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Do you have a health issue? Hypertension, PCOS, uterine fibroids, erectile dysfunction? Well, our custom nutrition prescriptions will get you on the journey of healing the root cause and improve your quality of life using food as medicine.

Alletess Medical Laboratory has been a leader in the field of allergy and immunology testing since 1980. They specialize in food and inhalant allergy testing, food sensitivities and other tests to assess the immune system. Alletess Medical provides quality laboratory testing services to physicians and their patients all over the world. Using advanced diagnostic technology, Alletess Medical will quantify the levels of specific antibodies in your blood serum to identify the degree and extent of your allergies or sensitivities. Food allergies and food sensitivities are abnormal responses to a food component triggered by the immune system in the form of immunoglobulins (IgE, IgG, IgA), representing either an immediate or delayed response. Specific IgG and/or IgA ELISA food panels are arranged in comprehensive panels of 96 foods consumed in the typical western diet or 184 foods, many of the substitute foods typically found in rotation/elimination diets. Note: Expected results return within 5 weeks from the day your blood is drawn.

< Back Peanut Butter Bars Prep Time: 3 min Cook Time: 5 min Serves: 16 Level: Beginner About the Recipe ​ Ingredients 3 cups, Corn flakes (healthy version) 1 cup, Peanut butter 1/2 cup, Maple syrup brown rice syrup Preparation Prep 1. Line a tray with the parchment paper. Directions 1. Heat a pan and add the peanut butter and maple syrup. 2. Let the peanut butter melt and combine well with maple syrup. It will take around 2 to 3 minutes. 3. Turn off the heat , add all the cereal and mix everything together. 4. While hot transfer the peanut butter cornflakes mixture to the tray press firmly. 5. Refrigerate it for an hour. 6. After refrigerating, the bars will easily come out from the paper. 7. The bars can be stored in the refrigerator for a week. Previous Next

< Back Butternut Squash & Chickpea Curry Prep Time: ​ Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe ​ Ingredients 2 shallots 4 garlic cloves 2 Tbs Tomato paste 1 red chili, seeded 1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative) 2" chunk of ginger root 1/2 cup cilantro, chopped 1 tsp cumin 1 tsp coriander, ground 1 lime, zested & juiced 1 Tbs tamari 14 oz coconut milk 1 butternut squash, chopped 14 oz chickpeas, canned 1 bouillon cube 2 cup kale, chopped Preparation Prep Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside. Make Add curry paste and coconut milk to a pan on medium heat. Add the butternut squash and cook until it begins to soften around 15 minutes. Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often. Add the kale into the curry and stir. Squeeze fresh lime juice on the curry and serve. Previous Next

< Back Festive Coleslaw Prep Time: 10 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe This colorful and flavorful dish is quick and easy. This festive coleslaw can easily scale up for you to take to your next potluck or family gathering. Ingredients 1 cup carrots, shredded 1 red bell pepper, thinly sliced 1/4 red cabbage, thinly sliced 1/4 green cabbage, thinly sliced 2 green onions, sliced on bias 1/3 cup chili lime cream sauce 2 Tbs medjool dates, finely chopped 2 tsp sesame oil Preparation Make Using a mandolin, box grater or shredding attachment on a food processor, shred the carrots, cabbage and bell pepper. Pit and chop the medjool dates. Slice green onions on a 45-degree bias. Add sliced veggies, sesame oil, dates and chili lime cream sauce to a bowl. Mix well. Previous Next

A tangy dressing that is sure to take any salad over the top! Garlic Vinaigrette Ingredients 1 1/4 cup olive oil 1 1/4 cup apple cider vinegar 8 garlic cloves, lightly crushed 3 Tbs lemon juice, freshly squeezed 1 tsp coconut sugar 1/2 tsp black pepper 1 tsp salt Directions Make Place all ingredients in a mason and shake well. Then sit the vinaigrette in the refrigerator for 2-3 days to marinate.

This salad, though simple, has a depth of flavor that is a surprising delight for your tastebuds. Here's a quick video of me preparing the salad. Easy Kale Sa;ad Ingredients 1 lb kale, chopped 1 cup carrots, matchstick 1/4 cup vinaigrette of choice 1 Tbs sesame oil 1 lime, juiced 1 tsp salt 1/2 cup dried blueberries Directions Prep Measure ingredients and have a large bowl ready to assemble the salad. Make To a large bowl, add kale, salt, lime juice and sesame oil. Using your hands, thoroughly massage kale under desired tenderness is reached. Add dressing and carrots to the massaged kale. Proceed with massaging the ingredients. Add the dried blueberries and gently toss until well distributed.

This light, refreshing and subtly sweet grain-free dish is a great start to the day. Check out this quick video (that includes taste tests) to see how I put this together. Apple Rawnola Ingredients 2 cups sunflower seeds, soaked 1/2 cup dates, pitted and soaked 1/4 cup goji berries, soaked (use raisins as an alternative) 6 cups apple, quartered 2 tsp cinnamon 1/4 tsp nutmeg, freshly ground Directions Prep Soak seeds for at least 30 minutes. Make In a food processor, add seeds, dates and spices. Pulse until a course texture appears. Pour mixture into a bowl and set aside. Add apples to the food processor and pulse until apples are chunky. Mix apples with the mixture in a bowl and fold in goji berries.