...and welcome to the Naturally Chiropractic November newsletter
It's all fun and games
Or at least it should be if you're a kid! Once again we are approaching Toy Day, when those of us at the practice offer our clients a free adjustment in exchange for a toy to be donated to St Oswalds Hospice. Toys – or books – need to be new, unwrapped, and suitable for a child under the age of 16.
Toy Day is Wednesday December 9th.
At the same time we will also be collecting foods for the Whitley Bay Foodbank who appreciate tinned and packaged foods or other non-perishable items that are suitable for long-term storage.
If you don't have an appointment that day but would like to donate, drop your item in to the clinic. We are happy to see you and can say thanks in person!
Honey, we're home!
After an absolutely amazing fortnight in the Maldives, Estelle is back in the fray and raring to go. She is also pleased to announce that the wayward knee coped well with climbing ladders, kicking in strong currents and waddling about in a pair of fins.
While Estelle and webmaster, Beth were in the tropics, Kevin Maughan made a 4,000 foot climb on the beautiful island of Crete to prepare for his trek up Jebel Toubkal in the Atlas Mountains next month. Also in aid of St Oswalds Hospice, if you'd like to support Kevin, you can donate at the practice or online here.
Exotic, comfort food!
With the light fading and the temperatures dropping, Estelle and Beth felt it was the perfect time to share two delicious recipes from the Maldives.

Spicy, warming and still super healthy... but feel free to adjust the chili level to fit your personal comfort zone

Beetroot curry
~ 200 grams of raw beetroot
~ 2 tablespoons coconut oil
~ 1 onion, 1 clove of garlic
~ 2 chillies
~ 1 teaspoon each of mustard seed, curry leaves, chili powder and a big pinch of fennel seeds
~ 1 tablespoon of curry powder
~ 300 ml coconut milk
Peel the beetroot and cut into thin strips. Heat the oil and fry the mustard seeds until they pop then add the onion, garlic, green chilies and curry leaves. When tender add the remaining spices and fry for two minutes. Next, add the beetroot strips and coconut milk, salt and pepper to taste and simmer for 15-20 minutes.
Lentil curry
~ 100 grams lentils
~ 300 mls water
~ 3 tablespoons coconut oil
~ 200 mls coconut milk
~ 1 onion, 1 clove garlic, 1 lime
~ 1 teaspoon curry leaves
~ Half teaspoon each of turmeric powder, mustard seeds, fresh chopped ginger and a large pinch of fennel seeds
~ 1 tablespoon of chili flakes
Add the lentils to a bowl, cover with water and soak for 4-5 minutes before draining and rinsing. Place in a pan with 300 mls water and the turmeric powder. Cook for 3-4 minutes, add the coconut milk and cook for another 3 minutes, then allow to cool. In another pan fry the mustard seeds until they pop, add all the other spices (except the chili) and cook until the until the onion is tender. Add the chili and lentils, mix well and season with salt, pepper and lime juice.
Contact Naturally Chiropractic on t: 0191 259 6777 e: info@naturallychiropractic.co.uk or use the form below.
We respect your privacy. If you would rather these newsletters didn't arrive in your inbox, put unsubscribe on this form.