Gluten Free Recipes for Raw Food Diet Picnic and Barbecue Foods

Here’s a sampling of the gluten free, raw foods recipes we’ll teach you how to make in our Picnic and Barbecue class.

Gluten Free Raw Food "Not Dogs"

 

Gluten Free Raw Food Recipe for Veggie Burger with Bun

Cole Slaw

Jicama "Potato" Salad

Strawberry Short Cake

Go HERE to signup and learn to make these moth watering   summer picnic foods in our class “Picnic Foods and Barbeque for Gluten Free and Living Foods Diets. ” Enjoy Your Favorite Summer Celebration Foods Without Expanding Your Waistline and Draining Your Energy.  Learn to Create Mouth Watering, Nutritious, Easy to Make Picnic and Barbeque Foods Using Gluten-Free, Dairy-Free, Sugar-Free, Trans-Fat Free Raw and Living Ingredients.

The Dangers That Lurk in Your Usual Picnic Fare

Given the research linking processed meat and stomach cancer, refined grains, and mayonnaise to immune system disease, you would be wise to consider alternatives this year.

Whether you’re the host or the guest, it’s easy to whip up healthy picnic foods that everyone will enjoy, all while achieving the lean, strong, clear headed body you desire.

Our picnic foods look and taste so much like the “real thing”, you’ll shock your guests and delight your health conscious crowd if you tell them the ingredients. Made with gluten free, dairy free, sugar free whole fresh living plant ingredients, these light and delicious picnic foods will be the hit of the party.

Here’s what’s in Oscar Meyer, a popular brand of hotdog:

“Mechanically separated chicken, pork, water, corn syrup, modified food starch, contains 2% or less of salt, flavoring, potassium lactate, sodium lactate, sodium phosphates, dextrose, sodium diacetate, beef, hydrolyzed soy protein, sodiuerthorbate, sugar, sodium nitrite, sorbitol, extract of paprika“.

Contrast that to our “hot dog” ingredients:

“Raw organic nuts, paprika, onion powder, garlic powder, psyllium, Irish moss (a sea vegetable loaded with minerals), salt“.

In the book “Grocery Warning” , Mike Adams reports that “Feeding children hot dogs increases their risk of brain cancer by 300%” and many other startling facts about hot dogs.

In our class

We’ll teach you how to make whole, gluten-free, dairy-free raw and living foods versions of classic summer picnic food that wow your friends and leave even your guests satisfied and well nourished. The good news is you can make these foods quickly, no heat required.

• Instead of greasy burgers that clog your arteries and cancer promoting hotdogs on white flour buns that rob your energy and throw your blood sugar off balance, we’ll show you how to make delicious energy boosting plant based alternatives, loaded with antioxidant rich vegetables.
• Instead of mayonnaise smothered potato salad and coleslaw that increase your waistline and damage your immune system, learn to make our scrumptious health enhancing alternatives, rich in cancer protective, immune boosting omega 3 fats.

Join us for Picnic Foods and Barbeque for Gluten Free and Living Foods Diets. ” Learn:

• How to replace processed, high fat, low nutrient processed picnic foods with whole fresh food equivalents
• Methods to easily transform fresh veggies, herbs and nuts or seeds into delicious burgers and hot dogs
• Easy ways to make condiments that rival your old favorites: mayonnaise, mustard and ketchup, using whole fresh foods and NO sugar , hydrogenated fats or corn syrup
• How to make burger and hot dog buns without gluten or flour
• A quick and easy way to make onion rings to top your burgers or eat as a side – without deep frying or even cooking for that matter!
• How to make combine wholesome ingredients to create a guilt free dessert.

You can come to the live and in person class, watch  live  via the internet or view the videos after.

Love, Health and Joy,

Dr. Ritamarie

Raw Food Recipes for Mother’s Day: Yogurt, Zucchini Spaghetti and Not Meat Balls

I promised I would post my Mother’s day recipes later in the day.  Well, it’s a lot later!  My Mother’s day turned out to be a relaxing and fun day at home, with my kids, husband and on the phone with siblings and friends.  It was indeed a treat! I actually never made it back to the computer until 10pm, after my almost 13 year old Kevin went to bed.

I mentioned on my previous post Mother’s Day Memories that I’d asked for breakfast in bed.  What I realized this morning is that I’m not a “breakfast in bed”  kind of gal …at least not on a sunny summer day.

