In this month’s newsletter:
- Video: How to Handle to Holiday Health Challenges
- Closed November 12th, 22nd & 23rd
- Welcome Lauren Wales, LMT to our Second Floor
- The Overmedicalization of Childbirth
- Chrisanthi Fekkos LMT Open House 11/10
- Bone Broth Bonus Recipe
- Recipe: “Candied” Maple Squash
Video: Avoid Holiday Weight Gain
The time between Halloween and New Year’s Day is statistically when Americans gain the most weight compared to any other time of year! Of course this is also a common period of more colds and flus and illnesses. Let’s discuss some tips to avoid these problems and enjoy great health as we finish 2018 strong!
Chiropractic Office Closed 11/12, 11/22 and 11/23
The chiropractic office will closed on on Monday, November 12th for Veteran’s Day as well as Thursday, November 22nd and Friday, November 23rd in celebration of Thanksgiving.
Welcome to Lauren Wales
Lauren has been one of our favorites for years and we are pleased the opportunity has come along for us to work closer together.
“Beginning with a DONA/CAPPA doula training in 2001, I’ve made it my life’s work to support families experiencing the transitions of the childbearing year, & have discovered a true passion for what I now refer to as “generational bodywork”, sharing the benefits of reduced stress, greater immune function, & the neurological & structural integration that can occur when therapeutic touch is experienced across generations. From Arvigo Techniques of Maya Abdominal Therapy ® & Nurturing the Mother ® for fertility, pregnancy & postpartum, to Baby’s First Massage® newborn massage & new parent education, to more traditional modalities such as myofascial release & trigger point work, I weave together a custom session that meet clients where they are, while also inviting greater awareness & connectedness with their bodies & emotions. My massage practice welcomes individuals & families seeking growth & change.”
To schedule with Lauren, please call 513-818-2493. Lauren likes to speak with clients new to her for planning initial sessions, and then has a convenient online scheduling site to share with already established clients.
The Overmedicalization of Childbirth
Many of you know that pregnant women make up a big part of our practice. About 40 expecting mamas are being currently cared for by Dr. Pete at Thrive!
Click here for a larger version of the graphic.
There is not necessarily a ‘right way’ or ‘wrong way’ to birth. I do believe it is important for families to learn about options during pregnancy and labor, and to take the steps they can to make sure they and their birth team are aligned in goals and philosophy. This maximizes chances for a great experience. It’s crucial to bring up ‘tough questions’ and concerns to make sure you feel comfortable with the approach of your team!
Chrisanthi Fekkos, LMT, Open House, Sat. 11/10
Chrisanthi Fekkos, LMT will be hosting an informative Open House on Saturday Nov 10th from 11AM – 2PM in her office on the second floor of the building.
Discover products and services that are beneficial to health and processed by nature. An informative panel of individuals will be available to discuss topics including:
- Myofascial Release and Cranial Sacral Therapy
- CBD Oil
- Essential Oils
- Transdermal Magnesium
- Ayurvedic Botanicals
Bone Broth: How to Do It!
Bone Broth has long been a staple in traditional households for both health and as the base to gourmet foods. The nutrients in broth are easily absorbed by the body and are very nourishing.
One problem some of you express to me is, “I know it’s healthy, but it seems like it’s so hard to make. How do I do it?”
The Weston A Price Foundation shares two ways to make bone broth at home. This first link shares recipes for chicken, beef and fish stock cooked on a stove top and a discussion on why bone broth is so healthy. This is the longer, more traditional approach to broth making.
Below are instructions on how to make bone both easier and faster, in a slower cooker, also found in this link.
Simple slow cooker stock (Nourishing Broth, page 155)
This stock is as simple as can be to make and reliably turns out well. The onion floats to the top and caramelizes with the long cooking, adding delicious flavor. You should use enough bones to completely fill the slow cooker. Makes about 2 quarts.
a bunch of chicken bones, about 6 cups
2 chicken feet or 1 piece split pig’s foot
1 onion, coarsely chopped
2 Tbsp. vinegar
cold filtered water
Place the chicken bones in a large stock pot. Add the feet and onion to the pot, then add the vinegar and enough cold filtered water to cover the bones. Let stand for 30 to 60 minutes. Cover and cook on low for 6-12 hours, checking occasionally to ensure that the bones remain covered with water and adding more water if needed.
Remove the bones with tongs and a slotted spoon. Strain the stock through a fine-mesh strainer into two-quart Pyrex measuring containers or a large heatproof bowl. If not using the broth right away, cool to room temperature, then refrigerate uncovered for several hours, until the fat rises to the top and congeals. If desired, skim off this fat (you can use it in your cooking), transfer the stock to containers, and cover and store in the refrigerator for up to 5 days or in the freezer for many months.
Recipe of the Month: “Candied” Maple Squash
This “Candied” Maple Squash recipe from Paleo Running Mama, is made with nuts, dates and coconut and is a great substitute for the marshmallow or sugar-filled sweet potato casserole on your Thanksgiving Day table. You’ll see this recipe calls for maple syrup, still a sugar of course, and it can be reduced or eliminated if you prefer!