Office Hours:

Monday  10:00 to 12 and 1:30 to 6pm <> Tuesday  1:30 to 6pm <> Wednesday   10::00 to 12 and 1:30 to 6pm <> Thursday  1:30 to 6pm <> Closed on Friday, Saturday and...

Dr. Canada has Moved her Office!

Hands on  Health moved on April 4th, 2016 to 1633 Fillmore St., Suite 107.  The new office is 1/2 block from City Park off of 17th Avenue.  Lots of parking around the building and no stairs to climb to access the new office at the north end of the building. Enter either from the front door or the back door and go to the north end of the hall. 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 don’t have your email address in my system or you are using a different one or spelling your name differently.  For any problems, simply call the office and talk to Dr. Canada at 303-778-9321....

Brussels Sprouts with Chestnuts

Here’s a great recipe that’s great for the winter. Even if you don’t like Brussels sprouts, you’ll like these! 2 c. chicken stock or vegetable stock 1-1/2 lbs. Brussels sprouts, trimmed and quartered 4 T. unsalted butter 1 t. granulated sugar (optional) 8 oz. whole cooked chestnuts, quartered (you can buy these canned, not in syrup) Salt and freshly ground pepper to taste. In a two-quart saucepan, bring the stock to a boil, then add the sprouts and simmer until tender when tested with a wooden skewer, about 5-7 minutes. Heat the butter and sugar in a 10-inch sauté pan and add the chestnuts. Toss the nuts over medium heat until lightly browned. Add the brussel sprouts and their liquid and simmer until most of the liquid has evaporated. Season to taste. It’s great with roasted meats or...