Green Juices for Vata, Pitta & Kapha

There’s nothing like a great green juice to help purify your body, rejuvenate your energy and refresh your palate. If you need a mid-afternoon pick-me-up, coffee doesn’t stand a chance next to a glass of swamp water like this!

Here are some of the many benefits of green juices:

• Easier to digest and assimilate that whole vegetables, these juices are rich in vitamins, minerals, and phytochemicals;
• High in vitamin K, which plays a significant role in blood clotting, cellular structure, absorption of calcium and the formation of healthy bones;*
• High in magnesium, which maintains the nervous system, supports the heart and regulates calcium, copper, zinc, potassium, and vitamin D;
• Pitta balancing, since green juice is alkaline, thus reducing inflammation by lowering acidity in the body;
• Bitter green veggies like bok choi, collard, dandelion and kale, are great for diabetics and Kapha people, because they lower blood sugar and slow sugar cravings;
• Super high in chlorophyll, which detoxifies the liver, stimulates the production of healthy blood, and increases the immunity system;
• Improves skin by clearing acne, rosacea, and redness on skin;
• Powerful source of antioxidants that helps create an oxygen-rich environment in the body, so cancer cells cannot survive.


Green juice Recipe for Vata
Handful of Spinach
3-4 branches of rainbow swiss chard
1-2 Lebanese cucumber (without seeds)
Wedge of lemon with peel
1/2″ piece of ginger
1-2 apple or pear
pinch of cinnamon

Vata, being the dosha with the most temperamental digestion, needs to add a few warming ingredients, like ginger and cinnamon, to their green juice. It’s also highly recommended, for vata people especially, to skim the foam off (foam causes gas), and dilute the juice with warm or hot water– 50% juice and 50% water. Only one cup of this blend should be taken at a time. Preserve the rest of the juice in a sealed container in the fridge.

Green juice Recipe for Pitta
3-5 branches of kale, swiss chard or collard
1/2 English cucumber or 2 Lebanese cucumbers
1-2 celery stalks
Fresh mint leaves to taste
Wedge of lemon with peel
1 apple or pear or 1/2 beet
1 tbsp of aloe vera gel (optional)

Pitta people are prone to inflammation, skin irritations and high acidity, so this cooling green juice is amazing for them. Kale, swiss chard, collard and bok choi are better greens than broccoli and spinach, which are slightly warming. Mint and aloe vera are also cooling in nature and are beneficial for pitta as well. Although it changes the color of this recipe from green to murky brown, half a beet is a good alternative to apple or pear, as beets promote the flow of bile, which, in pitta, can get thick and sluggish. Dilute this recipe half juice, half room temperature water. Foam should be discarded.

Green juice Recipe for Kapha
3-4 branches of kale
2-3 branches of swiss chard or dandelion (for the brave)
1-2 celery stalks
1/2″ piece of ginger
1/2 apple
pinch of cayenne

Kapha people benefit from green juice, because its bitter quality reduces their tendency for sugar cravings, lowers blood sugar and can help them with weight management. Kapha has the slowest metabolism of the three doshas, so to help them digest this beverage, we’re adding ginger and a pinch of cayenne. Dilute the juice with a third warm or room temperature water. Only have a small glass at time. Too many liquids aren’t receommeded for kapha.

There are many other wonderful green ingredients that can be juiced. Let your creativity flow. Broccoli, parsley, sprouts, lettuce, fennel and wheat grass are also great options. For dosha specific vegetables or fruits, you can ask me or consult your ayurvedic practitioner. There are also lots of online resources you can use. Here’s a good guideline from Vasant Lad:

People with arteriosclerosis, atherosclerosis and atheroma (conditions that can lead to coronary heart disease and stroke) must be cautious of taking too many vegetables high in vitamin K, as vitamin K promotes blood clotting.

