Chiropractic Weekly Sticky: Feeling a Bit Out of Tune?

You can’t sleep, your energy levels are low and you’re finding it harder to make it through your day. The specialists insist there’s nothing wrong, but you innately feel like something’s out of tune. Maybe it’s time to call the Chiropractor.

D.D. Palmer, the Father of Chiropractic, recognized that repetitive physical, chemical and emotional stress can alter the normal ‘tone’ within a person’s Nerve System (a.k.a. Subluxation). This persistent irritation can lead to poor physical, mental and emotional performance. The solution? Restore normal tone to the Nerve System with specific, Chiropractic adjustments and better health will naturally follow!

Health is the ‘music’ that plays when all your cells, tissues and organs vibrate perfectly in unison – orchestrated by a finely tuned Nerve System. If you’re feeling sluggish, weak and tired, a trip to the Chiropractor may just be the thing YOU need to get back in key.

Thanks to our friends at: The Weekly Sticky

0 Comments

Can Listening to Music Help Depression?

Chiropractic Weekly Health News:

A recent study sought to evaluate the effectiveness of music listening in reducing depressive symptoms.  Researchers systematically searched 9 databases and reviewed 17 studies.
They found that listening to music over a period of time helps to reduce depressive symptoms in the adult population. All types of music potentially worked, depending on the preferences of the listener.

According to the study, as reprinted on the website Green Med Info:

“There is a need to conduct more studies, which replicate the designs used in the existing studies that met the inclusion criteria, on the level of efficacy of music listening on the reduction of depressive symptoms for a more accurate meta-analysis of the findings and reflect with greater accuracy the significant effects that music has on the level of depressive symptoms.”

Sources:

Complementary Therapies in Medicine December 2011; 19(6): 332-348

  Green Med Info

Technorati Tags:

0 Comments

Chiropractic Fires Up Your Life

Chiropractor Weekly Wisdom

A chain reaction occurs when a small event ignites a reaction nearby, setting off another reaction, then another, until it produces an ultimate result. Getting your health back with Chiropractic care happens in a similar way.

Chiropractors start the process with a small event called an Adjustment. Spinal adjustments restore a state of Ease in your nerve system which ignites Healing. Over Time your body’s internal Functions light up and you experience Benefits like stronger immunity, deeper sleep, greater physical performance and a confident sense of well being. The ultimate thing that lights up is your LIFE.

The goal of Chiropractic is to ignite Life within you so you can regain your health, fulfill your purpose and bring more joy to those around you. Staying ‘lit up’ with regular Chiropractic care is one of the best gifts you can give yourself and those you love the most.

Thank you to our firends at the Weekly Sticky!

Technorati Tags:

0 Comments

Recipes: Chicken and Apples in Honey Mustard

Chicken and Apples in Honey Mustard Sauce

 This month we offer another post by Elise from Simply Recipes

Posted by Elise on Oct 24, 2011

 

Chicken and Apples in Honey Mustard Sauce

Updated from the recipe archive. Originally posted in 2004.

We first posted this recipe years ago, it came from my dear friend Heidi H in Carlisle, Massachusetts. I think she got a version of it from the Boston Globe. With apple season upon us, it is timely again. This is a quick and easy chicken dish for a mid-week meal. Apple slices cook alongside chicken breasts and everything comes together with a simple honey mustard sauce.

  • Prep time: 5 minutes
  • Cook time: 25 minutes

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well.

Ingredients

  • 1/2 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • Salt
  • Freshly ground black pepper
  • 1 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1/2 cup flour, for dredging
  • 1 pound boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • 1/2 cup chicken broth
  • Fresh parsley for garnish

Method

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.

2 Salt the chicken well and dust in flour. Shake off the excess.

3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.

4 Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.

5 With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.

Yield: Serves 4.

0 Comments

Chiropractic Health Alert: New Study-Many Invasive Breast Tumors Spontaneously Regress

A recent, groundbreaking study has shown for the first time that many invasive breast tumors spontaneously regress when left undiagnosed and untreated.  Before the study, there had been little or no research regarding what happens when such tumors go untreated, as they are usually quickly and aggressively removed.

The study found that women who received the most breast screenings had a higher 6-year cumulative incidence of invasive breast cancer than those who received far less. The researchers concluded that the natural course of many of the screen-detected invasive breast cancers is to spontaneously regress.

According to Green Med Info:

“This study adds to a growing body of clinical evidence showing that breast cancer is best treated by removing the cause, e.g. carcinogens, chronic stress, chemical and radiation exposures, food intolerances, etc., and utilizing immune-enhancing and nutritional/herbal therapies with a relatively low risk of toxicity vis-à-vis conventional oncology treatments. Once this strategy is employed bodily self-healing can be activated and many so-called ‘cancers’ will remain benign or regress ‘spontaneously’ without medical intervention.”

Sources:

Green Med Info

0 Comments

Chiropractic Weekly Health Alert: Meet Big Soda — as Bad as Big Tobacco

Soda Can

Close to 20 states or cities in the U.S. are considering the possibility of a tax on sugar-sweetened beverages.  Organizations that have called for reductions in sugar-sweetened beverage consumption include the World Health Organization, American Academy of Pediatrics, American Heart Association, Institute of Medicine and the Centers for Disease Control and Prevention.

