Dr. Fred Meinzer has been my Chiropractor for over 15 years. I have had chiropractic treatments before becoming a patient of Dr. Fred, so when I moved to Aldergrove I made an appointment at the Aldergrove Wellness Centre.  Dr. Fred is an excellent chiropractor.  The atmosphere at the Aldergrove Wellness Centre is warm, friendly, unpretentious and professional. All of the practitioners are really nice people and a pleasure to be around.  I am very please to  be a part of this really nice group of practitioners.

I look forward to becoming an integral part of this dynamic Wellness Centre, helping people with nutrition and lifestyle changes. I am available for consults at the Centre Thursday mornings and Saturdays.

Check our my page on the Aldergrove Wellness Centre Website.

Sauerkraut is not difficult to make. I suggest buying a mandolin. It makes shredding very easy. This kitchen tool has an extremely sharp blade, so do not grate too close to your fingers.

Core and quarter a cabbage, grate 1/4 and place in a large bowl. Sprinkle some salt over it and continue with the rest adding salt after each quarter. The amount of salt depends on the size of the cabbage, about 1 and a half teaspoons. I use Himalayan fine salt.

Next you can either squeeze and massage the cabbage with your hands or us a a potato masher to force the moisture out of the shredded cabbage.  Mix and repeat for approximately 20 minutes. I recommend getting another family member to do this part. Or consider it a workout for the arms.

Nest put the wet cabbage into mason jars and push it down until the juice rises to cover the cabbage very well.  Leave about 1/2 an inch at the top.  Put the lid on tight so no air gets in. It’s a bit trick figuring out how much space to leave at the top of the jar, but if the liquid leaks out, it’s ok, just add some salt water so the cabbage remains covered with the liquid. You can place the jars on a dish to catch the liquid that escapes.

You can leave it on the counter or in a cupboard for 3 days, then it is ready to be refrigerated. You can add juniper berries or fennel seeds if you like!

You now have a pro-biotic condiment. Have a little everyday, and you will notice the benefits.

On January 12th “Herbs and Health Food”,  owned & operated by Sandy Larson in  Abbotsford  hosted my presentation on “Holistic Nutrition and Weight Loss”. Thank you Sandy.

On January 23rd ” Well Beings Nutrition”  owned and operated by Lloyd Baker in Murrayville also hosted my presentation on “Holistic Nutrition and Weight Loss”. Thank you Lloyd.

ATTENDED:

City of Surrey, Cloverdale Recreation Centre’s ” Health and Wellness Fair”  “A New Year a New You! “January 14 11-2 PM.  Cloverdale has a beautiful facility and the fair was well attended considering all the snow that fell the night before. I met many nice people from the community and connected with other fellow practitioners and wellness company representatives.

ANNOUNCEMENT!

Starting this  February,  I am pleased to announce,  I will be the Holistic Nutritionist  for Meinzer Chiropractic  & Wellness Centers. Thursday and Saturday in Aldergrove and Tuesday in Walnut Grove. I am looking forward to working with some fine practitioners including, Fred Meinzer chiropractor  & Harold Meinzer chiropractor, Joshua Lenti TCM practitioner & Acupuncturist and Michael Renz RTM. I also look forward to getting to know the other practitioners and becoming part of this amazing and dynamic team.

INTRODUCING:

Sarah Mitchell, personal trainer,  BKin, CSEP-CEP. Sarah is starting out with a lot of credentials. She can set you up with a program at home or at the gym. We will be posting her list of services soon.

WOW!Weightloss, a comprehensive program that works.

Last summer I studied with CAHN-Pro and became certified as a weight loss coach. Weight loss is a  challenge. Just about everyone struggles with maintaining a healthy weight.   It is just as important to eat the right foods as it is to consume the right amount of calories. Metabolism is something people are trying to wrap their heads around. Exercise, relaxation, sleep, digestion, & proper nutrition can improve metabolism. Exercise is a must. Most people are too sedentary. We are meant to move. Just going for a brisk walk on a regular basis is a good start. Nutrient dense colorful whole foods should replace puffy white starchy empty calories. Eat lots of veggies!

February 14-20- I am looking forward to attending  The Institute of Holistic Nutrition Vancouver campus  five day intensive  course in Therapeutic Nutrition and Supplements in practice  with guest instructor Josh Gitalis (CNP, RNCP/ROHP).

Feast Of Flavour – Vancouver’s Holistic Food Experience

Saturday October 22, 2011

             Croatian Cultural Centre

3250 Commercial Drive

12pm – 4pm

Is eating, drinking and having fun good for you?

It is when you do it with us!

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January Newsletter – Consumer

For those of you who cannot tolerate dairy milk, try cultured grains, vegetables and nuts. I have my rejuvilac going now and I will be making my second batch of sauerkraut today. I cant wait to make the almond cheese.
Lacto-fermentation takes place when we ferment foods. Starches and sugars are converted into lactic acid by bacteria called lactobacilli.
The nutritional benefits of lacto-fermentation are numerous:
Easier to digest
vitamin levels are increased
enzymes rich
antibiotic
anti carcinogenic
promotes healthy flora throughout the intestine

If you make rejuvilac you can add it to your sauerkraut and use less salt.

This video has great information. Enjoy!