Monday, June 29, 2015

Green Dandy! - Delicious Dandelion Salad

Dandelion is one of those greens that you either love or can't stand. This wild weed is abundant even in urban areas and can be foraged from early spring till late summer and early fall. Make sure that you are foraging in areas distant from road traffic, railway or industrial zones. If you are lucky dandelion may be growing in your backyard. This is, namely, where I foraged mine.


for the salad
  • 1 bunch large dandelion greens
  • 1 endive (optional)
  • large cucumber, shaved into ribbons
  • 2 green onions, cut into thin slices
for the dressing
  • 1 clove of garlic, minced
  • 1 tsp Dijon mustard
  • 1/4 cup virgin olive oil
  • juice of 1/2 lemon, add more if needed
  • pinch pink Himalaya salt 
  • freshly ground black pepper to taste

Foraged Dandelion (Taraxacum officinale)

  • Carefully wash and clean the dandelion greens. Take half of the leaves and chop them into thin stripes. Toss chopped dandelion and the whole dandelion leaves into a salad bowl and mix with all the other ingredients.  
  • In a small bowl whisk a dressing. Adjust the taste to your personal liking. 
  • Pour the dressing over the salad and mix gently. Serve and enjoy in good company!

    Dandelion can be eaten raw, cooked like spinach, brewed as a tea or macerated as tincture. Leaves, flowers and roots can be used to prevent and cure many ailments, including liver diseases such as fatty liver, hepatitis or jaundice. This bitter weed can be used as tonic and gentle diuretic to cleanse the body from inside out, purify blood, heal acne, dissolve kidney stones, and improve gastro-intestinal health. Dandelion may also help with weight loss by improving liver function and digestion. It can be used to prevent high blood pressure, balance blood sugar, and to efficiently lower cholesterol. 

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    *Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.

    Saturday, June 27, 2015

    Papaya Mango Coconut Smoothie

    To celebrate my new Hawaii shirt I wanted to create a scrumptious tropical smoothie that would take everyone on an imaginary trip to Hawaii and back. I wanted pineapple to be the main ingredient, but the pineapples I found in my grocery store were not ripe at all. Unfortunately, my mangoes could not wait much longer without going bad. Decision was made very quickly and I bought a large papaya instead. In this recipe I also used one young coconut that produced one full cup of water and a half a cup of coconut flesh.

    • 3 cups chopped papaya ( use the seeds if you like the peppery taste)
    • 1 cup coconut water
    • 1/2 cup coconut flesh
    • 3 ripe mangoes
    • 2 ripe bananas
    • juice of 2 limes (add more of you prefer)
    • 2-3 ice cubes
    • 2 tsp coconut flakes for garnish

    • Blend all ingredients in a blender until well combined. 
    • Pour the smoothie into tall glasses, garnish with coconut flakes and enjoy in good company!

    If you like papaya then this is a perfect smoothie for you. You can add some ripe pineapple to make it even tastier.

    Tip: I understand that it may be difficult for you to obtain young coconut. Use best coconut water product you can get and dessicated, unsweetened coconut flesh instead. The taste will be slightly different, but I am certain you will enjoy it as well. Also, if you use ripe fruits you do not need to add any sweetener. Simply enjoy the natural sweetness of fruits.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Wednesday, June 24, 2015

    Cucumber Granita

    Granitas and sorbets are wonderful all by themselves. However, if you are hosting a party, especially a summer raw food party, granitas are great palate cleansers between different items on the menu. They are very easy to make and very simple to serve.

    • 2 cucumbers, peeled and seeded
    • juice of 1 lime
    • 1/4 cup fresh mint leaves
    • 1/2 tsp matcha (Japanese green tea powder)
    • pinch Celtic sea salt
    • 1 drop food grade thyme essential oil, optional
    • 1 drop food grade sage essential oil, optional
    • a few fresh mint leaves for garnish

    • Chop cucumbers into manageable pieces and throw them into blender. Puree on a high speed until they turn into a smooth pulp.
    • Add lime juice, mint, essential oils, and salt. Blend for a few seconds. Add matcha and blend again until all ingredients are well combined.
    • Spread the seasoned cucumber pulp evenly on a shallow baking pan. Put the pan into a freezer and refrigerate until frozen.
    • Remove the pan from the freezer and using a fork scrape the frozen cucumber mass into "shards." Put back into freezer. Repeat this a couple of times until cucumber mass looks like a green snow of sorts.
    • When you feel that your granita is ready for serving, portion it out into small glasses, garnish with fresh mint and serve right away. Enjoy in good company on a hot summer day!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015

    Sunday, June 21, 2015

    Watermelon Mojito Salad

    To celebrate the International Raw Food Day I created a very simple salad. Sometimes less is more.

