CSNN is all about food sustainability practices and eating organic! Check out the below for articles and tips on how our health is connected to the quality of food we eat, what are the “Dirty Dozen”, how to eat organic on a budget, and more.
Dirty Dozen: EWG’s 2021 Shopper’s Guide to Pesticides in Produce™ – Reduce your exposure to toxic pesticide residues with the Environmental Working Group’s ‘Dirty Dozen™’ and ‘Clean Fifteen™’ lists.
This is a podcast from 2 CSNN grads, Leesa Klich and Lindsay Finnie-Carvalho (rEATsearch). They look over some studies about climate change mitigation through dietary change, greenhouse gases, sustainable diets, and more. Very interesting! Listen to the podcast or read the transcript.
As it gets colder with the change in seasons, it’s the perfect time to cozy up with some soul-warming soup! This is a simple recipe infused with coconut milk and garam masala. Recipe from Geeta Sethi, R.H.N.
Don’t waste those carrot tops! You can compost them, of course, but why not make it into a pesto? This tasty sauce has a huge nutritional punch. Pair it with pasta, salads, buddha bowls, or steamed veggies. Recipe from Alyssa Flegg, R.H.N.
Things might be busier in September with school and other activities, but this recipe comes to the rescue. Even if you’re low on time and energy, you can whip up a super easy, delicious, AND healthy bowl of ramen. Recipe from Beth Bierema, R.H.N.
Christina Anania, R.H.N., has a simple but tasty recipe for Sweet Potato Gnocchi. These are a pillowy, comforting, and nutritious fall dinner. Try them!
Looking for new ways to spice up your wraps? Or how about tasty new veggie combinations to keep things fresh? Nicole Kaumanns, R.H.N. shares her go-to version. Give it a try!
As the seasons change, it’s the perfect time to add some root vegetables to our meals, the bounty of the season. Jennifer Lloyd, R.H.N. goes through the benefits of eating seasonally and some tips on buying and storing them.
Food sustainability and eating organic go hand-in-hand with the green movement and caring about the environment. Random Acts of Green lets you earn green points for your eco-friendly actions and redeem them for real-life rewards. Download the app today.
A simple how-to guide on how to use up herbs and make amazing tasting oil. Petra Scott, R.H.N. shares how to do this and also some of the benefits of herbs, different herb flavour variations, and more.
Laura Brining, R.H.N., makes a rich and delicious classic comfort dish that is vegan and gluten-free. Try her shepherd’s pie recipe tonight!
Kathy Chrzaszcz, R.H.N., shares an innovative way to use your apples that is perfect for September. Give this autumn-worthy smoothie a try!
Beth Whalley, R.H.N., shares a hearty, healthy, and delicious take on pancakes. You can even make them ahead and pop them in the toaster for a quick breakfast.
Tanya Church, R.H.N., writes about how we can all choose better produce with fewer pesticides and chemicals, even if you’re on a budget, and why it’s important. Article from EcoParent.
Andrea Brown, R.H.N., has a delicious way to use up those apples this fall. Full of warming spices, this versatile chutney can be eaten many ways!
“Digging the City: An Urban Agriculture Manifesto” by Rhona McAdam and “Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating” are great reads to add to your list. You can find more books on holistic nutrition and cookbooks on our “Books Written by CSNN Graduates” page.
Eco-Nutrition explores the facts about metal and other elements in food, air and water and their effect on our health. Students gain insight into both the major causes of pollution and the existing threats to both the Earth’s and human immune systems. Students learn to make food choices that are wholesome and safe for everyone.
My education with CSNN has been life changing for me and I cannot express how grateful I am for this experience to work with others everyday on their journey to better health and wellness.