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Dr. Nicholas Peck
East Vancouver Chiropractic & Massage Therapy
360.718.8240


LOVE SPRING!

It's officially Spring, and we couldn't be happier about it!  Even if you live in an area that's warm all year long, there are still upsides to the season...here  some good reasons to be happy that Spring has sprung!

    So many fruits & veggies are never better than in Spring!


More Daylight!
Extra daylight makes many people extra happy... Those golden rays help lighten the load of  Seasonal Affective Disorder (SAD), a type of depression most commonly experienced during the dark and dreary fall and winter months. 




Braised Baby Artichokes 
with Tomato Coulis

Artichokes are one of my favorite foods that are in season in Spring.  Not only are they delicious, but they  are a good source of folate, dietary fiber, and vitamins C and K. This healthy Provencal classic recipe we found on  foodandwine.com, is known as artichokes barigoule. You can serve it over brown rice or couscous if you'd like, but it also makes a perfect vegan main course!

INGREDIENTS (makes 12 servings):
  • 2 lemons, halved
  • 1/2 teaspoon salt
  • 3/4 cup dry white wine
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon thyme leaves
  • 1 medium onion, thinly sliced
  • 2 carrots, thinly sliced on the bias
  • 6 garlic cloves, quartered lengthwise
  • 1/4 cup extra-virgin olive oil
  • 36 baby artichokes (3 pounds)
  • Fresh Tomato Coulis (a thick tomato sauce, idealy fresh), for serving
     
DIRECTIONS:
Squeeze the lemons into a bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Using a sharp paring knife, slice off all but 1 inch of the remaining leaves. Peel and trim the stems. Halve the artichokes, scrape out the hairy choke and drop them into the lemon water.

In a large, nonreactive skillet, heat the olive oil. Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes.

Drain the artichokes and add them to the skillet. Cook until the onion is translucent, about 2 minutes longer. Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes. Discard the bay leaves. Spoon the artichokes and their juices onto plates. Drizzle with the Fresh Tomato Coulis and serve.



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