by Jody Power
I would like to share with you one of my favorite blogs, well, obviously besides the Raw Mom and Raw Diva’s sites, it’s called Making Love in the Kitchen. It is a blog by Meghan Telpner, who is a certified nutritionist and holistic lifestyle consultant. Her blog is very informative, but don’t worry it is definitely not dry – I’m hoping you already figured this out based on the blog name. Whatever subject Meghan decides to tackle she does it in a fun, entertaining and sometimes quirky manner, which will keep you coming back for more!
For you transitioning mom’s and dad’s out there she also has a wealth of great recipes which are focused on whole food goodness which you’ll want to check out and add to your recipe arsenal to slowly wean your kids off that processed food. For you raw mom’s and dad’s you’ll still find a wealth of information and some raw recipes.
Just so you can get to know Meghan a little bit better below is the interview she agreed to do for us.
JP: What lead you to become a certified nutritionist and holistic lifestyle consultant?
MT: Like many people in this field, I had encountered a personal health challenge that was not being resolved by conventional medicine. After university, I went to travel in Africa where I became quite ill. I came back from that trip, began a career in advertising, all the while suffering terribly from digestive dis-ease. Going from doctor to doctor, I was desperate to find a solution. Three and a half-years and 19 doctors later, I was diagnosed with Crohn’s disease. Rather than taking the conventional approach (surgery and medication) I chose a completely holistic approach that included acupuncture, yoga, meditation, herbs and natural, clean, whole foods. In a relatively short time, I was essentially healed of the symptoms that had plagued me for all those years and so inspired that I decided to go back to school to study nutrition. Three years later, I remain 100% symptom-free from an ‘incurable’ disease, and now work to inspire others that they too can take control of their health and empower them to heal through easy, simple and health supportive eating and living.
JP: When you were trying to heal yourself what made you decide to go the holistic route?
MT: The doctors hadn’t done much for me by that point, aside from make me feel fairly foolish for being so persistent. My mother has always been a big proponent of taking responsibility for our own health, so I suppose that was ingrained in me. The only options the doctor gave me were medicines that would likely have to take the rest of my life with the possibility of having a section of my intestines removed. The acupuncturist I met said that he could help me put the disease in remission. Of all the ‘experts’ I sought, he was the only person who gave me confidence that this was not a life sentence. The decision, at that point, was pretty easy.
JP: How do you ensure you maintain a balanced lifestyle when things get hectic?
MT: This is an increasing challenge as I get busier, but I also know that health must come first. I never compromise my diet. That is my main sticking point. I would hate to do something that would bring the disease back into my life, that is always somewhere at the back of my mind, so I am pretty good about checking in with how I feel physically. I am a workaholic. I love what I do with such passion that I often have a hard time taking a step back from it and stop taking care of everyone else, all my clients and students, and focus on my own health. I have now learned that if I am really going to keep things balanced, I need to schedule that time in. I do go for regular early morning bike rides by the water or long walks in the park, often before the sun is even up, I go to yoga a couple times a week, and will book weeks off here and there that are not to be used for work, just for fun. I have maintained my twice-daily meditation practice which is vital to me. This biggest lesson in maintaining balance has been learning to say no to things.
JP: What is the one biggest mistake you see people making in their diets?
MT: People worry about it all way too much. The stress we put on ourselves over what to eat, getting the right proportions or calories, getting enough protein or eating too much carbs. Trying to eat all raw, or all vegan, or all macrobiotic or whatever the chosen diet may be, is just incredibly stressful. This stress and worry around food is a greater challenge to our good health than what we are actually eating. I educate people on how to avoid foods that have had to pass through a processing factory or chemistry lab, to avoid foods that come in boxes with health claims. I try and inspire people to simply eat good, whole, natural, unprocessed foods as much as possible. If we stick to a whole foods and predominantly plant-based diet, the counting and balancing is removed and the joy comes back in to the dining experience. We can reclaim a connection to our food as our fuel, the people who grew it and the goodness it provides in our lives. There is just no need to bring any feelings of guilt into the kitchen and trying to achieve any kind of dietary perfection or fit into a specific dietary category, following all the rules to a tee, does just that.
JP: What is your favorite kitchen gadget(s)?
