By Dr. Michelle Hagel ND
Super Simple Slow Cooker Chicken Soup
1 Yellow Onion (diced)
4 stalks Celery (diced)
3 Carrot (medium, chopped)
1 tbsp Rosemary (fresh)
8 oz Chicken Breast (boneless, skinless)
1 lb Chicken Thighs (boneless, skinless)
Sea Salt & Black Pepper (to taste)
6 cups Water (or broth)
– Add all ingredients to the crockpot and cook on low for 6-8 hrs.
– Once the chicken is cooked through, transfer it to a large bowl, and shred it with two forks. Return the shredded chicken to the crockpot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.
Pumpkin Spice Smoothie
1/2 cup Water
1/4 cup Oats (rolled)
1/2 cup Pureed Pumpkin
1/4 tsp Pumpkin Pie Spice
1 tbsp Almond Butter
1 tbsp Chia Seeds
1/3 cup Unsweetened Almond Milk
1 tsp Maple Syrup
– Add the water and oats to a saucepan over medium-low heat. Bring to a simmer and cook for 4 minutes.
– Add the pumpkin and pumpkin pie spice and stir.
– Add the pumpkin and oat mixture to a blender along with the remaining ingredients. Blend until smooth and creamy.
– Serve warm and enjoy!warm and enjoy!
Healthy Cookies for Back to School
-Dr. Alisha Rawji ND.
8 ingredients · 20 minutes · 8 servings
1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a
silicone baking mat.
2. In a mixing bowl, combine the coconut flour, tapioca flour, cinnamon, ginger and baking
3. Add the coconut oil, applesauce and molasses. Stir until the mixture is thick and the
ingredients are evenly combined.
4. Gently roll a tablespoonful of batter at a time and transfer to the baking sheet. Flatten
each ball using your fingers or a fork.
5. Bake for 12 to 15 minutes. Remove from the oven and let them cool completely to allow
the cookies to firm up. If the cookies are too crumbly, freeze them before serving. Enjoy!
– Leftovers; Freeze in an airtight container or freezer bag. Serve from frozen (no need to thaw).
– Serving Size; One serving equals one cookie.
– Coconut Flour; This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another
type of coconut flour, note that results may vary.
– No Tapioca Flour? Use cornstarch or arrowroot powder instead.
1/4 cup Coconut Flour
1 tbsp Tapioca Flour
1/2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Baking Soda
1/4 cup Coconut Oil (melted)
1/4 cup Unsweetened Applesauce
1 tbsp Blackstrap Molasses
Peanut Butter Cookies
4 ingredients · 30 minutes · 20 servings
1. Preheat the oven to 325oF (162oC) and line a baking sheet with parchment paper.
2. In a large mixing bowl combine peanut butter, eggs, sugar, and sea salt (optional). Stir
until a thick dough forms.
3. Use a tablespoon to drop even amounts of the dough onto the prepared baking sheet
about 2 inches apart. Gently flatten the drops with a fork.
4. Bake for 10 to 12 minutes, or until golden on the bottom. Remove from the oven and let
the cookies cool for 5 minutes. Transfer the cookies to a cooling rack to set completely.
– Serving Size; One serving is equal to one cookie.
– Storage; Store the cookies in an airtight container on the counter for 5 days. Cookies can also be
frozen up to 3 months.
– No Cane Sugar? Use coconut sugar, brown sugar, or white sugar instead.
1 1/2 cups All Natural Peanut Butter
3/4 cup Cane Sugar
Monster Breakfast Cookies
11 ingredients · 40 minutes · 12 servings
1. Preheat oven to 350oF (177oC).
2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter,
coconut oil, and maple syrup. Mix well.
3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins, and cinnamon.
4. Combine wet and dry ingredients and mix well. Using clean hands, form dough into large
cookies, and place them on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies
are golden brown.
5. Remove and let cool completely before storing in an airtight container or in the freezer.
– No Raisins? Try unsweetened dried cranberries.
– No Pumpkin Seeds? Use sunflower seeds instead.
– No Eggs? Make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Stir and let sit for 10
minutes. Use this mixture to replace 1 egg.
– Serving Size; One serving is equal to one cookie.
