Group Whole30 Challenge at Dr. Dan’s!

Posted August 6, 2018 in: Uncategorized

Join our Group WHOLE30 Challenge at Dr. Dan’s for the month of SEPTEMBER!

Change your life and feel your best by joining us for the September Whole30 Challenge. In addition to weight loss non-scale victories can include: clearing of brain fog, fatigue and chronic pain. Each week class will focus on supporting your Whole30 journey and a specific nutrition topic.

What’s Whole30? It’s a 30-day commitment to eat using these simple guidelines:

  • Eat moderate portions of meat, seafood, and eggs
  • Eat lots of vegetables
  • Eat some fruit
  • Eat plenty of natural fats and herbs, spices, & seasonings
  • Eat only whole foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re whole

Wednesday, August 29th 6-7PM             Review of Program basics and rules

Wednesday, September 5th 6-7PM         Digestive check in

Wednesday, September 12th 6-7PM       What sugar really does in the body

Wednesday, September 19th 6-7PM       Truth about FATS!

Wednesday, September 26th 6-7PM       Food Freedom

Join the Group in Dr. Dan’s Classroom, or virtually!

We can send you a link to join the class from home! Price for all five classes: $100

Register here

“Four Sigmatic’s” Nutritionally Beneficial Mushrooms

Posted March 20, 2018 in: Uncategorized

“Four Sigmatic” is a brand that we carry at Dr. Dan’s that uses several types of mushrooms. These mushrooms have excellent health benefits, several of which are outlined below.

  • Cordyceps Mushroom — This mushroom acts as an adaptogen, helping the body come back to balance and reduce the response to stressors. Cordyceps has potential to help with hormones, energy, fatigue, and endurance. Additionally, it could improve breathing and aerobic capacity!
  • Lion’s Mane Mushroom — This mushroom acts to help protect and regenerate brain tissue. If you have a hard time focusing, brain fog, or memory loss, then Lion’s Mane may help!
  • Chaga Mushroom — With it’s powerful immune boosting benefits, the Chaga’s anti-inflammatory and antioxidant power helps to eliminate free radicals in the body.
  • Reishi Mushroom – Reishi Mushroom is known to help relax the mind and body, making it a good choice before bed or during stressful situations. Additional benefits: Reishi decreases fat storage and inhibits the breakdown of starches to sugars.

Info adapted from: &

Cornucopia’s DIY Guide at the Farmer’s Market

Posted November 2, 2017 in: Uncategorized


Cornucopia Institute has developed a Do-It-Yourself Guide to asking the right questions at your farmer’s market.
Buying local is a great way to support your local farm economy, but it’s best to support those providing the healthiest food for us and our environment.
If a farm is not Certified Organic, then visiting is the best way to determine if it is operating with integrity, according to Cornucopia.

Cornucopia’s DIY guide helps you, the consumer, to ask the right questions including:

  1. Is it local?
  2. How was it grown?
  3. How was it raised?


Click this link for your free DIY Pocket Guide to Non-Certified Organic Food, or pick up a copy of the Guide here at Dr. Dan’s!

BIOMAT: The Amethyst Richway BioMat

Posted August 31, 2017 in: Uncategorized

BIOMAT: The Amethyst Richway BioMat

If you need to release stress by relaxing your muscles and enjoying soothing Far Infrared ray heat, simply lying on the BioMat promotes a feeling of well-being for a healthier mind and body.
The FDA’s medical device indications for use are as follows:
  • Reduces stress and fatigue
  • Soothes and relaxes
  • Supports the immune system
  • Improves sleep (if associated with pain relief)
  • Reduced inflammation (where applied)
  • Increased tissue oxygen (due to increased circulation where applied)
  • Provides such muscle relaxation that you may sleep better if you experienced occasional difficulty sleeping.
$30 for a One Hour session
Call for your appointment today!

Upcoming Classes in our new classroom!

Posted August 17, 2017 in: Uncategorized




Last Thursday we held our first Quick Start Nutrition Program in our new classroom here at Dr. Dan’s! See below for dates, times, and a description of our upcoming classes.


Dr. Dan’s Intro To Real Foods $20

Monday September 11th or October 9th from 5:30-6:30pm

At Dr. Dan’s Intro to Real Foods you will learn the difference between traditional and modern diets, and the dramatic impact each has on your health.
In this 1-hour session, you will learn the basics of transitioning your kitchen to include whole, nutrient-dense foods that will nourish your family. We’ll also provide resources to you, including handouts, book suggestions, & online resources for eating out, reading labels, and shopping locally.