The beverage industry, however, has been flexing its economic and political might in ways reminiscent of the tobacco industry during the 1950s. The arguments they are making are the same as the ones that were made on behalf of cigarettes decades ago — that the taxes are “discriminatory” in singling out one category of food, that taxes will not work, and that government should not tell people what to do.

According to Time Magazine:

“Similar to tobacco companies, the soda industry has created a front group, Americans Against Food Taxes, to run anti-tax campaigns  … The tobacco industry paid scientists who did research disputing links between smoking and lung cancer, the addictive nature of nicotine, and the dangers of second-hand smoke. The soda industry funds scientists who reliably produce research showing no link between [sugar-sweetened beverage] consumption and health … The beverage industry has been successful thus far in fighting off significant taxes through heavy lobbing, questionable tactics, and the attempt to appear public-health minded, but they, too, are likely to be embarrassed as light shines upon them.”

Sources:

Time Magazine October 24, 2011

0 Comments

Recipe for Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce

Here is a post from Kalyn’s Kitchen
you can find all sorts of great ideas at this blog!

From Kalyn: “Recently I was having lunch with some blogging friends and we started talking about casseroles.  We all agreed that casseroles can be delicious and family-friendly, but they’re also very hard to photograph!  I think lasagna may be at the top of the hard-to-photograph list, but this Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce was so delicious I had to put some in the freezer right away so I didn’t eat it for breakfast, lunch, and dinner until it was gone.  You may think I’m turning into the Kale Whisperer, because this year I’ve used kale in a Kale and  Feta Breakfast Casserole, my new favorite pasta dish, and Kale and Romaine Caesar Salad.  Yes, I do love kale, but if you’re not a kale fan you can try this lasagna recipe with Swiss chard, collard greens, or spinach substituted for the kale.

I’m proud to say that so far I’m doing well on my goal of posting a meatless recipe every Sunday so it’s ready for people who want ideas for Meatless Monday.   You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index.  For Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.”

 

Prepare 1/2 chopped onion, 6 cloves of finely chopped garlic, and 8 oz. of chopped brown mushrooms.

Heat oil and saute the onions about 3 minutes; add the garlic, mushrooms, ground fennel, and dried basil and continue to cook until the mushrooms have released their liquid and the liquid is evaporated, about 5 minutes more.

 

While the mushrooms are cooking, cut up 4 cups of finely chopped kale.  Blanch the kale 3 minutes in boiling salted water; then let it drain well and cool.

 

When the mushroom water has evaporated, add 2 1/2 cups vegetarian marinara sauce and 1/3 cup water to the mushroom mixture, turn heat to low, and simmer 15 minutes.

 

While the kale cools, stir together 2 cups low-fat cottage cheese, 3 eggs, and 1/2 cup finely grated Parmesan.  When the kale is cool, stir it into this mixture.

 

If you’re a South Beach Diet fan you might be wondering how I make diet-friendly lasagna, but it’s partly the Dreamfields low carb Lasagna noodles that make this recipe South Beach friendly.  Lately I’m having a hard time finding them, but you can use whole wheat lasagna if you can’t find Dreamfields.   Spray a 9X12 inch dish with nonstick spray and then lay 3 uncooked lasagna noodles across the bottom.

 

After it’s cooked 15 minutes, add half the sauce, spreading it over the noodles so they’re all covered.

Then add half the cottage cheese, egg, Parmesan, and Kale mixture.  Use a rubber scraper to spread it around.

 

Then sprinkle over 1 cup low-fat mozzarella or other low-fat white cheese.  (I used a four cheese blend of low-fat cheeses.)

 

Repeat with another layer of noodles, mushroom-tomato sauce, cottage cheese and kale mixture, and cheese.

 

Since you’re starting with dry noodles it’s very important to cover the dish with foil for the first 50-60 minutes of cooking.

 

After 50-60 minutes, take off the foil and continue to cook for 25-30 minutes more.

Here’s how the lasagna looked when it came out of the oven.

I cut this into 8 servings, and here’s my lunch on the day I made the lasagna!  That’s a small salad plate, but it was a generous lunch for me.

Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce
(Makes 8 servings; recipe created by Kalyn)

Ingredients:
1 T olive oil
1/2 large onion, chopped small
6 large garlic cloves, finely chopped
8 oz. brown mushrooms, chopped small (I used Baby Bella crimini mushrooms, but you could use white mushrooms)
1 tsp. ground fennel
1 tsp. dried basil
2 1/2 cups vegetarian marinara sauce (I didn’t have any homemade sauce, so I used Classico Tomato Basil sauce which was the lowest-sugar sauce I could find)
1/3 cup water (rinse out the jar or pasta sauce container)
4 cups finely chopped fresh kale, blanched 3 minutes in boiling salted water (see note below about using other greens)
2 cups low-fat cottage cheese
3 eggs, beaten
1/2 cup finely grated Parmesan cheese
6 uncooked lasagna noodles (use Dreamfields or whole wheat lasagna for South Beach Diet)
2 cups low-fat Mozzarella or other low-fat white cheese (I used a low-fat four cheese blend)

