Celebrating the Fullness of Life

August 16, 2013
A Heart-felt Thank You for voting me Best Alternative Medicine the second year in a row!

Many patients visited. As well, community members wanting to become patients came to meet me.

Prizes for all

Everyone enjoyed tasty food and took home the recipes

Enjoying DandyBlend or Herbal Tea

Plus Natural Action Water taste comparison – noticeably smoother in the mouth, and satisfying

Thank you all for coming! I enjoyed celebrating with you.

Everyone that wanted to enjoyed sample Bowen bodywork.

Product samples to take home – fish oil, vitamin D, Cal/Mag, pain relief cream, and more . . .

Plus a raffle for one lucky winner to get a free Bowenwork session!

Life certainly is full!

Let’s enjoy another year in health . . .

I appreciate YOU!

Now, if you want to recreate any of the goodies, the recipes are here:

Apple Walnut Mini-Muffins

• 2 cups almond meal
• 1 cup chopped walnuts
• 2 Tbs ground flaxseeds
• 1 Tbs ground cinnamon
• 2 tsp baking powder
• ½ tsp sea salt
• 2 large eggs
• 1 cup applesauce
• 1 apple, chopped
• ¼ cup almond milk

Preheat oven to 325 degrees. Combine dry ingredients in a bowl. Combine wet ingredients. Pour wet into dry. Stir until incorporated. If stiff, add 1 – 2 Tbs almond milk. Drop by tablespoons on a greased cookie sheet. Bake 20 minutes, until firm.

Basil Mushrooms

• 1 pound mushrooms – trim ends
• 2 cloves garlic, minced
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1 ½ cups fresh basil, chopped
• ½ cup sundried tomatoes
• ¼ tsp salt

Combine in baking dish. Refrigerate at least 1 hour, stirring. Bake 350 degrees uncovered 20 to 25 minutes.

Pinto Bean dip

• 1/2 cup extra-virgin olive oil
• 6 sprigs fresh rosemary
• 1 can (15-ounce) pinto Beans, drained and rinsed
• 1 clove (medium) garlic, chopped
• 1 1/4 cups packed fresh parsley leaves
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Bring extra-virgin olive oil and fresh rosemary to a simmer in a small pot over low heat for 10 minutes. Discard herb and set rosemary-flavored oil aside.

Puree pinto beans, garlic clove, parsley, lemon juice, salt, and freshly ground pepper in a food processor while slowly adding rosemary-flavored oil in a steady stream.

Transfer dip to a bowl and chill. Serve with assorted vegetables.

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