Summer Newsletter

Tim says  …. it’s time to celebrate!

We’ve just finished our busiest week in practice, which tells me our community focus and Wellness Club are exposing more people to the benefits of regular chiropractic care. More of our clients are bringing friends and family to the Induction Talk and we have a growing number of parents bringing their kids in to get checked. I love the vibe when the whole family are gathered around the adjusting table. It’s also good to know that we still have spare capacity in our current schedules to see more people.

Thank You for continuing to help us realise our vision of a truly healthy, connected community.

UBUNTU ( Zulu)
“I am, because you are”
The connectedness between people. Generosity of spirit. The spiritual element that binds us as a community.

Clinic information …… Holidays

While I am very fortunate to choose my working hours and have plenty of free time during the week. Taking long holidays, as every small business owner knows, is not easy. In fact, over the last 10 years I haven’t had more than 9 days off in a row. With my kids now 11 and 14, Janet and I decided it’s time to take a longer holiday. This could only be possible by getting locum chiropractor who would fit in with our approach and someone I can fully trust with all our clients. That’s’ why I am really chuffed to let you know that Dr Nicky Kirk will be taking over while I’m away for 4 weeks in Indonesia (end of July into August).

Nicky was one of our top achievers at the University of Surrey. Since then I have watched his career take off. He is now well known in the arena of performance chiropractic; both as a speaker and as one of the most knowledgeable practitioners in the field of sports and injury recovery. I can now totally relax on my holiday, knowing you are all in expert hands. Rachael, Selma and Cathy will all be around to make sure everything keeps running as usual.

Member’s feedback 

We are delighted to welcome Irfan, to the Wellness Club.  He has also brought in his two beautiful kids for their important first spinal check.

Here, in his own words, is Irfan’s review:

“A lower back injury sustained in the gym, brought me to Maple Leaf Chiropractic.  Dr Wood and his team are very professional. I like the friendly ambience of Maple Leaf and the passion the team have towards the improvements to my quality of life.

I felt supported when I had fallen ill during my course of care with the team being considerate and flexible when rearranging my appointments – with no last minute cancellation costs charged to me.

I am on my way understanding the term ‘Chiropractic care’ and will recommend Maple Leaf Chiropractic to my family and friends.  Well done Maple Leaf, the team get five out of five stars from me.”

Cathy’s Kitchen

Thank you Cathy for your delicious home baked Friday morning treats. All treats don’t have to be full of preservatives, sugars and saturated fats and can be enjoyed guilt free!!!!!

Here is some information about SUGAR:

Sugar is the generic name for sweet-tasting, soluble carbohydrates, There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The “table sugar” or “granulated sugar” most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is broken into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk.

Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar include aspartame and sucralose, a chlorinated derivative of sucrose.

Sugars are found in the tissues of most plants and are present in sugarcane and sugar beet in sufficient concentrations for efficient commercial extraction. In 2017–18, the world production of sugar was 185 million tonnes. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in developed countries), equivalent to over 260 food calories per person per day.

Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Over-consumption of sugar has been implicated in the occurrence of obesity, diabetes, cardiovascular disease, dementia and tooth decay.

This month’s recipe is: Breakfast Bars


250g medjool dates

2 teaspoons ground cinnamon

325ml cold water

75g goji berries

75g pumpkin seeds

150g brown flaxseeds

50g cocoa nibs

25g chia seeds

25g cornflakes (gluten free if required) (I did not use these)

100g organic porridge oats (not instant)

  • Preheat oven to 180 C/gas mark 4, and line 1 x 20cm square baking tin with baking parchment.

  • Pit the dates if needed and place in a saucepan with the cinnamon, cover with the cold water, bring to the boil and let it bubble for 5 minutes. Turn off the heat and beat with a fork until you have a rough puree. (I did mine in a food processor)

  • Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. Wear a pair of disposable vinyl gloves for this.

  • Push into prepared tin and bake in the oven for 30 minutes, until firm and set.

  • Leave to cool in the tin before cutting into pieces

  • Store in an airtight container in a cool place or in the fridge for up to one week.

    Bake it and enjoy it!

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