You are currently browsing the daily archive for February 27, 2014.

For Sale: Quality built,  4 bedroom, naturally well-lit, custom R2000,  3800 sq. ft. home on 3.5 acres in West Carleton, perfect for the ecologically minded family.  Eco features include geothermal heating and cooling, Finnish wood heater, organic vegetable garden, detached garage, and it earns income through its 10 kW solar electric system (MicroFIT 1).

It features dramatic open spaces.  The living room, dining room, family room and mud room are all spacious, as is the front hall and the finished attic. It has  2 1/2 baths including an ensuite. Kitchen cabinetry is solid oak, as are most of the floors.  $550,000.  If interested, please contact Catherine Kingston,



Golden frog, meditatingThe guided meditations will assist your child to become more aware of who they are, their gifts and interests.

The meditations are simple and sensory focused.

GROUNDING CORD MEDITATION – Helps them let go of any worries

SLEEPY CLOUD MEDITATION – Helps them to fall asleep

HAPPY TREE MEDITATION – Helps them notice their feelings

Instructor – Dorothy Allemang – Reiki Master, Certified Meditation Instructor for Children and Teens, Reflexologist.  Twenty Years  Experience .

Place – 30 Moore Street, Arnprior, Ontario. K7S 1G4

Date – Saturday March 15, 2014

Time – 1:00 p.m. to 3:00 p.m.

Cost – $20.00 per person payable in cash or cheque to the instructor.  Inviting parents to participate in the class for free.

Pre-registration is required by Tuesday, March 11th, 2014.

To register call Dorothy Allemang – 613-623-3520

email –

On Sunday, January 26 a group of volunteers put on a second free dinner and talk at the Carp Memorial Hall to promote local and organic food; support the West Carleton food bank; share ideas for healthy living; and build community.

Nina-Navjit Kaur from Yoga and Tea and husband Kanwal Surai came with their children to enjoy the vegetarian part of the meal.

Nina-Navjit Kaur from Yoga and Tea and husband Kanwal Surai came with their children to enjoy the vegetarian part of the meal.

The menu included two types of chili, one with ground elk, thanks to a donation from the Elk Ranch on Old Carp Rd and Sylvia McGee for making it and a vegetarian one made by Sandy Rawson; fresh veggies including fennel to aid digestion; devilled eggs generously donated by Shawn from Double K Farm on Carp Rd; gluten-free cornbread that was too crunchy and hard on the teeth (sorry folks); gluten-free cookies and sticky pumpkin loaf lovingly made without sugar by volunteer Kate McGlade; simple stewed fruit that was delicious without extra sweetening; various herbal teas with natural sweeteners; and pure water from Nelson Water.

arp holistic health practitioner Jim Dowling donating the food sensitivity test he won during the raffle to Chuck Burnham.

Carp holistic health practitioner Jim Dowling donating the food sensitivity test he won during the raffle to Chuck Burnham.

Guests were treated to new condiments with unfamiliar tastes as well as health benefits such as nutritional yeast for extra B vitamins, coconut oil to boost the metabolism and wild-crafted seaweed to support the thyroid gland.

Chelsey Corrigan N.D. returned as our speaker, focussing on “Warding off Winter Weight Gain”.  Even those people who were experienced on the subject were inspired by the information and the grace with which it was presented.  Of particular interest was the fact that increasing protein intake to 30% from the typical 15% allows one to cut daily calorie intake by 440, enough to lose almost a pound a week without hunger.  Many more tips were shared and summarized on a handout which will be on our webpage when it is ready.

10 year old Charlotte Ross with the centrepiece she won through the raffle.  Centrepiece donated by Denise Burnham from the Hive in Carp.

10 year old Charlotte Ross with the centrepiece she won through the raffle. Centrepiece donated by Denise Burnham from the Hive in Carp.

The children seemed to have a blast, doing art, making us a suggestion box and generally having a good time.  It was lovely to see how helpful they were.

We raffled off a Biotron food sensitivity test from the Carp Ridge Natural Health Clinic worth $125, won by Jim Dowling, who promptly donated his prize to friend Chuck Burnham.  Denise Burnham, who runs the Hive in Carp graciously created a gorgeous flower arrangement with roses in a birch bark container that was raffled off and won by 10 year old Charlotte Ross.  Note: Denise is offering one of her spaces, The Gathering Room, at the Hive for rent by donation for people who would like to offer classes or services by donation.  Check for details over the coming weeks.

Denise Burnham from the Hive in Carp.

Denise Burnham from the Hive in Carp.

After dinner, people enthusiastically stayed to help clean up (thanks especially to Doug, Tanya and Jessica) so that we turned the lights off in less than an hour after we finished dinner.  In all thirty-one people were fed and we raised $305.95 and many boxes of food for the food bank, including six flats of potatoes and onions from Acorn Creek—thank you Andy!

