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🌱🪵Happy Spring dear ones!✨ In the Norther

🌱🪵Happy Spring dear ones!✨In the Northern Hemisphere, we are celebrating the transition from yin to yang, contractive to expansive, cold to warm❄️☀️In Chinese Medicine, the Spring season correlates to the element of Wood, and governs the liver (yin) and gallbladder (yang). Wood is nourished by creative pursuits, joyful movement, personal growth, and the uplifted energy that comes with a new cycle of life💫The nature of Spring and the element of Wood is described as the beginning or the birth, mentally corresponding to the “idea”, therefore, the Wood element supports our mental clarity, along with our ability to focus, plan, and make decisions. Wood also corresponds to our physical and mental flexibility, and our ability to accept and adapt to change. Wind nourishes wood because it forces deep rootedness, giving integrity to the structure, to support flexibility. Wood reminds us that growth manifests through challenging resistance🌬️Nutritionally, the Wood element is nourished by sour foods like lemon, lime, pickles, rose hip, sauerkraut, apple, blackberry, cheese, grape, mango, olive, raspberry, sourdough bread, tangerine, tomato, sprouts, and yogurt. The colour corresponding to Wood is the bright green of young, spring plants, so be sure to include those in your diet, along with activated / sprouted wholegrain and legumes🌱The direction of Spring is east, corresponding to the sun rise. A healthy Wood element allows for ease upon rising, and feeling energized for the day ahead. A sluggish liver can make for a slow morning riser☀️The health of the liver is reflected in our eyes and nails - especially toe nails (think roots!). Blurred vision, bloodshot eyes, yellow sclera (whites of the eyes), and soft, ridged, cracked, and / or flaky nails communicate that something is off with the liver👁️And lastly, it’s an auspicious time to focus on releasing emotions that no longer serve us—specifically those rooted in anger, resentment, frustration, and lethargy - to keep the liver balanced and vital🙏Wishing you all a bright, expansive, and creative Spring season ahead!🌦️....#mynewroots #tcm #spring #woodelement #liver #gallbladder #springtips

💫🍎Baked Apples with Chai Date Caramel🍎✨

💫🍎Baked Apples with Chai Date Caramel🍎✨Here’s my latest recipe - shared this week on Grow - with flavours, textures and vibrations that get along oh so well!🤩 Apples, dates, warm spices, salty caramel, oooooh! These sweet dreams make a stellar dessert or weekend brunch dish that anyone would be pleased to enjoy. It’s also perfect for these last weeks of winter that still ask for some warmth and coziness🧣🥰I hope you make it this weekend! Vegan-friendly, gluten-free and refund-sugar free✨🍎 Recipe on Grow - link in bio to join 🤗......#mynewroots #bakedapples #bakedapple #datecaramel #chaicaramel #glutenfree #veganfriendly #plantrich #heakthybreakfast #healthybreakfastideas #healthydessert #naturallysweetened

Hi friends, so many of you have been asking for an

Hi friends, so many of you have been asking for an update on my diet these days, my body, and what’s been going on for me. Happy to answer☺️First, I’ll start with the good. I’m absolutely healing my back and feeling SO MUCH BETTER physically. My disc herniations are mending, and because of that, my sciatica is almost completely relieved. I am able to walk for longer and longer distances, I’m finally sleeping comfortably, and just recently, able to stand at the stove and cook dinner again - this is huge! I am in physiotherapy once a week on a Pilates reformer, with a few rehab exercises I can do on my own. I still see an osteopath and acupuncturist on a regular basis. Still doing breathwork. Still resting on the PEMF infrared mat one to three hours a day. As far as my diet goes, it seems the more animal foods I eat, the stronger I feel. As challenging as it was to open up to this idea, I now have real proof that it was the best decision for me. I try to eat a little bit at every meal, and incorporate things like bone broths into vegetable-rich meals, like the one above (kichadi-ish rice dish cooked in chicken stock). I feel indescribably grateful to my local farmers like @evermeadowfarm who raise animals in true connection to the land, regenerating the soil and strengthening the ecosystem in process. They’ve changed my mind a lot about eating animals. From a mental perspective, my greatest challenge is accepting the way my body is changing right now. Removing all restrictions from my diet and incorporating richer and denser foods, has definitely made an impact, one that I can see and feel. Coupled with not being able to move the way I did before my injury - cardio and weight training multiple times a week - of course I am going to notice a change, since that is kind of the point! This is a body in a repair and building phase🤍CONTINUED IN THE COMMENTS🙏

🧅This humble beauty is the latest addition to G

🧅This humble beauty is the latest addition to Grow's Print collection. An ode to the gorgeousness in the everyday. You'll find a total of 20 (and growing!) prints that are ready for you to download and send off to your favourite printer and in both small and large sizes, US and international formats🧅There's no place pics of food *shouldn't* go IMO. What print would you like to see? What's missing on your walls?......#mynewroots #gourmetprintshop #onion #onionskins

