Seasonal Affective Disorder, School Safe Trail Mix & Sugar Alternatives

Topics Mentioned:

Introduction
0:04-2:53

Janet is back from vacation! And when she returned she was alarmed to find out that romaine has been recalled. It looks like the source has been located, but it seems consumers are still too spooked to enjoy a caesar salad. Janet and Emily discuss the food waste around the contamination, the buzz surrounding it, and the impact it has on farmers.

First Segment: Trending Topics
2:55 – 20:47

On this week’s episode, Janet and Emily are discussing a very relevant topic which is Seasonal Affective Disorder. Janet and Emily comment that it seems like the colder seasons are hitting harder and taking a bigger toll on individuals this year. They also look at who suffers from seasonal affective disorder, symptoms, and treatments. Janet and Emily also look at cultures who live in the more northern climates deal with their much heavier winters. Winter celebrations, being positive about the weather, eating a more hearty diet, and being active in your community are just some of the ways that the north have a more positive outlook on the colder seasons. We think that we Canadians should give this a try!

Products Mentioned:

Audience Questions

Second Segment: Questions from Listeners
21:42 – 26:32

Question #1

Roxanne asks, “Hey ladies – I’ve been looking to start making my own trail mix for my kid’s lunches, any recipes that you go off of or any suggestions to make a well-balanced trail mix?”

Emily Says:

Great questions! Because a lot of trail mixes are not safe for your kids lunches
Toasted pumpkin seeds, few sunflower seeds, coconut chips, cranberries and Enjoy Life Chocolate Chunks
High protein, good fats, and a little bit of sweetness!

Janet Says:

In commercial trail mixes, the trail mix can be cooked with oils that aren’t good for you
You have the control to add what you like to your own personal trail mix, and have the option to chose healthy fats

Question #2

Christine asks, “Hey Janet and Emily, I love baking but I am trying to cut out white sugar from my baking. Which sugar alternative works best in baking –stevia, honey, maple syrup or erythritol? These are just some of the alternatives I came across – thank you!”

Janet Says:

Use a sweetener that is granulated to replace granulated white sugar – typically a 1:1 ratio
Try with what the recipe calls for, and over time try to reduce that over time

Emily Says:

Lakanto – erythritol and monkfruit, a great 1:1 substitute that is keto and diabetic friendly
If there’s no restrictions to a diet or lifestyle – Sucanat is great!
Do not replace dry ingredients with wet ingredients

What’s For Dinner
26:37– 28:46

Oxtail Soup

This makes a hearty, especially nourishing soup because it is very gelatinous – and that is healing and soothing for the gut as well as supportive for immunity.

1 package naturally-raised oxtail
3 litres filtered water
1/4 cup organic apple cider vinegar
1 cup or more finely cut kale stems
3 carrots, cut in half lengthwise and sliced
1 large onion, diced
2 stalks celery, with leaves, diced
1 1/2 cups cauliflower, cut into small florets
2 cups mushrooms, diced (I used Cremini)
4 cloves garlic, minced
2 Tbsp tamari
2 tsp thyme
Half a bunch of parsley, chopped
1 Tbsp unrefined salt – or more to taste
Dash or two of cayenne – more if you like
Optional: 1/4 cup pot barley (omit for gluten free/ grain free). I made mine without this; adding this will make the soup thicker, and you will need to add more water.

Place the oxtail, water, and vinegar in a large soup pot. Cover and simmer on very low 6 – 12 hours.
Remove the oxtail from the broth, and separate the meat from the bones. Chop it into small pieces, and return it to the pot. Reserve the bones for a second brewing – I put mine in the freezer to simmer along with other bones another day.
Meanwhile, add the kale stems to the broth and simmer for a half hour or more. They need a longer cook time to soften. If you are using barley, add it now.
Add the carrots, onion and celery to the pot, and simmer till partly tender, about 10-15 minutes. Then add the cauliflower, mushrooms, garlic, thyme, and tamari, and simmer till tender, about 20 minutes or more.
Add the parsley, salt, cayenne, and additional water if the soup is too thick. Check and correct seasonings, and enjoy.