It’s easy to feel sprightly in springtime! The birds make delightful music, new flowers bring bright color to the city, and somehow the balmy temperatures give an impression of renewed freshness to the air.
It’s a great time to “plant seeds of good health” in our lives!
And that’s what we’re all about at Thropay Health Center. This month we’re offering something special as a thank-you if you refer a new customer to us – a FREE 20-minute massage! That’s one way to give yourself a boost toward better health. In these busy lives of ours, you can’t put a price on the benefit of total relaxation – and this is achieved wonderfully by a massage.
Just as a reminder – our massage therapy here is both beneficial AND reasonably priced. $25 for one-half hour, $40 for one hour, and $75 for two hours.
Congratulations to our new Patient of the Month, HENRY RODRIGUEZ! Henry sent several friends to our clinic last month. As a “thank-you” for sharing, Henry has already received a FREE chiropractic visit with Dr. Lam (there is a choice between chiropractic and nutrition for this award). Thank you for planting healthful seeds, Henry!
Another big way to improve our health, of course, is to keep on target with eating real food, that is, those foods which are provided for us in nature, eaten as unprocessed and unadulterated as it’s possible to find them. For those to whom fresh beets are a new, questionable, or unappreciated food, this recipe is a super-tasty way to enjoy them:
BEAUTIFUL BEET SOUP
1 pound of organic beets (about 3-4 medium)
1 tbsp. olive oil
1 large organic onion, chopped
1 pound organic carrots, sliced
1 tbsp. fresh grated organic ginger
1 large organic garlic clove, minced
6 cups water or organic vegetable stock (“Imagine” brand)
1 tsp. fresh grated organic orange rind
3/4 tsp. sea salt
freshly-ground black pepper, to taste
1/2 tsp. cinnamon
Cover the whole, unpeeled beets in water, bring to a boil, and simmer until fairly tender, about 45 minutes. Save the water to drink, if desired, and peel the beets with your hands under running cold water. Cut into small chunks. (To save your hands from turning bright pink, use latex or vinyl gloves.)
In a large pot, heat the olive oil over medium-low heat. Saute the onion until transparent. Add carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Bring to a boil, cover and turn to low, and simmer the soup for about 45 minutes. Add the orange rind, sea salt, pepper, and cinnamon, and stir well.
In a blender or food processor, puree the soup in batches. Serve the soup hot or chilled.
Questions? Contact us at (562) 861-3896