it is a very exciting time to be alive
we have the technological innovations
and the knowledge to be the healthiest
meat ever been we’ve made leaps and
bounds in the science of nutrition we
know how the body works on a cellular
level yet cancer diabetes and heart
disease affects so many North Americans
today with all this information in front
of us we don’t seem to be following this
path why well there’s a lot of
conflicting information about nutrition
and we are confused we follow the trends
and hope to achieve some sort of
improvement and while many health
supplements out there do work to enhance
and help combat nutritional deficiencies
they shouldn’t be relied upon long term
as the answer for our nutritional needs
the truth is no one food or supplement
is going to promise perfect health
it’s the nutrition gained from a variety
of raw nuts and seeds fruits and
vegetables that will add the quality to
our years this is the foundation for
optimal health and you see this what I’m
going to share with you is nothing new
the path to optimal health is right in
front of us and we can start to realize
these true health potential by following
some very simple ancient practices I’m
here to share with you the power of
plants and three ancient Whole Foods to
optimize our health and bring about a
multitude of nutrition to our diets just
by adding them to what we eat every day
so let’s think about this imagine a
world where all the health secrets of
all the ancient sages can be accessed
this is our world we have this knowledge
it’s just forgotten if we look at food
culture across the planet long before
the hundred mile diet existed people ate
with what was within their means
they ate local fresh in season they
preserve their food naturally and many
cultures ate little if any animal
products for example the Choctaw First
Nations of Oklahoma and misses
p-8a plant-based diet and got most of
their calories from fruits and
vegetables and as far back as ancient
Egypt
scientific studies have shown that by
analyzing carbon atoms in mummies the
ancient Egyptians were primarily
vegetarians and then even in recent
history the Vulcan bomba from Ecuador
these are known to be long Jewess
peoples and they eat primarily a
plant-based diet that’s raw and even
today modern communities are living with
these values there are those in Ameren
Israel and sadhana forest India eat 100%
plant-based they grow most of their own
food as well they built an intuitive
diet based upon their surroundings
they’re fueling themselves with real
food now this is their foundation so
let’s think about this here I’m gonna be
showing you something so simple you’re
probably wondering what this is well
I’ll tell you in a minute but I want to
share with you something so profound as
a little girl I have always believed in
the power of plants
I believe in listening to our gut you
know how does food make our bodies feel
after we eat
does our diet give us energy or drain us
does it make us feel light yet satisfied
or have horrible digestive discomfort
this listening is wisdom practice daily
as a little girl I gravitated towards
all things natural the bugs the trees
the plants and definitely the garden
I remember digging deep for the carrots
that we planted as a seeds and seeing
the origins of food and really
appreciating the time and the energy it
took to grow one carrot I loved school
and the science experiments where we
would plant seeds little cups and with
the help of Sun light love water
these seeds would grow into baby sprouts
their roots expanding throughout the
cups in which we planted them
I’ve always believed in the power of
plants you know this was something that
I saw from a little girl and that
curiosity never rubbed off many years
later I went to Puerto Rico and studied
the raw plant-based healing diet of a
plant-based diet it was here that I was
reintroduce to sprouts but not in the
context of a science experiment it was
here that I learned to take a seed and
turn it into a nutritional powerhouse
sprouts are a complete protein and
they’re also very rich and have a vast
array of vitamins minerals and
phytochemicals that help our body
function on a cellular level I mean if
you think about a sprout what is it it’s
a little baby plant which has the power
and the nutrients the same nutrients as
the adult version of itself when you eat
sprouts you eat a hundred at a time so
that means you’re eating the combined
nutritional advantage of hundreds of
baby plants that’s powerful India
Pakistan South America Asia the mung
bean sprout as an example is a vital
source of protein these cultures
intuitively somehow know that there is a
greater value in sprouting the legume
versus cooking it to eat the best thing
about sprouts you can grow them at home
so not only that you grow them at home
but you can find them readily available
in grocery stores and in health part
markets as well but you want sure to
pick white roots no yellowing because
this might mean that they’ve gone too
far and could start to grow harmful
bacteria how do you grow sprouts at home
it’s very simple you take the seed or
the nut and you put it in water you soak
it
how long you soak it depends on the size
of the seed the bigger the seed the
longer you soak it and after you’ll have
it soaking in this unhealthy water
because the enzyme inhibitors that are
protecting us
are released into the water so you want
