Recipe of the month for November

Barley Vegetable Soup Ingredients 1 large sweet potato, peeled and cubed 1-1/2 cups fresh baby carrots, halved 1-1/2 cups frozen cut green beans 1-1/2 cups frozen corn 3 celery ribs, thinly sliced 1 small onion, chopped 1/2 cup chopped green pepper 2 garlic cloves, minced 6 cups water 2 cans (14-1/2 ounces each) vegetable broth… Continue reading

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Benefits of Essential oils

Below are a few of the essential oils that you could benefit from that we carry at the clinic. Rosemary Cineole Used in aromatherapy for symptomatic relief of respiratory ailments such as sinusitis and chronic bronchial catarrh. Used in aromatherapy for general fatigue and exhaustion. Ingredients: Rosmarinus officinalis* (Rosemary essential oil) (CT cineole) (herb top… Continue reading

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Recipe of the month for October

Stuffed Grape Leaves INGREDIENTS 40 Raw organic grape leaves (small to medium size) 50g (1/4 cup) White rice A large bunch of fresh organic parsley, finely chopped 2 Medium tomatoes, thinly diced 1 Small onion, thinly chopped A few leaves of fresh organic mint, finely chopped 1 Large lemon, freshly squeezed 3 Tablespoons Extra Virgin… Continue reading

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Recipe of the Month for August

Ful Mudammas Ingredients 2 cups peeled and cooked or canned fava beans 16 oz Extra virgin olive oil 1/2 onion minced 2 cloves garlic, raw or 4 roasted – see notes 1 tsp cumin 1/2 cup water Salt and black pepper to taste Juice from 2 fresh lemons or more to taste Optional Toppings Sliced hard boiled egg Diced ripe red tomato Raw onion sliced into rings Fresh… Continue reading

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