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Have you ever heard of muscle testing? Muscle testing is a way to ask our body questions and get answers. We use a technique called Nutrition Response Testing to do this. It helps us figure out why we are feeling sick or not balanced. By using natural, healthy food and whole food supplements we can fix these problems and make our body strong and healthy again. This technique is safe painless. We love this technique because it is non-invasive and cost effective compared to expensive medical tests such as blood work or scans. Nutrition Response Testing can help with many different health problems like allergies, thyroid issues, digestive disorders, insomnia, fatigue, and more. If you want to know more or have questions, you can contact our office. Schedule today! ThePlaceCalledOM.com

We love this 10-Minute Instant Pot Elderberry Syrup recipe in our family! The combination of herbs in this recipe makes it the perfect natural immune support for cold and flu season. Mountain Rose Herbs: http://aspireiq.go2cloud.org/aff_c?of... InstaPot: https://amzn.to/3smGMvl Magnetic Measuring Spoons: https://amzn.to/3ssJ7op Fine Mesh Strainer: https://amzn.to/44kej6K Measuring Cups: https://amzn.to/44kem2q Elderberry Syrup Recipe 3 cups Filtered Water 3/4 cup Dried Elderberries 1/2 tsp Ground Clove 5 Cardamom Pods 2 Sticks Cinnamon 1 tsp Dried Ginger 1 tsp Orange Peel 2 Star Anise Pods 1 cup Raw Honey 1. Add 2 cups of water and all herbs to the InstaPot. 2. Set the Instant Pot to MANUAL for 10 minutes. 3. Vent immediately or release naturally for 10 minutes. 4. Mash berries and then strain the liquid through a fine mesh strainer. Push through any excess liquid using the back of a spoon. 5. Add 1 cup of cold water (and ice if needed). 6. Add honey and stir. Store in an air-tight container in the fridge. Will store up to a month or longer. If you would like more medicinal recipes check out our blog at ThePlaceCalledOM.Blog This site may contain links to affiliate websites. As an Amazon Associate, we earn from qualifying purchases. However, this does not impact our reviews and comparisons. Thank you for supporting us so we can continue doing what we love! We hope you enjoyed this video! Be Well, Dr. Oscar and Dr. Jess

Hi Everyone! Today I'm sharing with you how to make the Cultures for Health gluten free sourdough starter! (not sponsored- just love it) Once established you can make ANY gluten free sourdough recipe! See below two of my own GF sourdough recipes! Cultures for Health GF Sourdough Starter Purchase Links Amazon: https://amzn.to/3oWhM9g Thrive Market: http://thrv.me/4GQU6Q GF Sourdough English Muffins Video: https://youtu.be/UCZakQ7vuJ4 Recipe: https://www.theplacecalledom.com/blogs GF Sourdough Discard Pancakes Recipe: https://www.theplacecalledom.com/blogs Blog: https://www.theplacecalledom.com/blogs Website: www.ThePlaceCalledOM.com Music: Your Love by Yung Logos

Hi Everyone! Today we are in the kitchen making up some easy gluten free and dairy free breakfast meals! These meals are packed with protein and nutrients, making your mornings that much more nutritious and delicious. We start by making my homemade gluten-free sourdough English muffins for our breakfast sandwiches, then we prep our breakfast casserole, and breakfast burritos. If you enjoy these kinds of recipes give me a thumbs up and leave a comment below of what you need more help with when it comes to eating gluten free and dairy free. I love quick and simple meals… if it takes too many ingredients or hours in the kitchen, forget it! We are too busy for that. I hope to encourage and inspire you to eat well and nourish your body so you can live your best life! Be well. My Pet Poops Breakfast Egg Carton: https://amzn.to/3OtQDEX Gluten-free Sourdough English Muffins Tools needed: Gluten-Free Sourdough Starter: https://amzn.to/3RUedOb KitchenAid Standing Mixer: https://amzn.to/3z0FqGq Glass bowls: https://amzn.to/3okH2pz Ingredients (6 servings) • 116g Measure for Measure Gluten Free Flour (I used King Arthur https://amzn.to/3cx2B3q) • 80g Arrowroot flour/starch https://amzn.to/3PnlxjH • 80g Potato Starch https://amzn.to/3coeHf5 • 1/4 tsp Instant Yeast (naturally gluten-free) • 1 tsp Xanthan Gum https://amzn.to/3PuJTrT • 6 g fine Sea salt or pink Himalayan salted • 4.5 oz warm Water (100 degrees) • 1 large Egg • 2 Tbsp Avocado Oil • 227g Gluten-free Sourdough Starter (room temperature is best) • Cornmeal for cooking Preparations 1. Using a digital kitchen scale, weigh out all dry ingredients- flour, arrowroot starch, potato starch, instant yeast, xanthan gum, and salt- in a standing mixer bowl. Mix ingredients until combined. 2. Add sourdough starter to dry ingredients. Mix until small pebbles form. Mix will be dry. 3. Add warm water, egg, and avocado oil. 4. Mix on low for 30 seconds and then high for 3 minutes. Batter should be smooth with no clumps. Dough will be sticky but not overly wet. 5. Move dough to a glass (no metal) bowl and cover with a tea towel. Let the dough rise for 2-4 hours. Dough should double in size. Depending on how warm your house is, this step may take longer or shorter. If you want a longer fermentation, place dough in fridge over night after first initial rise. 6. If you are not doing a second, longer fermentation, your dough is ready to cook! 7. Heat a large skillet on medium heat. Sprinkle pan with corn meal so the muffins don’t stick to pan. 8. Spoon dough into pan and distribute the size of muffin somewhat thick and even. The English muffins will not rise in the pan so do not make them too thin. Alternatively you can grease a cookie cutter or biscuit cutter and spoon dough directly into the cookie cutter on the pan. Once the muffin begins to cook, remove the cookie cutter. 9. Cook English muffins for 5-7 minutes on each side. When the English muffin is done the internal temperature should be between 205-208 degrees. 10. Place cooked English muffins on a cooling rack and let cool for 10 minutes. *Store English muffins in an air tight container in the fridge. www.ThePlaceCalledOM.com

Ingredients 1 7.5 oz box Pamela's Gluten-Free Graham Crackers 1/2 cup Ghee or Coconut Oil, melted 8 oz Kitehill Dairyfree Creamcheese 9 oz So Delicious Dairy-Free coconut whipped cream 1 tsp Vanilla extract 1 cup fresh Strawberries, sliced 1/2 cup fresh Blueberries Preparations In a food processor, add GF graham crackers and process until finely chopped. Transfer to a bowl and add melted ghee or oil. Stir until combined. Pour graham cracker mix into a pie pan or small baking dish. Press graham cracker mix firmly until it evenly covers the bottom of the pan. Set aside. In a large bowl, add cream cheese, coconut whipped cream, and vanilla. Using a hand mixer, beat ingredients until combined and smooth. Pour cream cheese mixture on top of graham cracker crust and spread evenly. Arrange sliced fruit in any design you desire. An American flag is always fun for the holiday! Keep Cheesecake in the fridge until ready to serve. Music: Fractal of Light- Chris Haugen ThePlaceCalledOM.com