In This Issue
We're Looking for a Massage Therapist!
Are you a talented Licensed Massage Therapist? Do you know someone who is?
WE WANT YOU!
If interested in being a part of the East Vancouver Chiropractic & Massage Therapy Team, please give our office a call!
360.718.8240
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Dr. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy
360.718.8240
Get Gardening!

April is National Garden Month!

April is a great time to get outside and get gardening!   Building a garden, large or small, benefits our health,  environment and communities.

Gardening provides physical activity, reduces stress and  can lead to healthier eating and gardens improve the  health of local ecosystems by absorbing and filtering rain  water, reducing soil erosion, and reducing the urban heat
island effect. Community gardens can foster connections  with neighbors and studies have shown that crime  decreases as neighborhood green space increases, not  to mention, they can also increase nearby property  values. Composting saves space in landfills, which
saves city and taxpayer dollars... So as you can see,  GARDENING IS GOOD!

You don't have to have a big backyard to enjoy
gardening. The National Gardening Association has lots  of ideas to get you started!

Harissa Lamb  with 
Lemon
MINT 
Chickpea Salad

Grow some mint!
There are so many reasons to get a little mint in your diet...it promotes digestion, improves oral health and is a natural stimulant, helping with fatigue & depression, just to name a few!  This recipe from  sunset.com is so delicious and a great fresh & vibrant recipe to whip up for Spring!  While it calls for the lamb to be grilled, you can also do it in your broiler.

INGREDIENTS (makes 4 servings):
  • 2 lbs. Lamb, center cut or bottom roast
  • 1/4 cup Harissa (Mediterranean chile paste)
  • 1 clove garlic, minced
  • 1/4 cup EVOO
For Salad:
  • 2 cans (14.5 oz.) chickpeas, drained
  • 2/3 cup Fresh Mint Leaves
  • Thinly sliced peel from 1 lemon
  • 2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 cup EVOO
  • 1/4 cup Red Onion, thinly sliced
DIRECTIONS:
Prepare a grill for high heat.  Combine harissa, minced garlic & 1/4 cup of EVOO (some will be used for serving).

Cut lamb into 4 pieces; brush 2 tbsp. of sauce over each.  Grill lamb, turning & brushing with a bit of sauce (10 min. for medium-rare).  Let rest, then slice.

For salad:
Combine chickpeas, mint leaves, thinly sliced peel from one lemon, lemon juice, salt, red onion, and 1/4 cup of EVOO.

Serve lamb over salad with remaining harissa sauce on the side.

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