A nice surprise happened when key volunteer Doug McKinlay contacted a woman to buy some china to use instead of paper plates.  When she heard what was being done, she donated the three whole sets!  We appreciate your big heart Mrs Francine Montpetit.

Our next dinner will be Sunday, February 23 from 4:30 to 6pm at the Carp Memorial Hall.  People can RSVP and/or volunteer at 613-839-2224 or  We look forward to seeing you!  Students are welcome to gain community hours by helping before and after the dinner—and get a tasty meal in the process. Finally, we will soon have a webpage to store all the recipes, talk handouts and the food guidelines we use in choosing the dishes.

Healthy Herbs and How to Use Them – Rosemary

Fresh herbs not only add flavour without calories, they may also serve up health benefits as healing foods.  Here are some healing herbs and recipes to add to your dietary rotation.

Rosemary is an herb that may help prevent damage to blood vessels and aid with cardiovascular health. The healing herb may also help with indigestion and memory function and reduce muscle and joint pain when applied topically.

Rosemary’s active ingredient, carnosic acid or carnosol, might also prevent the spread of cancer, a study published in the journal Cancer Treatment Reviews found. A very strongly flavored herb, rosemary goes great with hearty foods, such as meat and potatoes. This is an easily made appetizer from using rosemary and garlic-another healthy food.

Rosemary-Lemon Olives

Makes: 16 servings
Active Time: 10 minutes
Total Time: 10 minutes


  • 4 teaspoons fresh rosemary leaves
  • 5 strips lemon zest
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 1/2 cup lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 2 cups cracked green olives


Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil. Toss with olives and serve with crackers, fruit & cheese.

Before the mass importation and exportation of food a few decades ago, there was no choice but to eat seasonally. That was all that was available.  Today, you can pretty much buy anything you want all year around.  But learn from local farmers: if it’s not available it’s a good indication you’re not meant to be eating it.

Here are a couple of suggestions for healthy food available in the winter.

Dark Leafy Greens
Dark leafy greens, such as kale, chard and collards, thrive in the chill of winter when the rest of the produce section looks pretty grim. A frost can actually enhance the flavour of kale by taking away the bitterness.  These greens are rich in vitamins A, C and K. Collards, mustard greens and escarole are also excellent sources of folate.

Here is a recipe using 2 types of dark greens.

Baked Eggs with Spinach and Chard


  • 1 tbsp olive oil
  • 1 tsp fresh garlic, finely minced
  • 2 cups packed fresh spinach leaves, roughly-chopped into bit-sized pieces
  • 2 cups packed fresh Swiss chard leaves, removed from stem and roughly-chopped into bit-sized pieces
  • 4 large eggs
  • 1-1/2 tbsp milk of choice
  • 1 tbsp Parmesan cheese, finely grated
  • kosher salt and freshly-ground black pepper, to taste


  1. Preheat the oven to 400 degrees. Carefully break the eggs into small bowls so that the yolks stay intact. Set aside.
  2. In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook for a minute or two, until just beginning to brown. Add the spinach and the Swiss chard to the skillet, and cook, stirring occasionally until the greens begin to wilt and cook down but are still bright green, about 2-3 minutes.
  3. Remove the greens from the heat and divide into 2 oven-safe ramekins or small, shallow baking dishes. Top each with two eggs. Drizzle each dish with the cream, then top with a sprinkling of Parmesan and a pinch of salt and pepper.
  4. Bake for 10-15 minutes until the cream begins to bubble and the eggs are cooked to your desired doneness. Serve immediately.

Winter Squash

There are many varieties of winter squash—including butternut, hubbard, acorn,  and spaghetti squash.  All are great choices in the winter. One cup of cooked winter squash has few calories (around 80) but is high in vitamin A (214 percent of the recommended daily value) and vitamin C (33 percent), as well as being a good source of vitamins B6 and K, potassium and folate.

Roasted Butternut Squash and Pear Soup (adapted very slightly from the blog “Flavor The Moment”)

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 8-10 servings

This soup is full of the  flavour of roasted butternut squash and pears , with some maple syrup added to the mix. This is pure comfort food, excellent with a garnish of choice.


  • 3 tablespoons extra virgin olive oil, divided
  • 4-5 cups butternut squash, cut into 1″ cubes (about 1 medium butternut squash)
  • 1 1/2 lbs. Bartlett pears, peeled, cored, and quartered – could substitute apples
  • 1 teaspoon ground cinnamon
  • 1 medium onion, peeled and chopped
  • 4 cups low sodium chicken or vegetable stock
  • 3 tablespoons pure maple syrup
  • salt, to taste
  • Sour cream or Greek yogurt, chopped dried cranberries, and chopped fresh cilantro, for garnish (optional)


Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear (or apples) and cinnamon, tossing gently to coat with the olive oil and cinnamon. Roast for an additional 20 minutes or until the vegetables are softened and caramelized. Remove from the oven.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 8 minutes. Add the broth and stir until combined. Add the roasted squash and pear to the pot.