Sources for more information on this topic:
Crazy Sexy Diet, by Kris Carr

Recipe: Tri-Dosha Veg Quinoa Soup

With the weather wavering, nothing beats a hearty, high-protein, easy to digest vegan power soup. Great for all three Ayurvedic doshas and also delicious.

Makes 6 servings
1 tbsp olive or vegetable oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
½ fennel head, chopped
2 medium parsnips, diced
2 large carrots, diced
1 tsp turmeric
1/3 tsp ginger
1/4 tsp cumin
8 cups water
2 cups quinoa
1 head chopped bok choy
1/3 cup dried or fresh mint leaves
Salt and pepper to taste

1. Heat the oil over medium heat and sauté the onions, garlic, fennel, parsnip and carrots, mixing in the turmeric, ginger, and cumin.
2. When all is tender, add water and quinoa. Bring to a boil then reduce heat to low. Let simmer for 20 minutes.
3. Add mint leaves and bokchoy and continue to simmer for another 10 minutes.
4. Add salt & pepper to taste, then serve while hot.

PS For pitta, only use white quinoa, as the red and black quinoa is too heat producing.

Stomach Flu Natural Remedies

Oh, the stomach flu! What a nasty bug. And one I got to know quite well in the last few days. Yes, that’s right, after my emotional and material purging over the last couple of weeks, I’ve had the opportunity to physically purge the toxins out of my body. I feel much better today, albeit still a little weak from the torment of vomiting my guts out on Wednesday night and wrestling with fever yesterday.

Having spoke to a few friends and colleagues, I hear I’m not the only one recovering from this aliment, so I thought I’d share some ayurvedic remedies should you also be affected by Viral Gastroenteritis (a.k.a the stomach flu).

First, how do you know the difference between the stomach flu and food poisoning?
Although the stomach flu and food poisoning have similar symptoms (vomiting, headaches, fever, loose stools, etc.) and are both an inflammation of the stomach and intestines, their cause differs. Food poisoning is a bacterial infection resulting from eating something disagreeable, whereas the stomach flu or viral gastroenteritis is a viral infection contracting by contact with an infected person. Both conditions usually last one to three days, but it may take two weeks or longer for the digestive system to regain its full strength. However, if you are affected by either food poisoning or the stomach flu, your immunity and digestive system was probably weakened to begin with. This is why in the same family, one or two people may get sick and the others not, even if everyone was exposed to the same food or virus.

So, how do you get over it? 

  • Rest is top priority. Stay warm and cozy in bed and just sleep and/or breathe deeply.
  • Avoid dehydration by taking small sips of room temperature water once vomiting has ceased. (Small sips are important, as big gulps with may further aggravate the system.)
  • Re-hydrating with electrolytes is important. I used the new Vega Sport Electrolyte blend in water and it helped a lot. But, you can also make your own: 1 c water  + 1 tsp agave nectar (or maple syrup) + 2 tbps lemon juice + a pinch of salt
  • Rice water is also soothing. To make it, simply boil brown rice (organic is best) with double or triple the usual amount of water. When the rice is ready, strain it and drink the water.
  • Clear broths or other clear, non-acidic beverages are beneficial.
  • Fennel and coriander tea is good too. Just put about 1/2 tsp of freshly ground fennel and coriander seeds (equal parts) in a cup of hot water and let steep for five minutes before drinking.
  • When you are ready to start eating again, I highly recommend plain rice with maybe a little yogurt or ghee + a Kitchari diet for a few days. (“Kitchari” means “mixture” or “stew” and is a staple food in India). Below is a recipe for Kitchari.
  • Go see a doctor or health care professional, if you have blood in your stool or if your symptoms get worse after a couple of days.
  • There are many wonderful ayurvedic herbs that can also help rebalance the digestive system, but these can only be recommended on an individual basis, as not all herbs are appropriate for all people. I should be up and running in a few days, so if ever you want to set up an ayurvedic appointment you are welcome to contact me:

