Tag Archives: healthy eating

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.

Questions and Answers about Chiropractic: Round 2

photo2Question #1: How old is chiropractic?

Answer: Chiropractic was discovered (or really rediscovered) in 1895 in Davenport, Iowa by Dr. D.D. Palmer. Dr. Palmer learned that the owner of the janitorial service in his office building had been deaf for many years after an accident. Dr. Palmer analyzed the man’s spine and located a displaced vertebra. He laid him down on a bench and gave him the world’;s first chiropractic adjustment.

The man’s hearing returned. Dr. Palmer thought he had discovered the cure for deafness but shortly thereafter Dr. Palmer had a patient suffering from heart trouble. He found a spinal distortion (subluxation) in the man’s spine, corrected it, and the heart trouble was relieved.

How could two conditions so different as deafness and heart trouble be helped by spinal adjustments? So began the birth of chiropractic. Dr. Palmer’s successes attracted people from far and wide and in time he opened the world’s first chiropractic school – The Palmer College of Chiropractic – which is in existence today.

Question # 2: What’s the #1 nutrition mistake?

Answer: Not eating nutrient dense foods. Some foods give you an abundance of life-sustaining nutrients – these are known as “nutrient dense” foods. Other so-called “foods” have no nutritional value or even negative nutritional value – they drain you of nutrients. These are processed “junk foods”manufactured with sugar, high fructose corn syrup, hydrogenated or partially hydrogenated vegetable oil and white flour.

chiropractic questionsSoda (pop), margarine, canola oil are toxic and artificial sweeteners such as NutraSweetT (aspartame), Splenda and Equal are linked to brain tumors, memory loss and vision damage.

GM or genetically-modified foods are to be avoided. Soy is especially unhealthy because it is often genetically modified, difficult to digest and affects the thyroid and hormones. Exceptions are fermented soy products such as soy sauce, natto, tempeh and miso.

Nutrient dense foods include healthy fats and oils (olive oil, coconut oil, butter, tallow, duck fat, lard), grass-fed beef and non-pasteurized raw milk and raw milk products. Bone and chicken broths are excellent sources of minerals and trace elements. Also make sure your food is certified organic. Organic foods have far less toxic pesticides, fungicides and herbicides than conventional foods.

Latest News from Charmaine: May 2016

This has been an interesting spring this year for sure…and just as we think we have a handle on where the weather is going to do/think spring is FINALLY here, Mother Nature says “Just Kidding!!”…..Just take one day at a time and shortly you will be talking about the summer heat!!

But the calendar moves on and the gardening chores await. Make a conscious effort to plan ahead…have the right tools too!… diving in head first can only cause grief (literally and figuratively).

Plant Some Vegetables

vegetablesThis year, even if you have only a patio for a garden, think of planting something “vegetabley”…your body will thank you…I know I am planning potatoes, tomatoes and a variety of lettuces…and supporting the Farmers Markets for the rest.

If you are looking for some new recipe inspiration, check out our recipe section on our website. Lots of good stuff there!
vegetables

I must admit I am also enjoying playing with the micro greens and also this year I am going to try growing some edamame beans (green soybeans).

So Much Yoga

Currently, I have started teaching a 6am yoga class 3 days a week along with the 5 regular classes I teach…..so it’s gonna be an interesting summer!

Support Farmers’ Markets

As I said earlier, I am supporting the local Farmer’s Markets and if you have not visited Peckham Farms on Grand River, or the Grand Ledge Farmers Market at Bridge Street Plaza..you are missing out on the good stuff. Locally grown crops have a MUCH smaller carbon footprint than the store bought products that are shipped crazy distances and thus have less nutritional value.

HAVE A FUN REST OF SPRING!! See you on the table, in the office, on the yoga mat, or under the barbells.

NEW SEASON ASPARAGUS AND PEAS RISOTTO

aspargusServes 4-6

  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup fresh/thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2TBS fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
  1. Bring stock to a simmer in a medium saucepan.
  2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 5 minute before risotto is done if using fresh or 1 min for frozen.
  4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

SPICY ROASTED BRUSSELS SPROUTS

I LOVE BRUSSELS SPROUTS ….DR. C

brussels sproutsToss together cleaned and sliced in half Brussels Sprouts (about 1 ½ lbs) with 2 Tbs  Extra Virgin Olive Oil, 1/4c white wine vinegar,1/4c honey and 4 Tbs Sriracha sauce (more if you like spicy).