I prefer to get up and out so what we decided instead was that after my run, we’d have Mother’s day brunch by the pool.  One thing lead to another and by the time I actually got to eat my brunch it was 4PM!

Here’s a photo of the beautiful brunch my husband Scott made me.   In the glass is fresh coconut water.  On the platter was mango, pineapple, papaya, coconut, strawberries and honeydew.

The green smoothie he made was not on the platter but it was yummy.

After my run, I snacked on some home made coconut pineapple yogurt I made the day before mixed with fresh blueberries.  That was a treat and the recipe is below.

We had a delicious dinner a few hours later. Scott even made me a “cheese cake” dessert.    I actually haven’t tried it yet, as I got full from dinner and by the time I had room, it was too late to eat.  I’ll see if I can get him to post the recipe tomorrow.

For dinner Scott made a beautiful salad and I managed to whip up a zucchini noodle with marinara sauce and “meatballs”  made from soaked walnuts, Brazil nuts and pumpkin seeds with some veggies.  All the recipes are below.

I felt pampered and appreciated and I managed to eat delicious food that took very little time to make and was health enhancing.  The best news is there are leftovers for tomorrow!!

The yogurt recipe was an improv and turned out great.  You can pretty much make a favorite nut or seed cream and add probiotics and let it culture.

Pineapple Coconut Yogurt

Ingredients

• 1 cup fresh pineapple chunks
• 1/2 cup Artisana Coconut Butter (whole, raw organic coconut that’s been pureed into a peanut butter-like consistency)
• 1 teaspoon ground vanilla beans
• 1 1/2 – 2  cups water
• handful of dates
• 10 prunes (As taught in Eating for Bone Health, this quantity of prunes has been shown in studies to reverse bone loss)
• 1 teaspoon Blue Bonnet Probiotics, containing 44 billion live organisms (choose your favorite brand)

Directions

1. Blend all ingredients except the probiotics until smooth.
2. Add probiotics and blend briefly, just to combine.
3. Adjust water if too thick.
4. Place in glass jars and set to ferment in a warm place.  I put it in a yogurt maker.  A dehydrator set on lowest setting works well, too.    It needs to be in the range of 90 to 100 degrees for 12 – 18 hours.   if you turn on your oven to low then turn it off and let the temperature drop you can try in there.The longer you leave it, the more sour it becomes.  It can turn if left too long.
5. Serve plain or over fresh fruit.

Zucchini Spaghetti with Not Meat Balls

Cut the ends off the zucchini and process through a spiral slicer.  There are several options to choose from.  These are handy kitchen gadgets that allow you to turn vegetables into noodles.

Place zucchini noodles in a bowl and allow to sit while you make the rest of the ingredients.  If you prefer them softer, add a sprinkle of salt and gently massage it in.  Drain off excess water when ready to add the sauce.

Not Meat Balls

• 1 cup raw walnuts, soaked, rinsed and drained
• 1/2 cup raw Brazil nuts, soaked, rinsed and drained
• 1/2 cup raw pumpkin seeds either soaked and dehydrated or dry
• 2 stalks celery
• 1 small onion
• handful arugula
• sprinkle of kelp powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon whole unrefined sea salt

Place all ingredients in food processor and process until the mixture holds together and is almost smooth.  Form into meat balls.  These can be used as is or dehydrated for 8 -12 hours .

Simple Marinara Sauce

• 3 zucchini
• 3/4 cup sun dried tomatoes, soaked for 1-2 hours in room temperature water or 10 minutes in hot water, to soften
• 4 Roma tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon Italian Seasoning
• 2 teaspoons dried basil
• 1/4 – 1/2 teaspoon sale
• 1/2 teaspoon kelp powder

Put all ingredients in food processor and process until close to smooth, but still a bit chunky.  Add soak water from dried tomatoes if it’s too thick.  Adjust salt and seasonings to taste.

Set sauce aside.

Optional:  marinated mushrooms.  The night before I had sliced baby bella mushrooms and sprinkled with a little salt, massaged lightly then added lemon juice an set in a salad press.  This is a device that presses the excess liquid out and enhances the vegetables and softens them.  These too are available on Amazon

To assemble, place the noodles in a large bowl.  Top with sauce and mushrooms.  Toss to combine.  Serve with Not Meatballs.

