What a beautiful thought…we can be like sunshine for each other! Don’t forget to let your light shine!!
Be Well.
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
RUNNING LOW ON SUPPLEMENTS?
Our store room will be closed for 4 days while we make the move from Gainesville to Warrenton!
Now is the time to look at your supply and if you are getting close to needing to place an order, please do so no later than 3 PM on Wednesday, January 6, 2021. We will make every effort to fill your order before we pack up!
Please be advised that orders received after 3 PM on Wednesday, January 6th, will be filled the week of January 11th. We appreciate your patience during this transition and look forward to seeing you in the New Year!!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe. BCHHP, CNHP, DHP
In case you haven’t heard, we have a very exciting announcement to share with you!!
Pure Nutrition + Wellness has outgrown our current Gainesville office and we’re moving into our new location in Warrenton in January 2021. This beautiful, larger space will be called The Pure Center and will provide a pleasant setting for our continuing growth and an opportunity to expand the services we can offer to all our wonderful clients…especially those out in the Gainesville, Haymarket, Warrenton, and Culpeper area.
NOTE: We will continue to serve our other Northern Virginia and DC Metro Area clients in the Chantilly office without interruption.
Concurrent with our move, Vicki Kolbe will be transitioning into her new role at Pure Nutrition + Wellness as a natural health practitioner focusing on basic nutrition, stress management, holistic grief support, and natural calming therapies.
Christina Rappa, our amazing massage therapist, is also moving with us! And we will soon be making more announcements about other inspiring services and opportunities for our clients to experience and enjoy in the new year.
Stay tuned for details regarding an Open House in our new office which is located at 560 Broadview Avenue, Lower Level, Warrenton, VA 20186. We can’t wait for you to visit so we can show you around!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
Here’s a way to make eating your veggies a special treat this holiday season (or any time)! Our dairy free Holiday French Onion Dip with Crudités is perfect for munching, regardless of how many or few are gathering to celebrate.
Suggested crudités include: blanched asparagus; raw broccoli and cauliflower florets; cucumbers; carrots (rainbow carrots are extra special!); various colored bell peppers (red, orange, yellow, green); and radishes.
We’re sharing two options for the sour cream in this recipe: WayFare Vegan Sour Cream a plant-based, nut-free sour cream made from a base of organic butter beans and organic oats; and Kite Hill Sour Cream Alternative, with an almond/coconut base. Choose the one that will work best for your personal eating plan and enjoy!
Holiday French Onion Dip with Crudités…
Ingredients
- 1 cup dairy free sour cream (try WayFare Vegan Sour Cream or Kite Hill Sour Cream Alternative)
- 1/2 cup caramelized onions
- 1/4 tsp onion powder
- 1/2 tsp Himalayan Pink Salt
- Freshly ground black pepper
- 2 tsp chopped fresh chives
- A sprinkle of paprika for garnish
- Crudités (see above list for suggestions)
Instructions
- To prepare caramelized onions, thinly slice one medium sized yellow onion. Sauté in 1 TBSP organic avocado oil over medium heat until the onions caramelize. This will take about 15 to 20 minutes. Once they reach a deep, rich golden color, remove from heat and cool. When cooled, chop into smaller bits for the dip.
- Combine the dairy free sour cream, caramelized onions, onion powder, salt and pepper. Place in a serving dish and garnish with chopped fresh chives and a sprinkle of paprika.
- Serve along with a platter of prepared crudités; enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe. BCHHP, CNHP, DHP
It’s hard to imagine a more important investment we can make than in our health and well-being. As Virgil stated, “The greatest wealth is health”; and in these challenging times, we are all more keenly aware of the need to take the very best care of ourselves and our loved ones.
