22 years of Acupuncture in Dorset

It's twenty-two years since I saw my first acupuncture patient in Dorset, and twenty since I joined the Trinity Practice in Shaftesbury. At that time, acupuncture in the Blackmore Vale area was quite unusual. Now everyone has read about acupuncture or knows someone who has had treatment - often for conditions as different as a bad back, or turning a baby in a breech position.  When I first started practising, acupuncture was something people tried because of its long tradition of success in China. Now, so much research has been done worldwide, that acupuncture has been accepted by NICE as a valid treatment for lower back pain and migraine, and studies have shown acupuncture to be useful in helping with fertility issues, nausea, osteoarthritic knee pain, depression etc. I see people for all sorts of problems.

Acupuncture in the UK always used to be given as a one to one treatment. In China, it is a much more sociable affair! There I saw relatives accompanying patients for treatment, and several patients treated in one room. We have adopted this approach for our successful knee pain clinic, as it enables us to charge patients less. 

Next week is Acupuncture Awareness Week - why not give me a ring or look at our website to see what acupuncture could do for you? 01747 851726 or www.trinitypractice.co.uk/acupuncture.

Quinoa - a superfood that tastes delicious. Try this recipe!

Quinoa is a gluten free grain, native to South America. It has the benefit of being gluten free, and is rich in fibre and protein, plus being very easy to cook.  In Peru, it is often served instead of rice in a risotto, sometimes known now as quinotto! In Chinese medicine, we think of Quinoa as a warming food, so it's good to eat in winter, but tastes good all year round in my opinion.

You can read about its health benefits here.

or try this recipe for yourself:

Quinoa Risotto

Ingredients

1 tablespoon olive oil

1/2 onion, chopped

1 garlic clove, minced

1 cup quinoa, well rinsed

2 1/4 cups vegetable stock or broth

2 cups chopped rocket, or 1 courgette 

1 small carrot, peeled and finely shredded

1/2 cup thinly sliced fresh mushrooms

1/4 cup grated Parmesan cheese

1/2 teaspoon salt, or less if you are trying to reduce salt

1/4 teaspoon freshly ground black pepper

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown.

Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the centre, about 12 minutes. The mixture will be brothy. Stir in the courgette or rocket, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.

Sprinkle the Parmesan over the top or put a spoonful beside the risotto, and season with the salt and pepper. Serve immediately.

For more information about Chinese medicine and diet, look at my website.