Judith Finlayson Logo
  • Home
  • Pregnancy, Nutrition and Family
  • Genes, Your Health and Aging Well
  • Recipes
  • Books
  • Menu

Desserts

  • Gluten-Free Oatmeal Coconut Cookies with Cranberries and Pecans
  • Chile-Spiked Chocolate PotsChile-Spiked Chocolate Pots
  • Peaches with Raspberry Coulis and Passion Fruit SorbetPeaches with Raspberry Coulis and Passion Fruit Sorbet
  • Black Sticky Rice PuddingBlack Sticky Rice Pudding
  • Chewy Oatmeal Coconut Cookies with Cranberries and PecansChewy Oatmeal Coconut Cookies with Cranberries and Pecans
  • Coconut Rice Pudding with Flambeed BananasCoconut Rice Pudding with Flambeed Bananas
  • Goji Spiked Quince
  • Basmati Rice Pudding
  • Madame Saint-Ange’s Peruvian CreamMadame Saint-Ange’s Peruvian Cream
  • Coconut-Laced Black Sticky Rice PuddingCoconut-Laced Black Sticky Rice Pudding
  • Oranges in CointreauOranges in Cointreau
  • Chocolate Flan with Toasted AlmondsChocolate Flan with Toasted Almonds
  • Delectable Apple-Cranberry Coconut CrispDelectable Apple-Cranberry Coconut Crisp

Share this:

  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)

After working as a journalist and political speechwriter for many years,  I was able to pursue another of my passions when I was offered the opportunity to write a cookbook. That marked the beginning of my serious interest in the health benefits of consuming nutritious whole foods.  Several years ago, this interest took me in an entirely new direction when I discovered the work of epidemiologist David Barker. My most recent book, You Are What Your Grandparents Ate is based on 40 years of research into the field of science spawned by his research, which is known as the Developmental Origins of Health and Disease.  Hundreds, perhaps thousands, of studies are now showing that many of the risks for chronic diseases can be traced back to your first 1,000 days of existence, from the moment you were conceived and perhaps even beyond to the experiences of your parents and grandparents. 

Yes, you may be more susceptible to certain chronic illnesses due to your ancestors’ experiences. The good news is you can change this story. Emerging research in the field of epigenetics is showing that taking even small steps, like getting more exercise and eating more nutritious food, can help to reverse inherited vulnerabilities by changing how your genes express themselves.  The end result is better health, not only for yourself but also for your offspring and their children, and likely for generations to come

judith.finlayson

It’s always so exciting when locally-grown aspar It’s always so exciting when locally-grown asparagus becomes available. I had my first --- but certainly not my last --- taste of this year’s crop @union_restaurant last night. It was grilled, accented with radishes and topped with a generous slice of Grey Owl, a delicious fresh goat’s milk cheese from Quebec. I savored every bite and will, for sure, be cooking plenty of asparagus over the weekend.
 
Just to remind you, it’s a good idea to eat as much asparagus as you can while it is in season. Asparagus is low in calories and loaded with nutrients, including folate ---- which you need lots of if you’re pregnant. As you grow older, folate supports cellular health, which is an important component of slowing down the aging process. 
Asparagus is also abundant in phytonutrients, including antioxidants that support healthy blood pressure and fight free radicals as well as inflammation. And don’t forget those friendly little critters in your gut. Asparagus is also high in fiber which provides them with the nourishment they need to keep you healthy. 
 
