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M ARCH 2010
POTLUCK SUNDAY MARCH 21 @ 1 p.m.
LOCATION: Minda’s place, 126 Herrell Ave., Barrie (Huronia Rd and Big Bay Point Rd area, 705-737-3330). Please bring a veggie dish and your $6 donation.
Club Update AT JANUARY’S MEETING, there were sixteen members and friends in attendance. I suspect the reason for the larger crowd was the eagerly anticipated talk given by Vanessa Campbell, a registered holistic nutritionist (RHN). An RHN is a health practitioner who recognizes that the body is influenced by many different aspects such as food, drink, exercise, emotions, environment and stress. Naturally we were excited to hear what she had to say. Vanessa’s topic was on stress in our lives, and how even positive events can cause stress. We each filled out a questionnaire, assigning points to various questions about stress. Most of us had 6-10 points, with a few over 10, which indicated levels of moderate to high stress levels. We learned about different types of stress, but that the body reacts to stress in the same way, no matter what kind of stress it is.
January’s meeting for the New Year included a talk by a registered holistic nutritionist. We dined on a New Year potluck after the talk.
Vanessa Campbell, a registered holistic nutritionist, spoke at our January meeting. The topic was stress and how to manage it.
Julie Laurin brought Epicure Selections to our February meeting, thanks to our member Kelly Foran. For more about Epicure, see page 2.
Vanessa talked about the effects of stress on one’s body, and the symptoms it can produce. As well, stress can deplete several of the body’s nutrients. Vanessa taught us some strategies to minimize stress, and how to use to food in our diets to manage stress including staying hydrated, eat small meals throughout the day, and prepare a weekly menu plan. Vanessa was available to answer questions individually after the talk. If anyone would like to contact Vanessa regarding some of her holistic services, you may reach her at balancedbody@ live.com or at 770-4143. Thanks, Vanessa! We expect to have Vanessa back in the Fall, so watch this space for details! Continued on page 2
The Epicure Selections table with its many samples.
Newsletter submission deadlines 2010* April 30 for the April/May 2010 edition
Comments, questions and recipes can be emailed to firstname.lastname@example.org.
*If you have something you’d like to submit, please do so before the deadline date for that issue. Email: email@example.com or firstname.lastname@example.org
Bodystream free seminars for more info: www.bodystream.ca
Free Water Talk Held on the second Tuesday, and the fourth Wednesday of the month - Bodystream will be holding a discussion about the importance of water. Facilitated by our hydration educator Allan Labrecque. Wednesday, March 24th Continued from page 1
AT FEBRUARY’S MEETING, our group of eight members was introduced to Epicure Selections, a company that produces herb and spice blends, among many other products (including cookware) most of which are suitable for a vegetarian diet, and are chemical-free. Julie Laurin was our hostess for the afternoon and gave each of us a catalogue and prepared several samples for us to
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try, such as bean dip and salad dressing, as well as more hearty fare like sweet potato fries and bruschetta which had been prepared with Epicure seasonings. All in all, a tasty afternoon – I think we all enjoyed it immensely. Thanks, Julie, and welcome to the ‘Club.’ If you were unable to attend the meeting and want more information please visit www.epicureselections.com/en/, or you can reach Julie at email@example.com or by telephone at 705-527-5635.
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TIME: 7pm-8pm COST: Free Free Kinesiology Information Talk Kinesiology is the basis for tailored exercise programs to help our clients achieve balance, strength and flexibility within their bodies while meeting their fitness and lifestyle goals. Thursday, March 25th TIME: 7pm-8pm COST: Free Seating is limited. Please RSVP by telephone (705) 726-2204, or email, firstname.lastname@example.org.
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RED CABBAGE SALAD Ingredients
CA JUN RED BEANS AND RICE SUPPLIED BY TIFFANY
Ingredients 1 med. onion, chopped 1 large celery stalk, chopped 1 small green pepper, chopped 1 tbsp. olive oil 1½ cups vegetable stock or water 1 398 mL can diced tomatoes, including liquid ½ - 1 tsp. Cajun spice ¼ tsp. ground pepper 2 tsp. sweetener (such as sugar or maple syrup) 1 cup white basmati rice 1 398 mL can kidney beans, drained and rinsed Method In a medium saucepan on medium high heat, sauté the onions, celery, and green peppers in oil until tender. Add the stock, tomatoes, Cajun spice, pepper, and sweetener. Bring to a boil, then reduce heat. Stir in rice and simmer for 125-20 minutes or until rice is cooked. Stir in kidney beans and cook until heated through. Makes 2 large or 4 small servings.
SUPPLIED BY REBECCA
Red cabbage, sliced Toasted and added to taste: sunflower seeds, slivered almonds, and sesame seeds 1-2 packages Ramon noodles, any flavour Dressing: ½ cup oil, 3 tbsp. vinegar, 1½ - 2 tbsp. sugar, 1-2 pkgs. soup flavour Method Slice cabbage, mix in the nuts, noodles, and seeds. Just before serving, toss with dressing. Serve immediately.
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PENNE SPINACH SALAD SUPPLIED BY KELLY
Ingredients Spinach Leaves Penne Pasta Noodles Red Onion Cucumber Tomato Wedges Feta Cheese 1 tsp. Basil 1tsp. Oregano
½ tsp. Rosemary (you can also add Green Pepper or Green Beans) Dressing: ½ tsp. Black Pepper 2 tbsp. Wine Vinegar 2 tbsp. Olive Oil 2 tbsp. Dijon Mustard 1 tsp. Balsamic Vinegar
Method Use above quantities as you prefer, unless otherwise noted. Toss with dressing. Serve immediately.