Moonee Valley Chiropractic in Melbourne, Victoria, Australia | Massage therapist

Moonee Valley Chiropractic

Locality: Melbourne, Victoria, Australia

Phone: +61 3 9372 0622

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• Medical and health
• Massage therapist
• Alternative & holistic health service
• Chiropractor

24.01.2022 Remedial Massage Update: At this time we are unable to offer remedial massage due to current government legislation. Be assured we will let you know as soon as this changes. Take care, MVC

24.01.2022 An update to stage 4 restrictions: As per the government guidelines, we are able to remain open for essential care only until the 14th September 2020. Please do not hesitate to call if you have any questions in relation to your care - although the guidelines to what is considered essential care are quite limited, we dont want anyone to put up with pain/symptoms that are preventible or manageable with an adjustment!

23.01.2022 Our July recipes are all about comfort food! CAULIFLOWER MAC & CHEESE 150g macaroni... 1 small cauliflower, cut into small florets 2 cups (500ml) Milk 2 tablespoons (40g) butter 1/4 cup (35g) plain flour 1/4 teaspoon ground nutmeg 1 cup (120g) shredded Tasty Cheese 1 cup (100g) shredded Mozzarella Cheese 1 tablespoon grated Parmesan Cheese 1/4 cup chives, chopped 150g ciabatta or Turkish bread, torn into small pieces 60g butter, extra, melted 1 garlic clove, crushed Preheat oven to 200C. Grease a 10-cup (2.5L) ovenproof dish. Cook the pasta in a large saucepan of boiling water for 4 mins. Add the cauliflower and cook for a further 8 mins or until pasta is al dente. Drain. Return to pan. Meanwhile, melt the butter in a medium saucepan over a medium heat. Add the flour & nutmeg, and cook for 1-2 min. Gradually whisk in the milk, and cook, whisking constantly, for 4-5 mins or until the mixture boils and thickens. Season. Add the sauce, half the chives and half the mozzarella & tasty cheese to the pasta mixture. Stir gently to combine. Pour into prepared dish. Toss the parmesan bread, extra butter, garlic, and remaining chives and cheese mixture in a medium bowl. Sprinkle over the pasta. Bake for 15-20 mins or until golden. GLUTEN FREE PEAR AND FIG CRUMBLE 1 & 1/2 cups diced pears 1 cup figs (or dried, if fresh unavailable), thinly sliced 1 teaspoon cinnamon 1 cup almond meal 1 teaspoons vanilla extract 40g butter 3 tablespoons maple syrup 1 tablespoon coconut flour 2 tablespoons flaked almonds Place fruit into an ovenproof dish. Sprinkle the cinnamon liberally over the top of the fruit. Mix almond meal, flour, maple syrup, vanilla and butter until you get a nice consistency. If you prefer, mix in a food processor and pulse until the mixture comes together. Place small blobs of the almond mix on top of the fruit. Top with flaked almonds, Bake in a moderate oven for about 20 mins until the top is nice and golden brown. Serve with icecream or custard.

22.01.2022 MAY Recipes of the month. Here at MVC we have been offering our recipes of the month for over 6 years! Immune-Booster Chicken Soup ... For the Stock 1 whole, small chicken (approx. 1.2-1.4kg), 2 large onions, finely chopped 1 large carrot halved 1 large stick of celery halved tbsp finely chopped sage 1 tsp finely chopped thyme tbsp apple cider vinegar For the soup 2 litres of chicken stock 2 cups shredded chicken meat (taken from stock making chicken) 1 cups finely diced celery 1 cups finely diced carrot 2-5 cloves garlic, finely chopped 1 tbsp finely grated ginger 1 tsp finely grated fresh turmeric 1 cup finely chopped parsley cup finely chopped coriander 1 can green lentils, drained and rinsed (optional) generous seasoning of sea salt Stock: Place the whole chicken in a large stock pot, with the vegetables, herbs and vinegar. Cover with cold water. Cook at a strong simmer, partially covered, for roughly 90 minutes. The chicken will be ready when the meat starts to separate easily from the bone. Remove the carrots and celery from the cooking pot and discard. Drain liquid from the meat and set aside (you can keep the onions and herbs in the stock).Separate the meat from the bone and set aside 2 cups of shredded chicken for your soup. Measure out your stock you should have roughly two litres. If you have more, you can reduce the liquid. If you have less, just add extra water. Now you are ready to make your soup! Soup: add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it saute for 3-5 minutes or until the vegetables soften. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately. Spiced Rice Pudding 1L (4 cups) milk 1 tsp vanilla extract 100g (1/2 cup) jasmine rice 55g (1/4 cup) caster sugar 1 tsp Ground Cardamom 45g (1/4 cup) sultanas 2 Tbs slivered almonds Combine the milk and vanilla in a large saucepan over medium heat. Bring to the boil. Gradually stir in the rice. Reduce heat to low and simmer, partially covered, stirring occasionally, for about 45 minutes or until rice is tender and pudding thickens. Meanwhile place almonds in a frypan over medium-high heat and toast, tossing often, till dark golden brown. Stir sugar and cardamom into rice. Serve pudding warm or cold, sprinkled with sultanas, toasted almonds and a dusting of extra cardamom.