Enjoy the recipes and comment below about how you spent your Mother’s day!

Love, Health and Joy to you,

Dr. Ritamarie

Mother’s Day Memories and Wishes

My Mom Mary at age 43

It’s been 20 years since I sent my Mom a card on Mother’s Day.  Of course, I still express my appreciation to her for all she did.  I just wish she was still around in physical form so I could give her a big hug and tell her how much I love her.

If your Mom is still alive, let her know how much you love her and appreciate her.  Give her a hug if you can.   Enjoy her while she’s here.  Don’t leave things unspoken, as you never know if this conversation will be the last.

The last time my Mom and I spoke was on Easter 1991.  It was late and we ended the conversation so we could go to sleep.  My Mom was sharing some childhood experiences and ended with, “There’s so much more to tell you, stories you’ve never heard.  We’ll get all caught up in June when you come to visit.”  I had been planning a 2 week stay after my graduation from chiropractic school.  I never got to hear those stories.  She died just a few days later.

I know in my heart that my Mom’s premature death was preventable. She was only 56!  Sometimes I blame myself, for not finding the right words to convince her to quit smoking and adopt a plant strong diet with lots of raw foods. I told her many times, and often I wasn’t as patient or kind about it as I could have been.  I just so wanted for her to change.  I gave her books to read…the ones written by MDs because they were “real doctors”  in her eyes…to no avail.

I copied articles from medical journals.  I even gave her a bottle of Vitamin C to go with the article that said that each cigarette depleted 100 mg of Vitamin C and asked her to at least take Vitamin C with her cigarettes.  My message fell on deaf ears.  When I found the unopened bottle of vitamins on her night stand and asked her why she wasn’t taking them, she told me she was scared that maybe they would have some kind of side effects.  Yet she smoked cigarettes, knowing the effects!

I graduated and started my practice just a couple of months after my Mom’s death, committed to saving other people’s Moms from my Mom’s fate.  I’ve dedicated my life to educating as many people as I possibly can about the dangers of processed food, smoking and other common unhealthy habits.

The war on cancer is far from being won.  Heart disease and diabetes take a  huge  toll.

At my son Kevin’s baseball game the other day, I watched as small children bought candy and chips from the concession stand, not knowing what danger lurked inside the pretty wrappers.  Parents give this stuff to their kids, thinking it’s safe.    It’s sad to watch these young ones creating the perfect environment for disease.   And the food they eat at home is not much better.  Most kids eat fewer vegetables in a month than I do in a day.

I miss my Mom, and in doing so, I strengthen my commitment to make a difference.  Education is foundational.

Changes are happening.   While we still have a long way to go, as a society, we have so much more awareness today of the diet–disease connection than we did when I first started on this path 26 years ago.  One step, one bite at a time, we can change the health of the world.  It starts with your commitment and dedication to yourself and your family and spreads from there.

If you’re a Mom, I wish you a joyful, healthy day.   Avoid the temptation to eat chocolate and unhealthy “treats” in celebration.  I’ve already put in my request for breakfast in bed!  On the menu is a green smoothie, fresh coconut water and a tropical fruit platter with fresh coconut, mango, pineapple and papaya.

Also on the agenda for the day are a run and a swim, and some relaxing time by the pool with a good book.   My favorite way to celebrate special days is with extra special self care.

Treat the Mom’s in your life to some good food, relaxation and lots of appreciation.

If my Mom was here to celebrate I’d treat her to one of the recipes in my book “Dessert:  Making it Rich Without Oil.”  I might try to somehow gift it to her anonymously, so she wouldn’t realize it was good for her until after she enjoyed it.  Then I would let her know.

With love and appreciation to all the Moms. May you seek health and in doing so, find the joy and fulfillment that vibrant health brings forth.

Love, Health and Happy Mother’s Day!

Dr. Ritamarie

P.S.  Post a comment and let me know 2 things:  Do you see the resemblance between my Mom and I?  What are you doing  to honor your Mom for Mother’s Day?

Raw Food Recipes for Gluten Free Easter

This weekend the Christian world celebrates Easter, a holiday of rebirth.  The Jewish celebration of Passover was a few days ago, and the pagan rebirth celebration of Ostara happens right at the spring equinox, which was March 21.  All three celebrations occur in proximity to the Spring Equinox, and signify a rebirth of sorts.