KITCHARI RECIPE: The best comfort food to get the digestive system back on track…
1 c split mung beans (soak for 1 hr before using)
2 c brown rice
4 1/2 c water
3/4 tsp sea salt & black pepper
1 tbsp freshly ground cumin
1 tbsp freshly ground coriander seeds
1 tbsp freshly ground fennel seeds
1 tbsp turmeric
Small pinch of Hing or asafoetida (It helps prevent gas and can be found at an Indian store.)
About 1/2 – 1 c easily digestible veggies (zucchini, sweet potato, carrot, turnip and/or squash)

Put everything into a pot & bring to a boil. Then cover & let simmer for on Low for ~45mins. Enjoy with 1-2tsp of ghee (clarified butter) or coconut butter or oilve oil. For a little pro-biotic boost, adding a table spoon or two of plain yogurt is good with this dish.  (Tip: avoiding adding the veggies, if your digestive system is very weak.)

Don’t know how to make ghee? It’s really simple.

Melt 1 pound of unsalted butter (organic butter is best for therapeutic applications and if you can find grass fed cow butter all the better) on stove and let simmer for 15-20 mins on low heat. Stir continuously. Scrape foam off the top and discard. After about 15-20 mins, it with stop boiling and become clear. At this point, turn off heat. Let cool for 5-10 mins. Then strain (with cheese cloth) into clean, dry container. Cover and store in cool, dry place like pantry.

* Please feel free to also post your own suggestions for stomach flu or food poisoning cures!

Veggie Burgers Recipe ~ Burger végétalien pour l’été


Inspired by my friend Kat Guerrerio’s veggie burger recipe, Craig and I created these burger accidentally and they are marvelous!  My suggestion is to make a bunch and freeze them.


  • 1 cup brown rice / 1 tasse riz brun
  • 1 cup red lentils / 1 tasse lentilles rouges
  • 1/2 tsp sea salt /  1/2 c. à thé sel de mer
  • 1 tsp tumeric/ 1 c. à thé curcuma
  • 1 tbsp coconut butter or olive oil / 1 c. à table beurre de coconut ou huile d’olive
  • 1 chopped onion / 1 oignon haché
  • 1 clove garlic chopped / Une gousse d’ail hachée
  • 1 cup finely chopped spinach or kale / 1 tasse d’épinards ou de chou frisé finement haché
  • 1/3 cup ground walnuts / 1/3 tasse noix moulues
  • 3 tbsp salsa (optional) / 3  c. à table salsa (optionnel)


  1. To cook rice and lentils, bring 3 ½ cups of water to boil with 2 cups of grain, salt, turmeric and coconut oil. Then lower heat, cover and let simmer for approximately 20 minutes.
  2. While grain is cooking, sauté onions and garlic for approximately 5 minutes or until soft.
  3. Once grain is cooked add onions and garlic to the grain mixture along with spinach, walnuts, and salsa.
  4. After allowing mixture to cool for 1 hour in the fridge, make into patties and bake in an oven preheated to 300°F for 30-40 minutes. Flip them and cook for another 10-15 minutes at 400°F to crisp, keeping an eye on the patties so that they don’t dry out.
  5. Top with fresh vegetables (avocado is great on this) and your favorite condiments and enjoy!


  1. Pour cuire le riz et les lentilles, faites bouillir 3 ½ tasses d’eau  avec les lentilles, le riz, le sel, le curcuma et l’huile de noix de coco. Baissez le feu, couvrez et laissez mijoter pendant environ 20 minutes.
  2. Pendant que le riz et les lentilles cuisson, sauté les oignons et l’ail pour environ 5 minutes.
  3. Dès que le riz et les lentilles sont cuits, ajoutez les oignons et l’ail avec l’épinard, les noix, et la salsa, bien mélangez.
  4. Après avoir laissé refroidir le mélange pendant 1 heure au réfrigérateur, faites des galettes cuire dans un four préchauffé à 300°F pour 30 à 40 minutes. Les retournez et cuisez encore 10 à 15 minutes à 400°F pour qu’ils deviennent croquants, tout au long en gardant pour vérifier qu’ils ne brûlent pas.
  5. Garnir avec les légumes frais et condiments de votre choix et bon appétit!


