Not too long ago, lets say 2 years, foods had to be exotic to be rated super and hot. Us Westeners were living a rich and abundant lifestyle. We were crossing borders like nothing else and had the tendency to appreciate things that came from afar way more than what was near. 

Then something shifted. Word about an economic crisis caused everyone to reevaluate and make more conscious decisions. And since food is matter we can’t live without and purchase daily, it is the perfect reflection of what’s actual and present in our personal lives as well as our communities.

We went from viewing exotic sounding and tasting acai and goji berries as the best food ever to valueing ‘poor mans foods’ such as kale and brussels sprouts.

Last summer while in L.A, the city known for its health freakishness, smoothies containing kale were the hottest thing around and classified as pure superfood. In The Netherlands chefs have started to choose (local) vegetables (instead of luxury items such as foie gras, crab and caviar) as THE centerpiece on the plate. Brussels sprouts, still on the stalk, are used to make beautiful yet natural and rustic looking dishes. Consumers are choosing seasonal vegetables to cut down on costs of living. The typical Dutch dish of mashed potatoes and raw andive has been dusted off and re-embraced.

What this currents climate teaches us is that the grass is never greener on the other side. Local and actual is the way to go. When we eat local and what’s available now, we are graced with health. Our bodies get healthy through the abundance of nutrients in the seasonal foods. Our communities get healthy from the support of local businesses and endeavors. When we focus on local we actually interact with our neigbours and feel more connected.

‘Poor mans foods’ such as kale, andive, brussels sprouts and chicory are the true new superfoods. They bring multileveled richness.

–

Feel like cooking yourself? Start by checking out Alicia Silverstones easy and healthy Kale Chips recipe on The Kind Life.

Pick your own vegetables locally by visiting ‘pluk de stad’.

Or learn from master picker Edwin Florès who takes you from the park straight into the kitchen.

There are so many lovely tasting and health supporting foods, it’s difficult to choose only 5. But i have chosen and will share why these foods are the health havens they are said to be! Enjoy!

xoxox Kyra

1. Coconut water, coconut oil, coconut milk, coconut all

A coconut is packed with electrolytes. Electrolytes? Yes! Remember those satchets the doctor prescribes when you’re suffering from diarrhea? The reason behind this being the loss of a lot of fluids and all important mineral upon experiencing these bowel problems. Electrolytes (such as potassium, calcium and magnesium) are used by the body to make sure electrical impulses are carried. The nerves, heart and muscles depend on it. When we lose fluids, though sweating, vomitting or experiencing diarrhea, we lose minerals (electrolytes). If we don’t replenish we might end up suffering from dehydration and eventually seizures. Many sportsdrink contain electrolytes but… also a lot of coloring agents and sugars! Coconut water is a way better option and not just for people who are sick or do a lot of sports. We too lose fluids, almost 2 liters per day, by simple living. And many of us don’t ingest enough minerals through the foods we eat. A little extra something something is not jus tan added bonus, it is essential.

Coconut(water) is isotone and gets absorbed easily. If you can’t get a hold of coconut water, try cooking with coconutoil or coconut milk. In any case make sure it is all natural (no sugar added!). When choosing a coconut oil make sure it comes in a glass container (chemicals from plastic leak easily into something as fatty as coconut). On top of that it is important it still has its natural fragrance. There are many coconutoils on the market that say ‘unfragranced’ and taste of nothing. These oils are highly refined. It is better to stick to nature and use the ones that have the taste nature intended it to have.

2. Sprouts

Sprouts are the only products in the supermarket that continue to grow after they have been harvested, transported, put on the shelf and sold. They are packed with enzymes that help to promote good digestion and absoption. Raw foods tend to have more of these so called digestive enzymes for when we cook foods, these enzymes are killed. Not only what we eat but also our ability to digest and absorp (vitamins and minerals) is important when it comes to being healthy and vital. When we eat super healthy foods but fail to obsorp, all this goodness is going straight through our bodies to be excreted. What a waste! Sprouts are nutrients dense foods (packed with vitamins and minerals) AND support the absorption of these nutrients. A win win situation!

Choose fresh vibrant looking sprouts such as gardencress, tauge, alfalfa and sprouted mixed peas and beans. You can buy them from the supermarket or grow them yourself.