    I hope you are like me. I love watermelon and can hardly wait for the fresh harvest of ripe fruit to show up on the market.

    Watermelons, like many other summer fruits, are quite versatile. You can simply cut a wedge and eat it right away, you can make a sorbet or a granita, or you can use it in smoothies and salads. You can have it as a dessert, or as a main course. You can make a cold soup or a salsa. There are countless recipes and here is mine.

    • 1/2 ripe watermelon
    • 1 Tbsp fresh mint chiffonade
    • juice of 1 lime
    • zest of 1/2 lime (use organic and remember to wash off the wax)
    • 1/2 cup virgin olive oil
    • pinch Celtic sea salt 
    • freshly ground black pepper to taste

    • Cut watermelon into wedges. Using a sharp knife remove the rind. 
    • Cut each wedge into 1/2" thick slices. 
    • Transfer cut watermelon into large salad bowl and refrigerate.
    • In a smaller bowl whisk a dressing using olive oil, lime juice, lime zest, salt and pepper. 
    • Remove watermelon from the fridge add dressing. Toss in mint chiffonade and mix well. 
    • Serve chilled on individual platters as an appetizer, side dish or a main course. Enjoy in good company!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Saturday, June 20, 2015

    7 Delicious Spa Water Recipes and Why You Should Stay Well Hydrated During Summer

    By Dominique Allmon

    In New Mexico we are in the middle of a wonderfully hot early summer. When temperatures soar, you are more likely to experience thirst. The only beverage that human body really needs is water, but many people find water tasteless and hard to swallow. They would rather drink sugar loaded lemonade or sodas and create a vicious cycle of thirst.

    The human body is composed of about 75 percent water. The remaining 25 percent are solid matter. Water regulates body temperature, lubricates the skin and the joints. It delivers nutrients and oxygen to your cells, removes and transports the waste products out of your body. 

    We lose water through urination, respiration and transpiration. Also the consumption of alcohol as well as drinks containing caffeine, like sodas, coffee and black tea for instance, causes the loss of water. If you do not replenish the lost water, you will start to experience the first signs of dehydration that go beyond thirst like headache, pain in muscles and joints, lower back pain, exhaustion, and body odor. Your urine will turn dark and have a strong odor. 

    The lack of water leads to a chronic dehydration which is a root cause of many degenerative diseases. You can, however, prevent and reverse dehydration simply by increasing your daily intake of water. The amount of water you need to drink depends on your lifestyle and the work you are performing. If you are more physically active and sweat more, you will need more water to replenish what you have lost.

    To calculate the amount of water your body needs, take your body weight in pounds and divide that number in half. That should give you the number of ounces of water that you need to drink daily. For example, your weight is 150 pounds. Divide 150 by 2. You will get 75 or slightly more than a gallon, which is approximately the number of ounces of water your body needs. Increase this amount if you are working out, jogging, or performing other physically demanding task. Replenish your water if you regularly drink coffee and sodas. 

    The quality of water you drink is very important as well. Filtered, ionized water is most beneficial. A low sodium bottled mineral water with high mineral content is a good alternative if you do not own a water filter or a water ionizer, or are on the go.

    Approximately 20 percent of the water your body needs comes from many foods that you eat. Fruit and vegetable have a very high water content. Make sure that you include enough of them in your diet as they also deliver the vitamins and minerals that your body needs to function properly.