Wheat Free Blueberry Pancake Recipe

Photo by Craig Bannerman

After many months of searching for the right method for making wheat-free pancakes, I finally succeeded in making the BEST PANCAKES EVER. And I am now sharing the recipe with you:

(voir ci-dessous pour la recette en français)

1 1/4 kamut flour
1/2 tsp sea salt
1 tbsp baking powder
1 1/4 teaspoons sucanat (natural unprocessed sugar)
1 organic egg or egg replacer*
1 1/2 cup almond or soy milk
1/2 tablespoon coconut butter, melted
1/2 cup frozen blueberries, thawed (or fresh blueberries)
Sliced banana
Maple syrup
1.  In a large bowl, sift together flour, salt, baking powder and sucanat. Then, beat egg and milk into dry mixture.  Mix in the coconut butter and fold in the blueberries.
2. Set aside for 1 hour. (Important step! It makes the batter rise and makes fluffy pancakes!)
3.  Heat a lightly oiled (with coconut butter) frying pan over medium high heat. Pour or scoop the batter onto the griddle. Before flipping, wait until edges brown slightly and bubbles appear through the pancake.
4. Brown both sides and serve with sliced banana, maple syrup, and a smile!

 * Make them vegan! For egg replacer, mix one tbsp of ground flax seeds with three tbsp of warm/hot water. Stir until gelatinous and use in recipe instead of one egg.

Crèpes sans gluten au bleuets

Après plusieurs mois de recherche afin de réussier les cêpes sans gluten, j’ai finalement réussit à faire les MEILLEURES CRÊPES À VIE.  Et je partage maintenant la recette avec vous:
Photo de Craig Bannerman

1 1/4 t farine de kamut
1/2 tsp sel de mer
1 tbsp poudre à pâte
1 1/4 tsp de sucanat (sucre naturel non processé)
1 oeuf organic ou substitut d’oeuf*
1 1/2 t de lait d’amande ou de soya
1/2 tbsp beurre de coconut fondu
1/2 t bleuets (décongelés ou frais)
banane tranchée
sirop d’érable

1. Dans un grand bol, mélanger farine, sel, poudre à pâte et le sucanat.  Ensuite battre l’oeuf et le lait dans le mélange sèche. Ajouter le beurre de coconut et y plier les bleuets.
2. Laisser de côté pour 1h (étape importante, ça fait lever la pâte et donnes des crêpes plus moelleuses!)
3. Chauffer une poêle légèrement huilé au beurre de coconut à chaleur moyenne.  Verser la pâte sur la poêle.  Avant de tourner attendez que les côtés brunissent et que des bulles apparaissent au travers de la crêpe.  Brunissez les 2 côtés, servez avec des bananes tranchées, du sirop d’érable et un sourire!
*Pour remplacer l’oeuf, mélangez une cuillère à soupe de graines de lin moulus avec trois cuillères à soupe d’eau tiède / chaude. Remuez jusqu’à ce que gélatineuse et l’utilisez dans la recette au lieu d’un œuf.
et voilà, les meilleures crêpes à vie!

