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	<title>Jane Dummer</title>
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	<link>http://www.janedummer.com</link>
	<description>Registered Dietitian</description>
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		<title>Spice up your Health</title>
		<link>http://www.janedummer.com/spice-up-your-health/</link>
		<comments>http://www.janedummer.com/spice-up-your-health/#comments</comments>
		<pubDate>Thu, 16 May 2013 16:30:34 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Anti-inflammatory]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[diabetes]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[Jane Dummer]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[smoothie]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[Turmeric]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2466</guid>
		<description><![CDATA[Do you reach for the salt shaker or even ketchup to add flavour? You&#8217;re not alone. Most Canadians don&#8217;t use herbs and spices on a regular basis. They may have a large spice rack on display,&#160;yet the spices&#160;don&#8217;t make it to the stove top or oven. I&#8217;m giving you three great reasons to&#160;spice up your recipes with basil, cinnamon and turmeric! Basil Basil is a fragrant herb with round leaves that may or may not be pointed. It is usually green in colour, and looks similar to peppermint. It is often used in pesto, salads, soups, on sandwiches&#160;and in&#160;tomato-based dishes. &#160; Health benefit &#8211; Anti-inflammatory A health benefit of basil is its anti-inflammatory effects. In a recent study, it was &#8230; <a href="http://www.janedummer.com/spice-up-your-health/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>Cinco de Mayo</title>
		<link>http://www.janedummer.com/cinco-de-mayo/</link>
		<comments>http://www.janedummer.com/cinco-de-mayo/#comments</comments>
		<pubDate>Sat, 04 May 2013 19:27:21 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[celebration]]></category>
		<category><![CDATA[Cinco de Mayo]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Jane Dummer]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[limes]]></category>
		<category><![CDATA[May 5]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Party]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2382</guid>
		<description><![CDATA[Cinco de Mayo, a celebrated war date in Mexico has turned into a culinary feast in a variety of countries. In this short blog, I&#8217;m linking you to three archived posts &#8211; one about avocados, another about lentils and finally, one of the first documented functional foods, limes. You can use these three delicious and healthy foods in many recipes for your May 5th celebration! 1. Avocados 2. Lentils 3. Limes Visit CaliforniaAvocado.com for Cinco de Mayo recipes and party tips. Have fun!]]></description>
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		<title>Artisan Cheese</title>
		<link>http://www.janedummer.com/artisan-cheese/</link>
		<comments>http://www.janedummer.com/artisan-cheese/#comments</comments>
		<pubDate>Sun, 21 Apr 2013 22:43:07 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Artisan Cheese]]></category>
		<category><![CDATA[Austria]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cowgirl Creamery]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Earth Day]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Gunn's Hill]]></category>
		<category><![CDATA[Jane Dummer]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[Quebec]]></category>
		<category><![CDATA[San Francisco]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2261</guid>
		<description><![CDATA[When I travelled to Austria a few years ago, I was able to experience a delicious artisan cheese &#8211; but only for one night. Let me explain, the first night we enjoyed the cheese, then the next evening at the hotel we asked a gentleman with the service staff if we could have the same cheese again. He said, &#8220;No, it was a onetime batch from a farmer &#8216;down the road&#8217; and we can&#8217;t get anymore right now.&#8221;&#160; Talk about local and special, plus that response made us crave the mild, yet flavourful soft cheese rolled in cracked peppercorns even more! &#160; First Food Memory = Cheese Cheese is one of my earliest and fondest food memories. As a child, &#8230; <a href="http://www.janedummer.com/artisan-cheese/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>Avocados</title>
		<link>http://www.janedummer.com/avocados/</link>
		<comments>http://www.janedummer.com/avocados/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 19:26:26 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Alligator Pear]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[Grow with Nutrition]]></category>
		<category><![CDATA[Hass Avocado]]></category>
		<category><![CDATA[heart health]]></category>
		<category><![CDATA[IACP]]></category>
		<category><![CDATA[Jane Dummer]]></category>
		<category><![CDATA[Phytochemicals]]></category>
		<category><![CDATA[vitamins]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2240</guid>