22.01.2022 Yes, we are OPEN! As per the guidelines "community based services, including all clinical and allied health services", we continue to take care of the health and well-being of our clients. We want you to feel as comfortable as possible in these unusual times, so here are some things we are doing that may help answer some questions for you!... We are adhering to strict rules in regards to wearing masks, social distancing and hygiene. Hand sanitiser is available on the front desk (we are all using it too!) for use before and after your adjustment, and payment. Our adjusting table is being cleaned between each and every client, in addition to the usual disposable face paper. Surfaces, eftpos machine, pens, and door handles are being regularly wiped over throughout the shift. We have rearranged our office to accommodate the 1.5m spacing both in the reception area, and the adjusting room.

21.01.2022 Coconut Pancakes 4 tbs coconut oil 2 tbs honey... 6 eggs 1/2 cup milk 1 tsp vanilla extract 2/3 cup coconut flour (sifted) 1/2 tsp bicarbonate of soda 1 pinch sea-salt 4 tbs butter In a large bowl, mix the coconut oil and honey with a whisk vigorously until they are creamed together. Add the eggs, milk and vanilla and whisk thoroughly. Gradually whisk in the coconut flour, bicarbonate soda and salt Heat a frying pan over medium heat with a teaspoon of butter. When melted, pour in 1/3 cup measures of pancake batter. Cooking until bubbles form on the surface and then flip over to cook for a minute on the other side or until cooked through. Serve with maple syrup, & fresh berries of choice, or lemon juice & sifted icing sugar!

20.01.2022 It’s easy to feel out of control or anxious through this time of lockdown. Remember, wherever possible, to eat well, exercise, get plenty of sleep, and do something that makes you smile every day. Even though we are still unable to operate as normal, we are thinking of you all, and if there’s anything we can do to help, please call!

19.01.2022 JUNE recipies of the month, starting with a warming lentil soup :) Hearty Lentil Soup ... 2 tablespoons olive oil 1 onion - finely chopped 2 carrots - finely diced 1 stick celery finely chopped 1 zucchini - finely diced 3 garlic cloves, chopped 2 bay leaves 410g can diced tomatoes 1 & cups green lentils 2.5 litres chicken stock small handful fresh oregano 2/3 cup dried elbow pasta 1 cup shredded Parmesan cup red wine (optional) Heat the oil in a large heavy-based pot over medium heat. Add the onion, carrots, celery, zucchini, garlic, bay leaves, a good pinch of salt and freshly ground black pepper, and saut until all the vegetables are tender, about 5 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally. Add the lentils and mix to coat. Add the stock and stir. Add the oregano. Bring to a boil over high heat. Turn heat to low, add wine, cover and simmer until the lentils are almost tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite. Season to taste. Ladle the soup into bowls. Sprinkle with the parmesan, drizzle with olive oil, and serve. Roasted Beetroot Hummus 2 whole beetroots (raw & unpeeled) 4-6 garlic cloves (unpeeled) sea salt flakes 1x 400g tin chickpeas 1Tbs balsamic vinegar 3Tbs olive oil 1 cup ice cubes I tsp hulled tahini Pre heat oven to 210 C Wrap each beetroot with 2-3 cloves of garlic in foil, with a good pinch of sea salt flakes and a drizzle of olive oil. Place in the oven for one hour (or until tender), then remove and cool. Peel the cooled beetroot and garlic, and place into a food processor or high powered blender with the remaining ingredients and blend until smooth (the ice helps to give a silky smooth texture!). To serve, sprinkle with some toasted pumpkin seeds, a drizzle of olive oil, and a dusting of salt flakes. RECIPE OF THE MONTH!

