“Change, like healing, takes time.” 

~ Veronica Roth

The very popular question that comes into my office is when will I get better? 

How long will this take? 

There are many quick fix options out there to feel better. Usually by the time people reach our office they have tried ALL OF THEM and they still feel like they are exactly where they started or worse. 

Neurostructural chiropractic is not a quick fix. It is a long term solution. We work on correcting any primary conditions in the spine and that makes it so you don’t have to deal with the same issues over and over again. It doesn’t take much to get out of pain but to keep it corrected is what our goals are for people to create a healthier self. 

The answer to your question is going to be different for everyone. Everyone heals differently, some fast and some slower. The main point is that healing takes time. Be patient. Your body needs time to heal to get better. 

There will always be times in our life that hinder our healing process, but as long as we keep moving forward, we will see the progress and how the hard work and time commitment that you give yourself has paid off. 

Instant Pot Yogurt

Dairy Free: 

(I was not a fan, but Ajax LOVED it!) I want to try almond milk but it says to make it homemade vs store bought almond milk to work! 

Ingredients: 

  • 2 cans organic coconut cream or 3 cans organic coconut milk 
  • 2 tsp-1 TBSP Gelatin (grass fed, unflavored) – amount depends on how thick you like your yogurt
  • Choose 1 Sweetener 
    • 1 TBSP honey
    • 1 TBSP maple syrup
  • Choose 1 starter — (must contain one of these strains – Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus)
    • 2 tbsp yogurt
    • 4 capsules of probiotic supplement 

Directions: 

  1. Put the coconut cream into your Instant Pot liner, press “Yogurt”, then “Adjust” to the boil setting. This will bring it to a boil.
  2. When it is done, remove the liner from the pot, turn off the Instant Pot.
  3. Let the now liquid coconut cream cool, either on the counter or fridge so the temperature drops to below 100F. This is an important step, too hot, and your yogurt won’t culture and be tangy, you need the correct temperature so you don’t kill the live cultures! Too cold, and they won’t grow, so the 100F is important.
  4. Once the coconut milk is the right temperature, whisk in the starter a little at a time, no lumps. You want it nice and smooth.
  5. Press the “Yogurt” button and adjust the time, the longer you set the timer, the tangier it will be. 8 hours is just how I like it.
  6. While it is still warm, whisk in the gelatin a little at a time, again you don’t want clumps. I put it in my blender and blend with the gelatin and sweetener of choice.
  7. Pour equally into the jars leaving room for the desired toppings, (you can put the topping on the bottom, of course, and pour the warm yogurt over top).
  8. Put on the lid and refrigerate 4-6 hours.

Whole Milk Yogurt: 

Ingredients: 

  • 1 Container – Organic, Whole Milk, ultra filtered  (about 52 ounces) 
    • *** Needs to be ultra filtered to do the cold start yogurt!!! 
  • Choose 1 Sweetener (The amount is to your liking!) 
    • 1 TBSP honey
    • 1 TBSP maple syrup
  • 2 TBSP yogurt — (must contain one of these strains – Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus)

Directions: 

  1. In a 6qt Instant Pot, combine all ingredients.  Whisk until well combined. Cover with glass lid.
  2. Using the yogurt setting, incubate for 8 hours.
  3. Without stirring, transfer inner pot with lid to a refrigerator and chill for 8 hours.
  4. Serve your cold start yogurt plain or with desired toppings.  Will keep in refrigerator for 7 days