Helping You to Better Health Naturally
Please explain why you came to our office.
“I came because my shoulder was hurting.”
Please describe your response to treatment.
“After the first adjustment my pain decreased immediately. And after a month the pain is almost completely gone.”
33 year-old male
Please explain why you came to our office.
“I felt very tight in my mid-back, low back, and shoulders. There was also numbness and sharp pain.”
Please describe your response to treatment.
“Very pleased, pain free after some exercise at home but mostly from Dr. Burgoon’s adjustments over just a couple of months!”
70 year-old female
Daikon radish, though often overlooked, is a nice mild-tasting root vegetable addition to vegetable sautees. It belongs to the cruciferous family of vegetables which is known for many health benefits when included as part of a diet.
Here I have made use of winter-grown vegetables from my greenhouse and cold frame, but these vegetables are all available in the produce section of most grocery stores and natural food co-ops. If you have a cold frame, give daikon radish a try–they grow fast, are very cold hardy, and store well once harvested in the refrigerator. Also, if your collards or kale goes to flower, pick the flower heads before they open–they are similar to broccolini.
This vegetable mix can be served over rice, millet, quinoa, or can be served as a side.
Serves 2
4 Tbsp. ghee
1 cup chopped yellow onion
1 cup chopped daikon radish (quarter lengthwise and then slice in 1/4 inch pieces)
1 cup chopped carrot
1 cup broccoli or broccolini florets (or your kale or collard that are starting to flower–see the picture above. Really look like broccoli!)
salt, black pepper to taste
Melt ghee over medium heat in a large skillet. Add onions and saute with an occasional stir for a few minutes. Add the carrots and daikon and stir well. Cover with a lid and continue to cook over medium heat stirring occasionally until carrots are tender. Add florets and stir. Crack the lid and cook until the florets are just tender and bright green–do not overcook! Remove from heat and add salt and black pepper (if desired) to taste. Serve as a side or over rice, millet or quinoa that was previously prepared (see recipe link above).
Recommendations for supporting the immune system:
If you are a gardener, you are likely planning what to plant for the 2022 growing season right about now. I wanted to put in a plug for sunchoke tubers for lots of reasons:
Meyer lemons are prized as gourmet lemons. Amazingly enough, they are easy to grow as house plants. I have had the same one for over 15 years now and it has consistently produced lemons except for a few years when I wasn’t paying enough attention to it–this year it made 40 lemons despite a trunk diameter of no more than 1.5 inches! This picture has a tangerine tree in front of the lemon but you can see the lemons. The pots are on plastic trays with wheels that make it easy to move around.
From November to March it’s inside in front of a sunny window and we enjoy its fragrant blossoms in late winter. On warm early Spring days we move it outside for the day so the honeybees can pollinate the flowers. Tiny green lemons form and grow all summer long and can be harvested in late Fall once fully yellow. During the warm months of the year we have it outside in full sun on the deck. From a permaculture point of view this is an ideal house plant–it serves many desirable functions. We are so enamored with this tree that we eat the lemon rinds too by drying and grinding for seasoning/tea or candying them in just maple or coconut syrup (1 Tbsp. with chopped rind of 1 lemon simmered with an occasional stir in a shallow pain until rind is soft and has absorbed all the liquid-keep in refigerator). If you decide to try your green thumb with a Meyer lemon, in can help maintain it to foliar feed it once a week with an organic liquid fertilizer (such asSpray’n grow) or to use Espoma organic citrus fertilizer 4 times a year. Give it a try!
Good winter meal–warming and filling. This type of squash compliments the chick peas very nicely so do your best to find a delicata. Our local Earthfare store carries them.
Just serve with a salad for an easy meal.
Serves 2-4
Rice:
1 cup brown basmati rice, rinsed well and drained
1 and 1/2 cups water,
1/2 tsp. sea salt
Vegetables:
4 Tbsp. ghee
1 cup chopped yellow onion2 tsp. ground cumin
1 and 1/2 cups finely chopped delicata squash (do not peel the squash–just wash well, cut in half and remove the seeds and then cut each half lengthwise again and cut crosswise in 1/4 inch pieces)
2 cups COOKED chick peas
2 Tbsp. organic tamari
2 Tbsp. nutritional yeast flakes
1 cup water
sea salt and pepper to taste
cayenne to taste, optional
Start the rice first. Place rinsed and drained rice in a sauce pan and add water and salt. Bring to a boil and immediately reduce heat so the mixture just simmers. Cover with a lid. Do not remove the lid until 30 minutes of simmering and if all the water is absorbed, remove from heat. If some water remains, cover again and simmer another 5-10 minutes until all the water is absorbed. Keep covered but set aside until vegetables are ready.
Melt the ghee in a large skillet. Add the onions and stir over medium heat for a few minutes. Add the cumin and stir again. Add the squash and stir well and cook for a few minutes more before adding water and tamari. Once the mixture starts to simmer reduce to low heat and cover with a lid for 10 minutes. Once squash is cooked through add chick peas and nutritional yeast and stir well. Bring to a simmer again and remove from heat. Season with salt and pepper to taste. Serve in bowls over rice immediately.
Thanksgiving is around the corner so here’s a gravy recipe that can be made with either chicken or turkey broth. It’s easy and I have had lots of people really like it even though it is not your standard gravy recipe. To make the broth ahead of time follow the chicken broth recipe
Serves 4-6
3 Tbsp. ghee
1 Tbsp. arrowroot flour or tapioca starch
1/4 cup nutritional yeast flakes (not brewers’ yeast)
4 Tbsp. water
3 cups hot chicken or turkey broth
tamari to taste (1 to 2 Tbsp.)
salt and pepper to taste
In a large skillet dry roast the arrowroot or tapioca starch with the nutritional yeast over medium heat stirring frequently for about 5 minutes–do not leave it as it burns quickly and you only want to roast the mix until you detect the roasted yeast scent. Empty this mixture into a bowl and allow to cool. Add 4 Tbsp water to the cooled flour mixture stirring into a smooth paste. Melt the ghee in the skillet over medium heat–do not overheat. Add the paste to the melted ghee stirring well to eliminate all lumps. Add the hot broth gradually to the skillet, stirring constantly and adjusting heat to low once the mixture begins to simmer. Simmer 5 minutes or until reduced to desired consistency. Add the tamari and salt and pepper to taste. Serve hot and enjoy over potatoes or turkey or chicken.
Special occasion pancakes for sure! Maybe for a birthday or other celebration? The good news is these pancakes taste like dessert with the optionals but have no added sweetener if made as plain blueberry pancakes. This is a gluten-free and sugar-free, quick and easy recipe filled with superfoods that kids will love.
Serves 2
1 cup finely shredded dried coconut
1/2 cup arrowroot flour
1/4 cup whole flax seed, ground in a blender
1 large ripe pear, skinned and cored
1 tsp. baking powder
1/4 tsp. sea salt
4 eggs
1/2 cup coconut milk or water
1 cup fresh or frozen blueberries
1/4 cup walnut pieces, optional
1/4 of a bar of 85 to 90% dark chocolate, cup up in 1/2 inch square pieces or 2 Tbsp. chocolate chips, optional
ghee and honey as topping, optional
In a food processor place the coconut, arrowroot, ground flax seed, baking powder, and salt. Pulse just enough to mix well. Add chopped pear, eggs, and coconut milk or water. Process until thoroughly blended.
Heat a skillet over medium heat. Add a little ghee just to grease the bottom lightly–use a spatula to spread evenly. As soon as the pan is hot, spoon 2-3 Tbsp. of batter per pancake. Immediately place 6 or so blueberries on each pancake and a few walnut pieces if desired. Adjust the heat down if necessary so the pancakes do not burn–3-5 minutes per side usually does it in my pan. When you see little bubbles forming on the outside it’s time to flip them. If desired, place a few chocolate pieces or chocolate chips on the top after flipping–they will melt while that side down cooks. Gently spread the melted chocolate over the top. Place on a plate and top with a tsp. of ghee and some honey if desired. A 1/2 tsp of honey per pancake is all it takes to sweeten these up. Serve while warm.
Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]
