Healing Recipes from Around the World

Global Wahls Protocol Treats

Healing Recipes From Around the World

I’m SOOO excited to start this healing journey with you!! My main focus is to share simple tips and recipes one can easily add into their crazy lifestyle for optimal health and happiness. I will share what works in my household and for 1,000s of patients on the road to recovery. The following are the meals that work for me and are my go-to, as these can all be prepared ahead of time. I look for the most nutrient-packed foods that are fast, easy, delicious, and cost-eff¬ective and most importantly will heal from the inside out!

RECIPE FOR SUCCESS

So whenever we eat, we need to eat for success. With the Wahls Protocol, focusing on nutrient-dense foods, in the right proportions, that keep your gut happy and your glucose regulated will help lower your inflammation and optimize healing!

When hunger strikes, don’t focus on the foods you can’t have, focus on the foods you CAN have, focus on the Wahls pyramid. I ask my patients (and children) to go down a checklist of foods that need to be on their plate, before they consider eating anything else. If we eat the carbohydrate first, we deprive our body of the nutrient-dense foods it really needs to functional optimally.

Each meal should contain a balance of vegetables, fats, and protein then clean carbohydrates, along with adequate hydration, 1. Vegetables: half your plate 2. Protein: about 4–6 ounces 3. Healthy fats: one to two teaspoons of oils, nuts, seeds (if tolerated) or avocados. This plate optimizes gut health and decreases insulin resistance, thereby healing and preventing chronic disease.

So where do we begin?

In order to eat for success you need to prepare for success. There is so much variety and the combinations of mouth-watering healing foods are endless—you can never get bored. Let’s get started!

PREPARATION FOR SUCCESS

1. Remove all the inflammatory foods from the house. This focuses the attention on nutrient-dense foods.

2. Spend one day a week cooking for success - so you are always prepared (all baked goods, protein, veggies, broth, etc).

3. Stock up on lots of raw veggies, low glycemic fruits, and nuts/seeds for snacks (to tame the inner beast).

4. Don’t overwhelm yourself and take it one meal at a time.

5. Have fun!

Please avoid the respective recipes if you have known allergies or sensitivities, but the recipes can be altered accordingly. Nut flours can be switched to raw sunflower or pumpkin seed flour, but nut and coconut, cassava and/or tigernut flour can’t be swapped easily. Milks can easily be swapped.

Yay! Who knew healing and preventing disease could be this easy, cost effective AND delicious!!!! I can’t wait to be your cheerleader along the way. Did I mention how excited I was?

Soooooooo EXCITED!!!!!! So let the fun begin!!!

Warmly,

Madiha Saeed, MD

HolisticMom, MD

Green “Hulk” Smoothie

Recipe for Breakfast

Ingredients:

• Frozen power greens

• Frozen blueberries

• Frozen strawberries

• Frozen cauliflower, riced

• Water or nondairy milk

• ½ avocado

• Banana

• 1 scoop collagen

• Spirulina

• 1 scoop of amla

• 1 frozen zucchini

• Handful of dandelion greens

Directions:

Add quantity of ingredients as desired. Mix in a blender. Add stevia if needed to add sweetness. My other add-ins are camu camu, acerola, aronia berries, acai, hemp seeds, greens powder, etc. I will also add supplements into the smoothie, like glutathione and zinc. This is also the perfect place to add liver and organ meat supplements, and no one will know. 

Ingredients:

• ½ cup raw sunflower seeds

• ½ cup flax seeds

• ½ cup pumpkin seeds

No Grain Granola Recipe for Breakfast

• ½ cup unsweetened coconut flakes

• ½ cup cashew pieces

• 2 tbsp coconut oil

• Honey, cinnamon, and vanilla

Directions:

o Mix all the ingredients together in a bowl.

o Add honey, cinnamon, and vanilla to taste.

o Bake at 325 degrees F until golden.

Chia Pudding

Recipe for Breakfast

Ingredients:

• 1/4 c. chia seeds

• 1 c. coconut milk (or milk of your choice)

• 2 tsp. maple syrup, honey, or stevia, or to taste

• 1 tsp. pure vanilla extract (optional)

• Pinch salt

• Sliced fruit, granola, jam, or nuts for serving

Directions:

o In a medium bowl, whisk to combine chia seeds, milk, sweetener of your choice, vanilla if using, and salt.

o Cover and refrigerate until thick, 2 hours up to overnight.

o Serve with mix-ins and toppings of your choice.