Easter is celebrated by Christians worldwide as a celebration of the resurrection of Jesus Christ.  Even if you aren’t Christian, it’s likely that you’re familiar with the more commercialized customs…the Easter Bunny, Easter Egg hunts, jelly beans and marshmallow chickadees.  A few years ago, I began to question the association between the resurrection of Jesus Christ and the Easter bunny.

As I began to research, I realized that many of the modern day Easter traditions derived from rituals and symbols of the Pagan holiday of Ostara, a celebration of the spring equinox and the Great Mother Goddess Eostre of the Saxon people in Northern Europe who was known by a number of names, all derived from the ancient word for spring –  ”eastre”.

The Easter bunny derives from the legend of a small hare devotee of Eostre’s who wanted to give a gift to the goddess.  He came upon an egg, which was a prized find and decided to decorate it to make it a fitting gift for a goddess.  The story has it that Eostre was so pleased that she wanted everyone, especially all the children, to enjoy decorated eggs.  So the descendants of the hare have been tasked to deliver decorated eggs to all the children of the world, and are called Eostre’s bunnies, or the Easter Bunny.

While the Easter egg hunt was first popularized in the United States in the 1860’s, the custom actually can be traced back to 2000 years earlier in India, Germany and Scandinavia, and has been considered a symbol of the soul’s eternal quest for reaching a state of worthiness for union with the deities.

The tradition of eating sweet treats for Easter goes back hundreds of years.  It’s thought to be derived from the tradition of the ancient Anglo-Saxons who baked small wheat cakes in honor the goddess Eostre. Chocolate came into vogue as an Easter treat in Europe, during the early 1800’s.  Chocolatiers used the image of the egg as a way to celebrate Easter and sell their newly developed chocolate products.  Chocolate bunnies followed later, as more sophisticated candy making techniques emerged.  The jelly bean was added to the Easter lineup in the 1930’s.

In my family, decorating eggs was always a big event the night before Easter.  On Easter morning, we searched for hidden eggs and chocolate bunnies. My grandmother, who lived downstairs in the two family house that I grew up in, loved to buy lots of candy.  She’d lay out the plastic “grass” on a buffet table in her dining room, and hide lots of candy underneath for us to feast on.

Needless to say, we overindulged on hard boiled and chocolate eggs.  We’d make egg salad from the eggs, and sometimes have that for Easter breakfast.

Dinner was usually ham, along with roasted potatoes and some sort of vegetable.   Dessert could be anything, or just more chocolate.    While I don’t recall it being one of my families traditions, Hot Cross Buns are an Easter favorite in many areas.

Since my kids and I eat a plant based diet,  ham is not on the Easter menu at our house.  A  substitute for the richness of the ham can be a savory nut and vegetable loaf.   We celebrate the spring with delicate spring vegetables and greens.  I also make an egg salad substitute that’s tasty and easy to create, which I share with you below.

Here are some gluten free, raw foods recipes for Easter to please your palate.

Ingredients

• ½  cup dry sunflower seeds (best if soaked and then dehydrated)
• 1 cup dry Brazil nuts or almonds (best if soaked and then dehydrated)
• ¼  teaspoon of salt
• ¼  teaspoon powdered kelp (optional)
• 1 teaspoon turmeric
• ½  cup filtered water
• 2 stalks celery, finely diced
• 1 cup fresh coconut meat, cut into approximately 1/4 inch squares (optional, for the texture and appearance of the hard boiled egg white)

Directions

1. Place all ingredients except celery in a food processor.
2. Process until smooth but not creamy.
3. Stir in diced celery and coconut meat (optional)

Ingredients

• 1 cup brazil nuts, soaked 4-6 hours or overnight then rinsed and drained
• 1cup almonds, soaked 4-6 hours or overnight then rinsed and drained
• 1 cup sunflower seeds, soaked 4-6 hours or overnight then rinsed and drained
• 1 cup pumpkin seeds, soaked 4-6 hours or overnight then rinsed and drained
• 1 medium yellow onion
• 2 apples, red, green or one of each
• 1 1/2 teaspoons allspice
• pinch of ground cumin
• 1 teaspoon celery seed
• ¼ teaspoon unrefined sea salt
• Black pepper to taste, if desired
• ¼ dry ground nuts or seeds, preferably soaked and then dehydrated.
• 1 /4 teaspoon ground nutmeg
• 1 /4 teaspoon ground cinnamon
• A few sprinkles of ground black pepper
• 30-40 whole cloves, to decorate the top
• 2 slices fresh pineapple for top

