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

Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD

Lemon Chicken

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish

  Prep time: 10 minutes

Cook time: 45 minutes

Marinating time: 1 hour

Yield: Serves 4-6

Recipe courtesy of Simply Recipes

Recent Posts


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