Halwa Poori

- Traditional Pakistani Breakfast Recipe for Breakfast

Traditionally, Halwa is made from semolina and sugar and Puri is a fried bread. We will make the halwa from nuts and honey. Halwa poori can be served with chick pea curry, with fermented vegetables and so much more! Yum!

Ingredients (Halwa):

• 1 cup almond flour

• 1 cup walnuts (pulsed in food processer)

• Honey to taste

• Water

• Cardamom

• Raisins

• Coconut flakes

Directions (Halwa):

o Heat ghee in skillet

o Add cardamom seeds

o Add almond flour and walnut flour sauté till golden brown

o Add in water and honey to taste

o Cover on low heat, stirring regularly

o Add in raisins and coconut flakes, as desired

Chick Pea Curry

Recipe for Breakfast

Ingredients:

• 1 cup of Masala (recipe below)

• 2 cans of chick pea

Directions:

o Cook together until the chick peas are soft

o Add more salt or spices as needed for taste

Lentil Tortilla Recipe for Breakfast

This recipe is a great naan, tortilla, poori, pita and can be a great substitute in any of your favorite dishes!

Ingredients:

• 1 cup tapioca flour

• 1 cup urad flour

• 1 cup chickpea flour

• Cumin, to taste

• Salt, to taste

Directions:

o Mix flours together

o Make like a pancake on a ceramic skillet

o Turn over to cook both sides evenly

Popcorn Shrimp

Recipe for Appetizer

Ingredients:

• 1 pound of raw wild caught shrimp

• 1 teaspoon salt

• ½ teaspoon paprika

• ½ teaspoon garlic

• ¼ teaspoon pepper

• 2 tablespoons chickpea flour and more for dry coating

Directions:

o Mix spices and chickpea flour together

o Leave for 30 minutes

o Apply a dry coat of chick pea flour to each shrimp and fry in coconut oil or avocado oil!

Ingredients:

• ½ cup tapioca flour

• ½ cup almond flour

• 1 cup canned coconut milk

• ¼ teaspoon pepper

• ½ teaspoon salt

Stuffed Samosas Recipe

• Filling of choice (we love seasoned ground beef in our house)

for Appetizer

Directions:

o Mix together tapioca flour, almond flour and canned coconut milk

o Pour batter onto a small skillet with oil and thin out like crepe. Partially cook both sides

o Cut in half

o Fold over in half or make into a cone. Seal edges with leftover batter and using a fork to press edges tightly

o Stuff¬ with either seasoned ground beef or apples and cinnamon

o Fry in coconut or avocado oil on med/low heat

Masala (Curry Base)

Recipe for LUNCH/DINNER

Ingredients:

• 3 lbs onion

• 2 tablespoon garlic powder

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• 1 can of tomato paste

• 1 teaspoon cumin powder

• 1 and ½ teaspoon turmeric

• 2 teaspoon salt

• ½ cup of oil

• 1 cup of water

Directions:

o Add all ingredients into a pressure cooker

o Pressure for 5 minutes – 10 minutes

o After it is done, use the hand blender to blend it all into a paste

o Store in glass jars and store to use as a curry base

Ingredients:

• 2 lbs onion

• 2 tablespoon garlic powder

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• 1 can of tomato paste

• 1 teaspoon cumin powder

• 1 and ½ teaspoon turmeric

• 2 teaspoon salt

• ½ cup of oil

• 1 cup of water

Meat Curry Base

Recipe for LUNCH/DINNER

Can use this base for all meat curries. Add cauliflower, zucchini, squash, lentils, ground beef, chicken, spinach, etc. (in the above picture I have added turnips)….my favorite!

• ½ teaspoon of coriander powder

• ½ teaspoon ginger

• 2 pounds of goat/beef/lamb meat

Directions:

o Add all ingredients into a pressure cooker

o Pressure for 5 minutes – 10 minutes

o After it is done, use the hand blender to blend it all into a paste

o Store in glass jars and store to use as a curry base

o Fry in coconut or avocado oil on med/low heat

Stir Fried Okra

Recipe for LUNCH/DINNER

Ingredients:

• One package frozen cut okra

• ¼ cup of oil

• 1.5 tomatoes chopped

• 1 medium onion sliced

• 1/4 teaspoon of ginger

• 1 teaspoon of garlic

• 1 teaspoon salt

• 1/4th teaspoon of black pepper

• 1/4th teaspoon turmeric powder

• ½ teaspoon paprika

• 1/4th teaspoon cumin powder

Directions:

o Preheat oven to 400 F.

o Bake okra on an unbleached parchment paper until lightly brown (can spray with a little bit of oil)

o Remove from the heat and set aside.

o In a medium ceramic skillet, sauté sliced onions until they start to become transparent in the oil.

o Add in tomatoes and spices.

o When it all starts to incorporate, add in previously baked okra to the tomato onion mixture.

o Cook for another 25 min on low heat until it is done.

o Enjoy!

