Helping you EAT, MOVE and THINK your way to better health
from Naturally Chiropractic and Living Naturally
What a funny month July has been with three or four seasons on almost every day. No doubt many of your summer plans have gone awry and, if you have the kids home from school, your patience levels are wearing thin.
THINK the art of patience_

Likewise, at the practice, we have noticed a lot of people are expressing higher levels of frustration with the healing process and the time it can take to resolve a problem. It is only natural that this becomes more problematic when you are expecting to be doing other things – holidays! – and don't want to be in pain.

Maybe you have had some niggles that you have been ignoring in the hope they will fade away naturally; perhaps you want to resolve the affects of an old injury or sort out the knock-on effect of a surgery.

Whatever the underlying cause of your problem, healing and rehabilitation takes time and you will need to be patient. A few things things to remember..

~ Even once you are on the road to recovery, there can be good days and bad.
~ If you are in pain, take it easy.
~ If you are feeling good, take it easy! Don't risk making matters worse by pushing too hard.
~ Exercise regularly but gently.
~ Never feel embarrassed to ask us a question or voice your frustrations. As chiropractors, we have all been through the healing process and understand that it can be a long road to get back to peak fitness.
None of this is new, of course. A long time ago, somewhere around 200BC, the famed Roman playwright Plautus wrote, "Patience is the best remedy for every trouble.” Enough said.
.EAT calmly__
When it comes to knocking out a fabulous meal, patience is not a word most chef-sorts use. However, this delightful recipe comes from a Nigella Lawson favourite. It is quick, simple and fabulous. And leaves you plenty of time to relax and enjoy yourself doing other things!
350 grams smoked cod
1 small sprig fresh parsley
2 bay leaves
1 teaspoon black peppercorns
1 stick celery
375 mls of water
80 mls of white wine
2 x 410 grams canned cannellini beans
Approx. 60 mls of fish cooking liquid, see below
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
salt and pepper (to taste)
• Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk. Pour in the water and wine and bring to the boil.
• Cover the pan and simmer the fish 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, but keep it warm.
• Pour the poaching liquid into a jug then return about 60ml to your pan.
• Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan, warm them for about 3 minutes.
• Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.
• Check the seasoning then, to serve, sprinkle with a last bit of parsley and eat!
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