Happiest and
Beloved Birthdays to You!! 


Congratulations on another amazing trip around the sun!!  A birthday is such a special time to look at where we are, where we've come from, and where we want to go. Pat yourself on the back for coming this far and give yourself permission to be happy with who you are and all the blessings life has given you throughout the years. 

In honor of your special day, take advantage of our Birth Month Special, listed in the column to the right, during your birth month or following month. You deserve some love and attention, let us help you with that! 
Tara's Deliciously Raw
Birthday Love Pie
Pie Filling:
2 to 3 ripe avocados

4 to 5 ripe bananas
Meat from 2 coconuts
1/4 cup cacao powder (or carob) for chocolate flavor 

Crust:
1 and 1/2 cup walnuts
1 and 1/2 cup dates
Vanilla and Salt to taste

For the crust: Soak walnuts for 3-4 hours, rinse and drain. Process walnuts in food processor until close to smooth. Add dates, vanilla, and salt and process again until balled up. Take balled up mush and press into pie pan. 

Pie filling: Blend all ingredients in a food processor or high speed blender until smooth. Add mixture into the pressed crust, and smooth out with a spoon. 

Decorate Pie with fresh raspberries, lavender flowers, carob chips, or other desired toppings. Chill in the refrigerator for 15-20 minutes before serving. Enjoy!!!
 
Here is the delicious Pie when I made it for my son Pablo's 6th Birthday:
Isaiah's Favorite Coconut Milk
Pumpkin Pie!!

Recipe by: Kellyrose Zavuya 


1 can pumpkin (about 2 cups, I use organic)
10 oz coconut milk **NOTE: Do NOT use "Lite" (Thai Kitchen Original or Original Organic is the thickest for best consistency; make sure to stir it up before measuring and make sure to measure it out right because you won't be using the whole can)
2 eggs
1/2 cup coconut palm sugar (I imagine you could also use raw sugar if you prefer)
2 tsp. pumpkin pie spice (get your spices in bulk for freshest flavor and don't use old spices, not worth it!)
1/2 tsp. salt

Pie shell - I use the spelt pie shell that Whole Foods and my local co-op carries. Or, you can make your own (I used to do that all the time, until I found these!)

Preheat oven to 450 degrees.

Lightly beat the eggs and add them to the pumpkin. Mix the coconut palm sugar together with the pumpkin pie spice and the salt and add it to the pumpkin mixture. Slowly whisk in the coconut milk to finish.

Bake for 15 minutes at 450, then turn down to 350 and bake for an additional 50-65 minutes. My oven required that I bake it for the longest amount of time. One of the secrets to this recipe is making sure you bake it long enough. You will know that it is done when a knife inserted in the middle comes out nearly clean (it may have some pumpkin on it but it won't look liquidy). Also, you will see that it has an even 'set' texture all the way to the middle, not liquid like in the center. I have found that you can't really over-bake it, but it turns out more like pumpkin pudding pie if you under-bake it. Enjoy!
Nurture yourself with the gentle waters at Alder Brooke Healing Arts.  Call today to schedule with Tara! 
541-513-7894
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As a gift to you during your birth month, we are offering you a special treat:

 
$20 Off colon hydrotherapy sessions when scheduled within the month or month after your birthday!
 
 
Thanks for being born, living and giving!

 

Try this amazing recipe that I love from Cafe Gratitude's recipe book, I Am Grateful:

I Am Spirit: Teriyaki Almonds
makes about 3 cups



 
2 1/2 cups soaked almonds
1/3 cup well-packed, chopped dates
1/4 cup Nama Shoyu
1 1/2 tsp. chopped garlic
1 tsp. finely minced ginger

Rinse and drain almonds. Puree the following in the food processor with the "S" blade: dates, Nama Shoyu, garlic, & ginger. Toss the almonds in the paste until well coated. 

Place the almond mixture on Teflex sheets on dehydrator trays and spread out into a single layer. Dehydrate at 145 degrees for 1 hour then turn dehydrator down to 115 degrees and continue dehydrating until the almonds form a skin. Flip them onto the grid sheet of dehydrator try and continue to dehydrate at 115 degrees until dry, about 48 hours total. 

For more recipes from Cafe Gratitude, check out their website. For more recipes from me, go to my website recipe section by clicking HERE!
Do something sweet for yourself, a family member, or loved one and give the gift of great colon health services today!

Gift Certificates Available!
I am currently seeing clients at my Lake Drive business only, Alder Brooke Healing Arts in Eugene. Contact me today to schedule an appointment!
 
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invites you to rejuvenate your body, mind and soul in our
beautiful garden sanctuary.

 
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Tara Alder, Internal Cleansing Specialist
Alder Brooke Healing Arts
Eugene, OR
541-513-7894
www.alderbrooke.com