😋Making a batch of these savoury and satisfying

😋Making a batch of these savoury and satisfying Grain-free Chile Cheddar Biscuits this morning and ooooooh does it smell good in here!🌶️🧀Find the recipe on Grow! Link in bio🤗Happy Friday, loves!.....#mynewroots #grainfree #glutenfree #grainfreebiscuits #glutenfreebiscuits #cheddarbiscuits #chilecheddar

🍫Introducing a new series here on the feed: Min

🍫Introducing a new series here on the feed: Mineral of the Month! I’ll be sharing all about one essential mineral each month; what it does in the body, deficiency symptoms, the different varieties and forms, and the best food sources!🥑For March we are talking about the master mineral: MAGNESIUM! Relative to other nutrients, we only need small amounts of magnesium, but our bodies quickly deplete this mineral through everyday functions like movement, digesting food, supporting cognitive health, pumping blood, and many more (it’s involved in over 300 biochemical reactions)! Plus, it’s one of the most common nutrient deficiencies in North America. Because of this, I recommend squeezing as many magnesium-rich foods into your diet as possible, and in most cases, supplementing for extra support🤲The human body cannot produce magnesium on its own, so it is critical we obtain this mineral through foods like cacao and dark chocolate, almonds, chia, pumpkin seeds, avocados, spinach, and black beans 🫘 Signs of deficiency include low energy, hormone imbalances, anxiety, depression, high blood pressure and hypertension, muscle spasms and cramping, and difficulty falling asleep at night, as magnesium helps to relax the body and mind 💆‍♀️☁️If you’re interested supplementing with magnesium, here is a quick guide: Magnesium glycinate (or bisglycinate) is my go-to for a general Mg deficiency as it has a high absorption rate without the laxative effect. Meanwhile, magnesium citrate is a surefire way to knock out a bout of constipation, if that’s what you’re needing! Threonate is a wonderful form to support brain health as it can cross the blood-brain barrier while taurate loves on the heart by regulating blood pressure and preventing heart arrhythmias. And lastly, if you’re an Epsom salt lover, your muscles can thank magnesium sulfate for that one! But take caution - too much can also send you running to the toilet💩These are just a few of the many forms out there! But before you consider supplementing, the nutritionist in me must encourage you to eat your magnesium-rich foods first 😘 Do you have a favourite?.....#mynewroots #magnesium #mastermineral #cacao

🧂💎A new month means a fresh newsletter, and

🧂💎A new month means a fresh newsletter, and for March, I’m talking all about salt! This always-free resource is a space where you’ll find recipes both old and new, friends I admire, holistic nutritional knowledge, inspiration, and updates from the My New Roots kitchen.💌 Tomorrow, you'll receive a salty newsletter (pun intended!) explaining why I recommend learning about salt, which types to consider purchasing (and which to avoid), its glorious health benefits, a word on table salt, a special recipe from the MNR cookbook, and plenty 🤲 It's so important to me to offer access to My New Roots at all levels, and the newsletter and blog are where you’ll forever find just that! If you’d like to follow along and learn more, head to the link in my bio, click MNR newsletter sign up, and join our community🤗 I'd love to see you there!And, if you’re already in Grow, check out my latest article on salt to get a sneak peek of what’s to come next week🪴.....#mynewroots #mnrnewsletter #salt #saltforhealth #seasalt #maldon #maldonsalt #pinkhimalayansalt #himalyansalt #blacksalt #blacklavasalt #selgris

🍎🍯 New on Grow this week: Honeycomb Salad th

🍎🍯 New on Grow this week: Honeycomb Salad that will shake you out of the winter doldrums and remind you that spring is in fact, right around the corner!🌱 It’s crunchy, it’s fresh, it’s a little bitter but not in an offensive way, it’s perfect to wake up your palette from months of soft, cooked food🥗Never heard of honeycomb in a salad before? Me neither! But let me tell you, it’s DIVINE✨ Just toss it in, sprinkle with flaky salt, and mix it up. You’ll get chewy bites of sweetness that are lit up with crystalline salinity! I’m excited for you!🤩🥲I’ve also stocked this salad with “cheese lace” - crispy pecorino coins that add a whole other dimension with their delicate savouryness. Make a double batch and toss them on eggs, roasted veg, or steamed grains. Recipe is on Grow! Go get it! Link in bio😘 .....#mynewroots #mnrgrow #mynewrootsgrow #recipe #salad #honeycomb #vegetarian #vegetarianrecipes #creativesalads

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About

Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007.

After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.

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