Written by: "Jacquelyn Cardinal"

How to Work Less, Rest Better, and Let The Little Things Go

It’s been one heck of an autumn.

As the lovely matriarch of the elevenses crew touched on in our introduction to the topic of ‘Budget’, Natalie and I have made our big move over to Brighton, UK at the beginning of September. It’s been a big adjustment but I have to say that overall I’m really enjoying my time in the land of bangers and mash.

Brighton

Besides the usual budget pains that come from moving, I’ve been finding myself running into a different kind of budget constraint: energy. 

Sure, regular ole physical energy is for sure is used up more quickly over here with the realities of not having a car but still living halfway up a big hill (and up 3 flights of stairs to our flat) and needing to walk to get groceries, meet friends, and enjoy the seaside – but I found that to be a fairly straightforward thing to get used to. Where I really ran into that energy budget constraint is in the sheer amount of work-related opportunity that is making itself available to me, and the actual amount of efficient, focussed work hours I can possibly squeeze out of my head. 

Suffice it to say that they don’t exactly match up.

It’s been one heck of an autumn. As the lovely matriarch of the elevenses crew touched on in our introduction to the top...

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Introducing August: “Recharging”

Welcome to “The Table”, our first of many posts about what’s going on at Elevenses and in our community. 

This month it’s me, Jacqui, writing to you all to introduce next month’s topic that we’ll all be addressing: “Recharging”. Put so aptly by the matriarch of the Elevenses family, August has always been a month of trying to squeeze as much rest and relaxation out of the summer as we can before school or work puts us on the hop once more. 

When our family was younger this meant my all-time favourite routine: waking up and immediately going to “Summer Fun” (the Green Shack programs put on by the City of Edmonton), heading home for a tasty lunch, packing our bags and going to swimming lessons, and then finishing up the afternoon with a couple episodes of the Cardinal house classics the Magic School Bus and Bill Nye the Science Guy.  Dinner followed, as well as a couple more hours at the neighbourhood park just after the sun started to sink. For me, August meant awesome days filled with lovely food, family time, occasional terrifying nighttime storms, and ignoring the “Back to School” signs cropping up in Walmart as long as humanly possible. 

Nowadays, August for our grown-up family + the amazing Natalie Wright means seeing the fruits of Hunter’s summertime labours in the Fringe, experimenting with new recipes, lots of travel, and piling into whatever room the portable air conditioner is in and binge-watching House of Cards on Netflix when the temperature goes much higher than 25 degrees. We’re wimps, we know. 

Even with the heat that it brings along with it, I have to say August has always been a favourite month of mine. I look forward to this one especially because of the epic month we have planned here at Elevenses!

Keep an eye out this month for articles about what August’s “Recharging” means to each of us, the recipes we’re loving right now, and awesome product reviews. 

Wishing everyone tasty eats, healthy bodies, and happy minds!

– Elevenses HQ

Welcome to “The Table", our first of many posts about what’s going on at Elevenses and in our community.  This mont...

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What Is Gluten & Why You Should Care About It

Fields of Wheat

It’s been a couple weeks since my last exam released me from it’s chokehold, and since then I’ve been doing a mix of panicking about what I’m going to do with my life now that I’m finished my undergrad and doing some reading that I’ve been putting off on the huge topic of gluten. It’s been a good mixture in my opinion, only made better with the company of this guy around the house:

Chase!

(By the way, if you’re not already following elevensesfood on Instagram – you’re missing out. It’s a glorious stream of delicious things we’re working on in the Elevenses test kitchen.)

Anyways, let’s get cracking on this fascinating topic!

What is Gluten?

It’s been a couple weeks since my last exam released me from it’s chokehold, and since then I’ve been doing a mix of pan...

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Slow Food, the Gut Membrane, and Elevenses House Bone Broth

Slow Food

One of my absolute favourite genres of childhood memories was the smell of food cooking when coming in from a long hard day at elementary, a big soccer game, or a particularly rowdy evening at the park.