to make sure that you discard that water
because that will make it difficult for
your body to digest so it’s discarded
and you’re gonna rinse it the following
days that come you will have the
growing’s of broccoli radish alfalfa
sprouts mung bean lentil clover sprouts
the list goes on not only do you get a
huge variety but sprouting yields up to
24 times more its original seed volume
so you get more at the same price
I believe no super salad is complete
without sprouts and sprouts are the
first whole food that I believe can
optimize your health
the second is seaweed and algae when I
was a little girl who went to Kelowna on
vacation the Okanagan to visit my uncle
and even though there was no sea in
sight my uncle ate seaweed
I remember saying then that seaweed was
one of the weirdest things I could have
ever imagined eating it was the stuff
that would tickle the bottom of our feet
in the lake when we swam not food but of
course I was curious and I tried it and
I loved it
and little did I know then that seaweed
was an ancient whole food eaten by
coastal communities all over the world
eventually I found myself in South Korea
where I lived and taught for four years
I was so ecstatic because I got to rock
climb go camping all the time and
perused these vast amazing local street
markets I was so impressed at the
variety of seaweed used regularly in
Korean cuisine and seaweed and algae has
been used for centuries eaten all over
and especially has strong roots in Asian
countries like Japan Korea Indonesia
Taiwan and China and as a food seaweed
is one of the most nutrient-dense foods
on the planet in fact early Chinese
script writings from about 3600 BC were
the first to document the use of seaweed
as food so you’ve heard of omega-3
the acids right essential fatty acids EF
phase well many people eat fish and fish
oils to get these essential fatty acids
ever wonder where the fish get theirs
from seaweed analogy see the issue of
eating fish to get your own magazines
they’re higher up on the food chain the
bigger the fish the more toxins they’ve
accumulated over their lifetime and
heavy metals as well so when you eat
those fish
you also eat these toxins I say skip the
middleman go straight to the source
seaweeds and ala days are rich in
omega-3 fatty acids now you can eat so
many kinds so the dark green salty stuff
that wrapped sushi is called nori and
then there’s kelp with its jelly-like
texture you can find it in noodle form
or maybe you’ve heard of doles it’s
getting popular great lately because of
its similarity to bacon it’s very smoky
but has nothing to do with the animal
industry and then there’s algae’s the
freshwater algae like chlorella and AFA
blue-green algae and the saltwater algae
is like spirulina and marine
phytoplankton which is actually my
favorite all of these can be harvested
in their natural ecosystems without
being harmed and therefore their
sustainable seaweed and al J’s are
absolutely incredible
not only that it’s very very interesting
because in the early 1950s chlorella was
actually seen as a solution to the
hunger crisis because of its easily
digestible protein but unfortunately it
never fulfilled its destiny chlorella
is an incredible plant it’s a
single-celled organism that can control
itself in 24 hours it’s the fastest food
growing fastest growing food crop known
to man so if it has the ability to do
this think of what it can do for you how
to eat them you can put them on
everything you eat so doles goes on your
salad
kelp noodles in soup you can use nori to
wrap pates with sprouts in them roll
them up so delicious I love to put
marine phytoplankton drops in water with
lemon essential oil it’s so delicious
and gives me a boost of energy in fact I
had some right before I came on stage so
this is an amazing plant that you can
incorporate into your diet to get such a
variety so they’re also high in iodine
now iodine deficiency is quite common in
North American diet and in the early
1900s iodine deficiency was so common in
fact that it gave rise to the
fortification of table salt right
iodized table salt well unfortunately
the iodine present in table salt is
toxic and it has toxic amounts of
potassium iodide aluminium derivatives
and bleach but without a natural source
of iodine we run the risk of thyroid
issues and potential iodine deficiency
so the most sane way to get your iodine
would be to eat seaweed Korea introduced
me to so many things seaweeds allergies
and kimchi kimchi is a fermented
delicacy that is on every Koreans dinner
table here we see a group of women
lovingly preparing a huge vat of kimchi
which is very popular to do a cultural
tradition around the autumn months this
naturally brings me to the third ancient
hole food which I believe can optimize
health sauerkraut and other yes
sauerkraut and other fermented
unpasteurized raw foods like miso
pickles and kimchi fermentation has a
vast history that dates back 12,000
years with reported use in India Spain
South Africa and Asia now this is very
interesting sauerkraut was aboard
Captain Cook’s ship as he explored the
West with barrels upon barrels he
his crew evaded scurvy due to the
sauerkraut’s high vitamin C content so
one could logically infer that while
other sailors perished at sea the
uncharted waters of the Pacific were
mapped by sauerkraut that’s true and the
best and most amazing health benefit of
sauerkraut and other fermented foods is
