Iridology is incredibly useful from a preventative perspective as our practitioner is able to determine inherent weaknesses within the body before major symptoms have surfaced.

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The use of Sclerology is just one of several modalities our practitioners draw upon to assess an individual’s needs in terms of developing a personalized program that leads to optimized health and long ­term well­ being.

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Live Blood Cell Analysis

This method can provide a composite of more than 25 facets from your blood. Dark­field microscopy makes it possible for your practitioner to observe possible multiple vitamin and mineral deficiencies, toxicity and the probability for allergies, bacterial, fungal or viral infections; as well as many others.

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Nutritional Coaching

The body requires a solid foundation from which to build healthy tissue, strong digestion and an active immune system. We focus on removing possible reactive foods which cause inflammation at a cellular level and add in nutrient dense Alkaline foods to balance the body.

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Vegan Cooking

DOLMADES (Stuffed Grape Leaves) – Vegan

By |April 30th, 2016|

Hello World!

One of my favorite Greek dishes is Dolmades – lemon rice with dill stuffed into grape leaves.  They are the perfect taste combo of sour, salty and fatty with that all important starch component.  I have bought many containers from our local Planet Organic Market at a pretty price.  Due to their high market […]

WHITE BEAN & KALE SOUP – Vegan & Gluten Free

By |April 28th, 2016|


I love the density and smooth creaminess white beans lend to any type of dish.  When they are cooked well into a soup they begin to dissolve and meld into the broth creating a rich consistency without any added cream or fat component.  And Kale is just an overall super food which pairs beautifully with […]

TOMATO SOUP – Dairy Free & Vegan

By |April 20th, 2016|


Homemade Tomato Soup is something both my kids and I love.  I enjoyed many a bowl of Tomato Soup as a child but we received the Campbell’s version along side our white bread and cheese slice Grilled Cheese.  Our version is so much better for you and really tastes amazing.

There are a couple ways to […]


By |April 14th, 2016|

When I started out on my Raw Vegan journey in 2008 Coconut Macaroons was one of the first fancy recipes I made in my Excalibur Dehydrator.  But really they are not fancy at all, they just taste that way 😉  Macaroons are incredibly simple containing only a few pure ingredients.  Because of this you can […]

THAI GREEN CURRY – Vegan & Gluten Free

By |April 14th, 2016|

Thai Cuisine is one of my favorite flavors.  I was super lucky for awhile as my husband owned a Thai restaurant and I had my fill of Thai food for an entire year!  The restaurant is no more but once a month he will bust out a recipe which makes my tummy so happy.

Thai recipes […]

CINNAMON STICKY BUNS – Vegan with Sprouted Spelt Flour

By |April 11th, 2016|

I normally don’t post too many recipes made with refined sugar but these Sticky Buns are worth the 1-2x a year indulgence.  I literally only make them a couple times a year because the rising time can take the better part of your afternoon….but the wait is definitely worth it.  Aside from waiting for yeast […]


By |April 10th, 2016|

I love Classic Caesar Salad, but I don’t love how heavy the traditional version is with all of the cheese, eggs and oil.  This recipe is fantastic, using firm tofu and much less oil to recreate that creaminess.  With this version you can eat to your hearts content which is how salad should be!!

I know […]


By |April 1st, 2016|

Howdy Food Lovers!!

Now a great Veggie Burger is something I am always on the hunt for, especially when eating out.  But they often lack in flavor and are full of tasteless fillers.  The mark of a good restaurant in my eyes is a robust, moist and crazy tasty burger.  But I can do that at […]


By |March 30th, 2016|


I really like Hummus, it’s a fantastic accompaniment to so many things….crackers, veggie sticks, bread, pita, roasted vegetables, sandwich spread…I’ve used it with almost everything.  But sometimes I find it a bit heavy and dense so this version I have here is perfect.  It’s made with Zucchini instead of Chick peas which transforms it from […]

BLACK BEAN & CORN SOUP – Vegan, Gluten Free

By |March 27th, 2016|


I just made the most amazing Soup and I just had to share it.  I was slow cooking some black beans to freeze for future recipes and left them too long in the cooker.  What resulted was perfect for a Mexican inspired soup. Anyone who has kitchen experience knows that the longer anything is cooked […]