Dr. Kara Dionisio, B.Sc, M.Sc, ND
Naturopathic Doctor

Dr. Kara Dionisio, N.D, received her undergraduate degree with honours in Nutrition and Nutraceutical Science from Guelph University. She graduated at the top of her program with a Master of Science in Human Nutrition and Metabolism from the University of Aberdeen and the Rowett Research Institute in Aberdeen, Scotland, where she researched the effects of omega-3 fatty acids on the endothelial function of blood vessels.

In 2008, Kara completed another four years of graduate study at the Canadian College of Naturopathic Medicine (CCNM) in Toronto, which is one of the six schools in North America eligible to grant the designation of Naturopathic Doctor (N.D). While at CCNM she was selected to train in the Integrative Oncology Internship program. Kara has a special interest in complementary cancer care and regularly attends oncology conferences in both complementary and conventional medical sectors.

She is a member of the Canadian Association of Naturopathic Doctors, the Ontario Association of Naturopathic Doctors, and is registered with the Ontario Board of Directors of Drugless Therapy- Naturopathy.

Kara is a dedicated and caring Doctor with a gentle approach who is committed to the health of her patients. She is happy to be back in her home town of Owen Sound. She lives in Owen Sound with her husband, Ryan, who is a local physiotherapist. She enjoys travel, photography, cooking, and pilates.



Bakes sweet potatoes with tomato salsa

*See note regarding taking this recipe to work with you for lunch

·         2 large sweet potatoes

·         1 tbsp olive oil

·         2 large tomatoes

·         ½ small red onion, finely chopped

·         1 celery stalk, finely chipped

·         Small handful of cilantro, chopped

·         2 tablespoons lime juice

·         2 teaspoons sugar

·         Feta cheese if you’re able to have goat’s milk

 

1.       Scrub the potatoes and put them in a small roasting pan. Prick with a fork and drizzle with the oil and a little salt. Bake in a preheated oven at 400C for 45 minutes.

2.       Meanwhile, finely chop the tomatoes and mix in a bowl with the onion, celery, cilantro, lime juice, and sugar

Halve the potatoes and fluff up the flesh with a fork. Add the salsa on top.