get informed and have fun
EVERYBODY LOVES A LITTLE BIT DIFFERENTLY.
By Morgan Callison
It definitely isn’t a conventional love affair, however it is completely natural and 100% organic!
To my dear love, Organic Food;
For so long I was convinced that I was incapable of feeling passion (ok, I can’t lie to you, there were in the past a few somewhat memorable fleeting instances of passion, although nothing that lasted longer than a passing moment in time). I didn’t understand what it meant to be passionate about anything. When I discovered motorcycles (and the realization that I could ride them) I was so excited, I though finally I’d found passion. I got that feeling in my stomach and that urge to have the prettiest, shiniest most stunning and admired bike on the road. After talking about this to some friends, I discovered that what I was feeling was similar to how many women feel about having babies – they see their friend with one and they feel that pull in their gut and instantly want an even more beautiful one for themselves. That’s when I realized that my thing with motorcycles wasn’t passion, it was merely desire, and there I was, back at the beginning.
You seemed to come into my life by chance. Well, thinking back, I guess you were there all along I just didn’t recognize you as such. Of course my favourite foods growing up was always the stuff that came right out of our garden and greenhouse beds – fresh juicy tomatoes, crisp & crunchy earth dusted carrots and sweet, sweet sugar snap peas.
I don’t know how it happened but I pretty well lost all contact with you when I moved to the city. Toronto could have been a great place to become more acquainted but I got distracted by the many bright shiny lights and all-night dance parties (seriously, serious dance parties!). I suppose that just wasn’t the right time for us to get to really know each other.
Lucky for me, there you were waiting for me in Nova Scotia when I got back from gallivanting around British Columbia, Central & South America (I think I spotted you a couple times on my travels but it was almost like you knew you had to give me that space and you never got too close). I have to say, it was really nice hanging out with you in that casual manner in Halifax – a nice time for checking each other out.
When I made the decision to come back to Tofino, I knew that you were going to be a big part of my life but I had no idea about the amount of passion I was going to feel (and what a relief to finally be able to recognize, acknowledge and accept passion into my life). As you know, there were no flying sparks like in the movies but I knew in my heart it was going to be a long lasting, fervent relationship.
I suppose now you probably want to hear why I love you so much…I’ll start with the obvious reasons (you’re pretty awesome but like many other things in life, you can still be quite oblivious!):
☼ You taste so damn good! I’m sure this is because of your exceptional nutritional composition – you’ve got more protein, vitamins & minerals than your conventional cousins and you have these elements in such a balanced proportion which makes the whole matabolization thing so much easier.
☼ You save me time. I can bite right into you without having to worry about scrubbing or pealing you first and the fact that I can eat your skin without being concerned about ingesting harmful substances is a huge help in getting more nutrients into my body. With this, you give me as sense of honest security, you’re clean, you’re strong, and I trust you.
☼You’ve allowed me to reconnect with the simple, natural world. Composting, growing, observing the weather & seed saving have all been welcomed back into my life.
I am so grateful towards you for steering me away from commercial chemicalization. I am no longer directly exposed to chemical pesticides, insecticides, fungicides, weed killers and rat poison every time I eat. This alone is reason enough to love you because it shows such a sense of respect for me, the land, the water and the wildlife that we share this earth with. When you’re out in the field, it’s so lovely to see you surrounded by ladybugs, earthworms, butterflies and bees. All of those things contribute to your own healthy growth and the natural beauty of the land.
I truly respect the fact that when you were being raised you insisted on being treated with only the most pure substances. You rallied against dangerous genetic manipulation, the use of sewer sludge as a growth aid, antibiotics to keep you “healthy” and those giant scary irradiation x-ray machines that basically zap the life force right out of you – nice work!!! I like the fact that you use the natural radiance of the sun to keep you going.
I love that you have influenced 700,000 farmers worldwide to support your natural growth. 12,000 of those farmers being from right here in North America. Way to convince the world of your better ways!
I love that you are an environmentalist that is fully aware of the rising rate of global CO2 emissions and you have been actively reducing these emissions by increasing the amount of land that you hang out on. I had no idea about the connection until you told me about how organic farmland is capable of absorbing and storing more C02 than conventional farms, it all made sense when you explained it in terms of manure, compost, cover crops and mulch. Thank you for requiring less energy to grow, producing no nitrous oxide emissions and storing more carbon. You are a true example of sustainability and regeneration.
I love and appreciate the fact that instead of causing cancer like so many other things in this modern world – you actually help prevent it and can also be very helpful in the healing process, and you don’t stop with cancer either, you are capable of helping out with many other dis-ease and common ailments as well. That is an amazing quality that you posses.
I love that you are so good with kids. It seems like when they meet you, they almost always like you. It’s not only because you are so colorful and vibrant, I think it’s because of the flavour thing; you have real flavour that is tantalizing and delicious. Children find you delightful and that warms my heart.
Because you have standards, certifications and heavy regulations you will never be mixed up with those crazy things that some people consider food – you know those things that are entirely composed of synthetic chemicals, things like coffee creamers, sugar substitutes and artificial candy. I love that because you are so unique, I can pick you out in a crowd without any trouble.
Some people have mentioned to me that they think that you cost too much to be around all the time. You do have quite an effect on my pocketbook but what I’ve realized is that the social, ecological and health benefits that I get from being so close to you completely outweigh the financial implications. In other words, you’re worth it.
And lastly but not leastly, I love that you have allowed me to harmoniously merge ecology and commerce. Not an easy task for the average business owner. You made it so uncomplicated for me. I thank you with all of my heart. I will love you forever and always. Peace.
By Morgan Callison
It definitely isn’t a conventional love affair, however it is completely natural and 100% organic!
