We are happy to announce that we have upgraded our x-ray equipment and now have a state-of-the-art digital system. From what we understand we are the only chiropractic office in the Roanoke Valley with the advanced DR system. This amazing technology will allow us to provide our patients with much better x-rays. With better quality, we can improve diagnosis (for example, fractures or arthritis). Also, we will easily be able to make copies of x-rays on a CD for patients when they request them.
Crying Baby
Please explain why you came to our office.
“My one month old had acid reflux and colic. She either slept or cried for the first month.
Please describe your baby’s response to treatment after only 2 visits.
“After 1 visit things got a little better and after 2 visits things are much better. She will sit in the bouncy seat/car seat awake and not cry now! She still has reflux issues like spitting up but she doesn’t cry now because of the colic which helps reduce the reflux.”
Couldn’t Sleep
Please explain why you came to our office.
“Left leg pain made it hard to sleep. Another patient recommended Dr. Burgoon.”
Please describe your response to treatment.
“My treatment is in the second week and going great. I’m able to sleep much better–increased to 4-5 hours vs. 1 hour at a time.”
~70 yrs. old
Buckwheat Pancakes (GF)
Buckwheat pancakes are usually made with buckwheat flour and white wheat flour. Why not skip the flour and the gluten and try making them with leftover kasha? I was curious to see if this would work and when I had leftover kasha this weekend I figured it was time to find out. I discovered it works great–let me know what you think!
These pancakes are gluten-free because the only grain in them is toasted buckwheat (or kasha–don’t confuse this with kashi, the cold cereal). Cook kasha the same as other grains–about 2 parts water to 1 part grain simmered with a lid on until water is absorbed and the groats are soft (add more water to keep it from sticking to the bottom of the pan).
For 10 small pancakes use:
1 1/2 cups cooked kasha
1 cup ground dry shredded coconut (ground fine in a blender)
2 eggs
1 tsp. vanilla extract
3/4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. arrowroot powder
coconut oil for oiling the skillet
1/2 c. blueberries (optional)
Place all ingredients, except coconut oil and blueberries, in a food processor and blend until thoroughly mixed. Heat skillet on medium heat. Lightly oil pan with about 3/4 tsp. coconut oil. As soon as the pan is hot (but the oil is not burning) spoon 2 Tbsp. batter per pancake ( make them small so that they are easier to flip and be sure the pan is hot enough or your pancakes will stick). Place 4-5 blueberries on uncooked side of each pancake as soon as you put them in the pan (this way the berries sink in and have plenty of time to heat up even if they are frozen). Flip as soon as edges start to show tiny bubbles or appear to be set–if not cooked enough they will rip when you flip them. They are best lightly browned so keep the heat on a low-medium setting once your pan is hot. Serve with butter if desired. A little bit of maple syrup will make these a real treat on special occasions.
Collards with Chick Peas
Here’s another fast vegetable dish. It’s worth cooking a big pot of beans and keeping pint-sized containers of them in the freezer for later use. Then when you decide to make this recipe, you can thaw a container in the fridge the night before. You could add some chopped chicken to this recipe. I served it with a salad and boiled eggs for a quick meal. If you want some starch in your meal, toast some Food For Life organic sprouted corn tortillas to eat with this collard dish.
A note on cooking beans: Be sure to soak the beans overnight in plenty of water.. Rinse them well in the morning and put them in a big cooking pot. Cover the beans with plenty of water (at least a couple of inches over the beans) and add a bay leaf. Bring to a boil and then reduce heat to low-medium to keep the beans gently boiling. Keep a lid on the pot but leave it open a crack. Depending on how hard your water is the beans may take from 4 to 8 hours to cook thoroughly until soft. (Be sure to replenish the water so that beans are covered by water by a couple of inches. If you have hard water I suggest using distilled water for cooking–I have used well water that was so hard the beans never cooked! I learned this the hard way.) Just give them a stir every hour or so and add more water if you need to. Make sure to cook until you are able to mash a few of the beans easily with a fork– they are less likely to cause intestinal gas when well cooked . Also, do not use the cooking water–it contains compounds from the beans which also contribute to gas. Some recipes suggest using the cooking water–do not do this! One final note on reducing the likelihood of getting gas from eating beans–dilute the beans in any dish you are making with plenty of vegetables. This recipe is a good example of this idea.
