Innovation
In each issue of The Healing Arts Guide, we feature inspirational stories that highlight the motivating and compelling experiences of entrepreneurs. Oftentimes, these personal accounts go unnoticed. However, we feel that the challenging and adventurous beginnings of these healing arts heavyweights are just as interesting as their well¬deserved achievements.

Maggy Dunphy, Vail Cascade Resort & Spa, Vail, Colorado
d) Lime Smoothie by MIX1: This smoothie keeps my blood sugar level even and quenches my sweet tooth. It’s sweet, gluten free and keeps me going when I start to slow down. For more information, please visit www.mix1life.com.
e) Seven Stars Organic Yogurt: It’s creamy, fresh and delicious served alone, with fruit and raisins, or as a replacement for milk in your favorite recipes. This biodynamic yogurt tastes as good as it is for you. For more information, please visit www.sevenstarsfarm.com or call 6109351949.

The Biggest Goes Green
simultaneously helping protect the environment.
Leading by example and making the choice to protect and preserve the planet for future generations to come reaffirms Pevonia Botanica’s consumer commitment and reputation. And the following conversation with Philippe Hennessy further emphasizes Pevonia Botanica’s pioneering role in the spa industry.

In each issue of The Healing Arts Guide, we feature inspirational stories that highlight the motivating and compelling experiences of entrepreneurs. Oftentimes, these personal accounts go unnoticed. However, we feel that the challenging and adventurous beginnings of these healing arts heavyweights are just as interesting as their welldeserved achievements.

The Healing Arts Guide asked a panel of experts to share their favorite picks for high-quality, fresh and healthy food and beverage products. Here are a few of their recommendations.
by Grace Bastidas

We should have known it was coming. Just turn on the TV. There is Top Chef, Iron Chef, The Food Network, Anthony Bourdain’s No Reservations and a slew of other cooking shows. What do they all have in common? Fresh, healthy food. Who could have guessed that the next wave of environmentalists would turn out to be chefs? But that is precisely what’s happening.