Best Health

Mar 28, 2024 | besthealthmag.ca | Rebecca Gao

Here’s what Canadian researchers and clinicians are working on to help diagnose and treat illnesses that impact women the most. There’s a whole lot more MNRA can doMessenger RNA, or mRNA, are like microscopic blueprints for the body. They show our cells how to assemble an important protein—like, for example, COVID’s infamous spike—so our body recognizes that protein as something foreign and dangerous, and mounts an immune response.

Mar 27, 2024 | besthealthmag.ca | Rebecca Gao

Every recipe I create for my books reflects a facet of how I like to eat in real life. I cannot write a cookbook without an eggplant recipe (or two!) because I love this vegetable so much. I will happily gobble up all four servings of this eggplant—roasted until its flesh is creamy, sprinkled with citrusy sumac and fresh mint, and drizzled with maple syrup–spiked tahini—with zero complaints.

Mar 26, 2024 | besthealthmag.ca | Rebecca Gao

Sure, a romp around the woods is great for your physical health. But the mental health benefits are also worth the trek. “On the trails, I slow down and de-stress,” says Shyrai Sutherland, a personal support and hospice worker living in Waterloo, Ont. She gets mental clarity by going outdoors for a hike, and it’s an important part of her overall wellness routine.

Mar 26, 2024 | besthealthmag.ca | Rebecca Gao

A recipe for gluten-free carrot cake, excerpted from the cookbook Plant Magic by Desiree Nielsen Before there was tiramisu, carrot cake occupied the top spot in my dessert hall of fame. And of course, I have opinions about it. The cake should be moist, with a very tender crumb, and packed with carrots. I don’t love nuts and raisins, but I can respect them, so you’ve got the option to add them here. And always cream cheese icing.

Mar 19, 2024 | besthealthmag.ca | Rebecca Gao

A recipe for miso soba noodles, excerpted from the cookbook Plant Magic by Desiree Nielsen Soba noodles have been enjoyed in Japan for thousands of years. Made from buckwheat flour, soba noodles have such a wonderful flavour that they are commonly eaten on their own as zaru soba with just a bit of dipping sauce as an accompaniment.