This seminar will teach you how to assess and treat neurological over load which results in learning difficulties and ADD. EFFECTIVE FOR CHILDREN, TEENS AND ADULTS
Dr. Boven has been teaching for over 25 years and his hands on approach will give clinical proficiency in treating; not just theories.

TBA

Filed in: Events

Posted on August 11, 2010

Banana Oatmeal Cookies

Ingredients:

2 cups rolled oats

2/3 cup almonds

1 teaspoon baking powder

1/4 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups mashed banana (about 3 bananas)

1/4 cup safflower oil

1 teaspoon pure vanilla extract

3/4 cup raisins

Instructions:

Preheat oven to 350 degrees F. Lightly oil baking sheet. Grind oats and almonds to a coarse powder in food pro-cessor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg.

In separate bowl or in food processor, beat together bananas, oil, and vanilla until smooth and creamy. Add banana mixture and raisins to oat mixture. Mix well.

Drop cookie dough by tablespoons onto prepared baking sheet. Bake for 13 to 16 minutes, or until bottoms are golden brown.

Filed in: Recipes

Posted on June 10, 2010

Greens First Products

Available in store or we can ship any telephone orders. 616.392.2166

Free samples available by clicking above and visiting online website.

Filed in: Products

Posted on April 14, 2010

Spring Eggs

4 large eggs
3 tbsp puréed spinach (frozen or fresh)
1 tbsp pine nuts
1 tbsp raisins
3 tbsp olive oil
4 rounded lettuce leaves
Salt & pepper

Soak the raisins for 30 minutes in a bowl of very hot water. Drain and dry. Grind the pine nuts roughly.

Cook the eggs for 10 minutes in boiling water. Let them cool and then peel. Remove a small slice from the largest (bottom) end of the eggs so that they stands up on their own. Top them as you would a boiled egg and remove the yolks carefully.

Mash the yolk in an egg and then cream with the spinach and olive oil using a fork until you get a creamy mixture. Season, add the pine nuts and raisins and mix well.

Fill the eggs with the mixture and serve upright on salad leaves.

Filed in: Recipes