their probiotic content probiotics are
gaining recognition because of their
essential health building immune
boosting bacteria now you see our guts
have pounds and pounds of bacteria both
good and bad and when we get sick it’s
because the bad bacteria has taken over
its the helpful probiotics that keep our
immune system in check and in fact about
90 percent of our immune system depends
on the health of the gut so by eating
foods that are fermented naturally we
repopulate the gut with the good stuff
and stay healthy it’s so easy to make
sauerkraut I’m gonna show you just how
simple all right here I have some
cabbage that’s it and I’ve pre salted it
to sort of speed up the process so you
have cabbage in a bowl you add some salt
let’s pretend okay now how much salt
just depends you’ll have to take a look
and what you do is just squeeze it
that’s all we do sauerkraut to make
sauerkraut and once you squeeze it the
salt is going to get into the sauerkraut
and pull out the natural juices and
actually create a brine that’s just from
the salt okay so once you have that you
can add some different spices chili
caraway seeds you put it in a receptacle
put it in a jar so I’ve brought this
crock as well as an example but you can
do it with a mason jar okay you want to
get that in there and then you want to
press it down so really press it down
this is a very important process
because this gets out the air and it
brings the brine solution to the top so
that’s really important okay
so as you can see if I press really
tight you can kind of see that brine
solution start to gather in the top okay
and then all you have to do is weigh it
down so I take a wide mouth mason jar
smaller mason jar put it on top cover it
and you just leave it on your counter
after about two weeks the pH will have
dropped lactobacillus acidophilus takes
over and you’ve got this probiotic rich
amazing multivitamin at your fingertips
to use the old saying knowledge is power
well knowledge demands action to be
useful I believe and I know that we all
demand there is a dire need for
nutrition education taking care of
ourselves shouldn’t have to be
complicated and pricey let’s make it
easy let’s make it fun seaweed
sauerkraut and sprouts three simple yet
nourishing foods that will add so much
nutrition to our diet and we can
integrate these effortlessly into what
we eat already let us listen to how
these foods make our bodies feel and
when we do this we are practicing what
has been known for ages we are renewing
our ancestors in the wisdom within
ourselves building an intuitive diet
based upon our surroundings based upon
plant-based whole organically grown
foods builds the foundation for optimal
health thank you
[Applause]
you
we have the technological innovations
and the knowledge to be the healthiest
meat ever been we’ve made leaps and
bounds in the science of nutrition we
know how the body works on a cellular
level yet cancer diabetes and heart
disease affects so many North Americans
today with all this information in front
of us we don’t seem to be following this
path why well there’s a lot of
conflicting information about nutrition
and we are confused we follow the trends
and hope to achieve some sort of
improvement and while many health
supplements out there do work to enhance
and help combat nutritional deficiencies
they shouldn’t be relied upon long term
as the answer for our nutritional needs
the truth is no one food or supplement
is going to promise perfect health
it’s the nutrition gained from a variety
of raw nuts and seeds fruits and
vegetables that will add the quality to
our years this is the foundation for
optimal health and you see this what I’m
going to share with you is nothing new
the path to optimal health is right in
front of us and we can start to realize
these true health potential by following
some very simple ancient practices I’m
here to share with you the power of
plants and three ancient Whole Foods to
optimize our health and bring about a
multitude of nutrition to our diets just
by adding them to what we eat every day
so let’s think about this imagine a
world where all the health secrets of
all the ancient sages can be accessed
this is our world we have this knowledge
it’s just forgotten if we look at food
culture across the planet long before
the hundred mile diet existed people ate
with what was within their means
they ate local fresh in season they
preserve their food naturally and many
cultures ate little if any animal
products for example the Choctaw First
Nations of Oklahoma and misses
p-8a plant-based diet and got most of
their calories from fruits and
vegetables and as far back as ancient
Egypt
scientific studies have shown that by
analyzing carbon atoms in mummies the
ancient Egyptians were primarily
vegetarians and then even in recent
history the Vulcan bomba from Ecuador
these are known to be long Jewess
peoples and they eat primarily a
plant-based diet that’s raw and even
today modern communities are living with
these values there are those in Ameren
Israel and sadhana forest India eat 100%
plant-based they grow most of their own
food as well they built an intuitive
diet based upon their surroundings
they’re fueling themselves with real
food now this is their foundation so
let’s think about this here I’m gonna be
showing you something so simple you’re
probably wondering what this is well
I’ll tell you in a minute but I want to
