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Gloria Gilbere, DAHom, PhD

Dr. Gloria Gilbère (CDP, DA Hom, ND, PhD, DSC, EcoErgonomist, Wholistic Rejuvenist, Certified HTMA Practitioner) is Founder/CEO of the Institute for Wholistic Rejuvenation – after 22 years of owning/operating two health clinics in Idaho she relocated her Health Sciences/Research/Cooking Institute division to Cotacachi, Ecuador, S.A.

Her worldwide consulting via phone and Skype continues as does the Institute for Wholistic Rejuvenation in Idaho. Visit her website at www.gloriagilbere.com or call (888.352.8175) to schedule a consultation or register for her post-graduate courses.

NEWS FLASH: Ready to learn more about simple recipes that can give you what I call the Anti-Inflammation Advantage? Download your free 40+ page cookbook The Anti-Inflammation Recipe Sampler at drgloriaskitchen.com/totalhealth/


Everyone has a favorite dessert; mine happens to be tiramisu. AND, although I’ve made dozens of low carb, sugar-free desserts over the years, I have a few favorites. This is my ultimate decadent dessert since the first time I tried it.

Unfortunately, many American restaurants serve a version that is a wet soggy over-sweetened mess with little to no flavor. I know many people that go their entire lives not realizing that a “real” tiramisu has layers of...

I hear you; I hear you! You probably only know radishes in a salad served raw, right? Well my friends, have I news for you. On a recent teaching and culinary exploratory trip to Cuenca in southern Ecuador, I was reminded of a delightful dish I made many years ago and completely forgot about its amazing taste and ease in preparing. The original recipe contained nightshades, so I adapted it just for patients and subscribers. Herb-Infused Roasted Radishes are the perfect side dish anytime. They...

As you may know, I don’t believe in drastic detox diets and cleanses or over-the-counter so-called “quick fixes”.

My over 30 years of clinical experience operating two natural health clinics has shown that the healthy effective way to detox your body is to make life-style choices to consistently enjoy more whole foods, less processed ones that contain artificial coloring, flavors, and additives, drastically reduce or eliminate gluten, and avoid nightshades that induce...

This part of the series is especially close to my heart and health because after years of practicing what I teach and counseling patients in maintaining a healthy blood sugar through diet, and natural supplements when necessary, I became a trauma-induced diabetic. I was having some small moles removed (about the size of a lentil) from my forearm. Within a few hours of the surgery by a highly qualified plastic surgeon, which by medical definition was a minor surgery, I developed a...

Those of you that haven't cooked or baked with healthy alternative flours are often intimidated because they do respond and cook differently. We, at our Anti-Inflammation Cooking Institute, did all the testing for you to bring you easy-to-cook delicious variations of your favorite foods that use conventional wheat flours that convert to sugar, feed yeast, play havoc with blood sugar and thyroid health, and cause or accelerate inflammation.

When patients and readers begin a healthy...

The classic warm bowl of soup, true comfort food, does wonders to uplift your spirits on a cold day, or at the end of a long demanding day, and it can feel like a warm hug from the inside-out - it does for me, I'm addicted to soups and this creamy celery soup is the perfect prescription after my long 14+ hour days!

I love the aroma of basil and lovage, I find any excuse to add them to my recipes - especially since we have both growing fresh all year just outside our door in our...

There’s not much as satisfying as the aroma and bite of a warm slice of fresh homemade bread AND it doesn’t have to be full of gluten, sugar and carbs.

I love this kind of recipe because your blender does all the work, you just assemble! Yes, coconut flour was challenging to work with at first, it has a texture all its own, but now its second nature and it will be for you too—don’t let it intimidate you.

If you expect it to respond and taste exactly like wheat...

Why are we making a salad to create, store in a jar, and then serve in a bowl?

First of all, layering in a jar is not only beautiful to look at but it’s also convenient for a Grab-n-Go on your way out the door. For functionality, you can prep assemble several jars on a weekend, for instance, then have a healthy meal for 3-4 days without any more prep or cooking.

In layering our jar, its best to keep the sturdier ingredients, like chickpeas, beet, and quinoa, at the...

OKAY, I KNOW THE CULINARY LORE,"REAL MEN DON'T EAT QUICHE"

BUT...have I news for you!