To my dear love, Organic Food;
For so long I was convinced that I was incapable of feeling passion (ok, I can’t lie to you, there were in the past a few somewhat memorable fleeting instances of passion, although nothing that lasted longer than a passing moment in time). I didn’t understand what it meant to be passionate about anything. When I discovered motorcycles (and the realization that I could ride them) I was so excited, I though finally I’d found passion. I got that feeling in my stomach and that urge to have the prettiest, shiniest most stunning and admired bike on the road. After talking about this to some friends, I discovered that what I was feeling was similar to how many women feel about having babies – they see their friend with one and they feel that pull in their gut and instantly want an even more beautiful one for themselves. That’s when I realized that my thing with motorcycles wasn’t passion, it was merely desire, and there I was, back at the beginning.
You seemed to come into my life by chance. Well, thinking back, I guess you were there all along I just didn’t recognize you as such. Of course my favourite foods growing up was always the stuff that came right out of our garden and greenhouse beds – fresh juicy tomatoes, crisp & crunchy earth dusted carrots and sweet, sweet sugar snap peas.
I don’t know how it happened but I pretty well lost all contact with you when I moved to the city. Toronto could have been a great place to become more acquainted but I got distracted by the many bright shiny lights and all-night dance parties (seriously, serious dance parties!). I suppose that just wasn’t the right time for us to get to really know each other.
Lucky for me, there you were waiting for me in Nova Scotia when I got back from gallivanting around British Columbia, Central & South America (I think I spotted you a couple times on my travels but it was almost like you knew you had to give me that space and you never got too close). I have to say, it was really nice hanging out with you in that casual manner in Halifax – a nice time for checking each other out.
When I made the decision to come back to Tofino, I knew that you were going to be a big part of my life but I had no idea about the amount of passion I was going to feel (and what a relief to finally be able to recognize, acknowledge and accept passion into my life). As you know, there were no flying sparks like in the movies but I knew in my heart it was going to be a long lasting, fervent relationship.
I suppose now you probably want to hear why I love you so much…I’ll start with the obvious reasons (you’re pretty awesome but like many other things in life, you can still be quite oblivious!):
☼ You taste so damn good! I’m sure this is because of your exceptional nutritional composition – you’ve got more protein, vitamins & minerals than your conventional cousins and you have these elements in such a balanced proportion which makes the whole matabolization thing so much easier.
☼ You save me time. I can bite right into you without having to worry about scrubbing or pealing you first and the fact that I can eat your skin without being concerned about ingesting harmful substances is a huge help in getting more nutrients into my body. With this, you give me as sense of honest security, you’re clean, you’re strong, and I trust you.
☼You’ve allowed me to reconnect with the simple, natural world. Composting, growing, observing the weather & seed saving have all been welcomed back into my life.
I am so grateful towards you for steering me away from commercial chemicalization. I am no longer directly exposed to chemical pesticides, insecticides, fungicides, weed killers and rat poison every time I eat. This alone is reason enough to love you because it shows such a sense of respect for me, the land, the water and the wildlife that we share this earth with. When you’re out in the field, it’s so lovely to see you surrounded by ladybugs, earthworms, butterflies and bees. All of those things contribute to your own healthy growth and the natural beauty of the land.
I truly respect the fact that when you were being raised you insisted on being treated with only the most pure substances. You rallied against dangerous genetic manipulation, the use of sewer sludge as a growth aid, antibiotics to keep you “healthy” and those giant scary irradiation x-ray machines that basically zap the life force right out of you – nice work!!! I like the fact that you use the natural radiance of the sun to keep you going.
I love that you have influenced 700,000 farmers worldwide to support your natural growth. 12,000 of those farmers being from right here in North America. Way to convince the world of your better ways!
I love that you are an environmentalist that is fully aware of the rising rate of global CO2 emissions and you have been actively reducing these emissions by increasing the amount of land that you hang out on. I had no idea about the connection until you told me about how organic farmland is capable of absorbing and storing more C02 than conventional farms, it all made sense when you explained it in terms of manure, compost, cover crops and mulch. Thank you for requiring less energy to grow, producing no nitrous oxide emissions and storing more carbon. You are a true example of sustainability and regeneration.
I love and appreciate the fact that instead of causing cancer like so many other things in this modern world – you actually help prevent it and can also be very helpful in the healing process, and you don’t stop with cancer either, you are capable of helping out with many other dis-ease and common ailments as well. That is an amazing quality that you posses.
I love that you are so good with kids. It seems like when they meet you, they almost always like you. It’s not only because you are so colorful and vibrant, I think it’s because of the flavour thing; you have real flavour that is tantalizing and delicious. Children find you delightful and that warms my heart.
Because you have standards, certifications and heavy regulations you will never be mixed up with those crazy things that some people consider food – you know those things that are entirely composed of synthetic chemicals, things like coffee creamers, sugar substitutes and artificial candy. I love that because you are so unique, I can pick you out in a crowd without any trouble.
Some people have mentioned to me that they think that you cost too much to be around all the time. You do have quite an effect on my pocketbook but what I’ve realized is that the social, ecological and health benefits that I get from being so close to you completely outweigh the financial implications. In other words, you’re worth it.
And lastly but not leastly, I love that you have allowed me to harmoniously merge ecology and commerce. Not an easy task for the average business owner. You made it so uncomplicated for me. I thank you with all of my heart. I will love you forever and always. Peace.
A CLEAN HOUSE IS THE SIGN OF A WASTED LIFE…
By Morgan Callison
…a clean body and a clean soul on the other hand are signs that you don’t want to miss a moment of life and you want all those moments to be experienced with high levels of vibrancy and vitality. You love yourself so much that you want to keep your body looking hot and feeling cool.
Winter heads out and spring steps in mid March, when the sun crosses the equator and day and night are evenly balanced – yin & yang agree to become one and a pact of harmony is established as the darkness convenes with dawn. Finally we can get the last meal of the day into us before the sun sets over the shimmery Pacific Ocean!
