A New Provider and More Offerings

We are adding a new provider and developing more offerings.


 New Provider Coming

Summer Huntley-Dale, PhD, NP-C will be joining Asheville Gynecology & Wellness in a few months. Summer is a nurse practitioner with a PhD who will be coming aboard in a few months. She will be available to see GYN patients for routine and problem oriented visits. She shares Asheville Gynecology & Wellness’s commitment to health and wellness. Summer has done additional training through Apeiron in the use of genomic testing to help design more precise plans for health improvement.

(Stay tuned for news regarding when she will begin scheduling appointments.)

Teaching Kitchen News



Dr. Scott was accepted to the Food-For-Life Instructor Training that will certify her kitchen to continue offering classes.



This year, more than many other years, public attention focused on the importance of healthcare and what can happen if health insurance becomes too expensive to afford. While the national debate about health insurances rages on, I want to offer another perspective on how we can all insure our health.

Many illnesses occurring in the USA are related to personal lifestyle choices. These lifestyle choices include one’s nutrition, physical activity and exercise, stress management, spiritual practices, and the degree to which one feels connected in community with others. Each of these items exerts powerful effects on health and disease

We are a culture who are driven by incessant interaction with computers, tablets, Kindles, and cell phones. This high-paced, stress-filled pattern leaves little time for community building, relationships with others, or cultivating a physical and emotional connections to animals and the earth. In addition, our foods are often laden with fats and sugars. Manufacturers seem to know that when consumers are stressed they will reach for calorically-dense foods packed with fats, sugars, and salt. These factors in combination with an increasingly sedentary lifestyle are known to contribute to many health problems. Many people wonder how they can change their current habits so that they can insure good health in the future.


I have been committed to raising patient’s awareness about what they can do that will have appositive impact on health. It is important to find ways to empower others to make the changes they desire to make. At Asheville Gynecology & Wellness, we emphasize Whole Food, Plant-based approaches because this approach consistently lowers cholesterol, regulates blood sugar and blood pressure, and reduces inflammatory processes. Our goal is to empower others to make lasting changes

I am excited to be going to our nation’s capitol in May to complete the Food-For-Life Instructor Training. This is an intensive program that will help me translate nutrition research into community education. We plan to soon be accepting enrollment for classes beginning in mid-August 2017.

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Quinoa Vegetable Soup with Kale

Quinoa Vegetable Soup and Kale

Quinoa Vegetable Soup and Kale

This recipe for Quinoa Vegetable Soup with Kale is offered as a courtesy of Asheville Gynecology & Wellness. This was sampled on Thursday, September 3, 2015 by the CHIP participants. Quinoa is a popular grain that is indigenous to Peru. It is also cultivated in other countries in the Andes Mountains. Quinoa grows well in these regions with sparse rainfall. This grain provides an excellent source of protein. Dr. Scott has many fond memories of time spent in Bolivia and Peru on medical mission trips. She offers this soup recipe that was adapted from the Cookie and Kate website. It is based on the traditional, staple grain of the Andean people. There are abundant Quinoa recipes available online and here are some others from Cooking Light.


Quinoa Vegetable Soup and Kale

Quinoa Vegetable Soup and Kale


Quinoa Vegetable Soup with Kale

Author: Cookie and Kate
Recipe type: Soup
Prep time:  Cook time:  Total time: 
Serves: 4 to 6 servings
This nutritious soup is packed with vegetables, kale, and quinoa. Quinoa is an ancient grain that is gluten free. This easy-to-make soup is delicious as leftovers. It is also vegan. The recipe makes 4 to 6 servings of soup.


  • 3 tablespoons extra virgin olive oil.
  • 1 medium yellow or white onion, chopped.
  • 3 small or 2 medium/large carrots, peeled and chopped.
  • 2 celery stalks, chopped.
  • 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash.
  • 3 garlic cloves, pressed or minced.
  • ½ teaspoon dried thyme.
  • 1 can (28 ounce) diced tomatoes, drained.
  • Scant 1 cup quinoa, rinsed well in a fine mesh colander.
  • 4 cups vegetable broth (low sodium).
  • 2 cups water.
  • 1/2 teaspoon salt.
  • 2 bay leaves.
  • Pinch red pepper flakes.
  • Freshly ground black pepper.
  • 1 can (15 ounces) great northern beans or chickpeas.
  • 1 cup or more chopped fresh kale or collard greens, tough ribs removed.
  • 1 teaspoon lemon juice.


