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We aim to bring you interesting and helpful information about osteopathy and complementary medicine within Bristol and beyond.......

Saturday 15 November 2014

Beware the Baby Bumbo Seat!

New parents can often be overwhelmed by all the new "must-haves" available on the market. It's often difficult to recognise what is truly necessary or valuable. Here is something that looks like it should be given a very wide bearth! This article was flagged up by Brony in Oz. She's flourishing with her new young family, and I'm sure she wishes you all well. Here at The Chandos Clinic, we certainly miss her!

Monday 10 November 2014

Happiness: "... a deep sense of flourishing".

Do read this article from The Guardian. There's so much more to happiness than we thought.

Monday 3 November 2014

Attainable Health! (no magic pill necessary)

Do read this fascinating article from Medscape about the transformative power of regulay exercise.


Saturday 1 November 2014

Despite the unseasonably mild weather of late, these days between Halloween & Bonfire Night always feel special. Here's a lovely seasonal recipe from Thomasina Miers of The Guardian. Serve with sparklers!

Autumnal slaw

Thomasina Miers slaw
‘The sweet sharpness of the apples makes it very moreish.’ Photograph: Johanna Parkin. Food styling: Maud Eden/Guardian
We make a slaw similar to this at DF/Mexico, our new restaurant in east London. The sweet sharpness of the apples makes it very moreish, and it is also exceptionally pretty. When I’m not eating it out under the stars and fireworks, I love it with grilled chicken and lots of mayo on the side.
2 Granny Smith apples
2 carrots, peeled
½ small red cabbage
¼ small white cabbage
½ bunch radishes
½ small red onion
3 spring onions
2 tsp white sesame seeds
1 tsp black sesame seeds (optional)
1 handful coriander leaves, chopped
Salt and freshly ground black pepper
For the dressing
The juice of 1-2 limes
2 tbsp cider vinegar
3 tbsp extra-virgin olive oil
1 tsp caster sugar
Wash the apples, peel the carrots and coarsely grate both into a large bowl, avoiding the apple core. If you have a mandolin, use it to slice the cabbages, radishes and red onions wafer thin; otherwise use a sharp knife to cut them as thinly as possible. (If you cut the vegetables too thickly, the salad will taste quite coarse, crunchy in an uncomfortable way and the flavours won’t get a chance to shine through.) Top and tail the spring onions, then slice very thinly. Toast the sesame seeds.
Toss the whole lot with the coriander leaves and the dressing ingredients, seasoning generously. It should taste quite sharp, vivid and bright, but by all means add extra oil or a dash of mayonnaise if you prefer a salad with more creaminess. And if you like heat, there’s nothing to stop you adding a touch of hot sauce, too.