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

Ellie's Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

  Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Recipe courtesy of Ellie Krieger

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

Recent Posts


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