Helping You to Better Health Naturally
Please explain why you came to our office.
“I wasn’t able to walk properly; my right foot kind of just flopped down when I was walking. I also had some lower back pain which turns out was the cause of my problem.”
Please describe your response to treatment.
“Dr. Burgoon prescribed an insert for my right shoe and has been adjusting me. After three weeks of treatment I am back to normal again. I only have to see him one time a week for now. Great Success!”
60 year-old female
Please explain why you came to our office.
“Severe pain and discomfort in my left shoulder and neck that was not allowing me to sleep or rest at night. Decided to try this route instead of asking my doctor for more medicine.”
Please describe your response to treatment.
“After only three treatments I was able to sleep through the night for the first time in almost three weeks. With continuing treatment I am still improving. The constant pain is gone allowing me to rest and I now have a range of motion in my neck that I have not had in probably 25 years!”
Please explain why you came to our office.
“I had gone to the same chiro for 10 years. I wasn’t unhappy but he did the exact same thing every visit. Never asked about problem areas and spent 5 minutes or less every session.”
Please describe your response to treatment.
“My response was a little hard at first because Dr. Mike is more aggressive than what I was used to . But by what he was doing I knew I was going to improve and within a few weeks I got a lot better. He explains stuff so well. And gives you exercises for targeted areas which helped SO much. I appreciated that so much. Also, Monica has ordered my supplements and saved me money. I am very happy and satisfied with my care here and will recommend them every chance I get.”
64 year-old female
Sardines are a good source of omega-3 fats and are low in mercury so why don’t more people eat them? I think it’s because they don’t know what to do with them. Also, the bones and skin in most brands may be a deterrent. I buy the boneless and skinless packed in water. In fact, sardines are an excellent protein food to stock up on for emergencies and as long as you are eating them regularly you will be rotating your stores (not wasting your money on dehydrated, shrink-wrapped foods of questionable nutritional value which you will likely never eat). You just need to know what to do with the sardines! Well, here is one idea.
Since we have lots of eggs with our current flock of chickens, omelettes are often on the menu. There are many possibilities to vary this recipe depending on what vegetables you have. Nothing fancy here–no flipping–just broil it in the oven to finish. I used yellow zucchini here because of the abundance coming out of the garden. It’s fun to add fresh basil when you have that too. Getting back to the sardines–they add a meaty texture to an omelette and complement without overpowering. Give it a try!
Serves 2:
4-6 eggs, from pasture-raised chickens
1 cup chopped onion
2 Tbsp. ghee
1/2 cup fresh basil leaves, optional
1 cup chopped zucchini or yellow squash (I have added more at times–up to 2 cups)
1/2 tsp. salt
1 can sardines, boneless and skinless
1/2 cup grated pecorino or parmesan cheese
Heat ghee in a medium-sized skillet over medium heat. Add onions and stir for a few minutes. Add squash and stir. While the vegetables are heating up (give them a stir every few minutes), blend the eggs with the salt and basil in a blender just briefly enough to get the basil chopped up and the eggs mixed. Pour this mixture over the vegetables in the skillet. Turn the heat down to medium low. Drain the water out of the can of sardines. Use a fork to break up the sardines into pieces while still in the can and then distribute the pieces evenly into the egg mixture–just drop them in. Top with the grated cheese. Let it cook about 5 minutes–don’t let it burn on the bottom (you’ll know you got it right if your skillet is super easy to clean afterwards!). It does not need to set before broiling. To finish, place the skillet on the middle rack of the oven set on low broil. Broil until slightly browned. It only takes a few minutes so keep an eye on it to avoid burning. Serve immediately.
Potatoes are so starchy that I usually add other vegetables like turnips when I want to enjoy them. In the past, I’ve posted a few recipes using turnips so please check them out for more description and other ideas.
If you garden, consider growing turnips–they are easy, quick to mature, and you can plant them in early Spring because they are cold tolerant. They’ll be ready to harvest in early summer.
You don’t need to peel the potato or turnip. Just scrub well and cut out bad/dark spots. Thick skin around the top of a turnip should be peeled off.
Serves two:
1 medium-sized red potato, quartered lengthwise and cut crosswise in 1/4 inch slices
1 cup turnip slices, cut the same way as potato
1 cup chopped red or yellow onion
2 Tbsp. ghee
salt
Melt ghee in a large skillet pan on medium heat. Add onion and stir. Saute for 5 minutes stirring a few times. Add potato and turnip slices. Use a spatula to loosen every few minutes to keep the slices from sticking. Keep a lid on between stirs. Cook until slices are tender and slightly browned–about 10 minutes. Salt to taste. Serve immediately. The picture below also shows steamed green beans with basil oil to which I added chopped chicken. This was a light meal perfect for summer.
