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Grilled corn and farro salad

Serves 6grilled corn

Ingredients

1 cup uncooked farro ( Find it in the rice aisle at Meijer)

3 ears corn, shucked                               

1/4 cup plus 2 teaspoons olive oil, divided 

1 cup chopped tomatoes                         

1/3 cup chopped pistachios

1/2 cup halved kalamata olives               

1/4 cup chopped basil leaves 

3 tablespoons fresh lemon juice              

1 teaspoon Dijon mustard

1 garlic clove, minced                             

1/2 teaspoon smoked paprika 

Directions

Bring 5 cups of water and a large pinch of salt to a boil. Add the farro and reduce heat to medium-low and simmer until farro is al dente about 15 minutes. Drain and set aside

.While the farro is cooking, heat a grill pan over medium-high heat (or, preheat a grill to medium-high.) Rub the corn kernels with 2 teaspoons of the olive oil and season with salt and pepper. Cook, turning with tongs, until charred, about 10 minutes. Cut off the kernels and add to the farro bowl. 

Add the chopped tomatoes, olives, pistachios and basil to the corn and farro bowl. 

In a separate bowl, whisk together the Dijon mustard, finely minced garlic clove, paprika and lemon juice until garlic is dissolved.. Slowly whisk in the remaining olive oil along with a pinch of salt and pepper. 

Add the dressing to the farro bowl and toss well; season to taste, if needed and serve.

ENJOY YOUR GARDEN PRODUCE/FARMERS MARKET GOODIES…THIS IS THE BEST TIME OF THE YEAR FOR STUFF STRAIGHT OUT OF THE GARDEN/FARM

Greetings from Charmaine: July/August 2019

Greetings all,February 2019

I hope those of you who have taken a vacation enjoyed your time away.  It’s always good to let go of day-to-day worries and cares and take time to recharge our batteries.

I find it hard that this country has such apparent “disdain” for the vacation.  In South Africa, we all got 3 weeks’ vacation from day one of working and it is said you need all three….one week to unwind, one to relax and one to slowly get prepared for going back to work. Norway gets 6 weeks a year and is one of the happiest places in the world!

It is not something to brag about “I don’t need a vacation”……YES you do- unless you happen to work only half days and have a phenomenal sense of balance and spend at least an hour or two each day on self-care. That’s why so many executives and “high powered” administrators end up with all these nasty things like cancer and heart attacks…they have not taken time to recharge their batteries and have a life of balance….a lot of these “millennial” startup companies have the right idea about bringing your dog to work, having a gym on the premises, fresh food cafeterias and goof off rooms, etc.

Sages have said that we should spend a little time each day going on vacation. Every day we should do something that we especially love to do, something that’s deeply true to our purpose in life. Whether that’s making music, meditating, praying, exploring, learning, sharing heartfelt time with someone or another healthy diversion, it should be done every day. Why? So our lives will have balance.

Enjoy the summer and remember…. as the kids go back to school and get into sports….chiropractic care will keep them functioning at their best!!!

See you on the table, on the yoga mat, under the barbells or just walking around town!

BLACK BEAN AND CORN SALAD

 Servings: 8   

Author: Elizabeth Lindemann

black beansFor the Dressing:

For the Salad:

  • 45 oz. canned black beans (3 small cans) drained and rinsed
  • 16 oz. frozen corn (3 cups) thawed and patted dry
  • 2 jalapeño peppers de-seeded and diced
  • 1 bell pepper diced (I used 1/2 red and 1/2 orange for color)
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup red onion diced

Instructions

  1. Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl.
  2. Add remaining ingredients to bowl. Taste and adjust seasonings if necessary.
  3. Mix and refrigerate for at least 30 minutes.
  4. Serve cold.

