We are one of the leading Bio-Mat distributors in Central Florida. Please call us if you have questions or would like to experience the benefits of the Bio-Mat.

Benefits of the BioMat:

  • Relieves minor muscle pain in areas where applied
  • Increases blood circulation in areas where applied

  • Reduces stress and fatigue

  • Soothes and relaxes

  • Eases minor joint pain, and stiffness

  • Supports the immune system

  • Improved sleep (if associated with pain relief)

  • Reduced inflammation (where applied)

  • Increased tissue oxygen (due to increased circulation where applied) 

  • Minor muscular back pain

  • Temporary relief of sprains and strains

  • Temporary relief of minor muscle and joint pain and stiffness

  • Temporary relief of joint pain associated with arthritis

  • Temporary relief of muscle spasms

  • Temporary increase of local circulation where applied

  • Relaxation of muscles

  • Promotes relaxation by application of heat

  • Promotes restful sleep for those with occasional sleeplessness

Biomat® Information

The Biomat® is a registered FDA Medical Device

The Biomat® is a “pad” which lies on top of a massage table or your home mattress. It converts electricity through a computerized control panel, produced with Texas Instruments parts, into Far Infrared Rays (FIR), nature’s invisible light. FIR was discovered by NASA to be the safest, most beneficial light wave. It penetrates 6-8 inches into the innermost recesses of the body, reducing stress and fatigue. 
The Biomat® also produces negative ions, nature’s energizer. Negative ions are abundant in natural environments such as forests, mountains, waterfalls, and oceans. In a 2013 report, studies were discussed about the positive effects of negative ions on physiological functions and human health(1).  

Amethyst crystals cover the entire surface of the Biomat. Amethyst Quartz is nature's super conductor, naturally producing healthy far infrared light waves.

This technology is being used in spas and professional practitioner's offices all over the world. Physical therapists, chiropractors and acupuncturists are realizing the benefits for their clients. Start today by being proactive about your health and well being! A good night's sleep or a mere 25 minute nap on the Biomat®, can go a long way to ensuring that the years ahead of you will be healthier, enabling you to be more active and enjoy life’s journey to its fullest!

BioMat Technologies

BioMat Technologies

AuthorNaturalis LLC

As a family we've been using this for years. It tastes and makes you feel great. Just ask and we can sell it to you direct or set you up as a Nature's Sunshine member. 



  • Helps promote the natural blood-cleansing functions of the body.
  • Strengthens cells.
  • Promotes a strong immune response.
  • Supports the intestinal system.
  • Deodorizes the body, including the bowel.


How It Works:

Chlorophyll is the green pigment in plants that harnesses the sun's energy in photosynthesis. The chlorophyll molecule is chemically similar to human blood, except that its central atom is magnesium, whereas that of human blood is iron. It performs metabolic functions in plants such as respiration and growth.

Chlorophyll supports the natural blood-cleansing process. It is known to help cleanse the body and maintain the action of the circulatory, intestinal and female reproductive systems. Chlorophyll helps protect and support healthy cells and promotes the elimination of toxins from the body. In addition, chlorophyll helps neutralize normal body odors and acts as a natural, "internal" deodorant. It can also be useful in external applications and as a freshening gargle. Liquid Chlorophyll may help improve immune response.



Sodium copper chlorophyllin and spearmint aerial parts oil.


Recommended Use:

Take 1 teaspoon in water twice daily.


Product Variations:

Chlorophyll (60 softgel caps), Chlorophyll ES, Liquid (16 fl. oz.), Chlorophyll ES, Liquid (Two 16 fl. oz. bottles), Chlorophyll, Liquid (16 fl. oz.)

AuthorNaturalis LLC



Smoothie - cranberry/flax

  • 1 pear
  • 4 oz fresh or frozen unsweetened cranberries
  • 2/3 cup coconut water or milk
  • 1 tsp flax or chia seeds
  • 1 tsp manuka honey (optional)
  • a few ice cubes

place all in blender, blend well


day 3’s breakfast on PDF- chia and grapefruit porridge



Green smoothie:

  • 1 fennel bulb
  • 2 celery sticks
  • 2 apples
  • 1 large handful parsley
  • 1 tsp flax or chia seeds

blend well – this makes 2 servings easily



last nights left overs



Chickpea Salad with Avocado mayo and yellow squash tagliatelle

  • 1 tin of organic chickpeas
  • 1 tsp olive oil
  • juice of ½ lemon
  • pinch of salt
  • pinch of fresh ground pepper
  • handful of cashew nuts
  • 2 spring onions diced
  • 5 radishes chopped
  • 1 cup chopped tomatoes
  • handful of finely chopped parsley
  • 4 chives finely chopped
  • 1 yellow zucchini grated into thin strips with a julienne peeler or the like


For avocado mayo

  • ½ ripe avocado
  • 1tsp olive oil
  • Juice ½ lemon
  • 3 chives roughly chopped
  • pinch of salt and pepper

To make mayo – place avocado, oil, lemon juice, chives, salt and pepper in food processor or blender and whiz well.


