A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND


3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious

Broccoli Soup with Cashew Cream

3 TBSP olive oil
1 large onion, chopped
3 shallots, chopped
1 garlic clove, chopped
1 quart organic chicken broth
6 cups broccoli florets, chopped
Salt and pepper to taste
4 tsp fresh thyme leaves
1 cup coconut milk
Handful of pumpkin seeds for garnish

For the cashew cream:
¾ cup raw cashews, unsalted
¾ cup water
Salt to taste

  In large soup pot over medium-high heat, heat olive oil. Add the onions, shallots, ad garlic and cook until translucent, about 4 minutes. Add the broth, broccoli, and salt and pepper. Bring to boil, then lower the heat and simmer fro approximately 10 minutes, until the broccoli is soft.

Remove from heat and pour soup into a blender with the thyme. Process until smooth. Return to soup pot and stir in the coconut milk. Warm gently over medium heat.

Puree the cashew cream ingredients in the blender. Serve the soup with a drizzle of cashew cream n top and, if desired, a sprinkle of pumpkin seeds.

Recipe courtesy of Grain Brain by David Perlmutter, MD

Serves 4-6

Recent Posts


parsley hummus pecans salad Bartlett pears roasted carrots pumpkin thyme casserole tomato juice cashews tahini cheese cucumber pear pomegranate molasses apricots white wine vinegar Gruyère cheese bell peppers garbanzo beans croissants roasted Roasted Brussels Sprouts Ginger berries Roast Chicken roasted beets walnuts quesadillas pie crust apple cider vinegar tomatoes honey Reggiano Cheese bell pepper clove bacon rosemary Lemon juice cauliflower crust Kiwi croutons hoisin sauce sourdough bread pistachios Almonds mayo Gazpacho lime beets ham butter Fruit Smoothie Broccoli Southwestern Salsa Italian seasonings garlic cucumbers paprika peppers Glaze sandwiches Arugula Guacamole Toast sunflower seeds spinach almond milk grapes banana sugar apple Guacamole soup Carrot stir-fry Honey Chipotle kalamata olives sweet potatoes cranberries peaches Beet-and-Apple Salad Organic 3-Bean & Vegetable Soup gluten free eggplant cambozola summer hash browns vanilla bean raisins zucchini chia seeds pomegranate pasta chard leaves potato olive oil tomato paste almond butter Squash goat cheese dressing gorgonzola Giada's Herbed Quinoa lemon red wine vinegar chicken broth carrots yogurt pastry cream horseradish eggs Cinnamon macaroni salad MACA black bean Chicken and Broccoli Stir-Fry Salmon roasted veggies ACV curry powder vegetables spicy salmon chili Chicken cumin brussel sprouts avocados greek yogurt gnocchi onion dr axe chicken salad cashew pumpkin puree coconut medjool dates quinoa oregano cloves white beans Wraps protein powder Salsa Shallot green beans Zucchini Parmesan Crisps