To all my patients: It has been such an honor and a privilege to serve as your chiropractor over the last 30 some years. I have decided to retire as of November 1, 2018 and the last day in the office will be October 25th. I will not be accepting new patients after October 1st. I have given a lot of thought as to who I could refer my patients to and have two options for you. Dr. Lisa Goodman, DC washparkchiro.com 1313 S. Clarkson, St. Denver, CO 80210, 303-744-7100 Dr. Emily Gerson, DC, botanicawellness.com 1940 E. 18th Ave, Denver, CO 80206 720-398-2050 If you have insurance coverage, then I would refer you to the doctors listed under your coverage. In the meantime, I will continue to treat patients at my office on Fillmore St through 10/25. The phone number will remain the same at 303-778-9321. The office hours will be on Monday and Wednesday from 10am to 6pm with lunch from 12 to 1:30 and Tuesday and Thursday from 1:00pm to 6pm. A new feature on this website is the ability to do online appointment booking. To book online: Click on “book and appointment now”. Choose an appointment type and fill in all information Pick a day and time that works for you. Click on “submit appointment request” Click “OK” at the top of the screen You will receive an email that confirms your appointment. YOU MUST RESPOND TO THIS EMAIL WITHIN AN HOUR FOR THE APPOINTMENT TO BE SCHEDULED. If you do not respond, you do not have an appointment. If this process doesn’t work then either I...
During these dark days of winter and cold nights, it is nice to have a quick, simple warming soup. Cream of Broccoli soup is a vegan version which tastes great and is easy to make and only requires a soup pot and a blender. The recipe is as follows: 5 cups of broth 2 medium potatoes, cut into small cubes 1 medium onion, chopped finely 2 heads of broccoli, trimmed and coarsely chopped (about 4 1/2 cups) 1 cup of cashews 1 cup of broth dash of salt/pepper/dried basil to taste Take 4 cups of broth in a large pot and bring the potatoes and onion to a simmer, cover and cook 5 minutes. Add the broccoli and basil and simmer again for another 10 to 20 minutes until the potatoes are tender. In the meantime, put 1 cup of cashews in the blender with the final cup of stock. Blend for up to a minute until it is creamy. Add the cashew cream to the soup pot and mix well and bring to a simmer. Remove from the heat and puree about half the soup in the blender and then return to the pot and stir well. Serves...
Monday and Wednesday
10am – 12pm and 1:30pm - 6pm Tuesday and Thursday
1:30pm – 6pm