    Dehydration can have devastating effects on your body. The damage can be reversed. You can eliminate pain, hypertension, digestive disorders. You can lose weight and rejuvenate your skin and joints. Hydrate! Drink more water. And if plain water is not appealing to you, make a "spa" water

    ~ Infused Water Recipes ~
    • Cucumber, Blueberry, Spearmint and Key Lime: 1 medium large cucumber, sliced; 1/3 cup fresh blueberries; 1/3 cup fresh spearmint leaves; 3-4 Key limes, sliced.
    • Blueberries and Sage: 1 cup fresh blueberries; 1/3 cup fresh sage leaves.
    • Strawberries, Lemon and Rosemary: fresh strawberries, hulled and halved; 1/2 lemon, sliced; 1/2 Tbsp fresh rosemary leaves (hard twigs removed).
    • Blackberry, Green Apple, Lemon and Lemon Balm: 1 cup fresh blackberries; 1/2 green apple (such as Granny Smith or Pippin), cut in thin wedges; 1/2 lemon, sliced; 1/3 cup fresh lemon balm leaves.
    • Mixed Citrus and Cilantro: 1/2 lemon, sliced; 1 orange, peel removed and sliced; 1 lime; sliced; 1/3 cup cilantro leaves.
    • Watermelon and Basil: 1 cup watermelon, chopped; 1/3 cup fresh basil leaves.
    • Honey Dew and Lemon Grass: 1 cup honey dew melon; 1/2 cup chopped fresh lemon grass.
    These are my favorite recipes - seven different spa waters for each day of the week. It takes at least a few hours to infuse water with nutrients and the aroma of ingredients used. I prefer to infuse the water overnight. To make the water add your favorite ingredients to a 1/2 gallon jar, pour purified or a spring water, and place the jar in the fridge. Drink your spa water chilled and add ice cubes if you like it really cold. For an extra sparkle I love to add a dash of San Pellegrino into my glass of infused water, but that's me.

    If you are using fresh herbs you should "bruise" them with a wooden spoon before pouring water into a jar. In this way herbs will release their essential oils.

    You do not have to peel the ingredients (citrus fruits, cucumber, apples) if you are using organic produce. I peel the cucumber because in my mind it gives off more aroma when the peel is removed. I also love to leave the peel on my organic limes and lemons, but there is one thing you must know: The longer the citrus fruit with the peel on is infused in water, the more bitter the taste. I suggest that you either remove the citrus fruit slices in the morning when you are completely satisfied with the taste, or remove the peel from citrus fruits before slicing.

    I hope that these recipes will inspire you to your own creations. There are  endless combinations of fruit, berries and fresh herbs. You can add edible flowers such as lavender or rose. You can add spices such as cinnamon, vanilla or cardamom. You can use goji berries or dried oriental hibiscus flowers. You can add fresh ginger root. Experiment. It really is fun!

    In radiant health - passionately raw -  Dominique

    Dominique Allmon©2015 


    Thursday, June 18, 2015

    Raw Carrot Coconut Cake

    Carrot cake is usually associated with fall and winter. Many recipes include warming spices and rich frosting. I decided to make a slightly lighter, but not less delicious version of it, for the warm season. Lemon, lime and coconut give it a slightly tropical touch.


    for the crust
    • 1/2 cup dates, soaked in water for 1 hour
    • 1/2 raw pecans
    • 1 Tbsp coconut oil
    • 1/2 tsp powdered cloves
    • 1/2 tsp cinnamon

    for the top layer
    • 2 cups roughly chopped carrots 
    • 1/2 cup dates, soaked in water overnight
    • zest of 1 organic lemon
    • juice of 1/2 lemon
    • juice of 1 lime
    • 1 cup raw coconut flakes
    • 4 Tbsp coconut oil (melted in water bath at low temperature)
    • 1/2 tsp cardamom
    • 1/2 tsp pink Himalaya salt
    • 1/2 cup raw coconut flakes for garnish

    Making of the Raw Carrot Coconut Cake
    • Place all ingredients for the crust in the bowl of your food processor and pulse until all ingredients combine into a coarse mass. Transfer the mixed ingredients into a dish (6'' x 8'') lined out with parchment or a baking sheet. Spread the mass evenly into a thin layer. Place the dish in the freezer and allow the crust to chill till you have finished making the top layer.
    • Place carrots and dates in the bowl of the food processor and pulse until well combined, but still chunky. Add all the other ingredients and process into a slightly coarse dough. At this point adjust the taste to your personal liking. Add more lemon juice or more coconut if you prefer, but make sure that the ingredients stick together.
    • Remove the dish from the freezer and transfer the carrot dough into the dish and spread it evenly. Garnish the cake with coconut flakes and cover it with  parchment or baking sheet. Place the dish in the fridge and allow to chill and settle overnight.
    • Remove the cake from the fridge, cut into generous slices and enjoy in good company!

