Page 12
November 27, 2019
Christmas Tree Adventures
Part 18
Chiropractic And
Prevention:
Life doesn’t have
to be a series of
emergencies anymore
Q: It seems that I am always
sick. I do what my doctor says
but if anything my colds and flu
attacks are getting worse. What
do you think?
A: Constant
colds
and
influenza indicate that the
immune system (and the body in
general) is highly stressed. Did
you know that recently leading
scientists have discovered that
the entire immune system is
an out-growth of the nervous
system? If you nervous system
is stressed and irritated, the
immune system cannot work
properly either. People who
have regular Chiropractic
checkups report that they get
fewer colds and influenza. They
keep the stress off their nervous
systems. Keeping irritation off
the nervous system also helps
Dr. Billy R. Flowers
you avoid morning backache
and head-aches and allows you
to cope with stress better. And
you’d be amazed at the energy
you have with preventive
Chiropractic checkups.
If you’d like to trade in your
colds for a bounce in your step,
call us for an appointment
today. It could be the healthiest
call you have ever made.
Isn’t time you stepped up to
Chiropractic?
Flowers’ Chiropractic Office
2027 Lloyd Center Mall,
Portland Oregon 97232
Phone: (503) 287-5504
Picking out your own Christ-
mas tree with a journey to the
woods can be great experience for
the whole family. The Mt. Hood
and Gifford Pinchot National For-
ests near Portland are again sell-
ing personal use Christmas tree
cutting permits at ranger stations
and online.
Permits sell for $5 each. When
purchasing your permit you will
receive an information sheet with
helpful information on the rules
for cutting holiday trees on the
national forest, and keeping safe
as winter weather in the forest can
change rapidly.
You can apply for the permits
and learn more at openforest.
fs.usda.gov.
National Forest Service
permits allow the
cutting of a Christmas
trees in designated
areas.
F OOD
Winter Vegetable & Lentil Soup
Ingredients:
• 85g dried red lentils
• 2 carrots, quartered lengthways
then diced
• 3 sticks celery, sliced
• 2 small leeks, sliced
• 2 tbsp tomato purée
• 1 tbsp fresh thyme leaves
• 3 large garlic cloves, chopped
• 1 tbsp vegetable bouillon
powder
• 1 heaped tsp ground coriander
Directions:
1. Tip 85g dried red lentils, 2 quartered and diced carrots, 3 sliced cel-
ery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée,
1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable
bouillon powder and 1 heaped tsp ground coriander.
2. Pour over 1½ litres boiling water from the kettle, then stir well.
3. Cover and leave to simmer for 30 mins until the vegetables and len-
tils are tender.
4. Ladle into bowls and eat straightaway, or if you like a really thick tex-
ture, blitz a third of the soup with a hand blender or in a food processor.
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