We’re here to help you with your wellness journey, wherever you may find yourself right now. If you’re considering investing in a holistic health assessment this holiday season, here are two ways we can help:
Basic Nutritional Assessment – $265
Vicki Kolbe – Natural Health Professional, Digestive Health Professional
For individuals with relatively few health challenges, interested in knowing how well their current lifestyle, including diet and supplements, is working for them. Includes food diary review, symptom evaluation, biochemical urinalysis, and two 30 minute appointments with Vicki:
- 1st – Diet Review & Symptoms Evaluation
- 2nd – Report of Findings and Recommendations
Comprehensive Health Assessment – $495
Donna Stephens – Naturopath, Functional Medicine Practitioner, Holistic Nutrition
For individuals with multiple health challenges on prescription drugs who are interested in a more natural approach to wellness. Includes an extensive health history, signs & symptoms evaluation, holistic physical exam and biochemical urinalysis, and two appointments with Donna:
- 1st – Fasting appointment; Health History; Symptoms Evaluation; Holistic Physical Exam
- 2nd – Report of Findings and Recommendations
Gift certificates are available for you or for someone you love! For more information, call us at 844-787-3935, Ext. 1, or email us at frontdesk@purenwell.com. Taking good care of yourself is not only a great gift, it’s a great investment!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
If the only way you have prepared Brussels sprouts is boiling the frozen ones, we can’t wait for you to try this recipe! This is a simple, delicious way to enjoy fresh Brussels sprouts…on Thanksgiving, or any time! Roasting them brings out a sweet and nutty quality.
We recommend that you hand pick them, choosing the small to medium sized ones and making sure that they are firm and don’t have discolored leaves. Sometimes we find that Wegmans has small bags of organic ones that look fresh. Always check the expiration date to make sure you will use them before that date.
Roasted Brussels Sprouts
Serves 2
Ingredients:
- 2 cups of Brussels sprouts, washed and dried; bottoms trimmed
- Extra Virgin Olive oil – about 2 TBSP
- Himalayan Pink Salt
- Freshly ground black pepper
Instructions:
- Preheat oven to 425 degrees; prepare a medium size baking sheet by lining it with parchment paper.
- Prepare the Brussels sprouts by cutting them in half lengthwise; if they are a little large, cut them into quarters. They will cook more evenly if they are all about the same size.
- Place the Brussels sprouts into a bowl, drizzle with the olive oil, salt and pepper. Toss to coat well. (add a little more oil if they seem dry)
- Pour out onto the baking sheet and roast in the preheated oven for about 20 minutes. They should be tender and caramelized.
That’s it! You can use this same process with other veggies, as well. Happy Thanksgiving!!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CMGC, CNHP, DHP
It has been said that we are all either entering, in the middle of, or coming out of a storm in our lives. The journey through loss and grief is a universal yet highly personal experience…one that can be frightening, disorienting, and filled with great stress and feelings of uncertainty.
How do we define grief? An excellent definition is: “Grief is the conflicting feelings caused by the end of or change in a familiar pattern of behavior.” Russell Friedman
Clearly, we understand the grief associated with losing a loved one; but it also applies to the changes in life that each of us may go through, such as:
- health challenges, including serious diagnoses
- changing roles in life
- relocating
- job loss/career change
- retirement
- financial challenges
- loss of friendship
- separation/divorce
- changing schools
- loss of a pet
- more, including the current pandemic!
Further, people of all ages are affected by loss and need support as they process their emotions and try to move forward. Moved by the growing sense of loss and grief in our world today, Vicki has recently become a Certified Master Grief Coach and is able to offer holistic support to you or your loved ones on this journey so that you can find the calm in your storm. To find out more, we encourage you to call 571-364-5251 or 844-787-3935, Ext. 5 to schedule a free 20 minute consultation.
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CMGC, CNHP, DHP
Also known as Magic Cookie Bars, these yummy paleo cookies are a better for you version of the original classic seven layer bars recipe…totally worth the extra effort and to be enjoyed in moderation, as with all things!
Better still, they’re paleo, gluten free, dairy free, and refined sugar free. You’re welcome!!
Paleo Hello Dolly Cookie Bars
Ingredients
Coconut milk caramel:
- 1 can full fat coconut milk
- 1/2 cup coconut palm sugar
- 2 tablespoons coconut manna (also called coconut butter)
- 1/2 tsp pure vanilla extract
Bars:
- 1 cup almond flour (we like Bob’s Red Mill)
- 1/2 tsp ground cinnamon
- 1/2 tsp Himalayan Pink Salt (fine)
- 3 TBSP coconut manna, melted
- 3/4 cup Lily’s Dark Chocolate Baking Chips
- 1/2 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/2 cup unsweetened coconut flakes
Instructions
To make the coconut milk caramel:
- Heat the coconut milk and sugar in a heavy saucepan over medium heat, stirring often. When the coconut milk begins to boil, lower the heat and simmer for about 30 minutes to reduce the mixture by 1/3 to 1/2. Stir very often to prevent the sugar from scorching. The goal is to achieve a consistency similar to a thick condensed milk or caramel sauce. Once the desired consistency is reached, add the coconut manna and pure vanilla extract. Stir well to combine, and remove from heat; keep in a warm place.