Vegetarian Jambalaya – Good Friday Recipe


Today, a student told me she was fasting for Good Friday– no meat products or oils.  She asked me for a simple yet delicious vegetarian recipe for tonight’s dinner. Now, I’m not really one to use recipes, but I recalled a great one that my friend Evan made for me ages ago.  It’s a super tasty vegetarian Creole style Jambalaya and it’s easy to make. I thought I’d share it with you folks as well in case some of you are also in need of a little vegetarian inspiration.
  • 1 medium onion, chopped
  • 2 chopped celery stalks
  • 1-2 chopped yellow, orange, or red pepper
  • 1 cup sliced mushrooms
  • 3 garlic cloves, minced
  • 2 cups eggplant, diced
  • 1-2 zucchini, diced
  • 1 tsp olive oil
  • 1 cup chopped fresh tomatoes
  • 6 cups water or vegetable broth
  • 3 cups uncooked long grain brown rice
  • 2 tbsps reduced-sodium soy sauce or Brags
  • 1 tbsp minced fresh parsley
  • 1/4 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
  • ¼ tsp black pepper
  • 2-3 bay leaves
  • 1/2 to 1 tsp cayenne pepper, to taste (optional)
  • Chili flakes to taste (optional)
1. In ¼ veggie stalk or water and/or olive oil, sauté onions, celery, peppers, mushrooms, garlic, eggplant, and zucchini in large non-stick skillet until sweet and tender. Stir in the tomatoes, soy sauce, parsley, and seasoning. Let simmer for 2-3 minutes, stirring constantly. Stir in rice and veggie stock/water.
2. Transfer contents into a large baking dish. Cover with foil and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed.
3. Garnish with parsley and serve with a green salad and/or corn bread!
Yum Yum!
(If you try it, let me know what you think.)

Cookies & Music for yogis

Things are progressing nicely with the Moon Salutations. I am actually working on a little video to show you a clip of my practice, but it’s not ready yet.  So meanwhile, here’s a vegan chocolate chip cookie recipe from Emilie Brunet, one of my yoga teacher trainees at Om West:


  • 1 cup coconut butter, almond butter (or margarine)
  • 1 1/2 cup natural crane sugar (or brown sugar)
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 3/4 cup flour (spelt, whole wheat, or kamut)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup dark chocolate chips


1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, beat margarine, both sugars, applesauce and vanilla until well blended.
3. In a medium-sized bowl, sift together flour, baking soda and salt.
4. Beat the flour mixture into the wet ingredients.
5. Add the chocolate chips and mix well distributing them evenly.
6. Drop balls of dough on non-stick cookie sheets.

7. Bake for 9-10 minutes or until edges have browned.
Makes about 2 dozen cookies. Yum Yum.


I’ve also been meaning to share my new favorite playlist of yoga tunes. This was complied by Bruce Chase Dunn, another teacher trainee. It’s such an amazing mix. (Maybe one of you blog supporters might be able to create an YouTube playlist of these tracks or another cool playlist for us to practice to??? I hear this is possible…)

Bruce’s Radio Om mix

  1. Visions of you – Jah Wobble
  2. Walking thru babylon – Thievery Corp.
  3. Teardrop – Massive Attack
  4. The Stopper – Cutty Ranks
  5. I Hear Vibrations – Wooden Shjips
  6. Holographic Universe – Thievery Corp.
  7. One More Dub – The Clash
  8. Two Sevens Clash – Culture
  9. First Snow – Emancipator
  10. Clap + form your soul – Damu
  11. Lagos Communique – Thievery Corp.
  12. Regiment – Eno + Bvrne
  13. Angel – Massive Attack
  14. Seen + not seen – Talking Heads
  15. Keep On Runnin’ – Cat Power
  16. House of Cards – Radio Head 
  17. Pink Moon – Nick Drake

If you have any other cookie recipes or playlists to share, please post them. Craig is a cookie monster and I am forever looking for cool music to practice to.

+ April 18th is just around the corner. This will mark the last day of my 54 day Moon Salutations and the one year anniversary of the 108 x 108 day practice. I would like to do something really cool and I want you all involved. Any ideas?

Food Glorious Food!

As promised, here are some vegetarian recipes to inspire you this holiday. They come are from Om West’s potluck brunch of Dec. 12th.

