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Welcome to the New Year! I hope that this is a year filled with health and happiness for everyone. It’s a time rich with exciting possibilities. I am in the process of expanding my practice and making changes to the blog and website. There will be more frequent updates with shorter entries, but I will still write the long articles as inspiration strikes. Last year was a year of setting a foundation, and now I am happy to announce that I am practicing at a new wellness center in Sausalito, Soluna Health. Additionally, I will be at The Mindful Body more frequently, and there are workshops and classes on the horizon as well.


Two weeks ago,  Jana Axelrad, L.Ac. and I led a Detox 4 Life workshop. We taught people how to rid their lives of toxic chemicals in food, beauty products, and their environment. We also discussed how to manage stress and keep the body running optimally. Look for more workshops and a retreat in the near future.

Please browse the website as I make many changes, including a deeper explanation of my services. My specialty is gluten-free programs, as gluten intolerance is on the rise and many people have no idea how to live a gluten-free life. I will be blogging about this soon.

I am available for free, educational 30 minute to one hour talks. I can come to your office, yoga studio, or organization and speak on a wide variety of topics including healthy lunches, eating healthy for busy people, healthy alternatives for kids, and why going gluten-free can change your life!

My next informational blog will be “No Nukes!,” about the dangers of microwave ovens.

Since I am finding that most people are not eating enough veggies, please enjoy this simple and delicious recipe for Brussels sprouts in brown sage butter.

sho’s simple brussels

1 lb Brussels sprouts – washed, trimmed, and cut in half

3 tbsp unsalted butter

3 tbsp fresh sage – chopped

To taste – Himalayan salt and fresh ground pepper

directions: Steam Brussels sprouts for 5 minutes and drain. Melt butter in a saucepan, then add sage and let cook until sage wilts. Add Brussels sprouts, salt and pepper. Cook for about 5 minutes (stirring occasionally). Sprouts should be lightly browned.


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