share with you something so profound as
a little girl I have always believed in
the power of plants
I believe in listening to our gut you
know how does food make our bodies feel
after we eat
does our diet give us energy or drain us
does it make us feel light yet satisfied
or have horrible digestive discomfort
this listening is wisdom practice daily
as a little girl I gravitated towards
all things natural the bugs the trees
the plants and definitely the garden
I remember digging deep for the carrots
that we planted as a seeds and seeing
the origins of food and really
appreciating the time and the energy it
took to grow one carrot I loved school
and the science experiments where we
would plant seeds little cups and with
the help of Sun light love water
these seeds would grow into baby sprouts
their roots expanding throughout the
cups in which we planted them
I’ve always believed in the power of
plants you know this was something that
I saw from a little girl and that
curiosity never rubbed off many years
later I went to Puerto Rico and studied
the raw plant-based healing diet of a
plant-based diet it was here that I was
reintroduce to sprouts but not in the
context of a science experiment it was
here that I learned to take a seed and
turn it into a nutritional powerhouse
sprouts are a complete protein and
they’re also very rich and have a vast
array of vitamins minerals and
phytochemicals that help our body
function on a cellular level I mean if
you think about a sprout what is it it’s
a little baby plant which has the power
and the nutrients the same nutrients as
the adult version of itself when you eat
sprouts you eat a hundred at a time so
that means you’re eating the combined
nutritional advantage of hundreds of
baby plants that’s powerful India
Pakistan South America Asia the mung
bean sprout as an example is a vital
source of protein these cultures
intuitively somehow know that there is a
greater value in sprouting the legume
versus cooking it to eat the best thing
about sprouts you can grow them at home
so not only that you grow them at home
but you can find them readily available
in grocery stores and in health part
markets as well but you want sure to
pick white roots no yellowing because
this might mean that they’ve gone too
far and could start to grow harmful
bacteria how do you grow sprouts at home
it’s very simple you take the seed or
the nut and you put it in water you soak
it
how long you soak it depends on the size
of the seed the bigger the seed the
longer you soak it and after you’ll have
it soaking in this unhealthy water
because the enzyme inhibitors that are
protecting us
are released into the water so you want
to make sure that you discard that water
because that will make it difficult for
your body to digest so it’s discarded
and you’re gonna rinse it the following
days that come you will have the
growing’s of broccoli radish alfalfa
sprouts mung bean lentil clover sprouts
the list goes on not only do you get a
huge variety but sprouting yields up to
24 times more its original seed volume
so you get more at the same price
I believe no super salad is complete
without sprouts and sprouts are the
first whole food that I believe can
optimize your health
the second is seaweed and algae when I
was a little girl who went to Kelowna on
vacation the Okanagan to visit my uncle
and even though there was no sea in
sight my uncle ate seaweed
I remember saying then that seaweed was
one of the weirdest things I could have
ever imagined eating it was the stuff
that would tickle the bottom of our feet
in the lake when we swam not food but of
course I was curious and I tried it and
I loved it
and little did I know then that seaweed
was an ancient whole food eaten by
coastal communities all over the world
eventually I found myself in South Korea
where I lived and taught for four years
I was so ecstatic because I got to rock
climb go camping all the time and
perused these vast amazing local street
markets I was so impressed at the
variety of seaweed used regularly in
Korean cuisine and seaweed and algae has
been used for centuries eaten all over
and especially has strong roots in Asian
countries like Japan Korea Indonesia
Taiwan and China and as a food seaweed
is one of the most nutrient-dense foods
on the planet in fact early Chinese
script writings from about 3600 BC were
the first to document the use of seaweed
as food so you’ve heard of omega-3
the acids right essential fatty acids EF
phase well many people eat fish and fish
oils to get these essential fatty acids
ever wonder where the fish get theirs
from seaweed analogy see the issue of
eating fish to get your own magazines
they’re higher up on the food chain the
bigger the fish the more toxins they’ve
accumulated over their lifetime and
heavy metals as well so when you eat
those fish
you also eat these toxins I say skip the
middleman go straight to the source
seaweeds and ala days are rich in
omega-3 fatty acids now you can eat so
many kinds so the dark green salty stuff
that wrapped sushi is called nori and
then there’s kelp with its jelly-like
texture you can find it in noodle form
or maybe you’ve heard of doles it’s
getting popular great lately because of
its similarity to bacon it’s very smoky
but has nothing to do with the animal
industry and then there’s algae’s the
freshwater algae like chlorella and AFA
blue-green algae and the saltwater algae
is like spirulina and marine
