Whole foods refers to foods that are as close to their natural growing state as possible. So limiting the amount of processed and refined foods in the diet.  Choosing whole grains such as quinoa (pronounced keen-wa) which is a great source of protein, or millet, the only alkaline grain or pot barley, brown rice, wild rice, oats, cornmeal, or spelt. There are many grains to experiment with, they all have different flavours, and textures.  Try including meatless meals into your meal plan on a regular basis.  Legumes are high in protein, fibre, minerals, and there are dozens to choose from including chickpeas, mung, adzuki, black beans, to name a few. Include a large variety of vegetables and fruits.  Try a different vegetable every week.  Eating a large variety of foods ensures that we will also be absorbing a variety of essential nutrients. There is not one perfect food that contains all of the nutrients that we need, so variety is key. It will also make mealtime more interesting.  Many people are unfamiliar with eating sea weeds but they are a fantastic source of minerals. Dulse seaweed is one of the mildest tasting sea weeds and can be purchased at health food stores. It comes either whole or in flakes, the flakes are easy to use because you can just sprinkle 1 to 2 tablespoons onto salads, soups, meat or vegetarian stews, or sandwiches.

For beginners, there are whole food cookbooks available including "Cooking with Delectable Whole Foods" by Brampton's Holistic Nutritionist Jennifer Hunter, available at www.jennifernutritionist.com

Article submitted by:  Jennifer Hunter, C.N.P, R.N.C.P., Holistic Nutritionist, (ph) 905-455-3153