Hungry for Change

Watch this free documentary premiere until March 31st

Posted on Tuesday March 27, 2012 by Kerri Cooper

Magical Mushrooms

By guest contributor: Robyn Cooper

Oyster, Shiitake, Chanterelle, Button, Blewitt, Gypsy, Horn of Plenty, Lions Mane, Hedgehog, Morel, Reishi.

These are just a few names for the estimated 1.5 million types of fungi that scatter the planet and appear on our plates, adding flavour, texture and meatiness to many popular dishes that we enjoy today.

There has always been a sense of mysteriousness behind the almighty mushroom:

Posted on Friday March 16, 2012 by Kerri Cooper

The Dirty Dozen, updated

The Twelve Most Contaminated Non-Organic Fruits and Vegetables

Common sense should tell us that all food in our food supply should be chemical free. Unfortunately, as hard as it is to believe (but apparently easy to accept), this is just not the case today. If we want to keep hormone-disrupting pesticides and other cancer causing chemicals out of our bodies we must go out of our way to seek out, and yes, pay more for chemical free food.

The easiest way to do this is to switch to certified organic. Certified organic food must meet high standards of natural, old fashioned farming that keep herbicides, pesticides, fungicides and insecticides out of our food and soil. Organic farmers have to work that much harder to promote the natural ecology of their soil thus promoting healthier, stronger plants and more nutritious foods.

While certified organic food is best for the reasons listed above, you can also reduce your pesticide load by avoiding the consumption of non-organic foods from the “dirty dozen” list. According to the EWG, a person can reduce their pesticide consumption by 80% if they avoid the consumption of the twelve most contaminated fruits and vegetables. This means that instead of consuming up to 10 pesticides a day by eating these foods, you could reduce your consumption to only 2 pesticides a day by eating the Clean 15 Foods.

Posted on Wednesday August 10, 2011 by Kerri Cooper

Rhubarb Crisp

High in fiber, calcium, vitamin C and vitamin A, and rich in cancer fighting polyphenols; rhubarb makes a delicious fruity and tangy crumble. Look for thin and deep red coloured stalks of the field variety.
Rhubarb freezes great as well, just chop and store in an airtight bag or container for up to 6 months. Just be sure not to eat the poisonous leaves!

Rhubarb Base

4 cups chopped rhubarb
Lemon zest of 1 organic lemon

Posted on Monday May 30, 2011 by Kerri Cooper

It's all about the Dressing

One of my biggest nutrition and cooking pet peeves is seeing a client’s fridge door full of store bought salad dressings!

Homemade salad dressings are one of the easiest things in the world to make, and they step up your salad from the obligatory greens next to your main to a “can I have seconds?” and “are we having salad tonight?” Make these dressings once and you’ll never go back to wasting your money on the store bought fake stuff again!

Top 5 reasons NOT to eat store bought salad dressings:

Posted on Monday May 09, 2011 by Kerri Cooper

Breakfast of Champions

One of my favourite novels (by the great Kurt Vonnegut Jr.) and one of my favourite meals; it’s true what they say – breakfast really is for champions!

Yeah yeah, you’ve all heard it before, but the message is redundant because you are not listening and are still skipping breakfast! Breakfast is absolutely the most important meal of the day!

Here are just a few reasons to roll out of bed a few minutes earlier and make yourself breakfast:

Posted on Tuesday April 19, 2011 by Kerri Cooper

Granola Eater

Featured Recipe: Barbara Gordon’s amazing granola!

Real granola eaters know that the store bought stuff is loaded with refined sugar and overheated (therefore potentially dangerous) vegetable oils. This recipe was given to me by my Bowen therapist, Barbara Gordon She uses mineral rich maple syrup for a hint of sweetness and coconut oil for a safe to heat and eat fat that gives your granola a nice flavour and crunch. This granola is high in fiber, B vitamins, iron, calcium and trace minerals.

What You’ll Need:

  • 6 cups rolled oats (old-fashioned cut)
  • 1 cup puffed quinoa (buy in bulk at health food store) (optional)
  • 2 cups raw sunflower seeds

Posted on Monday March 28, 2011 by Kerri Cooper

Superfood: Ginger

Remember when you were a kid and had an upset stomach, and your mom brought you some gingerale? Well, your mom was wise to listen to this folklore. Not just for redheads, ginger has so many medicinal properties it’s hard to list them all. This powerful little rhizome has been well researched for its benefit to coughs, colds and sinus problems, in aiding fevers, reducing morning sickness and reducing nausea caused by chemotherapy. Ginger increases digestive fluids and saliva, thereby relieving indigestion, gas pains, diarrhea and stomach cramping. Even “mythbusters” proved its effectiveness on television at relieving motion sickness, without the common side effects of prescription drugs. Ginger kills parasites and salmonella, lowers blood pressure and cholesterol, aids circulation, reduces fever, and inhibits inflammation.

Posted on Thursday February 24, 2011 by Kerri Cooper

A Stock to Invest In

There is nothing as nourishing, satisfying or delicious as a bowl of homemade soup. And what makes a delicious homemade soup but a homemade stock? Most people don’t realize how truly amazing stocks are to our health. If stocks are missing from your diet your health is truly missing out.

Homemade meat stocks are packed with easy to assimilate minerals in the form of electrolytes your body uses for energy. The gelatin, marrow, cartilage and collagen that are released during cooking are extremely medicinal and have been shown to treat ailments such as indigestion, intestinal disorders, arthritis, bone and blood diseases, and cancer. This is one powerful way to use your leftover bones!

In cosmo magazine style, here are the

Top 5 reasons for making your own meat stock:

Posted on Sunday January 23, 2011 by Kerri Cooper

Homemade Chicken Stock

What you need

  • 1 whole naturally raised/organic chicken carcass or whole chicken cut up in several pieces, or 2-3 pounds of bony chicken parts (necks, backs, wings, breastbones)
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 3 celery sticks, coarsely chopped
  • 1 bunch parsley
  • cold water to cover bones/chicken
  • 2 tablespoons vinegar (helps bring out minerals from bones)


  • Place chicken pieces/chicken bones, vegetables (not parsley) and vinegar in a large pot and fill with enough cold water to cover

Posted on Sunday January 23, 2011 by Kerri Cooper