This Sunday, October 21st from 1-5 p.m. we will be participating in a South side Wellness Fair. Admission is totally free, and it will take place at the corner of SR 135 & Fairview Road in Greenwood (located behind the Mike’s Car Wash). This fair is designed to help you meet local practitioners from various areas in wellness to help you and your family be healthy! Of course we will have all of our products with us, but will also make ourselves available to speak with you about the differences between local vs. supermarket meats, including the nutritional benefits.

If you would like to take this opportunity to place a pre-order for product, simply use our online order form and we’ll have it waiting on you when you arrive!

Greenwood Family Chiropractic is located at 520 N State Road 135, Suite R in Greenwood, IN 46142.

View Larger Map

Other Featured vendors include:

• Thermograph of Indy
• Nature’s Pharm
• Nancy Beals – Drug Free Marion County
• “Transitions in Healing” author, Norma Lee
• Holistic Body Scans
• Healing Touch
• Celiac Expert, Paige St. Claire
• Studio 135 for the Green Community
• A Piece of Cake (gluten free/vegan options)
• Yoga Evolution
• Doterra
• Juice Plus
• Shaklee
• Wild Tree

Come on out and see us and all these other great vendors on Sunday, October 21st from 1pm – 5pm.

2012 Wellness Fair – Greenwood Family Chiropractic (Download PDF Flyer)

The simple roasts are so savory. Add, garlic powder to any roast with an onion, carrots and potatoes. YUMMY!

Ingredients:

• 1 (2-3 pound) boneless pork roast
• 2/3 cup grated Parmesan cheese
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp dried basil
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Looking for something a little different?  Give this savory recipe a try!

Roast Beef:

• 1 (2 to 2 1/2-pound) beef chuck roast
• 3 tablespoons olive oil
• 4 Roma tomatoes, cut in 1/2
• 2 teaspoons herbs de Provence
• Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:

• 1 1/2 cups fresh flat-leaf parsley
• 2 garlic cloves
• 1/2 teaspoons red pepper flakes
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil

Directions

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegarand the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.