Satisfied Patients Give Their Thanks to Holistic Medical Centre

The Holistic Medical Centre’s Naturopaths and GPs integrate science and nature to deliver better health for their patients. They value the patient-practitioner relationship, focus on the whole person, are informed by evidence and integrate naturopathic healthcare and disciplines, making for a healthier approach to healthcare. Below are two testimonies from happy paitents.

“The Holistic Medical Centre has been my preferred well-being health centre for some years because, simply, they provide me with a balanced combination of naturopathic and medical options and I have always felt comfortable with the way they treat me. They don’t prescribe drugs as the first option, unless really required, the doctors and the naturopaths explain and discuss options in understandable language and ultimately you, the patient, make the decisions based on clearly informed choices.

Their well-being approach includes the suggestion of having a simple, inexpensive blood test check up each year if you choose to do so. That is what got me to them in the first place – and the results have meant that I use the correct supplements and follow up on potential conditions before they become a health issue. Most importantly, both the medical and naturopath staff have consistently demonstrated a preventative approach to my health needs. “

"My experience with the Holistic Medical Centre has changed my life! From sound advice I have been able to get my health on track and I’ve been very much more mindful of taking care of myself and taking a preventative approach to my health.”

And for summer health, here is their Salmon and Couscous salad (Diabetes NZ approved recipe).

Ingredients: 1 can (100 to 200g) salmon, 1 ½ cups liquid, ½ teaspoon minced chilli, ¾ cup couscous, 2 spring onions (chopped)1 to 2 tender celery stalks (sliced), 2 to 3 cups chopped lettuce leaves, 1 cup chopped cucumber, 1 cup chopped red tomatoes, 1 cup chopped fresh coriander, 1 juice of lemon, 2 tablespoons olive oil.

Drain the liquid from the canned salmon into a measuring jug and make up to 1 ½ cups with chicken stock (or 1 tsp instant chicken stock and water). Stir in the chilli then bring the mixture to the boil in a microwave oven or pot. Tip the couscous into a large, shallow, heatproof bowl. Pour the heated liquid over it, cover the bowl with a plate and leave to stand for 6 minutes while you prepare everything else. Prepare all the vegetables, keeping the cubed tomatoes separate. Chop up or tear the herbs. When the couscous has soaked up all the liquid, break the salmon into chunks and mix it through the couscous with half the lemon juice and oil. Add the prepared vegetables (except the tomatoes) and herbs and fork everything together. Drizzle with remaining lemon juice and oil, top with tomatoes and serve. This smoothie is full of fibre, omega 3’s and high in vitamins and minerals that incudes great nutrients for improving your gut health, and will also give you a big energy boost.

For more information on cardiovascular health, blood tests Ponsonby, general practictioners and GPs Ponsonby please go to http://holisticmedicalcentre.co.nz .