My patients and entire test kitchen crew (male and female) love this easy, tasty and oh so filling one-dish meal—we often serve it with salad, fruit or slices of avocado to complete the course.

Although quiche is considered a classically French dish, it actually originated in Germany. It started in the medieval kingdom of Lothringian, under German rule,...

Health Benefits of Eating Chicken Breast

  • Rich in Protein—It’s a great source of lean, low-fat protein which studies show contributes to muscle growth and development.
  • Good for the Heart—Eating chicken breast suppresses and controls a body’s homocysteine amino acid levels, which if too high, can lead to cardiovascular disease.
  • The health benefits of chicken include its ability to provide a good supply of essential vitamins, and...

This mousse has a special twist you may not have thought of—Olive Oil. No, I’m not kidding, olive oil has been used for centuries in everything culinary and medicinal but most of us never think of it in desserts. That said, olive oil deserves your consideration not only for its flavor but its health benefits. Whether in a cake, cookie, mousse, or even a gelato, the right pure extra virgin olive oil can transform a regular dessert into a divine gastronomical experience.

This...

Something to cackle about

Chicken is the most common type of poultry in the world and Ecuador is no exception. That being said, there is no lack of organic free-range chickens (Pollo de Campo) here in Ecuador.

Chicken has been domesticated and consumed as food for thousands of years. There are many varieties of chicken, including free-range chicken, organic chicken, and conventional chicken - the difference is the basis of their breeding. Let's take a quick look at the...

Last month I promised to share my recipe for Ecuadorian menestra adapted from the original potato-version. In South America lentils are used just about daily in one dish or another. The most common is called “Menestra,” which is like a veggie stew and means a mix of vegetables—usually containing lentils along with other spices, vegetables (usually potatoes) and broth—it’s one of the irreplaceable dishes in Latin America—served as a main dish or an accompaniment. It is so...

The Anti-Inflammation Advantage

This recipe is so perfect, both as a main course or side dish, even when traveling, eaten at room temperature they’re delicious and a great source of protein. I serve them during the hot weather on top of salads for the protein punch, and in cooler weather warmed as the main dish with condiments and a nice bowl of soup. As an appetizer, I make the patties small and serve with several dipping sauces.

In South America lentils are used...

THAT TIME OF YEAR IS UPON US AGAIN AND HOLIDAY traditions abound worldwide. Since my Health Sciences/ Research Center/Test Kitchen is located in Ecuador, South America, I thought it would be fun to share with you three of the traditional holiday drinks from Ecuador, Colombia, and Peru — along with some tidbits about native customs. Many of you communicated how you enjoy traveling virtually through my recipes and commentary about my adventures, here’s another take on my...

I know it sounds like an odd combination but this incredibly simple salad of steamed beets, diced apples, purple grapes, mellow green onion, dressed with walnut vinaigrette, will definitely land on my dinner table again! Be sure to read the options, this salad is so versatile you can make it with your own signature.

Ingredients
  • 2 cups beets (red and/or golden), steamed and cubed OR cut shoestring style OR organic canned shoestring beets
  • ...

If you think cabbage is boring or you simply use it for coleslaw or in your boiled dishes as in corned beef and cabbage, have I got news for you! This delicious, healthy elegant vegetable side-dish of Parmesan roasted wedges is a crowd-pleaser even for those who “think” they don’t like this humble vegetable.

Fun Cabbage Tidbits

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is available in many varieties: red or...

This month as an alternative to providing a Nightshade-free recipe, I'm sharing information about an exotic vegetable that has stirred way too many questions from my readers and patients—"is it a nightshade, and can I consume it if I have inflammation?" Since numerous questions were asked, naturally the Health Detective in me went on a mission; this article is the result of my research. The following questions and answers reflect what my patients and readers have asked. That said, before I...

My patients and readers keep asking for more ideas for sauces and salsas that do not contain Nightshades that we know scientifically accelerate most inflammatory conditions. My test kitchen crew has been working with me to create, adapt and taste alternative recipes and this is one of our favorites—necessity IS the mother of invention—try it, it's deliciously unique.

Definition: tos-ta-da—a Mexican dish of deep-fried tortilla (usually flour),...