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Santa Monica Acupuncture and Wellness
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25 followers
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HERBAL INSTANT COLD REMEDY. Ingredients. Use Organic 2 teaspoons organic dried thyme (you can substitute 1 tablespoon fresh thyme, or 2 sprigs) 1 teaspoon raw honey (optional) 1 tablespoon freshly squeezed lemon juice (optional) Method Put the thyme in a heatproof mug or bowl; use a tea ball if you have one. Bring 1 cup water just below a boil, and pour over the thyme. Steep 5 to 10 minutes (you can breathe in the steam during that time), then strain. Stir in the honey and lemon juice, if using, and allow to cool a few minutes longer before drinking. Notes: The infusion browns and becomes bitter as it cools, so make it just before drinking. This is not recommended for pregnant or breastfeeding women, or for young children. If you are treated for heart problems or another chronic illness, ask your doctor first. Photo and recipe complements of Dr. Frank Lippman https://buff.ly/2w8JjHt
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Time really does matter! https://buff.ly/2x7IZM9
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CAJUN GRILLED SHRIMP Courtesy of RealHealthyRecipes.com Servings: 4 Here’s what you need. Use Organic! For the Cajun Spice Blend: 1 teaspoon sea salt 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon ground black pepper ½ teaspoon onion powder ½ teaspoon ground cayenne powder ¾ teaspoon dried oregano ¾ teaspoon dried thyme ¼ teaspoon red pepper flakes For the Shrimp: 2 Tablespoons olive oil 20 extra large shrimp, peeled and deveined For the Cilantro Dressing: 1 Tablespoon coconut oil ¼ cup fresh cilantro, minced 3 Tablespoons lemon juice 2 Tablespoons scallions, whites only, minced ¼ teaspoon Worcestershire sauce Instructions In a large bowl combine the spice blend and mix well. Add the olive oil and shrimp and toss until well coated. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp by poking through the thickest part of the shrimp and also through the tail, so that it is secured in two places. Grill for about 7 minutes, turning halfway through, until cooked through. In a medium bowl combine the cilantro dressing ingredients. Brush the dressing over the cooked shrimp and serve immediately. Enjoy! https://buff.ly/2jkYETF
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HAPPY FRIDAY!!! https://buff.ly/2gOEKfa
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Happy Labor Day!!!CLASSIC POTATO SALAD. Ingredients. Use Organic 2 pounds red potatoes with skin 2 large eggs 3 tablespoons fresh lemon juice 1 tablespoon olive oil 1/3 cup finely chopped celery 1 cup slivered radishes 1 tablespoon chopped fresh dill 1/3 cup chopped fresh chives ¼ cup mayonnaise ½ teaspoon salt ½ teaspoon freshly ground black pepper Preparation Scrub potatoes and eggs, place them together in a large saucepan, and cover with water. Bring to a boil over high heat, then lower to maintain a low boil. After 12 minutes, remove eggs carefully with a slotted spoon and place in cold water. Continue boiling potatoes for a total of 25 to 30 minutes, until very tender when pierced with a fork. Cut the largest potato in half and check that the inside is also tender. You may remove the smaller potatoes early as they will finish cooking sooner. Drain potatoes.When the potatoes are cool enough to handle, use a paring knife to peel them; the skin should come away easily. Cut the peeled potatoes into 3/4-inch cubes and place them back in the saucepan. Sprinkle with lemon juice and oil and stir to coat. Allow the potatoes to marinate while you peel and dice the eggs and chop the other vegetables. Add the eggs, celery, radishes, dill, and chives to the saucepan. In a small bowl, combine mayonnaise, salt, and pepper. Add the mayonnaise mixture to the salad, and fold the ingredients together gently until combined. Transfer to a serving bowl and serve immediately, or chill, covered, in the refrigerator until serving. https://buff.ly/2gH1y42
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CURLY ENDIVE SALAD. Servings: 6 Here’s what you need For the Butternut Squash 1 teaspoon coconut oil 2 cups butternut squash, peeled, seeded and thinly sliced ¼ teaspoon ground cinnamon pinch of red pepper flakes sea salt For the Vinaigrette 2 Tablespoons olive oil 1 Tablespoon white wine vinegar 1 Tablespoon lemon juice 1 Tablespoon shallot, minced ⅛ teaspoon liquid stevia 1 teaspoon Dijon mustard sea salt and pepper to taste For the Salad 8 cups curly endive, torn 1 avocado, chopped Instructions Place the coconut oil in a skillet over medium heat. While the coconut oil melts, in a large bowl combine the butternut squash pieces with the cinnamon, red pepper flakes and a few cracks of sea salt. Once coated, add the butternut squash to the skillet. Cook, stirring occasionally, for 10 minutes or until tender. Remove from heat. In a small bowl combine the vinaigrette ingredients. Whisk until fully combined. In a large salad bowl combine the endive, avocado and butternut squash. Toss with the vinaigrette and serve immediately. Enjoy! https://buff.ly/2vDJxWf
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Decide thoughtfully https://buff.ly/2wbBJMZ
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Solar Eclipse Santa Monica California August 21 2017 https://buff.ly/2vYuEzi
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Santa Monica August 21 2017 https://buff.ly/2xmveGB
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