And, of course, asparagus is delicious. These are just some of the reasons why I love to eat as much of this vegetable as I can when it’s in season.
Thanks to a burst of summer, I’m in the mood for Thanks to a burst of summer, I’m in the mood for cold sides. If you’re tired of the same-old salads try cold soba noodles, instead; they are particularly refreshing on a hot humid day.
In Japan they are often served with a dipping sauce and pickled vegetables.  If I’m making them myself, I just toss the cooked noodles in a mixture of wasabi, minced gingerroot, soy sauce, olive oil and a bit of water. Then I chill them thoroughly. It’s quick, easy and delicious.
Soba noodles are made from buckwheat, a gluten-free grain that doesn’t get much love.  But it should. Like all whole grains it is nutrient-dense and has many health benefits. For starters, it is complete protein and provides both soluble and insoluble fiber, among other nutrients. It also provides a compound D-chiro-inositol, which has been shown to keep blood sugar under control and is used to manage diabetes.
BTW, if, like me, you can’t eat gluten be sure to check the label on your soba noodles.  Many have added wheat.
Did you know that poor nutrition during pregnancy Did you know that poor nutrition during pregnancy can handicap your baby’s brain development? There are numerous mechanisms underlying poor cognitive development in utero. Among them is the awareness that poorly nourished mothers are more likely to give birth to babies with a low birth weight (5.5 pounds or less.) In addition to being associated with increased risk for numerous health problems, low birthweight is more likely to predispose babies to cognitive problems.  If you’re interested in knowing more about these processes, read my recent article on yourzenmama.com.
Trying a new version of an old standby for a quick Trying a new version of an old standby for a quick weeknight meal. This recipe for Shrimp Fried Rice is from the Korean-American food writer and recipe developer Eric Kim. It’s made with the usual suspects ---nutritious whole foods like eggs, shrimp and frozen stir-fry vegetables. I tweaked it by using brown jasmine rice, instead of less-nutritious white, which I cooked in the morning in my rice cooker, then rested in the fridge all afternoon. Cold rice is firmer and produces a better result than freshly cooked.
I really enjoyed the fusion finish --- Kim calls it Yum Yum Sauce --- a mayonnaise-based Japanese steakhouse sauce, which really reminded me of a splashier version of Marie rose sauce, the British version of shrimp cocktail sauce. In any case, it was, as he suggests, quite yummy and since I upped the quantity of shrimp called for, just perfect as a dipping sauce for the extras.
I’m very pleased with myself for transforming a I’m very pleased with myself for transforming a batch of leftover roasted peppers into this delicious main course pasta.  I picked up some sweet Italian sausage from the butcher, sauteed it with a generous handful of minced garlic, added a small can of cherry tomatoes and the pureed roasted peppers along with the copious amounts of extra virgin olive oil they had been tossed with.  I seasoned well with salt and freshly ground black pepper and, after simmering for about 15 minutes I added the cooked pasta, a splash of pasta water and Parmesan cheese. Of course ,I sprinkled the finished product with plenty of chopped parsley for additional nutrients and served it with a green salad to round out the nutritional bounty. Leftovers will make a very tasty lunch.
How about this delicious pan-fried cod loin, with How about this delicious pan-fried cod loin, with steamed clams and green sauce? Served over fiber-rich white beans, the dish is packed with such a wide ranch of nutrients that it can function as dinner-in-a-bowl. It’s worth remembering that finishing any dish with a simple green sauce is a great way to use up fresh herbs like parsley and chives, while bumping up nutrient variety, a key to healthy eating. I recently enjoyed this mouth-watering combo @union_restaurant.
Vegetable forward is certainly an easy healthful s Vegetable forward is certainly an easy healthful solution with recipes like this Pasta with Green Puttanesca from @clarkbar.  It’s loaded with nutrient-dense ingredients like capers, olives, spinach and my favorite ingredient du jour, green garlic. It’s lighter than the mature version and has an extremely appealing fresh flavor, like a scallion on steroids. Served with gluten-free whole grain pasta (I used a quinoa/brown rice version) this makes a delicious and extremely nutritious meal.
The sun is shining, the temperature is rising and The sun is shining, the temperature is rising and I’m jumping the gun and serving our first barbecued chicken wings of 2022.  I just love the finger-lickin flavor of a good old soy-honey marinade with lots of garlic and ginger and just a hint of chile.  As for the salad ---- well, it isn’t summer yet, but I can purchase good greenhouse-grown lettuce which I bump up with tomatoes, a Haas avocado and scallions, tossed in a vinaigrette made with excellent extra-virgin olive oil.  It was all very yummy and I look forward to repeat performances as summer unfolds.
I’m trying something different with this miso no I’m trying something different with this miso noodle bowl, which includes soba noodles, edamame and white miso, ingredients I don’t often eat. It’s an attempt to address my one weakness in following a healthy diet: a tendency to fall back on the same old foods.  It’s important to include a variety of foods in your diet, primarily because it helps to ensure that you obtain all the nutrients you need to keep you healthy. 
 
