“…I have regained a ½” of height!”

Since becoming a patient of Dr. Vezendy, I have had little to none of my symptoms that I had complained about at my initial consultation.  I have had no need for sleep medication in the past 2 months!  And, I have regained a ½” of height!  I am very satisfied with my results and would recommend Vezendy Chiropractic Clinic to family, friends, and future acquaintances.

  - Alan K.

Apple-Banana Pepper Jelly

Apple-Banana Pepper Jelly

Contributed by Abbey Wade – Everyday-Champagne                                       

…Not to be confused with apple, banana & pepper jelly. Eww. This jelly uses Banana Peppers that my mother has grown in her garden since I was little. They’re delicious and come in either sweet or hot. I like to use the hot peppers because it gives this sweet jelly a little kick and the apple adds a wonderful sweet-tartness to it. I can this jelly in the summer when the peppers are in season then my husband and I give it away as Christmas gifts later in the year. As most of you know, pepper jelly is an excellent thing to pair with cream cheese either on crackers as a simple party appetizer or I love to spread it over my cream cheesed bagel all throughout the year. Enjoy!

Abbey’s Apple-Banana Pepper Jelly
(makes about 3-5 pint jars…it can vary depending on the size of your peppers and apple)
-8 Hot Banana Peppers (preferably 1-2 orange or red ones in the mix so the color will be pretty)
-1 Granny Smith Apple
-1 1/2 cups Apple Cider Vinegar
-5 cups Sugar
-1 package ‘Certo’ liquid pectin (there are 2 packages per box)
–Cut peppers in half, remove all seeds and veins. Core the apple, leaving the skin on and cut in small pieces. Place pepper and apple pieces in blender with 3/4 cup of vinegar and blend until finely chopped, but not mushy. You want little pieces to remain so the jelly has good texture.
–Pour pepper mixture into a large pot and bring to a boil. Boil 2-3 minutes until it begins to smoothen out a bit.
–Add the remaining 3/4 cup of vinegar and the 5 cups of sugar. Stir. Bring to boil and cook for 1 minute.
–Add the package of pectin. Bring back to boil. Cook for 1 minute.
–Turn the heat off and skim any foam from the top of the pot. Let the pot sit for 5 minutes.
–Fill your sterilized canning jars almost to the top and follow the package instructions for safe and effective canning.

For more from Abbey, visit Everyday Champagne.

“…quit smoking…”

I came to Dr. V for severe shoulder and arm pain which no other health care providers were able to help.  The pain lasted 3 months and I finally came to see Dr. V. and since then there has been a dramatic improvement.  I feel so much better I have begun exercising and have quit smoking, something I haven’t been able to do for 8 years.  I would recommend Dr. V.

  – Debbie S. – Realtor

Mini Pumpkin Cheesecake Tarts

Mini Pumpkin Cheesecake Tarts

Contributed by Abbey Wade – Everyday-Champagne                                        

These little treats are so delicious and incredibly easy to prepare. They’re perfect to have around for a sweet snack and are excellent cocktail party desserts. Part of what makes them so easy is that the crust isn’t a standard buttered cookie crumb crust, it’s simply a ginger snap cookie dropped into the bottom of a muffin tin. You can whip up a batch of these goodies in less than half an hour total. We love them around here, I hope you do too!

(recipe yields about 30 tarts)

–In a large mixing bowl, add the following…
-1 15oz can plain pumpkin puree
-1 14oz can sweetened condensed milk
-1 brick neufchatel cream cheese, softened (I always use low fat, but use whatever you have around)
-2 eggs
-2 tsp light brown sugar
-good pinch of kosher salt
-1 1/4 tsp pumpkin pie spice
-splash of vanilla extract
-splash almond extract
–Mix well with an electric beater until smooth.
–Line 2 un-greased, standard 12 cup muffin tins with papers, (have another muffin tin handy, because you may need extra space. If you only use a few cups of a muffin tin, fill the other ones with some water before baking to ensure even cooking.)
–Drop a ginger snap cookie into each paper-lined muffin tin, rounded-side up, (the cookie will not completely cover the bottom of the tin, but it will serve as the perfect sized crust because the custard will shrink a bit once baked.)
–Pour some cheesecake mixture over each ginger snap.
–Bake in a preheated 350* oven for 25 minutes.
–Allow to cool and enjoy at room temperature. Refrigerate any leftovers.
–Serve immediately if possible because if these sit too long in the fridge, the cookie crust will begin to soften.