Spring is the ideal time to take a good look at your life. Maybe there are a few things that you feel need to be tossed to the side. These things might include all of the great books you read on those long winter nights (have a book exchange with friends!); that stack of magazines you accumulated during your most flippant moments (but before you toss your magazines, take an evening or two to create a collage that symbolizes what it is you would like to manifest during the coming months, it’s a grand way to get some spring inspiration flowing through your soul, and make sure you keep the back issues of Tofino Time – their pages make great envelopes that have the potential of sending the good words of this crazy little town all around the world!); or maybe it’s an unhealthy habit that your want to rid yourself of, like smoking, or endless hours in front of the television; perhaps it’s a soul sucking companion that needs to go, or worst of all, unwholesome eating!!!
These days, it’s fairly obvious to most of us that things in our world need to change if we want to create something we can be proud of for the generations to come. One thing that we can all do and that can be really fun and easy is to make a slow transition to seasonal eating (or if you’re out of the local loop and an oddball who prefers to do things fast, then do it fast). Eating with the seasons in mind and only consuming what mother nature provides for us in our particular climate will strengthen our inner rhythms and bring us into a more harmonious relationship with mother nature herself…this is something that is very important to all of us since ultimately she has the final say. Spring is a great time to start modifying your nutritional intake and focusing on more local, seasonal food - everything is starting to poke out of the ground, the frost is thawing and the winter kale, cruciferous vegetables (like cauliflower & broccoli) and hardy herbs like parsley are all starting to come back to life in full force.
Did you know that out here on the west coast parsley can be left in the ground year round? It will go into limp hibernation mode during the cold flashes but will then bounce right back when the warm spring sun rays start shining down on it. Why do I find this so exciting? Well, the amazing herb, parsley (which even has a cool scientific name, Petroselinum crispum) is a top source of antioxidants, which maintain the flow of energy in a way that prevents damage to cells and tissues. Parsley has 3 times as much vitamin C as oranges, which is good for fending off the potential colds & flu's that like to attack when our bodies are transitioning through seasons. One and a half ounces of parsley has 80 mg of calcium while 6 oz of yogurt has about 300 mg of calcium, when you do the math, it shows that when comparing equal weight of parsley and yogurt, parsley has 20 mg more calcium…might as well double up and throw some parsley in your morning yogurt smoothie – gives it a lovely green color and fresh green flavour (yup, green is now a flavour!). To say a little more about this wonderful herb, it is a really good diuretic, which means it helps keep the flow of fluids through your body and flushes out built up toxins that have accumulated (along with that stack of magazines) over the winter months. And eating parsley after eating fried food (who doesn’t eat fried food once in a while?!) can potentially deactivate toxicity. As well, it is a totally natural & delicious breath freshener (that’s why it’s often found as a garnish on fancily plated meals, not just for looks.). Now would be a good time to take a quick break, sow some parsley seeds in a planter box, old ice cream tub or any other suitable container you have lying around, and start thinking of all the brilliant things you can do with it when it sprouts up.
Speaking of sprouts… Spring is the season of sprouts – alfalfa, lentil, mung bean, red clover, garbanzo, radish and sunflower are just a few of the many seeds and pulses that can be sprouted in spring (of course they can be sprouted any time of the year but are particularly beneficial in the spring because of their true life force and sense of renewed energy that they posses). Spouts bring a little extra vibrancy, live proteins, enzymes and super delicious flavour to any meal - breakfast (throw them into your yogurt parsley smoothie), lunch (mix them into your veggie & sprouted grain wrap) or dinner (sprinkle on a wilted spinach & sautéed veggie salad). Sprouting will save you money, bring you enhanced health and is much easier than it might seem. In fact, affordable, ready to go kits with full instructions can be found at Tofino’s local health food store, Green Soul Organics.
Some other great spring foods include kale, spinach, watercress, mustard greens, beet greens, Swiss chard, dandelion greens & turnip greens (all contain high amounts of beta carotene, folic acid, vitamin C, calcium and iron). These are considered to be the most nutritious of all land plants. They are all low in fat, high in fiber and contain large amounts of chlorophyll which is one of nature’s most powerful healers. Not exactly sure what chlorophyll is? It is the green pigment present in plants that converts light energy from the sun into more tangible substances. Chlorophyll is vital during a period of spring cleansing; it helps our bodies maintain vitality while detoxifying what we have accrued during our indulgences in special winter holiday delights.
Eating more raw food is encouraged when we are transitioning into spring. Though it isn’t wise to eat only raw foods as they have a very cooling effect on the human body and this early in the season there is still the potential for cold weather patterns (we wouldn’t want to be caught with our knees knocking in our gumboots).
You might want to eat more half raw, half cooked salads in the early spring and gradually evolve your salad to be totally raw by the end of spring. Raw food is becoming more and more popular and widely available in prepared forms. Raw food recipes are abundant and experimenting with your own creations is all part of the fun. Now is a good time to start trying out new raw concoctions so that you are ready with all your favourites when the crazy busy summer flies around the corner…eeek!!!
If you decide to partake in a herbal cleanse, make sure you do some personal research on your particular body type and metabolic needs. Everyone reacts differently to each earthly element and it is wise to find something that fits your individual requirements. As with anything, local is forever better – cleanse kits with locally grown herbs by Clayoquot Botanicals are available at Green Soul Organics. Always keep in mind that spring is a time for new beginnings and fresh starts. You will benefit more from something that you can take pleasure in rather than something that feels like a burden - go easy on yourself.
Whatever the season may be, remember to always enjoy your life. Count your blessings and continuously work towards improving your personal relationship with three of the most essential practices of life: compassion, forgiveness and patience. Be real, be free, be alive.
By Morgan Callison
…a clean body and a clean soul on the other hand are signs that you don’t want to miss a moment of life and you want all those moments to be experienced with high levels of vibrancy and vitality. You love yourself so much that you want to keep your body looking hot and feeling cool.
