What’s New?

What’s New?

We have been busy preparing for our favourite week of the year – National Spinal Health Week (20 – 26th May).

PS… Don’t forget to follow our Facebook page for regular team updates!

Out Of Office

Friday 24th & Saturday 25th May.  Our practice will be closed for 2 days, as our team attend a seminar. Allied health services will be operating to usual hours, by appointment only.

Monday 10th June – Closed Queens’ Birthday Public Holiday

Allied Health Zone

Recipe Zone

Hearty Buckwheat & Kale Soup

Serves 4 – 6

INGREDIENTS
1 tablespoon extra virgin olive oil
1/2 onion, finely diced
1 clove garlic, finely chopped
1 teaspoon finely chopped thyme
1 bay leaf, fresh or dried
1 carrot, finely diced
1 stalk celery, finely diced
1/2 cup raw hulled buckwheat (groats)
4-5 cups (1-1.25 litres) vegetable stock, preferably homemade
a large handful kale/cavolo nero, stems removed + leaves roughly chopped
gluten-free soy sauce or tamari, to taste

METHOD

Heat olive oil in a large saucepan over medium-high heat, add onion and cook, stirring often for 2-3 minutes or until tender and golden. Add garlic, thyme, bay leaf, carrot and celery and continue to cook for a further 5 minutes or until the vegetables are tender. Add buckwheat and stir well. Pour over 4 cups (1 litre) vegetable stock, season with a good pinch sea salt and a few grinds of black pepper. Bring to the boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the buckwheat is tender. Add chopped kale and cook for a further 5 minutes, adding an extra cup of stock or water if needed, season with soy sauce/tamari to taste. Serve hot with buttered toast.
Any leftovers will happily store in the fridge, but you might find you’ll need to add a touch of extra stock/water when you re-heat it, and add a touch more soy sauce too.