“Be your own health advocate!”
Dr. Daniella Perri has been a licensed naturopathic doctor with the College of
Naturopaths of Ontario (T-CONO) for the last 9 years. Prior to her four years at the
Canadian College of Naturopathic Medicine, Dr. Perri obtained a Bachelor of Science
degree in Health and Disease and a Master of Science degree in Immunohematology,
both at the University of Toronto. As a naturopathic doctor, Dr. Perri has a passion for
teaching her patients how to heal themselves.
Some of the tools that Dr. Perri uses effectively are botanical medicine, acupuncture, and
nutraceutical couselling. These tools can be applied to conditions such as, but not
exclusively to, IBS, anxiety, stress, hormone imbalances, thyroid imbalances, skin
conditions, headaches, fertility (male & female) and immune support.
In addition, Dr. Perri is a CAPPA certified childbirth educator. She provides education on
naturopathic strategies for pain management during labour and delivery. Birth plans and
supplements to aid a healthy pregnancy and birth are discussed with the opportunity for
patients to ask as many questions as they need. Once the baby arrives, Dr. Perri can
provide mom (and family) with postpartum care and support, as well as, well child checks
for the newborn baby. Dr. Perri is an active member of the Pediatric Association of
Naturopathic Physicians (PedANP).
“First birthday photo shoots are awesome and the cake smash is the best part. However, most cakes are layered with yummy icing, which is filled with processed sugar and food dye. I have found a simple way to make a birthday cake that has zero artificial colours, flavours, and sugars. And, it tastes good too.” -Dr. Daniella
Here’s how to make it:
Buy a pineapple, either whole or already peeled and cored. Cut the pineapple to the desired height.
Pat it dry with some paper towel, making sure no paper gets stuck on the pineapple.
Next, poor the creamy part of canned coconut milk into a blender. You can add 2 cans to make sure you have enough. Blend until smooth; this is your icing!
Use the coconut cream to ice the pineapple.
Place a piece of banana in the hole where the pineapple was cored. This will make it easy to insert candles once the “cake” is iced.
