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Dr. Koch and the Essential Mind and Body team are open for Chiropractic, Acupuncture and life coaching/energy healing Massage services are expected to resume on Monday, May 18th.We are excited to be here for you, and please know that your health and safety our first priority. We ask that you adhere to all social distancing and mask protocols as recommended. If you are experiencing COVID-19 symptoms please contact your primary care provider immediately.

Yours in Good Health

The Team at EMB


Asparagus Soup with Lemon and Parmesan Servings: 4-6

INGREDIENTS 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed 3 tablespoons unsalted butter 2 medium yellow onions, chopped 3 cloves garlic, peeled and smashed 6 cups low-sodium chicken broth Salt Freshly ground black pepper 2 tablespoons freshly squeezed lemon juice, from one lemon 1/2 cup shredded Parmigiano-Reggiano Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

INSTRUCTIONS 1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary. 2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces. 3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender. 4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside. 5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached. 6.Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper. Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)


May 4th-8th is Teacher appreciation week, and this year things are most certainly going to look different than in years past. With so many teachers (and students) making the switch to virtual learning leaving an apple on your teacher's desk isn't going to cut it this year! Click the picture for some great ways to show how much you appreciate all of the hard work and dedication your family's educators pour into their work. From creating slide shows and e-cards to personal parades and dress like your teacher days, you are sure to find a way to express your appreciation.


Did you know that your moods can directly affect how well your immune system functions? Researchers have found a wealth of evidence that positive emotions can enhance the immune system, while negative emotions can suppress it. The brain has a direct effect on stress hormones such as adrenaline and cortisol, which have wide-ranging effects on the nervous and immune systems. Click the picture to read more.


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