Cooper Wellness & Disease Prevention Center

3604 N. McColl Rd. 

McAllen, Texas 78501

 

        (956) 627-3106

       

        info@cooperwellnesscenter.com

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Sit down with an actual Medical Provider who understands your conditions and knows when to prescribe natural or conventional medicine.

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Replace meat, dairy, and sugar in your diet through a variety of delicious and easy recipes. Make better eating choices armed with nutritional knowledge.

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Herbal teas, supplements, hydrotherapy, exercise therapy, charcoal, counseling, poultices, and diet plans are prescribed at you.

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Let your body heal as you sleep soundly in a hotel-quality bed.  

Nutrition for Physical Health

Enjoy meals that aren't just delicious, but also low-fat, high-fiber and packed with whole grains, legumes, and nuts.

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Recipe: Mushroom and Chickpea Stew

This recipe serves 6

– 8 carrots

– 3 boxes of mushrooms (about 30 mushrooms/850g)

– 3 400g tins of chopped tomatoes

– 2 400g tins of chickpeas

– 600ml of boiling water

– 7 tablespoons of tomato puree

– a big handful of coriander, about 50g

– 2 lemons plus 3 more to serve

– 4 teaspoons of turmeric

– 4 teaspoons of cumin power

– 3 teaspoons of ground chilli

– 3 cloves of garlic

Peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices. Place the crushed garlic, turmeric, cumin, chilli, salt and pepper into a large saucepan along with 4 tablespoons of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato puree and boiling water. Then stir in the chopped carrots and mushrooms. Bring this mix to the boil then turn it down to a simmer. Let this cook for about thirty minutes, then stir in the chickpeas (drain the tin first) and the finely chopped coriander. Let this cook for another twenty minutes, at which point the mushrooms and carrots should be soft and ready to eat. If you’re making quinoa then cook this when you put the chickpeas in. Once everything is ready squeeze the two lemons into the mix and place the stew into bowls with the quinoa. I like serving each bowl with half a lemon and an extra sprinkling of coriander. You can add a small whip of unsweetened greek yogurt on top for additional creaminess and flavor. 

 

 

 

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