•  Ultimately, the cells in our bodies are built from the raw materials we eat. The more suitable our food choices are to our specific requirements, the better cell structures we can build.

• Since every person is bio-chemically unique, individual nutritional imbalances and weaknesses must be assessed.

• An ROHP or RNCP will introduce new dietary habits, incorporating the latest nutritional breakthroughs, but it may be difficult to achieve optimal health through food alone. In such cases, ROHPs and RNCP's are trained to design personalized dietary supplement programs.

• Environmental pollution, metal toxicity, micro-organism imbalances and food sensitivities are among other factors that must be considered in constructing a nutritional program.

• Nutritional Consulting is not a regulated profession. However, IONC was established in 1983 to assure the public that practitioners are meeting high educational standards.

• The designation “Registered Orthomolecular Health Practitioner” and “Registered Nutritional Consulting Practitioner” signifies a nutritional practitioner who has met the standards of the IONC - a voluntary, independent, non-profit association.

Curried Squash and Chicken Soup

Ingredients

• 1 cup frozen pureed winter squash
• 1/2 cup lite coconut milk
• 1/2 cup water 

      8 ounces boneless, skinless chicken breast, cut into small pieces

• 1 cup baby spinach
• 2 teaspoons lime juice
• 2 teaspoons brown sugar
• 3/4 teaspoons Thai red curry paste
• 1/4 teaspoons salt

Preparation

1.      Heat squash, coconut milk and water in a medium saucepan over medium-high heat.
2.      Cook, stirring occasionally, until the squash defrosts, about 10 minutes. 
3.      Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes.
4.      Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
5.      Serve and enjoy!
Recipe Serves 2.

Hazelnut Bread

The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases

This bread is every bit as substantial and savory as wholegrain bread, but contains no grains, which makes it suitable for people allergic to gluten, and those following other low carbohydrate diets. The large amount of flaxseed provides plenty of Omega-3. Try adding grated vegetables, green herbs, or a dash of fish sauce for variation. The bread must be stored in a closed plastic bag in the refrigerator - where it will keep for 3-4 days - to prevent it from going stale. 

• 4/5 cup (125 grams) flaxseed, ground finely
• 1 1/2 cup (3.5 dl) cold water
• 3 tbs extra virgin olive oil
• 1 tsp sea salt
• 2 tbs brown rice vinegar
• 1 tbs tamari
• 1 tbs honey
• 1 tsp cumin seeds, roasted and ground finely
• 1 tsp fennel seeds, roasted and ground finely
• 1 tsp coriander seeds, roasted and ground finely
• 3 3/4 cup (500 grams) hazelnuts, ground finely

Cooking Instructions 
1) Combine flaxseed, water, extra virgin olive oil, sea salt, brown rice vinegar, tamari, honey, cumin, fennel seeds, and coriander seeds in a bowl and mix well. 
2) Add the ground hazelnuts little by little while stirring constantly. Knead the dough for 2-3 minutes until the ground hazelnuts are evenly distributed. 
3) Transfer the dough to a loaf shaped baking tin approx. 9.5x4x6 inches (1L) lined with baking paper and bake the bread for 1 hour in a 400 degree F (200° C) hot oven. 
4) Leave the hazelnut bread at room temperature to cool down before removing from the baking tin.

Sweet Potato Mash 

The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low fat, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.

Serves 3-4 persons as a side dish
Sweet potatoes are just lovely; I am almost as much in love with sweet potatoes as with beets. They're full of carotenoids and other goodies for your health, and they please the palate as well as satisfy the appetite. What more can one want from a food?

The lemon juice and pepper make their sweetness even more pronounced and the baked garlic, which has hints of nuts in its taste, adds the final touch. The mash can be served hot or cold and will keep for one day in the refrigerator. Try serving it with a green salad and a piece of seared tuna or use it as spread in a sandwich.

• 2 lbs (1 kg) sweet potatoes
• 1 head of garlic
• freshly squeezed juice of 1 large lemon
• sea salt
• freshly ground black pepper
• extra virgin olive oil or cold-pressed unrefined safflower oil

Cooking Instructions
1) Bake the sweet potatoes in their jackets in a 425° F (220° C) hot oven for approximately 1 1/2 hours - you can either place them in a pan with a little water added or arrange them on a baking sheet - until soft and tender. You should be able to pierce them at easily with a fork or thin knife at the thickest point.
2) Peel the outer skin off the top half of the head of garlic to reveal the individual cloves, place it in a small pan, add 1 inch (2.5 cm) of water, and bake it along side the sweet potatoes for 25-30 minutes.
3) Peel the baked potatoes and whizz them in a blender or food processor along with the lemon juice. The result should be a thick, velvety mash. Add sea salt and freshly ground black pepper to taste.
4) Split the head of garlic into individual cloves and peel each of these. Also cut the base off each clove.
5) Arrange the sweet potato mash in bowls, drizzle with a bit of oil, scatter the peeled cloves of baked garlic on top, and serve.

Aromatic Carrots and Beets

The following recipe addresses the special diet considerations for: dairy-free, gluten-free, low glycemic index, vegan, vegetarian, anti-cancer, cardiovascular disease, diabetes, inflammatory bowel diseases.

Serves 4 as a side dish
The spicy oil enhances the natural sweetness that has been teased out of the carrots and the beets by gentle roasting in the oven. Remember to keep an eye on the vegetables while roasting and add extra water if it evaporates.

The carrots and beets go very well with gently braised lamb or goat or seared fresh tunafish.

• 3 tbs extra virgin olive oil
• 1 tbs ground turmeric
• 3 green cardamom pods, roasted and the stones ground finely
• 4 large organic carrots, scrubbed and cut into quarter lengthwise
• 2 organic beets (approx. 3/4 lb/ 300 gr) cut into large chunks
• sea salt
• freshly pressed juice of 1 lemon

Cooking Instructions
1) Mix extra virgin olive oil, turmeric, and ground cardamom well in a large bowl. Add carrot and beet chunks and toss until coated in the spicy oil.
2) Place the dressed carrot and beet chunks in a shallow baking dish, add 1/2 inch (1 cm) water, and sprinkle with sea salt. Roast for approximately 45 minutes in a 475° F (250° C) hot oven until tender and the carrots are slightly caramelized.
3) Drizzle with lemon juice and serve while still hot.