Nourish
What you eat, and when, shapes how you age. GREYSTONE's program is whole-food, plant-forward, and anti-inflammatory — with structured fasting and time-restricted eating that support metabolic health. Every plate joins nutritional science and culinary craft.
Steadier energy · Sharper focus · Deeper sleep
Lower inflammation · Steadier blood sugar · Healthier lipids
Sassafras is GREYSTONE's kitchen and dining room — breakfast buffet, lunch from the menu, and communal dinner. Forest views, communal tables, and in-villa delivery.
Day visitors pay separately.
Songbird is GREYSTONE's all-day café and social hub — open early for trails, Pilates, or treatment. Fresh juices, functional smoothies, espresso, and light fare. Counter and terrace seating for lingering between sessions.
A working greenhouse and conservatory sit beside the kitchen, where a dedicated grower cultivates greens, herbs, and seasonal produce alongside the Executive Chef. What's picked in the morning is on the table by evening — and guests are welcomed into every step.
Greens and herbs carried feet, not miles, to the plate.
Walk the beds where the day's harvest is grown.
Pick greens and herbs by hand, straight to the cooking counter.
Hands-on sessions at the conservatory's induction counter.
Greens and herbs carried feet, not miles, to the plate.
Walk the beds where the day's harvest is grown.
Pick greens and herbs by hand, straight to the cooking counter.
Hands-on sessions at the conservatory's induction counter.
Every plate at GREYSTONE follows the same sourcing standards, prioritizing Indiana farms and producers and choosing the cleanest ingredient available in every category.
100% grass-fed beef
Heritage pork
Free-range poultry
Wild-caught seafood
Pasture-raised throughout
Local farms
Seasonal harvests
Primarily organic
Indiana grown
Chosen at peak ripeness
Extra virgin olive oil
Avocado oil
Grass-fed butter
Duck fat
Whole-food fats only
Raw honey
Pure maple syrup
Coconut sugar
Naturally sweetened
Whole ingredients
Diet is the most-studied lever in longevity — and the one you practice three times a day.
A 14:10 window gives the digestive system fourteen hours of rest and a ten-hour window for eating.
Nothing is imposed — every window is set with your clinician.
The table is a teaching tool — you leave able to reproduce it.
A window and a food plan matched to your labs and your goals.
The kitchen's approach to take home — plant-forward, seed-oil-free, seasonal.
Re-check glucose, lipids, and inflammation to see what changed.
Tell us how you eat and what you avoid. Choose your dates and our culinary and clinical teams will do the rest.
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Waterfall views · Communal setting · In-Villa delivery
Lake views · Handcrafted · Healthy on the go