Instructions:

Preheat oven to 375F/190C.  Heat the olive oil in a large heavy frying pan over medium heat; add onions and saute until they start to soften, about 3 minutes.  Add the chopped garlic, chopped mushrooms, ground fennel, and dried basil and saute about 5 minutes more, or until the mushrooms lose their water and the liquid has evaporated.  Add the vegetarian marinara sauce and water (rinsing out the sauce container with the water) and turn heat to low and simmer for 15 minutes.
While the sauce simmers, bring a pot of generously salted water to a boil to blanch the kale.  Chop the kale and wash if needed.  (If you have large kale leaves from the store you’ll need to cut away the center ribs, then stack up the kale leaves and thinly slice one direction and then turn cutting board and slice in the other direction.)  Add the chopped kale to the boiling salted water and cook 3 minutes, then pour into a colander placed in the sink.  Let the kale drain well and cool at least 5 minutes.
While kale is cooling, mix together the cottage cheese, beaten eggs, and finely grated Parmesan.  Add cooled kale and stir together.
Spray a  9 inch X 12 inch lasagna dish with nonstick spray.  Lay 3 uncooked lasagna noodles across the dish.  Cover with 1/2 the mushroom tomato sauce, spreading it across the noodles so they’re all covered with sauce.  Then add 1/2 the cottage cheese and kale mixture, spreading it out with a rubber scraper, and sprinkle over 1 cup of the grated low-fat Mozzarella.  Make a second layer of lasagna noodles, tomato-mushroom sauce, cottage cheese and kale mixture, and cheese.
Cover the dish tightly with foil and bake 50-60 minutes without removing the foil.  Take the dish out of the oven and remove foil.  (I used a toothpick to check and see if the noodles were fairly soft at this point.  If they aren’t I would cook a few more minutes with the foil on.)  Cook 25-30 minutes more with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top.  Let lasagna cool 5-10 minutes before cutting; then cut into pieces and serve hot.
This lasagna freezes well.  To reheat, thaw in microwave on low for 1-2 minutes, then heat on high for 2-3 minutes or until the lasagna is hot.  (You can also thaw it overnight in the refrigerator and heat in a covered casserole dish in the oven toaster oven.
To make with other greens:
If you don’t want to use kale you could substitute swiss chard, collard greens, or spinach in this recipe.   All of those are “softer” in texture than kale (especially spinach) so I would blanch the greens for a shorter time, maybe as little as 1 minute for spinach.

Technorati Tags:

0 Comments

Chiropractor Weekly: It Starts with a Solid Foundation

A house built on a strong foundation, lasts. The same goes for your health. If you want a healthy body for Life, you need to build it on a solid foundation of health care that can support it for a long time.

Chiropractic’s foundation is its Principle which acknowledges we all posses an intelligent, vitalistic force within us that maintains our existence and keeps our bodies working in perfect order. When this Power is allowed to express itself 100%, we have health. When the Power is interfered with, we have Dis-Ease. Eating properly is important, and so is exercise… but if the Power doesn’t flow, your house will crumble.

Health built on a foundation of drug therapy is risky and cannot stand for long. Health build on a foundation that supports the innate wisdom of the body, can weather any storm. What foundation is your health standing on?

Thanks to our friends at the Weekly Sticky!

Technorati Tags: ,

0 Comments

Weekly Recipe: Spanish Roasted Potatoes with Tomato Sauce

This week’s recipe was found on: Simplyrecipes.com
Posted by Elise on Sep 26, 2011

Spanish Roasted Potatoes with Tomato Sauce

Called papas bravas or patatas bravas in Spain, this dish is essentially potatoes cooked in a spicy sauce and served as an appetizer, or tapas. Variations abound in both the cooking method—the potatoes are fried, boiled or roasted—and the sauce, which usually has hot chiles, tomato and vinegar. The name of the recipe roughly translates into “fierce” or “angry” potatoes. But these potatoes are as spicy or “fierce” as you make them. We’ve made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika. The potatoes absorb a lot of heat, so they’re not as hot as you would think, given the amount of hot sauce. You can easily reduce the heat to taste. The smoked paprika called for in the recipe really helps these potatoes shine, but sometimes it can be hard to find. McCormick makes smoked paprika, so you may be able to find it at your local supermarket. If not, just substitute regular paprika (sweet).

Spanish Roasted Potatoes with Tomato Sauce Recipe

  • Prep time: 5 minutes
  • Cook time: 1 hour

This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.

Ingredients

  • 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 Tbsp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method

1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

Yield: Serves 4 as a side dish.

Technorati Tags: , ,

0 Comments

Chiropractic Health Alert: Stop Junk Food Marketing to Kids

Junk food is contributing to skyrocketing rates of diabetes, high blood pressure, and even strokes — and not just among adults. But food and beverage companies spend billions of dollars promoting unhealthy foods almost everywhere kids go. “We’re Not Buying It,” exposes deceptive marketing to children, debunks industry claims, and highlights the latest research.

Technorati Tags: , ,

0 Comments