...and welcome to the Naturally Chiropractic December newsletter
Making Christmas just a little healthier
There's nothing wrong with a big celebratory meal every now and then, but it does make sense to add some healthy vegetable options.
Try these, they are all year staples for us, but a particularly good addition to Christmas lunch.
And so we head towards the end of another year. As ever, it's been a busy one at Naturally Chiropractic and we are all looking forward to the Christmas break and spending some time with our friends and family.
During the holiday season, the practice will be closed from December 24 until January 4. However, we will have limited cover for emergencies on December 21, 22, 23 and 29. Full details are here.
In the meantime, may we wish you all a very Merry Christmas and an enjoyable holiday season.
Supporting the community
At the practice, it's part of our beliefs to help others and we do our best to keep an eye on what goes on around us. So we would would like to remind you of these special charity events and hope you will support them too.

Toy Day is Wednesday December 9th: and all day, we will be exchanging our time for a toy or books to be donated to St Oswalds Hospice. We are also collecting foods for the Whitley Bay Foodbank, who appreciate tinned and packaged items with a long shelf life.

Climbing a mountain: on December 11, Kevin Maughan start his trek up Jebel Toubkal in the Atlas Mountains. This challenging hike is also in aid of St Oswalds Hospice. if you'd like to support Kevin, you can donate at the practice or online here.

Sweet potato chips
~ a whole, large sweet potato (or use butternut squash)
~ 2 tablespoons coconut oil
~ ground chili or smoked paprika
~ salt
Peel the sweet potato and cut into thin strips. Heat the oil in a roasting pan, add the chips then shake to coat them. Sprinkle with salt and your preferred spice and bake at 250ºC for about 20 minutes. Give the tray a shake at 10 minutes and test them – you may need to adjust the time depending on how thick you have cut the chips.
Brussels and bacon
~ 500 grams of sprouts
~ 4 rashers of thick bacon
~ 2 tablespoons butter, coconut or olive oil
~ 1 onion
~ salt and pepper
Fry the bacon rashers in a pan, then lift out to drain. Add the butter or oil to the bacon fat and juices and stir. Next, add the sliced onions and halved sprouts. Stir occasionally until the sprouts are cooked but still crunchy. Add the chopped bacon back in, mix together, season and serve!
Contact Naturally Chiropractic on t: 0191 259 6777 e: info@naturallychiropractic.co.uk or use the form below.
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