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Beat the cold and flu with these tips

Hands up, those with the dreaded cold virus! I’ve personally put up a valiant fight. Both of our kids have been down with a virus that starts in the throat and sticks around for weeks.

I feel that I would have been much more sick had I not had some great tools at my disposal.

Here are some tips (based on our family’s experiences) that have worked:

•Beekeepers Bee Propolis Spray: I cannot say enough about this stuff. When our youngest was crying because her throat hurt so much — bam! I sprayed her four times, and like magic, she would say it felt better. Why? Propolis has been called ‘nature’s antibiotic’. It is what bees make to heal and repair their hives. The Propolis spray also doesn’t have to be used when in need. It is so high in antioxidants and is anti-inflammatory that some athletes use it regularly to recover from strenuous workouts. Whatever the case may be, it works!

•Hedd Wynn Oil of Oregano: Yes, it’s nasty. But it works, too! It didn’t prevent the cold virus from taking hold, but I like to think that it stopped the throat thing from turning into something far more sinister. Some people dilute it in a bit of juice and then drink it. Not us! I administer it directly to the back of the throat. It works best when applied directly on the ‘infected’ area.

•Moonshine Mama’s Winter Warrior: I won’t lie; I think I’m addicted to this. I drink it straight up at three times the recommended dosage. There is no harm in doing so. In fact, there is the preventative dosage and then there is the ‘I will not go down with this virus’ dosage.

Here are a few reasons why the Winter Warrior is so effective:

1) Elderberry has been scientifically proven to shrink mucous membranes. And yes, that means all that fun stuff in your sinuses. Take that!

2) Juiced,organic turmeric and ginger. These two are major powerhouses on the anti-inflammatory front. They are also very high in antioxidants. As a side benefit, they are also great on the gut if you’re feeling a bit nauseous.

Organic bone broth (especially chicken): We get ours from Home on the Range on Main Street (they currently have it in stock in chicken, turkey, and beef). Bone broths are so nourishing and grounding. We’ve been making a chicken noodle soup and alternating between chicken and turkey broth.

Finally, combine all of the above with the usual practices of washing your hands, getting lots of rest, and eating lots of broth, fresh fruits, and vegetables.

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Check out what’s new on our online store

Over the past year, we’ve been busily working away at our online store. We want to make sure that those of you who may have moved away can still get the Sprout goodness you love.

You can expect to find beautiful locally crafted personal care and gift items like candles, shampoos, soaps, essential oils and more. Food is not likely to make it onto the online store, but it could. Each week our goal is to offer at least two new products online.

We will ship anywhere. (In fact, we recently sent two orders down to the States!) Of course, even if something isn’t on the online store and you want it shipped to you, just send us a note and we will make it happen.

~Nicole

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Apples and Pears from Martin Rothe’s farm

Apple season has always been our favorite time of year at Sprout, and this year is no exception. This past week, we received a gorgeous shipment of Royal Gala, Jonagold and Fuji applesalong with Bartlett pears and Bosc pears from Martin Rothe’s biodynamic farm in Oliver, BC. In around two weeks time we expect to receive Winesaps, Ambrosia, Pinova and Anjou pears. The apples from Martin’s farm are certainly worth the wait each year. They are truly wonderful.

Make sure to check out our weekly recipe, written by a different staff member each week. This week’s recipe is a delicious soup from Andrea. The items in each weekly recipe are on sale at 10% off for that entire week!

~ Nicole & the ladies of Sprout ~

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Squash season

The weather is a getting cooler every day and our food repitoire is shifting toward warmer, comforting foods. Personally, this is my favorite season for meals. Soups, curry, stews and more – I love it.

Fall-harvest squashes and other local favorites make great sides or mains. Here is one I made last night – very simple and delicious! The whole Sprout family loves this one:

– 1 Butternut squash (cubed and peeled)

– coconut oil, melted (enough to coat cubed squash)

– a generous sprinkle of Simply Organic curry powder

– a generous sprinkle of Simply Organic garlic powder

– salt and pepper to taste

Roast at 350-375 degrees for approx 45 minutes. Serve with your favorite main dish. Stand back and watch it be devoured!

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This week at Sprout

We hope you are all settling back into your routines and getting back to your healthy habits.

