Thursday, June 23, 2011

Accent on Wellness-'Ultimate Gallbladder & Liver Flush'

'Ultimate Gallbladder & Liver Flush'

with Donna Perrone

Tuesday, July 12th, 2011
7:30-9:30 pm

Gravity East Village

515 East 5th Street #1A
(keypad- 104 & bell symbol button) Between Avenue A & Avenue B

Cost: $25.00 Includes Handout Information Package
Seating is limited: Please R.S.V.P by e-mail or call 212 254 9453
Please include your Name & phone #.

Check out my website:

Just about everyone has gallstones. They are formed in the liver and are found also in the gallbladder and the connecting ducts. When doing a gallbladder/liver flush you can pass hundreds of green and beige colored gallstones. Gallstones are primarily made of cholesterol as the main ingredient (95%), bile, and calcium salts. They are congealed clumps of bile that are invisible to any x-ray or ultra sound technology. An ultra-sound will detect a fatty liver when the cholesterol based stones are blocking the liver and ducts and will show a completely white picture instead of black. A fatty liver can accumulate 20,000 stones before it succumbs to suffocation and ceases to function.

Gallstones are a contributing factor to most diseases. Any obstruction in the body will cause stress and toxicity and will be a major reason why people become ill and have difficulty recovering from disease.

By doing a gallbladder flush you will take steps to restore your liver. You will improve your health, vitality, energy, and youthfulness. A cleaner liver brings a new lease on life. By decongesting the liver and gallbladder the body's 60-100 trillion cells will breathe more oxygen, receive sufficient amounts of nutrients, eliminate metabolic waste products, and maintain perfect communication links with nervous system, endocrine system,
and every part of the body.

There are two methods of doing a gallbladder flush that we will discuss. You will decide which method best suits you. There is a 4 Day or 6 Day 'Preparation' to choose from. We will cover step by step instructions and you will receive a handout information package. I will be available to take your phone call if you have any questions during your process at no additional charge.

Donna Perrone

Thursday, June 16, 2011

Accent on Wellness: Sunfired Foods with Aris La Tham

Sunfired Foods

with Aris La Tham

Tuesday, June 28, 2011

7 pm - 9 pm

Bonobo's Resturant

18 East 23 Street
@ Madison Avenue
Enjoy a delicious raw food meal that you will purchase!

Fee: $20 Cash Paid at the door or $15 to reserve your seat in advance with paypal at

"My Sunfired Plate"
Master Living Foods Chef Aris LaTham will enlighten with his vast
knowledge and expertise on the science of living foods in a lecture titled
"My Sunfired Plate." As the originator of Sunfired Cuisine, Aris will
share his observations of the electro-magnetic energies of plant foods,
their classifications and natural cycles. Additionally, he will share his
secrets on how to fuse Sunfired Foods into the Sunfired Feasting, Fasting
and Healing Program for optimal health.

Tuesday, June 14, 2011

Join Me For A Nature Walk With Wildman Steve Brill in Central Park



"Wildman" Steve Brill

"Wildman" puts the bite on Japanese Knotweed
THE PURPOSE of this hands-on program is to learn about the environment and get back in touch with nature. By studying foraging and nature, we enjoy our renewable resources and reaffirm our commitment to preserving and rebuilding our ecological riches.

Central Park
Saturday, June 25
The 4-hour walking tour begins at 11:45 AM, Saturday, June 25, at Central Park West and West 72nd St.

Call (914) 835-2153 at least 24 hours ahead to reserve a place.

At The Central Park Lake

Please call and make a reservation. Limited space available

Central Park, always a great park for foraging, is spectacular in early summer. There are many terrific herbs, greens, and berries in season at the same time.

We'll begin with cattails growing by the lake. With cucumber-flavored shoots, flower heads you cook like corn-on-the-cob, and pollen you can use as flour, this is one of the best of wild foods. And if you're so busy harvesting this supermarket of the wild that you don't notice a mosquito zeroing in on you, you can use nearby jewelweed to cure the bite.

Next we'll proceed to the wonderfully sour-flavored sheep sorrel growing nearby. And if that isn't enough, we'll harvest sweet mulberries and juneberries within site of the sorrel. For wild black raspberries, we'll head to the area behind the Delacourte Theatre.

Additional wild vegetables also thrive throughout the park. We'll be looking for poor man's pepper, wood sorrel, lamb's-

quarters, lady's thumb, purslane, and Asiatic dayflower. We should also find the pungent seeds and bulbs of field garlic.

Edible trees grace central park, and we'll be visiting 2 species that are in season all year. We'll find sassafras, the original souce of root beer. This "weed" tree is so prolific, we've been collecting saplings in the same place hundreds of times since 1982 without any impact on the environment whatsoever.

We'll also gather seeds from the Kentucky coffee-tree, which produce the world's best caffeine-free coffee substitute, and a great seasoning for chocolate recipes.

If it has rained beforehand, we may also find gigantic chicken mushrooms, brittle russulas, and prized king bolete mushrooms.

SUGGESTED DONATION $20 ($10 for children under 12), sliding scale. No one is ever turned away for lack of funds.

Please bring exact change.

BRING plastic bags for vegetables and herbs, paper bags for mushrooms, plastic containers for berries, drinking water, and a pen (to sign in).


, knife, digger, work gloves, note pad, whistle (so you won't get lost), insect repellent, sun hat or warm hat, an extra sweater, rain gear or boots - as necessary