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Butternut Squash Pasta

 from Sam Turnbull…It doesn’t taste like chickenButternut squash pasta

serves 4

    • 500 g pasta of choice (tagliatelle, fettuccine, linguini, etc.)
    • 2 tablespoons (vegan) butter              
    • 1 yellow onion, chopped
    • 1 medium butternut squash (950g) (7 cups) peeled, deseeded, and chopped into 2-inch cubes
    • 1 1/4 – 1 1/2 cups vegetable broth     
    • 4 cloves garlic, minced
    • 3/4 teaspoon salt                              
    • 1/4 teaspoon black pepper

For the fried sage garnish:

    • 2Tbs (vegan) butter   
    • 1 bunch fresh sage leaves (about 20 leaves)

 

Directions

 

Bring a large pot of water to a boil and cook the pasta according to package directions.

In a large saucepan, melt the vegan butter over medium-high heat.

Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.

Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 – 15 minutes until the butternut squash is very tender when pierced with a fork.

Use an immersion blender or standing blender to blend the butternut squash mixture until it’s completely smooth and creamy. If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt. If your sauce is too thick, you can add another ¼ cup of vegetable broth. Return the sauce to the pan, and add the cooked pasta to the sauce and toss well to coat.

To fry the sage: melt the (vegan) butter in a frying pan then add the sage leaves. Fry for 1 – 2 minutes until the edges just start to brown. Remove from heat and set on a paper towel to drain.  Place 2-3 leaves on top of each portion.

Latest News From Charmaine: February 2021

Well, we are well into the heart of winter! Trust you are making time to enjoy it, even if it is only from behind a window.photo3-300x198
But seriously, getting out into the “chilly” weather is good for your immune system and also helps to fend off the very real weight gain that happens when you combine major sports events, the ritual eating that goes along with such events, chilly weather, and being somewhat sedentary.

I am back to playing with heavyweights after a long covid layoff and I must say the body does thrive with being challenged.

Please watch out for the ice that is to be found at this time of year because, as one practice member said, his wife was stargazing in broad daylight! I really love Yak Trax or similar gadgets that give you a little more traction right now…but it definitely does not mean you are fireproof (or fall-proof!!)

SEE YOU IN THE OFFICE/STUDIO/UNDER BARBELLS

Drs. Ray & Charmaine

Click HERE to contact us or call 517.627.4547

BOSH’S HUMMUS CURRY

Ingredients

  • 1 tbsp coconut oil 1 large onionHUMMUS CURRY
  • 1 small red chill 2 cloves garlic
  • 2 inches fresh ginger 1 tbsp garam masala
  • 1/2 tsp cumin 1/2 tsp ground coriander
  • 1/2 tsp turmeric 1/4 tsp cayenne pepper
  • 2 tsp tomato puree 1 x 15ozs can chopped tomatoes
  • ¾ c water 1 x 15ozs can chickpeas
  • 1 tbsp mango chutney ¾ c hummus
  •  2x Good handfuls baby spinach Salt and pepper to taste
  • 1tsp chopped coriander

Directions

  1. Prepare the ingredients.
  2. Peel and dice the onion.
  3. Trim, halve, deseed and dice the chili
  4. Peel and grate the garlic and ginger.
  5. Drain the chickpeas.
  6. Start to cook. Warm the coconut oil in a pan over medium heat.
  7. Add the onions to the pan with a pinch of salt and stir for 4-5
    minutes.
  8. Add the chili, garlic, and ginger and stir for 2 minutes.
  9. Add the spices to the pan and stir for a further 2 minutes.
  10. Add the tomato purée and stir for 1 minute.
  11. Add the chopped tomatoes to the pan, half-fill the can from the tomatoes
    with the water and add that to the pan too, stir to combine and
    simmer for 2-3 minutes.
  12. Add the chickpeas to the pan and stir for 2 minutes.
  13. Add the mango chutney and hummus and stir for 2-3 minutes to combine.
  14. Add the spinach and fold it into the pan until slightly wilted.

