Sharyn looks forward to sharing tips, hints and recipes highlighting the amazing qualities of food, an essential resource, with more emphasis on eating seasonally.

An Increase in Awareness

It felt like the right time to rethink the way I was eating. So much information had presented itself lately, not so much new, but shall I say- more compelling. As awareness increases, research follows to test it out. Presently it appears that a plant based diet is not just a passing fad but a proven tool to prevent chronic health issues, maintain wellbeing and extend life.

As previous schools of thought are resurrected including that of Dr. Dean Ornish, Dr. Nathan Pritikin and John Robbins, the work of more contemporary physicians such as Dr. T. Colin Campbell, Dr. Caldwell Esselstyn. Dr. John McDougal and Dr. Joel Furhman becomes more and more significant.

Having just listened to the 2017 ‘Food Revolution Summit’ during which experts in the field of nutrition shared their latest research as well as their thinking about what constitutes a healthy diet and lifestyle, long simmering questions about my own eat habits surfaced. Have I been consuming too much animal protein and too much fat-even the good fats? Some of a highly respected authorities advocated meat and fat in conjunction with plant based eating. There are those that encourage a totally plant based, almost fat free approach while others recommend the inclusion of fish or saturated fats and meats along with plants as the healthiest options. Who is right? This is a work in process.

For myself, a period of experimentation-currently underway is proving very eye opening. Having tested a vegan approach in the not too distance past with good results, my inclination is focused in this direction. This time, guided by what feels right for me, the foods I’m including are; some fish, fruit, gluten free grains, beans, coconut oil, olive oil, nuts, seeds, vegetable juices, homemade smoothies and vegetables making up the majority of my meals.

As fat and protein perhaps played too high a role in my diet and bread and sugar had crept in a bit more than was good for me, a focused plant based approach seemed a logical way to proceed. The contributing factors of weight gain, achy feet and fatigue helped motivate the changes.

A week into this way of eating and most noticeably my feet feel much better, energy has improved and appetite had decreased by a lot. Clothes already fit better and I want to exercise. My body is already thanking me -I think I’ll keep this up! Will keep you posted next time…

If you’d like to give a plant based approach a try –here are my top tips for getting started!

And here is this month’s tasty colorful quinoa recipe to enjoy while becoming accustomed to a plant based way of eating.


Quinoa Salad

1 cup quinoa, rinsed and strained

1 1/2 cups water or stock

3 TBS chopped cucumber, seeds removed

1 small orange chopped or a grated carrot

¼ yellow, red or green pepper, chopped

2 scallions sliced

2 TBS dried cranberries

a handful of rocket leaves

1 TBS cider vinegar

1 TBS lemon juice

1 tsp Dijon mustard

1 clove garlic, crushed

salt and pepper

4 TBS olive oil

toasted sunflower and pumpkin seeds for topping

To make salad:

Place strained quinoa into a saucepan and add water or stock, cover. Bring to a boil than turn down heat and let simmer until all water has gone. Do not stir while cooking. Once all the water is gone, take cover off, fluff with a fork and let cool for a few minutes. Put into a bowl and gently mix in scallions, pepper, cucumber, orange and cranberries.

To make dressing:

In a bowl or small jar, combine garlic, mustard, cider vinegar, lemon juice, salt and pepper, whisk or shake. Add olive oil and whisk or shake until well combined. Taste and add more oil, lemon, or a little honey if needed.

Mix dressing into quinoa and vegetables.
Add arugula and lightly stir. Top with toasted seeds.

Wishing you a wonderful and healthy start to your summer,



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