This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognizing you when you return to our website and helping our team to understand which sections of the website you find most interesting. We do not share any your subscription information with third parties. It is used solely to send you notifications about site content occasionally.
Contact image

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/


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),...

French Fry Nightshade-FREE Alternatives

Many of us, particularly those educated on the inflammatory effects of the genre of foods known as nightshades, potatoes, in this case, are always looking for ways to substitute some of our favorite foods and snacks—French fries are no exception. These delicious Zucchini Fries are a healthy alternative with a rich crispy outside of Panko and Parmesan, and a dipping sauce that is addicting—it's literally "Molecular...

Historical Reference

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Don't be limited by these recipes, enchiladas can be filled with whatever you choose and they're healthy, filling and only limited by your imagination. Many of my readers and patients asked for a version...

Readers and patients keep asking for more ideas to dress up their favorite salads, dishes, and to use as marinades… you asked, here are three of our test-kitchen favorites:

Papaya Salad Variations:
  • Avocado-Papaya
  • Papaya-Mango
  • Papaya-Jicama***
  • Peaches-Papaya
  • Papaya-Avocado

For this dish, you want ripe papayas, tender but not mushy. The skin should be bright yellow with a few...

Do you know...

  • American households on average purchase pickles every 53 days;
  • More than 67 percent of all households eat pickles;
  • Americans consume more than nine pounds of pickles per person annually?

That's a whole lot of pickles…and pickle JUICE! But what to do with the juice once the pickles are gone? Most individuals just pour it down the drain! *GASP* I bet you won't be doing that once you learn how many different...

These deviled eggs are naturally colored and a healthy, sweet n' spicy twist on traditional deviled eggs. With a super-smooth, creamy filling of chopped bread-n-butter pickles and Greek yogurt, these deviled eggs are perfect for your next party, potluck or Easter celebration!

Dr. G's Perspective
It's interesting, and also perplexing to me, that many recipes include paprika in a very small amount simply for color and/ or garnish. Just that little sprinkle can...

No one who responds to seasonal allergens looks forward to spring, especially when the tree pollens begin flying. That said, you can minimize or eliminate—as I did—allergic responses to airborne triggers by taking simple steps you may not have considered. In addition, using a proprietary homeopathic remedy to not only rid yourself of symptoms but to take proactively before the season is well on its way, is your best "insurance." AND, March is the time to begin that...

You're going to fall in love with this soup and all it's healthy variations. I love its vibrant orange color and the mild sweet aroma of the anise-flavored liquor. I am not a fan of licorice flavor, but this recipe gained the respect of my taste buds. It's an amazing addition that transforms what can be a bland soup into a gourmet mouth-watering one.

Again, our recipes are created and tested in our health sciences kitchen in Cotacachi, Ecuador. As more people, here and...