  1. Place chick peas in a bowl. 
  2. Add oil, lemon juice, salt, pepper, cashew nuts, spring onions, radishes, tomatoes, parsley, and chives
  3. Mix well
  4. Place ½ mayo in bowl with zucchini mix well
  5. Add the chick pea salad and more mayo mix well


AuthorNaturalis LLC

Super green smoothie

  • 1 large handful kale leaves
  • 1 large handful spinach leaves
  • 1 pear
  • 1 lemon peeled
  • 2/3 cup coconut water
  • ice cubes

blend all ingredient together



Avocado toast using Ezekiel bread – I always have a thin scraping of either cashew butter or tahini to add extra protein



Green Soup – see PDF

papaya smoothie

  • ¼ pineapple peeled
  • 2 celery sticks
  • 2 mint leaves
  • 1/8 – ¼ papaya – peeled (papaya seeds are extremely healthy try to leave them in)
  • ½ cup coconut water
  • a few cubes of ice

Blend until smooth




  • 320g fresh watermelon
  • 45g rocket or pea shoots
  • 1 carrot
  • 200g cucumber
  • 50g radish
  • 6g coriander
  • 6g dill
  • 6g mint
  • 50 cashews
  • 1 tbsp sesame seeds
  • 2 limes
  • 2g fresh chili
  • 4g sprouts
  • pinch of black onion seeds
  • 2 tsp mirin (whole foods carries)
  • 2 tsp brown rice vinegar


  • 3 tbsp olive oil
  • 2 tbsp tamari sauce

With a mandolin or potato peeler finely slice the cucumber and carrots into ribbons. Put into a bowl and marinate in mirin, brown rice vinegar, black onion seed and dill for at least 20 minutes.

Cut the watermelon into 3mm thin slices – don’t worry too much about all the seeds but try to remove the obvious ones.

Then slice the radishes, making them have a pink edge the whole way around.

In a dry frying pan toast the cashews on a low heat until they are just golden. You can crush half of them and keep half whole to add some different texture to the dish. In the mean time mix up the dressing in a jar.

Combine all the salad ingredients – then drizzle with dressing and then sprinkle with the sesame seeds, toasted cashews and coriander.

Serve with either warm or cold quinoa.

AuthorNaturalis LLC


  • 1 cup of romaine lettuce
  • 1 cup of spinach
  • 2 stalks of celery
  • 1 soft pear
  • 1 -2 cup of coconut water



Millet or quinoa Porridge

  • 2 ½ ounces millet or quinoa flakes
  • ½ pint water or almond milk or a mixture
  • 1 large apple sliced or grated
  • 2 tablespoons seeds or nuts (pumpkin, chia, cashews, or walnuts)

Place millet or quinoa flakes and water/almond milk in a small saucespan, mix together and bring to the boil. Reduce to simmer and cook the mixture gently for 5-10 minutes, until all liquid is absorbed. Put into a bowl and top with apple and seed/nuts – this ought to be enough for 2 breakfasts.



Could be leftovers from today or

Gazpacho Soup with a slice of Ezekiel toast and cashew nut butter

  • 1 tin organic tomatoes
  • 1 red onion roughly chopped
  • 1 bell pepper any colour
  • ½ cucumber roughly chopped
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp olive oil
  • 1 tbsp organic tomatoe puree
  • ½ pint veggie soup stock (can use organic veggie cubes from whole foods which you simply dissolve in ½ pint of water)
  • ¼ cup finely chopped parsley
  • freshly ground black pepper
  • Himalayan sea salt to taste

Put all ingredient into blender - blend well



Asian Mixed Bean Salad


  • 200g uncooked beetroot
  • 40g spinach or other dark leafy green
  • 1 carrot
  • 120g green beans
  • 100g sugar snap peas
  • 4g fresh dill
  • 1 sprig fresh mint
  • 160g black eyed beans (cooked and drained)
  • 1 tblspoon sesame seeds
  • coconut oil
  • Sliced chili for garnish.
  • Dressing:
  • 1 tbsp tahini
  • 2 tbsp sweet miso
  • 3 tbsp water

Pre-heat oven to 350 F.

Peal and dice the beetroot into 2 cm cubes. Toss in 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft.

In the meantime boil a pan of water, once at a rolling boil drop the sugar snap peas and green beans for 1-2 minutes to blanch until soft but still with a crunch. Drain the water and put under cold running water for 1 minute to refresh them. Grate the carrot and roughly chop the herbs. Slice the beans and peas on a diagonal. Mix all together with fresh herbs, keeping enough aside to sprinkle over the top for garnish.

Take the beetroot out of the oven and put to one side to cool slightly.

To make the dressing mix all the dressing ingredients in either a blender or a hand whisk. The tahini will curdle slightly but just keep stirring and it will incorporate. To serve put a bed of salad with the rest of the ingredients in the bowl over the top and drizzle with dressing, sprinkle with remaining herbs and sliced chili.



AuthorNaturalis LLC