3. Leafy greens

Lettuce, Arugula, Kale, Spinach, Andive and Purslain. All great greens that we tend to eat to little of. Small amounts of these emerald wonders end up on our plates but usually only in the evening, at dinnertime. Leafy greens get there green color from the chlorophyll they contain. This pigment enables the plant to convert the suns energy into useable plant food. It is said chlorophyll in plants is what the red pigment of blood is to us. Blood (the iron in red bloodcells) helps to carry oxygen through the body and this is exactly what cholophyll does. Oxygen is a FOOD and supplies us with energy. When the distribution of oxygen fails we end up feeling very tired and lethargic. The perfect food for people suffering from iron deficiency. On top of that leafy greens are some of the most cleansing foods around. They are alkaline forming and help the liver to disarm the many toxins it has to deal with. (from food, medicine, cosmetics and pollution)

Choose crisp, fresh and seasonal greens. They contain the most nutrients.

4. Avocado

I suggest this fatty fruit as your best food friend. Fear of fat is very 90’s. Let’s reboot our systems and create a whole new truth. Fat is needed to feel your absolute best, to have radiant skin and look beautiful, to be fertile, to absorp nutrients and… maintain a healthy weight. I have raved about avocado before, please feel free to check out what i had to say.

5. Lemon

This tangy citrusfruit is a health lovers dream come true. A few drops of its juice makes water and foods increase on the alkaline scale. You have probably heard about the famous glass of lukewarm water with lemon juice in the morning. To start the day in such a manner means the natural (fysiological) process of the body is supported. In the morning the body is busy with cleansing. It has digested the foods from yesterday evening and has been without food while sleeping. This is your own little daily fast. Until noon the organs will be busy with expelling what is not needed. If the morning had a theme if would be ‘letting go’! When we support our bodies in their natural processes, we are at our healthiest. A bit of lemon during the morning hours will support that cleansing process and will greatly add to the amount of energy and vitality you experience. Morning tip: don’t eat too much, don’t eat to heavy, eat only when you start to feel hungry and add some all important lemon!

food photo by kyra (c) – all rights reserved

i am super excited to announce the first edition of my one evening restaurant. this fun food feast will be held at the stunning sustainable design hotel mary k utrecht. what to expect? an unique evening full of tasty & adventurous food. plus an additional scoop of surprise and creativity. both on & off the plate!

–

one evening

one set menu

one goal:

fair food fun!

–

date: 21th of march 2012

time: 18.00 – 21.00 pm

location: mary k hotel utrecht

price: 35 € pp

includes: 3 course menu plus mocktail pairing

reserve: info@kyradevreeze.nl

–

<mocktails? yes! alcoholfree mini cocktails>

<there are limited spaces available, so be quick>

<all dishes & drinks are organic, vegan & glutenfree>

Her shoes have been worn by Emily Deschanel and Cameron Diaz. They are sold at select retailers (such as Nordstrom) in over 14 countries, have a unique, stylish and luxurious look to them and attract fashionistas from all over the world. Features include high end magazines such as Vogue, Marie Claire, Nylon and The New York Times. And you know what? By buying and wearing these shoes you are actually doing good. You are adding to the wellfare of animals and planet. How exactly?

Read my interview with founder Elizabeth and be prepared to get inspired!

INTERVIEW

(Kyra) Olsenhaus is a vegan shoe brand. What does that mean, vegan shoes?

(Elizabeth) It means there is 100% no animal parts involved with the product. No animal hides for upper, or soles and no animals in glue.

(Kyra) When and how did you come up with the idea to start this business?

(Elizabeth) I’ve been vegetarian since I was 15, and vegan for 4 years- so over 20 years ago I started speaking for animals. Olsenhaus was officially launched in 2008, after a previous false start in 2004

(Kyra) Have you seen a change in the way people respond to vegan fashion over the years?

(Elizabeth) Yes, I’ve provided alot of education  over the years, people are more open as issues arise and are brought to the mainstream media. Vegan fashion will be the second wave of changing people’s lifestyles, after the food revolution is more established.

(Kyra) Do you have a specific source of inspiration to draw from when designing a new collection?

(Elizabeth) Inspiration comes from all over, travels, experiences-etc.. it’s hard to articulate where it comes from.