    I like my carrot cake to have a slightly coarse texture. For a smoother version you may want to use shredded carrots. You can also use to juice pulp from juicing carrots. Simply add one shredded carrot to the mix and a little carrot juice to make it moist. Also, if you want a thicker crust and a thicker cake, you may want to double the ingredients. 

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Tuesday, June 16, 2015

    Rainbow Swiss Chard, Cherry and Aloe Vera Juice

    Today I decided to juice three ingredients that are seldom used together. All three ingredients have incredible health benefits. Add them to your juicing routine to expand your juicing repertory. 

    One thing has to be said before I move to present my recipe. This is not a juice that can be made in a hurry. You will need a juicer and a blender. Do not attempt to juice aloe very jelly. It will clog your juicer. This can be washed away, but it will create a mess that will slow you down a bit. You can, of course, toss all the ingredients into a high speed blender and make a wonderful smoothie.

    • 6-8 Rainbow Swiss Chard leaves
    • 2 cups ripe dark cherries, pitted
    • 1 Tbsp aloe vera jelly (freshly removed from the leaf)

    • Pass Swiss chard and the cherries through your juicer. 
    • Transfer the juice into a blender and blend it together with the aloe very jelly.
    • Pour the mixture into chilled glasses and enjoy in good company!

    In radiant health - passionately raw - Dominique

    Rainbow Swiss Chard bought at the Wild Herbs in Ruidoso

    Dominique Allmon©2015


    Sunday, June 14, 2015

    Golden Raw Carrot Crackers

    My previous post featured mashed avocado that was served with golden raw crackers. They are easy to make and like many of my crackers recipe this one utilizes the leftover pulp from my daily carrot juice. If you not make juices at home you can use whole organic carrots as a base. You will have to adjust the amount of other ingredients in order to make the dough.

    • 1 1/2 cup carrot juice pulp
    • 1/3 cup virgin olive oil
    • juice of 1 lemon
    • 1 cup sunflower seeds, soaked in water overnight
    • 1/2 cup sprouted golden flax seeds
    • 1 Tbsp crushed hot pepper
    • 1/2 tsp chile ancho powder (optional)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp Celtic sea salt

    • Place all the ingredients in a bowl of a food processor and mix well into a homogenous, firm dough. If your juice pulp is very dry (this depends on the type of juicer you are using), you may have to add some more liquid to make the dough manageable. Add carrot juice or water and adjust the amount of spices accordingly.
    • Roll out a thin layer of dough on a non-stick surface and using a sharp knife or a pizza cutter, cut the dough into triangles.
    • Transfer the crackers onto a dehydrator trays and dehydrate overnight at 110°F (about 43°C) or until crispy.
    • Serve with dips or raw soups end enjoy in good company. Store in airtight container.

    In New Mexico I usually dehydrate my food in the sun. In June temperatures rise up to 100°F (37°C) and normally takes the whole day for my crackers to dry. I use dehydrator trays and cover them with cheesecloth to protect the food from insects.

    As I wrote before sun-drying is an ancient method of food preservation that has been used in various cultures for thousands of years. It helps you save money and infuses the food with sun energy that nourishes not only your body, but also your aura. If the climate you live in and the weather allow it, try to dehydrate your food in the sun. Some experts believe that it is necessary to pasteurize sun-dehydrated food. They suggest temperatures as high as 175°F but then, the food isn't raw anymore.

    In radiant health - passionately raw - Dominique

    You will find all dehydrated food recipes here

    Dominique Allmon©2015


    Friday, June 12, 2015

    Mashed Avocado With Cucumber, Garlic and Cilantro

    This is a quick and easy alternative to guacamole. The recipe requires only a few ingredients and it takes no more than five minutes to make.

