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The season of fall brings cooler weather and shorter days. As with any season, the world adjusts accordingly. Plants begin to go dormant, animals begin scrounging for food to store to get them through the upcoming winter months and humans start winterizing everything.
As fall descends on the land, it reminds us we need to start cutting back on the numerous cooling foods that are consumed during the summer months. Things like raw foods, salads, juices and fruits should be decreased because they can create too much cold in the body, according to traditional Chinese medicine. continue reading
Statistics show eight out of 10 people will experience low back pain at some point during their life. Seeking medical treatment for back pain is very common. Typically back pain is fleeting and can be easily resolved with rest, heat and an occasional anti-inflammatory like ibuprofen. However, once the damage is done, the recurrence of back pain can be as high as 50 percent. Part of this is because as we age, things like muscles and tendons become less flexible and pliable. It is also very well known in the United States, people are too sedentary and this leads to excess weight gain that can create added pressure on the body, especially the low back. continue reading
Thai Roast Chicken Soup
Recipe By: Tom Hidas
Serving Size: 2
1 quart chicken stock
2 tablespoons fish sauce
1 ounce rice wine
1 teaspoon sugar
4 ounces dried rice noodles, soak in hot water 30 minutes
2 chicken thighs
1/2 tablespoon mushroom soy sauce
1/2 teaspoon five spice powder
1/2 teaspoon salt
1 teaspoon garlic, minced
2 tablespoons oil
mung bean sprouts
Toss the chicken with the mushroom soy sauce. Mix the salt and 5 spice powder together then sprinkle it onto the chicken thighs. Roast the chicken in a 400 degree oven until done (thermometer should read 165 degrees). When cool enough to handle, dice the chicken
Heat the oil in a small frying pan over gentle heat add the minced garlic and fry until the garlic turns golden brown. Immediately transfer the garlic oil into a bowl.
Bring the stock with fish sauce, rice wine and sugar to a boil. Drop the drained rice noodles into the simmering stock and cook for 30 seconds.
Distribute the noodles into 2 bowls add the stock, the diced chicken and mung bean sprouts. Garnish with the cilantro, scallions and the garlic oil.