2 Banana (mashed)
1 Carrot (grated)
1/2 cup Almond Butter
2 tbsps Coconut Oil
2 tbsps Maple Syrup
1 1/2 cups Oats
1 cup Almond Flour
1/4 cup Pumpkin Seeds
2/3 cup Organic Raisins
1 tsp Cinnamon
NAET treatments or allergy desensitization treatments can be used to re-train the body’s immune system to resolve sensitivities and allergies. It will calm the immune system down if the individual is reacting to substances so that the inflammation is lowered and other treatments can be more effective. It is an excellent option for people that are tired of avoiding. It can provide freedom to not restrict their diet or activities, especially if there are many reacting substances. Please find below 3 different case studies where NAET has been used with great results.
Case number one, the patient presented with severe intolerances to red meat and tomatoes. She had not been able to tolerate them since she was 18 years old. Her symptoms included horrible stomach aches and vomiting if exposed to foods. She did an IgG food intolerance test through Rocky Mountain analytical Labs in January of 2016 where 19 different foods came up as elevated. Particular to note dairy, brewer’s yeast, and wheat were high. She was only interested in doing NAET treatments so no further supplementation was recommended during the treatments. We started her basic 15 treatments and it wasn’t until her 10th treatment that she started to notice a positive effect on her digestion. We did 3 additional treatments above the basic 15 treatments and she has been able to reintroduce all foods into her diet with no negative reactions. Including the red meat and tomatoes.
Case number two, the patient having environmental allergies. Her allergies started in March and continued through to August or even September some years. The patient had been managing allergy symptoms by avoiding the outdoors and taking antihistamines daily during allergy season. Her symptoms were poorly managed as she was suffering from itchy, watery eyes, difficulty breathing, and hives. Upon performing a scratch test we had determined she was reacting to grass, weed mix, ragweed, pollen, and mold. We began starting to treat allergies in the first visit. She responded very well, no reactions for the remainder of the summer, and still symptom-free.
Case number three, patient with chemical sensitivity. I had a patient very sensitive to new products, the chemicals they were treated for would create breathing issues, headaches, hives, itching, fatigue. This individual would have to purchase new products specifically mattresses and let them off gas for 3 weeks before she was able to use them. At that time she could still experience minor symptoms. She would also find new office buildings would cause symptoms. She was having a chemical sensitivity to the “new car” smell produced from VOC’s (volatile organic compounds). VOC’s include chlorofluocarbons (CFCs), formaldehyde, benzene, methylene chloride, toluene, perfluorocarbons, these chemicals are often used to provide flame retardant a protective coating or as a cleaner. After only one treatment she was already responding very well, just minor headaches. After 3 treatments she was completely non-reactive. We are now working through the basic 15 treatments to solidify her immune system and ensure it is a permanent resolution of chemical sensitivity
These days we are spending a lot of time at home, I encourage everyone to enjoy the sunshine, our summers are short. Sun provides us with the all mighty vitamin D, as well activates our serotonin and dopamine neurotransmitters and helps set our circadian rhythm for better sleep. This is a fun recipe that you can share with your kids while kicking back in the back yard enjoying some vitamin D : ) This time of year our fruits and vegetables are fresh and locally sourced so they are packed with so many nutrients. I do my best to incorporate them into our diet as much as possible, stock up for the Winter months. At Docere we are also featuring our shot bar special, check it out if you are feeling like you need an additional boost.
Healthy Berry Margarita (for kids too!)
2 tbsp Coconut Sugar (optional)
1 Lime (sliced into wedges, juiced, divided)
2 cups Frozen Berries
10 Ice Cubes
2 tbsp Maple Syrup
1 pint Soda Water
Add the berries, ice, maple syrup, soda water and remaining lime juice to a blender. Blend until smooth.
Garnish with lime wedges and enjoy!
If you want to fancy them up put the coconut sugar in a shallow bowl. Take a lime wedge and run it around the rim of the glass. Dip the rim of the glass into the coconut sugar, being sure to cover the rim.
by Dr. Alisha Rawji ND
1-Classic Virgin Sangria
1 tsp: Maple Syrup
¼ Lemon (juiced, plus slices for garnish)
1/4 cup Frozen Berries
2 Ice Cubes
3 fl ozs Low sugar cranberry Juice
2 fl ozs Soda Water
2- Classic Virgin Mojito
1 1/2 tsp Maple Syrup
2 tbsps Mint Leaves
3 ¾ Ice Cubes
1 1/2 tsps Lime Juice
10 fl ozs Soda Water
3 – Sparkling Pomegranate Limeade
1/2 cup Water
1/3 cup Sparkling Water
1 tbsp Lime Juice
1 1/2 tbsps Monk Fruit Sweetener
1 tbsp Pomegranate Seeds
1/16 oz Thyme Sprigs (for garnish, optional)
Reference: That Clean Life.