Vital Energetic

11/11/2021

Very proud of our 11 year old patient who won gold in the nationals for gymnastics-trampolining and bronze in diving! Well done!

05/04/2021

New furniture for clinic.

03/04/2021

The Vital family went forest bathing today. How are you spending your Easter?

25/03/2021

New plant at reception. Thanks Ken!

12/02/2021

Wishing everyone a prosperous and healthful year of the Ox!

20/01/2021

Benefits of warm drinks.

Relaxing drinks are typically warm, fragrant, and full of flavor. See our healthy take on warm, comforting beverages & get 5 calming recipes.

23/12/2020

Wishing everyone a very Merry Christmas!

Vital 2020 Xmas Dinner.

09/11/2020

WHY WE NEED TO SOAK LEGUMES (BEANS, LENTILS) WHOLEGRAINS, NUTS AND SEEDS

In traditional cultures, before we cook with these foods we would soak them overnight. This is not just to ensure that they cook faster but more importantly to improve their digestibility. Consuming beans, lentils and wholegrains without sufficient prior soaking and cooking can easily lead to flatulence and indigestion issues.

Modern science has shown that phytic acid is present in the bran and hulls of these foods, which can interfere with the absorption of important minerals (calcium, iron, magnesium, zinc etc) and inhibit enzyme function. Soaking these foods neutralises the phytic acid and activates the enzymes, therefore allowing better digestibility and minerals to be more available for absorption.

05/11/2020

Food fraud is rampant in the bottled vegetable oil industry. See how you can tell the real oils from the fakes — and what the mafia has to do with it!

27/10/2020

Warm Buckwheat Porridge

Buckwheat is originally cultivated in China and Central Asia around the 10th century. It has the shape similar to the heart and contains the flavonoid rutin, believed to be beneficial for blood vessels. It is also a good source of fibre, phosphorous, magnesium etc.

In TCM, buckwheat is cold in nature and more suitable for those with excess and damp heat conditions than those with cold deficient constitutions. The ancients have cautioned that overconsumption of this grain may stir wind in the body (eg. dizziness).

18/10/2020

MILLET CONGEE 小米粥

Millet is an ancient grain with great health benefits that has been used in Chinese culinary and food therapy for thousands of years.

Revered as the King of Medicine, Sun Si Miao of the Tang dynasty reported that millet is salty and cooling in nature, nourishes Kidney Qi and removes Bone Bi 骨痺 (eg. bone problems such as arthritis). This supports current nutrition studies, where millet is one of the few grains that are alkaline in nature, which is excellent for those who suffer from acidic and inflammatory conditions. In addition, millet removes excess stomach heat, and helps with Xiao Ke syndrome 消渴 (likened to diabetes in modern terms) and nosebleeds. Indeed, modern nutrition studies have shown that millet can support diabetes management as it is high in fibre and low in GI.

Last but not least, congee is a classic breakfast dish in Asia. It is also recommended for when one is sick for when we are sick it is best to have warm and easily digestible foods.

Ingredients in my millet congee also include shiitake mushrooms, celery, black peppercorns (grounded) and coriander, celtic salt, and a few drops of sesame oil to garnish.