 For more from Abbey, visit Everyday Champagne.

“…decided to try Chiropractic care…”

I had suffered a racquet ball accident over 25 years ago which caused severe lower back pain.  I could not sit or stand for more than fifteen minutes at a time and was experiencing crippling pain and stiffness when lying down, as well.  Every morning I woke up with a sore back and had extreme difficulty getting out of bed without assistance.  My life was being affected by this injury.  I could not enjoy the everyday activities of running and playing with my children as they grew up, due to the pain.  I suffered for over 25 years and exhausted all available treatments I thought were available for an injury of this magnitude.  I tried going to orthopedic surgeons, neurologists, physical therapy, and prescription medications.   After every attempt at treatment, I never experienced any long-term relief from my back pain.  I decided to try Chiropractic care and was very impressed upon my initial visit with the honesty of the treatment expectations given to me.  As I started regular care with Dr. Vezendy he and his staff became a second family to me.  They were always so kind and understanding.  What I liked most about the care I received was how quickly the symptoms began to disappear and the relief from pain that I had been searching for, for so many years.  I noticed so many changes in my life.  I used to suffer headaches and sinusitis on a weekly basis. I have not experienced a headache since I began treatment and have only had one episode with my sinuses bothering me, but they never became infected and cleared within a few days.  My life is totally different!  I can exercise again and am able to get out of bed in the morning with no pain.  For the first time in 25 years I am able to function normally again in life. 

As a school counselor, the first time I was able to stand the entire time of a parent education session I cried!  As a mother, the first time I was able to stand with my husband and the other team parents to watch my son’s entire soccer game I also cried!  I feel like I have been given my life back; something I never thought I’d have again.  I recommend chiropractic care with Dr. Vezendy to anyone who has ever experienced pain.  My sincere thanks and appreciation go to Dr. Vezendy for doing what no one else could.

Joyce S. – School Counselor

Curry Pumpkin Soup. No Knife Required

Contributed by Abbey Wade – Everyday-Champagne                                       

This is the easiest recipe. It’s barely even OK to call it a recipe. Seriously, you don’t have to do anything but dump a few things in a pot and let it heat up. But it’s delicious, healthy, and did I mention it’s easy? So easy that I didn’t even bother with a photo…

Curry Pumpkin Soup
(serves 4-6)
-In a large soup pot, add the contents of 2 cans of plain pumpkin puree*, 3/4-1 cup of apple juice or cider, and about 2 cups of chicken broth or stock**
-Turn the heat on medium and stir until everything is smooth. You may need more stock if the consistency isn’t to your liking.
-Add 1 chicken bouillon cube, a few good pinches of kosher salt, (depends on the saltiness of your bouillon, broth or stock), 1/2 tsp of ground cumin, 2 1/2 tsp yellow curry powder, and 1 1/2 TB of light brown sugar.
-Stir until all is incorporated and bring to a simmer. Check your seasoning and adjust as you’d like.
-Serve hot on a cold day.
-Feel free to add a bit of butter at the end, or milk or cream to richen it up a bit. Even a dollop of sour cream, mascarpone, or creme fraiche in the center of each bowl with a few snips of fresh chives or cilantro would be beautiful and delicious. You’re the boss!
(*yes, please use fresh pumpkin when you have it, but as I’ve said before I always have canned pumpkin on hand for easy meals like this one.)
(**tip-pour the stock into the empty pumpkin cans and swirl it around before adding to the pot so you get all the pumpkin out)

We had ours today for lunch with my Cheddar and Chutney Sandwiches, it was the perfect combo and I highly suggest you try it!

 For more from Abbey, visit Everyday Champagne.

“…spinal meningitis…”

I came to see Dr. Vezendy because of a lessened quality of life due to spinal meningitis in December 2002.  I was lethargic and got sick about every eight weeks due to my weakened immune system.  Last week I noticed I was exposed to 3 different people who had a cold or a fever; for the first time in two years I did not get sick from my exposure to these people.  After care with Dr. Vezendy I have noticed an improvement in my immune system that was noticeable to a degree that I was not sure would ever be achievable.  

Meredith W. – Insurance