From the monthly archives: February 2013
Just how delicious Detoxing can be!
Hello Everyone,
As some of you know, I do a 14 day detox diet every spring and fall. What is a detox diet?
For a determined period:
-Cut toxins out of one’s diet
-Eat foods that help flush the ones that are in the system (laxative, diuretic and that make you sweat)
-Eat foods that re-inforce organs that clean or that you are having problems with.
For the last few detoxes, I have organized it as a food exchange so that we can support each other and share the work of preparing the food. Each person cooks breakfast, lunch and dinner once or twice for everyone in the group, depending on how many people participate. We will exchange the food and everyone will bring a ton of tupperware and leave with their food for a week.
This detox is from March 5th to March 19th. This is how it works:
March 2nd at 10pm: Deadline to tell me if you are participating
March 3rd: Division of tasks and meeting point: How many people to cook for and where to meet to exchange food
Monday March 4th at 8:30pm: Meet to exchange food for week I (mornings or afternoons are okay for me too on Mondays)
Tuesday March 5th, start detox
Monday March 11th 8:30pm Meet to exchange food for Week II (mornings or afternoons are okay for me too)
March 19th possible wrap-up (tarot card reading, party, de-briefing, pot-luck- whatever)
For those who are in, I will send a detailed document that outlines foods that help during a detox, some recipes and the underlying principles. So as not to be vague, here are the rules
1. No red meat or pork
2. No chemical additives or processed food
3. Organic when possible
4. No dairy
5. No gluten
6. No refined sugar
7. no vinegar
8. No booze
9. No drugs
10. No cigarettes
11. No caffeine, includes chocolate that has been fromented!
12. Eat Things that help eliminate (laxative)
13. Eat Expectorants (things that make you sweat)
14. Eat Diuretics (things that make you pee)
15. Eat Things that support your immune-system and cleansing organs
16. Get exercise
17. Get sleep and rest
18. Get down time- meditation
19. Drink infusions, stuff that calms in the evening
20. Lots of liquids!
21. No more than 1 cup of tea a day
22. No toxic people, media, etc.
23. Keep clean
24. Do not eat 2 hours before bed time.
25. See what comes up! Even keeping a journal of how you feel and revelations you have in your life
Do not hesitate if you have questions. Looking forward to it!
Thanks,
Melissa Simard
4 Corners of the Table
CUTTING EDGE COFFEE: A HANDS-ON SESSION TO DRINKING WITH MEANING
A lecture-workshop lead by: Sarah Musgrave and Maeve Haldane
Part of McGill University’s Personal and Cultural Enrichment (PACE) Program
In recent years, Montreal has seen an explosion of small, independently operated coffee shops that present a real alternative to big chains. Progressive coffee promotes a “crop to cup” message: the focus is on small-lot and single-origin beans sourced from Africa, South and Central America, tight relationships with micro-roasters and producers, and the use of state of the art technology to get the best expression of the beans. With talk of terroir and seasonal flavour profiles, this is coffee for connoisseurs. What does progressive coffee mean? How are these cafes different than big chains? How do these approaches translate in terms of taste? Meet the players of current progressive coffee scene, young entrepreneurs with a genuine dedication to the craft.
Chris Capell, owner of Le Couteau, will talk of the necessary equipment and skill set for a progressive coffee shop owner, while JF Leduc, of St Henri Torrefacteur and Cafe in Gamba will let us in on how roasting affects the bean. CoopSol’s Monika Firl will explain the ins and outs of trade practices, such as cooperative, fair, and sustainable, followed by a tasting to reveal different regions’ characteristics.
Date and Time: Tuesday February 26, 6:30 pm – 8:30 pm
Location: Le Couteau, 4627 Rue Saint Denis
Cost: General Public: $39.00 // Come with a Friend discount: $29.00
Register online today! http://www.mcgill.ca/conted/
THE NATURE OF WINE: A HANDS ON SESSION TO DRINKING WITH MEANING
A lecture-workshop lead by: Sarah Musgrave and Maeve Haldane
Part of McGill University’s Personal and Cultural Enrichment (PACE) Program
One for the ethical drinker! Terms like natural, organic and biodynamic are showing up on more and more restaurant wine lists. What do these terms really mean? How are these wines different? A session on the history of natural winemaking – with an explanation of biodynamic viticulture, founded by Rudolph Steiner – and its growing popularity in California, as well as France, Italy and elsewhere in the Old World.
Date and Time: Monday, March 18, 6:00 pm – 8:30 pm
Location: To be confirmed
Cost: General Public: $39.00 // Come with a Friend discount: $29.00
Register online today! http://www.mcgill.ca/conted/