With the nice weather, you can expect to continue seeing a good selection of local produce.

We eagerly await local apples! Another favorite of yours that we have a great supply of is local delicata squash. These guys are lovely and tasty. Make sure to get them while they are in season.

Locally yours,

Nicole and the entire Sprout Crew

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Back at it!

It might be back to school season, but Mother Nature still thinks its summer. With the cold and wet spring, then smoke filled skies, farmers are finding that certain crops will be at least three weeks delayed.

We are still enjoying Martin Rothe’s beautiful biodynamic peaches and nectarines. They are going fast – and we still have a few cases up for grabs. His local apples might make an appearance by the last week of September or early October.

Olera Farms continues to deliver their beautiful, local crops, of salad mix, heirloom tomatoes, broccoli, and piccalino cucumbers.

Welcome back to September everyone. We look forward to seeing you all very soon!

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Potentially one more blueberry pick!

Wow, the blueberries flew out of here. Thanks to everyone who made their pre-orders. We have a couple of 10 lb cases available as they squeezed out a few extra pounds for us. First come, first serve!

Ron says there might be a second pick of our favorite Duke variety in the next week or two. There other varieties available: Blue Crop & Liberty. They are not as large as the Duke, but are quite nice as well. If this is of interest to you let us know. We’ll start a list for the second pick Dukes.

If you’d like to pre-order for the next batch, please contact the store 604-983-6657 to put your name on the list and pay the $20 deposit. If the pick doesn’t produce enough, we’ll refund you your deposit.

 

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At long last, Blueberry pre-orders!

Blueberry season is here at long last. In the last two years, the blueberries have come so early that mid-July feels late. Organic berries (and most produce) tend to come a bit after conventional.

Here at Sprout, our favorite variety of berries is the Duke. Duke berries are the sweet, large blues that are legendary to the Warkentins. These will be picked beginning next week.

We are currently accepting pre-orders for 20-pound cases. I will be basing my orders on what has been pre-sold. Unfortunately, I do not have the space to store excess berries.

⁃    Pre-orders will need to have a deposit of $20. We can take a credit card over the phone to secure your order.

⁃    We want you to have the freshest berries possible, so your order needs to be picked up within two days.

Please call the store to secure your blueberries today!

604-983-6657

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Please join us this Sunday at 1pm

I am so excited to share with you that on Sunday, July 2,at 1 pm, Rebecca Coomes from The Health Gut will be joining me at Sprout to do a live podcast!

Rebecca is the author of the world’s first Small Intestinal Bacterial Overgrowth (SIBO) cookbooks, including SIBO Summer Cookbook and SIBO Family Favorites Cookbook. She is the host of the SIBO Cooking Show, which releases new cooking shows every Wednesday. She is also the host of the SIBO podcast, which launched in August 2016.

Rebecca runs a SIBO coaching program, working directly with people who have SIBO, taking them through her 5step method to help them achieve health and happiness. She regularly holds gut health workshops, is a speaker on gut health and SIBO, and guest contributor and blogger to health and wellness sites.

I know it is a holiday weekend, but I hope you will join us and meet Rebecca.

Check out her fab website and learn more about Rebecca, her story and how she can help youhttps://thehealthygut.co.

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Try this recipe for lunch

In my quest for more imaginative meals, I tried this little gem over the weekend: Chickpea ‘chicken’ salad. It was a hit with the whole family, kiddies and all!

It’s packed with protein, fiber, and a whole lot of flavor.

– canned chickpeas, rinsed

– 1/2 red pepper, diced

– 1-2 stalks celery, diced

– 1/4 or 1/2 red onion, diced (to your taste), or a green onion cut into small pieces

– mayonnaise or tahini (a couple of TBSP, but again to the consistency you prefer)

salt & pepper to taste

– a couple of shakes of garlic powder (to your taste)

If you have a food processor, you will find it faster and more convenient to coarsely mash/dice the chickpeas. I would pulse it till its consistency is chunky, but mashed. You can also do this with a fork, but depending on the chickpeas, it can be labor intensive.

Mix all the ingredients together and spread the salad on top of your favorite bread. I used a coarse rye from the Artisan Bakeshoppe. Bon appetite!

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