Note from Dr. Cindy
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Greetings!  A special greeting this Thanksgiving to express to you my sincere appreciation for your confidence and loyalty. It truly is a privilege to be your Chiropractor and to guide you on a path to healthier living. May all that is good in this world be yours in abundance. Best wishes for a happy and healthy Thanksgiving. Dr. Cindy
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Office News
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Thanksgiving Week Schedule
The office will be open next week on Monday, Tuesday and Wednesday (November 24, 25 & 26)all day and closed Thursday and Friday.
What are you thankful for? Now until Thanksgiving, tell us what you are thankful for by writing it on our windows and glass doors.
2015 Wellness Calendars
Fundraiser for Plymouth natives, Erica Kiela & Emily Alsheskie students at Life Chiropractic College. They will be providing Chiropractic mission work in January in the Dominican Republic. Cost of calendars is $6.00. Any donation above $6.00 will go to the chiropractic students!
$6.00 = Calendar
$10.00 = Calendar + $4 to students
$20.00 = Calendar + $14 to students
$50.00 = Calendar + $44 to students
Cash donations are also welcome.
Pictures in the calendars were taken by Dr. Cindy's father-in-law and his brother on their travels.
Just a few calendars left, get yours today!
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Shanna's Recipe Corner
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The recipe is from Forks Over Knives The Cookbook from Chiro-Health's Lending Library. It's so yummy...Shanna made this twice already!
Savory Squash Soup - 2 ½ cups butternut squash, peeled, halved, seeded, and diced (from about 1 medium)
- 1 large russet potato, chopped (about 1 cup)
- 1 medium yellow onion, peeled and chopped (about ½ cup)
- 1 clove garlic, peeled and chopped
- ¼ tsp. Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
- Pinch freshly ground black pepper, or to taste
- ¼ cup green peas
- ¼ tsp. lime juice
- Finely chopped parsley
- Bring 3 cups of water to boil in a large pot over high heat. Add the squash, potato, onion, garlic, herb mix, and pepper. Reduce the heat to medium and cook, covered, for 20 minutes, or until the vegetables are tender.
- Puree the soup using an immersion blender or in a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the green peas and lime juice. Cook an additional 5 to 7 minutes, or until the peas are tender. Garnish with parsley and serve hot.
Serves 4
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Chiropractic is health care not disease care!
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