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Curried Quinoa Mango Salad



By The Fig Tree (

Yield: 4 servings


  • 1 cup of uncooked quinoa, rinsed in cold water and well drained
  • 2 tablespoons of olive oil
  • 1 tablespoon of cider vinegar
  • 2 tablespoons of mango chutney
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of dry mustard powder
  • Black pepper, to taste
  • 1 cup of fresh chopped mango
  • 1/2 cup of chopped unpeeled, seedless cucumber
  • 1/2 to 3/4 cup of unsalted cashews
  • 2 scallions, white and green parts, thinly sliced
  • Sprinkle of unsweetened coconut flakes (optional)


  1. Bring a large saucepan filled with salted water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to a simmer, cover and cook quinoa for 12 minutes. Remove from heat. Allow quinoa to cool.
  2. Meanwhile, in a small bowl, whisk together the oil, vinegar, mango chutney, curry powder, salt, mustard and pepper until well blended.
  3. Mix the cooled, cooked quinoa with the chopped mango, cucumber and fresh scallions. Toss in the cashews. Pour dressing onto salad and mix well.

Recipe Source:

You May Have Moved on, But Your Body Still Remembers – Dr. A. Potvin.


As I’ve written about before, the most important relationship you will ever have is with yourself.  Whether you like it or not. Another difficult realization is how long it can take for our bodies to implement some of the changes our thinking selves so desperately want.  But here’s the thing:

Your body has a memory.  It lasts longer than your mind-memory does.

Not even in a woowoo way, either.

Your cells die.  New ones are born.  Receptors on the surface of your cells rearrange themselves to better receive messages. Sometimes receptors are put away. Other times more are brought out.  New pathways in your brain have to be built, like foot paths through the woods, while the old pathways fill in with brush.  Your body has to trust that you will nourish it, and you won’t leave it to starve.  It won’t get rid of its reserves until it can trust you.  It has to know life is safe before you can sleep through the night again.  How your genes express themselves takes time to change.  The stress your grandmother felt may still be expressing itself in your genetic makeup now.    

Your body adjusts over time. Sometimes this can take a lot of time.

That’s why you have to tell it every day that you are there and you will give it what it needs. Nutrients, sleep, kindness, forgiveness, movement, sunshine. The list goes on. History rewrites itself in every action that you do differently from that moment forward.

You have to be your body’s reason to trust.

Wellness Said with Love,

Dr. Potvin

Magnesium Deficiency in Cancer Patients Receiving Platinum-based Chemotherapy

A colleague of mine, Dr. Valero ND, recently published an article on magnesium deficiency in cancer patients who have undergone platinum based chemotherapy: cisplatin, carboplatin, oxaliplatin, etc and I would like to review it here for you as I believe the information contained in the article to be incredibly useful for cancer.  



Magnesium deficiency is a relatively common nutritional deficiency, with up to 75% of the population consuming insufficient amounts daily. Cancer patients are at increased risk of deficiency either from gastrointestinal loss of magnesium from diarrhea, reduced absorption from low stomach acid, kidney damage, or  chemo-induced depletions. A review of the literature found that hypomagnesemia was found in 29%-100% of patients who have undergone platinum based chemotherapy. One study by Buckley et al reported the incidence of hypomagnesemia to be 41% after 1 course of treatment and 100% after 6 courses of treatment with cisplatin. These depleted levels of magnesium typically last for 4 to 5 months after the last round of chemotherapy, but in children can even persist for years after cancer treatment.

Serum magnesium does not appear to be a reliable indicator of magnesium deficiency, as bioavailable magnesium is found intracellularly (within the tissues), and not in serum (blood stream). There are a wide variety of clinical signs and symptoms that can be used for screening for hypomagnesmia:


muscle cramps




restless leg



loss of appetite








high blood pressure


cardiac abnormalities







metabolic alkylosis

psychiatric distrubance

cortical blindness


High energy requirements due to rapid proliferation, dedifferentiation, and cell immortality is one characteristic of cancer cells. Magnesium is necessary in these cellular processes therefore, tumor tissue often stores magnesium and can lead to low levels of magnesium in healthy tissue.

Magnesium deficiency can contribute to the development of the ideal cancer terain by inducing inflammation, oxidative stress, and by inhibiting DNA repair enzymes. Adequate levels of magnesium are important in DNA replication and repair. There are cellular checkpoints in DNA replication that help to prevent mutations from occurring. It has been hypothesized that a decrease in magnesium activates the gene TRPM7, which increases intracellular calcium and activating calcium-dependent cell proliferation, leading to tumour growth.  Animal studies by Wolf et al noted that lung metastasis nearly doubled in magnesium-deficient mice. Solanki et al found that magnesium supplementation protects against cisplatin-induced kidney injury in human ovarian tumor mouse models without compromising the cytotoxic effects by cisplatin. A small study consisting of only 36 patients with NSCLC (lung cancer) who were receiving cisplatin found that tumor response rates were 59.3% in the magnesium + chemo group compared to 38.5% in the control group. Evidence regarding magnesium supplementation with platinum based chemotherapeutics is sparse but these studies are encouraging.

