February 2020
Helping you EAT, MOVE and THINK your way to better health

Every now and then, a news item crops up in the media that is a good reminder of the things that we try to practice here. Hugh Fearnley Whittingstall's recent immersion into cold-water swimming is the latest, but is a fundamental principle in Estelle's daily routine.

Many people are seen emerging from King Edward's Bay at sunrise. Passers-by no doubt think 'weirdo' or 'nut-cases' yet there are many benefits to a dip in cold water. It stimulates our immune system and reduces inflammation in our bodies.

This process reduces our perception of pain in a similar way to drugs like morphine or codeine. It also creates an increase in our feel-good hormones, endorphins. The results? Reduction in chronic pain (the reason Estelle first tried this), stress or depression; improved sleep patterns, higher energy levels and better mental health. Even those with menopausal symptoms have found relief in cold water!
If you feel you might benefit, start by turning off the hot water at the end of your shower and let the water run cold for 30 seconds. If you feel invigorated, extend the time. OR better still, head down to the ocean. We have this most amazing, natural resource right on our doorstep!
At the practice –––>

With the flu season upon us, we are now stocking Vitamins D and C. The vitamin C is low-acid so not harmful to teeth, and the D is easily absorbed.

On the subject of natural resources, we have recently updated our Living Naturally pages. You can access them direct here or from the Naturally Chiropractic home page. It's a good information source if you are looking for advice on ways to adjust your health and well-being in a natural way, with a lot of advice based on Estelle's personal experiences.
Eating well is one of the very best things we can do to support our mental and physical health, especially as more of us are showing increased signs of allergies and other negative responses to foods. This recipe is from Anna Jones, via the BBC, and is full of natural goodies.

At home –––>
INGREDIENTS
• 4 tbsp coconut oil
• 50gms fresh root ginger, peeled and roughly chopped
• 2 garlic cloves
• 1–2 small green chillies,
• 4 spring onions chopped
• small bunch fresh coriander
• few sprigs fresh mint
• 1 heaped tsp turmeric
• 15 green peppercorns
• 2 x 400ml tins coconut milk
• 2 limes, juice only
• 1 tbsp vegetable stock powder
• 1 tbsp tamari or soy sauce
• 1 lemongrass stalk
• Half a butternut squash, peeled and thinly sliced
• 100g spinach shredded
• 100g rice noodles
METHOD
• Melt the coconut oil over a low heat.
• In a food processor, whizz the ginger, garlic, chillies, spring onions, coriander and mint. Add the melted coconut oil, then blend until you have a smooth, deep green paste.
• Add the paste to a pan for a minute to warm, then stir in the turmeric, peppercorns, coconut milk, the juice of one limes, vegetable stock powder and the tamari or soy sauce.
• Add 1.5 coconut tins of warm water and the lightly crushed lemongrass to the pan. Bring to the boil, then lower the heat to a simmer before adding the butternut squash.
• Put the noodles into a heatproof bowl and pour over enough boiling water to just cover them.
• Once the squash is cooked, add the greens to the broth and simmer. Check the seasoning, adding more lime and salt if needed.
• Drain the noodles and divide between four deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice.
Keep up to date with Naturally Chiropractic and Living Naturally at
Naturally Chiropractic www.naturallychiropractic.co.uk ....... Living Naturally www.livingnaturally.life
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