Winter heads out and spring steps in mid March, when the sun crosses the equator and day and night are evenly balanced – yin & yang agree to become one and a pact of harmony is established as the darkness convenes with dawn. Finally we can get the last meal of the day into us before the sun sets over the shimmery Pacific Ocean!
Spring is the ideal time to take a good look at your life. Maybe there are a few things that you feel need to be tossed to the side. These things might include all of the great books you read on those long winter nights (have a book exchange with friends!); that stack of magazines you accumulated during your most flippant moments (but before you toss your magazines, take an evening or two to create a collage that symbolizes what it is you would like to manifest during the coming months, it’s a grand way to get some spring inspiration flowing through your soul, and make sure you keep the back issues of Tofino Time – their pages make great envelopes that have the potential of sending the good words of this crazy little town all around the world!); or maybe it’s an unhealthy habit that your want to rid yourself of, like smoking, or endless hours in front of the television; perhaps it’s a soul sucking companion that needs to go, or worst of all, unwholesome eating!!!
These days, it’s fairly obvious to most of us that things in our world need to change if we want to create something we can be proud of for the generations to come. One thing that we can all do and that can be really fun and easy is to make a slow transition to seasonal eating (or if you’re out of the local loop and an oddball who prefers to do things fast, then do it fast). Eating with the seasons in mind and only consuming what mother nature provides for us in our particular climate will strengthen our inner rhythms and bring us into a more harmonious relationship with mother nature herself…this is something that is very important to all of us since ultimately she has the final say. Spring is a great time to start modifying your nutritional intake and focusing on more local, seasonal food - everything is starting to poke out of the ground, the frost is thawing and the winter kale, cruciferous vegetables (like cauliflower & broccoli) and hardy herbs like parsley are all starting to come back to life in full force.
Did you know that out here on the west coast parsley can be left in the ground year round? It will go into limp hibernation mode during the cold flashes but will then bounce right back when the warm spring sun rays start shining down on it. Why do I find this so exciting? Well, the amazing herb, parsley (which even has a cool scientific name, Petroselinum crispum) is a top source of antioxidants, which maintain the flow of energy in a way that prevents damage to cells and tissues. Parsley has 3 times as much vitamin C as oranges, which is good for fending off the potential colds & flu's that like to attack when our bodies are transitioning through seasons. One and a half ounces of parsley has 80 mg of calcium while 6 oz of yogurt has about 300 mg of calcium, when you do the math, it shows that when comparing equal weight of parsley and yogurt, parsley has 20 mg more calcium…might as well double up and throw some parsley in your morning yogurt smoothie – gives it a lovely green color and fresh green flavour (yup, green is now a flavour!). To say a little more about this wonderful herb, it is a really good diuretic, which means it helps keep the flow of fluids through your body and flushes out built up toxins that have accumulated (along with that stack of magazines) over the winter months. And eating parsley after eating fried food (who doesn’t eat fried food once in a while?!) can potentially deactivate toxicity. As well, it is a totally natural & delicious breath freshener (that’s why it’s often found as a garnish on fancily plated meals, not just for looks.). Now would be a good time to take a quick break, sow some parsley seeds in a planter box, old ice cream tub or any other suitable container you have lying around, and start thinking of all the brilliant things you can do with it when it sprouts up.
Speaking of sprouts… Spring is the season of sprouts – alfalfa, lentil, mung bean, red clover, garbanzo, radish and sunflower are just a few of the many seeds and pulses that can be sprouted in spring (of course they can be sprouted any time of the year but are particularly beneficial in the spring because of their true life force and sense of renewed energy that they posses). Spouts bring a little extra vibrancy, live proteins, enzymes and super delicious flavour to any meal - breakfast (throw them into your yogurt parsley smoothie), lunch (mix them into your veggie & sprouted grain wrap) or dinner (sprinkle on a wilted spinach & sautéed veggie salad). Sprouting will save you money, bring you enhanced health and is much easier than it might seem. In fact, affordable, ready to go kits with full instructions can be found at Tofino’s local health food store, Green Soul Organics.
Some other great spring foods include kale, spinach, watercress, mustard greens, beet greens, Swiss chard, dandelion greens & turnip greens (all contain high amounts of beta carotene, folic acid, vitamin C, calcium and iron). These are considered to be the most nutritious of all land plants. They are all low in fat, high in fiber and contain large amounts of chlorophyll which is one of nature’s most powerful healers. Not exactly sure what chlorophyll is? It is the green pigment present in plants that converts light energy from the sun into more tangible substances. Chlorophyll is vital during a period of spring cleansing; it helps our bodies maintain vitality while detoxifying what we have accrued during our indulgences in special winter holiday delights.
Eating more raw food is encouraged when we are transitioning into spring. Though it isn’t wise to eat only raw foods as they have a very cooling effect on the human body and this early in the season there is still the potential for cold weather patterns (we wouldn’t want to be caught with our knees knocking in our gumboots).
You might want to eat more half raw, half cooked salads in the early spring and gradually evolve your salad to be totally raw by the end of spring. Raw food is becoming more and more popular and widely available in prepared forms. Raw food recipes are abundant and experimenting with your own creations is all part of the fun. Now is a good time to start trying out new raw concoctions so that you are ready with all your favourites when the crazy busy summer flies around the corner…eeek!!!
If you decide to partake in a herbal cleanse, make sure you do some personal research on your particular body type and metabolic needs. Everyone reacts differently to each earthly element and it is wise to find something that fits your individual requirements. As with anything, local is forever better – cleanse kits with locally grown herbs by Clayoquot Botanicals are available at Green Soul Organics. Always keep in mind that spring is a time for new beginnings and fresh starts. You will benefit more from something that you can take pleasure in rather than something that feels like a burden - go easy on yourself.