Serves 2
2 Tbsp. extra-virgin olive oil
3 cloves of garlic, crushed
2 very small or 1 medium zucchini, spiralized (or chopped if you don’t have a vegetable spiralizer)
2 cups of finely chopped collard greens
1/2 sweet red pepper, chopped
1 cup cooked garbanzo beans (also called chick peas)
1 Tbsp. organic wheat-free tamari
salt and pepper
a pinch of cayenne (optional)
Briefly saute garlic in olive oil in a large skillet on medium heat until just starting to sizzle(don’t allow the garlic to brown). Add the collard greens and stir very well. Add 1 Tbsp. of water (or chicken or vegetable stock if you have it). Cover but stir every few minutes. Once the collards are tender (about 5 minutes) add the chick peas. If you are going to add some cooked chicken, do it now. Stir and cover again for a few minutes to heat beans through. Add the red pepper and stir well. After a minute, add the zucchini and stir well again. At this point be careful not to overcook the red pepper and zucchini–you just want to heat them through but keep them crisp (not limp!). Add tamari and salt and pepper to taste. Serve immediately (have everything else ready!).
Numb Legs
Please explain why you came to our office.
“Crazy spinning lady at the gym had me do some weird core exercises on the stationary bike. My legs kept going numb afterwards.”
Please describe your response to treatment.
“After 3 adjustments, the numbness was gone! 🙂 I’m back to the gym and have decided to listen to my body more. Chiropractors Rock!”
~39 year-old female
2-for-1 Flounder
No time to cook from scratch? A common complaint I hear. I’m well aware that most people need easy recipes and time-saving ideas. This recipe will illustrate one way that I simplify getting dinner on the table two nights in a row. Try to always keep the basics on hand—onions, garlic, dried herbs, olive oil, carrots, celery, potatoes–so that it’s easy to pull this off without a lot of planning. I also always have zucchini in the refrigerator because we love having a side dish of zucchini noodles (made with the vegetable spiralizer).
Both recipes are gluten-free. Both could be dairy-free if the butter is left out.
We bought two pounds of flounder that was on sale. We baked it with olive oil, butter, onion and herbs. After we ate half of it with an avocado salad and zucchini noodles, I put the rest of the fish with all its juices (scrape the pan well with a spatula) into a pyrex storage container and place in the fridge for soup for the next day. The soup can be prepared quickly and is very flavorful.
2 pounds of flounder or cod
2 Tbsp. extra-virgin olive oil
2 large cloves of garlic, peeled and crushed
1 Tbsp. butter sliced in thin pieces
1 medium red onion, finely chopped
1 tsp. dried sweet basil, or dried herb of your choice
salt and black pepper
Oil large baking pan with olive oil. Add crushed garlic and stir around well. Wash fish in water and pat dry with some paper towels. Place each piece of fish flat in the pan rub it in the oil-garlic mixture and flip it over placing flat in the pan again. This coats the top of the fish with oil and garlic. Dot fish with butter slices. Sprinkle salt, black pepper, and basil over fish. Spread the chopped onion over the fish evenly. Bake in 400 degree F pre-heated oven for about 7 minutes or until fish flakes when pierced with a fork. Do not overbake or the fish will not be tender. Remove from oven and serve immediately. Save the juice in the pan (as described above) with any leftover fish.
