Zemaitis Health and Wellness

July Newsletter

Saturday Yoga Starting July 22

On July 22 we will have our first yoga class in the office at 2:15. Monica Stevens will be leading this class that is appropriate for people of all yoga experience. The cost is $15.00. If you are a patient of Dr. Patty's, it may be possible to use your health insurance benefits for this class. Space is limited so reserve your yoga mat by emailing or calling Dr. Patty by July 20th. Yoga is great to increase flexibility, decreased pain and increase range of motion. Join us!
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Summer Stress Away Sale

For many, the summer can be a time where you get to decompress some. School is out so you don't have to get the kids up early or maybe you are a teacher and you have the next few months off. For others, it can lead to more stress as the kids are out of school, but you still have to work. We want to help you with your stress levels with our stress away packages. A combination of acupuncture and massage sessions will help battle whatever stress comes your way. We have 3 packages that you can pick from:


Package 1: 10 acupuncture treatments and 5- 90 minute massages; normally costs $1300, on Sale for $650.

Package 2: 5 acupuncture treatments and 3- 90 minute massages; normally costs $650, on Sale for $400.

Package 3: 3 acupuncture treatments and 1- 90 minute massage; normally costs $310, on Sale for $232.


All 3 of the packages come with 1 Saturday Yoga Class session, as available. You and Dr. Patty will discuss what outcomes are most needed with your acupuncture treatments. These packages can be purchased in the entire month of July and are valid for 1 year. Start de-stressing today!

July Essential Oil Class

You might have heard about Dr. Patty's trip to Salt Lake City Utah on Facebook or Instagram. She was there for Young Living's 2017 International Grand Convention. While she was there is got to plant lavender at the farm and see how the oil is distilled, educate herself on products already in use and most excitedly, see all of the new products that were announced! Young Living now has the Seedlings Line, specifically for babies under the age of 2, an amazing new Desert Mist diffuser, and a make up line, Savvy Minerals! For our class in July Dr. Patty will discuss all of the new product lines and you will be able to try them out. Class will take place Tuesday July 25th at 7 PM. No fee, but RSVP is needed by July 23rd. RSVP can be made by emailing zemaitishealthwellness@gmail.com. Come and try out some of these amazing products!

July 4th Dessert Recipe

You can show your Patriotic spirit by using red, white and blue fruits on top of this amazing tart! Best of all, a store bought pie shell means you don't even have to turn the oven on. Once again, this recipe is brought to you by Marlene Koch and more of her recipes can be found at her blog, www.marlenekoch.com


SERVES 8


INGREDIENTS:


1⁄2 package refrigerated piecrust

4-ounces light tub-style cream cheese

1 (3.5-ounce) package sugar-free vanilla pudding mix

1 cup low-fat milk

1/2 teaspoon vanilla extract

1 1/2 cups light whipped topping

3 cups assorted fresh berries

2 tablespoons low-sugar jam (optional)


INSTRUCTIONS:


1. Preheat the oven to 350°F.


2. On a lightly floured surface roll the crust into a large 12-inch circle. Place dough onto a cookie sheet. (Alternatively, place dough into a 9 or 10-inch tart pan pressing dough onto bottom and up sides and trim.) Roll about 3⁄4 inch of the outside of the dough, all the way around, inward and crimp to create an edge. Prick crust liberally with a fork. Bake for 15 minutes, or until golden brown. Remove from the oven and cool completely. (After the initial cool down you can move it to the fridge.)


3. In a medium bowl using an electric mixer, beat the cream cheese for 1 minute, or until creamy. Beat in the pudding mix and milk for 2 minutes, or until thick. On low speed, beat in the vanilla and half of the whipped topping until smooth. Use a spatula to fold in the remaining whipped topping. (If the crust is still warm, cover the filling and refrigerate until the crust is completely cooled.)


4. Spread the filling onto the crust. Decorate the top with the berries. To “gloss” fruit if desired, place jam in a microwave-safe dish and cook for 1 minute. Brush melted jam on top of the fruit.