Thornbury Acupuncture Studio in Thornbury, Victoria | Acupuncturist

Thornbury Acupuncture Studio

Locality: Thornbury, Victoria

Phone: +61 405 252 072

Address: 622 High Street 3071 Thornbury, VIC, Australia

Website: https://www.thornburyacupuncture.com.au

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• Alternative & holistic health service
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22.01.2022 The first sign of a cold: some things you can do The first signs of a cold or flu can be difficult to spot or easy to ignore! Most of us don’t feel particularly sick when the first symptoms appear; we feel a bit achy, tired and lethargic, have a dull headache and a little sniffle, and wonder if we might be a little run down. It’s worth acting quickly in this first stage. We find that taking good care of yourself at the first sign of a cold or flu can make a big difference t...Continue reading

20.01.2022 Processed food is usually not food. Even though this is an Irish definition of bread in anyone’s language 10% sugar is too high for bread.

17.01.2022 Staying healthy through winter A little over a week ago we experienced the shortest day and the longest night. At winter solstice, the sun seems to pause in its journey for a few days before pivoting and retracing its steps, and the days get gradually longer again. In Chinese medicine thinking, Yin (cold, contracted energy) is at its zenith during the solstice. Following the solstice comes the rebirth of Yang (warm expansive energy.) Yang is a tiny spark at this time of year...Continue reading

16.01.2022 Period Pain: What you can do at home In many traditional societies, menstruation was a time for rest and reflection, time spent in the company of other woman in which to let go of the old and spark the flame of new life and ideas. A woman's cycle was considered sacred and special, and her time away from daily life during menstruation was respected. These days, leading a hectic life, getting your period often seems more of an inconvenience than a cause for celebration. Mostly...Continue reading

16.01.2022 We are still open for Acupuncture, but with strict restrictions in place. If you’re in pain or distress, please contact us to determine if you qualify to come into the clinic for a treatment. We will continue to offer phone or Skype appointments, with contactless herb pick up, or we can post herbs out to you. Please note that you don’t require a referral from a GP for a face-to-face appointment, and that you are permitted to travel further than 5kms to attend your acupuncture... appointment. Please call us if you have any questions. 0405 252072 Thank you very much for your continuing support. The team at Thornbury Acupuncture Studio

09.01.2022 How to make Purple Sauerkraut It took us a long time to become sauerkraut converts. We just didn’t understand why anyone would enjoy eating something so stinky and sour. Then a friend of ours served it up with a Hungarian beef stew and the lights went on. The flavours were made for each other and we realized it’s all about the context. Sauerkraut pairs beautifully with potatoes, onions, celeriac, cabbage, sausages, bacon, apples, walnuts, cheddar cheese, sour cream, eggs, mus...Continue reading

07.01.2022 Kimchi Kimchi, the signature Korean ferment is a huge flavour blast. Usually it’s pretty honky, with the addition of strong fish sauce. We prefer a cleaner-tasting kimchi, but feel free to add fish sauce if you love it. For a bit of vegetarian honk, a small amount of kombu broth and/or some powdered shitake mushroom could also be added. Adjust the amount of Korean chilli powder to your taste. You can even leave it out, which makes ‘blonde kimchi’. Many versions of kimchi cont...Continue reading

05.01.2022 Simple Cauliflower Curry A weeknight gem, with variations. Enjoy! Ingredients 1 small onion, finely chopped... 2 cloves garlic, chopped A 3-4cm piece of fresh ginger, finely chopped 2-3 tbsp ghee 1 tsp nigella seed (optional) 1 tsp fennel seed 1 tsp ground coriander tsp ground turmeric 3 tsp ground cumin A pinch of dried chilli (optional) 4 waxy potatoes, cut into bite sized cubes 1 small cauliflower, broken into florets 2 tomatoes, chopped Salt and pepper Chopped coriander, to serve Method In a large, wide saucepan or a deep frying pan with a lid, melt the ghee over a medium heat. Add the onion, garlic, ginger, fennel seed and nigella seed and fry until the onion begins to brown. Add ground spices and chilli if using. Fry for a few minutes, stirring all the time, to allow the spices to toast. Add the chopped tomatoes and fry until they have broken down. Add a glass of water to loosen the spice paste into a sauce then put in the potatoes and a generous seasoning of salt and pepper. Stir to coat the potatoes in the sauce, then put on the lid and let simmer very gently on a low heat, stirring every now and then to prevent sticking. Add a little extra water if the pan is gets too dry. When the potatoes are half cooked (about 20 minutes) add the cauliflower and stir in gently. Continue to cook until the vegetables are fork-tender, but are still holding their shape. Serve on steamed basmati rice with a generous sprinkling of chopped coriander and a dollop of yoghurt. Variations With peas: Add cup of fresh peas along with the cauliflower. With fresh curry leaves: If you’re lucky enough to find fresh curry leaves add 10-12 along with the tomatoes. Summer curry: Replace the cauliflower with 2 medium eggplants, cut into bite sized pieces. Serve with a cucumber and mint raita (yoghurt sauce). Recipe by Rose Rowney

