MARCH 2018
Helping you EAT, MOVE and THINK your way to better health

Most people live in a state of excess stress so over the coming months, your Chiropractic team are going to be introducing some new tests to your re-exams to highlight this.

We know that Chiropractic helps your body deal with stress better and we would like to start teaching you how to be aware of this and, of course, how to change it. Estelle is currently learning about heart rate variability, which is how easily your heart copes with the ups and downs of daily life but other tests include your heart rate, blood pressure and how effectively you are carrying oxygen in your blood.

We'd love to see you notice how your body is changing beyond just how it is feeling, so book in for a re-exam and we can start the process!

At the practice: Estelle will be off diving this month but it's still business as usual. Contact Ros or Tracy if you need an appointment. Also, we have a new massage therapist – Hannah Johnson joining us on Thursday mornings. Read about her here.
And now for something a little bit naughty...__
But not very much at all. We do love to treat ourselves to something sweet and gooey and all the better when it's also packed full of wonderful nutrients. This amazing raw Macadamia Cinnamon Cheesecake was a favourite at the practice last month, when Estelle put her on chef's hat to honour Ros's birthday!
Base crust: 1 cup dried figs, soaked in warm water for 30 mins 1 cup almonds
2 tbsp rice malt syrup
1 tbsp maca powder (optional) pinch of salt 20 gms cacao powder
Blitz the figs until broken up then add all the above ingredients (except cacao) until you have a crumbly texture. Add the cacao powder and mix through then press into a lined 15cm square baking tin.
Base topping: 1.5 cups dried figs 2 tbsp coconut sugar
Clean the processor bowl, blitz these to rough a texture, and sprinkle over the base.
Filling: 1.5 cups cashews and 0.5 cup macadamia nuts, soaked in warm water for 30 mins 1 cup dried coconut milk 1 tbsp cacao butter melted 0.5 cup rice malt syrup 50g coconut oil 60 ml lemon juice 2 tbs ground cinnamon handful of dried coconut flakes
Clean the processor bowl again then add all the above except the coconut flakes. Blend until smooth, taste and add more cinnamon if needed. Pour over the base and set in the fridge overnight or freezer for up to 4 hours. Decorate with the coconut flakes.
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