    • flesh of 2 ripe avocados
    • 1 cup chopped cilantro
    • 1/2 cup chopped cucumber
    • 1 clove garlic, minced
    • juice of 1/2 lime
    • pinch Celtic sea salt
    • crushed hot pepper (optional)

    • Using a fork mash the flesh of avocados. Add all the other ingredients and mix well. Adjust the taste to your personal liking and serve with raw crackers. Enjoy in good company!

    In radiant health - passionately raw - Dominique


    Monday, June 8, 2015

    A Quick Beet and Swiss Chard Salad

    Young beets and Swiss chard! I love my grocery store. They have a very good selection of fruits and vegetable, so no one can really say they do not know what to make for lunch or dinner. Unfortunately, organic produce is often very expensive and unaffordable to many people. And yet, on the long run, money spent on good, nourishing food will help save a lot of money on medical bills in the future.

    This is one of my very quick recipes that even a very busy person can make during the week. 


    for the salad
    • 2 Swiss chard leaves
    • 1 medium large golden beet, washed and peeled
    • 1 medium large purple beet, washed and peeled
    • 1 green onion, chopped for garnish (optional)

    for the dressing
    • 4-5 Tbsp virgin olive oil
    • 2 Tbsp balsamic vinegar (use apple cider vinegar or lemon juice if you prefer)
    • 1/2 Tbsp raw honey (I used wonderful wild flower honey from California)
    • 1/2 tsp crushed red hot chili
    • pinch Celtic salt, to taste

    • Slice the stems of Swiss chard into thin slices.
    • Cut the leaves lengthwise into halves. Remove the hard veins and chiffonade the leaves. (To chiffonade you have to stack the leaves together, roll them into a "cigar" and cut into thin ribbons.)
    • Cut the beets into thin slices. 
    • Toss all beets and Swiss chard into a large mixing bowl and mix well.
    • In a smaller bowl whisk a dressing. Adjust the taste to your personal preference. Pour the dressing over the chopped beets and Swiss chard. Mix well and garnish with chopped green onion. Serve and enjoy in good company! 

    Tip: To enhance the antioxidant and anti-inflammatory value of this simple salad you can add some purple onion.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Friday, June 5, 2015

    How to Make a Transition to Raw Food

    By Dominique Allmon

    I often meet people who are curious about raw food. They would ask questions and even find the concept interesting, but would end the conversation with a statement that they would love to try raw food but could never give up this or that. For me, this is a wrong approach. People trying to change or improve their nutrition should be asking what they would gain by going raw and not what they would have to give up.

    I grew up eating raw food so choosing a raw food lifestyle wasn't difficult or easy, or anything. It was a natural progression to ever healthier and more nutritious diet. 

    However, I understand that habits are hard to break and that food means more that a meal on a plate. It is a cultural identity, tradition, set of behaviors and a system of nutritional beliefs that, in a sense, make us who we are. And for as long as our food does not make us sick, all is fine. That this isn't always the case you can see when you check the statistics or simply look around. 

    If you are new to raw food, you are probably wondering now how to painlessly make the transition to raw food lifestyle. My answer is: "Embrace positivity and do it gradually." You do not have to give up anything. You simply have to start adding more fruits and vegetables in their natural, raw food state. With time you may notice that your energy level rises, your health improves and the desire for certain foods simply disappears.

