Your health is your most important asset - it determines your ability to participate in activities and enjoy life to its fullest potential. A variety of factors can affect your health, including personal choices such as diet and exercise, personal relationships, the ability to cope with work stress, and environmental factors such as household product use. An imbalance between individuals and their ability to handle these stress factors can lead to illness and disease.

Naturopathic and Traditional Chinese Medicine integrates holistic lifestyle recommendations and treatments for physical, mental, emotional, and social stressors to bring about balance and health. Taking control and responsibility for your well-being will result in short term relief as well as long term health and happiness.

Happy Holidays!

Thank you to all who made it to our Open House.  Here are the recipes of the dishes that were served:

Quinoa Salad
3 cups quinoa (rinsed) to 2 cups water (add a small sheet of kombu in the water).  Bring to a boil then simmer until fluffy.

Then take 3 carrots sliced into match sticks and then chopped, 3 celery stalks sliced thin and then chopped, and 2 shallots chopped finely. Stir the chopped vegetables in while the quinoa is warm.  Add one bunch chopped cilantro.

Dress with 4 tablespoons of unrefined sesame oil, 1 teaspoon of toasted sesame oil, 1/8 cup of brown rice vinegar, and 3 tablespoons of tamari.  Adjust seasoning to taste.

Raw Kale Salad

2 bunches red Russian kale wash and dry and tear from stems and place in large bowl. Grate 3 carrots, and
slice 1 small daikon into match sticks.

Dress with 4 tablespoons of unrefined sesame oil, 1 teaspoon of toasted sesame oil, 1/8 cup of brown rice vinegar, and 3 tablespoons of tamari.  Cut ginger into 4 thin slices and cut into slivers.
Toss and let sit for 15 minutes toss again before serving.  Garnish with toasted sesame seeds.

Roasted Butternut Squash Salad

Peel and halve the butternut squash, remove the seeds and slice into ¾ inch slices (toss in olive oil and salt)
Peel and quarter some shallots.

Roast squash at 350 on a baking sheet, and after 20 or 25 minutes turn the squash.
Toss the shallots in olive oil and a pinch of salt then add to the baking sheet with squash in the oven.

Dressing

A tsp of salt and a pinch of pepper
½ bunch parsley
a clove of garlic
3 tablespoons coarse mustard
1/8 cup apple cider vinegar
Reduce ½ cup apple cider to ¼ cup and add 1/8 cup extra virgin olive oil
Blend in a food processor

Remove slightly browned squash and shallots from the oven, place in a bowl and toss with dressing.