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You are the world’s greatest drug store!

You are the world's greatest drug storeYou create your own drugs (No, I don’t mean illegally!)

The greatest drug store in the world is your own marvelous body, as long as your body is functioning properly.

Your body manufactures:

  • antibiotics
  • insulin
  • painkillers
  • blood pressure and heart drugs

Your body also creates hormones and chemicals that regulate:

  • brain chemistry and mood
  • digestion
  • elimination
  • growth
  • blood chemistry
  • hundreds of other drugs, many still undiscovered

That’s where chiropractic care helps

Chiropractors help keep your internal drug store functioning optimally by locating and correcting a very common condition that causes your body to malfunction. That condition is called a subluxation. A subluxation is usually found in your spine and although it often causes pain, it may also be painless.

Want to keep your internal drug store (the World’s Greatest) making and delivering all the drugs you need for your whole life? In addition to a nutrient-rich diet, make sure your body is free of subluxations – that’s the specialty of your chiropractor. Come in for a chiropractic checkup. Your internal drug store will thank you for it.

PASTA PIZZA

Ingredientspasta pizza

  • 8 ozs uncooked angel hair pasta         
  • 4 tsp olive oil, divided 
  • 2 cups sliced fresh mushrooms              
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion                           
  • 1 can (15 ounces) pizza sauce
  • 1/4 cup sliced ripe olives                       
  • 1/4 teaspoon Italian seasoning
  •  1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 400°. Cook pasta according to package directions; drain
  2. In a large cast-iron or another ovenproof skillet, heat 1 teaspoon oil over medium heat.
  3. Add mushrooms, green pepper, and onion; saute until tender.
  4. Remove with a slotted spoon and keep warm.
  5. Increase heat to medium-high.
  6. In the same skillet, heat the remaining oil.
  7. Spread pasta evenly in the skillet to form a crust.
  8. Cook until lightly browned, 5-7 minutes.
  9. Turn crust onto a large plate.
  10. Reduce heat to medium; slide crust back into skillet.
  11. Top with pizza sauce, sauteed vegetables, and olives; sprinkle with cheese and Italian seasoning.
  12. Bake until cheese is melted, 10-12 minutes.

Orzo Pasta

This dish can be served hot or cold. Makes 12 servings

Ingredientsorzo

  • 1 package (16 ounces) orzo pasta   
  • 3 TBS olive oil, divided
  • ¾ lb sliced fresh mushrooms            
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup minced fresh parsley            
  • 1 tsp grated lemon zest
  • 3 TBS lemon juice                             
  • 1 tsp salt
  • 1/2 tsp pepper

Directions

Cook orzo according to package directions. Meanwhile, in a large cast-iron or another heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.

In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper, and remaining oil; toss to combine.

The Latest from Charmaine – March 2021

Greetings all!

photo3-300x198
Spring is in the air, the Worm Full Moon is around the corner, and the muddy conditions will be trying our patience.

Yet, I am sure all of us are reveling in the thought of Spring blossoms, birdsong, garden work(?) and more sunshine in our lives.

Spring is a time of rebirth/fresh beginnings. Time to get out and be more …your body craves movement and if you were a couch potato because of winter/Covid….there are no more excuses. I have to say that last year we saw so many “dog (people) walkers” out as the lockdowns went into effect, but the enthusiasm seems to have lagged and fewer people have been walking their pooches!

Enjoy the various fun events that are slowly coming back to life.

SEE YOU IN THE OFFICE, AROUND TOWN, ON THE MAT, IN THE STUDIO OR UNDER THE BARBELLS!

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!