Sauerkraut Class $20

Wednesday September 20th from 6:00pm-7:00pm

In this one hour session at Dr. Dan’s Classroom, we will make homemade Sauerkraut together.
We’ll first review the basics of fermentation, as well as the benefits of soaking grains & nuts.
Then we will mix and pound our kraut into jars to take home.
(Limited to 10 participants)


Quick Start Nutrition Program $65

Thursday September 28th or October 26th from 9:00am-12:00pm

Learn the basics of healthy eating in a 3 hour session that includes:

  • Whole Foods Nutrition Fundamentals
  • Shopping & Kitchen Transition Guidelines –What’s In, What’s Out and Why
  • Nutrient Dense Foods Product Sampling. Yum!
  • Market Basket Shopping Tour. What to Get Where


Whole Foods Course $100 for 4 sessions

Wednesday October 4th, 11th, 18h, 25th from 6:00pm-7:00pm

Intensive instruction on how to transition to a nutrient dense eating program in four sessions:

  1. Fundamentals of a Healthy Diet
  2. Creating a Whole Foods Kitchen
  3. Transitioning to a Traditional Diet
  4. Planning & Preparing Meals

New recipe! Zucchini Bread, grain free with peanut butter and chocolate chips!

Posted August 8, 2017 in: Uncategorized









Zucchini bread, grain free with peanut butter & chocolate chips!


  • 1 cup shredded zucchini
  • 3/4 cup organic creamy peanut butter
  • 1/4 cup pure maple syrup
  • 2 large eggs, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • ½ tsp sea salt
  • 1/2 cup dark chocolate chips or dairy free Enjoy Life chocolate chips


  1. Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
  2. In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda, cinnamon & salt. Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
  3. Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
  4. Remove from oven and transfer pan to a wire rack to cool for 15 minutes, and then remove bread from pan and transfer to wire rack to cool completely. Slice and enjoy!

*Recipe adapted from Ambitious Kitchen

Wilderness Family Fermented Cacao Powder & Recipe

Posted August 1, 2017 in: Uncategorized

Cacao has many health benefits to offer. It contains four times more antioxidants than dark chocolate, and 20 times more antioxidants than blueberries. Consuming foods with high antioxidant profiles helps to protect your cells from damage caused by free radicals, thus preventing potential health problems.

The fermentation process of Cacao Powder enhances this superfood to become even more nutritious. Much like nuts and seeds, cacao contains an anti-nutrient called phytic acid. Fermentation reduces the phytic acid content making it easier to digest and absorb all the beneficial minerals. In addition, the fermentation process improves the taste of this cacao resulting in decreased bitterness.

It is still not determined whether heating or cooking fermented/raw cacao diminishes its nutritional value. Cooking and heating foods can decrease the nutrient profile and antioxidant content, so for optimal benefits it is advised to consume this food raw when possible.

Other benefits of Fermented Cacao include:

  • Lowered LDL cholesterol
  • improved heart function
  • reduced cancer risk
  • increased energy and cognitive function
  • regulated insulin levels
  •  improved mood and happiness!

 Best of all, cacao is delicious and versatile making it a great food to incorporate into your diet. Try out one of our favorite ways to use it with our recipe below!

Fermented Cacao Drink


  • 1 TBSP Fermented Cacao
  • 1 Cup nut milk
  • 1 TBSP full fat coconut milk cream or coconut oil
  • Pinch of unrefined sea salt
  • 1-2 tsp Pure maple syrup or raw local honey
  • ½ tsp vanilla extract
  • 1 tsp of Maca powder (optional)



  • Gently heat nut milk and coconut milk together on the stove top for about 1 minute; be careful not to boil the mixture to avoid destroying the cacao’s beneficial antioxidants
  • Once warm, stir in honey or maple syrup, then vanilla, sea salt & Maca.
  • Lastly whisk in cacao just until it is combined.
  • Serve as is, or over ice.

Our New Office is OPEN!

Posted July 18, 2017 in: Uncategorized







Dr. Dan’s New Office is open at

3 New Pasture Road

Stop in for a visit!












JUNE 26, 2017, Dr. Dan’s opens for business at 3 New Pasture Road!

Posted June 15, 2017 in: Uncategorized

The countdown is on!!
Beginning Monday, JUNE 26th we will see you at our new office location at 3 New Pasture Road, Newburyport MA
Dr. Dan’s new office building at 3 New Pasture Road is located in the Newburyport Industrial/Business Park, with easy access from downtown via Low Street, or from Route 95 via Scotland Road.

From downtown Newburyport, take Route 1 South.
Turn right on to Low Street at the lights, then take your first left onto Graf Road.
Then take your first right onto New Pasture Road.
We are so excited for the opportunity to better serve you at our new location.
Please see below for upcoming events that will be held in our brand new Classroom!
And follow us on Facebook & Instagram for the countdown to June 26th!
Dr. Dan’s QUICKSTART Nutrition Program
July 13th or August 10th, at 9am to 12pm
Learn the basics of healthy whole foods eating in a 3 hour session that includes:
* Fundamentals of Whole Foods Nutrition
* Shopping & Kitchen Transition Guidelines
* Nutrient Dense Foods sampling
* Nourishing Steps Shopping Trip
Monday, July 10th or August 7th at 5:30-6:30pm
At Dr. Dan’s Intro to Real Foods you will you will learn the difference between traditional and modern diets, and the dramatic impact each has on your health.
In this 1-hour session, you will learn the basics of transitioning your kitchen to include whole, nutrient-dense foods that will nourish your family. We’ll also provide resources to you, including handouts, book suggestions, & online resources for eating out, reading labels, and shopping locally.

