Emily Balaguer, MScN

Emily Balaguer received her Master of Science in Naturopathic Nutrition at the National University of Natural Medicine (NUNM) in Portland, Oregon in 2018. She believes that gut health and nutrition are the deepest root of all health and wellness. Her nutritional practice takes a holistic approach and focuses on immune support and women’s reproductive health. Prior to pursuing holistic naturopathic nutrition, Emily studied at UCSB and worked with the Imlak’esh Organics Food Truck, which is where her passion for nutrition, food, and nourishing communities began.

Workshops & Presentations

  • Gut Health & Making Digestive Herbal Bitters

    60 min | Plant Medicine Zone

    Gut health and digestion are the roots of your wellness tree. Learn how to optimize your digestive health, practice self care, and make your own herbal digestive bitters in this interactive workshop. We'll dive into the important role that gut health and digestion play within the context of the health of our bodies, minds, communities, soil, and earth. We will also explore the history, nutritional & health benefits, ethical sourcing, methods for herbal extraction, recipes, and various applications for herbal medicinal bitters. The workshop will include a hands-on, interactive component, in which we will make a few different bitters & herbal vinegars to take home.

  • Fermenting Foods for the Gut-Brain Axis

    60 min | Plant Medicine Zone

    The gut microbiome is now considered to be the single largest internal organ in the human body, weighing in at three pounds. With more than one hundred times as much genetic material as humans have, the microorganisms in our guts play a huge role in the ways we feel-- physically, emotionally, and spiritually. In this workshop, we will dive into the ways that our gut microflora affects our cognitive and mental health. We will explore some ways to support a healthy gut and healthy brain with food and nutrition. The workshop will culminate with a hands-on, interactive component, in which we will make a few different type of fermentable foods, like pickles and sour kraut.