‘The Skinny on Fat’ by Okanagan Rawsome

Afke Zonderland, Chef and Founder, Okanagan Rawsome

Afke Zonderland, Chef and Founder, Okanagan Rawsome

The Celiac Scene supports the gluten-free lifestyle in whatever, way shape or form it takes. From fast food to functional food, and everything in between, the world truly has become our gluten-free oyster.

A shining star within our community and beyond is Afke Zonderland, Raw Food Chef and Co-Founder of Okanagan Rawsome.  She and Co-Founder/daughter Anna, turn Okanagan apples and carrots into a made-in-BC success story.  They’ve mastered mixing what farmer’s grow in the Interior with carefully sourced and sprouted seeds and fruit. Using the tincture of time and low temperature as their agents, the resulting crisps offer great gluten-free fuel for the health conscious, celiacs and athletes alike! Watch the video!

The proof of these functional foods is in the pudding, or in Afke’s case, the ‘Reino Keski-Salmi Loppet.’ Here she is crossing the finish line after a 35 kilometer sprint! Okanagan Rawsome’s ‘Power Smoothies in a Crisp’ come in four flavors: Choc-Ginger, Cran-Raisin, Flax-Sesame and Spicy-Chia-Hemp.

Afke Zonderland

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Whether on a ‘loppet’ or a ‘laptop,’ Afke approaches everything she does with exuberance and enthusiasm. Her passion is sharing with others how to turn raw, whole foods, into delicious sometimes unexpected, but always gluten-free combinations. Enjoy Afke’s Skinny on Fat below or peruse her prolific archive of inspiring posts and made from scratch recipes. If you are fortunate enough to live in BC’s beautiful Interior, considering taking in one or more of Afke’s hands-on workshops. Unlock the creative chef in you!

The Skinny on Fat

Logic dictates that a daily intake of highly functional foods would increase the perfect working order of all the bits and pieces in our body so that we can do the tasks at hand.  Sufficient highly functional fat intake has taken a leap onto the health stage where it belongs.  Fat is a major player in our energy sources.  While carbs are the main source of quick fuel, fat is the backup system that sustains and satisfies body and brain until the next meal ideally four to five hours later.

One gram of carbs has 5 calories, while 1 gram of fat  contains 9 calories.  A measure of calories is nothing more than a measure of food energy.  So if you were going on a hike in the back country and you had to carry all your food in a back pack, would you be better off bringing a pound of bacon or a pound of flour?  I’d choose a pound of walnuts instead of the bacon,  but you understand my point.

The number two function of fat in our diet is that fat allows you to absorb a couple of very important Vitamins.   Not much use eating a lot of carrots and squash (Vit A) to improve your eyesight if there’s not a drizzle of oil on the menu.  A kale salad high in Vit. K creates a functional smorgasboard for eager digestive enzymes that ultimately end up as part of the crew that stops excessive bleeding.  The absorption of Vit. D is especially important in the winter, when sunshine is next to none.  After all, Vit. D is an important player in boosting our Calcium levels and keeping our bones strong.  Vit. E protects cells by neutralizing free radicals.  Body fat also works as an insulator.  Our bodies use up extra energy to keep warm in a colder environment so, if you want to burn a few extra calories, lower the thermostat in your home and open your bedroom window at night.

We will continue  to see a shift towards a higher fat diet but, before you grab a deep-fried hot dog, consider this: not all fatty foods are created equal. While a diet of stereotypically fatty foods like pizza, French fries, and hamburgers can contribute to weight gain and deterioration of health, the dietetic community is learning that the overall nutritional content, (or rather lack of functional content) of these foods —not their trans and poor quality saturated fat—is what’s to blame.

Skinny on Fat Okanagan RawsomeAfke’s Favorite Café au Lait

  • 2 c. almond milk,  gently heated
  • 2 c. coffee, freshly brewed organic
  • 1 tbsp. cacao  (or 2 tsp, cacao nibs)
  • 1/2 to 1 tsp. tumeric
  • 1 tsp. coconut oil or butter
  • 1 – 2 tbsp. maple syrup
  • 1/4 tsp. cayenne (opt.)
  • 1 c. kale or spinach

Place all ingredients in a high speed blender.  Pour into two tall mugs. Best enjoyed with a friend!


Okanagan Rawsome
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Okanagan Rawsome is a proud Sponsor of the Canadian Celiac Association’s Classes for the Newly Diagnosed. Details hereOkanagan Rawsomeraw vegan crispsOkanagan Rawsome CCA Review



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    […] Okanagan Rawsome products are shining stars within the gluten-free, health conscious community. Afke Zonderland, Raw Food Chef and Co-Founder/daughter Anna, turn Okanagan apples and carrots into a made-in-BC success story.  They’ve mastered mixing what farmer’s grow in the Interior with carefully sourced and sprouted seeds and fruit. With the tincture of time and low temperature as final ingredients, you’ve got a  great gluten-free ‘Smoothie in a Cracker!’ … where to buy. […]

  6. […] A shining star within our community and beyond is Afke Zonderland, Raw Food Chef and Co-Founder of Okanagan Rawsome.  She and Co-Founder/daughter Anna, turn Okanagan apples and carrots into a made-in-BC success story.  They’ve mastered mixing what farmer’s grow in the Interior with carefully sourced and sprouted seeds and fruit. Using the tincture of time and low temperature as their agents, the resulting crisps offer great gluten-free fuel for the health conscious, celiacs and athletes alike! Details … […]

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