(Kyra) Could you explain a little bit about your upbringing? Did this influence / inspire you in any way to start such a idealistic brand?

(Elizabeth) I have alot of energy,drive, creativity and compassion, it was very apparent in my childhood I was more in tune, got things faster, and always fought for the truth and what is right. My parents were an odd mix of freedom of expression, always upholding the truth, but actually held my energy down and taught me “lessons of the world” that weren’t actually true. My Parents were into alternative medicines and ways of eating for short spurts of time, then would go back to junk food. So there was a certain amount of openness and freedom, but they were confused by programming from their parents and mainstream modern culture. Although they were never officially vegan and they both are/were in ill health because of it. My Mother just passed away. So I am an unusual mix of freedom, openness, strong will, and a fighter for the truth, with compassion for not only animals, but humanity who has basically been brainwashed and held captive and addicted in slavery to bad health, habits that destroy their own habitat and know what the struggle of the ego looks like to become free from that programming.

(Kyra) What is your life motto / slogan?

(Elizabeth) Can I have 2? “There is only the truth” and “Waiting but not waiting for humanity to wake up to their true selves”

(Kyra) What’s your favorite vegan breakfast? Would you mind sharing the recipe with the readers?

(Elizabeth) I don’t usually eat an official breakfast, but in the am hours it’s usually liquids- green juice of a smoothie. I wing it throwing things in the juices, or blender-so there is no official receipt- but I like: Juice: Kale, Spinach, celery, apples and lemon… smoothie: Spinach, banana, mango, pear+ water

(Kyra) While you were in Holland, did you have some good vegan food. If yes, what? and where was it?

(Elizabeth) I was only in Holland for a brief stay- but I did stay at the Conscious Hotel- it was really cool, and didn’t get to explore vegan restaurant too much, just stuck with basics- vegetable, fruits and nuts- there was on place right down from hotel -de pizza bakkers- organic homemade pizza- just get with no cheese!

Olsenhaus shoes are not yet available in Holland BUT…

Kyra spoke to Elizabeth during her stay in Holland for MINT, the forward fashion area at Modefabriek fashion fair.

During this fair Olsenhaus has had much interest from Dutch retailers.

We will have to be patient for now but Elizabeth has promised to let us know when and where her shoes will be sold. To be continued!

Rastafari

Look at an image of Bob Marley. You probably see a charismatic and inviting man with an open, endearing face. His hair in thick strands we call dreadlocks.

These dreadlocks are not just a hairstyle. They are an external expression of a spiritual movement named Rastafari. The birthground of this spiritual belief is  also the birthground of Bob Marley, the exotic island of Jamaica.

Rastas recognize Haile Selassi, emperor of Ethiopia, as an incarnation of God or Jesus. The Rastafari belief embraces Jesus and is a combination between Christianity and Jamaican cultural and spiritual heritage.

As with many other spiritual belief systems, Rastafari comes with a lifestyle which also includes a certain way of eating.

Ital Food = Vital Food

Rastas call their way of eating ‘ital’ which is derived from the word vital.

Rastas eat natural, pure and healthful foods. They see their bodies as temples that have to be kept in the best way possible. Food is their way to connect with nature and get a strong, pure and healthy body. They view food as medicine. Some foods have more vitality than others. Rastas choose to eat the most vital foods available.

This means they have a (mostly) plantbased vegan diet. On top of that salt, chemicals, preservatives and alcohol are avoided. They don’t smoke cigarettes and don’t do drugs. (Cannabis to them is not considered a drug but an herb)

Some Rastas do eat fish, but only salt water fish not more than a foot tall.

They avoid shellfish and prefer to cook in clay pots. Food that has been cooked in aluminium is not considered ital. It leaks metal into the food, which we then absorp. This metal is toxic and therefore not supporting a healthy clean body.

Love

But as with many ‘diets’ there are subtile differences found in what actually ends up on the kitchen table, all depending on the interpretator/cook. Some Rastas take their interpretation of ‘purity’ to a whole other level and choose to eat raw foods only. Others do eat small salt water fish because of the rinsing and cleansing effect the sea has.

What it boils down to is what ital cook Yvonne Hope describes in this great little video on ital food. She says “Love is ital foods key ingredient.”