The next day prepare the fish chowder soup:
1 large red onion, chopped fine
1 carrot, chopped fine
1 medium-sized red potato, chopped in 1/2 inch cubes
1 stalk celery, chopped fine
1/2 cup frozen sweet corn
2 Tbsp. extra-virgin olive oil
1 quart of water
leftover fish mashed with a fork and its juices (which will have hardened)
salt and black pepper to taste
2 Tbsp. mellow miso
Saute onion in olive oil until soft. Add water and carrots, celery, potato, and corn. Bring to a boil and reduce heat to low and simmer with a lid on the pan for about 15 minutes or until carrots and potato are cooked through. Add mashed leftover fish with its juices. Rinse container out with warm water and add it to the soup (don’t waste any of that flavorful stuff!). Bring to a simmer again and then heat for about 5 minutes. In a bowl, mix the miso with some of the broth. Add this mixture back to the soup pot. Add salt and pepper to taste. Serves 4.
Theo’s GF Pancakes
My son, Theo, and I made some yummy grain-free pancakes today. Being grain-free and made mostly with dried coconut and seeds, these pancakes are low glycemic compared to regular wheat pancakes or gluten-free pancakes. This is an important consideration if you are trying to lose weight or improve diabetes or pre-diabetes–avoid serving them with sugar-concentrated syrups if this is the case. They’re good plain or with some butter.
Makes about 8 pancakes
1 large or 2 small apples, skinned, cored, and quartered
1/2 cup sunflower seeds, ground
1/4 cup pumpkin seeds, ground
1 cup dried coconut
3 eggs
1 tsp. vanilla extract
3/4 tsp. baking powder
1/2 tsp. salt
4 Tbsp. arrowroot flour
-1 cup blueberries, frozen or fresh
some ghee or olive oil for oiling the pan
Blend in a blender the seeds and coconut to a fine powder. ( I used soaked and dried seeds–see the directions for soaking and drying in this seed butter recipe.) Put the apple and eggs in food processor and process until apple is thoroughly blended. Add ground seeds and rest of ingredients except the blueberries to the food processor. Process until well mixed. If batter is too thin add a little more arrowroot flour–1 tsp. at a time. The arrowroot will act as a binding agent but don’t use more than 1/4 cup total.
Heat a griddle or large pan on medium heat. Oil with ghee or olive oil–about 1 tsp. Spoon about 2 Tbsp. of batter for each pancake–they will be easier to flip if they are not bigger than 4 inches in diameter. Put 4 or 5 blueberries on each pancake before flipping so you can push them into the batter. Flip once the outside edge starts to appear cooked. If you try to flip it before this point it will break apart. The pancakes should be lightly browned on both sides. Serve plain or with butter, or apple butter or a little honey or maple syrup.
Unable to Walk
Please explain why you came to our office.
“Unable to walk. Had to use a cane. Pain on 1-10 was 10+.”
Please describe your response to treatment.
“After 3 treatments no cane. Pain decreased to 4. After 6 treatments zero pain. Ambulate without any discomfort.”
~63 yr. old male
Creamy Buckwheat Breakfast
Here’s a breakfast idea that is perfect for a cold winter morning. Kasha is the name for toasted buckwheat and that is all it is–no other ingredients. It is gluten-free and is available at the Roanoke Natural Foods Co-op in the bulk section if you want to try a small amount. It is prepared like other grains but in this recipe it is cooked longer with extra water so it becomes “creamy”. The apple and coconut mellows the stronger taste of the buckwheat perfectly!
To serve 2:
1/3 cup of kasha
1 large apple, cored, peeled and cut in bite-sized pieces
at least 2 cups of water
1/2 cup ground dried coconut (shredded coconut that you blend in a blender–this is how I make coconut “flour”)
cinnamon to taste, about 1/2 tsp.
1 -2 tsp. butter, optional, and coconut oil could be substituted
Place kasha, water, ground coconut, and apple in a saucepan and bring to a boil. Immediately decrease to low heat so mixture simmers. Cover with the lid cracked open. Stir every 5 minutes or so. Simmer until kasha “dissolves” and the mixture is creamy. This may take 30-45 minutes so add water if needed to maintain a porridge-like consistency. Add cinnamon to taste and butter or coconut oil if desired. We like it unsweetened but maple syrup or raisins could be added if you really must have it sweet.
