Have pesky health issues been creeping up on you?
Are you on the fence about looking into your diet for possible answers? Are you worried that you’ll be in food prison and never get to enjoy your favourite treats ever again?
I’ve put together an info-packed workshop that will hit the spot.
In my upcoming Foods that Harm Foods that Heal workshop, I’ve distilled some of the most important messages that I repeat to clients again and again.
I’m not claiming that I’ll revolutionize your health in an hour, but I do hope to reassure you that addressing diet, even just in the form of some very basic swaps, isn’t the giant mountain you may perceive it to be.
Eating is personal – really personal.
For example; I have clients that intuitively gravitate towards a more plant-based diet while other clients would feel terrible if they tried to remove animal protein from their diet.
No two people are the same which is why cookie cutter diets don’t work.
The part I love the most with clients is witnessing their aha moments when they stop doing what they’ve always thought they should do and started paying attention to how they feel.
That being said, there are some sneaky ingredients that are just plain old nasty that have no place on anyone’s plate and especially not in your perfect body machine.
These culprits are concocted in labs and mainly serve the food manufacturer’s bottom line… more about that in the workshop.
On a personal note – I love food. It’s my raison d’être, my hobby and my passion. I’ve also witnessed first-hand what the loss of health can do to a person’s life as well as how it affects the people around them.
Good food is powerful prevention.
What I love most is bringing my passion for health and my passion for good food together as wholesome, natural food that is delicious and doable.
P.S. If you’ve worked with me before, this workshop will be a great refresher and motivator.
Now onto the recipe:
Do you have tomatoes coming out of your ears?
Fire up the BBQ side burner, pour a glass of wine and try your hand at this delicious marinara sauce.
If the thought of peeling pounds and pounds of tomatoes sounds overwhelming –no worries- you don’t have to peel the tomatoes for this recipe, all you’ll need is an immersion or wand-type blender.
I always add anchovies to my tomatoes sauces. The idea isn’t to taste the anchovy but it works miracles at elevating the sauce somehow.
An old friend gave me this tip years ago (thanks Dave) and I always have anchovies on hand because of it. If you’re not crazy about anchovies, you can omit them or use half the amount.
I like to make a giant batch that I freeze in small bags or containers to have on hand as a shortcut in many recipes.
(This is called healthy fast food folks!)
I always make the sauce neutral and add whatever different flavours I want to it depending on what I’m making.
For example, you could pull out a frozen container of basic marinara, add in some cream and some fresh basil and enjoy it over grilled zucchini and eggplant with melted cheese.
You could add in some chopped bell peppers and a little heat (chili flakes or jalapenos) and enjoy the sauce over pasta or even with a piece of chicken or fish.
I make these Swiss chard rolls with ground pork, wild rice, lots of mint and finish the whole thing with the marinara sauce and a touch of cream… yum.
No matter how you unleash your crazy in the kitchen, I hope you have fun with this one.