It is based on non harming, appreciation, love and grand respect for nature.

So what kind of food can you expect?

Think island food. Think coconuts and veggies. Think rice, nuts and even flowers. Ital food is the Caribean lovechild of Africa and India.

DIY: italize

And you know what? You don’t really have to cook exotic to cook ital.

All recipes (also typical dutch ones like ‘stamppot rauwe andijvie’) can be ‘italized’. Just use loads of veggies, all natural vegan ingredients and shiploads of love and you’ve created your own ‘irie’ little dish.

Now put your loving where your mouth is ; )

Recipe:

In the video mentioned above farmer Iral made a shake called ‘Live forage’. You can make it yourself by blending:
15 grams of overnight soaked raw oats
8 grams of overnight soaked peanuts
8 grams of overnight soaked sesame seed
8 grams of overnight soaked pumpkin seed
15 grams of soaked raisins
Molasses (don’t use more than a teaspoon for it has a very distinct flavor)
2 bananas

Want to learn more about Ital food?

Check out Ras Rody Organics restaurant on the island of Jamaica. And his cookbook.

Or The Rasta Cookbook by Laura Osborne.

(photos taken from the website of Ras Rody Organics and Afro Europe Internatonal Blog)

Wild Knitting, Knitted Graffiti or Yarn Bombing.

There are many names for this colorful phenomenon.

I first came by it while in Seattle last summer. There, upon turning a corner, we were treated to a soft sea of trees dressed in colorful knits. The artist who made this happy little art gathering was Seatlle based Suzanne Tidwell, who is known for her work with fabric.

Wild Knitting is actually a form of street art, initiated by “Knitta, Please” in 2005 in Houston, Texas. And this DIY artform has now officially found a spot in the hearts of us Dutchies.

Artful Wild Knitting pieces can be found all over the country and generally put smiles on peoples faces. This is exactly what Wild Knitting aims to do. To make the world a happier, more beautiful place.

Anyone can do it so watch out! The streetlantern in front of your house might be next! (and you might be the artist responsible ; )

Hope it puts a smile on your face*

xoxo Kyra

(live in holland and want to be a wild knitter? check: www.wildbreien.nl)

photos from top to bottom: suzanne tidwells seattle trees, knitted branch from www.wildbreien.nl, row of knitted trees in austin by knitta please, knitted bus by knitta please.

Okay guys, winter has officially arrived.

And now that January is past tense we start to feel the effects of the past grey months. Our bodies start to feel heavy, the chill settles into our bones and our immune system isn’t as strong as it used to be, partially due to the lack of sun.

Booh! The Flu

The highly contagious influenza (commonly know as the flu) sneaks up and grabs us by the thousands. We start to sneeze, get problems with our respiratory system, develop fever and hellish muscle pains.

This is when we need some powdered sunlight, which comes in the form of the Indian spice Turmeric.

Turmeric is actually an extremely potent antibacterial remedy that fights off viral infections

The most active medicinal compound in Turmeric is Curcumin. Curcumin has numerous positive health benefits. It is a powerful antioxidant, works anti-inflamatory and antimicrobial. It is one of the strongest natural antiviral remedies I’ve come across. Antiviral remedies battle diseases such as influenza. Lucky us!

Now… What to do?

Turmeric can be taken as a preventative as well as a medicine.

Heat some rice or almondmilk and add  1 teaspoon of Turmeric per cup of milk. One cup, three times daily, will do the job!

Have a happy healthy Februari all!

xoxo

Kyra

(you might know Turmeric as Kurkuma. It is the yellow spice that gives curry its golden color)

(photo by kyra (c) – all rights reserved)

One in every 100 Dutchies suffers the consequences when eating gluten.

Gluten? Yes Gluten! These seemingly harmless protein particles in (some) grains can cause a whole bunch of health problems such as indigestion, pain, lethargy, malabsorption, weight loss and diarrhea.

When diagnosed we call this disease either celiac disease or gluten intolerance, depending on the fierceness of the (allergic) reaction. People that suffer from celiac disease actually experience a proper allergic reaction when having slight contact with gluten. People who are gluten intolerant also experience symptoms but there is no proper allergic reaction found after screening the blood.

