A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Budda Bowl

½ cup olive oil, divided
½ a sweet potato, diced
1 carrot, diced
1 zucchini, diced
2 tsp chili powder
2 tsp cumin
Salt and Pepper to taste
¼ cup tahini
2 large avocados, sliced in half and pits removed
Lemon juice
½ cup cooked quinoa

  Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes.

In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing.

Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice.

Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings.

Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce

Recent Posts


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