Vivid Health in Toronto
On April 10 at 8:11 AM
Coconut Butter Chicken courtesy of Edwin Shendelman and Supplements Plus!

Vivid Health in Toronto
On March 24 at 9:17 AM
Best way to perk up your water!

Vivid Health in Toronto
On March 03 at 8:09 AM
There is a trend today that I call ‘extreme parenting’. Years ago, a new mother was given clothes, blanket, perhaps a new baby carriage. Today the arrival of a new baby is greeted with parenting classes, Baby Einstein CD’s and endless advice from experts about the optimal diet, how to boost the baby’s IQ and early reading programs for toddlers. No time to waste – early learning is the most powerful! No wonder parents are stressed! Back in the 1950’s Dr. Spock urged parents to have faith in their own skills, saying “You know more than you think you do.” That advice still holds true today. So put the books, the CD’s and the ‘brain boosting’ toys aside. Snuggle up and read a book just because it is fun. Cook together, do crafts, walk in nature. These times of connecting together will do more for your child’s development than all the expert advice in the world. To find out more about Dr. Campbell's specialty, counselling & child assessments, contact drcampbell@vividhealth.ca or call 647.478.1775 to schedule an appointment.

Vivid Health in Toronto
On February 22 at 8:59 AM
Don't miss our Essential Oils 101 for Babies on February 27th at 10am. This workshop is free! RSVP to info@vividhealth.ca or call 647.478.1775 - space is limited.

Vivid Health in Toronto
On January 18 at 9:11 AM
Bone Broth I adapted this recipe from www.epicurious.com. It is so yummy and great for keeping you healthy during the winter season. The added ginger not only adds to the flavor, it also helps fight the flu. Ingredients 4 pounds organic grass fed beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher) 2 medium unpeeled carrots, cut into 2-inch pieces 1 -2 inches of ginger 1 medium onion, quartered 1 garlic head, halved crosswise 2 celery stalks, cut into 2-inch pieces 2 bay leaves 2 tablespoons black peppercorns 1 tablespoon cider vinegar

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