Contemporary Healthcare | Chiropractor

Contemporary Healthcare

Phone: +61 2 9971 4408

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21.01.2022 Fantastic post from @metagenics_anz on ZINC!! ******** Zinc is arguably the most important mineral. Researchers have found more than 300 enzymes that are zinc-dependant in the human body!! ... Zinc is vital for the growth and repairs of all tissues, activity of hormones and a healthy immune system (to just name a few!) The average dietary zinc intake can vary, depending on your age, sex and can even be different again if you are pregnant or breastfeeding! Food sources high in zinc include shellfish, meat, poultry, fish, legumes, eggs, nuts and seeds, and some vegetables; such as mushrooms, kale, peas and asparagus. #metagencsanz #zinc #immune #minerals #naturalhealth #healthyhormones #healthyhair #healthyskin #fluseason

17.01.2022 After yesterday's phone holiday, we are now back on board with a working phone line. Feel free to give us a call! If you are still having trouble getting through to us, please email - [email protected]

14.01.2022 Our CHC Newsletter for August is out now! See [https://tinyurl.com/y5hjoqot] to download

11.01.2022 Our latest newsletter is now live!! With a very special clinic announcement [http://tiny.cc/j2qtsz]

11.01.2022 Our featured recipe in this month's newsletter was an adaption from a marvelous plant-based cookbook Kenko Kitchen. Cauliflower 'Rice' Stuffed Capsicums Serves 4... Prep time - 10 minutes Cooking time - 45 minutes 1/2 head cauliflower (or 2 cups of leftover rice) 1 brown onion, diced 2 tablespoons plant-based oil 1 cup tinned diced tomatoes 1 tsp each of sumac, paprika, allspice, salt & chilli flakes 1/2 cup currants 1/4 cup toasted pine nuts 1/4 cup chopped dill 1/4 cup chopped mint 1/4 cup chopped parsley 1 whole tomato, diced 1/4 cup olive oil 8 small or 4 large red capsicums Method - Grate cauliflower until it resembles rice. Put aside. Preheat oven to 180 degrees. In a large fry pan over medium heat, cook the onion in plant-based oil until translucent. Add cauliflower (or leftover rice), tin tomatoes, sumac, paprika, allspice, salt & chilli flakes. Cook for 5-10 mins until cauliflower has absorbed the tomato liquid. Add currants, toasted pine nuts & chopped herbs, cook for a further 2 mins. Stir in the the fresh tomato & olive oil then cook for 1 min. Remove from heat. If using small capsicums cut in half & fill with your ‘rice’ mixture or if you are using large capsicums, chop off the tops to use as ‘lids’ then fill with your ‘rice’ mix and pop the ‘lids’ back on. Use a baking dish to keep your capsicums upright so they are touching each other. Cook for 20-30 minutes until the capsicums have softened & are ready to eat. Handy tips! If you don’t have fresh herbs, use 3/4 tbsp of dried herbs. I sometimes add 1/2 cup to 3/4 cup of other diced veggies such as mushrooms, eggplant, spinach, anything lurking at the bottom of your fridge that needs to be cooked. (add in at the tin tomato step). I also throw in a few extra tomatoes if the mixture looks a bit dry. I find a wetter mix will roast better than a drier mix. Great as a main meal or as a side (or when you have vego friends that need something hearty to eat). Will keep in the fridge for 3-4 days.

03.01.2022 We are OPEN! Our phone line is currently down and we are only receiving a couple of calls at a time. Please email [email protected] and we will get back to you as soon as possible.

02.01.2022 Our holiday wrap up is now live Go to [ https://tinyurl.com/y7jwc459 ]