Puree the soup in a blender in two batches until perfectly smooth. Make sure the insert in the lid has been removed as the liquid will be very hot and the steam will need to escape. Pour the pureed soup into a serving bowl or pot and stir in the maple syrup, and salt to taste. Serve in bowls with garnishes if desired. Enjoy!

It’s Friday afternoon and it’s raining.  Sort of how I feel.

For the last two weeks I’ve been sicker than ever in my life as part of my healing.  The persistent hacking cough and flu weren’t unusual for this time of year, but then an ear infection crept in.  Whoa Nelly!  More pain than labour.  Finally my eardrum broke, bringing some relief and a lot of pus.  And then the pain started all over again.  My mind went somewhere else, underground I think.  No vestige of faith, positive thinking or larger perspective to be found—I was crabby, whiny and negative with no energy for anything.  This is the mental and emotional detox part.

Finally last weekend, our massage therapist Jennifer offered me two Advil pills during the shamanic training we were both doing.  The teacher had told me I was purifying as part of the course and wanted me to stay in the class even though I looked and sounded like death warmed over.  Twenty minutes later, I was a different person, all pain gone, mind clear, VERY HAPPY.  I don’t do pain well, having the pain threshold of a mouse—a baby mouse!  It was like a religious experience—I had no idea drugs would work that quickly and that well.  I’m a convert, grin.  It’s the first time needing/taking pain killers in my adult life (except for medical procedures); even at the dentist I don’t take freezing (for some reason dental work relaxes me—go figure).  I have to admit feeling a little foolish that it was so easy and that I had caused myself (and the poor people around me) so much extra suffering for nothing, but there’s a reason I hung on for so long that I’ll get to in a minute.

The ear infection raged for five days and I finally went to my MD for some antibiotics.  After one week in bed or on the ground wrapped in blankets during the course, taking all kinds of natural remedies and yellow pus still pouring out of my ear, I was up for some modern medicine.  My big incentive was that I have a plane ticket for Germany this coming Thursday to honour the third generation naturopathic practitioner before me who recently passed away, my aunt Annina.

Now I am on two kinds of antibiotics, internal and external, since Tuesday evening, along with probiotics and immune boosters.  Another first in my adult life.  Pus is still draining, pain is still there and I was anxious enough to go in again this morning and get re-checked.  No worries, all is healing well, which is what I needed to hear to be able to relax into this process.  Now I can see myself getting on that plane, reuniting with cousins I haven’t seen in decades and paying tribute to my elder.  She took me into her practice for a few weeks when I was in my twenties.  I got to watch her apply leaches from the local pharmacy to break up blood clots (works in 3 days versus 6 weeks with the blood-thinning medication).  She had a machine that ozonated people’s blood.  And every patient would receive a back massage with essential oil before leaving the office…

It’s now evening.  On a whim I prepared a Thai meal with leftover fish, another first and SO delicious.  Appetite is back and creative energy is flowing through me.  I think the turning point has been reached.  My ear has stopped draining, there is no pain and I’m ready to whomp this cough with some high-powered suppressant as soon as I lie down, which is when it usually acts up (I didn’t need it and slept through for the first time in over two weeks).  The cough is a hanging healing symptom of fear: fear of not being able to take care of Felix; fear of not being able to see my patients; fear of dying.  And all healing symptoms act up at night when the relaxed nervous system (parasympathetic) is predominant.

From a German New Medicine perspective, the issue that led to this left-sided ear infection was a shock of “I can’t believe I heard that” with my daughter.  And this whole process has been a spectacular detoxification: last week I ate the equivalent of one meal over seven days!  Now my body feels light, with appetite and energy coming back.  And all that back and joint pain I’ve been complaining about this past year?   Gone.  Although it remains to be seen if it is still gone after the antibiotics are done, as they actively suppress the healing phase, which is what those pains were.  This is where it’s important to understand the whole process as a healing of much more than an ear infection and why it was worth hanging in without drugs until the midpoint had been reached so I (hopefully) don’t slide back down after all that work.

I hear Felix calling from the bathtub.  Time for his massage and story.  And then blissfully to bed!

Let’s see if the healing sticks.  This is a vulnerable phase and it’s easy to relapse.

I’ll keep you posted in March and let you know how I weathered this trip.

Apologies to my dear patients for all the cancelled appointments.

And happy spring transitions, may they be easier than mine!

profoundly grateful,


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 147 other followers

February 2014
« Jan   Mar »
%d bloggers like this: