Climate Change, Microgreens & Having A Fad-Diet Checklist

Topics Mentioned:

Introduction (00:01 – 2:58)

We’re happy to have Emily back with us after a short maternity leave! Glad so hear that she’s functioning well being a mom of three!

First Segment: Trending Topics (2:59 - 11:08):

How is Global Warming Impacting our Food’s Nutrients?

We hear often about the environmental impacts of global warming effect, but did you know that it could be impacting the nutrients in our food? The ladies discuss a new study recently released that suggests that in a warming world we may have less nutritious food.

So, what will that mean for us? How does this affect our food and nutrition choices?

Microgreens, the Incredible-Hulk of Nutrition!

Microgreens or Sprouts--Aren’t they the same? No! Where sprouts germinate in water, microgreens are grown in soil. Microgreens are a great way to give a nutrition-boost to your smoothie or salads!

So, in summary—what can we to do make sure our bodies are getting the vitamins and minerals that they need in a world of declining nutrition?

1: Invest in a quality multivitamin

Product suggestion: Whole Earth & Sea Multi, mykind by Garden of Life

2: Microgreens

At Goodness Me! we carry a variety of Microgreens, Sprouts and Shoots, in both cut and living formats. Popular varieties include Pea tenders due to their Protein content, Sunflower and micro broccoli. Most of the Microgreens offered are in the form of Salad mixes, with Kind organic providing over 10 blends for our stores to choose from. The most popular of those are the Cosmic salad blends, which pair Microgreens and baby lettuces with edible flower for a wonderful pop of color.
For those looking to grow their own, look for the Mumms line of sprouting seeds,. Most varieties grow from seed to microgreen in 9-14 days, which make amazing additions to Salads, Sandwiches and one of our favourites—tacos!

3: Organic Produce

Article for reference:

https://www.nytimes.com/2018/05/23/climate/rice-global-warming.html

Audience Questions

Audience Questions:

Second Segment: Audience Questions (12:10)

Nora asks, “I’m only 25 years old—why should bone health be something on my radar? Isn’t that something that we as women focus on later in life?

Kathy Carson-Rink says, “Osteoporosis is a pediatric disease with geriatric consequences”. In other words, this is a disease that starts in childhood but we don’t see the results until later in life. So yes! Bone health should be on everyone’s radar. Did you know that growing stronger bones isn’t just about increasing the amount of milk you’re drinking? Janet & Emily give some great suggestions on how to ensure your bones will last you for many years to come.

Sandra asks, “Sandra asks: “What is your take on all the different diets out there? i.e. keto, paleo,

intermittent fasting, vegan, etc. Is one better then another? Does it depend on the person or is their one

best diet for all?”

Emily & Janet touch on some of these new diets and give their thoughts on which one might be best for you and what Janet uses as her “checklist” as she assesses any new diet.

Do you have a question for Janet & Emily? Email us at questions@goodnessme.ca!

Tonight, Janet is making one of her go-to recipes!

Chicken Mulligatawny Soup

Serves 12-16

3 Tbsp butter (red palm oil for dairy free)
4 cloves garlic, chopped
1 Tbsp finely minced ginger
1 cup uncooked red lentils, rinsed
10 cups water or part chicken stock
1 large onion, chopped
3 stalks celery, cut in chunks
1 carrot, cut in chunks
1 large cauliflower, cut in large florets
1 chopped jalapeno pepper, seeds removed
1-2 Tbsp. unrefined coarse salt
2 tsp curry powder
1 strip wakame, crumbled
2 chicken breasts, bone-in, skinless
1 (400 ml) can full-fat coconut milk
Chopped cilantro for garnish

Melt butter and sauté garlic, ginger and onion in a large soup pot.
Add everything except coconut milk and cilantro. Bring to a boil and simmer for approximately 40 minutes. Remove chicken breasts, and let cool slightly.
Meanwhile, puree the mixture until smooth.
Shred the chicken by pulling it apart. Add it back into the soup along with the coconut milk. Taste and adjust seasonings. You will need less salt if you use chicken stock.
Serve and garnish with cilantro, or green onions if you prefer.