215-340-3930

Well of Life Center for Holistic Healthcare

215-340-3930

Meet Lee

Lee Gordon

Lee Gordon RN, MSN

Associate Clinician

Lee’s Healing Journey

I have spent my adult life working as a nurse in traditional healthcare settings and in the insurance industry. I had become disheartened by the amount of chronic disease I was seeing and how little was being done to address these conditions beyond medication and medical procedures.

My eyes were opened to the world of natural healing while seeking ways to help my daughter who had been suffering with chronic, debilitating symptoms for many years. Witnessing her health being restored after incorporating nutrition, lifestyle modifications, mindfulness and other natural health practices. I became aware that this was the type of help and information I wanted to be able to offer to people.

I love that Autonomic Response Testing allows us to get to the root cause of symptoms and that with the client we can create an individualized plan to address their issues. I enjoy working with all types and ages; however, I have a special interest in helping people who have dealt with chronic symptoms and are sick and tired of being sick and tired, people who are ready to take charge and make the changes needed to reclaim their health and improve their quality of life.

Hear Lee’s Heart

“I enjoy working with people of all ages but have a special interest in working with people who have experienced chronic symptoms or have been given chronic disease diagnoses.”

WATCH LEE’S VIDEO TESTIMONIAL

Fun Fact About Me: 

 I am my happiest when my family is all together enjoying each other’s company.

I love dogs and have two rescue babies.

I love to garden, bake, craft and repurpose.

Favorite Quote:

“For what it’s worth… it’s never too late, or in my case too early, to be whoever you want to be. There’s no time limit. Start whenever you want. You can change or stay the same. There are no rules to this thing. We can make the best or the worst of it. I hope you make the best of it. I hope you see things that startle you. I hope you feel things you’ve never felt before. I hope you meet people who have a different point of view. I hope you live a life you’re proud of, and if you’re not, I hope you have the courage to start over again.”

 

-F. Scott Fitzgerald

 

Lee’s Favorite Bible Verse:

“For I know the plans I have for you, declares the Lord, plans for welfare and not for evil, to give you a future and a hope.”

-Jeremiah 29:11

Here is a favorite recipe from Lee’s kitchen:

 

 

I love to bake. Carrot cake is a family favorite. For this recipe I usually use coconut sugar instead of cane sugar and add a ½ teaspoon of nutmeg. I also like to use heirloom carrots because they have more carrot flavor. This recipe gives several tips and alternative substitutions.

1-Bowl Vegan Gluten-Free Carrot Cake

PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour

Ingredients

3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written)
1/3 cup melted coconut oil* (or sub other neutral oil)
1/4 cup maple syrup
1 scant cup unsweetened applesauce
1/2 cup organic brown sugar* (or sub coconut sugar)
1/4 cup cane sugar* (or sub coconut sugar)
3/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 – 1 cup plain unsweetened almond milk* (or other non-dairy unsweetened milk)
1 1 /2 cups loosely packed grated carrot
1 1/2 cups almond flour* (I didn’t test with almond meal, but I think it would work)
1 1/2 cups gluten-free flour blend*
3/4 cup chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins)

Celery Root Mushroom Pasta

Instructions

  1. Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9×13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.
  2. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
  3. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.
  4. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.
  5. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
  6. NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
  7. Once cooled, you can serve as is or frost!
  8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it’s best when eaten fresh.
  9. Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

Notes

*If avoiding oil, sub extra applesauce. The cake may not be quite as moist and may not bake up as nicely, however, so proceed with caution.

*I used brown and cane sugars because they provided the best texture (fluffy and tender) for the cake. I also tested with coconut sugar, and although it was sweet enough, the texture was more dense. But, if coconut sugar is preferred, it still turns out well!

*If almond/nut-free, sub the almond milk for rice, hemp, or light coconut milk. And sub the almond flour for another nut/seed flour (such as hazelnut, sunflower seed, or brazil nut). If you can’t tolerate nuts or seeds, try subbing more gluten-free flour blend or oat flour. And omit the walnuts or sub raisins.

Nutrition (1 of 12 servings)
Serving Size: 1 slice
Calories: 316 Carbohydrates: 35 g Protein: 6.2 g Fat: 18.8 g Saturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Fiber: 4.4 g Sugar: 20.1 g

https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/

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