Graham’s Masoor Dhal

  • 4 tablespoons oil (Graham uses extra-virgin olive; not very Indian but a nice flavour contribution)
  • 6 cloves
  • 6 whole cardamoms
  • 2 pieces of cinnamon stick; 1 inch (2.5cm) long each
  • 1 red onion, chopped
  • Fresh ginger root, peeled & chopped; piece about 1.5 inches by 1 inch
  • 2 fresh green finger chiles, de-seeded & cored, then finely chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon of garam masala
  • 1 1/3 cups of Masoor lentils (they’re very orange when uncooked)
  • Juice of 1 fresh lime
  • Pinch of salt

Heat the oil in a pan. Add the cloves, cardamoms, and cinnamon and fry until the cardamoms split open. Add the onions and cook until translucent. Add the ginger, garlic, chiles, and garam masala. Cook for 5 minutes; medium heat. Add the lentils, stir thoroughly to incorporate the other ingredients, and cook for 1 minute. Add enough water to come about 1 1/4 inches above the lentils. Bring to a boil, then cover and simmer for about 20 minutes. Stir in lime juice. Remove cinnamon sticks, but keep aside to add as a garnish, along with a dried red chile if you have one for the presentation. (Serves 4)

Bon apetit!


Mango Chutney (also from Graham)

  • 6 green mangos, still firm to the touch and too bitter to eat
  • 2 teaspoons salt
  • 4 red finger chiles, de-seeded & cored, then roughly chopped. Hot red Thai chiles are perfect. The cooking & pickling process will relieve most of the ‘fire’.
  • 1/2 pint (300 ml) malt vinegar
  • 14 ozs (400 gms) sugar
  • 1 1/2 ozs (40 gms) fresh ginger root, peeled and chopped
  • 4 ozs (100 gms) mixed unsalted nuts and raisins, roughly chopped
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 3 garlic cloves, crushed

+ Pickling jars, sterilized. They must be glass top mason type jars. Metal top jars will react with the vinegar.

Peel the mangos and grate the flesh into a bowl. Sprinkle with 2 teaspoons salt and set aside for 30 minutes.Grind the chiles (mortar & pestle is best), then add a little of the malt vinegar to form a paste. Place the remaining vinegar in a pan, add the sugar, and gently simmer untill sugar dissolves. Squeeze the grated mangos with the back of a spoon to extract the juice. Discard the juice. Add the mango flesh to the pan and gently simmer for another 6 minutes. Add the crushed garlic to the ginger root and mix these 2 ingredients well. Add the mixture to the pan and stir in. Add the chile paste to the pan and mix well.Add the cumin seed and ground coriander to the pan. Cook the mixture for 12 minutes. Add a pinch of salt to taste. Stir in the nut and raisin mix and cook a further 4 minutes. Remove from heat and allow to cool.

Then Bottle the cooled chutney in the jars and seal. Refrigerate for 1 week minimum before unsealing the jars.


FOR DESSERT, try these Amazing Vegan Chocolate Chip Oatmeal Cookies from Nathalie…


  • 1 cup quick cooking oats
  • 3/4 cup unbleached all purpose flour
  • 1/3 to 2/3 maple syrup (depending on desired “wetness” of cookies)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sunflower oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon molasses
  • 1/4 cup dried fruit/ chocolate chip/ peanut butter chip..   (chop, if dried fruits used are big like apricot or plums)
  • 1/4 cup finely chopped walnuts or other nuts
*Ideally use all organic ingredients! 

Blend wet and dry ingredients separately and then mix together. Cook for 10 – 12 mins at 350.

Yum Yum


Here are a few pics from our lovely community pot luck:

(Bruce, Real and Marta, my mom in our community kitchen enjoying the spread.)
(Jas & Yas– two peas in pod…)


(Om Westers feasting!)

Oh yes, check out this link. It’s an awesome five minute Ted Talk given by this young kid about the nature of food and the agriculture industry:

Nude & vegetarian!

