Courses, Workshops & Events Events

Healing Massage 8 Month Certification Program (one weekend/month) Date: Nov 17 - Nov 18, 2018 Begins November 17-18, 2018 Location: Kelowna & Central Okanagan    View Details ONE WEEKEND/month- in-depth study of Healing Massage + life-changing Personal Empowerment skills and more for students to be successful at healing massage AND as a professional practitioner!...

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Wellness Tip

Addressing Muscle Soreness The smartest way to address muscle soreness is to avoid it. When starting a new training program, or upgrading an existing one, go into it gradually. Take several weeks, even longer if necessary. Should you experience soreness along the way, give your muscles a day or two of rest to recover.

Wellness Directory

Being Wellness and Healing ~ Dylan Smeaton Specialty: Body Talk Being Wellness & Healing is a wellness & information community that specializes in the importance of holistic awareness and living for everyone. Offering certified BodyTalk treatments... View Details

Event

Holistic Market & Psychic Fair Date: Nov 25, 2018 Location: Kelowna & Central Okanagan The Holistic Market brings together healing arts practitioners, artists, holistic vendors & speakers in Kelowna every month. Market dates are Sundays 11-4 View Details

Article

Glycemic Index A new meal planning tool called the Glycemic Index is talked about a lot these days. But there is also a lot of misunderstanding about the GI, which has actually been around for more than 20 years. Full Article

Recipe

Eggless, Gluten and Dairy Free Chocolate Cake Category: Gluten-Free Description: I have had many requests for egg free recipes so in book 3 I have included several recipes that are gluten, dairy and egg free. This cake turns out surprisingly light and not too sweet. Be sure the cocoa is dairy free. ½ the recipe makes and 9” square cake. For a large gathering make a full recipe in a large jellyroll pan so you get more, smaller servings. This recipe uses Xanthan Gum. It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. check out Cathy Lauer new article in the June OK In Health's eMagazine called "Finding a Way to Bake Gluten Free and Egg Free". Full Recipe