Directions:

1. In a food processor, pulse the Brazil nuts, almonds, sunflower seeds and pumpkin seeds together until they are almost smooth. Set aside in a large bowl.
2. Place the onions and apples in a food processor and pulse until coarse. Add to the bowl of nuts and seeds.
3. Add the allspice, cumin, celery seed, salt and pepper if desired and mix together until well combined.
4. Form the mixture into a loaf shape on a dehydrator tray lined with a non-stick sheet.
5. Combine the ground nuts, nutmeg, cinnamon and black pepper.
6. Sprinkle the mixture over the top and sides of the loaf.  Be sure to completely cover the loaf with the dry mixture.
7. Insert whole cloves onto the top of the loaf.
8. Dehydrate the loaf at 118 degrees for 4-8 hours, or until firm to the touch.
9. Place pineapple slices on top of the loaf.
10. Remove the cloves right before serving.
11. Serve with pineapple Glaze.

Ingredients

• 1 ½ cups dried pineapple soaked a couple of hours in ¾ cup water to just soften
• A ¼ inch thick slice of  fresh ginger
• pinch nutmeg
• ¼  teaspoon cinnamon
• 1/8 teaspoon whole, unrefined sea salt

Directions

1. Drain the pineapple and reserve the soak water.
2. Place all ingredients blender and process, slowly adding the soak water until it’s thick and smooth

You might find that your Easter meal doesn’t seem complete without something sweet.  Isn’t it interesting that we’ve come to associate just about every major holiday with eating sugar rich treats?

Those of us who have evolved to a new way of eating (which is really a very old way of eating) may be left to battle with cravings that stem from childhood memories of family celebrations.

In our book, Dessert, Making it Rich without Oil, Chef Karen Osborne and I share our favorite dessert recipes, made entirely of whole, fresh, raw ingredients, 100% gluten free and made without any added oil or processed sweeteners.  The sweetness comes from fruit.

Here’s one of my favorite recipes from the book.  These can be shaped into Easter eggs instead of brownies for a seasonal treat.

SUPERFOOD BROWNIES Turned Easter Eggs

From Dessert, Making it Rich without Oil by Dr. Ritamarie Loscalzo and Chef Karen Osborne
Kale is very high in minerals like calcium. It also helps slow down the absorption of fruit sugar into your bloodstream. Yet, in this yummy recipe, nobody can taste the kale at all.

Yield: 8X8 pan – The combination of vanilla and carob makes a delicious chocolate-like brownie.

Ingredients

• 2 cups de-stemmed Kale, lightly packed
• 1/8 – 1/4 teaspoon salt
• 2 cups walnuts, soaked and dehydrated
• 1 cup pecans, soaked and dehydrated
• 1 tablespoon ground vanilla beans or vanilla extract
• 1 1/2 cups pitted Medjool dates
• 2/3 cup carob powder
• 2 tablespoon water

Directions

1. Process the kale and salt in a food processor until chopped
2. Remove the kale to a bowl and set aside.
3. Process the walnuts, pecans and vanilla until finely ground being careful not to over process into a nut butter.
4. Add the dates and kale and process until the mixture begins to stick together.
5. Add the carob powder and process until it is incorporated.
6. Add the water and pulse a few times.
7. Shape with hands into Easter eggs of desired size.
8. Roll in coconut flakes that have been colored by a few drops of various colored vegetable juices, if colored Easter eggs are desired.
9. Chill until ready to eat.

The ideal is if you start to make new traditions for yourself as each holiday unfolds for you.  Make the holidays about celebrating your health and aliveness, and the circle of life and not about the food.  Replace the connection to the health depleting foods of your past with health enhancing foods that nourish and support you to carry out your mission.

Enjoy the holiday weekend, whether you celebrate Easter or not.  Choose to celebrate the rebirth of the planet at this magical time of year.

