November Newsletter

Berkhamsted Chiropractic Clinic Autumn LeavesPathways to family wellness is a quarterly magazine that invites you to explore your options for family well-being. It contains informative articles designed for parents, educators, practitioners and other interested readers.

John Marc The Managaing Editor says "This newest issue, Connection, has given us a wonderful tool in life; the power to turn stress into a challenge and become victorious." 

"Toxic odors, work deadlines, family tensions...things that were once unavoidably detracting, are now green lights to turn my systems on high gear." 

We focus on The Stress Paradox, Living a Heart-Centered Life, Breathe Deep, A Soulful Alternative to a Birth Plan, and Are You Not Selfish Enough, among others, in an endeavor to turn our biology on and enter a new state of development.

Kelly McGonigal's The Stress Paradox has us set up for a lifestyle change that is more important now than ever. In addition to McGonigal's important message, there are two practical, yet distinct, themes in this issue of Pathways to Family Wellness that we would like to share: 

1) The power of conscious living/parenting.

2)The importance of informed living/parenting.

What is the difference between these two? 

Informed living is about the cost/benefit analysis of our choices and it can often relate to things that have the tendency to become political. 

Conscious living is blind to politics and controversy, a bit like the practice of yoga. Some people may be more flexible than others, but negative judgment is always futile and unhelpful, whereas compassion will help accelerate one forward. 

There are articles on infant sleep, childhood education, children's wellness options and the current state of scientific medicine.

As a Health & Wellness clinic we recommend this magazine as a useful resource as we all work towards a greater health and consciousness.

As we move into autumn we all crave heartier, warming meals: big bowls of curries and stews. This vegan Thai green curry is a Deliciosly Ella favourite. It’s so full of flavour and you can make big batches of it so easily, so that you have great leftovers for busy days and work lunches. It’s made with a mix of garlic, onion, curry paste, coconut milk, lemon grass, tamari, fresh basil, red chilli, courgettes and baby corn, although you can chop and change the veg for whatever else you have in the fridge – mange tout works really well in here, as does wilted spinach. Serve it with rice, but it’s also great with quinoa or just on it’s own.
Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.
Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk.
Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.
Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper. Sit down, relax & enjoy.