By Tannis McLaren, ND This chili is so easy and tastes great, too.  Double the batch to make sure you have plenty of leftovers! 2 tbsp.             Extra virgin olive oil 2 cloves          Garlic, minced 1 medium       Onion, chopped 2                     Carrots, sliced 6                     Mushrooms, sliced 1                     Red bell pepper, chopped 1                     Green pepper, chopped 1 can               Diced tomatoes (28oz/796ml) 3 cups              Black beans or 2 cans (19oz/540ml), drained and rinsed 1                      Jalapeno pepper, minced 1 tbsp.             Chilli powder 1 tsp.               Ground cumin 1 tsp.               Dried oregano 1 tsp.               Salt In a large saucepan, heat oil over medium heat and sauté garlic, onion, carrot, mushrooms and peppers for approximately 5 minutes. Stir in tomatoes, beans and jalapeno peppers. Simmer, uncovered, for approximately 20 minutes. Add chilli, ground cumin, dried oregano and salt and cook for an additional 5 minutes. Serve over a bowl of brown rice or with whole grain bread.

By Tannis McLaren, Naturopathic Doctor and Lifestyle Expert This is a soup that you won’t want to stop eating. If you don’t have sweet potatoes, try butternut squash. 1 Tbsp.            Extra virgin olive oil 1 medium        Onion, chopped 2 Tbsp.            Gingerroot, chopped fine 1 tsp.               Mild or medium curry powder 6 cups              Sweet potatoes, peeled, diced 2                      Apples, peeled, cored and diced 5 cups              Chicken or vegetable stock 1 can               Coconut milk ¼ tsp.              Each salt and pepper l Tbsp.             Lime juice 2 Tbsp.            Fresh cilantro, green onion or parsley, chopped In large saucepan, heat oil over low heat; cook onions and ginger until tender, about 4 minutes. Add curry powder; cook, stirring, for 1 minute. Add sweet potatoes, apples and stock; bring to boil. Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes. In batches, transfer to blender or food processor. Season with salt and pepper. Just before serving, stir in lime juice; garnish with coriander. Makes 5 to 10 servings.

Chicken Stock by Tannis Mclaren ND Why is chicken soup superior to all the things we have, even more relaxing than 'Tylenol'? It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. The inner lining is the beginning or ending of the nervous system. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. Stocks are used almost universally in traditional cuisines but, in our present culture, the use of homemade broths to produce nourishing and flavourful soups and sauces has almost completely disappeared. Properly prepared stocks are extremely nutritious, containing minerals and electrolytes which are easy to assimilate. Vinegar is added during the cooking to help draw out the minerals from the bone into the broth. 1 whole organic chicken or 2 – 3lbs of bony chicken parts 4 litres cold water 2 tbsp. vinegar 1 large onion 2 carrots, peeled and chopped 2 celery, with leaves if possible, chopped Handful fresh parsley Few sprigs fresh thyme (¾ tsp. dried) 1 – 2 Bay leaves 10 Black peppercorns, lightly crushed Place everything in a large pot except the parsley. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 – 24 hours. The longer you cook the stock, the richer and more flavourful it will be. About 10 minutes before finishing the stock, add parsley. Remove chicken with a slotted spoon. If you are using a whole chicken remove chicken meat from the carcass and reserve for other uses. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator [...]

In March, Sharon Booy (Holistic Chef) and Tannis McLaren (Naturopathic Doctor) paired up to teach a series of cooking classes. The classes have been a great success and everyone walked away with a vast amount of nutritional knowledge and amazing culinary tips and tricks. Here is one the recipes that Sharon created. Muesli 1 1/2 cups     Whole oat flakes 1/2 cup          Unsweetened coconut 1/2 cup          Pepitas (raw pumpkin seeds) 1/2 cup          Raw almonds, roughly chopped 3/4 cup          Dates, chopped (approximately 7 large medjool dates) 2 tbsp.            Flax seeds 2 tbsp.            Chia seeds In a large bowl, add all of the ingredients and mix well. Store in the fridge in an airtight container or jar. To serve, place 1/2 cup of muesli in a bowl and pour milk (almond, rice, or soy), yogurt or apple juice over it. Chop a banana or grate an apple into the muesli. Enjoy immediately, or let sit for 30 minutes or more if desired.