Lentil Stuffed Tortilla Recipe

Ingredients:

• 1 cup tapioca flour

• 1 cup urad flour

• 1 cup chickpea flour

• Cumin, to taste

• Salt, to taste

• ½ cup of ground beef or stuffing of choice

Directions:

o Mix flours together

o Make like a pancake on a ceramic skillet

o Turn over to cook both sides evenly

o Add ground beef to one side of the tortilla

o Fold and cook each side well

for LUNCH/DINNER

Spinach Curry

Recipe for LUNCH/DINNER

Ingredients:

• 2 cups of masala/curry base

• 2 bags of frozen organic spinach

• 1 teaspoon of salt, increase and decrease as needed

• 1 teaspoon of paprika

Directions:

o Mix all ingredients together under moderate heat in pan.

o Continue to cook, until water has dried and color has changed to a darker green

Ingredients:

Yellow Anti-inflammatory Chicken

Recipe for LUNCH/DINNER

• 2 lbs chicken cut up into 1-inch pieces

• 1 tsp turmeric

• ½ teaspoon salt

• 1/4 tsp black pepper

• Juice of one lemon

• 1/4 tsp cumin

• 1 tsp garlic

• 1 tsp ginger

• 1 small diced tomato (optional)

• 1/4 cup oil

Directions:

o Heat oil in a skillet

o Mix ginger, garlic for one minute and add rest (except the tomato) on high heat

o Five to six minutes before the chicken looks done, add the tomatoes

o Then cover till water evaporates

o Yum!

Chicken bites

Recipe for LUNCH/DINNER

Ingredients:

• 1 pound chicken, bite size pieces

• 1/2 teaspoon garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoon lemon juice

• ¼ teaspoon paprika

• 2 tablespoon chickpea flour

Directions:

o Mix together and with one tablespoon of oil, cook each side for 2-3 minutes over medium heat

Ingredients:

• 1 pound ground grass-fed beef or organic turkey

• 1 onion, chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon of Italian seasoning

• 1 teaspoon garlic

• 1 jar pasta sauce

• 1 packet broccoli sprouts

• 1 cup of riced cauliflower

• 1 tablespoon avocado oil

• 1 box lentil pasta

• ½ cup shitake mushroom, diced

Directions:

Recipe for LUNCH/DINNER

o In a large sauce pan, sauté chopped onions in a little bit of avocado oil, till translucent

o Combine ground beef and spices, and vegetables until tender

o Add in pasta sauce and cook till thickened

o Boil and cook lentil pasta according to instructions on the box

o When pasta is cooked, drain pasta and add to sauce

Blackened Fish Taco

Recipe for LUNCH/DINNER

Ingredients:

• 6 pieces of wild caught haddock

• 1 tablespoon of smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon of taco seasoning

• Cassava flour taco shells

• Cabbage sliced

• Salsa

Directions:

o Dip each side of the fish into the spices

o On a cast iron skillet, with a tablespoon of oil, cook fish till tender

o Combine fish, into cassava flour tortilla shell, add salsa and cabbage to taco

Ingredients:

• 1 pound of chicken, diced

• 1 bell pepper

• 1/2 onion diced

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon of taco seasoning

• Cassava flour burrito tortillas

• 1 can of refried organic beans

• Cabbage sliced

• Salsa

Chicken Burrito

Recipe for LUNCH/DINNER

• Almond milk cream cheese, optional

Directions:

o Dice chicken and cook over a medium skillet with vegetables and spices

o Once, cooked, move aside

o Warm tortilla, in an oiled skillet, just till it is soft and pliable

o Take off the skillet onto a plate. In the center of the tortilla, add cabbage slices, topped with chicken mixture, refried beans, salsa and almond or cashew milk cream cheese

o Fold both sides in and then top in, like a burrito style

o Add oil to a ceramic skillet, over medium high heat for 2 minutes each side to make the tortilla crispy

o Can serve with veggies, avocado and even enchilada sauce

Salmon/Sardine Salad

Recipe for LUNCH/DINNER

Ingredients:

