Chiro-Health Chiropractic Care Center Newsletter
In This Issue
Note from Dr. Munson
Office News
Recipe Corner
Quick Links
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Chiro-Health-Plymouth
  Note from Dr. Munson
Dr Cindy
It's Back-To-School time. 

With that said, it is also a time when children load up their backpacks sometimes filling them to the brim causing many back problems for children of all ages.   

Knowing and understanding how the spine works and the proper way to pack and wear a back pack can help your children alleviate spinal problems.

What better time than now to have your child's spine checked for subluxations.   And... while you're at it let us show them how to wear their backpack correctly!

Be well,
Dr. Cindy
  Office News
Cheesehead Chase
Cheesehead Chase 2013
Cheesehead 1
Cheesehead 2
We had another successful Cheesehead Chase this year!

Over 70 people participated in the annual  2 mile walk/run, 5 mile run as members of the "Chiro-Health Cruisers".  The weather was perfect and the "Adjusting Munson Style" shirts were great.

Book Report of the month
Shanna read the book Final Gifts by Maggie Callanan & Patricia Kelley.  This book helps to understand needs, communications and special awareness of the dying. 

The book is broken down into three sections:
  1. Nearing Death Awareness introduction and background
  2. What I am experiencing
  3. What I need for a peaceful death 
In those three sections, the authors share their personal experiences with the dying and the knowledge and understanding they have learned from them.  A good read for anyone going through the loss of a loved one.  It brought me comfort during a difficult time.

Local Farmers Markets
Get your locally grown fresh produce at the Plymouth or Elkhart Lake Farmers Markets. 
  • The Plymouth Farmers Market is at the Generations Building every Thursday from 12:00pm-5:30pm
  • Elkhart Lake Farmers Market is every Saturday from 8:30am-12:30pm.
    Shanna's Recipe Corner
Tomato & Basil Soup tomato basil soup
Ingredients:
  • 3 cups ripe tomatoes, chopped
  • 1 large onion, finely chopped
  • 1-2 cloves garlic, crushed
  • 1 red chili, seeded and finely chopped (optional)
  • 3 cups chicken or vegetable stock
  • 1 Tbsp. lemon juice or white vinegar
  • 2 Tbsp. flat-leaf parsley, roughly chopped
  • ½ cup fresh basil leaves, torn into large pieces
  • 1-2 Tbsp. extra-virgin olive oil

Preparation
  1. Heat olive oil in a large saucepan.  Add onion, garlic and chili.  Stir while cooking over low heat until onion is transparent.
  2. Add tomatoes and cook until they are pulpy.
  3. Add the stock and lemon juice/vinegar and bring to a boil.
  4. Turn the heat down.  Cover and simmer for approximately 30 minutes.
  5. Remove from heat and stir in parsley and basil leaves, reserving a little of the basil to sprinkle over the soup once it is served.
  6. Serve as is or process in a blender or food processor until smooth if preferred.
Servings: 4
Chiropractic is health care not disease care!