One in every 100 people doesn’t seem much but a large amount of people who suffer from eating gluten are still undiagnosed. The group is therefore much larger than portrait. In fact there is a whole group of health professionals who say eating gluten is unwise period. (also if you don’t feel its negative effects)

Why? To make sure the seed of the grain gets a fair chance of growing, the gluten protein in the grain carries a chemical. This chemical is toxic to insects. (to ensure the survival of the plant species)

But as it appears this chemical is not only toxic to little creepy crawlies. We are also affected.

A growing group of children and adults are suffering from all sorts of digestive problems, including excruciating cramps, because of this tiny little protein particle and its protective chemicals.

Gluten can be found in many grains like wheat, some oats, couscous, kamut, barley and rye.

Rice, quinoa, amaranth, some oats and buckwheat are gluten free.

Because the gluten makes dough sticky and binds, gluten free baking might be a bit challenging at first. It simply requires a set of different techniques. But when practiced this style of baking is really no big deal.

Gluten free baking also asks for a taste bud tumble. Gluten provides stickiness & moisture, so gluten free dough could need a bit of work in not becoming dry and grainy. Yes, it tastes different. But is that a bad thing?

Just as with children, we as adults need to taste something at least 12 times before we can appreciate that specific taste. So give gluten free a chance. In fact, give it 12! ; – )

If you’d like to learn more about gluten free cooking, baking and eating please visit the website of Kimberley Snyder, the site of the gluten free goddess OR join a gluten free homemade lunch by Friendly Delights in Amsterdam on the 11^th of February

And yes, gluten free will get its fair share in my new cook & lifestyle book! Yay!

photo by kyra (c) – all rights reserved

Healthful

Did you know paksoi is part of the cabbage family?

One of its family members is the most elitist of all veggies: father broccoli.

But paksoi is not doing too bad either!

A universal health guideline says to eat foods that are low in calories but extremely nutrient dense. Sprouts are such foods but paksoi totally fits in too.

It is probably one most skinny vegetables around. A hundred grams of paksoi has a mere 13 calories but a multitude of vitamins, minerals, phyto-nutrients and anti-oxidants.

In fact 100 grams of paksoi will provide you with 75% of your daily requirements of vitamin c!

It is rich in magnesium, calcium and potassium which are alkalizing minerals and have a detoxifying and stress relieving effect.

Practical

Paksoi is best eaten in wintertime.

When shopping, look for firm stalks and leaves.

It can be stored in the refrigerator up to 4 days but remember, paksoi is tastier and more nutrient rich when eaten a.s.a.p. and fresh.

Both the stalks and the leaves can be used.

Cut off the base and use the rest in Asian type stirfries.

Paksoi mixes well with bell pepper, chili, ginger, garlic, rice, tofu and tamari.

Steaming is another great option!

But in any case, make sure to always cook paksoi. It is a cabbage and cabbages should be eaten cooked or fermented only!

Check out the recipe for the succulent seitan stirfry. You could easily sub one of the other veggies / add paksoi.

Bon apetite!

photo by kyra (c)

Ever since the beginning of times we were taught to regard water as something precious. Clean water was crucial when it came to our survival. Without it we would die within days. We viewed it as an elemental food.

In the 19^th century Dr. Kneipp (you might know him from the herbal shower gels) reintroduced a method of healing called hydrotherapy. This method used (and continues to use) water as a means to relieve symptoms and prevent or treat disease.

But Dr. Kneipp was not the first. The person considered to be the father of modern medicine, Hippocrates, used water both internally and externally to treat all sorts of illnesses. As did the Egyptians and the Romans.

Water is therefore not only a food it is medicine too.

But how many of us view water as medicine? And how many of us view water as an elemental FOOD? (right along with healthy fruits like berries and veggies like broccoli and kale)

Most of us see water as bland or boring. We rather drink something a little more tastier like soda, juice, tea or coffee. (which by the way all have water as a base)

When did we stop appreciating the vital importance of water and start viewing it as a necessary evil?

Of course most of us, at certain times, have had ‘the health kick’. A period during which we carried our plastic mineral water bottle along to every occasion. Downing it one pint at a time and triumphantly placing it on our desk, reminding us to drink at least 2 to 3 liters a day.

We might even be convinced there is no such thing as drinking too much water.

