November Newsletter 2022

November 2022
Volume 11 Fourth Quarter

November may be just past pumpkin picking time, but there are still plenty of activities during the final month of autumn. And since it gets dark much earlier in November, there’s even more reason to squeeze in a fall activity or two before winter arrives and the christmas rush makes you too busy to do anything else.                                      

Prostate Cancer Awareness Month 

Prostate cancer is cancer that occurs in the prostate. The prostate is a small walnut-shaped gland in males that produces the seminal fluid that nourishes and transports sperm.
Prostate cancer is one of the most common types of cancer. Many prostate cancers grow slowly and are confined to the prostate gland, where they may not cause serious harm. However, while some types of prostate cancer grow slowly and may need minimal or even no treatment, other types are aggressive and can spread quickly.

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Tips for Staying Healthy this season

Staying healthy during colder months is the first step in making sure you can enjoy all the activities the season brings. When you are indoors more during the fall and winter, you may be closer to other people. This can increase your chances of catching viruses that cause colds, the flu, or COVID-19. Dry winter air can also weaken natural mucus barriers in the nose, mouth, and lungs, where viruses can enter the body. 

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Winter Proof your skin

Winter is coming, so now is the time to prepare yourself for the cold weather. These tips will help keep your skin safe from damage.

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World Diabetes Day 2022

In 2022, there will be more people living with diabetes than ever before. Learn what we can do to prevent this from happening

  • Maintain a healthy weight
  • Eat a healthy diet
  • Stay Active

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Red Pepper Soup

A brilliant bright red soup recipe. You’ll need plenty of red pepper, garlic and dried chilli flakes for this one.


  • 3 red peppers
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • a pinch dried chilli flakes, plus extra to serve
  • 400g tin plum tomatoes
  • 300ml vegetable stock
  • double cream, to serve


  • Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
  • Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
  • Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
  • Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.

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