RESTART Sugar Detox March 2017


Nutritional Lisa Lord is running a 5-week program called RESTART. 3 weeks of the program is a Sugar Detox, with one week on each end to ease in and out of the detox.

It will be held Tuesdays 6:45-8:00 and  Thursdays from 8:30-9:45 – start date in March TBA. The cost is $150. It is being held at my office, 161 North Street, Burlington, VT.

Lisa is also setting up an online class as well, so if the above time doesn’t work for you, perhaps the online class will be for you.

Contact Lisa at 802-310-8084 or

view flier here:







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2016 is the Year of the Monkey

Get ready for a full-filled year, as the year of the monkey is sure to bring some excitement.Monkey

Monkeys are clever, witty, creative and competitive and achieve what they set out to accomplish.

This is the year of the FIRE Monkey, which brings a spark of motivation for us all. With our heads screwed on correctly, we are bound for a year of endless possibility.

Take a risk with guts and devotion and your wildest dreams just may come true.

During the year of the monkey, beware of trickery and don’t act too impetuously. Be true to your heart, be the best you can be, and pay attention along your way.

Wishing you and yours a happy and healthy Chinese New Year!

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Swiss Pears

A super simple and refreshing appetizer.IMG_8447

Sliced ripe pear with slices of Emmentaler or Jarlsberg or other Swiss cheese.

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Salmon Burgers

Our new family favorite – decidedly kid-friendly.


Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans)

1 T mustard (Dijon or stone brown)

1 T mayonnaise

1 T lemon juice

½ t grated lemon zest

2 scallions, chopped

½ t sea salt

1 egg

½ cup bread crumbs, panko, or ground spelt crackers (cooked quinoa or ground dry oats may also work here)

Sprouts, arugula or baby lettuce

Tartar sauce:

3 T mayonnaise

1 T relish Read More »

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Celebrate the Year of the Ram 2015 with Us


February 19 marks the beginning of the Chinese New Year.

Join us in celebration of the Year of the Ram! Meet the wonderful practitioners at the Vermont Center for Acupuncture and Wellness and envision a healthier 2015.

Vermont Center for Acupuncture & Wellness at 161 North Street in Burlington

4:00-7:00 Friday, February 20, 2015

Friends and Family Welcome

Dumplings and light refreshment offered

View the event and join the party on Vermont Center for Acupuncture & Wellness facebook page.

The Year of the Wood Ram will bring plenty of opportunities. Success will come to those who are diligent and passionate, but to find true happiness you must follow your heart.

Years of the Ram:

1931, 1943, 1955, 1967, 1979, 1991, 2003, 2015, 2027, 2039

The witty Ram is known for his or her sincerity, compassion and a positive attitude.

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Simple Steamed Broccoli


I made this all the time. It is so quick, yummy, and healthy. This and the Sautéed Garlicky Kale are by far the most common veggie dishes served at my house, followed closely by my Cabbage Slaw.

  • Broccoli crown
  • Olive oil
  • Sea salt

Set up steamer basket over water and turn on stove to medium.

Wash and cut 1 broccoli crown into big bite-sized pieces. You can peel the stem and slice it up thinly. Put on steamer basket and cover with a lid. Let boil (you can turn it down to medium-low when it gets to a rolling boil) for about 5 minutes or until the middle is getting soft when you poke it with a sharp knife. This is the key point – make it soft enough that you are not eating mostly raw broccoli, but do not steam it to broccoli mush.

Dump it all onto a plate and drizzle with some nice olive oil (I love Saratoga Olive Oil Company on Church Street in Burlington – their Myer Lemon Olive Oil is to die for) and sprinkle with sea salt. Maybe your friends will ask you why your broccoli is so darn good, too.


PS Sometimes I get it all set up without turning the stove on before I start on other dishes and then turn it on about 10 minutes before I want to serve dinner.

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Sauteed Garlicky Kale

IMG_6690I love using lacinato kale – the dark green dinosaur kale. Kale is my favorite vegetable, and this is my most used recipe of all times.

Heat olive oil in frying pan (medium-high) and add garlic and then the kale. Sprinkle sea salt on the kale and saute until tender, stirring frequently (about 5 minutes). Sometimes I like to add a splash of water and then put a lid on it so it will steam a bit (1-2 minutes). If there is still some water in the pan, I remove the lid for the last minute. This recipe takes no time to make. I usually make it last, while everything else is getting put on the table.

This dish goes great with Brussels sprouts, roasted chicken, sweet potato sticks, or root vegetable gratin.

To make Vietnamese Style Sauteed Kale, omit salt and add a splash of fish sauce. Also toss in some chilies with the garlic. Then add sea salt to taste. YUM!

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Rutabaga & Sweet Potato Gratin

IMG_6689This is a great alternative to dairy-laden gratins. I use stock instead of the usual cream for the liquid. I like to use a little aged cheese, such as Gruyere or Parmesan, but this recipe is also great without. It was a huge hit with my family!

  • 2 cups onions, sliced
  • 2 sweet potatoes, peeled, sliced thinly (1/4 inch)
  • 1 rutabaga, peeled and sliced thinly  (1/4 inch)
  • 2 cloves garlic, minced, plus one for seasoning
  • 1 T thyme, crushed
  • ½ cup white wine
  • 2 cups Beef Bone Broth (or other stock), hot
  • salt and pepper to taste
  • 1 T olive oil
  • 1 cup grated Gruyere or Parmesan cheese (optional)

Heat oven to 400 degrees.

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Crispy Kale Chips

IMG_6792This is my son’s favorite way to eat kale. I made this the other day along with Roasted Chicken Legs and Sweet Potatoes Sticks and it made for a very efficient meal!

  • Kale, any kind, a half a bunch.
  • Sea salt
  • Olive oil

Chop kale. Let it sit for 5 or more minutes.

After the chicken and sweet potatoes come out of the over and off the pan, spread the kale on the pan and toss around to gather up the oils.

Sprinkle with sea salt and mix lightly with oils on pan.

Bake on 400 for 12 minutes.

Alternatively, mix kale in bowl with 1-2 tablespoons olive oil and ½ – 1 teaspoon sea salt. Spread on clean cookie sheet and bake for 12 minutes on 400 or until just crispy.

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Roasted Sweet Potato Sticks


  • 1-2 large sweet potatoes
  • olive oil
  • sea salt

Preheat oven to 425 degrees. Cut the sweet potatoes to make long sticks about ¾ inch wide. Place on baking sheet and drizzle lightly with oil. Sprinkle the sticks with sea salt and toss gently.

Bake on 425 for 45 minutes, turning once about 25 minutes in.

These sticks can be baked at the same time, and on the same pan, as the roasted chicken legs. In fact, after the sweet potatoes and chicken come out of the oven, you can use the leftover oil on the pan for the crispy kale chips.

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