Your Nourishing Path

Your health is so important! Good health will help you have a longer, more energetic life. Call Your Nourishing Path for a FREE Discovery Call to find out how to improve your health. #holisticnutrition #nutrition #health #vitality

Peanut butter date balls! Here is a guilt-free treat to try! Recipe: 1 cup dates. Pitted and soaked for 10 minutes and drained if dried.... 3 tbsp your favourite natural nut butter 1 tbsp chia seeds, flax seeds or hemp seeds 2/3 cup rolled oats 1/4 cup chocolate chips (optional) 1. In a food processor or blender pulse dates until they are in small pieces 2. Add remaining ingredients and pulse until it's a consistent texture. Try not to make it too processed. 3. Roll into desired ball size. Usually the recipe will make 14 to 15 balls. 4. Keeping an airtight container on the counter for no longer than a week (they never last that long in my house!), or in the freezer. #tastytreat #healthysnacks #dates #yummy #nutrition #holisticnutrition

Did you know the fat in cashews is mostly monounsaturated fat? This is a healthy fat. Studies have shown that eating foods rich in monounsaturated fats, rather than eating saturated fats, improves blood cholesterol levels, which can reduce your risk of heart disease. Cashews are also a good source for copper, iron, magnesium, zinc and protein. Try having cashews as a snack, a spread, in salads, or turning them into a nice creamy sauce! A serving size of nuts is 1/4 cup. #cashews #nuts #healthyfats

Are you are looking for a group fitness class that is small, personable and fun?! Then look no further, Your Nourishing Path is offering a 12-week Small Group Fitness Class for ONLY $150. Thursday nights at 5:45pm, April 2 - June 18. Located at Phase Yoga Corp, 241 Queen Street *back entrance*, Port Perry. Spaces are LIMITED, so book today! Your Nourishing Path also does 1-on-1 Nutritional Counselling. Call to Book a FREE Discovery Call to find out how holistic nutrition ca...n help you reach your health goals! Call 226-456-8793, email [email protected] or check out our website www.yournourishingpath.ca for more details, to reserve a spot in the group fitness or book a free discovery call. Don’t forget to Like and Follow us on Facebook and Instagram for Holistic Health Tips!

I finally made homemade sauerkraut! I have always purchased it, but wanted to make it myself because it is a lot cheaper. Making it was very easy too. Fermenting is an old tradition that helps preserve food. Fermented foods such as sauerkraut has many health benefits, a few are: good after antibiotic use to replenish your gut microbes, helps control yeast and unbenificial bacteria overgrowth, helps with the production of some B vitamins and vitamin K, helps reduce intestinal ...gas, and helps support the immune system, allergies and skin conditions. What you will need: 1 medium cabbage without the outer leaves 1-2 TBSP sea salt (depending on how salty you want it) Cutting board Chef's knife Large bowl Wide-mouth large canning jars Small canning jar (filled with something heavy ex. clean rocks or clean marbles or a can that can be placed on top) Cloth Rubber band or string Directions: 1. Ensure everything is clean, including equipment and hands. Wash/rinse cabbage. 2. Quarter the cabbage. Finely chop or shred the cabbage. 3. Place the cabbage into a bowl, then sprinkle the salt on top of the cabbage. Knead the salt into the cabbage until it becomes soft and limp. Water should start to come out of the cabbage, this will take about 5 to 10 minutes. 4. Pack the cabbage in to a wide-mouth canning jar. Make sure you add any liquid that was released from the cabbage during step 3. Place the smaller canning jar into a large jar to help submerge the cabbage. Cover the jar with a cloth, securing it to the large jar with an elastic or string. 5. For the first 24 hours, press the small jar down into the cabbage every couple hours, helping it to become submerged in the brine. If after this time, the brine does not rise over the cabbage, mix 1 teaspoon into 1C water, pouring enough to fully submerge the cabbage. 6. Ferment for 4 to 14 days, tasting the sauerkraut every couple days. When it is fermented to taste, remove the small jar, place a lid on to the large jar and store in the refrigerator. 7. Enjoy cold or heat on low heat. You do not want to heat the sauerkraut too much to avoid killing the good bacteria you just fermented! #sauerkraut #homemade #nourishing