News from Dr. Dan's Natural Healing Center
October 2015
DANIEL EYINK, MD
171 High Street
Newburyport, MA -01950
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We have some exciting upcoming events at Dr. Dan's in October and November! Please join us for the Nourishing Steps Shopping Class, or for Dr. Dan's Holiday Class offering unique and fun homemade gift ideas, as well as tips for eating healthy during the holidays. Upcoming talks include a Free Talk with Dr. Alia Elias on Natural Healing with Nutrition & Focus on Health with Alan Powell.
Soon there will be frost on the pumpkin and you'll be glad to have some homemade broth on hand for soups, stews, and other recipes to ward off the chill. See below for recipes from Dr. Dan's Kitchen including Easy Chicken Bone Broth, Grass-fed Meatballs with Homemade Tomato Sauce, & our Paleo Pumpkin Custard.
Dr. Dan
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From Dr. Dan's Kitchen:
Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it's made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals.
Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch...just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
 Ingredients:
- 1.5 - 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you're not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Directions:
Add all ingredients to large crockpot; use enough water to cover all chicken bones.
Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours.
Cool, drain through a thin strainer. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn't break.
A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!
Homemade Tomato Sauce with
Grass-fed Meatballs
 When our friends vacation in Maine each year during tomato harvest season, it's our cue to raid their garden! These gorgeous plum tomatoes were begging to be made into a sauce and they did not disappoint.
Ingredients for sauce:
- Six to eight fresh plum tomatoes, chopped into large pieces
- 1 large red onion, peeled & chopped
- 3 Tbsp. olive oil
- 1 Tbsp. coconut oil
- 1 to 2 Tbsp. organic chopped garlic
- 1 small can organic tomato paste
- 1 to 2 cups filtered water
- Celtic sea salt to taste
- 2 Tbsp. rapadura or grade B maple syrup
- 1 to 2 Tbsp. organic basil
Directions:
Heat cast iron pan, add olive oil and coconut oil. Sauté onion and garlic then add in chopped tomatoes and stir for a few minutes. Add tomato paste and 1 cup filtered water and allow simmering until tomatoes are cooked. Add in rapadura, basil and salt to taste. Turn off stove, transfer to stockpot; cover and allow to sit while you are making the meatballs.
 Ingredients for meatballs:
- 2 pounds grass-fed ground beef
- 2 eggs
- 1 large onion, peeled & chopped
- 1 Tbsp. organic chopped garlic
- ½ cup heavy cream, raw
- 1 ½ slices sourdough or gluten free bread, crumbled (or ½ cup almond flour for grain free meatballs)
- 2 tsp. Celtic Sea Salt
- 1 Tbsp. organic oregano
- 2 Tbsp. butter & Coconut oil for pan
Directions:
Place ground beef in large bowl; add 2 eggs and mix thoroughly with fork and with your hands. Place crumbled bread (or almond flour) in small bowl and cover with cream to soak. Melt butter in cast iron frying pan; add garlic and onion & sauté the chopped onion just until soft.
Toss sautéed onion and soaked breadcrumbs into ground beef/egg mixture. Add oregano and sea salt. Mix thoroughly and make 1 inch meatballs. Brown meatballs in heated cast iron pan (with 2 Tbsp. coconut oil). Once browned, place meatballs into tomato sauce stockpot and simmer on low for 20 to 25 minutes until meatballs are cooked.
Serve over rice noodles or julienned zucchini noodles!
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Upcoming Events at Dr. Dan's . . .
Dr. Dan's Nourishing Steps Shopping Class $35
Dr. Dan's Nourishing Steps Shopping Class at Market Basket in Newburyport is a 90 minute tour led by our Nutrition Counselor. This informative and practical tour will point you in the direction of foods we recommend, aisle by aisle using our lengthy shopping list and map.
Even if you've shopped Market Basket for years, our tour will reveal foods and brands you've never noticed before! We will also provide for you maps to Trader Joe's, Stop and Shop and local farms and markets.
Contact us to register for one of the dates below:
Wednesday October 14th, 5:30pm to 7:00pm OR
Wednesday October 28th, 10:30am to 12:00pm
**You must be a Natural Healing Center patient to attend shopping class**
FOCUS ON HEALTH with Alan Powell
Monday, October 19th, 6:30 to 7:30pm
$15
Have you tried everything under the sun to feel better? Have you had the thought, that no matter what you do, it seems that your health doesn't seem to change? Well it's time to find your path to feeling GREAT! It's time to wake up feeling refreshed, renewed and empowered every day!
If this sounds appealing to you, then you owe it to yourself, to join us for this life changing discussion.
It's really time to be truly HEALTHY and move your focus to other parts of your amazing life experience.
FREE TALK
Natural Healing with Nutrition with
Dr. Alia Elias
October 29th, 12:00pm to 1:00pm
 Join us for a FREE TALK on Natural Healing with Nutrition. Dr. Alia Elias will discuss the benefits of following Traditional versus Modern Diets, along with strategies for transitioning to nutrient-dense foods & utilizing local resources.
She will also discuss nutritional support for digestive issues, thyroid health, and hormonal balancing. There are common stressors that cause symptoms of poor health, and the proper nutrients bring the body back into balance.
Please email or call us to register!
Dr. Dan's HOLIDAY CLASS - Gift Ideas, Holiday Recipes and Holiday Eating Tips!
Sat Nov 7th 10:30-12:00p
Please join Sara Thielsen, NTP for our annual Holiday Class at Dr. Dan's.
This special holiday class will inform you with creative Homemade Gift Ideas from the heart & provide you with delicious Holiday Recipes (and samples!) to wow your family and friends. You will also receive some great tips for eating well while also enjoying yourself at parties and gatherings throughout the holiday season.
Please email or call us to register!
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One More From Dr. Dan's Kitchen:
Fall is just around the corner. And there is no better way to kick off the cool weather than with our Paleo Pumpkin Custard!
Ingredients:
- 1-¼ cup organic coconut milk
- 4 large eggs
- ½ cup grade B maple syrup
- ¾ cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon Celtic sea salt
- ½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)
Directions:
- Preheat the oven to 325°F, and boil a full kettle of water.
- Prepare two 9" x 13" glass baking dishes by placing a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
- Heat the coconut milk in a small saucepan over low heat until steaming but not boiling.
- Crack the eggs into a large bowl, add the maple syrup and whisk well.
- Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously.
- Add pumpkin, spices, vanilla and salt and whisk until well blended.
- Place 5 ramekins into each of the two towel-lined baking dishes and ladle in the mixture.
- Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer to the oven.
- Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they're still slightly jiggly in the middle.
- Cool the custards on a wire rack until they're room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut flakes. Garnish with fresh berries just before serving. Enjoy!
In Good Health, Dr. Dan
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