Hopefully everyone had a wonderful and safe 4^th of July weekend! What a wonderful thing to live in this land of the free because of the brave!!!!

Exciting News at BTHCW

Introducing Lucas Foote, licensed massage therapist.
Brand new to the office this month, Lucas will expand our massage availability to 7 days a week. So don’t wait and book a massage with him now on the website!!!! http://www.bthwellnesscenter.com/book-massage2.html Along with charisma and experience, Lucas will bring to the office two brand new massage techniques he has done extensive training in. Also, if you mention this newsletter you can receive you first regular massage for $45

Lymph Drainage Therapy

From the Chikly Health institute, clearing and detoxification of extracellular fluids and metabolic waste. Great for chronic conditions, lymph related diseases, and deeply relaxing.

Craniosacral Therapy

From the Upledger Institue, release of the fascia (connective tissue) and tensions deep in the body. Great for chronic pain, headaches/migraines, and deep relaxation.
If you would more information on either of these therapies or wonder if they might be beneficial to you we encourage you to set up a consultation with Lucas.
Thank you to all the ladies who joined us for the Night of Indulgence at the end of June. We had a great turn out and look forward to next years annual event! You can view the pictures on our Facebook page. http://www.facebook.com/BTHWellnessCenter/

RECIPE OF THE MONTH

Grilled Salmon and Brown Butter Couscous

2 tablespoons butter
2 tablespoons pine nuts
1 cup uncooked couscous
2 tablespoons dry white wine
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 tablespoon lemon juice

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon kosher salt
4 (6-ounce) skinless salmon fillets
Cooking spray

Preparation

1. Preheat grill to medium-high heat.
2. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in rind, juice, 1/4 teaspoon salt, and black pepper.
3. Combine white pepper and next 4 ingredients (through 1/4 teaspoon salt) in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on a grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Serve with couscous.

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http://www.bthwellnesscenter.com/

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