MT: I wish I could be original for this, but is there anyone who owns a VitaMix and doesn’t love it to bits? I use a magic bullet regularly to grind up nuts and seeds. A sharp knife and a bamboo cutting board are my essentials. I think a grain grinder will be my next kitchen gadget acquisition.
JP: Do you believe in incorporating superfoods in your diet? If so which superfoods are your favorite and why?
MT: I sure do! I love superfoods and was even more inspired after spending a weekend with David Wolfe. I don’t eat all raw through the winter, far too cold in Toronto for that. So I like to think up creative ways to enjoy raw superfoods in some cooked meals. The staples in my pantry are whole cacao beans, goji berries, golden berries and coconut oil. I have recently fallen head over heals for maca which I’ll add to smoothies or mix in to oatmeal and sprinkle on to salads. Spirulina is my fave source of easy protein and again- a great one to add to smoothies, and to boost up juices. Chaga mushroom is the newest addition to my superfood collection which is an amazing booster for the immune system and grows on trees up near my cottage. Other superfoods I keep on hand include hemp seeds, golden berries, and always have sprouts sprouting. I suppose, now that I think about, I am a bit of a superfood junkie. As David Wolfe says, why wouldn’t I want to eat the best food ever? I do!
JP: I know you don’t have kids but do you have any tips on how incorporate healthy foods into a child’s diet.
MT: Hide them! That would be the easy way, mix some hemp seeds into their cereal, sprinkle some ground flax on their salads, or in sandwiches, mix some spirulina into their drinks. That’s the easy way. It would be ideal to start kids off on a healthy eating life, but if they are older and you are transitioning, transition them with you, though at a bit of a slower pace. Junk food should be removed from the home and never ever ever used as a reward for anything. Rewarding good behaviour with sweets is a nasty habit to form. The other suggestions are the basics, sit down and eat with them, they’ll eat what we eat, bring them in to the kitchen to help prepare and educate them on the food. Carrots make our eyes shine bright and powerful, almonds help our bones grow strong, kale builds muscles… Educate them on the positives of the healthy food without bringing stress, calories or any of that nonsense into it.
JP: Can you share with us one of your favorite recipes that is also kid friendly?
MT: Sprouted Nori Rolls are a great hands on recipe to get the kids in on the action. Have them grow the sprouts themselves. It’s a great little project for them to learn about the growing of food with the task of rinsing the sprouts each day as they grow. The rolls with the sprouts are great as mom or dad can slice up a variety of vegetables, the kids can choose from and use the sprouts they grew themselves. This gives them a sense of ownership and individuality over their creation. And it’s healthy!
Nori Rolls with Ginger Sunflower Pate
Ginger Sunflower Pate
- 1 cup sunflower seeds, soaked overnight
- 1 clove garlic
- 1 tbs lemon juice
- 1 inch fresh ginger, grated
- Salt or tamari, to taste
Blend until smooth in food processor.
Topping Options
- Sprouts (any kind will do)
- avocado
- carrots, sliced long
- cucumber, sliced long
- cabbage, shredded
- cilantro
- bell pepper, sliced long
- pickled ginger, chopped
- Tamari for dipping (optional)
Rolling Nori
Place Nori down on the bamboo mat. Typically, the shinier side is put face down.
Layer filling in neat row, leaving about half an inch of space at the edge of the nori closest to you.
Rub a bit of warm water on the edge farthest from you. This will help the two sides of nori stick together
Holding the closest edge of the bamboo mat, roll the away from you.
Tighten the roll as you go, the same way you would a rug to minimize excess space. Be careful not to make it too tight, however, or fillings may start to fall out.
Once tightened, you should be able to unwrap the bamboo without the roll coming apart.
Cover your roll with the bamboo mat and press your hands over it to further pack the roll.
Move your full roll to a cutting board. Slice it first down the middle with a very sharp or serrated knife. From there you can cut it into sixths or eighths, whichever you prefer.
JP: Anything else you want to share with our readers?
MT: We have enough in our lives to worry about, so why not bring some fun into something we have to do everyday, at least three times a day. The kitchen should be a room of joy, warmth and community. What goes on in that room is the shared responsibility of every member of the family and it is a great way to incorporate more time together. Better in the kitchen than in front of the TV. If we can establish healthy eating and a healthy attitude towards food in our children when they’re young, though they may not fully appreciate it at the time, we are building a solid foundation and understanding that will be with them through life.