Dr. Julie Briley is a licensed Naturopathic Physician and works with patients to meet their health goals by addressing the underlying cause of disease or imbalance. She uses treatments that blend the best of modern science with traditional natural medicine. Dr. Briley's practice at Asula Wellness Center in Portland, OR focuses on identifying food sensitivities and optimizing digestive health, balancing adrenal, thyroid and sex hormones, and improving detoxification through group and individual cleanse programs.
In addition to her clinical practice, Dr. Briley is the co-founder of the Food As Medicine Institute (FAMI) at the National College of Natural Medicine (NCNM) in Portland, Oregon. FAMI's community-based nutrition and cooking programs for children, teens and adults of various cultures and socioeconomic levels reflect Dr. Briley's longstanding interest in community health education. Her commitment to under-served communities was first sparked when she served in the Peace Corps in Paraguay.
She is a faculty member for NCNM's Master of Science in Nutrition program and a popular speaker at events for Portland's thriving food culture. Dr. Briley is co-author of "Food As Medicine Every Day" based on a practical approach to preparing and enjoying whole foods, which was published in 2016.
In addition to her clinical practice, Dr. Briley is the co-founder of the Food As Medicine Institute (FAMI) at the National College of Natural Medicine (NCNM) in Portland, Oregon. FAMI's community-based nutrition and cooking programs for children, teens and adults of various cultures and socioeconomic levels reflect Dr. Briley's longstanding interest in community health education. Her commitment to under-served communities was first sparked when she served in the Peace Corps in Paraguay.
She is a faculty member for NCNM's Master of Science in Nutrition program and a popular speaker at events for Portland's thriving food culture. Dr. Briley is co-author of "Food As Medicine Every Day" based on a practical approach to preparing and enjoying whole foods, which was published in 2016.