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 | Kale | | Did you know that kale is low in calories, and high in the antioxidants vitamin A and vitamin C? According to our registered dietitian, it's also very low in sodium. Kale can be consumed in soups, salads, with other greens, or by itself as a side dish or garnish. If kale doesn't interest you, consider trying other dark leafy greens, such as spinach or romaine. |
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| Nancy Serwo & Associates |  Specialty: Energy Workers
Life Transformed. Nancy provides 1:1 consultation for medical intuitive & quantum healing work and is certified to teach a series of powerful life changing workshops. | | View Details |
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| Vitamin D |  In northern climates vitamin D deficiency is common due to the fact that the sun’s rays are angled to such an extent that the UVB portion of these rays is filtered out. In the Canadian winter we produce virtually no Vitamin D, even if we do expose our skin to the sun (not likely!). | | Full Article |
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 | Caponata | Category: Vegetarian Entrees
Description: This is an excellent fall recipe as it uses up lots of the fall harvest veggies. Caponata (Sicilian: capunata) is a Sicilian aubergine dish, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce.[1] Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course. | | Full Recipe |
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