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Colonic Institute & Holistic Health Center

Happy Belly, Happy Life!

Feel better with holistic therapies available here at the Colonic Institute. You'll love this place.

colonics in ct

Colonics

Colon Hydrotherapy CT– Our Institute employs only Certified Colon Hydrotherapy practitioners who use state of the art, gentle, pressurized deep cleansing equipment that will eliminate blockages, improve digestion and absorption leading to better overall health

Reiki

Reiki is an ancient technique for relaxation, stress reduction and spiritual cleansing

Native American Ear Coning

This technique allows heat to gently warm the ear canal and extract the ear wax buildup deep within causing pressure and congestion

B.E.F.E. Foot Bath

Drain years of build up through the soles of the feet. Learn about this technology and how it can rapidly aid in reducing pain and inflammation

100% Pure Essential Oils Available Here

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Part Therapy, Pure Bliss

Choose from a la carte services or a customized package retreat

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We’re the pioneers of Colonics in CT

establishing one of the first practices centered on colon hydrotherapy in Central Connecticut, I-ACT certified, 20 years hands on experience!

The Colonic Institute is committed to helping spread awareness to the community about the importance of a healthy colon and living a more vibrant, positive and balanced lifestyle. We work in conjunction with many Holistic Healers, Naturopathic Doctors, MD’s, and Chiropractors to help our clients achieve optimum health. The main belief is that health and vitality begins with a healthy colon and proper diet…

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Speak with a Certified Colon Hydro-therapist and learn more about how the Institute can bring you into better mind and body wellness
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Recipes & Ideas from the Blog

Roasted Butternut Squash Tacos

Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know? For these tacos, I drew inspiration from my sweet potato tacos and roasted up some cubed butternut squash instead (sweet potatoes would be awesome here, too!). I actually cheated, for once, and used two bags of pre-cut squash from Trader Joe’s. I think I’ll do it again soon. While the squash roasts in the oven, just mix up some simple cabbage and black bean slaw (a riff on the slaw used in my spaghetti squash burrito bowls) and mash up some guacamole. I have finally learned that mashing guacamole with a pastry cutter or potato masher works way better than a dinky fork. Hallelujah! Hope you love these. Find more tacos over here! Print Roasted Butternut Squash Tacos 4.8 from 14 reviews Author: Cookie and Kate Recipe type: Entree Cuisine: Mexican Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Serves: 4 servings Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings). INGREDIENTS Roasted butternut squash 1 medium butternut squash (about 2 to 2½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes 2 tablespoons olive oil 1 teaspoon chili powder Salt and freshly ground pepper Cabbage and black... read more

Curried Squash Noodles on Spinach

Curried Squash Noodles on Spinach Curry Sauce 1 cup cashews, soaked until soft, drained and rinsed 2 tablespoons chopped shallot 3 teaspoons sweet curry powder 1/2 cup coconut water (can substitute with plain water) 1 date Himalayan salt to taste 1. Place all ingredients in high-speed blender and blend until smooth. Set aside. Curried Squash 1 medium butternut squash, cut into noodles 1 scallion 1/2 cup currants 1/2 cup cashews, coarsely chopped 1. Stir curry sauce, scallions, currants and cashews into squash noodles until noodles are well coated. Spinach 6 cups spinach pinch himalayan salt 1 tablespoon lemon juice 1 tablespoon olive oil (optional) 1. Sprinkle spinach with salt, lemon juice and olive oil Crush spinach between your hands until it breaks down a bit. 2. Form a bed for the squash noodles. Top with squash noodles. Shared from the blog at... read more

Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream

Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream Makes 4 servings Mushroom Marinade Make this first so the mushrooms can marinate while you are preparing the rest of the recipe. 1/4 cup nama shoyu * 1/4 cup maple syrup 1/4 cup olive oil 1/4 cup water 1. Whisk all ingredients together. If you want to omit the oil, just replace it with water. 2. Place mushroom caps, stems and gills removed, in a re-sealable container. Toss to coat and let sit while you prepare the rest of the recipe. *Low sodium soy sauce, Braggs Liquid Aminos or Tamari can be substituted. Sunflower Seed Sage and Rosemary Cream 2 cups sunflower seeds, soaked until soft, drained and rinsed 1 cup water 1/2 lemon, juice from 2 tablespoons dijon mustard 2 tablespoons maple syrup 1 clove garlic 2 teaspoons dried sage 1 teaspoon dried rosemary 1/2 teaspoon Himalyan salt 5 grinds or a healthy pinch of fresh ground pepper 1. Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth. 2. Pulse or stir in sage, rosemary, salt and pepper. Mushrooms 4 portabello mushroom caps, stems and gills removed 1 cup finely diced sweet onion 1 cup finely diced mushrooms 1/2 cup finely diced celery 1/2 finely diced carrot 1 cup fresh parsley, roughly chopped Raw Directions: 1. In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with Braggs Aminos. 2. Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees. 3. Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at... read more

Raw Pumpkin Pie for Thanksgiving!

Crust ingredients: 1 1/2 cups macadamia nuts (or walnuts or pecans) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1/8 teaspoon sea salt Pumpkin pie filling: 2 cups cashews 1 cup chopped pumpkin 1 cup chopped carrots 1/2 cup coconut oil 1/2 cup honey or agave nectar 1/2 cup water 1 tablespoon vanilla 1/4 teaspoon sea salt 1 teaspoon cinnamon 1/8 teaspoon allspice (optional) 1/8 teaspoon ground cloves (optional) Directions First, make the crust in your food processor: 1. Place crust nuts in food processor. Process until crumbly. Add dates, coconut and salt. Process again until well-processed but still airy. Pinch between fingers. Sticks together? Ready.  2. Dump pie crust mixture into pie plate. Press crust down firmly into pie plate. Form into crust. Press down firmly. Crust is now ready. (Set aside.) Next, make raw pumpkin pie filling:  3. Throw all pumpkin pie filling ingredients into your high-speed blender and blend from low to high until very, very silky smooth! (Try not to add any additional water other than what is called for. If it isn’t blending properly, stop blender. Remove lid. Insert knife down side of blender – create air pocket. Remove knife, put lid back on, continue blending.) 4. Pour pumpkin pie filling into pie dish on top of crust. Smooth out top of pie with a knife or back of spoon. Cover with a lid or plastic wrap. 5. Place completed pie in freezer. Freeze for at least 4 hours. 6. Keep in freezer at all times. If serving, slice immediately as needed and eat frozen. Tastes like real pumpkin pie – raw style!  ... read more

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