19.01.2022 Due to a change of routine, including the daily commute to work, some people are finding themselves less mobile than normal. If this is you, make time at the start and end of your day to go for a 15-20min walk - it is also a great way to switch on and off from your work day, and get some important outdoor time.

14.01.2022 One of our wonderful clients Claire, a part-owner of "COLLECTIVE FITNESS + TRAINING STUDIO", is offering online stretch and mobility classes (40 min duration) from TOMORROW, Tuesday the 29th of September at 6:45am. Please contact Claire directly on 0408 576 820 for more information https://collectivefitness.com.au/

14.01.2022 The Prime Minister has confirmed that chiropractic is an essential service, and that we are needed to support the health care system - let us help you to stay upright!

11.01.2022 We Continue To Remain Open! Stage 4... All allied health remains open, according to guidelines.

11.01.2022 A few handy tips as we move into the next set of Covid regulations!

10.01.2022 ITS HAPPENING!! Remedial Massage is returning to MVC! Robert Bruzzese will be available from the 2nd November from 4-7pm on Mondays & Wednesdays ... Please call the clinic ASAP on 93720622 to secure your appointment.

07.01.2022 Working from home often means compromising posture.... We are here to help! When you are sitting at your desk, you should be able to place your feet firmly on the ground (or on a footrest), your thighs should be parallel with the floor, and the backrest of your chair should support your lower back. Adjust your chair so that your shoulders are relaxed (not slumped) in your working position. When seated at the computer, the screen should be set up so that you can read the scre...en with very little movement of your head, neck and shoulders. Your work area should be set up so that you dont have to twist, reach, or bend too often. If you do have to reach for something, it is better to get up and use the opportunity to change your posture. Make sure you get up and stretch at regular intervals to reduce fatigue.

07.01.2022 Great News! Robert is back at MVC on Monday & Wednesdays for Remedial Massage! Call the clinic for your appointment on 9372 0622.

06.01.2022 April Recipe of the month! Cauliflower, Chickpea, & Spinach Curry 2 tbs vegetable oil... 1 onion, finely chopped 3 garlic cloves, minced 1 tbs fresh ginger, grated 2 tsp curry powder 1 tsp mustard seeds 1 tsp cumin seeds 4 cups vegetable stock 2 cups water 1 cup dried chickpeas 1 cup yellow split peas 1 small head of cauliflower, chopped into bite size pieces 1 cup baby spinach leaves 1 bunch fresh coriander Roti bread, to serve In a pot, heat oil and saute the onion, garlic and ginger until soft. Add the curry powder, mustard seeds and cumin seeds. Fry for 1 minute. Add the stock and water. Bring to the boil. Add the chick peas and split peas and simmer for 40 minutes or until tender. Add more water if required. Ensure there is enough liquid in the pot to boil the cauliflower. Add cauliflower, cover and simmer for 10 minutes or until cauliflower is tender. Add spinach leaves, & stir to combine. Season to taste, add fresh coriander. Serve with roti bread, and a dollop of Greek yoghurt.

06.01.2022 IMPORTANT UPDATE It has come to our attention that Chiropractic services are under review as to whether they are considered an essential service. Today may be your last chance for an adjustment for 6 weeks, so please call our office ASAP to book for todays shift! ... Were all in this together, and we will get to the other side. Stay safe, and look after each other, MVC