Magnesium repletion, either through oral or IV means, seems to be important for preventing more severe symptoms of deficiency. Read more about the various types of magnesium supplements here (link to come). Not all magnesium supplements are created equally.

Quinoa and Sweet Potato Veggie Burgers

By One Ingredient Chef

Yield: 5-6 patties


  • 1 cup cooked quinoa
  • 2 medium sweet potatoes
  • 2/3 cup rolled oats
  • 1/3 cup fresh parsley
  • 1/4 cup raw sunflower seeds
  • 2 cloves garlic
  • 1-2 tablespoons soy sauce
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons ground flax seed


  1. Preheat the oven to 400ºF. Peel the sweet potatoes and slice them into 1/2 inch rounds. Add these to a baking sheet and bake at 400ºF for about 25-30 minutes, until thoroughly cooked and tender. This dry cooking method will seriously dry out the potatoes, but that’s what we want here. Meanwhile, cook a batch of quinoa according to package instructions (typically 2 parts water to 1 part quinoa) until fluffy. Set both the sweet potatoes and quinoa aside for now.
  2. In a food processor, combine the parsley, garlic and sunflower seeds and just pulse them several times to make a kind of chunky pesto (which is incredibly delicious by itself…). Set this aside.
  3. The flax seed here is used like an egg, which will bind the ingredients together and create a much more “meaty” texture in the finished burgers. To do this, combine 3 tablespoons ground flax seed with about 1/4 cup of water and set aside for 5-10 minutes until it creates a gel.
  4. Finally, we’re ready to actually start making the burgers! Back in the food processor, combine 1 cup of the cooked quinoa with 1 cup of the baked sweet potatoes (simply smash as many of the rounds as you can into a 1 cup measure) along with the rolled oats. Pulse this mixture until it has turned into a smooth puree. Then, add in the remaining ingredients (the parsley garlic sunflower blend, paprika, soy sauce and flax seed gel). Pulse several times until incorporated.
  5. Lower the oven heat to 325ºF and measure out the burgers into 5-6 round patties, about 1/2 inch thick, onto parchment paper or a Silpat. Stick in the oven and bake for about 20 minutes on one side, then carefully use a spatula to flip and cook for another 20 minutes or so until thoroughly firm. Allow to cool before serving with fresh greens, avocado and slices of red onion. Leftovers can be stored for weeks in the freezer.

Recipe Source:

Curry-Tahini-Shoyu Noodle Soup

By Sharon Gannon (Simple Recipes for Joy)

Yield: 6-8 servings


  • 4 ounces uncooked noodles (udon, soba, glass noodles, or rice noodles)
  • 1 sweet potato, peeled or unpeeled and chopped into small cubes
  • 1⁄4 pound fresh green beans, chopped into small pieces
  • 1 medium carrot, peeled and chopped into small pieces
  • 1 stalk celery, chopped into small pieces
  • 6 ounces fresh, frozen, or canned corn
  • One 16-ounce can adzuki beans, with liquid
  • 2 tablespoons powdered vegetable stock or equivalent in bouillon cubes, dissolved in 1⁄2 cup boiling water
  • 3 tablespoons dried hijiki seaweed
  • 8 cups water
  • 2 tablespoons tahini
  • 2 tablespoons mellow white miso
  • 2 tablespoons vegetable oil
  • One 1-inch piece fresh ginger, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 1 medium onion, chopped into small pieces
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 ounces firm organic tofu, chopped into small cubes
  • 2 teaspoons salt
  • 1⁄2 teaspoon freshly ground black pepper or cayenne pepper
  • Hot or toasted sesame oil, for serving


  1. Prepare the noodles according to the directions on the package, drain, and set aside.
  2. In a large soup pot, place the sweet potato, green beans, carrot, celery, corn, beans, stock, seaweed, and water, and bring to a boil over high heat. Reduce the heat to medium-low and cook, covered, for about 20 minutes, until the vegetables are soft.
  3. Meanwhile, in a small bowl, mix the tahini and miso to make a paste, then set aside.
  4. In a small frying pan, heat the oil over medium heat. Add the ginger, garlic, and onion and sauté for 5 to 10 minutes, until the onions are translucent. Add the curry powder, coriander, and cumin and cook for about 3 minutes, adding just enough water to keep the mixture from burning, until well mixed and the spices are fragrant.
  5. Add the noodles, sautéed mixture, tahini/miso mix, tofu, salt, and pepper to the pot. Stir gently to incorporate all of the ingredients.
  6. Ladle the soup into individual bowls and add several drops of sesame oil in each bowl.

Recipe Source: Sharon Gannon from Simple Recipes for Joy