Chiropractic Office - 4546 Atherton Dr. Suite 204 Taylorsville, UT 84123 - (801)-969-9001

Welcome to our November newsletter!  

We’ll use this space to give clinic updates, share tips and recipes, and even throw in some giveaways for good measure. 

  • Holiday Food Drive:

When you stop by the office you’ll see a rather large plastic container for canned food donations.  Everything you contribute will help to feed a family in need over the holiday season, so be sure to bring any canned goods you can spare.  We’ve set our goal: we’re filling that thing to the brim and need your help to get there!

  • Autumn Recipe: Golden Chai Tea

As a new chill in the air reminds us that the seasons are changing, I wanted to share one of our family’s secret weapons to prevent illness and boost the immune system while managing pain.  By adding turmeric (a culinary spice and medicinal plant), we can make any drink or meal into medicine.  Turmeric is well known as the bright yellow component in mustard and curry powder, and has a long history in Eastern healing.  It’s now being studied rigorously in the West for its effects against inflammation, pain, joint health, digestion issues, and even some types of cancer.  Its antiviral properties also make it a wonderful ally during cold and flu season, so we sneak it into our day as often as we can!

This tea will be a warming change if you’re used to peppermint and chamomile in your cup, but the effects are wonderful (and tasty!).  The turmeric in our recipe carries a substance called Curcumin, which is the main active ingredient in the plant with powerful health-giving effects.  Feel free to make changes according to your taste, but be sure to keep the black pepper and any fat in your milk (as they’re both key to making Curcumin more bioavailable in your body).  Give the recipe a try and tell us what you think!



Serves 6


6 cups cold water

2 cups full-fat milk (coconut, almond, pecan or dairy all work well)

6 bags of black tea (preferably Darjeeling)

1 teaspoon dried turmeric powder or 2 teaspoons fresh root, minced

2-inch piece fresh ginger, cut into thin rounds

2 cinnamon sticks

2 teaspoons black peppercorns

2 teaspoons dried orange peel or 4 teaspoons fresh organic peel

10 whole cloves

6 cardamom pods

¼ teaspoon vanilla extract

Honey, maple syrup, or stevia to taste


Lightly crush the cinnamon sticks and cardamom pods to release the oils contained inside. Add all of the spices to a pot with 6 cups of water and heat just to a boil. Reduce the heat and allow to simmer gently, partially covered, for 5-10 minutes. Stir in your milk of choice and black tea. Heat up to a slight boil for 3 minutes while stirring. Remove from heat and stir in the vanilla and sweetener you enjoy most. Strain out the herbs and enjoy warm.