To make the bars:
- Preheat oven to 350 degrees and line an 8×8” pan with parchment paper. Lightly grease with coconut oil.
- In a medium size bowl, mix the almond flour, cinnamon, salt, and coconut manna. Pour into the prepared baking pan and using your fingers or a spatula, press the mixture down into an even layer that covers the bottom of the pan.
- Sprinkle the chocolate chips, chopped nuts and coconut flakes evenly over the crust, then pour the coconut milk caramel over everything.
- Bake for 25 – 30 minutes until lightly browned.
- Chill in the refrigerator until completely chilled and set (about 60 minutes). Cut into bars and serve.
Enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
This cinnamon raisin bread with walnuts is sure to connect you with your happy place as the smell of it fills your kitchen. Grain free, dairy free, and refined sugar free, it’s a perfect Paleo treat to enjoy once in awhile.
This can be frozen…just wrap individual slices in wax paper and place in a freezer zip top bag; then pull out only what you need when you want to have a slice with a hot cup of tea. If frozen, defrost and warm up before serving.
Cinnamon Raisin Nut Bread
Ingredients
- 1 1/2 cup almond flour (we like Bob’s Red Mill)
- 1/4 cup coconut flour (we like Bob’s Red Mill)
- 1/8 tsp Himalayan pink salt
- 1 tsp baking soda
- 1 1/2 Tbsp ground cinnamon (we like Kirkland’s Signature Ground Saigon Cinnamon)
- 3 eggs, organic
- 1/4 cup melted organic coconut oil
- 2 Tbsp water
- 1/4 cup organic, unsweetened applesauce
- 1 tsp pure vanilla extract
- 2/3 cup raisins
- 1/3 cup chopped walnuts
Cinnamon and Honey Glaze
- 3 Tbsp raw honey and 3 tsp ground cinnamon stirred together until well combined
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 8-1/2” x 4-1/2” x 2-1/2” loaf pan, greasing well with coconut oil.
- Mix the dry ingredients together in a large bowl, stirring well.
- Mix the wet ingredients together in a separate bowl, stirring well.
- Pour the wet ingredients into the dry ingredients and stir together until fully combined; then stir in the raisins and walnuts.
- Pour half the batter into the prepared loaf pan and drizzle half of the cinnamon and honey glaze over the batter in the pan.
- Pour the remaining batter into the prepared loaf pan and drizzle the rest of the cinnamon and honey glaze over the top.
- Bake for about 40 minutes; test for doneness with a toothpick. If it comes out clean, the bread is done; if there is still a bit of batter sticking to the toothpick, continue to bake for another 2 or 3 minutes until a new toothpick comes out clean.
- Let cool for at least 20 to 30 minutes. Enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
Our mission at Pure Nutrition + Wellness is to inspire and empower you to actively participate in taking control of your health, through natural and holistic means. Our featured quote by Ann Wigmore states it beautifully; the importance of your thoughts, decisions and actions as they relate to your health and wellbeing are not to be underestimated!
Once you realize that you want to improve your overall health and wellbeing and are ready to take the necessary action, how do you determine what will work well for you, personally? Maybe you’ve already tried some plans that weren’t as effective as you had hoped.
We believe in working with people as the unique individuals that they are! A great starting point for some may be a Simple Nutritional Assessment to help you understand what nutrients your body is missing and if the supplements you are taking are helping.
For others with multiple health concerns, a more in-depth approach like our Comprehensive Health Assessment is more appropriate for assisting you in resetting your health and overcoming chronic issues.
To learn more about our assessments, call us at 844-787-3935, Ext. 1 or email us at frontdesk@purenwell.com. We will be happy to schedule a Free 20 Minute Consultation that will help you take the best next step on your journey to wellness!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP