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Chiropractic Solutions News – March 2019

Despite the hot weather this week summer is over, and the days are getting shorter. It’s important that good physical activity habits formed during summer, are kept up, and if you haven’t started any, what better time than now! On popular demand this newsletter contains some info on better nutrition, Ketogenic diet and better ways for intermittent fasting.
Clinic news
- The Clinic will be closed on Labour Day 11th March 2019.
- Dr Luke will be away from 19th March returning to work on Thursday 28th March as he is attending the FICS (International Federation of Sports Chiropractic) symposium in Berlin. Dr Neil and Dr Justin will see his patients whilst he is away.
- Evie is back from her first overseas adventure in NZ. She had an amazing time in Kerikeri, Auckland, Wellington, Taupo and Rotorua. See her pic below of Rainbow Falls in Kerikeri.


Dr Luke was the MC at Sports Medicine Australia Running symposium, and held the panel discussion with Craig & Krystine Mottram

Costa Rican Black Bean Soup

A fabulous stew of black beans and poached eggs by Jamie Oliver, low in calories, keeping you feeling fuller for longer.
Ingredients
- 3 red onions
- 2 cloves of garlic
- 2 sticks of celery
- 1 green pepper
- 1 red pepper
- 2 fresh red chillies
- ½ a bunch of fresh coriander
- olive oil
- ½ a bunch of fresh thyme
- 2 x 400 g tins of black beans
- 2 fresh bay leaves
- 4 large free-range eggs
- 1 tablespoon red wine vinegar
- extra virgin olive oil
- 4 corn tortillas
Method
- Peel and finely chop the onions and garlic, then trim and finely slice the celery. De-seed and finely chop the peppers and chillies. Pick the coriander leaves, then finely chop the stalks.
- Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the thyme leaves.
- Add half of the chilli and gently sauté the veggies for 15 minutes, or until softened but not coloured.
- Tip in both tins of black beans with their liquid, followed by the bay leaves and 400ml of boiling water. Turn up the heat and bring to the boil.
- Season, reduce the heat to low and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, add a splash more water.
- Next, crack the eggs directly into the soup and reduce the heat slightly. Leave the eggs to poach in the soup for 5 minutes, or until the whites are cooked but the yolk is still a bit runny.
- While they’re poaching, make a salsa. Finely chop the coriander leaves and add to a bowl with the remaining chopped onion, the red wine vinegar and a few tablespoons of extra virgin olive oil. Mix well.
- When you’re ready to serve the soup, warm your tortillas directly over an open flame or on a hot griddle pan.
- Serve them alongside the black bean soup and salsa, and finish each bowl with a drizzle of the chilli coriander oil.

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