There are a variety of ways to fit eggs into your diet and as long as the eggs are from healthy, pasture-raised hens fed organic feed they are a very nutritious food. I do not care for the texture of cooked egg whites so that is why I came up with this recipe. Whether that is an issue for you or not, it’s fun to have a dip to have with vegetables– makes a nice light meal if you are not that hungry but know you should eat something. It is best to have the cultured veggies and juice to make this dip but raw vegetables and vinegar (perhaps the vinegar from the marinated onion or daikon radish mentioned in that linked recipe) would be fine substitutes.
Serves 1:
2 hard-boiled eggs (place eggs in a sauce pan and cover with cold water; bring to a hard boil, cover and immediately remove from heat; after 10 minutes rinse in cold water and peel.)
1 tsp. prepared mustard
1 Tbsp. extra-virgin olive oil
2 Tbsp. sauerkraut juice (the liquid in your cultured vegetables) or 1 Tbsp. vinegar and 1 Tbsp. water
1/2 tsp. tamari
1 carrot, cut length-wise into sticks
daikon radish slices, preferably fermented or marinated
Place the chopped eggs and all other ingredients except the carrot and daikon in a blender. (I have a Tribest small blender that has worked great for years now. It has 1 cup and 2 cup-size blender containers so no need to use a big blender container for small jobs. Also, it’s great for grinding flax seed, coffee beans, etc.) Blend until smooth and place in a serving bowl. Garnish with carrot and daikon. Serve immediately.
Castor Oil Packs have a long history for treating all kinds of ailments in the world of natural medicine. Many people have not made use of them because they can be inconvenient and messy. Well, don’t give up on them–get a pack and lots more information from www.shopqueenofthethrones.com and start decongesting and rejuvenating your liver. The packs are re-useable and besides the one for the liver, they have them for the thyroid and abdomen also. Best of all, you can sleep with the pack on. Remember to only buy organic castor oil that is in a glass bottle. Heritage is a good brand and it is available online at sites such as vitacost.com. The only contra-indications for use of castor oil packs are pregnancy and lactation.
Please explain why you came to our office.
“Daughter has come here for adjustments since she was 2 1/2 months old. I have always had a lot of back pain working as a CNA and nurse. Husband encouraged me to come in and get adjusted since the back pain got worse after having my daughter.”
Please describe your response to treatment.
“It has been amazing. I can now sit for longer periods. I do not wake up in the pain I did before treatment.”
29 year-old female
Please explain why you came to our office.
“We first came for my third child’s stomach issues. My friend referred us.”
Please describe your response to treatment.
“Wonderful! Henry stopped crying everyday. My other kids have also improved with so many things. I had my fourth baby, who was born two hours after my first contraction, as compared to 20 and 30-hour previous labors.”
36 year-old Mother
Vegetable gardening is becoming more popular and that is a good thing. Nothing like getting your hands in the soil and reaping the bounty of physical work outdoors. The best thing is you can grow vegetables organically successfully (I’ve been doing this for years) and you can grow vegetables not so readily found in the stores. This year I got some turnips started early along with some edible-podded peas. Turnips are in the cruciferous family so they are cold hardy and grow easily and quickly–like radishes. The roots are a great addition to stir-fries or roasted vegetables. They are low in starch and nutrient dense–and you can enjoy turnip greens. Definitely worth growing if you are a gardener!
We had this dish with a big salad last night. It’s easy when you have leftovers–chicken broth and cooked chicken from a roasted chicken. It was delicious with the hot pepper sauce.
Serves 2
2 Tbsp. of ghee
2 medium or 1 larger turnip chopped (no need to peel but scrub well)–this is about 1 cup chopped 1/4″ quartered rounds
1/2 cup chopped onion
1 cup snow peas–if not available, use frozen green peas
1-2 cups chopped cooked chicken
1/2 cup chicken broth
salt to taste
tamari to taste (optional)
hot pepper sauce or cayenne to taste (optional)
Melt ghee in a large skillet on medium heat. Add onions and stir a few times as they cook through for a few minutes. Add turnip pieces and stir again. Cover for five minutes stirring a few times. Add snow peas and cover again for a few minutes. Don’t overcook! The peas should remain a bright green but the turnip pieces should be tender. Add chicken broth and chopped chicken and stir well. Season to taste with salt, pepper and tamari as desired. Serve immediately.
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...]