Season with salt and pepper.

Preheat oven to 400F.

Spread on a tray…… cut sides down and pour any leftover sauce over the top.

Roast till golden about 20 -30 minutes

Thanks to Sonia M for this recipe.

Traditional Eating: Spring Butter

Spring is coming and soon it’ll be the time to get one of the healthiest foods on the planet: spring butter. In some cultures, it is considered sacred.

 spring butterWhat is spring butter?

Spring butter is different from regular butter because the cows in the spring cow eat new growing grass filled with healthy growth enzymes full of lots of minerals and vitamins. The butter looks different – golden yellow as opposed to pale yellow or the straw colored you see in the supermarket. It also tastes much better.

 Where can you get it?

Ideally you get it from a local farm where the cows spend their days in the fields eating the various plants that they are attracted to. The cows’ milk is rich in butterfat and the butter is a nutrient dense “superfood.”

Don’t live near a farm? It would be worth traveling to one; the butter can stay in your freezer all year.

 

Stacked Roasted Vegetable Enchiladas

Ingredients

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Directions

  1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
  3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

CHIROPRACTIC AND VALENTINE’S DAY –WHAT IS THE CONNECTION?

two hands holdingIn this month of love and romance the key word that connects Chiropractic and Valentines Day is CONNECTION.

People and relationships are what nourishes and keeps everyone alive. Connections, which may be keeping a plant growing, a goldfish, a child or a spouse. That’s why women live longer than men and married men with cancer live longer than single men with the same cancers. If you have connections, you keep going. (Bernie Siegel MD)

There are so many ways we can be disconnected from physical, mental and spiritual wholeness:

  • Unnatural childbirth
  • trauma
  • lack of bonding
  • poor nutrition
  • lack of love
  • comfort and security

Lack of stimulation will interfere with our optimal physical/emotional/spiritual development and growth. Our genes will partially sleep, our life will be clouded, our heart will be contracted, our vision will be limited. To the degree that our connection is interfered with –we are less alive. We have dis-ease, we are out of sync to our inner potential and cannot adapt as well to life’s stresses. 

When a chiropractor locates and corrects your subluxations that cause blockages, interference and imbalances… you are more connected and more alive.

Call us to make an appointment and get reconnected with yourself.

Latest News from Charmaine: February 2016

Greetings all,

Much as we want to deny it, time marches on and we may complain about it’s speed.

A simple remedy we use in yoga is to practice mindfulness….be aware of the moment and breathe.

Try not to live in the past or future…shorts visits are ok but dwelling there means you are missing out on what is happening right now. Wishing for things to be different is a waste of energy and even more important, given that we are not getting out of here alive, why would you want to do anything else but enjoy each moment?

Just recently we appointed a new administrator to help us with our Facebook page and website and I would ask you to look at the webpage lanjochiro.com (check out our new blog) and also to like both our Lanjopoulos Family Chiropractic Center page and our Yoga and Tai Chi page: The Center for Yoga. New trends in technology are happening so fast that if you are not actively involved in the IT business, you need to get a specialist to help you out. Amy Zander is just that person…Thank you Amy.!!!!  And shortly I believe, we will have our own Pinterest page too!

Do note our daughter’s page is very similar to ours on Facebook – Lanjopoulos Familiekiropraktikk…..The big giggle is a local company drew our daughter’s logo off the Internet and posted it as our logo for an event here last year until we had to explain the difference!

As this newsletter hits the press we will be close to 30 days to SPRING! Do make a point to get out and enjoy this great winter we are having.

See you in the office, on the mat or under the barbells.

Sweet Potato Lentil Chili

sweet potatoes

    Makes one large pot (5 quarts) — serves about 8 to 10

Ingredients

  • 1 32oz container veggie broth
  • 1.5 C water
  •  3 (14.5oz) cans diced tomatoes
  • 1 16oz package dried lentils, rinsed
  • 3 carrots, sliced
  •  2 sweet potatoes, cubed
  • 3 stalks celery, sliced
  • 1 green pepper, sliced
  • 1 to 2 cloves garlic, diced
  • Huge handful kale/spinach
  • 2 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp chili powder
  • 1 tsp pepper
  • Hot sauce (optional — to taste

Directions

  1. Place the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
  2. Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
  3. Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 10 to 15 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.

Do you have a favorite lentil soup recipe? Share it below!