The smell of baking was of course always a treat, but as the strange child I was who honestly preferred water over other beverages, and salty over sweet, I particularly delighted in the smells of meats, herbs, and spices emanating from the magical domain that was the kitchen. Truly, there was nothing that could make little Jacqui happier than dropping my backpack and smelling chillies, stews, or roasts and my Mom telling me dinner was in a half hour.

Fast forward to today, and the only thing that’s really changed is that Hunter and I are active in the creating of beautiful new smell-memories. Well, that and I’ve become interested in the chemical/nutritive side of what happens to food when you cook it for long spans of time, and how we can think of certain long-cook time foods as medicines.

Funnily enough, what comes to mind for me when I think about “slow food” is the gut.

One of my absolute favourite genres of childhood memories was the smell of food cooking when coming in from a long hard...

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Gut Microbiology, Resistant Starch, and Green Plantain Chips

“You are only 10% of who you think you are.” – Richard Nikoley

“Jac, you should write a quick blog about this. Honestly, it’s awesome.” said Nat over a cloudy beverage this morning. 

“Totally!” Mom agreed, holding a similarly cloudy beverage, “I think people would find it really interesting.” 

The contents of the cloudy beverage, and the subject of this quick article, is a little something that has been taking the Paleo world by storm = resistant starch. 

Resistant starch is something of a revelation for me, rivalling the first food revelation I had about 5 years ago that low fat diets were stupid (thanks again and always Sean Croxton). I say revelation because resistant starch pretty well knocked me on my ass for two reasons:

  • It totally overthrew my belief that all carbs should be eaten in moderation, and starches most especially.
  • It immediately brought the concept of gut microbe ecology to its rightful, central place in my own understanding of health.

What’s more, it was a total “duh, why didn’t I think of that?” moment, and it has yielded some interesting new ingestibles. 

"You are only 10% of who you think you are.” - Richard Nikoley “Jac, you should write a quick blog about this. Honestly,...

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The Late Harvest

This year is a special time for all of us at the Elevenses house, and for me personally, it’s chiefly because (as I’ve mentioned excitedly before) it’s my final year of University. Suffice it to say that this year is a simultaneously wildly exciting and terrifying time, and that it really colours how I’m perceiving the current topic of interest in the family. “The Harvest” to me very much speaks to what it means to gather the fruits of my labours, and while it’s a beautiful, validating, fulfilling process – it’s also a buttload of work. 

As a consequence of this, the post I’d dreamed of putting up on our lovely blog about the changing seasons and it’s effects on our physiology (and what to do about it) remained at about 40% completion for the entirety of December. I know, you’re all disappointed and are wondering – “but Jacqui, when will we get to read this amazing, life-changing piece?” Well, dear readers, fear not because I do intend on finishing it up very soon. In the meantime however, please enjoy the following recipe for my low PUFA (Polyunsaturated Fatty Acids) version of the delicious Coconut Cream Larabar

This year is a special time for all of us at the Elevenses house, and for me personally, it's chiefly because (as I've m...

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Epistéme Introduction

“Epistemology noun: a branch of philosophy that investigates the origin, nature, methods,and limits of human knowledge.”

 

Who I am in the family:

I am one of the many fortuitous tasters of the fruits of our kitchen, a sourcer(er) of local, responsible meats, veggies, and fruits, a fledgeling biohacker, a social theory and nutrition nerd, and lovingly referred to by Dad as “The Angry Foodist” (I suppose there is such a thing as too many rants about butter). I’m the older sibling of the lovely Hunter, the lucky daughter of Patricia (or Momma Bear), partner of the brilliant and beautiful Natalie, and cat-mom to Leo. I dearly love travel, cheese, pigs, Tolkien, and wine.

 

"Epistemology noun: a branch of philosophy that investigates the origin, nature, methods,and limits of human k...

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