• 2 can of wild caught salmon or sardines

• 1/3rd cup of olive oil

• 1 medium celery stalk, finely chopped

• ½ teaspoon salt

• ½ teaspoon black pepper

• Optional: chopped onions, and fresh herbs like dill

Directions:

o In a small bowl, combine all ingredients and mix well

o Serve with veggies, almond flour or seed crackers, sweet potato chips or on top of a bed of lettuce for wraps

Ingredients:

• 3 cups of chicken bone broth

• 1 large onion, diced

• ½ teaspoon salt

• 1 can butternut squash

• 1 can of pumpkin

• 1 cup of frozen cauliflower rice

• 1 cup of frozen carrots

• 1 tablespoon rosemary

• 1 teaspoon garlic

• Two tablespoons of avocado oil

• Optional spices- sage and ginger

Yellow Soup

Recipe for LUNCH/DINNER

Directions:

o Heat the oil in a large pot over medium heat

o Add in the onions till soft

o Add in bone broth, veggies, and spices. Bring to a boil

o Cover and simmer until veggies are tender

o Let cool slightly, then pour the soup into a blender, and blend till smooth. You may need to do this in smaller batches

Unwrapped Egg Roll Noodles

Recipe for LUNCH/DINNER

Ingredients:

• Whole chicken, rotisserie, shredded

• 1 bag of coleslaw

• 1/4th onion, sliced

• 1/2 cup peanut butter

• 3 tablespoons of coconut aminos

• 2 tablespoons of sesame oil

• 1 teaspoon of garlic

• Salt, to taste

• Konjiac noodles, optional

Directions:

o In a skillet, add oil and sliced onions and soften

o Add in chicken, coleslaw mix, coconut aminos, sesame oil and spices

o Once the cabbage has wilted down and cooked, add in peanut butter

o Mix in noodles if desired

o Serve hot, topped with sesame seeds

I have used this same filling with chick pea flour tortillas (store bought) to make “egg rolls”. Slightly warm the tortilla so one can fold it without breaking. Then add in the filling in the middle of the chickpea flour tortilla. Fold the right and left side over the filling and then fold the bottom, and the top over the filling to completely close the “egg roll”. Then shallow fry with avocado oil on a frying pan (fold size down) till both sides are golden. YUM!!!!

Ingredients:

Coconut Shrimp Curry

Recipe for LUNCH/DINNER

• 1 cup of chicken bone broth

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons of avocado oil

• 2 cans of coconut milk

• 1 teaspoon curry powder

• 1 teaspoon turmeric

• ½ teaspoon of paprika

• Sliced mushrooms

• Sliced carrots

• Or any other veggies

Directions:

o Heat the oil in a large pot over medium heat

o Add in the onions till soft

o Add in bone broth, coconut milk, veggies, and spices. Bring to a boil

o Cover and simmer until veggies are tender and soup thickens

Chicken Wings

Recipe for LUNCH/DINNER

Ingredients:

• 4 pounds of chicken wings cut into flats and drumettes

• ½ teaspoon salt

• 2 teaspoon garlic powder

• Pinch of cracked pepper

Directions:

o Toss chicken wings in spices and air fry till done

o Serve with favorite sauce and salad

Ingredients:

Rainbow Pasta Salad

Recipe for LUNCH/DINNER

• 1 box of lentil pasta

• 1 can of black olives

• ½ yellow bell pepper, chopped

• 1 red bell pepper chopped

• 2 cups of cherry tomatoes

• 1 green bell pepper chopped

• 1 cup of spinach chopped

• 1 can of palms of heart chopped

• 2 tablespoons of olive oil

• Squeeze of lemon, as desired

Directions:

o In a large pot of salted boiling water, cook pasta according to box. Once done, drain and rinse under cold water

o Add in veggies, spices, oil and lemons

Fish Fingers

Recipe for LUNCH/DINNER

Ingredients:

• 6 pieces of halibut or cod

• ½ cup of chickpea flour

• 1 teaspoon salt

• 1 teaspoon garlic

• ½ teaspoon paprika

• Water

• Oil

Directions:

o Heat up ½ inch of avocado oil in a pan, over medium heat

o Slice up fish into strips

o Combine chickpea flour, water and spices until it makes a thick paste

o Dip fish into chickpea flour mixture

o Place battered fish into hot oil and cook both sides till crispy

Ingredients:

• ½ diced onion

• One bag of green beans

• 1 container of shitake mushrooms

• 2 tablespoons coconut aminos

• 1 teaspoon garlic

• 1 teaspoon salt

• 2 tablespoon oil

Green beans

Recipe for LUNCH/DINNER

Directions:

o In a skillet, heat up the oil.

o Add onions, cook till soft

o Add in vegetables, coconut aminos and spices

o Serve as a side dish

Stuffed Paratha (Flatbread)

Recipe for LUNCH/DINNER

Ingredients:

• ½ cup almond flour

• ½ cup tapioca

• 1 cup canned coconut milk

• 2 tablespoon already prepared ground beef

• Butter or coconut oil for frying

Directions:

o Mix almond flour, tapioca and coconut milk together into a thin batter

o In the fry pan, add a teaspoon of butter/coconut oil

o Add mixture

o Thin out like a pancake

o When one side starts to firm up, add in the ground beef

o Add another layer of batter to cover all the ground beef

o Flip

o Allow both sides to cook on low heat. Enjoy!

The stuffing in this recipe can vary according to your preferences

“Rice” and Meatball Curry Recipe

Ingredients (Curry):

• 1 pound onions

• 1 tablespoon garlic powder

• ¼ teaspoon cayenne pepper

• ¼ teaspoon black pepper

• ½ can organic tomato paste

• ½ teaspoon cumin powder

• ¾ teaspoon turmeric

• ½ cup oil

• 1 cup bone broth

• ¼ teaspoon coriander powder

• ¼ teaspoon ginger

• 1 teaspoon salt

Directions:

for LUNCH/DINNER

Ingredients (Meatballs):

 1 2/3 pounds beef or lamb

 ½ teaspoon cumin powder

 ¼ teaspoon salt

 ¼ teaspoon black pepper

o Combine curry ingredients and place in pressure cooker for 10 minutes

o Release from pressure and use a hand mixture to liquefy all ingredients

o Boil until thickens

o Mix together meatball ingredients

o Roll into tablespoon balls and drop into boiling curry

o Allow to continue to cook until meat all cooked

o Add fresh coriander to taste

o Thickness of curry is per your preference

o Add on top of white riced cauliflower

Shrimp fajitas

Recipe for LUNCH/DINNER

Ingredients:

• 1 yellow bell pepper, sliced

• 1 red bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 small red onion, sliced thin

• Wild caught shrimp

• ½ teaspoon cayenne pepper

• ½ teaspoon garlic

• ½ teaspoon onion powder

• ½ teaspoon cumin powder

• ½ teaspoon smoked paprika

• 1 teaspoon fresh cilantro

• ½ cup oil

Directions:

o Cook shrimp with spices and set aside

o Sauté peppers and onions until soft in oil

o Mix together and serve over avocado

Ingredients:

• 2 pound ground beef or lamb

• 1 tablespoon mint

• 1 grated onion

• 1 teaspoon parsley

Kefta Kababs

Recipe for LUNCH/DINNER

• ¼ teaspoon cayenne pepper (or less depending on taste)

• ½ teaspoon cinnamon

• 2 teaspoon paprika

• ¼ teaspoon pepper

• 1 teaspoon salt

• ½ teaspoon pomegranate seeds

• 1 teaspoon cumin

• ¼ cup fresh cilantro

Directions:

o Mix all ingredients together

o Form kabob around a handle of a wooden spoon

o Cook in an iron skillet until done

o Can garnish with sautéed onions

Pan Grilled Salmon with pineapple salsa

Recipe for LUNCH/DINNER

Ingredients (Salmon): Ingredients (Salsa):

• 4 salmon fillets

 1 cup pineapple, fresh

• 1 teaspoon paprika  1 tablespoon cilantro

• 2 tablespoons honey  1 tablespoon fresh lime juice

• 1 tablespoon mustard  ¼ cup red onion, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• Oil for grilling

 2 teaspoons jalapeño, minced (optional)

 Salt to taste

Directions:

o To prepare salmon, mix all spices and condiments together

o Refrigerate for one hour

o Grill on cast iron with a tablespoon of oil, over medium-high heat

o To prepare salsa, mix together ingredients. Can add salt to taste

o Spoon salsa over the top of the salmon. Can serve with dill cauliflower rice

Chewy Coconut Cookies Recipe

Ingredients:

