In This Issue
Stay in touch!
Like us on Facebook

Follow us on Twitter

View our videos on YouTube

Find us on Google+

Find us on Yelp
Dr. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy
Stop a Cold in its Tracks!
It's that lovely time of year that gets everyone sniffling...yup, cold season is upon us!  Got a tickle in your throat?  A cloudy head? An achy body?  Considering the average adult gets three colds per year, you're probably coming down with something!

If you do come down with something, get some sleep, get lots of fluids, and  try this great home remedy that has been found to help stop a cold quickly!

Peel & grate about 1/2 ounce of fresh ginger root.  Bring the ginger to a boil in 2 cups of water, turn down the heat & simmer for 20 minutes.  Strain and drink a cup every few hours.  The pungent components in ginger, called gingerols help fight viruses.  If you can handle a little spice, add 1/8 a teaspoon of cayenne pepper to one cup of your brewed ginger tea to help clear your sinuses.

Chicken Soup

It's soup, soup, soup, all month long, because
January is National Soup Month!
Chicken soup has been shown to help break up congestion and eases the flow of nasal secretions. Chicken itself contains an amino acid called cysteine that is released when cooked, which thins mucus in the lungs, aiding in the healing process.  This chicken soup, from, is fortified with a few simple ingredients (like garlic & cruciferous greens) that will make the soup even more effective in fighting cold & flu kick that soup up a notch!

INGREDIENTS (yields 6-8 servings):
  • 2 tbsp. coconut oil
  • Salt & pepper
  • 1 whole chicken, about 4-5 pounds
  • 3 large leeks, cleaned & sliced thin
  • 3 carrots, sliced in 1/4-inch rounds
  • 3 celery sticks, chopped 1/4-inch
  • 6 cloves garlic, thinly sliced
  • 2 tsp. fresh thyme, minced
  • 2 whole sprigs fresh rosemary, 1 (about 1 tsp.) minced
  • 2 tbsp. flour
  • 1 cup white wine, sherry or vermouth
  • 6 cups low sodium chicken stock
  • 2 bay leaves
  • 4cups winter greens, chard, kale, beet greens, sliced
  • 1/4 cup parsley, chopped
  • If desired, feel free to add: chopped potatoes, turnips, parsnips or sweet potatoes
In a 6-quart Dutch oven or comparable heavy-bottomed pot, heat coconut oil or other high-heat oil over medium-high heat until simmering but not yet smoking. Season chicken with salt and pepper inside and out. Place chicken in pot and sear on all sides until golden brown, turn when each side removes easily from the bottom of the pot. Remove to a plate, and reduce heat to medium.
Remove all but 2 tablespoons of oil in pot, you can reserve the drippings and rendered chicken fat for dumplings or just discard. Sauté leeks, carrots and celery until soft, about 4-5 minutes. Add half of the thinly sliced garlic and minced herbs, stirring for another 30 seconds. Sprinkle with flour and stir for another minute.

Using a heavy wooden spoon, scrape the browned bits from the bottom of the pot as you add the wine. As the bottom becomes clean add chicken stock. Return chicken and any accumulated drippings to pot. Cover and cook until chicken is tender and will easily pull apart, about 40-50 minutes. If using chopped potatoes, turnips, parsnips or sweet potatoes, add after 20 minutes.

Remove chicken and whole herbs from pot, discard herbs. Remove meat from chicken, discarding bones. Return chicken meat to pot and stir in along with the rest of the garlic, greens and parsley. Cook until greens are tender, about 5 minutes. Serve hot, alone, with noodles, or wild rice.

Our patients are the backbone of our practice... 
we miss you when you're not here!  
Be sure to keep in touch with us via social media and our website, 

Yours in health,

Dr. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy