Reiki 2 Class – April 13

Reiki 2 Class – April 13, 1-5 PM

This class will advance your intuitive knowledge and ability to heal yourself and others. The class will start with a review from Reiki 1 and delve deeper into the ancient art of Reiki including the following advanced techniques:

    • Learning and using Reiki symbols for physical, emotional, and spiritual healing
    • Distance healing to send Reiki to anyone anywhere in the world
    • Methods to clear old habits and muscle memories that don’t serve you
    • Chakra balancing techniques
    • Rooting to balance and protect yourself from negative energy and people
    • Hands on practice to help you solidify the teachings

Limited Space: Call 914 763-9107 to Register

Class investment: $250, includes all class materials

First Sunday of the Month Restorative Yoga April 7th, 3-4:15

Restorative yoga is for anyone who would like to relax & renew. No prior yoga experience  is needed. You will be guided into restorative poses using props to make you comfortable in a completely supportive environment for total relaxation.

The restorative sequences will:

  • Help your spine and open tight hips, hamstrings & shoulders
  • Detoxify and strengthen your organs, and Improve focus & energy
  • Decease stress, anxiety, depression & pain
  • Enhance your body’s ability to heal itself
  • Bring balance to body, mind, & spirit

In addition to the restorative sequences there will be

  • Pranayama breath work
  • Light stretching
  • Yoga Nidra practice – A guided deep relaxation to help you quiet your mind and melt away

Questions for Renee: (914) 763-9107

3-4:15 PM, $22, O2 Living, Cross River, NY

Call (914)763-6320 to reserve your spot! Limited Space, Last Class Sold Out

Other dates are: Feb. 3, March 3, April 7, May 4, and June 2


Customized Cleanse Program

Improve your health with an integrated 21-day detoxification program offered by Total Wellness and the Center for Health and Healing.

Best and Worst Diets Around The World Article

Check out my recent article in conjunction with Medscape. Click here.

March 14, Optimize Your Gut Function for Better Health & Vitality

March 14, 12-1 PM, Ridgefield Rec Center
One in Four Americans Have Digestive Concerns… Do You?

During this workshop, you will learn:

  • How to assess and find the root cause of your digestive issues
  • Different tests and treatment protocols for common digestive problems
  • Dietary tips for GERD, IBS, Gas/Bloating, Constipation
Limited spots, Call 203 431-2755 to reserve yours. Free for members, $10 non-members

Farmer’s Market Pasta


  • 2/3 cups chopped broccoli, or broccoli and cauliflower
  • 1 small onion, chopped
  • 2/3 carrots, peeled and sliced thin
  • 1 chopped red bell pepper
  • 2 cups snow or snapped peas, trimmed
  • 2 gloves of garlic, minced
  • 1 table spoon extra virgin olive oil
  • salt and pepper
  • ¼ tea spoon, each dried, basil and oregano
  • 2 handfuls of fresh spinach or arugula
  • 1-2 seeded tomatoes, chopped into fine dice
  • 3-4 grilled chicken breast, sliced across the grain
  • 8-12 oz. cooked whole wheat pasta, linguini or bow-tie work well
  • ¼ cup milk or 2 table spoons heavy cream
  • Freshly grated Parmesan cheese
  • Chopped fresh basil and/or chives for garnish

Wash and prepare all vegetables. Heat olive oil in a large skillet or wok over medium heat. Add carrots, onions and broccoli and cook, stirring often. Season with salt, pepper, and dried herbs. Add bell pepper, garlic and peas, stirring constantly. Add cooked pasta and sliced grilled chicken, tossing together. Turn the heat to medium high and stir in the milk or cream, freshly grated Parmesan cheese and the spinach and tomatoes, continuing to stir. Serve immediately with chopped fresh herbs, and extra cheese at the table.

For variety, use slices of baby squash or fresh mushrooms.

Scrambled Tofu

This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 33.


  • 1 pound firm tofu
  • ½ cup chopped green onions
  • ½ cup sliced mushrooms (opt.)
  • ¼ cup slivered almonds (opt.)
  • 2 teaspoons Liquid Aminos
  • 1½ teaspoons All-Purpose Seasoning (see below)
  • 1 teaspoon parsley flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric (opt.)
  1. Drain tofu thoroughly in a colander.
  2. Mash in a bowl and mix in remaining ingredients.
  3. Bake at 350º F for 30 minutes, or simmer in a nonstick skillet for about 20 minutes, until all liquid has evaporated, stirring frequently.
  4. Best if mixed several hours before cooking, to let flavors blend. Serves 4.

All-Purpose Seasoning

This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 167.


  • 2 tablespoons onion powder
  • 2 tablespoons parsley flakes
  • 1 tablespoon celery salt
  • 1 teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon marjoram
  • ¼ teaspoon savory

Combine all ingredients and mix well. Store in an airtight container. Yields 13 teaspoons.

Grab your copy of “NEWSTART Lifestyle Cookbook” at