GREEN GODDESS PASTA SALAD

serves 6-8GREEN GODDESS PASTA SALAD

  • 1 lb gemelli cooked according to package instructions, drained
  • 6.35 ounce  Pesto Basil Pesto
  • 1/2 cup vegan Mayonnaise
  • 1 teaspoon sea salt
  • 1 1/2 cups frozen peas cooked according to package instructions
  • 2 cups steamed asparagus chopped
  • 1 1/2 cups chickpeas drained
  • 3/4 cup pine nuts
  1. While pasta is cooking, stir together the pesto and mayo until smooth.
  2. Combine hot pasta, pesto, salt, peas, asparagus, chickpeas, and pine nuts in a large bowl and stir to toss.
  3. Sprinkle with chives and serve!

Latest News from Charmaine: July 2019

Greetings all!February 2019

We are back from our adventure packed trip to Norway and Mr. Alfred and his parents.  It was a great time, but flying these days is not as nice as it was once upon a time.

This newsletter is going to be a combo June and July issue and I hope you will find the articles interesting.

I am hoping to get to my first farmers markets before this actually hits your hands. What with travel and the way wetter and cooler weather, the farmers are struggling to get produce out and I have had no opportunity to get out to them (not a huge fan of schlepping around in driving rain).

I will be competing in the Michigan Senior Olympics in early August and hope to do a competition in September to qualify for State level competition in December.

This past June 14th Dr. Ray and I Celebrated 39 years since graduation from Chiropractic College and by totally randomness ended up in Grand Ledge on 6/14/89 and fell seriously in love with the community.  We have been extremely grateful for the opportunities to help guide local residents on the path to health and for the many opportunities to serve the local community as well.

SEE YOU IN THE OFFICE, ON THE TABLE, ON THE MAT OR UNDER THE BARBELLS

Taco Vegetarian Lettuce Wraps

Note from Dr. C   I made this with brown rice instead and it was awesome!  Sitting outside in our gazebo eating theses on a yummy spring evening was AMAZING!

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

Ingredients

  • 1/2 cup quinoa
  • 3 ears of corn, shucked (or 1 cup frozen)
  • 1 15 oz. can black beans
  • 1/2 Tbsp. coconut oil
  • 2 bell peppers, seeded and chopped
  • 1 cup chopped onion
  • 1 1/2 tsp. minced garlic
  • 1/2 lb. mushrooms, washed and sliced
  • 1/2 tsp. salt
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. ground cumin
  • 1/4 cup chopped cilantro, split in half
  • 3/4 cup salsa
  • 1 cup finely shredded cheddar cheese ( I have used feta too!)
  • 1 head of lettuce (I like butter leaf), washed and leaves separated
  • 1 avocado, diced

Instructions

  1. Bring a pot of water to a boil over high heat. 
  2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
  3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
  4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
  5. Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
  6. Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.
  7. Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.

 

Lemon Asparagus Risotto

Spring is to be celebrated, and lemon asparagus risotto is the meal to do it with.

Ingredients: 

  • 5 cups vegetable stock divided          aspargus
  • 1 lb thin asparagus stalks, ends removed
  • 5 tbsp unsalted butter                        
  • 2 large leeks, sliced (about 3 cups total)
  • 2 cloves garlic, minced                            
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine                           
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper      
  • Pinch of red pepper flakes
  • 1/3 cup finely chopped fresh parsley    
  • 2 tsp lemon zestlemons
  • tbsp fresh lemon juice                        
  • ½ cup soft cheese like ricotta
  • 1 cup (4 oz) grated Parmigiano Reggiano cheese, divided

Directions

  • Bring stock to a simmer in a medium-sized saucepan .Slice asparagus into pieces about 2 inches in length.
  • In a large saucepan, melt butter on medium heat. Add sliced leeks and saute for about 8-10 minutes until softened, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in rice and cook for about 2 minutes to toast the rice. Stir in white wine and cook until about half of the wine is absorbed, about 2-3 minutes.
  • Add 1 cup warmed stock and stir, making sure to scrape up any browned pieces, or fond, from the bottom of the pan.
  • Once most of the liquid has been absorbed, after about 3-5 minutes, add another cup of stock. Continue to stir constantly until the liquid is absorbed. Repeat this step once more. Add the asparagus to the pan when most of the liquid has been absorbed.
  • Add another cup of stock, and stir in the salt, pepper, and red pepper flakes. Give the risotto a few stirs, and check the rice for doneness. If the rice isn’t done, add the final cup of stock and continue to cook until liquid is absorbed and rice is cooked through.
  • Stir in parsley, lemon zest, lemon juice, and half of the grated cheese. Gently fold in ricotta.   Spoon into bowls and sprinkle with the remaining Parmigiano Reggiano and a grind of fresh black pepper.
  • Serve immediately.