Why and How to Soak and Dehydrate Nuts, Seeds, and More!

Posted May 25, 2017 in: Uncategorized

Soaking and sprouting grains, lentils, nuts, seeds and legumes makes them easier to digest and absorb. It neutralizes anti- nutrients (which impair digestion and nutrient assimilation) found in all of the above. See below for our easy prep solutions for grains, raw nuts and seeds and legumes!


Soaking Solutions: 1-2 Tbsp whey, yogurt, lemon juice, or vinegar.

Oats – 1 cup steel cut oats soaked in warm filtered water, ¼tsp. sea salt and soaking solution over night. Boil water (make adjustment for how much you soaked in) and cook oats for 15-20 minutes. Add butter or coconut oil once reduced to simmer! Stir every couple minutes for very creamy oatmeal.


Rice – 1 cup rice soaked in warm filtered water and soaking solution for at least 7 hours. Drain, rinse for one minute until water is clear, and follow cooking directions on bag.


Quinoa – 1 cup quinoa soaked in warm filtered water and soaking solution for at least 12 hours. Rinse and drain well, follow cooking directions on bag.


Pecans – 4 cups raw pecans soaked in filtered water and 1 TBSP sea salt for at least 7 hours. Drain and rinse in colander. Spread pecans on dehydrator trays and place in dehydrator at 115 degrees for 24 hours. If you don’t have a dehydrator, place in oven on stainless steel baking tray at 150 degrees for 12 – 24 hours.


Almonds – Follow directions for pecans. The time for dehydrating almonds is recommended for 24 hours to 36 hours.


Pumpkin seeds – Same directions as pecans. Vary amount as you like, and only keep in oven for 12 hours.


Popcorn – Heat 3 Tbs. coconut oil in medium size heavy pot. Poor in organic white popcorn kernels to cover bottom of the pot – one layer of kernels and not more. Shake around to ensure full oil coverage of each kernel – make sure the kernels are swimming in coconut oil! Once popping starts, reduce heat and continue shaking until you hear the popping diminish – don’t wait until you smell the scent of burnt popcorn. Transfer to a bowl and shake with sea salt. Add melted butter, if you wish.


Nut butter – take 2 cups of soaked and dehydrated nuts, and place them in a food processor with 1 tsp. sea salt and grind to a fine powder. Next, add ¾  cup coconut oil (warmed to liquid is easiest) and 2 Tbs. raw honey until butter becomes smooth.


Lentils – measure out lentils, soak in warm water. Stir in soaking solution, and let sit in a warm place for about 7 hours. Drain and rinse, follow directions on box.


Sprouts – To properly sprout grains, beans, nuts, lentils and seeds, all you’ll need is: a quart size mason jar, a “sprouting screen” available at most health food stores, and filtered water. Fill jar 1/3 full with any grain or seed. Add filtered water to the top of the jar, screw cap on with screen. Allow for soaking overnight, rinse in the morning (with the screen still on) and drain at an angle until you rinse again. Length of time varies based on each item, so please refer to Nourishing Traditions for full preparation details.

  • Grains (wheat, barley & rye) – rinse 2-3 times per day. Sprouts are tiny and white and will be ready in 3-4 days, reaching a maximum length of ¼ in.
  • Beans (mung & adzuki) – Fill jar only ¼ full. Rinse 4 or more times per day. Sprouts will be ready in 4 days. Mung – 2 inch sprouts, Adzuki – 1 inch sprout.
  • Almonds – Use whole or skinless almonds. Rinse 3 times per day. Sprout is tiny, approximately 1/8 inch.
  • Lentils – Rinse 3 times per day. 2-3 days until sprout is about ¼ inch long.
  • Pumpkin seeds – Use hulled seeds. Rinse 3 times per day and sprout for about 3 days until sprout is ¼ inch long.
  • Sesame seeds – Use unhulled sesame seeds. Rinse 4 times daily. Tiny sprouts are ready in 2 to 3 days.

*Please refer to Nourishing Tradition for suggestions on how to cook with your sprouts, proper storage and for freshness dates.


Whey – Three options for whey

  1. Purchase whole milk yogurt at a local farm or grocery store. Pour yogurt into a cheese cloth and let strain over night. The result – thick “greek style” yogurt and whey. Enjoy the yogurt as is, and use the whey as we have recommended above.
  2. Make kefir and you’ll have an abundance of whey.
  3. When shopping for mozzarella, save the yellow liquid that the mozzarella balls are kept fresh in – that’s (usually) whey!



The majority of the resources found on these pages come from Nourishing Traditions Cookbook, by Sally Fallon.