What's happening at Naturally Chiropractic
Naturally Chiropractic in Tynemouth
It's all go this month!
Sometimes it's so busy here at Naturally Chiropractic we simply don't know where to start! But of course, the best thing to start with is what makes us tick – chiropractic.
This month includes Spinal Awareness week, when we aim to promote the benefits of chiropractic for everyone. This years theme is Keeping You Connected so we will focus on how chiropractic can keep our bodies physically connected through chiropractic adjustments, exercise and diet advice. Apart from improving health and vitality, chiropractic also connects families, friendships and communities all over the world. There's some more information here.
Talking of communities, here in Tynemouth the Food Festival kicks off on May 7 and 8. There will be entertainment, demonstrations and more than 50 stalls with fresh foods from local producers. We always encourage all our friends and clients to indulge in as many fresh, homegrown foods as they can and this is the place to get them.
New practice, new people,
Back at the practice we are very pleased to announce that we have a new and very special person joining our team. Kerri Elston Doherty has been a chiropractor for 18 years and has been working with Estelle on the United Chiropractic Association. You can read about Kerri here. She will start taking appointments from May 31st (she's currently busy moving house, husband and two kids over from Ireland) so please drop in and say hello.
Also, while you're here, you can take a peak at the new practice. The work is nearly done and we now have two adjustment rooms: a private space downstairs or a new spacious open plan area upstairs. It's lovely and we are rather proud of our new look.
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New healthy treat recipe
We were delighted to receive the recipe for this absolutely, gorgeous and gooey Almost Paleo, Zesty Carrot and Ginger Loaf from the equally gorgeous Kirsty Harwood.

• 50g butter (substitute ghee or coconut oil for full paleo).
• 50g odourless coconut oil, plus extra for the tin.
• 50g dates, soaked in water for half an hour then finely chopped
• 50g coconut flour
• 50g almond flour
• 20g black treacle
• zest 1 orange
• zest 1 lemon
• 120g carrot, grated
• 1 tsp baking powder
• 1 tsp ground ginger
• quarter tsp freshly ground black pepper
• quarter tsp bicarb
• 2 eggs


• Heat oven to 180ºC/160ºC fan/gas 4.
• Butter then line a 900g loaf tin with baking parchment. Put the butter, soaked dates, treacle and zests into a large saucepan. Heat gently until everything has melted together.
• Add the carrot, all the coconut and almond flour, bicarb, ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter.
• Taste for sweetness, should be about right, but if bitter add a little honey.
• Pour into the tin and bake for 45 mins, or until dark brown and risen, and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
When the cake is completely cool, cut into slices and serve.

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Contact Naturally Chiropractic on t: 0191 259 6777 e: info@naturallychiropractic.co.uk or use the form below.
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