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Tag Archives: Walnut Creek chiropractic

Chiropractor Health Update: Laugh and Lose the Pain

A new study suggests that laughter — or, at least, genuine laughter — releases endorphins in your brain.  These chemicals that activate brain receptors that produce pain-killing and euphoria-producing effects.

Previous research has linked laughter with pain relief. In the new research, the scientists tested dozens of participants’ tolerance to pain through various methods.

According to Time Magazine:

“Viewing or participating in comedy led to higher pain tolerance, the researchers found, and there was a dose-related response to laughter: people who laughed more felt less pain later.”

Sources:

Time Magazine September 14, 2011

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Recipe of the Week: Honey Garlic Chicken

by Stephanie O’dea

Honey Garlic Chicken Slow Cooker Recipe


This is a quick, easy, and super-tasty chicken recipe. I’d highly recommend using thighs— they hold up better in the slow cooker and dark meat just tastes better. I use boneless, skinless thighs. If your thighs have bones and skin, fish them out of the pot before serving (the chicken will separate from the bone and it’ll be pretty easy).

The Ingredients.

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.

Serves 4

The Verdict.

My kids adore this chicken. The ketchup and honey taste a bit like barbecue sauce, but slightly more tart. The basil gives it a different, herby flavor which I like a lot. If you are into freezer meals, this is a great candidate— load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge, then plop the ingredients into your cooker for a fast morning plug-in.

Enjoy!

I’ve been doing a GiveAway a Day for the whole month of September. Today I’m giving away 5 copies of my new book, Totally Together: Shortcuts to an Organized Life. Click on over for your chance to win!

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Chiropractic Weekly Sticky: The Real Doctor in the Mirror

The whitecoats say you have allergies, asthma, sleep apnea, depression, chronic fatigue, GERD and fibromyalgia. They say you’ll be on a dozen different medications for the rest of your life. But what does the doctor looking back at you in the mirror say?

The doctor in the mirror says you have an innate wisdom inside, capable of RECREATING a healthier version you. A ‘you’ without allergies, asthma, sleep apnea, depression, chronic fatigue, GERD or fibromyalgia. That doctor is just waiting for you to remove the roadblock.

Health is your birthright. Health is your natural state. Health is what you get when you have a clear nerve system. Don’t be imprisoned by the whitecoat’s diagnosis, it’s merely a temporary state. Find a Chiropractor who works for the doctor inside of you and you’ll leave sickness and dis-ease behind in the dust.

The Weekly Sticky

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The Super-Glue of Life

Chiropractor Weekly Sticky:

Ever wonder what keeps your heart beating in rhythm while you exercise, or knows the exact amount of white blood cells to produce when you’re fighting an infection? How about mending a broken bone? Is it the cast that unites the ends of damaged bone or the bandage that seals broken skin? Think again.

Chiropractors recognize that there’s an intangible force, an innate intelligence far greater than we can understand that holds us together and keeps us alive… an intelligent ‘super glue’ that binds together all our cells, tissues and organs and coordinates their various functions to produce health. It grew you from two microscopic cells into a thriving, vibrant person and maintains your existence at this very moment.

BJ Palmer, the developer of Chiropractic, once asked…

“Have you more faith in a knife or a spoonful of medicine than in the power that animates the living world?”

That’s a question every chiropractic patient must answer honestly for themselves if they truly want to get the most out of their care.

For more great stickies: http://theweeklysticky.com

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Red Lentil Dal Recipe

Red Lentil Dal

One of the things I love about red lentils is that they cook up so quickly. Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency. So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch.

This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. Earlier in the summer Kerissa and I pored over her handwritten recipe notes from her host family for some of the recipes she liked the most. This was one of her favorites; she ate it almost every day.

According to Kerissa,

Every region of India has its own version of the Indian staple dal, which is essentially lentil soup. This particular version comes out of the state of West Bengal and features Bengali five spice, called panch phoran, a fragrant blend of fennel seed, fenugreek, black sesame seed, cumin seed and mustard seed. In West Bengal and throughout India, dal is eaten at nearly every meal, serving as a sauce, a soup and a way to mash and stick food together (traditionally they eat with their hands in this region).

I’ve made Kerissa’s recipe a couple of times and love the flavors and how easy it is to make. Do you have a favorite Indian dal recipe? Please let us know about it in the comments.

Red Lentil Dal Recipe

Ingredients

  • 1 cup red lentils (orange lentils will work as well)
  • 3 cups water
  • 3 plum tomatoes
  • 2 teaspoons grapeseed, vegetable, canola or other high-heat oil
  • 1/2 cup white or yellow onion, finely chopped
  • 2 medium cloves garlic, finely chopped and made into a paste*
  • 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds
  • 1 bay leaf
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt plus more to taste
  • 1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
  • 8 sprigs cilantro, de-stemmed and chopped
  • Cooked basmati rice, optional

*To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.

Method

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1 Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2 While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an “X”. Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

3 After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

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4 To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.

Serve with basmati rice or naan bread.

Yield: Serves 4.

for more recipes: http://simplyrecipes.com

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