Tis the season to be....
Jolly? Happy! and indulgent with your friends and family. No matter what you are planning to do over the holiday season, may we wish you all the best.
Of course, we will always be thinking about your health, so may we remind you to take care, especially if you are out in the wintry weather and snow – should we be lucky enough to get a white Christmas. Taking the kids for rides on a sled, walking in the hills or skiing are all fantastic ways to enjoy the extra time together, but do be careful of the unusual and slippery conditions.
If you need us, we will be here for most of the month especially as will be having lots of fun on Toy Day. We hope to see you on Wednesday, December 7th as we support the Salvation Army and Whitley Bay Food Bank.
What we're doing for Christmas
Estelle is now back to work for a couple of weeks, before heading off for a sunny break down-under that should finally fix that knee of hers. She'll be back at the practice and working full time from January 9th.
Kerri and Jo will be holding the fort throughout the entire holiday season, so if you need an appointment, please check our hours on the left, then get in touch.
It seems that being vegetarian is a popular topic at the moment, and we have been discussing it in the practice on
a regular basis. We'll be posting some information on
Living Naturally in the New Year, but for those of you who have asked, here is a fantastic option for Christmas Day.
This recipe has been adapted from
one on mynewroots.org
Going green
Butternut Squash Lasagna
Butternut Squash Sauce • 2 kg butternut squash (or pumpkin) • 3-4 cloves garlic • 1 tbsp. olive oil • 1 tsp. lemon juice • salt to taste
Directions: Cut butternuts in half lengthwise and scoop out seeds. Rub with a little olive oil and a sprinkle of sea salt. Roast in a 200°C oven until soft, about 40-60 minutes Remove from the oven, cool then scoop out flesh and then whizz in a food processor with the remaining ingredients antil smooth. Season to taste.

Celeriac Noodles: 600g celeriac • vegetable broth
Directions: Peel the celeriac then cut horizontally into very thin sheets. Braise the celeriac sheets in simmering vegetable broth for 3-5 minutes until just al dente – not mushy - as it will finish cooking in oven. Drain and set aside.

Bean Béchamel: 2 cups of butter beans or any white bean • grated nutmeg
• 1 tsp. lemon juice • 1 tbsp. olive oil • pinch salt • quarter of a cup water
Directions: Cook the beans or if using canned, drain and rinse. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results. Season to taste.

Assembly: Layer the vegetables in a casserole dish, starting with the celeriac and finishing with the béchamel. Add some thyme (or chopped rosemary) and black pepper betweeen layers as you go. You can also add layers of raw spinach for an extra kick. Pop in a moderate oven for about 30 minutes, then eat!
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