Brussel Sprouts!!!

Sorry Pastor Scott, these are awesome!

Ingredients

• 1 1/2 pounds Brussels sprouts
• olive oil 
• salt
• ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Single layer on cookie sheet mist them with the olive oil, salt, and pepper and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.

Variations

Quarter the sprouts, add balsamic vinegar and nuts (pine, almond, walnut) add a dash of lemon juice.

“An Ounce of Chiropractic…”

There's a saying that goes an ounce of prevention is worth more than a pound of cure.  From a financial stand point, nothing could be more true when it comes to using Chiropractic care.

A 2005 study published in JMPT found "for low back and neck pain, the inclusion of Chiropractic benefits resulted in a reduction in the rates of surgery, advanced imaging, inpatient care, and x-rays."  That means less unnecessary testing, less hospitalization and fewer operations when Chiropractic care is made available.  The scales clearly tip in our favor.

When you keep your Nerve System clear and give your body a chance to heal itself, you end up saving tons of time, money and aggravation.  Chiropractors know it.  Our patients know it.  We're just waiting for the rest of the world to catch on.

Asparagus Fries

It can't get any easier than this.

Asparagus Fries:

• Asparagus, however much you like
• 1 Tbs. olive oil per lb. of asparagus
• Sea Salt and Pepper (you can add other spices if you like)

Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first, then Sea Salt & Pepper. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks). 

Do you know of an asparagus farm? I do, it is self serve, you cut it, you weigh it and then drop your money in a box. Or you can go to my favorite organic farmers Robinette Farms. Be part of their CSA or stop by the farmer's market.

“Could You Save a LIFE?”

What does it take to save a Life?  Do you need to pull a helpless swimmer from the ocean or perform CPR on a drowning victim to qualify?  Or can something as simple as sharing your Chiropractic story with others count too?

If your story helps someone find a solution for their debilitating migraines…you just saved a Life.   If your story empowers a family member to reduce their prescriptions, and lower their risk of becoming another 'drug error' statistic… you just saved a Life.  If your story encourages a friend to stop blindly placing their health in the hands of doctors, and start placing the Doctor inside them in charge of their health… then you just saved a Life.

Do you have the power and capability to save a Life?  If you know the Chiropractic story, you bet you do!  The question is will you?  You can't be a Chiropractic Life saver if you don't spread the word.  So please, don't keep your story a secret.  Tell others how your Life has improved because of Chiropractic care.  You could save someone's Life when you do.

Lentil soup

Lentil Soup

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 bay leaf
• 1 tsp. dried basil
• 1 (14.5-ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• ½ cup spinach, rinsed and thinly sliced
• 2 Tbs. vinegar
• Celtic Sea Salt^® and ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with Celtic Sea Salt^® and pepper, and more vinegar if desired.

Centenarians, people who are living to 100 or more, are one of the world’s fastest growing age groups. Living to 80, 90 and above has become the norm.

How many times have you had a minor fender-bender, or a slip on the ice and never gave it a second thought?  Maybe your ego was bruised, but you didn't notice any outward signs of injury.  What happened to you on the inside could be a different story.

After a trauma, things may appear fine on the outside, but it doesn't mean they're OK on the inside.  That's why we open egg cartons and check the contents for hidden damage before we buy them.  The same goes for your spine after any jolt.  What may seem like a minor bump from the outside, could actually create SUBLUXATIONS on the inside.  (Misaligned vertebrae that interfere with nerve function, and silently diminish health)

The solution?  Get your spine checked for SUBLUXATIONS after any  trauma, no matter how big or small.  If your kid takes a tumble down the stairs – get them checked.  If your spouse backs the car into a fence post – get them checked.  If you tripped over the dog on the way to the refrigerator last night – get yourself checked too.  Life's tough enough without having to live it SUBLUXATED.

Roasted Green Beans with Cranberries and Nuts

If you’ve never tried roasted green beans, you’re in for a treat. Unlike boiled beans – which are bland and squeaky when you bite into them – roasted green beans are tender, caramelized and full of flavor. Cranberries and walnuts dress them up and make them a perfect side dish for the holidays.


Begin with a 2-pound bag of pre-trimmed and washed green beans from the supermarket. Toss them with olive oil, salt, pepper and slivers of garlic.


Roast in a high heat oven for about 25 minutes until tender, browned in spots and just starting to shrivel.


Add lemon zest, lemon juice, cranberries and choice of nuts.

Ingredients

2 pounds fresh green beans, stem ends trimmed
4 cloves garlic, peeled and sliced into quarters
2 tablespoons extra virgin olive oil, best quality such as Colavita
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts (toasted if desired)

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil.

2. Toss green beans with garlic, olive oil, salt, pepper directly on the prepared baking sheet. Roast the beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until beans are tender, slightly browned and just starting to shrivel, about 10 minutes more. Add lemon zest, lemon juice, cranberries and walnuts and toss well. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.

To toast the walnuts, bake them on a sheet pan in a 350 degree oven until fragrant, about 10 minutes.