Taste the curry and season to perfection with salt and pepper. Serve it up! Prepare the rice according to instructions. Spoon the
rice into the bowls, then spoon curry over the rice. Sprinkle over the coriander and serve immediately.

The Latest from Charmaine: Early Winter 2020

Greetings all,photo3-300x198
Well, Emily Lanjopoulos Smedsrud made her appearance weighing in at 11.139 lbs on 10/18/20. She is a beautiful cherub and Alfred is already trying to teach her how to play PawPatrol on the I-phone! I had fun with them in early November. Now we wait to see when we can go back!

The end of the year is here and that means Thanksgiving and Christmas celebrations in a different fashion from years past. We are very thankful for our family and friends and practice members. Each and every one of you has added rays of sunshine into our world and as we reflect on the 31 years we have been in Grand Ledge, we are grateful that the pin on the map ended up here and that Grand Ledge has been so welcoming and supportive.

This newsletter includes some recipes that we have used in the past for our Holiday weekend eating and reflects our philosophy of eating plants and whole foods and also eating really well!! If you try any of the recipes let us know.

Vegan Mushroom Gravy

Holiday Smashed Potatoes

London curried shepherds pie

Vegetable Pot Pie with Vegan Biscuits

As always we include an article about how people have benefitted from Chiropractic care and if you ever want to share your story, please feel free…..people need to know that Chiropractic care is not just about bad backs and headaches, it is about the function of the whole body. Nerves that are stressed can affect many different parts of the body and it is wise to make sure you are aligned to help you on the path out of whatever ails ya!

SEASONS GREETINGS TO ALL

Latest News From Charmaine: October 2020

Greetings all,
Well…as usual at about this time of the year, practice members are saying they can’t believe it’s October already! And in this year of Covid, photo3-300x198it’s completely understandable. As days and weeks and months have blurred into each other with no “mile-markers” to distinguish them from any other day/week/or month- there is a new day terminology emerging…..it’s Blursday.

Being out of routine, it becomes difficult to remember just what day of the week it is. We might want to think back to Spring when we were convinced that Summer would never come and to Summer when we were all a little crispy around the edge, looking forward to Fall.

Fall, this year, has been the most totally glorious and vibrant I have seen for years (maybe a little drought helps?)  This is my favorite season for lots of reasons, like food, color, crisp air to mention a few.

As we weather this weather and the season, be careful as you put your gardens to rest and go easy on the decadent foods that start becoming available. Remember to eat lots of fruits and veggies to keep your acid/alkali balance and help prevent you from falling prey to the krud.

I SAW A POST A WEEK OR TWO AGO THAT APPLIES:
T-MINUS 9 WEEKS TILL PEOPLE START SPENDING THOUSANDS OF DOLLARS ON HOLIDAY GIFTS BUT WILL COMPLAIN EATING HEALTHY IS TOO EXPENSIVE!!!!!

Call to make an appointment:  517.627.4547

 

Curried Lentil Soup

Makes 10 1-cup servingscurried lentil soup

Serve this soup with a green salad and whole-grain bread or chapatis. 

  • 1 cup dry lentils, rinsed                                
  • 1 onion, chopped
  • 2 celery stalks, sliced                                    
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin                         
  • 8 cups water or Vegetable Broth
  • 1/2 cup dry couscous                                     
  • 1 cup crushed tomatoes
  • 1 1/2 teaspoons curry powder                        
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt, or to taste 

Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender (about 50 minutes.)


Stir in couscous, tomatoes, curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.

From Dr C..this combines my love of soup, curry, and lentils into one wonderful dish!

 

Roasted Red Pepper Hummus

Makes about 2 cups (8 1/4-cup servings)roasted red pepper hummus

  • 1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
  • 1 tablespoon tahini (sesame seed butter)                    
  • 1/4 cup lemon juice
  • 3 green onions, chopped
  • 3 cloves chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup roasted red peppers, packed in water 

If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers in a food processor or blender and process until smooth. Add reserved bean liquid, or if using cooked beans, water, or vegetable broth, as needed for a smoother consistency.

The Latest from Charmaine: Early Fall 2020

Greetings all!photo3-300x198

Well, that was summer, wasn’t it? In the year of Covid did we actually have a summer?