Latest News from Charmaine: May 2019

Greetings ALL!May 2019

Amidst all the riotous color and daily changing scenery, we find ourselves getting ready for all the end of school year stuff – proms, graduations, graduation parties, etc. You may be feeling some of the mild panic that goes into getting the house/garden ready for the event. 

Be kind to yourself and rope friends into help – this is seldom a one man /woman operation and you would like to be present to enjoy the occasion – not off in some corner nursing your wounds from overdoing!

This is also the time to start looking out for the farmers markets to start opening (yay!!!) so if you see a good one share it with us please.  My faves are East Lansing and Portland.

Two bookkeeping notes to be aware of:

We are closed Memorial day AND we will be in Norway June 6th thru the 15th.

Fees for office visits go up June 1st.  We have not had a fee change in almost 10 years. This will not affect medicare patients as that is a government set fee.

SEE YOU IN THE OFFICE, ON THE TABLE/MAT OR UNDER THE BARBELLS!!

Latest News from Charmaine: April 2019

GREETINGS ALL!February 2019

Well, Spring is trying her level best to come out and play….birdies are out singing, earthworms are doing their thing, skunks are skunking (a sure sign!) and our temperatures are trending EVER so slowly upward!

March Madness and all it’s heart stopping moments is done and we thank our Spartans for their very best efforts! So now we turn to baseball (Go Tigers!) and golf …..and what do these sports have in common?….very one-sided activity ….so lots of stretching, working your swing the other way to compensate, and make sure that you get checked regularly so that you can perform pain free and in a balanced fashion.

For the daredevils who lift adrenaline level a smidge……make sure you get adjusted to keep your spine in line and your body out of trouble!

For the armchair sports enthusiasts, you still need to make sure you get checked…especially if you bounce out of your chair yelling with excitement – strange tweaks can happen!

And when all else fails WALK, WALK, WALK…we have some lovely trails and I would like to wish my friend Joni well when she tackles the month long North Country Trail  in June…..A lot of walking over many days….dedication!

Cal to make an appointment: 517.627.4547

Meanwhile, see YOU in the office, on the table, on the yoga mat or under the barbells!

April 2019

The Latest from Charmaine: March 2019

Greetings all,February 2019

Spring is playing coy with her “springy” days and smells (let’s pretend we didn’t see the mud, shall we?) It is a time to enjoy the first bird sightings, listen to the birdsong, and watch the gentle greening of the world around us.

Garden dreams will slowly begin to take shape and it is always important that you don’t dive head first (literally and figuratively, LOL) into you projects.  Plan them out so the right tools are handy and remember- that while the temptation is there to kill the project …..ROME was not built in a day and weekend warriors pay a heavy price for wayyyyy too much enthusiasm!!

This newsletter talks about the evils of diet pop/soda pop drinks…..something to think about. It’s always interesting to hear someone order fries and a diet pop as that is probably a pretty lethal combination there and no calories are saved in the effort in reality.

Also,  read an interesting article about how chiropractic promotes wellness.

As a newish grandmother I love the piece about the way grandparents are perceived by their grand kids and this Grammy loves her Face Time with her little man (he sometimes demands that Mom call us so he can talk, which I think is a hoot!)

Meanwhile, enjoy the arrival of spring in all her wonderment.

Make sure you get checked and adjusted so that you can enjoy spring and see you in the office, on the yoga mat or under the barbells!

~Charmaine

March 2019