    Ten Steps for a Smooth Transition to Raw Food
      • You can make the transition at any time of the year, but it is easier to go on raw food in late spring and summer when locally grown, organic produce is abundant.
      • Buy a good raw food recipe book that will introduce you to the intricacies of raw food preparation. Depending on your cooking skills you may want to start at the introductory level. 
      • Gradually increase the amount of raw foods that you are willing to consume daily. You may want to add fresh fruit or raw nuts to your breakfast, or a raw salad to go with your lunch sandwich. This is easily done and even members of your family who do not normally eat fruits and vegetable might appreciate the change. They would not be giving up anything, they would only be adding a few new things to their menu.
      • While making the transition, work with ingredients you already know and like. Introducing "outlandish" ingredients and unfamiliar tastes too early may only discourage you from staying raw.
      • Start with recipes that are easy to execute. Food preparation should not be too complicated and time consuming or you will get discouraged.
      • Find a source of raw food recipes on social media. Look for raw food blogs, Facebook pages, Pinterest walls, un-cooking classes, and raw food groups. Join the discussion and ask questions. There are many levels of being raw and you should pick what suits you best: high-raw, fully raw, raw-vegan, or simply partly raw when you feel like it.
      • Invest in a few kitchen tools that are useful in raw food preparation. A sharp knife and a good cutting board are essential, but if your budget permits, buy a juicer and a powerful blender. They are very useful in any household, but especially if you are going raw. 
      • Keep a  journal and write down your experience with raw food. Keep an open mind and observe the changes in your body and your reactions to food. If your transition to raw food is gradual you will experience less digestive discomfort. Many people, however, complain about bloating and other digestive issues. Normally, these problems subside when the body gets used to the amount of fiber, enzymes and nutrients it is receiving. But when the discomfort persists, you may reconsider your food choices. You may be allergic to a particular food or food group. To clarify your problems consult certified nutritionist or a raw food coach. Have an IgG (food intolerance) test performed, if necessary.
      • Gradually expand your menu and try to replace entire meals with your raw food creations. By all means, avoid monotony.
      • To enjoy vibrant health become passionate about raw food. Learn as much as you can about the ingredients you are using and understand their nutritional value in order to provide complete nutrition. Remember that your meals should contain amino acids, vitamins, minerals, and essential fatty acids. Fruits and vegetable are also rich in secondary plant nutrients that can help you prevent premature aging and disease. Use them wisely.

        Raw food lifestyle can be fascinating! The more you understand and learn about it, the more will you be willing to change in your current diet. Soon you will be creating your own raw food recipes and maybe even become a blogger or a book author to share your experience with others.

        I truly hope that your enthusiasm for raw food will never cease, but like with everything, there are some serious issues associated with raw nutrition, especially with the raw vegan form of it. Many people notice that after years of their vegan raw food experience they became seriously ill. I do not suggest that you should become fully raw or fully vegan. Choose what suits you best and always follow your gut feeling. Be passionate not fanatical about your food choices and always consult an expert in case of doubt. Nutritional deficiencies can be easily prevented, but you have to be able to make wise choice. Knowledge can save a lot of pain.

        In radiant health - passionately raw - Dominique

        You may also want to read  Rejuvenate with Raw Food  and  Is Raw Food Good for Everyone

        Dominique Allmon©2015

        Creative Commons License
        How to Make a Transition to Raw Food by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

        Monday, June 1, 2015

        A Carrot Juice With a Twist

        June! Let's start on the sunny side. I love carrot juice and do not mind drinking it pure, with no additives  of any kind, but I know that there are people who do not like the taste and even find it boring. My husband even told me that if it wasn't for me he would never come up with the idea of juicing carrots all by themselves. A pure carrot juice may sound boring to many people so here is an alternative.

        By simply adding a few interesting ingredients you can turn the most inconspicuous juice into a magic potion. Here is one of my absolutely favorite twisted carrot juices. I used organic ingredients and hope you will, too.

        • 5 carrots
        • 1 red apple (I used a very juicy Braeburn variety)
        • 1 pear 
        • 2 inch chunk fresh turmeric root
        • 2 inch chunk fresh ginger root
        • 1 Tbsp virgin olive oil (use cold pressed flax or hemp oil if you prefer) to aid the absorption of fat soluble nutrients

        • Wash and clean the ingredients. Remove the peel if necessary. Peel contains high concentration of nutrients, but unless it is organic you may want to discard it. I used organic ingredients and did not have to peel them at all.
        • Chop the ingredients into manageable chunks if your juicer requires it. 
        • Pass all ingredients through a juicer. Add olive oil and mix well.
        • Pour the juice into chilled glasses and enjoy it in good company!

        Let food be your medicine! This is my motto when I go shopping. This is my motto when I prepare my food. Research has demonstrated that certain foods contain compounds that have strong healing properties. All ingredients in this juice are not only tasty and good for you, they can also help prevent diseases, curtail the growth and proliferation of the cancer cells, improve digestion, strengthen the immune system and detoxify your body. Add them to your diet as often as you can.

        In radiant health - passionately raw - Dominique

        Dominique Allmon©2015


        *Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.

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