Whatever the season may be, remember to always enjoy your life. Count your blessings and continuously work towards improving your personal relationship with three of the most essential practices of life: compassion, forgiveness and patience. Be real, be free, be alive.
Local Food Festivities
By Morgan Callison
Locally grown food, what a wonderful thing.
Summer is around the bend and it makes me want to sing –
about nature and the pure nourishment it gives to you and to me,
it’s coming on full force and it’s pretty plain to see –
all the options that we have to fuel our bodies and our souls.
If we don’t tap into it we’d all be fools.
For the earth is giving us everything we need.
All we have to do is plant the first seed,
and then give love and positive energy to the plants that are growing,
then the fruits of our labour will surely start showing!
As Canada moves into summer, it becomes the perfect time to start shifting our spring cleansing diet to a high energizing diet that can sustain us through all of our sweet summer activities. Get out the canoe, the rock climbing gear, the hiking boots (or, if you prefer your bare feet as it connects you to the earth that much more!), the 4/3 wetsuit, the kayak and the party frocks!
There is no better time for a full-on party season than summertime itself. A good party almost always revolves around food – a backyard bbq, a fancy dinner gathering, a cheese & wine tasting, a dance party with munchies or a community potluck – all excellent food-involved merrymaking options!
Our local food availability becomes more and more abundant as we get to choose from such things as asparagus, cucumbers, tomatoes (yay, BC tomatoes until at least January!), lettuce and a wide variety of salad and braising greens – as well as mushrooms, fresh green onions & chives, peas, peppers, apricots, berries (Tofino is a blackberry haven!), grapes, melons, nectarines, peaches, plums & rhubarb!
Summer is the ideal time to start your own herb garden. There is nothing quite like plucking a cherry tomato from the vine and popping it into your mouth with some fresh basil that you grew in your very own little window box herb garden!
Feel free to take energy from the sun (one of the only free things left in this world) and radiate it back into your community – oh yeah, community is free too – just gotta put a little love into the creation of diversified unification. Enjoy!!!
By Morgan Callison
Locally grown food, what a wonderful thing.
Summer is around the bend and it makes me want to sing –
about nature and the pure nourishment it gives to you and to me,
it’s coming on full force and it’s pretty plain to see –
all the options that we have to fuel our bodies and our souls.
If we don’t tap into it we’d all be fools.
For the earth is giving us everything we need.
All we have to do is plant the first seed,
and then give love and positive energy to the plants that are growing,
then the fruits of our labour will surely start showing!
As Canada moves into summer, it becomes the perfect time to start shifting our spring cleansing diet to a high energizing diet that can sustain us through all of our sweet summer activities. Get out the canoe, the rock climbing gear, the hiking boots (or, if you prefer your bare feet as it connects you to the earth that much more!), the 4/3 wetsuit, the kayak and the party frocks!
There is no better time for a full-on party season than summertime itself. A good party almost always revolves around food – a backyard bbq, a fancy dinner gathering, a cheese & wine tasting, a dance party with munchies or a community potluck – all excellent food-involved merrymaking options!
Our local food availability becomes more and more abundant as we get to choose from such things as asparagus, cucumbers, tomatoes (yay, BC tomatoes until at least January!), lettuce and a wide variety of salad and braising greens – as well as mushrooms, fresh green onions & chives, peas, peppers, apricots, berries (Tofino is a blackberry haven!), grapes, melons, nectarines, peaches, plums & rhubarb!
Summer is the ideal time to start your own herb garden. There is nothing quite like plucking a cherry tomato from the vine and popping it into your mouth with some fresh basil that you grew in your very own little window box herb garden!
Feel free to take energy from the sun (one of the only free things left in this world) and radiate it back into your community – oh yeah, community is free too – just gotta put a little love into the creation of diversified unification. Enjoy!!!
How to Avoid a Hangover.
By Green Soul Organics
BE SELECTIVE.
Choose one type of alcohol to consume
And stick with it all night.
STAY HYDRATED.
Drink plenty of non-alcoholic beverages
in between your alcohol drinks…water,
coconut water, vibrant iced tea & a
fermented wonder drink kombucha are all wonderful options.
KEEP MOVING.
Spend lots of time on the dance floor.
If you keep active, your body will burn
off some of the alcohol you are
consuming and you will be less inclined
to over drink.
EAT FOOD.
Eating food won’t sober you up but it will
help the alcohol absorb into your
bloodstream at a slower rate.
Healthy food choices will
help return lost nutrients to your beautiful
body.
THINK POSITIVE.
If you tell yourself you that you aren’t
Going to have a hangover, and your really
Believe it, chances are, you won’t!
By Green Soul Organics
BE SELECTIVE.
Choose one type of alcohol to consume
And stick with it all night.
STAY HYDRATED.
Drink plenty of non-alcoholic beverages
in between your alcohol drinks…water,
coconut water, vibrant iced tea & a
fermented wonder drink kombucha are all wonderful options.
KEEP MOVING.
Spend lots of time on the dance floor.
If you keep active, your body will burn
off some of the alcohol you are
consuming and you will be less inclined
to over drink.
EAT FOOD.
Eating food won’t sober you up but it will
help the alcohol absorb into your
bloodstream at a slower rate.
Healthy food choices will
help return lost nutrients to your beautiful
body.
THINK POSITIVE.
If you tell yourself you that you aren’t
Going to have a hangover, and your really
Believe it, chances are, you won’t!
