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Financial disclosure: A portion of supplement sales is received by Juliane Goicoechea Practice. Some of the non-pharmaceutical-grade supplements on this site are available on other sites. Clients may purchase pharmaceutical-grade products here that are not otherwise available to the lay public. However, clients are never required to purchase through this dispensary.


Acorn Health Services

Alletess Medical Laboratory

Bramhalls Country Store

Boston Heart Diagnostics

Communityt Supported Agriculture (CSA) in MA

D'Arcy Wellness


dōTERRA® Essential Oils


Endoca (CBD oil)


4 Better Health

Functional Mind

Genova Diagnostics

Institute of Functional Medicine


Kari Emsbo, MD at BIDMC

Misfits Market

Newton Integrative Health Sesrvices

Northeast Functional Medicine

Plymouth Area Chamber of Commerce

Plymouth Farmer's Market

Root Family Medicine


SpectraCell Laboratories


The Rothfeld Center for Integrative Medicine

Walden Local Meat


Waves of Awakening Center for Personalized Medicine


Not sure what to do with those dried lentils in your pantry? Make soup! Lentils are high in protein and fiber and are a low glycemic-load food despite their higher carbohydrate content. They are also inexpensive. I used a combo of red and green lentils (what I had in the pantry) for this batch. This is an easy way to get lots of immunosupportive phytonutrients in one pot! Enjoy!


Easy Lentil Soup


1 # lentils

9 C liquid (homemade stock or water or some combo thereof)

3 carrots, peeled and sliced

3 ribs of celery, sliced

1 onion, chopped

2 cloves garlic, whole

1-2 C diced tomatoes

5 oz fresh spinach

Olive oil (or fat of choice like ghee or butter or another preferred oil) - enough to liberally coat bottom of soup pot

Added salt/pepper to taste



Saute onion in olive oil a few minutes and lightly salt to sweat the onions. Add carrot, celery and garlic; saute a few minutes to let them soften. Stir in the can of tomato paste. Add lentils and liquid and bring to a boil, then lower heat and let simmer for about 20-30 minutes or until lentils and vegetables are tender. Add the fresh spinach and stir it in to until wilted. Add salt/pepper to taste and serve.

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