06.01.2022 Its August! Time for our new recipes! Lentil Moussaka 200g red lentils... 2 cups water 2 large eggplant cut into 1cm rounds 2Tbs olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 red capsicum, finely chopped 2Tbs tomato paste 400g can crushed tomatoes cup red wine (or veg stock) 2tsp dried oregano 1/2 tsp ground cinnamon 2 bay leaves 2 tsp salt tsp pepper tsp sugar 4 tbsp butter 5 tbsp plain flour 2.5 cups milk 2/3 cup grated Parmesan cheese 1 egg 1 tsp Vegeta stock powder (or salt) 1/4 tsp pepper Preheat oven to 180 deg. Place red lentils & water into a bowl and soak for 1 hour, then drain. Lightly grease a large pan with olive oil & heat to a medium heat. Cook eggplant slices both sides until tender, & put aside. Heat a large frypan pan; add olive oil, onion, garlic, and capsicum and saut till soft. Add tomato paste and cook 1 min. Add tomatoes, red wine/stock, oregano, cinnamon, bay leaves, sugar, salt and pepper, and cook 5 min. Add lentils, cook for approximately 10 min or until just tender. While lentils are cooking, place half the eggplant slices into a buttered casserole dish, then once lentils have finished cooking, remove they bay leaves, pour into the casserole dish, and cover with remaining eggplant slices. For white sauce, melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Still stirring, slowly add the milk, and keep stirring for 3 to 5 minutes or until it thickens. Remove from the stove and whisk in cheese, Vegeta/salt & pepper. Allow to cool for 5 minutes, and then whisk in the egg. Cover the final eggplant layer with the sauce and bake for 30 mins. Cut into squares and serve. Epic Hot Chocolate Serves 2-3 50g dark chocolate (finely grated) 1 tablespoon of malt powder 1 tablespoon cornflour 1 tablespoon caster sugar 2 tablespoons of dark cocoa powder A pinch of cinnamon A pinch of sea salt 500mls milk Pour the milk into a large saucepan and bring to a light simmer (just before boiling). While the milk is heating, thoroughly combine the rest of the ingredients in a bowl. Once the milk is heated, pour in the chocolate mixture, and give it a good whisk for a minute or so whilst on a low heat. Serve immediately and enjoy!

06.01.2022 We all know we NEED to stretch but how often do we do it? Start here with our stretch & mobility class. We focus on areas of the body to relieve discomfort & tightness. Everyone welcome! To book, please contact Claire @collectivefitness on 0408576820

05.01.2022 A Very Happy Birthday to our favourite Chiropractor, Dr Nat!!A Very Happy Birthday to our favourite Chiropractor, Dr Nat!!

05.01.2022 This is not only beneficial for those of you working from home, but for all the kids home-schooling too!

03.01.2022 Good news for Victorian chiropractors, in his media conference, Daniel Andrews has detailed changes to Victoria's COVID-19 restrictions including confirming that as of 11:59pm tonight all allied health professionals currently operating in metropolitan Melbourne will be able to resume routine face-to-face care subject to having a COVIDSafe Plan in place.

02.01.2022 It's Spring! Time for our September recipes. Vegetable Frittata... 1 tbs olive oil 1 small zucchini, diced 1 red capsicum, diced 1 small red onion, diced 2 garlic cloves, crushed 1/2 cup peas Handful cherry tomatoes 6 eggs 1/2 cup grated cheese Salt/pepper Heat the oil in a large ovenproof frypan over a medium-high heat. Add zucchini, capsicum, onion and garlic and cook for about 8-10 minutes or until cooked through. Season to taste. Toss through peas and tomatoes and cook for another 2-3 minutes. Whisk the eggs in a medium bowl, with a pinch salt and pepper, then whisk through cheese. Pour egg mixture over vegetables in pan. Turn heat to low-medium and cook for a further 10 minutes or until cooked through. Place frittata under a medium- heat grill for 5 minutes or until golden brown. Remove frittata from pan, cut into wedges and serve with a green salad. Pear Tea-Cake 3/4c plain wholemeal flour 3/4c self-raising flour 3/4c caster sugar 1 egg, at room temperature 125g melted butter 1 tsp vanilla 400g ripe pears, peeled & diced 2 Tbs raw sugar Preheat oven to 170deg. Grease and line a 20cm spring-form tin with baking paper. Lightly Mix the flours, sugar, butter, egg and vanilla in a bowl. Press three quarters of the mix into the base of the tin (t will be quite a sticky dough). Scatter the diced pears on top, and then place small pieces of the dough randomly on top so that the pear is not entirely covered up.Sprinkle with the raw sugar and bake for 40-50 minutes. Allow to cool. Dust with icing sugar and serving with a dollop of whipped cream, or icecream. Apples, rhubarb, fresh berries, or a mix of any of them are also delicious!