The greatest relaxation and balancing technique ever created!!!

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What is the Solfeggio Scale?

Everything in our universe vibrates at a frequency…including us! Everything you see is energy.

Our vibrational frequencies change based on different factors in our lives. Someone who is ill has a lower vibrational frequency than someone who is well.

Laughing increases our vibrational frequency!!

What we eat, how much we exercise, what we do to our bodies affects our frequencies, which in tune affects our health.

That being said, I want to introduce you to the Solfeggio frequency scale. I found this little gem during a time in my life when I was struggling with lots of different challenges that ranged from being unable to get a good night’s sleep to struggling with severe mood fluctuations and crazy hormonal fluctuations. After I implemented the Solfeggio scale guided meditation into my nightly ritual, I started to experience positive changes in my health!

So, what is the history behind the Solfeggio frequencies?

Dr Joseph Puleo, naturopathic physician and one of America’s leading herbalists, began his research of the Solfeggio frequencies in the mid-1970’s. In his examination of the Bible he found in Genesis: Chapter 7, Verses 12-83, that there were a pattern of six repeating codes around a series of sacred numbers, 3, 6 and 9. When he deciphered these using the ancient Pythagorean method of reducing the verse numbers to their single digit integers, the codes revealed a series of six electromagnetic sound frequencies that correspond to the six missing tones of the ancient Solfeggio scale.

The Solfeggio frequencies contain the six pure tonal notes that were once used to make up the ancient musical scale, until, it has been presumed, they were altered by the Catholic Church and Pope Gregory I, (better known as “Gregory the Great”), who served from 590 to 604 AD. The Church claims that they have “lost” 152 of these amazing ancient Gregorian chants, but more than likely, they have been purposely locked away in the bowels of the Vatican archives. One of those sacred chants, however, known as, “The Hymn to St. John the Baptist,” has re-emerged. It has become known as the most inspirational hymn ever written and features all six Solfeggio notes.

These are the Solfeggio frequencies:

UT – 396 Hz – Liberating Guilt and Fear
RE – 417 Hz – Undoing Situations and Facilitating Change
MI – 528 Hz – Transformation and Miracles (DNA Repair – Repair – and derives from the phrase “MI-ra gestorum” in Latin meaning “miracle”. This is the exact frequency used by genetic biochemists to repair broken DNA – the genetic blueprint upon which life is based!)
FA – 639 Hz – Connecting/Relationships
SOL – 741 Hz – Awakening Intuition
LA – 852 Hz – Returning to Spiritual Order

Sound is a vibration of air whilst vibrations in the energetic field are primal and so affect everything because, as the physics and metaphysics agree, absolutely everything including mankind is vibrating energy.

So imagine the power of creating the Solfeggio frequencies energetically instead of as mere sounds – how much more benefit we could derive from it.

I currently use this set of 6 apps that I found in the Apple App Store (can also be found in Google Play)


Our modern day musical scale is slightly out of sync from the original Solfeggio frequencies and is, consequently, more dissonant as it is based upon what is termed the “Twelve-Tone Equal Temperament.” In ancient times, the musical scale was called “Just Intonation.” Our modern music also falls within the A 440 Hz frequency, which was changed from A 417 Hz, around 1914.

A 7th note was added to the modern scale in the form of a “SI,” or a “TI,” as in the “DO, RE, MI, FA, SO, LA, TI” vocal scale, while the original Solfeggio scale was composed of only six notes: “UT, RE, MI, FA, SO, LA.”


ABC Juice with Kale, Ginger and Garlic

1 Apple
1 Beet
3 Carrots
4 Kale Leaves
1″ of Ginger
1 Clove of Garlic

Peel beet and ginger. Wash all produce. Blend through a juicer and enjoy!

Beets and apples are great for the liver and gall bladder. Ginger is soothing to the digestive tract.  Kale and Garlic are immune boosting and Carrots are full of Vitamin A.

Mandarin Maple Moscato Vinaigrette

1/2 cup moscato wine
2 tablespoons of maple syrup
1/4 cup diced fresh mandarin orange segments
3 tablespoons of olive oil
2 tablespoons of finely chopped chives
1 tablespoon of apple cider vinegar
1 tablespoon finely chopped parsley
2 tablespoons finely chopped organic mint
1 tablespoon organic orange zest
Fresh ground black pepper to taste

In a bowl whisk all ingredients well. Alternative: Pour all ingredients into a glass jar with sealable lid and shake well. (Don’t blend; this dressing should be chunky.)


PDF Moscato Maple Dressing

Fruit & Fennel Salad

1 cup fennel bulb, sliced paper thin
1 cup green apple, sliced into paper in half moons
2 cups baby arugula
1/4 cup pistachio nuts (shelled), raw or dry roasted
1 tablespoon lemon zest
1 teaspoon minced thyme
1 teaspoon red jalapeno, seeded and finely minced
Freshly ground black pepper, to taste

*****1/4 cup Mandarin Moscato Vinaigrette

PDF Fruit & Fennel Salad

Portabello Mushroom Steaks with Cauliflower Bechamel Sauce and Asparagus Tips

1 – Head of Organic Cauliflower, Chopped
1 – Yellow Onion, Chopped
1 – Clove of Garlic, Chopped
1/8 tsp Cayenne Pepper
2 – Large Portabello Mushroom Caps
1 – Bunch of Asparagus
2 – Tbsp Olive Oil
3 cups of Vegetable Broth
3 tbsp Real Butter
Salt and Pepper to Taste


Preheat oven to 350 degrees.
In a saucepan, combine cauliflower, onion, garlic and vegetable broth.
Bring to a boil and cook until cauliflower is tender.
Meanwhile, place Mushrooms in a non stick pan and bake for 20 minutes cap side down with a 1/2 tbsp butter in each cap.
When Cauliflower is tender pour contents of saucepan into a blender. Add 2 tbsp butter, cayenne pepper, salt and pepper and blend until smooth and creamy. (adjust salt and pepper to your liking). Set aside.
Over medium heat sautee the asparagus tips until tender crisp in olive oil.
Remove Mushroom Caps from the oven, top with the cauliflower Bechamel sauce.
Arrange Asparagus on top and sprinkle with Ceyenne or JuvaSpice* for garnish.

PDF Portabello Mushroom Steaks

Creamy Summer Zucchini Soup

2 – medium red or yellow onions, chopped
3 – tablespoons of real butter, melted
8 – medium-sized zucchini, sliced
3 cups of vegetable broth.
1 cup cashew milk or coconut milk
1/2 tsp Himalayan pink salt
1/8 tsp ground nutmeg
1/8 tsp black pepper
A pinch cayenne pepper

Sauté the onions in butter in a large sauce pan on medium heat until tender.
And zucchini and vegetable broth; and stir well.
Bring to boiling them cover, reduce heat and simmer for 15 to 20 minutes or until the zucchini is tender.
Remove from heat. Pour the contents into a blender and purée.
Return the Puritan mixture into the sauce pan.
Add the cashew or coconut milk along with the salt nut Meg and peppers and continue to cook until heated through.


* optionally you can use 3 cups of chicken broth instead of the vegetable broth. You can also substitute a half a cup of half-and-half for the one cup of cashew or coconut milk.
If so desired you can add cheese for garnish.

Printable PDF Summer Zucchini Soup