La Magie des Champignons
By Morgan Callison
Oh, sweet magical mushrooms…no, no, no…not that kind of magical mushrooms, I’m talking about the kinds that have super awesome, positive, healing qualities. Mushrooms can be immune boosters, energy givers and vibrancy lifters! The three particular mushrooms that I speak of are Maitake, Reishi and Shiitake. All three of these mushrooms originate in Asia and have been used for their medicinal properties for many, many years in that part of the world. Their popularity has been growing in North America as has their ability to be grown here, a little closer to home. Maitake actually grows wild in some parts of eastern North America and Red Reishi has been spotted in the wilds around Tofino (NEVER ever cultivate or harvest your own mushrooms until you are properly informed and highly educated in the art of mushroom identification!). These mushrooms can be found in many different forms including fresh, dried, in tea form, in extract form and in powdered or capsule form.
The cool thing about these mushrooms is that along with all their medicinal qualities they can be eaten in a culinary manner as well, while still always having a beneficial effect on the person. All three varieties are considered to be adaptogens. Adaptogens are substances that can figure out all by themselves what it is your body needs help with. If you are stressed out, the substance will target your nervous system and help your body relax. If you are infected with a virus, the mushrooms will directly give your immune system what it needs for a speedy recovery. Adaptogens read your body as fast as your body reads them resulting in optimal organ function and a natural symbiosis between the substance (mushrooms in this case) and the host (your body!).
Grifola frondosa, more commonly known as Maitake has a beautiful, frilly blossom appearance, it’s spongy yet dense and delicate, yet hardy. So, not only will it enhance your immune system, it will also enhance the look and flavour of whatever you are whipping up in the kitchen. Maitake, when translated into English means “dancing mushroom” which explains why it is a favourite of mine. It grows in a cluster at the base of trees, mostly oak trees and is sometimes referred to as “hen of the woods” (not to be confused with “chicken of the woods” which is an entirely different fungus). Maitake’s medicinal qualities can be linked to the high content of potassium, calcium and magnesium, as well as to the presence of beta-glucans which are what helps stimulate and modulate immune activity. A $22/lb market value makes a little bit more sense now eh?!
There are many different species of Reishi. The one that is most commonly used in a therapeutic manner is called Lingzhi which means “herb of spiritual potency”. This fungus grows on trees and is usually kidney shaped with a shiny red cap while the underside is corky and soft. Reishi isn’t used so much for culinary purposes as it often has a bitter taste (although, I say, Embrace the Bitter!!!) and a woody sponge-like texture. It can though, be used for making soup broth or tea (combined with ginger is nice), especially if you are feeling a little out of wack or need a bit of a boost. Reishi is thought to increase vitality and longevity and has been used in this manner for thousands of years in the Far East.
Shiitake is known as the fragrant mushroom. It is a medium sized mushroom with a light brown color and a slightly fuzzy cap. When cooked they are juicy and have a smooth buttery texture. Shiitake mushrooms are often grown on old logs but can also be grown on a block made from sawdust and molasses. Here on the wet, west coast of Vancouver Island, growing conditions for Shiitakes are quite prime. If you ask around you can probably get your hands on a pre-started Shiitake block that you can grow in your very own home or shed…freshly cut Shiitake mushrooms are highly nutritious and fantastically delicious in stir-fries, omelets, soups, and rice/grain dishes. Add them, sautéed in garlic & onions to a grilled cheese sandwich or a mixed veggie wrap. I could go on forever about how they can be used in cooking but I will let you use your imagination. Go wild, as wild as the mushrooms themselves. What better way to celebrate the earth than to eat foods directly from it. Les champignons d’amour, aiment la terre!
By Morgan Callison
Oh, sweet magical mushrooms…no, no, no…not that kind of magical mushrooms, I’m talking about the kinds that have super awesome, positive, healing qualities. Mushrooms can be immune boosters, energy givers and vibrancy lifters! The three particular mushrooms that I speak of are Maitake, Reishi and Shiitake. All three of these mushrooms originate in Asia and have been used for their medicinal properties for many, many years in that part of the world. Their popularity has been growing in North America as has their ability to be grown here, a little closer to home. Maitake actually grows wild in some parts of eastern North America and Red Reishi has been spotted in the wilds around Tofino (NEVER ever cultivate or harvest your own mushrooms until you are properly informed and highly educated in the art of mushroom identification!). These mushrooms can be found in many different forms including fresh, dried, in tea form, in extract form and in powdered or capsule form.
The cool thing about these mushrooms is that along with all their medicinal qualities they can be eaten in a culinary manner as well, while still always having a beneficial effect on the person. All three varieties are considered to be adaptogens. Adaptogens are substances that can figure out all by themselves what it is your body needs help with. If you are stressed out, the substance will target your nervous system and help your body relax. If you are infected with a virus, the mushrooms will directly give your immune system what it needs for a speedy recovery. Adaptogens read your body as fast as your body reads them resulting in optimal organ function and a natural symbiosis between the substance (mushrooms in this case) and the host (your body!).
Grifola frondosa, more commonly known as Maitake has a beautiful, frilly blossom appearance, it’s spongy yet dense and delicate, yet hardy. So, not only will it enhance your immune system, it will also enhance the look and flavour of whatever you are whipping up in the kitchen. Maitake, when translated into English means “dancing mushroom” which explains why it is a favourite of mine. It grows in a cluster at the base of trees, mostly oak trees and is sometimes referred to as “hen of the woods” (not to be confused with “chicken of the woods” which is an entirely different fungus). Maitake’s medicinal qualities can be linked to the high content of potassium, calcium and magnesium, as well as to the presence of beta-glucans which are what helps stimulate and modulate immune activity. A $22/lb market value makes a little bit more sense now eh?!
There are many different species of Reishi. The one that is most commonly used in a therapeutic manner is called Lingzhi which means “herb of spiritual potency”. This fungus grows on trees and is usually kidney shaped with a shiny red cap while the underside is corky and soft. Reishi isn’t used so much for culinary purposes as it often has a bitter taste (although, I say, Embrace the Bitter!!!) and a woody sponge-like texture. It can though, be used for making soup broth or tea (combined with ginger is nice), especially if you are feeling a little out of wack or need a bit of a boost. Reishi is thought to increase vitality and longevity and has been used in this manner for thousands of years in the Far East.
