What's happening at Naturally Chiropractic
Naturally Chiropractic in Tynemouth
A change of pace

It's back to school for the children and, for those of you who have them, we know you will have had a busy time looking after the kids and keeping them happy and entertained.
For many parents, this means you may have been doing activities and sports which aren't part of your normal routine and may be feeling the results! Now that life is back to a more normal pace, you should have some spare time to get adjusted and put everything back in place after the fun and crazy summer running around after the younger members of your family.
Can we also remind you to take care of them by ensuring their school back packs are appropriate. If these are too heavy, fitting badly or worn slung over just one shoulder, they are likely to cause spinal stress. Do feel free to give us a call or drop in if you need any advice.
What's going on...
We'd like to thank everyone who helped us raise funds for the Children's Heart Unit Fund at the Freeman Hospital in Jesmond, a facility that does the most amazing work for children with heart issues.
Congratulations go to three of our clients: Liz W was the recipient of the Ringtons Tea prize; Leon X won Blue Reef vouchers and our very own Sarah L won our Naturally Chiropractic prize.

This is one of Estelle's all time favourites, and although it takes a while to make, it is full of
healthy ingredients. Make it as
good as possible by using organic
caster sugar if you can.

Pure indulgence
Now that your little 'monsters" are off your hands for at least part of the day, it just might be time for the grown-ups to treat themselves to a little pampering. Obviously, you can come to the practice for a rejuvenating massage or an adjustment that will get your whole body feeling better, but for a private and exotic treat, try this truly indulgent cake!
Mandarin-almond celebration cake
3 mandarins
1 cup caster sugar
6 eggs
2 cups ground almonds
1/4 cup superfine caster sugar
zest of 2 oranges
whipped cream (or coconut cream)
Put the mandarins in a saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times. Preheat the oven to 160ÂșC. Drain the mandarins and cool to room temperature, split them open and remove any seeds. Puree the mandarins, including the skins, in a food processor.

Whisk the sugar and eggs together in a large bowl until combined. Add the ground almonds and mandarin puree and stir thoroughly. Pour into a well greased 24cm springform cake tin and bake for 1hr 10 min, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.

While the cake is cooling, put the caster sugar and 60ml water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise, then lift the zest out with a fork and cool it on a plate. Serve the cake with lightly whipped cream and the caramelised zest.

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