phytoplankton which is actually my
favorite all of these can be harvested
in their natural ecosystems without
being harmed and therefore their
sustainable seaweed and al J’s are
absolutely incredible
not only that it’s very very interesting
because in the early 1950s chlorella was
actually seen as a solution to the
hunger crisis because of its easily
digestible protein but unfortunately it
never fulfilled its destiny chlorella
is an incredible plant it’s a
single-celled organism that can control
itself in 24 hours it’s the fastest food
growing fastest growing food crop known
to man so if it has the ability to do
this think of what it can do for you how
to eat them you can put them on
everything you eat so doles goes on your
salad
kelp noodles in soup you can use nori to
wrap pates with sprouts in them roll
them up so delicious I love to put
marine phytoplankton drops in water with
lemon essential oil it’s so delicious
and gives me a boost of energy in fact I
had some right before I came on stage so
this is an amazing plant that you can
incorporate into your diet to get such a
variety so they’re also high in iodine
now iodine deficiency is quite common in
North American diet and in the early
1900s iodine deficiency was so common in
fact that it gave rise to the
fortification of table salt right
iodized table salt well unfortunately
the iodine present in table salt is
toxic and it has toxic amounts of
potassium iodide aluminium derivatives
and bleach but without a natural source
of iodine we run the risk of thyroid
issues and potential iodine deficiency
so the most sane way to get your iodine
would be to eat seaweed Korea introduced
me to so many things seaweeds allergies
and kimchi kimchi is a fermented
delicacy that is on every Koreans dinner
table here we see a group of women
lovingly preparing a huge vat of kimchi
which is very popular to do a cultural
tradition around the autumn months this
naturally brings me to the third ancient
hole food which I believe can optimize
health sauerkraut and other yes
sauerkraut and other fermented
unpasteurized raw foods like miso
pickles and kimchi fermentation has a
vast history that dates back 12,000
years with reported use in India Spain
South Africa and Asia now this is very
interesting sauerkraut was aboard
Captain Cook’s ship as he explored the
West with barrels upon barrels he
his crew evaded scurvy due to the
sauerkraut’s high vitamin C content so
one could logically infer that while
other sailors perished at sea the
uncharted waters of the Pacific were
mapped by sauerkraut that’s true and the
best and most amazing health benefit of
sauerkraut and other fermented foods is
their probiotic content probiotics are
gaining recognition because of their
essential health building immune
boosting bacteria now you see our guts
have pounds and pounds of bacteria both
good and bad and when we get sick it’s
because the bad bacteria has taken over
its the helpful probiotics that keep our
immune system in check and in fact about
90 percent of our immune system depends
on the health of the gut so by eating
foods that are fermented naturally we
repopulate the gut with the good stuff
and stay healthy it’s so easy to make
sauerkraut I’m gonna show you just how
simple all right here I have some
cabbage that’s it and I’ve pre salted it
to sort of speed up the process so you
have cabbage in a bowl you add some salt
let’s pretend okay now how much salt
just depends you’ll have to take a look
and what you do is just squeeze it
that’s all we do sauerkraut to make
sauerkraut and once you squeeze it the
salt is going to get into the sauerkraut
and pull out the natural juices and
actually create a brine that’s just from
the salt okay so once you have that you
can add some different spices chili
caraway seeds you put it in a receptacle
put it in a jar so I’ve brought this
crock as well as an example but you can
do it with a mason jar okay you want to
get that in there and then you want to
press it down so really press it down
this is a very important process
because this gets out the air and it
brings the brine solution to the top so
that’s really important okay
so as you can see if I press really
tight you can kind of see that brine
solution start to gather in the top okay
and then all you have to do is weigh it
down so I take a wide mouth mason jar
smaller mason jar put it on top cover it
and you just leave it on your counter
after about two weeks the pH will have
dropped lactobacillus acidophilus takes
over and you’ve got this probiotic rich
amazing multivitamin at your fingertips
to use the old saying knowledge is power
well knowledge demands action to be
useful I believe and I know that we all
demand there is a dire need for
nutrition education taking care of
ourselves shouldn’t have to be
complicated and pricey let’s make it
easy let’s make it fun seaweed
sauerkraut and sprouts three simple yet
nourishing foods that will add so much
nutrition to our diet and we can
integrate these effortlessly into what
we eat already let us listen to how
these foods make our bodies feel and
when we do this we are practicing what
has been known for ages we are renewing
our ancestors in the wisdom within
ourselves building an intuitive diet
based upon our surroundings based upon
plant-based whole organically grown
foods builds the foundation for optimal
health thank you
[Applause]
you
Please follow and like us: