Towers Family Chiropractor

Helping You to Better Health Naturally

Coconut “Granola”

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I do not recommend granola since it is most often made with a lot of concentrated sugar of some sort and poor quality oil (remember any product made with non-organic soy or canola or corn–their oils too–is very likely made from genetically modified seed).  Also, the rolled oats in granola are high in phytate, a mineral binder that makes mineral absorption difficult for the gut. (A healthy way to have oatmeal is to soak rolled oats overnight, rinse and drain, and then cook in water for at least 20 minutes until creamy.)  Here is a healthy version of granola.

Coconut Granola

4 cups of dried organic coconut “chips”(if not available use the smaller flakes)

2 cups soaked walnut halves or 1 cup sunflower and 1 cup pumpkin seeds (soak the walnuts or seeds in plenty of water overnight-rinse very well and drain before use)

3 Tbsp. honey

1 tsp. vanilla extract

Optional:  raisins or other fried fruit chopped into small pieces.

Place all ingredients in a large bowl and stir well until mixture is homogenous.  Spread in a baking pan (about 9″ by 12”).  Bake at 250 degrees F  until light gold and dried.   This may take an hour or more depending on your oven.  Stir every 15 minutes so it browns evenly and doesn’t overbake on the sides or bottom.  You can also dry the mixture in a food dehydrator for “raw” granola.  Allow the granola to cool completely before storing in a glass jar.  Keep refrigerated.

Know a Baby with Acid Reflux?

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Please explain why you came to our office.

“I had such success having a VBAC–I know it was partly due to being adjusted regularly in my late 2nd and all of my 3rd trimesters.  So I knew I wanted to bring my newborn in after birth.  He had a long labor and pushing and developed GERD so I brought him to Dr. Burgoon to be adjusted to help with some possible soreness and acid reflux.”

Please describe your response to treatment.

“DAY & NIGHT!  No more episodes of silent reflux.  Some gasiness but that’s normal.  Jake smiles and acts like he loves his adjustments.  Much happier and calmer at the breast baby!  We love Towers Family Chiropractic.”

Speedy Recovery from Surgery

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Please explain why you came in to our office.

“I have been a patient of Dr. Burgoon’s since 2004, going for treatments at least 1 or 2 times a month for my physical well being. He is a huge part of my good health, as I am rarely ever sick.”

Please describe your response to treatment.

“What I want to share with you is over the last 6 years I had a knee replacement and a shoulder replacement.  For 4-6 months prior to both these surgeries Michael worked on my knee and leg, and recently on my shoulder.  I was told by both the surgeons how strong my leg and shoulder were and also comments on how good the circulation was in both cases.  I recovered very quickly without much pain.  I know that Michael’s adjustments made these surgeries easier for me.”

~78 year-old female

Hobbled by Low Back Pain

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Please explain why you came to our office.

“I came in with lower back pain that had me hobbled and unable to bend over without severe pain.”

Please describe your response to treatment.

“After receiving treatment and a corrective heel for my shoe my back is completely better.  I appreciate that Dr. Burgoon does not just take away the pain, but gives exercises and stretches to fix whatever is wrong with your back.”

32 year-old male

Chiropractic Cervical Adjustments Are Safe

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Recent studies have lifted the stigma of the risk of stroke previously and erroneously associated with chiropractic cervical adjustments.  For a list of references and a good synopsis of these studies and what they indicate, take a look at Dr. Anthony Rosner’s article in Dynamic Chiropractic.  In his words, “the issue of stroke now needs to be retired as a specific reason to avoid chiropractic care.”

GF Flax Biscuits

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You can have your biscuits and eat them too if they are made of quality ingredients such as what we have in this recipe.  These gluten-free biscuits won’t push your blood sugar level out of balance, won’t stress your anti-oxidant system with damaged oils, and won’t cause constipation from refined white wheat flour.   They are nutrient-dense and good for the gut, the brain and energy production.  I think they taste good too–let me know what you think.

 

12 small biscuits

 

1 cup organic dry shredded coconut

1/2 cup sunflower seeds, I use soaked dried sunflower seeds

1/4 cup pumpkin seeds, I use soaked dried pumpkin seeds

1/4 cup whole flax seed

1 large egg

1 heaping Tbsp. arrowroot powder

1 Tbsp. ghee or clarified butter, melted

1 tsp. baking powder

1/2 tsp. sea salt

Use a blender to pulverize the shredded coconut into a fine powder–it will be a bit oily but that’s ok.  If your food processor can do this step, use it.  My Tribest blender makes  better “flour” than my processor–it has a cup-size blender container that is very easy to use.  Place the ground coconut into the processor.  Now repeat with the flax seeds to finely grind them up too, and add them to the processor.  Next, add the sunflower and pumpkin seeds to the processor and pulse until all ingredients are well mixed.  Add the rest of the ingredients and process again until dough forms a ball in the processor. Use a tablespoon to spoon dough onto a baking pan (you should get about 12 round biscuits) and bake at 350 degrees F for 12-15 minutes  or until just golden brown.  Don’t overbake or they will be dry.  Serve with butter if desired.

Chicken Salad w/ Zucchini Noodles

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Here’s a light summer salad that can serve as a meal.  This recipe packs in a lot of health-promoting ingredients–coconut oil, cultured veggies (sauerkraut), avocado, pasture-raised chicken–and leaves out the stuff that  weighs us down–pasta and mayo made with refined oils.  And did I mention it’s fast to prepare?

You will need a vegetable spiralizer ( I have a Paderno) to make the zucchini noodles.  I’m hearing that children love making and eating these noodles so this is a very worthwhile investment if you don’t yet have one.

Serves 2

2 1/2 Tbsp. organic coconut oil, melted

1 Tbsp. yellow mustard

1 tsp. balsamic vinegar

1/2 tsp. sea salt

1 tsp. hot pepper sauce or 1/4 tsp. cayenne (optional)

1 Tbsp. finely chopped onion

1/4 to 1/2 cup sauerkraut (I used homemade spicy sauerkraut or you can buy it in the refrigerated section in a health food store preferably made with organic veggies. )

1 zucchini (about 2 inches in diameter and 8 inches long), spiralized

1 cup chopped, cooked chicken (I used leftover Roasted Chicken)

1 avocado pitted, skinned and cut into cubes

4 cups chopped romaine lettuce

For the dressing, mix the first 6 ingredients very well in a medium-sized bowl.  Add the sauerkraut and stir.  Spiralize the zucchini (be sure to slit it half way thru lengthwise before you spiralize so your “noodles” are not too long) and stir the “noodles” into the mixture until well-coated with the dressing.  Next add the chicken and avocado.   Place 2 cups of chopped romaine in each salad bowl.  Spoon 1/2 the “noodle” mixture on top of the lettuce in each bowl.  Serve immediately as the noodles do not remain crisp for long.

Crispy Chickpeas

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This recipe is my version of  “Crispy Spiced Chickpeas” from “The Complete Vegetarian Cookbook” from America’s Test Kitchen.  They use vegetable oil in many of their recipes (which is the main complaint I have about the book) so I replace it with the healthy, non-inflammatory oils–coconut oil or olive oil.  I rarely fry foods but on occasion when I do, I use coconut oil as it is not damaged by high heat–if you want less of a coconut flavor use a more refined coconut oil.  These chickpeas are a great snack food or crouton replacement on a salad.   We made a simple, light summer meal last night by serving a large salad with eggplant pate and these chickpeas.  They are particularly good warm so enjoy them as you make them!

2 cups cooked, drained chickpeas dried off on paper towels

1/2 cup coconut oil

1 tsp. paprika

1/2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper (optional if you don’t tolerate)

1 tsp. organic sugar

1/2 tsp. sea salt

1/4 tsp. ground black pepper

Mix all the ingredients except the chickpeas and coconut oil in a medium-sized glass or metal bowl.  Set aside.

Heat coconut oil over medium-high heat in a large skillet (use one that has a lid) until oil is hot but not smoking–drop one chickpea in and if it sizzles the oil is hot enough.  As soon as the oil is hot enough add the chickpeas (be sure they are dried off well on paper towels so you don’t get splattering when you add the chickpeas to the hot oil).  Keep a lid on the skillet but keep it cracked when you are not stirring .  Turn the heat down to medium and give the chickpeas an occasional stir as you fry them until crispy for about 12-15 minutes.  All of the oil will be absorbed by the chickpeas as they fry.  As soon as they are lightly browned remove them from the heat and spoon them into the bowl containing the spices.  Stir well.  Taste and add more salt or one of the spices if desired.  Best served warm  but will keep in refrigerator and can be heated up again in a toaster oven.

 

 

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Towers Family Chiropractic

2302 Colonial Ave, SW, Ste A
Roanoke, VA 24015
(540) 343-6636

Our hours are:
Monday, Wednesday, Friday:
10:00am – 1:00pm and 2:00pm – 6:00pm
Tuesday, Thursday:
7:30am – 11:30am and 12:30pm – 4:00pm
Saturday:
9:00am – 12:00pm