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

Pumpkin Hummus

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika

Add all ingredients to list

  Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.

Recipe courtesy of Allrecipes

Recent Posts


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