About Tom Monte

A national best-selling writer, counselor, and teacher of natural healing methods,Tom Monte is a leading voice in the natural health movement. He has written and co-authored more than thirty books and many hundreds of articles on virtually every area of health. Among his bestsellers are Recalled By Life, Living Well Naturally, and NaturalProzac. Tom has lectured and conducted transformational programs throughout the United States and around the world. His eight-month Healer’s Program, based in New York City and Orval, Belgium, trains practitioners in the use of highly effective natural methods for healing body, mind, and spirit. The Healer’s Program is also an experience in personal transformation. Tom also conducts workshops that focus on healing the heart and personal relationships. He lives with his wife, Toby, in Amherst, Massachusetts.

The Heart As The Healer: The Master Wave Produced By The Heart Regulates the Entire Body

By | October 12th, 2016|Categories: Articles, Spirit|

When people talk about the “consciousness of the heart,” we automatically assume that they are speaking metaphorically, or romantically, or spiritually.   We make allowances for the metaphor because, first, the (more…)

Miso Soup, Simple

By | October 12th, 2016|Categories: Uncategorized|

Miso Soup – It is best to use barley miso for this soup. Experiment with various combinations of vegetables.
– wakame (soaked for five minutes), barley miso (diluted in), onion (diced), carrot (diced), scallions (sliced thin), Bring wakame and six cups of water to a boil. Add […]

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Miso Soup
It is best to use barley miso for this soup. Experiment with various combinations of vegetables.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring wakame and six cups of water to a boil. Add all the vegetables (except for scallions) and boil for ten minutes. Reduce flame to low. Add miso to soup and simmer for five minutes on a low flame. Do not boil miso. Garnish with scallions. Serves 4.
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Hardy Green Lentil Stew

By | October 12th, 2016|Categories: Uncategorized|

Hardy Green Lentil Stew – – green lentils, strip kombu, carrot, diced, celery, diced, small potatoes, diced, garlic, minced, scallion, Tamari to taste, Boil one cup green lentils and kombu until soft, approximately one hour. Add the vegetables to the lentils, along with the grated garlic. Cook on medium flame, […]

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Hardy Green Lentil Stew
Instructions
  1. Boil one cup green lentils and kombu until soft, approximately one hour. Add the vegetables to the lentils, along with the grated garlic. Cook on medium flame, covered, for one half hour. Add tamari and simmer for ten minutes longer. Garnish with scallions. Serves 4-6.
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Fish Soup

By | October 12th, 2016|Categories: Uncategorized|

Fish Soup – – whitefish fillet, thin rounds leeks, bite-sized pieces Chinese cabbage, diced carrot, to 8water, strip kombu (soaked and cut into thin strips), salt, tamari, freshly grated ginger, Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the […]

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Fish Soup
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Ingredients
Servings
Ingredients
Instructions
  1. Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the water and kombu to a boil in a saucepan, add the fish and salt, cover, and simmer over low heat for 25 minutes. Add the vegetables, return to a boil, and simmer over low heat for 5 minutes. Season with tamari and grated ginger and simmer for 2 minutes. Stir with a wooden spoon to mix the vegetables and fish evenly. Garnish with chopped parsley. Serves 6.
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Sea Vegetable Delight

By | October 12th, 2016|Categories: Uncategorized|

Sea Vegetable Delight – – package arame seaweed, tamari, lemon rind, grated, sesame seeds, roasted and ground, Rinse the arame in a strainer under running water. Place the arame in a pot with enough water to cover and let sit for three to five minutes. Bring to a boil, cover, […]

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Sea Vegetable Delight
Servings
Servings
Instructions
  1. Rinse the arame in a strainer under running water. Place the arame in a pot with enough water to cover and let sit for three to five minutes. Bring to a boil, cover, reduce the heat to medium-low and simmer for ten minutes. Remove the lid, add tamari, and boil until all the liquid has evaporated. Add the lemon rind and sesame seeds and mix well. Serve with lemon wedges and garnish with fresh sliced scallions. Serves 4.
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Root Stew

By | October 12th, 2016|Categories: Uncategorized|

Root Stew – – strip kombu seaweed, winter squash, cut into chunks, carrots, cut into chunks, onion, cut into chunks, burdock, peeled and cut into chunks, In an oven dish, layer kombu, burdock, onion, carrots, and squash. Add 1/2 inch water and sprinkle with salt. Cover. Allow to bake […]

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Root Stew
Instructions
  1. In an oven dish, layer kombu, burdock, onion, carrots, and squash. Add 1/2 inch water and sprinkle with salt. Cover. Allow to bake at 350 for an hour or until vegetables are soft. Serves 4.
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Daikon Radish with Tamari

By | October 12th, 2016|Categories: Uncategorized|

Daikon Radish with Tamari – – daikon radish, sliced, tamari, Place daikon in a pot with water and tamari to cover. Boil until fork can be easily inserted into the daikon, about 15 minutes. Serves 4.; –

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Daikon Radish with Tamari
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Ingredients
Servings
Ingredients
Instructions
  1. Place daikon in a pot with water and tamari to cover. Boil until fork can be easily inserted into the daikon, about 15 minutes. Serves 4.
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Cucumber, Wakame, and Watercress Salad

By | October 12th, 2016|Categories: Uncategorized|

Cucumber, Wakame Seaweed, and Watercress Salad – – piece of wakame, apple cider vinegar, sesame oil, toasted, water, tamari, cucumbers, julienned, bunches watercress, cut into small pieces, Soak wakame for fifteen minutes. Discard the soaking water. Boil wakame for twenty minutes. Cut into small pieces. Add cucumber and watercress to the […]

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Cucumber, Wakame Seaweed, and Watercress Salad
Servings
Servings
Instructions
  1. Soak wakame for fifteen minutes. Discard the soaking water. Boil wakame for twenty minutes. Cut into small pieces. Add cucumber and watercress to the wakame. Mix oil, vinegar, tamari, and water in a separate bowl. Toss the sauce with them vegetables. Serves 3.
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Cabbage with Cumin

By | October 12th, 2016|Categories: Uncategorized|

Cabbage with Cumin – – olive oil, head cabbage, sliced thin, sea salt, cumin powder, Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.; – […]

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Cabbage with Cumin
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.
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