We wanted to let you know how much we appreciate your support throught this difficult year. As a token of our thanks we thought we would have a small holiday gathering. We hope you can join us!

Please fill out the contact form below if you would like to have a complimentary massage or acupuncture session that day and we will contact you back with the time slot available. Thank you!

Over the past week I have found myself referring to this video over and over in my patient visits, so I thought  I would share it with you, as well as post it as a reminder for myself!  

How will you help yourself maintain or achieve better health this week?

- Dr. Alexandra Hurtado, ND

Fall is the perfect time to make this soup! Squash contains many antioxidants, is an anti-inflammatory, is high in beta carotene ( the precursor to Vitamin A),  B vitamins, vitamin C and fiber.

Panax ginseng is a wonderful immune tonic, ecellent to include at the onset of fall to help ward off colds and flus! 

Panax is also used to improve energy, focus, concentration, response to stress, and can be found seasonally in Asian Grocery stores. It is optional and must be avoided if you are pregnant, breastfeeding, have an auto-immune condition or  are giving it to children. http://www.nlm.nih.gov/medlineplus/druginfo/natural/1000.html

This is a great soup for kids as it is nutrient rich, with a smooth, creamy and delicious texture. (Omit the Ginseng for kids)

Ingredients
1 Acorn Squash (really any squash will do)
1 Onion, diced
2 Carrots, diced
2 cups Filtered water
1 Cup of Almond or Coconut Milk
1 Large clove of garlic ( or 2-3 small ones), minced
1 Thumb sized piece of Fresh Turmeric root, sliced  OR 1 Tbsp of Turmeric Powder
1.5  Thumb sized piece of Fresh Ginseng root., sliced
1 tsp Nutmeg
1 Tsp Cumin
1 Tbsp Coconut Oil
Salt & Black pepper to taste.

Directions
1. In a large pot, place squash and fill to about halfway with water and set to boil for 7-9 minutes, turning squash halfway until tender enough to stick a knife in.
2. Take squash out of water and cut a slice off the bottom.
3. Stand squash on a cutting board and cut the peel off. 
4. Cut Squash in half, scoop out seeds and set aside. see Recipie: Roasted Squash Seeds
5. In a large pot, heat coconut oil  over medium heat and add onion, carrots, garlic, turmeric, ginseng, nutmeg , cumin, salt ad pepper. Saute until onions are translucent. 
6. Cut Squash into 1 inch pieces and add into pot and stir. 
7. Add Milk and water and increase heat until it reaches a boil. Once it boils, lower to a simmer for 15 minutes. Add more liquid, salt and pepper as needed.
8. Blend all the ingredients together  until soup achieves a smooth, creamy consistency and serve hot.