Events

 

November Doc Talk:
  

Special Guest Speaker Presentation
 
You are invited to a holiday health workshop of great tips and mindfulness exercises on 

Thursday, November 30 
at 6PM with health coach Courtney Thomson! 
 
Come relax, unwind, and embrace new ways to welcome your wellness and optimal health through the holidays. Integrative Nutrition Health Coach, Courtney Thomson, will guide you through mindfulness exercises to help you quiet down and tune in to what your body wants and needs to thrive, so you can healthfully navigate this busy time of year. You’ll get a taste of what it feels like to slow down and nurture yourself. Come sample this scrumptious soup or whip it up at home if you aren’t able to attend!
 
Creamy Green Detox Soup
Recipe from The Elimination Diet by Alissa Segersten and Tom Malterre
 
Ingredients:
  • 1 Tbsp extra-virgin olive oil
  • 1 large leek, chopped
  • 2 lbs. zucchini, chopped
  • 1 lb. green beans, trimmed
  • 8 cups chicken or vegetable stock
  • 2 tsp. sea salt
  • 2 tsp. dried thyme
  • 1 bunch fresh spinach
  • 1 large handful fresh parsley
  • 1 large handful fresh basil
Directions:
 
1.     Heat oil in 6- to 8-quart pot over medium heat. 
2.     Add the leek and sauté for 5 minutes.
3.     Add zucchini, green beans, broth, sea salt and thyme. Cover and simmer for 15 minutes, or until the vegetables are tender. 
4.     Add the spinach, parsley, and basil. Cover and simmer for another 2 minutes. 
5.     Remove pot from heat and use an immersion blender to puree the soup in the pot.  Alternatively, you can transfer in batches to a traditional blender, but let the soup cool down a bit before doing so, particularly if your blender is made of plastic. (If you choose the traditional blending option, you’ll need another large, heat-safe container to keep the pureed soup separate.)
6.     Store leftover soup in 16 oz. mason jars for single servings that can easily be reheated at the office.  Or freeze in wide-mouthed pint or quart jars for later.
 
Yield: about 8-10 servings
 
Tip: To chop a leek, first trim off the roots, then trim off the upper 1 to 2 inches of the top.  Slice lengthwise down the center, and run under cold water to remove dirt. Proceed with chopping and remember it doesn’t have to be pretty; you are going to blend it anyway!