This past Monday we had our most successful Patient Appreciation Day ever! A big thank you to all of our wonderful patients that joined us. You are the reason we keep doing what we do!
I would like to offer up 2 very special thank you’s:
First, LaVida Massage in Ballantyne for providing free chair massages all day for our patients
Second, Nourishing Charlotte, the local Weston A Price Foundation chapter, for sharing another great event with us, helping us spread the word about health and healing. You can visit them at www.nourishingcharlotte.com
These were 2 of the recipes we served on Monday. They were a huge hit. I hope you enjoy them!
Spicy Roasted Nuts
2 cups Raw nuts – your choice
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon cumin
2 tablespoons melted butter
1 tablespoon sea salt
Preheated oven to 300 F.
Melt butter. Toss nuts in butter to coat.
Toss nuts with the other ingredients.
Place in a single layer on a baking sheet.
Roast almonds until golden brown, about 15 to 20 minutes.
Allow to cool before serving.
Will keep for 5 – 7 days refrigerated.
1 c. Vegenaise
1/2 Organic Sour Cream (raw if available) or Greek Yogurt
1 Tbls water
1/2 tsp each: dried chives, dried dill, dried parsley
1/4 tsp each: onion powder, garlic powder, sea salt (finely ground), ground black pepper
Mix dry ingredients
Add to mayo and sour cream. Whisk until blended.
Add water – this is optional. Add until you get desired consistency. I recommend 1 – 2 Tbls
Special Note: To make the dip thicker add more sour cream, less vegenaise. To make a thinner salad dressing, add olive oil and water (1 Tbls at a time) until you reach the desired consistency.