  1. Warm the olive oil in a pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent. This is about 6 to 8 minutes.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently for about 1 minute. Pour in the drained diced tomatoes. Cook for a few more minutes, stirring often.
  3. Pour in the quinoa, broth and the water. Add 1/2 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid. Add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  5. Remove the pot from heat and remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls. 
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Mango Gazpacho Soup





CHIP provides a delicious chilled Mango Gazpacho Soup. Mango Gazpacho Soup

Mango Gazpacho Soup

This is another easy-to-prepare dish. This Gazpacho Soup is sweetened with flavor of the mango. 


  • 2 cups mango, small cubes
  • 2 cups chopped tomatoes, small cubes
  • 1/4 cup diced red onion
  • 1/4 cup fresh minced cilantro
  • 1 garlic cloves, pressed or minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt


Mix all of the ingredients together in a bowl. Scoop 2 cups into a blender, blend well on high speed and add it back into the bowl. Mix together and chill for 30 minutes before serving.


Try substituting pineapple, papaya, or watermelon for the mango.

May add 1 teaspoon of chopped Chipolte or jalapeño.



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Basil White Bean Dip


Basil White Bean Dip

Serves 6


1 (15-ounce) can cannellini beans, drained and rinsed
1 clove of garlic (minced)
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup fresh basil

½ teaspoon Salt
1/8 teaspoon freshly ground black pepper


Place the beans, lemon juice, basil, garlic, and olive oil in a food processor. Pulse until the mixture is coarsely chopped. Add salt, pepper. Serve chilled.


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In Search of the Best Veggie Burger

Session 2 Collage

The Chip Program is launched

Have you spent time in search of the best veggie burger? If so you’ve probably endured good and bad burgers. Dr. Vicky Scott, an Asheville gynecologist has a suggestion.

On Monday, August 31, 2015 the first CHIP Session  was conducted in Asheville Gynecology & Wellness‘s spacious teaching kitchen. Nutritious, flavorful dishes were served to the participants in the first session. Dr. Vicky Scott, gynecologist with Asheville Gynecology & Wellness facilitated the program.

Participants enjoyed a Basil White Bean Dip appetizer followed by a chilled Mango Gazpacho Soup (see related blogs for recipes). 

The highlight was the Zesty  Black Bean Veggie Burger.

 Black Bean Veggie Burger

Zesty Black Bean Veggie Burger



  • 1 cups of cooked black beans or 1 540ml can drained and rinsed
  • 3-4 green onions chopped
  • 1 lime (zest and juice)
  • 1/4 teaspoon chilli flakes/ powder (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/4 cup ground flax seed (a great source of Omega-3 fatty acid)
  • 1 handful cilantro
  • salt
  • pepper
  • 1 1/2 tablespoons of olive oil 


  1. Add beans to a large bowl.
  2. Mash roughly with a potato masher (but not too much).
  3. Add all the ingredients to the bowl.
  4. Mix well (I find clean hands are the best tool for this), making sure everything is well combined.
  5. You can taste the mixture now to check your seasoning.
  6. Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.
  7. Remove from the fridge.
  8. The mixture will feel very sticky but should come together well. Shape into 4 balls then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together. If you struggle to shape them because you feel the mixture is too sticky then add a few more tablespoons of flax/bread crumbs and leave for a few minutes to let it absorb some moisture before attempting to shape again.
  9. Heat the oil in a fry pan over a medium heat.
  10. Once hot add the burgers making sure there is plenty of space around each one to enable you to flip them later. If you can’t fit them all in, have your oven on low (300) and once the first ones are done keep them warm in there until the rest are ready.
  11. Fry them for about 5 minutes each side or until a nice golden crust forms.


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