Shiitake is known as the fragrant mushroom. It is a medium sized mushroom with a light brown color and a slightly fuzzy cap. When cooked they are juicy and have a smooth buttery texture. Shiitake mushrooms are often grown on old logs but can also be grown on a block made from sawdust and molasses. Here on the wet, west coast of Vancouver Island, growing conditions for Shiitakes are quite prime. If you ask around you can probably get your hands on a pre-started Shiitake block that you can grow in your very own home or shed…freshly cut Shiitake mushrooms are highly nutritious and fantastically delicious in stir-fries, omelets, soups, and rice/grain dishes. Add them, sautéed in garlic & onions to a grilled cheese sandwich or a mixed veggie wrap. I could go on forever about how they can be used in cooking but I will let you use your imagination. Go wild, as wild as the mushrooms themselves. What better way to celebrate the earth than to eat foods directly from it. Les champignons d’amour, aiment la terre!
Peace, Organically!
By Morgan Callison
All life needs nourishment. Souls and bodies must be supported with love and nutrients and everything that is needed is abundantly surrounding us. Take a look around and all that the earth and its dwellers have to offer.
To create peace around us, we must share with the world our personal resonation of inner peace. Inner peace is a result of living your life with honest intentions, acting on things you believe in and believing in things that you act on.
Can you honestly say that you believe in supporting chemically produced food?
Can you say your intentions of living a healthy life are true when you choose to consume mass produced, genetically engineered food?
Can you say that you know organic, locally grown food is the better way to go and then buy imported, toxically grown food because it is more affordable?
What is affordable anyway and who really pays for this food to be this cheap.
It’s important to know the true cost of what we put in our bodies – and that includes the cost to the farmers, the cost to the environment and the social economic impact that large scale agriculture has on our communities.
Peace can be created a little bit more everyday with each and every choice we make.
When we feed ourselves nutrient dense, naturally grown, locally and small scale produced food we are feeding our bodies exactly what they need to keep our brains working in an open, forward manner. We are feeding our souls with the purity of making a conscious decision every time we eat. With this, we are also feeding our communities by supporting our local growers, producers and suppliers and we are creating positive relations amongst our peers and neighbours.
Peace starts from within and then spreads, naturally and organically with the most honest intentions ever!!!
By Morgan Callison
All life needs nourishment. Souls and bodies must be supported with love and nutrients and everything that is needed is abundantly surrounding us. Take a look around and all that the earth and its dwellers have to offer.
To create peace around us, we must share with the world our personal resonation of inner peace. Inner peace is a result of living your life with honest intentions, acting on things you believe in and believing in things that you act on.
Can you honestly say that you believe in supporting chemically produced food?
Can you say your intentions of living a healthy life are true when you choose to consume mass produced, genetically engineered food?
Can you say that you know organic, locally grown food is the better way to go and then buy imported, toxically grown food because it is more affordable?
What is affordable anyway and who really pays for this food to be this cheap.
It’s important to know the true cost of what we put in our bodies – and that includes the cost to the farmers, the cost to the environment and the social economic impact that large scale agriculture has on our communities.
Peace can be created a little bit more everyday with each and every choice we make.
When we feed ourselves nutrient dense, naturally grown, locally and small scale produced food we are feeding our bodies exactly what they need to keep our brains working in an open, forward manner. We are feeding our souls with the purity of making a conscious decision every time we eat. With this, we are also feeding our communities by supporting our local growers, producers and suppliers and we are creating positive relations amongst our peers and neighbours.
Peace starts from within and then spreads, naturally and organically with the most honest intentions ever!!!
IT IS EASY BEING GREEN.
By Morgan Callison
“You should get some color on that plate of yours” says the girl who eats sugar all day to the overworked reporter who complains about two months of flu-like symptoms.
“We’ve got some kale if you want some kale,” I chime in from my place on the dock.
“Kale…,” responds the reporter, “what’s that…is it seaweed?!”
“Ahhh, no, that’s kelp” says Genie, “they’re both green though – both really good for you. Kelp is a type of seaweed. Kale is a beautiful leafy green vegetable – so tasty and so nutritious. That’ll boost your immune system!”
Pause and change scene
Marvin walks into the room and asks “what’re ya writing?”
“I’m writing a story about kale” I reply.
“I love kale,” he says with a happy sigh.
“Did you eat kale before you knew us?” I question, wondering if along with our shining personalities we also brought delicious kale into his life.
“I knew what kale was – I hadn’t eaten it…and actually I still haven’t eaten it since I’ve known you…it seems like a pointless vegetable.”
“You’re crazy! It’s one of the most nutritious vegetables out there!” I exclaim shocked by his lack of knowledge on the subject of leafy greens. My shock quickly wears off when I remember that just over 2 years ago I had never knowingly eaten kale and I had only recently become aware of all the healing qualities of leafy green vegetables.
You might still be wondering why I’ve chosen to put my pen to paper in the name of kale (I was wondering for a little bit myself whether it was a legit topic), but if you continue to read you’ll probably (hopefully) stop wondering and start munching away on some black lacinato, purple redboar or green curly.
First off, kale is the perfect vegetable to grow in this climate. Similar to the folks who choose to live here on the west coast in this temperate rainforest, kale holds up well to temperatures as low as 5 degrees Fahrenheit and the plant often prefers cool days and colder nights. After being exposed to a frost, kale becomes sweet and loses a touch of its bitterness (perhaps that’s not so much in line with Tofino’s general population…I’ve witnessed some bitter looking faces after a few frosty nights!). With that being said, kale is one of the hardiest members of the cabbage family and when being used in a fancy manner – often goes by its fancy Latin name Brassica Oleracea.
