Nutrition: Celebrate Nettle Season by Discovering Nettle’s Many Great Uses

For gardeners, farmers and especially unwary children, nettles are sometimes a nuisance. Although they sting and are invasive, nettles are valuable plants in the garden: they attract butterflies and caterpillars feed on them greedily. Nettles (Urtica dioica) grow around the world, especially in rich and moist soils. The genus name comes from the Latin "uro" … Continue reading Nutrition: Celebrate Nettle Season by Discovering Nettle’s Many Great Uses

Nutrition: Garlic Scapes and the joy of eating in the spring time

Spring is here! After the inward time of winter, spring awakens our senses, brings new shoots and new growth and vibrant colours all around us. Naturally we want to spend more time outdoors in order to absorb the fresh air and welcome the return of vegetation all around us. In Chinese medicine, spring is the … Continue reading Nutrition: Garlic Scapes and the joy of eating in the spring time

Nutrition: The Thermal Property of Foods Explained by Genevieve Blanchet

Geneviève Blanchet, a Registered Holistic Nutritionist, and recent arrival in Pemberton, is a regular contributor to our site. She blends Asian tradition and modern western nutritional science with the wisdom of healing herbs. She is passionate about eating fresh, seasonal and nutrient-rich food and would like to share what she’s learned with you. www.lepetitchou.ca. Post by Geneviève … Continue reading Nutrition: The Thermal Property of Foods Explained by Genevieve Blanchet

Discover Collard! A new recipe from a new contributor, nutrionist Geneviève Blanchet

Tired of turkey? Feeling a post-Christmas energy lull? Collard greens might be the solution! The Wellness Almanac is excited to welcome, Geneviève Blanchet, a Registered Holistic Nutritionist, and recent arrival in Pemberton, as a regular contributor to our site. She blends Asian tradition and modern western nutritional science with the wisdom of healing herbs. She is … Continue reading Discover Collard! A new recipe from a new contributor, nutrionist Geneviève Blanchet