Parvati Magazine May 2014 - Feeling Alive - Page 17

NUTRITION Creating meals that are colorful is also beneficial, esthetically and nutritionally. A multicolored diet comprising red, orange, yellow, green, blue, and indigo/purple offers vital nutritional support. Strawberries, carrots, peaches, asparagus, blueberries, and plums are all examples of foods that offer important vitamins, minerals, and phytonutrients to complete a healthy diet. It is always best to eat in a quiet environment, sitting down, and never when upset. In this way, we can give our full attention to what we are eating. Also, sitting quietly for a few minutes after eating allows us to focus on the sensations in our bodies. Taking a short walk following a meal also helps the body digest. Additionally, to aid digestion and promote detoxification, ginger tea is a delicious choice after a meal. Understanding hunger cues enables us to choose the best time to eat, rather than relying on the clock to plan our meals. On an appetite/fullness scale from 1 to 10, with 1 being the most hungry and 10 being the most full, we should eat when we feel we are at about 2 or 3 and stop eating at about 7. The latter allows for about 1/4 to 1/3 of the stomach to remain empty, aiding digestion. To begin enjoying the benefits of an Ayurvedic diet, try this delicious and simple recipe from The Chopra Center Cookbook, co-authored by Dr. Deepak Chopra and Dr. David Simon: Almond Bliss Shake Serves 1 Ayurveda recommends lightly cooking foods and seasoning them with spices, making foods easier to digest and assimilate into the system. When we choose to eat raw foods, doing so in the middle of the day is ideal, as that is when agni is at its strongest. Ayurveda recognizes that we are not what we eat, but “we are what we digest.” Making conscious choices of foods that strengthen our digestive ability, we build the foundation for better physical and emotional health and a new sense of wellbeing in our lives. 1 T. almond butter 2 t. organic raw honey or maple syrup 1 oz. protein powder, plain or vanilla 1 pinch nutmeg 1 pinch cardamom 1 C. low-fat vanilla soymilk or rice milk 1 medium banana, peeled and sliced Place all the ingredients in a blender and blend until smooth. Nutritional facts per 12-ounce serving: Calories 487, Total fat 12.4 g, Saturated fat 3.3 g, Carbohydrates 61.1 g, Protein 32.9 g. Nirmala Raniga is an addiction specialist and the founder of the Chopra Jacquie Robertson, RNCP, ROHP, is a Certified Nutritionist practicing clinical Addiction and Wellness Center, a unique residential addiction recovery nutrition, specializing in hormone imbalance, PMS, digestive health and treatment center in Squamish Valley, B.C., Canada. The Center offers depression. Her mission is to educate, empower and inspire women to holistic recovery programs combining modern Western medicine with heal themselves naturally through the use of food as medicine, hormone Eastern healing traditions including instruction in meditation, yoga, and balancing, emotional wellness and self-love. Jacquie offers both in person other mind-body wellness practices. 2008 nominee for YWCA Women of and online 1-on-1 nutritional coaching and women’s health workshops Distinction Award and Celebration of Business Excellence Award, Nirmala is through her private practice.  Jacquie holds a BA (Honours) from McMaster a Chopra Certified master educator of Primordial Sound Meditation, Seven University, diploma from Centennial College’s Workplace Wellness & Health Spiritual Laws Yoga and Perfect Health Ayurvedic Lifestyle. She is passionate Promotion program and is a graduate from the Institute of Holistic Nutrition. about sharing timeless wisdom tools for mind-body health, deeper life fulfillment and emotional healing. chopratreatmentcenter.com For more information on Jacquie, please visit www.jacquierobertson.com.