Kale is super high in calcium (a great way for lactose intolerant peeps or vegans to dose up on that bone building mineral), full of chlorophyll (that’s the green substance I talked about a few months ago that is formed from the energy of the sun and helps your body assimilate nutrients) and contains large amounts of Vitamin A (beta carotene), Vitamin C, potassium, and slightly lesser amounts of Vitamin B6, copper (maybe we can harvest copper from kale and forget about open pit mining!??!), iron & folic acid (both extremely important during pregnancy – I see many babies these days and I know they aren’t going to stop coming anytime soon!) as well as thiamine, riboflavin, niacin & zinc. It’s pretty much a full flavoured, well rounded, super charged food.
Organic food is always important and especially so when considering kale because when kale is conventionally grown it is sprayed with chemicals (pesticides mostly) that tend to remain on the leaves even after they have been harvested and washed. And since kale grows so readily anyhow (almost as fast as unwanted weeds) it’s quite unnecessary to use any kind of growth aid or insect repellant. Anyone, yes, really, anyone can grow kale: pop some seeds into the soil, keep it all moist and watch as the leafy greens emerge. The plants are visually appealing, come in many different varieties and make a great addition to any garden or planter box.
Now that you know the ins and outs of the dietary benefits of kale and how to grow it yourself you might be interested in how the heck to use it in the kitchen…yeah?!?…ok. Kale is used all over the world in tons of different ethnic recipes – by doing some simple internet research you can introduce yourself to some really tasty recipes that are simple and straightforward. Kale can be added raw to green salads (I like a full-on kale salad though some people find it too pungent as the main green when consumed raw), braised, steamed or sautéed or added at the last moment of cooking a pasta dish. My personal favourite is sautéed & mixed with some onions, garlic, tomatoes and mushrooms and eaten with quinoa or any other healthy grain. You can throw it in your smoothie to make it a “green” smoothie or juice it for some real zing!!! Kale, kale – beautiful abundant kale!!!
By Morgan Callison
“You should get some color on that plate of yours” says the girl who eats sugar all day to the overworked reporter who complains about two months of flu-like symptoms.
“We’ve got some kale if you want some kale,” I chime in from my place on the dock.
“Kale…,” responds the reporter, “what’s that…is it seaweed?!”
“Ahhh, no, that’s kelp” says Genie, “they’re both green though – both really good for you. Kelp is a type of seaweed. Kale is a beautiful leafy green vegetable – so tasty and so nutritious. That’ll boost your immune system!”
Pause and change scene
Marvin walks into the room and asks “what’re ya writing?”
“I’m writing a story about kale” I reply.
“I love kale,” he says with a happy sigh.
“Did you eat kale before you knew us?” I question, wondering if along with our shining personalities we also brought delicious kale into his life.
“I knew what kale was – I hadn’t eaten it…and actually I still haven’t eaten it since I’ve known you…it seems like a pointless vegetable.”
“You’re crazy! It’s one of the most nutritious vegetables out there!” I exclaim shocked by his lack of knowledge on the subject of leafy greens. My shock quickly wears off when I remember that just over 2 years ago I had never knowingly eaten kale and I had only recently become aware of all the healing qualities of leafy green vegetables.
You might still be wondering why I’ve chosen to put my pen to paper in the name of kale (I was wondering for a little bit myself whether it was a legit topic), but if you continue to read you’ll probably (hopefully) stop wondering and start munching away on some black lacinato, purple redboar or green curly.
First off, kale is the perfect vegetable to grow in this climate. Similar to the folks who choose to live here on the west coast in this temperate rainforest, kale holds up well to temperatures as low as 5 degrees Fahrenheit and the plant often prefers cool days and colder nights. After being exposed to a frost, kale becomes sweet and loses a touch of its bitterness (perhaps that’s not so much in line with Tofino’s general population…I’ve witnessed some bitter looking faces after a few frosty nights!). With that being said, kale is one of the hardiest members of the cabbage family and when being used in a fancy manner – often goes by its fancy Latin name Brassica Oleracea.
Kale is super high in calcium (a great way for lactose intolerant peeps or vegans to dose up on that bone building mineral), full of chlorophyll (that’s the green substance I talked about a few months ago that is formed from the energy of the sun and helps your body assimilate nutrients) and contains large amounts of Vitamin A (beta carotene), Vitamin C, potassium, and slightly lesser amounts of Vitamin B6, copper (maybe we can harvest copper from kale and forget about open pit mining!??!), iron & folic acid (both extremely important during pregnancy – I see many babies these days and I know they aren’t going to stop coming anytime soon!) as well as thiamine, riboflavin, niacin & zinc. It’s pretty much a full flavoured, well rounded, super charged food.
Organic food is always important and especially so when considering kale because when kale is conventionally grown it is sprayed with chemicals (pesticides mostly) that tend to remain on the leaves even after they have been harvested and washed. And since kale grows so readily anyhow (almost as fast as unwanted weeds) it’s quite unnecessary to use any kind of growth aid or insect repellant. Anyone, yes, really, anyone can grow kale: pop some seeds into the soil, keep it all moist and watch as the leafy greens emerge. The plants are visually appealing, come in many different varieties and make a great addition to any garden or planter box.
Now that you know the ins and outs of the dietary benefits of kale and how to grow it yourself you might be interested in how the heck to use it in the kitchen…yeah?!?…ok. Kale is used all over the world in tons of different ethnic recipes – by doing some simple internet research you can introduce yourself to some really tasty recipes that are simple and straightforward. Kale can be added raw to green salads (I like a full-on kale salad though some people find it too pungent as the main green when consumed raw), braised, steamed or sautéed or added at the last moment of cooking a pasta dish. My personal favourite is sautéed & mixed with some onions, garlic, tomatoes and mushrooms and eaten with quinoa or any other healthy grain. You can throw it in your smoothie to make it a “green” smoothie or juice it for some real zing!!! Kale, kale – beautiful abundant kale!!!
