Seminar: How to Get Children to Eat a Healthy Diet

imagesTopic: How to Get Children to Eat a Healthy Diet

Date:  May 28th, 7pm-8pm

Location: Woodward Hill Elementary

Overview: Dr. Brian Gluvic will talk about the recent trend away from a whole foods diet towards a refined foods diet and the relationship between a refined diet and certain chronic diseases, specifically obesity and diabetes. The components of a healthy diet for children will be discussed along with instruction on how to read labels and ingredients. Effective strategies to improve your child’s dietary intake of healthy foods will be presented.

Registration: Please register at


Free Naturopathic Consults

Do you have a health concern? Find out how naturopathic medicine can help you. During Naturopathic Medicine Week, May 11th to 17th, the Village Health Clinic will be offering complimentary naturopathic consultations* with Dr. Brian Gluvic or Dr. Pam Smith. These consultations are a opportunity for you to ask questions about your health concerns and how naturopathic medicine can help.

Please book in advance as space is limited! Please call the clinic (604-575-7275) to schedule your appointment.

*Free consultations are approximately 10 minutes in duration and are for information purposes only. No diagnosis or specific treatments will be prescribed.

Please Welcome Dr. Pam Smith to our Health Care Team!

Dr. Smith completed her Bachelor’s degree from Thompson River University in Biology and Psychology with the goal of becoming a Naturopathic Physician in mind. She then completed the four year intensive naturpathic medical program at Boucher Institute for Naturpathic Medicine in New Westminster, BC.
She has a strong passion for working with families which has been strengthened through many experiences treating underserved populations in both Canada and abroad in countries such as Europe, Central America, and India.  Here, she was required to truly examine the root cause of many diseases and patient concerns using minimal resources. This helped her to understand the value and power of treating the cause using first line naturopathic treatments and how far compassion and empathy go to assisting people with their journey back to health.
Dr. Smith uses a variety of modalities in her family medical practice including: acupuncture, herbal medicine, physical medicine, clinical nutrition, and IV therapy. She also has pursued extra training in naturopathic pediatric & obstetrical care, trained as a naturopathic doula, and has her pharmaceutical prescriptive authority. Dr. Pam is focused on living a balanced and preventative lifestyle and supporting her patients in doing the same. In her spare time, Dr. Pam enjoys being in the outdoors, including skiing, snowboarding and camping. She also likes to go for walks near the ocean or in the forest, hockey games, and relaxing with her husband.
Dr. Pam Smith will be working similar hours as Dr. Gluvic with additional evening hours and Saturday Hours.

Bacon Wrapped Asparagus (paleo)

low carb | dairy free | gluten free

Recipe by Kitchen Caleigh

I am learning that the key to great veggies is bacon. Mmm…. bacon. (Is there anything it can’t do?) Roast the veg with bacon, top the veg with bacon, and OH YES, definitely wrap the veg in bacon… It’s like a modern wonder food that immediately changes dull and boring vegetables into the mouth-watering side dish you wish they could be.


Bacon Wrapped AsparagusIngredients:

12 asparagus stalks

8 pieces of bacon



Preheat oven to 350 F.

Line a baking sheet with parchment paper.

Wash the asparagus and chop off the tough ends – about an inch from the bottom. (Or you can hold the spear and snap the ends off one at a time, which should naturally snap where the tough end meets the tender spear.) Place the asparagus in groups of 3. Wrap each group of 3 with 2 pieces of bacon, winding one after the other from the bottom of the spear towards the top. Lay each bundle on the lined cookie sheet. Bake in preheated oven for 40 minutes, turning half way through baking time.


Servings: 4

Cookies & Cream Ice Cream

low carb | gluten free | dairy free

Recipe by Kitchen Caleigh

I used to make this for families in my neighborhood and it was a huge hit! Cookies & Cream ice cream without the cookies… or the cream. Every bit as delicious as it’s original, this ice cream is dairy-free, egg-free, gluten-free, and refined sugar-free.

Ingredients:Cookies & Cream Ice Cream (paleo)


2 cans lite coconut milk

½ cup honey (*vegan – sub maple syrup)

1 Tbsp pure vanilla extract

2 Tbsp tapioca starch


*make sure your ice cream maker canister has been frozen for a minimum of 24 hours.

Whisk together all ingredients – except the tapioca starch. Save several TBSP of the cream mixture and set aside. Heat the main mixture over medium heat until it reaches a low boil. Stir the tapioca starch into the saved mixture to make a slurry. Stir the slurry into the hot mixture on the stove.  Continue stirring until thick. Put all the mixture in a stainless steel bowl (or freezer safe container) and put in freezer – stirring occasionally until mixture is fully chilled .



*prepare the “cookie” crumbs while the cream mixture chills.

1/3 cup coconut oil

1/3 cup unsweetened cocoa powder

1/3 cup xylitol

1/3 cup almonds (measure, then pulse in food processor until the almonds form large crumbs)


Melt the oil, cocoa, and xylitol over medium heat just until the xylitol melts. (Do not over cook!) Remove from heat. Stir all the almond crumbs in. Line a cookie sheet with parchment paper. Put all chocolate/nut sauce on the cookie sheet (as though making a chocolate bark). Freeze. Once frozen, break the chocolate/nut bark into pieces and pulse them in a food processor until it forms cookie crumble. Put the crumble back in the freezer until the final step.

Final Steps:

Remove the chilled cream mixture from the freezer. Add the cookie crumbs to this mixture and stir. Add the cookies & cream mixture to the ice cream maker for 20 mins (according to manufacturer’s instructions). *Remember to pre-freeze the ice cream maker canister.* Serve immediately or spoon ice cream into a freezer safe container, seal tightly and store in your freezer. Enjoy!

Servings: 4

Curried Coconut Lime Vegetable Stew

Recipe by Kitchen Caleigh

Sweet and sour with just a hint of spice, makes this stew simply unforgettable. It’s full of nutrient dense vegetables that serves well as a light meal, or can be beefed up (so to speak) with chick peas or cooked chicken and is ready in as little as 30 minutes.

IngredientsCurried Coconut Lime Vegetable  Stew

1 cup cubed sweet potato

1 cup asparagus, chopped into 1/3 “ pieces

½ cup cauliflower, finely chopped

½ medium onion

1 can light coconut milk

Juice of 1 lime + some rind

1 Tbsp + 1 tsp honey

1 tsp minced garlic

5 tsp garam masala spice mix (add more if you want more heat)

5 tsp sea salt, finely ground (or Himalayan salt)


Ok, this is really difficult so pay close attention! (ß insert sarcasm here.) Put all ingredients into a medium pot. Bring to boil. Reduce to a low boil and cover for 20-25 minutes (or until the sweet potatoes and asparagus are tender). Boom. Serve it. Done.

Servings: 4