Mission Statement

How we promote OK In Health

We invest in promoting the OK in Health website by advertisement on TV and in newspapers plus health magazines such as: Issues, Gala, Common Ground, Aromascent Journal, Canadian and Irish health magazines, and community newspapers like: Penticton Herald and Tourist magazines, Kelowna Courier, Kelowna and Penticton Rec Guides, South Okanagan Desert Connections, Vernon, Kootenay's newspapers.
You can also find our posters in health stores and health & wellness businesses. We attend health shows and provide brochures to Canadian & Irish Health Fairs, BC Parades, Practitioner's offices, at workshop and events. For more details see our promotional page and testimonials.

If you would like to support this website, please sign up for our free newsletter or request a poster for your office or local area notice boards

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Ancient Celtic Vibrational Course with Ireland's Jane Donald & Maria O’Farrell Carr


Wellness Tip
Fast Food
Did you know that a plain fast food hamburger may be a better nutritional bet than a chicken sandwich? One plain patty, with bun but no cheese, provides about 260 calories and 9 grams of fat. A fried chicken sandwich has almost 500 calories and 23 grams of fat! When dining out, consider opting for plain items, such as burgers. Hold the cheese and sauces, or opt for grilled (not fried) chicken sandwiches with mustard instead of a rich sauce or mayo.


Celtic Healings Intuitive Readings with Maria O'Farrell Carr


Wellness Directory
Cloud 9 Coaching with Wendy Binggeli
Specialty: Life Coach
Wendy Binggeli works with courageous people who know they are on a spiritual journey. Law of Attraction based, Wendy’s services help folks to have fun while they come into alignment with and manifest
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Okanagan Angels and Fairies Expo - 2nd Annual - Penticton


Event
Holistic Market Okanagan
Date: Jun 21, 2015
Location: Kelowna & Central Okanagan
The Holistic Market brings together healing arts practitioners, artists, holistic vendors & speakers in Kelowna every month. Market dates are Sundays 11-4 on: May 24, June 21, July 19, Aug 23 and Sept 13...
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The OKanagan Sacred Land Festival 2015


Article
Dealing With the Loss of an Animal
Question: “I just lost the horse I had owned for 23 years. He was my best friend. I can’t seem to get over the grief, can’t stop crying and I want to move on but can’t, any advice on coping with this emotional challenge?.... Anwser from Ann...
Full Article


The OKanagan Sacred Land Festival 2015


Recipe
Tuscan Leek, Potatoe & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Full Recipe


James Van Praagh: An Evening of Spirit in Penticton (Discount Tickets)