Love, Health and Joy,

Dr. Ritamarie

Vitamin D, Bone Health, Cancer and the Importance of Testing

In Vitamin D: Are You Getting Enough? I talked about the role of Vitamin D and why we are finding such an epidemic of deficiency in our modern world.   The widespread use of sunscreen in an attempt to protect you from basal cell carcinoma, one of the easiest to treat cancers, increases  your at risk for more serious disease, like colon, prostate and breast cancer.

Part 1 of a two part video series about Vitamin D discussed the role of vitamin D and why it’s important to test.

Today’s video shares how to interpret the test and bring your blood Vitamin D level up to a range that helps protect you from cancer, osteoporosis, autoimmune disease and a whole lot more.

It’s easy to get your vitamin D tested.  If you don’t have a practitioner, or your doctor is unwilling to order the test for you, you can order it yourself through Direct Labs, an online testing service that allows you to take charge of your health and order your own blood tests.

If You’re Suffering from any of the Issues listed Below, Get Your Vitamin D Level tested Right Away.

1. Obesity or excess bodyweight
2. High blood pressure
3. Osteoporosis and osteopenia
4. Autism
5. Autoimmune conditions (such as Hashimotos, lupus, ankylosing spondylitis, multiple sclerosis, rheumatoid arthritis)
6. Cancer
7. Depression
8. Asthma
9. Migraines
10. Cystic fibrosis
11. Diabetes(both types 1 and 2)
12. Multiple sclerosis
13. Schizophrenia
14. Epilepsy
15. Osteoarthritis
16. PCOS (polycystic ovarian syndrome)
17. Musculoskeletal pain, including joint pain and low back pain
18. Muscle weakness
19. Poor balance
20. Systemic inflammation
21. Fibromyalgia

Simple Strategies for Improving your Vitamin D status

• Get outdoors and enjoy the sunshine for at least 20 – 30 minutes a day during, preferably when the sun is highest in the sky.
• Avoid sunscreen for a full 20 – 30 minutes.
• Expose your arms and legs.  You need to expose 40% of your skin to make sufficient Vitamin D.
• Be sure to avoid washing the exposed parts with soap for at least 48 hours to give your body a chance to absorb all he Vitamin D it produced as a result of the sunshine exposure.
• Get tested for vitamin D. The 25, hydroxyl vitamin D test is the one most commonly used.
• Supplement with Vitamin D if you’re low.

Vitamin D Levels — what’s optimal?

Remember, it’s important to test.

If you decide to skip the test and just supplement with 2000-4000 IU you run the risk of not correcting the problem.  If you supplement with 10,000 – 20,000 without testing, you run the risk of vitamin D excess.

It’s important to work with a trained practitioner.  Fortunately it doesn’t have to be one on one anymore.  I’ve pioneered training people to assess themselves with my guidance in cost-effective group programs, where you do the assessment and can ask me questions to guide you.  The program is called Assess Your Own Body Chemistry and it’s intended to teach you to read your own body’s signs, symptoms and lab tests so you can create a nutrition plan customized to your needs.

Additional reading on Vitamin D from Dr. Joe Mercola

[1] Mercola.com “Daily Sunlight Can Keep Cancer Away” August 7, 2008

[2] Mercola.com “Lack of Sunshine Causes One Million Deaths a Year” August 24, 2007

[3] Dr. Joe Mercola Comments How Much Vitamin Do You Need?

[4] Video by Dr. Joe Mercola.   1 hour video with lots of details about Vitamin D

Medical research papers on the Vitamin D cancer connection

[1]Annals of Epidemiology April 14, 2009  Dr. Cedric Garland

[2] Annals of Epidemiology July 2009, Volume 19, Issue 7, Pages 468-483

[3] Science Daily, “New Model of Cancer Development: Low Vitamin D Levels May Have Role” May 26, 2009

[4] The Journal of Steroid Biochemistry and Molecular Biology March 2007; 103(3-5):708-11

[5] American Journal of Clinical Nutrition June 2007; 85(6):1586-91.

[6] American Journal of Epidemiology October 12, 2007

Question of the day:

Have you been tested for Vitamin D yet?  If yes, what was your level?  How much are you supplementing if low?

COMMENT BELOW and LET ME KNOW if you’re supplementing and what your level is if you’ve been tested recently.

With Love and Gratitude,

Dr. Ritamarie