Consider that edamame are particularly high in isoflavones, phytonutrients with a wide range of health benefits, including reducing the risk of developing osteoporosis and certain types of cancer. Components of foods, including soybeans are being actively studied as nutraceuticals. But it’s worth remembering that research shows their chemoprotective properties are enhanced by their interaction with different food substances. For instance, when the phytochemicals in soy are combined with those provided by black or green tea, it creates synergy in their ability to fight certain types of cancer. Just one more example of why it pays to regularly consume a medley of foods --- as science consistently confirms, whole, not refined and heavily weighted toward plants.
What to do with some fabulous cote de boeuf leftov What to do with some fabulous cote de boeuf leftover from a birthday celebration? I viewed it as an opportunity and turned it into a Thai-inspired grilled beef salad.  My ad hoc version included an abundance of salad greens, scallions and avocado. The Thai flavors come from the cilantro garnish and the dressing, a combination of rice vinegar, lime juice, and gluten-free soy and fish sauce.
I don’t eat much red meat but when I indulge, I make sure it’s pasture raised. Grass-fed beef is an excellent source of high-quality protein (we need more as we age,) B vitamins and minerals like iron and zinc. It also provides a range of healthy fats, like omega-3’s and conjugated linoleic acid, an omega-6, which acts as an anti-inflammatory. Teamed up with leafy greens, it makes a very nutritious and delicious  meal.
There is a lot more to whole grains than rye bread There is a lot more to whole grains than rye bread and oatmeal.  If, like me, you love Pad Thai why not include a serving of nutritious whole grains in the recipe by making it with brown rice noodles? They are much more nutritious than those made from refined white flour ---- for instance, you can expect to obtain about 4 grams of gut-friendly fiber from a serving of the noodles in this dish. And, of course, the remaining ingredients --- red pepper, fresh bean sprouts, wild shrimp, eggs, peanuts, green onions, garlic, tamarind paste and cilantro--- round out the nutrients making this a well-balanced and very nutritious dish.
Take a pound of ground; this simple combination of Take a pound of ground; this simple combination of ground beef, onions, a touch of garlic, fresh rice noodles and corn kernels seasoned with fresh rosemary and simmered in robust beef stock, makes a great weeknight meal. It is deliciously bland.  If you crave a little spice, serve hot sauce on the side. Leftovers are wonderful, too.
Load More... Follow on Instagram

 
 

Recipes

Appetizers

 

 crmyonionsoupkalesoup
Soups

 

zstybrsdbeefnewpot-756x1024small
Beef, Pork & Lamb
 

mrcnlmnchknolvssmall
Poultry

 

brasiedswrdfishsmall
Fish & Seafood
 

cuminbeetssmall

Vegetarian & Vegan

 

 oatgroatsstlcutoatssmall
 Grains & Legumes 


 
rdbnsgrnssmall
Sides & Sauces

 

chcflantstalmsmall
Desserts
         glutenfree

Gluten-Free

 

 

 

 

Contact Judith Finlayson

 

logo
120 Eglinton Avenue East Suite 800
Toronto, ON Canada M4P 1E2
tel: (416) 322-6552 fax: (416) 322-6936
www.robertrose.ca

PRIVACY POLICY

JudithFinlayson©2020