05.01.2022 There are now less restrictions on Acupuncture treatment in Victoria as of today. Stage 4 restrictions begin easing this week and this will fortunately open up my services up to many of you that have been unable to come. It’s not quite business as usual yet, but face-to-face Acupuncture and Chinese Herbal Medicine services will be relatively less restricted from Monday 28th September.... The latest government directive states that the provision of face-to-face Acupuncture treatment can be expanded to include circumstances where it will: prevent an increase in pain prevent an escalation in care needs, such as a need for increased frequency of treatment prevent a significant deterioration in functional independence, such as difficulty performing your activities of daily living to prevent the need for medical specialist input prevent a substantial increase in recovery time as a result of delayed care If you would like further assistance to help you decide if you’re eligible for care at this time or if you’d like to book an appointment for next week, please give me a call on 0405 252 072. Cheers Jeremy

03.01.2022 Quick Breakfast Congee Many traditional cultures eat a noodle or rice dish for breakfast. It can be a bit difficult to get your head around eating a savoury dish for breakfast, but it’s well worth making the change, especially if you’ve discovered that the standard toast-or-cereal breakfast doesn’t work for you. Here is a breakfast with loads of nutritional value that sits lighter on the stomach, though is still satisfying. Congee is extremely versatile. You can use any kind ...of leftover rice and any broth or stock you have on hand, though we like it best with chicken or dashi broth. It can easily be made vegetarian or vegan using a vegetable broth. Check out the list of variations at the end of the recipe for more ideas on how you can make a tasty dish from whatever happens to be in the fridge. Ingredients for (2 people) 2 cups cooked rice 4 cups broth or stock 4 spring onions, finely chopped 3 slices fresh ginger 1 handful shitake mushrooms, sliced 1 tsp tamari 2 large handfuls Asian greens, chopped into bite-sized pieces 2 tsp miso, loosened up in a dribble of water A knob of butter 2 eggs Toasted sesame seed, to garnish Chopped coriander to garnish Method Place the rice, broth or stock, ginger, shitake, tamari and the white parts of the spring onion in a medium saucepan. Bring to a boil, then simmer until the rice starts to break down (about 15 mins). It should still be quite soupy. Add a bit more stock or broth if need be. Stir in the Asian greens and let it simmer for a few minutes until the greens have wilted. Remove from the stove, stir in the miso and leave to one side with the lid on while you fry the eggs. To fry the eggs, heat a frying pan over a medium heat for a minute or two, then toss in the butter, which should begin to foam. Crack in the eggs. Don’t worry if the butter starts to turn brown; brown butter, miso and sesame are fantastic together. To serve, divide the congee between two bowls and top each with a fried egg. Garnish with the green parts of the spring onion, chopped coriander and toasted sesame. Variations To add to the congee: wombok, boy choy, pak choy, tatsoi, spinach, edamame, peas To Garnish: boiled or fried egg, sliced left-over chicken or duck, tempeh, perilla leaf, toasted nori (shredded), kimchi, pickled ginger, chives Recipe by Rose Rowney

01.01.2022 Osso Bucco This Italian classic is the ultimate mid-winter dish; it’s so sweet, fat and warming. Osso bucco really is slow food for sharing with family and friends. It is a labour of love and can take many hours to cook. I find it’s best to cook it the day before you want to eat it to take pressure off the process. This recipe uses a medieval method to thicken the sauce, using a puree of the veggies that have almost broken down during the long slow cook. This is fantastic les...Continue reading