My dad’s reaction on my voicemail this morning was pretty funny:

 “Hello, daughter.  It’s around 8 in the morning and I’m sitting reading the Gazette and low and behold, I turn the page and there’s my naked daughter right in this big, big picture with an article written about her. My goodness, gracious!”

Yes, there is a nude photograph of me in today’s largest English Montreal newspaper, The Gazette, but it isn’t gratuitous.  Plus, it’s for a good cause. The cause of vegetarianism & eco-nutrition! (View article)

I’m Ms September in the 2011 Raw Beauty calender featuring healthy, athletic and NAKED vegetarian, vegan & raw food models. The Gazette article is about the calender, environmental eating, and the “controversy” over the pairing of food with nudity. (Eye-roll. Let’s not discuss those poopoo nakedness. That’s just ridiculous.)

As you probably know, eating a plant based diet is very important to me. I stopped eating red meat at age 11 or 12, and haven’t eaten chicken in over ten years. I have been vegan on and off. Currently, I avoid dairy, but occasionally, eat organic eggs from a small farm near Montreal and the odd piece of goat cheese. I also use ghee (clarified butter), as part of my ayurvedic treatments.

My reasons for not eating meat have shifted over the years. I honestly don’t remember why I first became vegetarian. I think it’s because of my mom, who doesn’t eat read meat. Now, I avoid animal products mostly for ethical and environmental reasons. In her article, Michelle Lalonde mentioned I speak about environmental sustainability and food, and that I believe that eating meat at every meal is selfish. All true.

My lecture was co-written by Brendan Brazier, my vegan friend, who is the formulator of Vega and author of the Thrive Diet. (Btw, the Thrive Diet is an excellent resource for people considering a plant based diet.) Here are some stats regarding animal agriculture from our Eco-Nutrition talk:

Due to erosion, the overuse of inorganic nitrogen fertilizers, and other farming practice, the Earth is currently, losing arable topsoil at a rate of 75 to 100 gigatonne per year. If soil loss continues at present rates, it is estimated that there is only another 48 years of topsoil left!

Given depleting rates of fertile land, one would expect that the world’s grain crops would go to feed people, but instead most of it goes to feed animals. In fact, 70% of the world’s arable land is used to grow food to feed animals for our consumption.

This is a huge waste of land, because it takes:

  •  7 kg of grain to produce 1 kg of beef
  •  4 kg of grain to produce 1 kg of pork
  •  2 kg + of grain to produce 1 kg of poultry

The irony is that livestock food isn’t even nutritious to the animals. Cows for instance are supposed to eat grass, not grain, so they emit flatulence, releasing tons of highly toxic methane gas into the atmosphere. I’m not kidding! These farting cows produce a greenhouse gas that is 21 times more destructive than the CO2 emitted by gasoline engines!

It is estimated that the animal agriculture in North America produces 38% more green house gases than all of transportation combined! This includes all stretched Hummers and jet airplanes…

Now water: It takes a minimum of 47.6 bathtubs full of water (2000 gallons) to produce one pound of beef.

Not a very sustainable and efficient industry, eh?

Stay tuned for better options and awesome veggie recipes to try this winter.

* PS the Raw Beauty calender makes a great Holiday gift and is for sale online or at my Pointe Claire studio, Om West.

Recipe: Fresh Summer Pasta Sauce

I taught this recipe to a group 10 to 13-year-olds during our Kids Summer Yoga Day Camp at Om West. It’s super easy and the kids loved it.


  • 6 fresh organic tomatos
  • 2-4 garlic cloves
  • a handful of basil leaves
  • 1/4 cup of oilve oil
  • 1/2 tsp of evaporated cane juice (or sugar)
  • salt & pepper to taste

Using a food processor, simply blend all the ingredients until smooth. You can heat the sauce if you really want to, but I rarely do. To finish, pour the sauce over your favourite pasta, serve and enjoy!