Our bodies,
A subject we often discuss with clients is why they are in pain and how to manage it. Many people become accustomed to using pain relief drugs. However, using them for any extended period will only mask the underlying cause, it won't resolve it. And this can create more problems as time goes on.
If you are taking analgesics (paracetemol or aspirin) or anti-inflammatories (neurofen or ibuprofen), we need to think about what you can do to help your body and support itself in a more natural way.
To investigate the underlying issues that are causing you pain and discomfort, we might suggest you stop taking any pain killers so we can assess and monitor the symptoms while your body is healing. Please talk to us about this next time you are in!
our practice,
This month we are giving the practice a fresh, new look so you might notice the preparations for redecorating over Easter. We look forward to showing you the results in April.
We are also saying a fond farewell to Victoria, our favourite acupuncturist. After two years at St Oswins Place, she is moving on to pastures new and will be opening her own practice. Naturally, we wish her all the best.
We also have a special request for all our clients: could you please update your
email addresses? We have had a lot of bouncing emails, so our apologies if we are disturbing you but we do need to keep our records up to date.
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and back at home.
A lot of foods are packed full of vitamins and minerals that help support our bodies and keep our immune systems running at full tilt. Here's one of our favourite recipes that does all that and tastes great.
500 grams pork tenderloin, boned
500 grams of fresh spinach, steamed
100 grams of Spanish chorizo
1/2 teaspoon salt,
3 cloves minced garlic
2 tablespoons extra-virgin olive oil,
butter or coconut oil
Preheat the oven to 450°F. Lay the pork on a cutting board and slice through the center of the meat but without cutting all the way through. You want to "fold" it open then cover it with plastic wrap and either pound or roll it flat so you can stuff it with the other ingredients. Think Swiss Roll cakes!
Next, combine the spinach, chorizo and 1/4 tsp salt in one bowl and the garlic, 1 tbsp oil and 1/4 tsp salt in another bowl. Spread the spinach mixture and half the garlic in the center of the pork, leaving a 1-inch border then roll it up to enclose the filling. Fold in the ends and tie it up with kitchen string.
Heat a tablespoon oil and lightly brown the pork on all sides, for about 6 minutes then brush the top with the remaining garlic mixture; season with pepper then roast the pork for 15 to 20 minutes.
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