• 1 cup almond flour

•

• 1 cup finely shredded coconut, unsweetened

• ¼ cup coconut oil

• ¼ cup honey

• ½ teaspoon pure vanilla extract

• A pinch of sea salt

for Dessert

Directions:

o Mix all ingredients in a bowl

o Place batter into a tablespoon to help form the balls

o Turn the tablespoon over onto the pan; the batter should fall right onto the cookie sheet

o Slightly flatten the batter to form a cookie

o Bake them at 325℉ for 15-20 minutes. Make sure you watch them. They will turn golden; take them out of the oven immediately

o Don’t touch until cool

Tigernut flour brownies

Recipe for Dessert

Ingredients:

• 1 cup of tigernut flour

• ¾ tspn baking soda

• ¾ teaspoon of salt

• ½ cup of avocado oil

• ½ cup of cocoa powder

• 2/3 cup of honey

• 1 tablespoon gelatin

• ½ cup of sugar free chocolate chips

Directions:

o Preheat oven to 350 degrees Fahrenheit

o Mix all ingredients together

o Pour out into a parchment paper lined cookie sheet

o Top with chocolate chips

o Bake for 20 minutes until the cake looks cooked. It will look soft but as it cools it will harden up

o When cooled, serve and enjoy

Hope you enjoyed these recipes (is your mouth watering, like mine is?) !

I am constantly on the search for more and better, so stay tuned and follow me on social media. To help you gain optimal health and happiness, I will continue to share easy tips that you can incorporate into your lifestyle. If I can do it, you can too! Helping you and your family heal and thrive, inside out

About Dr Madiha Saeed, MD

Madiha Saeed, MD, also known as HolisticMom, MD and HolisticUrdu, MD on social media, is a practicing board certified family physician in the USA, international speaker and a global bestselling author of The Holistic Rx: Your Guide to Healing Chronic Inflammation and Disease, Adam’s Healing Adventures children’s health book series (From Sickness to Health, The Power of Rainbow Food and Gratitude is a Super Power), The Pandemic Prescription: Restoring Hope from Quran, Sunnah and Science, The Quranic Prescription: Unlocking the Secrets to Optimal Health and The Holistic Rx for Kids: Parenting Healthy Children to Save Our Future.

Dr Saeed is the director of education for Documenting Hope and KnoWEwell. She sits on multiple medical advisory boards including Holistic Primary Care and Wellness Mama, was the past president of The International Institute of Islamic Medicine (aka NIIMS) and the president of the non-profit organization, Pure Healing Foundation.

Dr Saeed and her children speak internationally in the most prestigious holistic conferences, summits, TV (ABC, NBC and CBS), radio and newspaper. She is a regular on MindBodyGreen and the international Emmy winning medical talk show the Dr. Nandi Show. Dr Saeed is the founder of Change Making Kids Conference and the Family Health Expo.

Dr Saeed's children host "The Holistic Kids' Show" podcast with over 80 interviews interviewing the biggest names in the functional, holistic and integrative medicine world, helping kids empower and educate other kids. With Dr Saeed’s mother in law they reach millions via HolisticUrdu, MD an online social media platform.

Dr Saeed is the founder of the first Tayyib living app called Live Tayyib, where users can scan products and foods to see if they are tayyib. She is the founder of The Holistic Prescription Supplement store and offers courses online to empower families and practitioners, Real Healing for Real Life Adults and Kids’ Course and the Islamic Prescription Practitioner Certification Course. Three generations educate internationally igniting the world with their energy and passion to ignite a healing revolution to save our future.

Podcast:

iTunes: https://podcasts.apple.com/us/podcast/the-holistic-kids-show/id1534757503

https://open.spotify.com/show/2Z34jKGIJq3zE2CE225WP9

FOR ADDITIONAL RESOURCES & SUPPORT MY WEBSITE & BLOG

www.HolisticMomMD.com

www.facebook.com/HolisticMomMD and HolisticUrdu, MD

www.instagram.com/HolisticMomMD

www.youtube.com/user/HolisticMomMD

MEDICAL DISCLAIMER: Information in HolisticMom, MD is provided for informational purposes only. Please see a medical professional before making any changes. All contents copyright © 2023 by HolisticMom, MD® All rights reserved.

No part of this document or the related files may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of the publisher.