Food Rules and Fads

Updated: Apr 11, 2019

The Food pyramid has been turned upside down, Dr. Atkins, Fit for Life, the Mediterranean diet, Paleo, Gluten or Grain free, Ayurvedic, Eat Right For Your Blood Type, Vegan, Vegetarian and the latest Ketogenic are all leading us towards a low carb and healthy fat and protein diet.

My first introduction to any type of diet was “Fit for Life” in the late 80’s. To my great surprise, it jump-started my digestive system and Metamucil and bran muffins became a thing of the past. Looking back, I now believe that it was as much the elimination of cheese and bread as the practice of proper food combining. The gift that “Fit for Life” handed me was understanding the connection between food, a happy gut and feeling better. The road paved with curiosity led me to practice intuitive seasonal eating. Curiosity led me to California to “Living Light Culinary Institute” where I was introduced to the RAW diet. The practice of dehydrating and replacing meat and dairy with vegan options offered variety and a host of desserts that are still family favorites. The first year after that course I ate all raw in July and August but was done with the 100% raw when colder weather set in. Over time Vegan merged into Vegetarianism. I eat some poultry or fish once in a blue moon and have added more fat calories. Keto friendly works for me.

The bigger part of my food choices these days are local or homegrown organic fruits and veggies and sprouted nuts, seeds and legumes. My thoughts lean towards eating a sustainable diet that leaves a small footprint. “No farm – No Food” rings loud and clear in my heart. The need to support Canadian or local food growers that care for our communities is the way to sustainable food security. Eco-friendly food produced by local businesses are sprouting up right around us. These businesses are very transparent where their raw materials come from and how they create honorable and mutually beneficial relationships with communities across the world.

We need to support local businesses like Shuswap Coffee Co., Frog Friendly wild harvested coffee in Canoe, Grindrod grown blueberries and Crannog Ales. Fruit trees are planted at Enderberry Farms on what used to be an alfalfa field. Visit Fresh Valley Farms and Rosebank Farms in Armstrong if you are looking for bio-dynamic raised poultry and pork. They will be more than happy to share their story and inform you of their slaughter and freezing protocol. Does intuitive eating beautiful food from trusted farms sound like a good start to be healthy, happy and content?


½ cabbage, sliced thin

2 small carrots, julienned

2 small zucchini, spiralized with the peel on[G4]

(Julienned lengthwise works fine too)

1 large onion

2 cl. garlic

1 sour apple, cubed

A handful of peas or cherry tomatoes if you have any.

1 tbsp chopped ginger or 1 tsp ginger powder

1 tbsp cumin

2 tbsp chopped fresh basil

1 tbsp (Ketjap Manis)[G5] [G6]

(Or soya sauce and 1 tbsp honey)

1 squeeze of lime or lemon

1 cup of blueberries

Freshly ground pepper. Ketjap Manis can be found in the "Asian" aisle in the marketplace.

Saute onion in olive or avocado oil. Add spices and heat until fragrant. Add sliced cabbage, carrots, zucchini and garlic. When veggies just begin to soften, add the remaining ingredients. You can substitute the lemon or lime juice with a splash of balsamic fig vinegar. I used kohlrabi leaves and some young cabbage leaves from the garden. The kohlrabi leaves are a lovely dark green colour when heated. Thinly sliced kale or beet leaves will add a nice contrast too.

Serve on rice or quinoa if there is time to cook the grains. I added a tbs. of hot pepper jelly, while John reached for Denzel’s Habanero sauce.

#okanaganrawsome #vegan #supportlocal #okanagan #homemade #rawchef #healthyfood

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