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A Wet and Wintery Afternoon

A Wet and Wintery Afternoon

It’s a grey and wet afternoon, snow, rain, drip, drip, drip. After six weeks in the Caribbean this is particularly depressing. I was very frugal with purchasing Christmas treats and now all there is in the house is pretty much parsnips and kale. Ahh, but wait … Pop the parsnips into boiling water for 3 […]

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  December 28, 2017   No comments
Anti-Stress Eating Strategies

Anti-Stress Eating Strategies

We’ve looked at some stressors you may not have considered such as negative self-attack and also what the stress response does in the body particularly in relation to weight.  The stress and relaxation responses are some of the most powerful drivers of your nutritional health, natural weight and appetite, and a healthy relationship with food.  […]

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  January 23, 2016   No comments

Your Body on Stress … It’s Not Pretty

I mentioned that stress creates some powerful chemical changes in the body.  If we look at some of those chemical changes from the point of view of weight gain and inability to lose weight you can see that stress has a huge influence on our metabolism. increased output of cortisol increased output of insulin – […]

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  January 23, 2016   No comments
Good Enough Just as You Are

Good Enough Just as You Are

Well here we are hurtling towards the end of January already.  How are those new year resolutions holding up for you?  After the excesses of the holiday period we often feel the need to cut back and eat a little lighter and this is normal body wisdom.  We instinctively know that after feast comes famine. […]

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  January 23, 2016   No comments
Gluten Free or Low Gluten Flours

Gluten Free or Low Gluten Flours

When baking gluten free there is not usually a single substitution for wheat flour.  Gluten is responsible for wheat flour’s binding, stretching and rising abilities.  Usually a combination of different gluten free flours is used to recreate the flavour and balance of a recipe and you will need to experiment. Gluten free all-purpose flours and […]

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  July 13, 2015   No comments
Sugar Substitutes

Sugar Substitutes

What Does Sugar Do in Baking? As well as the sweetness sugar has other roles in baking; it provides moistness, caramalises at high temperatures and helps cookies spread during baking to make them crisp.  This makes it hard to replace sugar in baking – but you can decrease the amount of sugar by 1/3 without […]

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  July 13, 2015   No comments
Using Flaxseed to Replace Eggs

Using Flaxseed to Replace Eggs

Why? Flaxseeds are full of beneficial nutrients and this is a great way to get them into your diet.  The flaxseed has a coating which contains a gum.  When the seeds are ground and whisked with water they form a gelatinous substance which works in baked goods just like eggs. Nutrients Flaxseeds are a rich […]

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  July 13, 2015   No comments
Replacing Fat with Applesauce in Baking

Replacing Fat with Applesauce in Baking

You can trim fat and calories in baking by replacing vegetable oil with applesauce. What is it? Applesauce is a purée of apples.  It comes unsweetened or sweetened but the unsweetened applesauce is a healthier choice, especially if your recipe contains other sweet items like dates, maple syrup or agave syrup. Nutrients A 4oz serving […]

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  July 13, 2015   No comments
Salad Dressing 101

Salad Dressing 101

Commercial salad dressings contain some pretty scary ingredients including partially hydrogenated oils, GMO oils, preservatives, high fructose corn syrup (HFCS), colours and artificial sweeteners.  You also don’t know how long they have travelled from manufacturer to store and sat on the store shelf so very likely contain rancid oil. Making your own salad dressing is […]

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  May 12, 2015   No comments