Browsing Articles Written by

Jennifer Ruffalo

Blog October 23, 2017

Herb Regimen for healing fibroids

After taking herbs from my acupuncturist I decided to try something different. His herbs were helping, but I wanted to get some suggestions and feedback from someone different. I was living in Los Angeles at the time and decided to go to Santa Monica homeopathic pharmacy where they have a naturopath on staff that you can speak to for free!

Blog June 28, 2017

Alternative ways of healing from Fibroids

As I began trying to heal myself, the first thing I decided to start with was my diet. I ate fairly healthy to begin with, so simple tweaks were cutting dairy, wheat, and caffeine, as well as cutting back on red meat. You can read all about good diets in helping to reduce fibroids in Dr. Allan Warshowskys book “Healing Fibroids, A Doctor’s guide to a Natural Cure.”

Blog April 27, 2017

Healing from Fibroids

I created this website because I found out that I had a fibroid, and instead of surgery I was interested in trying to heal myself naturally. The first thing I had done was a blood panel to determine where all of my vitamin levels were, as well as any food allergies. I had read that this is a good starting point in creating a road map, so to speak, of determining how to start a plan of action in healing yourself. The information can give you and your doctor signs of where to start. For me, it was loud and clear.

Recipes September 25, 2016

Roasted Carrot Soup

Wash carrots, you don’t need to peel them, just roast them whole. Then toss in a bowl with a drizzle of olive oil to coat. Sprinkle with curry and a sprinkle of cinnamon. Roast carrots in oven at 350 for 20 minutes. Depending on how thick or thin your carrots are, you may need more or less time. Just watch them to make sure they don’t burn.

Recipes October 23, 2016

Breakfast Oats

Pour oats into a pan with water or milk, or do half water and half milk (It is a personal preference). Bring to a boil, and then reduce to low. Add golden berries, cinnamon & coconut oil and cook for 8-10 minutes, stirring occasionally. Be sure to cook on low after you get a boil so that you do not burn the oats. Remove from burner when finished cooking and put into a bowl. I like to let the oats cool a little before eating.

Recipes October 23, 2016

Green Smoothie

This is a great smoothie to have in the morning because of the oats. It fills you up and has a fresh note from the cucumber. I love this smoothie, its quick to make with the frozen berries, which also give it a nice chill.

Recipes September 25, 2016

Homemade Brazil Nut milk

I try to make sure that I soak the Brazil nuts close to 4 hours, but I feel overnight produces a flavor profile that is a bit off. So my suggestion would be no less than 3 and no more than 6 hours.

Recipes September 25, 2016

My “morning coffee” (caffeine free)

When using herbs and spices don’t sprinkle from the dispenser into a steaming pot, the steam may enter the spice container and degrade it over time. Shake the spices into your hand, away from the steam, before adding to any dish. If you can avoid using aluminum or copper pans for preparing herbs, I would suggest doing so. Both metals are detrimental to the quality of the herbs. The metal in aluminum pans may be released in unsafe amounts into the preparation during cooking and can be quite toxic.

Recipes September 25, 2016

Roasted Butternut Squash

I will put in a bowl with wild rice, avocado, sautéed kale and shiitake mushrooms. You can put in a glass container and store in the refrigerator. It lasts for about 2-3 days. I use for breakfast, lunch, dinner or dessert. I never use a microwave to reheat items. I always use a toaster oven or pan on the stove. The squash is super decadent with a little maple syrup, extra cinnamon and a dollop of coconut whip cream on top with crushed pecans. A version of this was always served at my families thanksgiving dinner, but with a lot of refined sugar added.