		<description><![CDATA[I just returned from the IACP (International Association of Culinary Professionals) in San Francisco. The conference was good, the weather was perfect (sunny and 21&#176;C) and the food was excellent. California boosts an incredible agriculture landscape. I&#8217;m sharing my love for avocados in this blog. I specifically love their smooth, creamy texture and I like using&#160;avocados&#160;as a spread. What is the alligator pear? Avocados, also known as the &#8220;alligator pear,&#8221; are grown in tropical climates, with Mexico currently as the largest producer. They have green leathery skin, and fleshy pear-shaped bodies. Botanically, avocados are fruits that grow on trees, and commercially, they ripen after harvesting. Although avocados are not particularly sweet or flavourful, they have a distinct taste. They are &#8230; <a href="http://www.janedummer.com/avocados/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Buckwheat, Amaranth and Black Rice</title>
		<link>http://www.janedummer.com/buckwheat-amaranth-and-black-rice/</link>
		<comments>http://www.janedummer.com/buckwheat-amaranth-and-black-rice/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 15:36:02 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Amaranth]]></category>
		<category><![CDATA[amino acids]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[Black Rice]]></category>
		<category><![CDATA[Buckwheat]]></category>
		<category><![CDATA[fiber]]></category>
		<category><![CDATA[fibre]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Magnesium]]></category>
		<category><![CDATA[Manganese]]></category>
		<category><![CDATA[Protein]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2221</guid>
		<description><![CDATA[Often I get questions about gluten-free ingredients and foods.&#160;For the first time, I&#160;used buckwheat flour in the cocoa lentil bars (my last blog post). Therefore, I researched it, amaranth and black rice.&#160;In this&#160;post I want to share with you some quick facts about these three&#160;nutritious&#160;gluten-free ingredients. Buckwheat Contrary to popular belief, buckwheat is not a cereal grain, but is a fruit seed related to rhubarb and sorrel. It is gluten-free. Nutrition and Health Properties Buckwheat is a very good source of manganese, and a good source of magnesium, copper and dietary fibre. Magnesium contributes to the heart healthy benefits of buckwheat, since it is involved in relaxing blood vessels, improving blood flow and nutrient delivery, and lowering blood pressure. Buckwheat &#8230; <a href="http://www.janedummer.com/buckwheat-amaranth-and-black-rice/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>A Healthy Recipe with Cocoa for the Easter Basket</title>
		<link>http://www.janedummer.com/healthy-recipe-for-the-easter-basket/</link>
		<comments>http://www.janedummer.com/healthy-recipe-for-the-easter-basket/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 12:33:47 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Buckwheat Flour]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Cocoa]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Flax]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Wellness]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2209</guid>
		<description><![CDATA[Happy Easter! Do you&#160;want a healthier option for the Easter Basket? Is cocoa and dark chocolate on the menu this Easter? I want to share with you a delicious recipe that was given to me by a client. I&#8217;ve modified it slightly. Let me know if you think these cocoa lentil bars are delish! &#160; Cocoa Lentil Bars Makes 20 servings&#160;&#160;&#160;&#160;&#160;&#160;&#160; Time required &#8211; &#160;15 minutes preparation and 25 minutes baking Ingredients: 1 cup mashed lentils 2 eggs &#189; cup of olive oil &#189; cup of buckwheat flour &#189; cup of oat bran &#188; cup of ground flax seed 2 cups of oats 1 tablespoon of unsweetened natural cocoa powder 1 &#189; cups of semi-sweet chocolate chips &#160; Directions: Preheat &#8230; <a href="http://www.janedummer.com/healthy-recipe-for-the-easter-basket/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Korean Cuisine Part Two</title>
		<link>http://www.janedummer.com/korean-cuisine-part-two/</link>
		<comments>http://www.janedummer.com/korean-cuisine-part-two/#comments</comments>
		<pubDate>Sun, 24 Mar 2013 16:37:42 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Gimjang]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[Korean]]></category>
		<category><![CDATA[Momofuku]]></category>
		<category><![CDATA[Mother in Law Kimchi]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2199</guid>