Well…. Think again!

Water is no longer healthy. Or let me rephrase and be more specific.

Not every type or every amount of water is healthy.

When used sensibly, with reverence to the quality of water and the physiological capability of the body to deal with it, water is a vital pillar in the structure of health. It might even be considered the fundament.

It all boils down to 1. quality and  2. quantity.

All that gulping and downing is not such a good idea. Drinking the right amount of water, in a moderate fashion, is essential to health. Because yes, you can drink too much water. You can drown your kidneys. The kidneys are THE organs that have to deal with the amount of fluid in the body. When we drink or eat water-rich foods our kidneys have to filter this fluid. When the kidneys have too much water to filter they get overworked and will store access water in bodily tissues. Result? Water retention or edema, and therefore weight gain.

If you eat a plant-rich diet with many fruits and veggies and live in a northern country with lower temperatures it is not necessary to drink more than 1,5 liter of fluid (water, herbal tea) per day! (unless you loose a lot of water due to daily practice of sports or physical work that make you perspire)

Sip lukewarm water, water at body temperature goes much more easily through the system, and drink one cup at a time. Stop drinking 30 minutes before eating and start again at least one hour after. You might want to sip some ginger tea during dinner but never more than one small cup to prevent the digestive enzymes from being diluted.

So now we’ve spoken about QUANTITY but what about quality?

Unfortunately the QUALITY of our water has greatly diminished over the years.

Our drinking water is, because of our current recycling and filtering method and means of transportation, full of heavy metals, medicine and pesticides.

And when we decide to therefore drink (healthy?!) bottled mineral water, we are not better off.

The plastic bottle is made and shaped by using extreme heat after which the mineral water is pushed into the bottle straight away. Because the bottle is still hot he toxic BPA’s in plastic leak into the water and we have the pleasure of ingesting these extremely unhealthy toxins with every gulp.

And then there’s another factor: the alkalinity or pH of the water. Most mineral waters have a pH of less than 7.0 (pH neutral), which means the water is acid forming instead of the preferred alkaline forming.

When we eat or drink more acid forming foods than alkaline forming our system slowly turns more acid. Our internal pH levels drop and our organs cannot work properly. Problems with digestion start which is the beginning of many (chronic) complaints. Our health depends greatly on this internal and dynamic acid-alkaline balance. When we get to acid we get sick.

To maintain an optimal pH level it’s needed to eat mainly alkaline forming foods. And when we drink mostly alkaline forming drinks (such as alkaline water) this helps our bodies tremendously.

What makes something alkaline? Minerals such as magnesium, sodium and potassium.

Quality water has the littlest amounts of heavy metals, pesticides, hormones and medicine and a high pH, caused by the presence of alkaline forming minerals such as magnesium. Water with a pH of 8.0.  This is what I call healthy water.

The benefits of alkaline water include disease prevention, detoxification, slowing down aging, promoting blood flow, maintaining pH, hydrating the body optimally also within the cells, feeds our body important minerals such as calcium, potassium and magnesium. (yes, it really is a food!)

You can make quality water by filtering tap water. After filtering you can alkalize your water by adding fresh lemon juice or pH drops to the water. Or you might want to consider buying an alkalizer such as the nanopod or alkaway.

Summary / Tips:

-Eat water-rich fruits and veggies (which are also alkaline mineral rich!)

-Don’t go overboard with drinking water. 1,5 liters is (usually) plenty

-Sip when you drink, don’t gulp. When you gulp air comes with it and the result might be gas / flatulence.

-Store and drink from glass only

-Filter tap water using a system like Brita or 100% BPA free from Unlimited Health

-Alkalize tap water using a few drops of lemon, special alkaline drops or a system like nanopod or alkaway

-Stop using plastic mineral bottles altogether

-When buying glass mineral bottles in stores check pH level to be at least 7.0, preferably 8.0

-If you can, drink straight from the (natural) spring

But by far the most important tip? Value water. Renew your appreciation for this elemental FOOD. And its power to prevent and heal disease. In its natural and purest form it is greatly nutricious and incredibly supportive to our physical vitality.

As Biochemist and Nobel Prize winner Albert Szent – Gyorgyi said “Water is life’s matter and matrix, mother and medium. There’s no life without water.”