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Dr Rebecca Zeff, ND

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United States
Vancouver, WA
Dr Rebecca Zeff, ND

I am a Naturopathic physician working at the Salmon Creek Clinic in Vancouver, Washington USA. Currently, I teach classes in Longview, WA at the YMCA.

I've been teaching Zumba Fitness classes since August, 2012 and have never had a job that I love this much! I am a Certified Instructor and a member of the Zumba Instructor Network. In addition to Zumba, I am licensed to teach Tai Chi: Moving For Better Balance, and YogaFit classes. I am also available to teach at parties, fundraisers, corporate events and more. Zumba can be a small part of a fundraising event, or a fundraiser in itself through one of our "Zumbathon" charity events.

07/09/2026

I’m now about half way through “waking up” the kefir grains I got from and today I’m switching it to low temp pasteurized milk. The grains took 48 hours to thicken the ultra-pasteurized milk in the first round & 24 hours to thicken it in each of the next 2 rounds.

The first batch of kefir smelled very bready/yeasty, but that smell mellowed a lot in batch 2 & was gone in batch 3. I used some of batch 3 in smoothies this morning & drank the rest.

I think we’re having kefir success, friends. It’s happening! 🙌🏻

07/05/2026

Ever since my son began getting his first teeth 5 and a half years ago I started learning more & more about Weston A Price’s research in an attempt to build strong teeth for my family & give us the foundations of health. A huge area of Weston Price diets that I have lagged behind in is fermented foods and it’s time to tackle that step!
🥬
My first attempt at sauerkraut a couple years ago was very bad. Before that (6 years ago) I tried fermenting plums 🍑 also exceptionally bad, and explosive. My first attempts at yogurt about 15 years ago were utter failures. I tried yogurt again last month. At first I was excited, it thickened! Huge progress! But then I realized my yogurt had a texture more like a sad cottage cheese than a smooth, creamy yogurt, and my kids were not into it.
🐮
I have heard that milk kefir is not only easy, fermenting at room temperature, but also exceptionally rich among the fermented foods in its biodiversity. Excited to try it, I bought starter grains, then realized I only have raw milk at home & you’re supposed to start it with pasteurized milk so there aren’t competing microbes. I buy pasteurized milk, EXCEPT… after I mixed my starter grains into it this morning I re-read the instructions. You’re NOT supposed to use ultra-pasteurized because it’s too devoid of nutrients to grow you a hearty variety of microbes in robust health.
😣
I’m sorry little starter buddies!
❓
So, community who is wiser & more experienced than I in the realm of home ferments - have I already doomed myself to sad low-potency kefir, should I start over with new grains and appropriately pasteurized milk? Or will the diversity not be hindered by a couple of days start in an ultra-pasteurized nutrient desert & I should just switch them as soon as I can?

07/02/2026

So I’m going to put a better, more official type video on the clinic’s social media pages. This is just a shout out to the universe & more specifically, the new Naturopathic graduates because our current resident, Dr. Sierra Carey, is finishing up her time with us over the next several months and it’s going to take. Minute to find her replacement.

If you’re interested let me know & I’ll get more relevant information into your hands!

06/21/2026

I dunno who needs to hear it, but it’s St. John’s Wort time! Hypericum. Amazing medicine. Time to harvest it right now! (It’s me, I need to hear it.)

04/28/2026

It took 6 years, but we finally got both Dr. Zeffs to a conference together! I grew up attending conferences with my dad and all through school I looked forward to the landmark moment when we’d attend one as colleagues together. Covid and babies delayed things, but this past weekend the magic finally happened.

So grateful to the for putting on their amazing conference every year and for the community of doctors who have found our home with them. I look forward to seeing you again next year if not sooner!

02/28/2026

The only time asthma can be called fun is when you’re treating it & watching it get better & need for inhalers go down. 💨 Grateful for my wonderful patients & getting to do the work that I do.

11/18/2025

Have I mentioned that I’m developing classes? To teach people about nutrition and natural medicine and empower them so they can live as healthfully as they want to? Super excited about it. Also struggling to find motivation on cloudy late-autumn days when my baby is napping… hence candles and chocolate.

What tricks do you use to keep your brain limping along?

08/06/2025

In pregnancy there are times when a nutrient is EXTRA important. In 3rd trimester that’s iron.
-Mom needs it to prepare for labor & delivery
-Baby needs it so they come into the world with iron-rich blood to sustain them until they’re ready to eat solid foods
-Baby is growing larger QUICKLY and needs it now to support that growth
-Several studies show that plenty of iron in 3rd trimester relates to greater intelligence & intellectual development even into school age (5-6 years old) for that child

So if a pregnant woman wants blood sausage (that was my mom) feed her blood sausage! Or steak, liverwurst, clams, etc! Feed that woman because you’re feeding the future. ❤️

I think that’s all I have to say on iron for now. Please spread the word & if your loved ones are looking pale give them a gentle nudge to have their iron checked. The labs aren’t expensive, insurance almost always covers the basics, and iron supplements (despite the expensive liquid one I showed) are affordable too!

May your blood be rich!
Best in Health!

08/05/2025

At 4-6 months old most babies are ready to start tasting solid foods. Why? Their iron stores are getting low & it’s time to find more!
Iron is one of the only nutrients that doesn’t transfer well through breast milk.

One of my favorite first foods for babies is raw egg yolk! It has iron as well as a host of fat soluble vitamins when the eggs are from pastured chickens. Simply cook the egg sunny side up or over easy, puncture the yolk with a spoon, feed baby what they’ll accept & you can eat the rest! My one caution is that not all people digest eggs well. I recommend food intolerances be evaluated before it’s time for solids so you can introduce foods with confidence.

08/03/2025

Gardening looks different this year - it happens in short bursts, with a baby on my hip, and chubby little hands always reaching.

My boy runs by like a whirlwind, playing in mock battles only he can see, berry juice staining lips & fingers.

I pull a few weeds, water a few beds, plant a few seeds before being called away to fix someone a snack (I should eat too!)

Then my husband comes & brings his tools & changes the landscape for me.

And the sun rises, and the sun sets, and the days start to feel a little like fall while my son’s pumpkin vine takes more territory and its yellow globes grow larger and larger….

🧡

Address

3606 Main Street Suite 201
Vancouver, WA
98663

Opening Hours

Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+13608238121

Website

http://www.salmoncreekclinic.com/

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