		<description><![CDATA[&#160; My interest in Korean cuisines continues in this post. I&#8217;ve included eight slightly random Korean food facts, a short blurb about Momokufu in Toronto and a simple kimchi recipe with no salt. Eight Random Korean Food Facts Korea is the largest consumer of garlic, with Italy coming in second. Street food is very common in South Korea, with boiled snails and silk warm larvae sold as snacks. Kimchi provides great flavour and has many health benefits. It contains many vitamins, but also contains healthy bacteria, such as those found in yogurt, which aids in digestion. Gimjang is the process of kimchi making, and is a huge Korean winter tradition which takes place between mid-October to late November. Gimjang represents &#8230; <a href="http://www.janedummer.com/korean-cuisine-part-two/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Korean Cuisine Part One</title>
		<link>http://www.janedummer.com/korean-cuisine-part-one/</link>
		<comments>http://www.janedummer.com/korean-cuisine-part-one/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 13:43:58 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[banchan]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Food Trends]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[gochujang]]></category>
		<category><![CDATA[Kimchi]]></category>
		<category><![CDATA[Korean Food]]></category>
		<category><![CDATA[Momofuku]]></category>
		<category><![CDATA[sesame oil]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2174</guid>
		<description><![CDATA[&#160; The topic of Korean cuisine is something I&#8217;ve wanted to blog about for the past year. This blog is part&#160;one in a two part series. Part one&#160;focuses&#160;on the Korean food flavours, the interest and trend. In part two, I&#8217;ll focus on Korean food facts, the popularity of Momofuku and a low sodium recipe. In 2012, I found Korean influences incorporated into many North American restaurants&#160;and food trucks&#39; menus. The most obvious way was the use of kimchi. A staple food in Korean culture, kimchi is a term used to describe fermented and pickled vegetables. Common foods that are pickled are cabbage, cucumber, and daikon (white radish). &#160;It is served at almost every meal, along with other foods that are &#8230; <a href="http://www.janedummer.com/korean-cuisine-part-one/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Happy St. Patrick&#8217;s Day</title>
		<link>http://www.janedummer.com/happy-st-patricks-day/</link>
		<comments>http://www.janedummer.com/happy-st-patricks-day/#comments</comments>
		<pubDate>Fri, 15 Mar 2013 18:04:19 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Green]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Irish]]></category>
		<category><![CDATA[limes]]></category>
		<category><![CDATA[Seaweed]]></category>
		<category><![CDATA[St. Patrick's Day]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2158</guid>
		<description><![CDATA[&#160; Here are my 5 favourite healthy green foods&#160;and the reasons why I like to eat them on St. Patrick&#39;s day and year round&#8230; Avocados because of their creamy texture, healthy fats, potassium and fibre. Broccoli because I like to eat it both raw and cooked, plus it is full of the fibre and antioxidants. Cabbage is a traditional St. Paddy&#8217;s day food and like other cruciferous vegetables (including broccoli) offers your body protective and health-boosting benefits. Limes are one of the first recorded medicinal foods because of their vitamin C content and ability to prevent scurvy in sailors during long journeys. I add fresh lime juice to&#160;water and to my favourite curry dishes. Seaweed is the new green food&#160;on &#8230; <a href="http://www.janedummer.com/happy-st-patricks-day/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Foods for Immune Health</title>
		<link>http://www.janedummer.com/foods-for-immune-health/</link>
		<comments>http://www.janedummer.com/foods-for-immune-health/#comments</comments>
		<pubDate>Mon, 11 Mar 2013 18:45:18 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[Food Facts]]></category>
		<category><![CDATA[Nutrition News]]></category>
		<category><![CDATA[Colds]]></category>
		<category><![CDATA[dietitian]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[Immune Health]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Virus]]></category>
		<category><![CDATA[Wellness]]></category>
		<category><![CDATA[Yogurt]]></category>

		<guid isPermaLink="false">http://www.janedummer.com/?p=2131</guid>
		<description><![CDATA[What do ginger, mushrooms and yogurt have in common?&#160; They are foods with immune health properties. With cold and flu season wrapping up for the year, why not give your immune system the 1-2-3 combination to keep up the fight! Ginger Ginger, also known as ginger root is found underground as part of the rhizome of the plant. A recent study found that fresh ginger effectively protected against a flu like virus (human respiratory syncytial virus or HRSV) that affect many children and elderly worldwide (1). The study found fresh ginger blocked viral attachment as well as internalization of the virus. &#160; Mushrooms There are&#160;many different types of edible mushrooms including Portobello, enoki, oyster and shiitake. Mushrooms are touted for &#8230; <a href="http://www.janedummer.com/foods-for-immune-health/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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