“I haven’t felt this good in years! With Dr. Laxton’s help I got my health, my energy and my life, back."
– AS, Vancouver
You are what you eat.
That makes food our best medicine.
Most of us instinctively understand this too, but don’t necessarily know the specific nutritional needs of our own bodies.
We are bombarded with diet advice. Are dairy products making me sick? Is there too much sugar in my diet? Do I have a gluten sensitivity?
We can help answer these questions and more. Dr. Laxton combines her extensive scientific understanding of human physiology and the effects of different foods with your specific health concerns and eating habits to design a diet plan that will help you feel lighter, clearer-headed and healthier.
For many patients, a diet adjustment is the only treatment needed to make significant health improvements.
Dr. Laxton doesn’t just talk a good nutritional game – she lives it.
She has also published two inspiring cookbooks full of healthy, delicious and nutritious recipes to help you live it, too.
Nature’s Recipes I and II are available for sale at Westcoast Naturopathic Clinic. You can also order by phone at
604 681 5585 or by email at email@example.com.
The Books Feature:
- A combined 120 delicious, healthy recipes
- Gluten-free options
- Glossary of special ingredients
- Appendix on cooking beans and grains
- List of grocery stores and farmers markets in Vancouver.
- Catalogue of items for a well-stocked pantry.
NATURE’S RECIPES I
Co-author Farah Nazarali prompted Dr. Laxton to write this book after many years of hearing her recite delicious recipes from memory and actively encouraging her patients to eat more leafy greens, less sugar and less wheat. The result is a collection of delicious wheat-free, dairy-free and refined sugar-free recipes.
NATURE’S RECIPES II
The second in the series, this cookbook is written for people who want to eat healthy, wholesome food and need inspiration and guidance. The recipes use whole grains and ﬂours, cold-pressed oils and healthy fats, plant-based proteins, sea vegetables and natural seasonings, plus natural, whole sweeteners.
Best if made up to 24 hours in advance so the quinoa can marinate in the dressing and soak up all the flavour.
2 cups quinoa (uncooked)
4 cups filtered water
juice of 2 lemons
½ cup of flaxseed oil
1 bunch parsley chopped (Italian or Regular)
2 teaspoons sea salt
1 cucumber (peeled and diced)
3-4 Roma tomatoes (chopped)
2 green onions (chopped)
1 bunch fresh mint (chopped)
- Cook quinoa in water in a medium saucepan. Bring to a boil. Reduce heat and simmer for 3-4 minutes. Turn off heat and let stand for 15 minutes. (Quinoa can also be cooked in a rice cooker).
- Meanwhile, in a medium bowl, mix lemon juice, flaxseed oil, and sea salt.
- Add cucumbers, tomatoes, green onions, parsley and mint. Mix well.
- When quinoa has cooled, add to vegetables and dressing. Mix well.
- Refrigerate until ready to serve.
DAIRY AND WHEAT-FREE BANANA BLUEBERRY SPELT PANCAKES
1 ripe banana, mashed with a fork
2 tablespoons grapeseed oil or coconut oil for skillet or frying pan
2 cups spelt flour
1 teaspoon baking powder
½ teaspoon sea salt
1½ cups fresh or frozen blueberries
2 cups water
- In a medium mixing bowl, combine spelt flour, baking powder and sea salt.
- Add water, oil, and banana to dry ingredients and mix together with a fork, making sure there are no lumps of flour.
- Add blueberries to mixture and mix only enough to evenly distribute blueberries.
- Add oil to a large skillet or frying pan and preheat on medium. When oil is heated, pour pancake mixture into pan, forming pancakes of desired size.
- When bubbles appear on edges of pancakes, carefully flip over.
When pancakes are fully cooked, serve with brown rice syrup or maple syrup and nut butter.