Please know that, as the medical professions keep reminding you that the flu’ season is upon us, you really need to work on eating healthy to stay well.

That means less junk/processed food and way more fruits and veggies. That will keep your system more alkaline so that the cold and flu “bugs “don’t find a home in your body.

Norway has a great approach to the Fall and Winter weather…they actually actively seek opportunities to get out and breathe the fresh air!  Whoa, a novel concept!  This from a country that lets their little ones nap snug and warm, in a sheltered place, in the fresh air.  Norwegians are one of the happiest people on the planet and it’s because they embrace their environment, not bemoan it!

As Fall settles in (one of my absolute favorite seasons), and as we prepare to settle the garden in for winter…please plan carefully, hindsight is great but doesn’t take care of the aches and pains of foolish actions.

We await the arrival of Miss Lanjopoulos-Smedsrud in early October. I hope to be able to go and help out after she arrives, but if not, we plan on being over there for the christening over Christmas.

MEANWHILE, STAY SAFE, EAT LOTS OF FRUITS AND VEGGIES, DRINK PLENTY OF WATER, KEEP MOVING, AND GET CHECKED REGULARLY!

Drs. Ray & Charmaine

Click HERE to contact us or call 517.627.4547

Veggie bounty summer pasta

Click the link for the original recipe: Veggie bounty summer pasta      artichokes-1246858_1920

serves 2

Ingredients

  • 200 g / 7 oz rigatoni or penne pasta
  • 20 ml / 4 tsp extra virgin olive oil
  • 7 ozs zucchini (1 medium), cut into chunks
  • 2 garlic cloves, roughly chopped
  • salt and black pepper, to taste
  • 2 large ripe tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • a good pinch of sugar (optional)
  • 2 tsp balsamic vinegar
  • a good pinch of chili flakes
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • chopped fresh parsley, to garnish (optional)

Directions

  1. Cook the pasta just short of al dente (the pasta I used takes 12 min to cook al dente, I cooked it for 11 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
  2. Heat up 2 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Once hot, add zucchini and fry it on a gentle heat until caramelised, stirring from time to time.
  3. Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently. Do not let it brown as it will make it taste bitter.
  4. Season with salt and pepper and transfer out of the pan. Set aside.
  5. Add chopped tomatoes and a good splash of water (or vegan wine if you’d like) into the same pan.
  6. Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
  7. Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chili flakes if using. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  8. Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed – remember that olives will add saltiness. At this point you may want to add a touch more olive oil for a more luxurious finish.
  9. Finally return fried zucchini and add chopped artichoke hearts and olives to the pan.
  10. Divide between two bowls and sprinkle with fresh parsley

The Latest From Charmaine: Late Summer 2020

Greetings all!photo3-300x198

Well, in the year of Covid, where nothing is “normal” anymore— It might be that time when our kids head back to school or maybe when they head to the kitchen table and go to virtual school.

There are so many negatives that are coming out of this current time that are affecting our emotional and mental health– that I am asking you all to make a special effort (and I know you are overloaded in SO many ways), but please, make an effort to touch base with friends and families and REALLY take time to talk and make sure they feel connected.   Depression and suicidal tendencies are mounting along with an increase in violence in the home as people take out their frustrations on those closest to them.

It is really important for the health of the family and the community that we each have a checklist of people to reach out to let them know they are not alone. Another Covid consequence that is bugging me is the way companies are  forcing the use of single use plastics on us all. I was doing so well with reducing the use of plastic in our house and then the rules changed.  From now on, I will take my own bags into Meijer and pack my own groceries – (don’t give me the evil eye if you are behind me in line. Single use plastic bags are one of the biggest issues in landfills.)  I will also take my mesh bags that I bought before Covid hit and place my greens in those instead of another type of single use plastic bag.

Check out  The Tiny Life website for some ideas to help reduce and reuse and recycle.

Have a GREAT LABOR day weekend and make sure your spines are checked to keep yourselves as healthy as possible and eat lots of VEGETABLE , GREENS and FRUIT!