Scottsdale Integrative Acupuncture Archives

With cold and flu season peaking, Constance Bradley of Scottsdale Integrative Acupuncture says it's a good time to load up on nutrients and foods that boost the immune system. "I'm always thinking about what I can do with an ingredient that I see in the store this time of year besides chop it up and roast it because that gets really boring after a while."

Because squash is so plentiful right now, Bradley, a nationally board-certified acupuncturist, devised a recipe for summer squash pancakes. Since she lives in a house divided (her husband favors sweet flavors and she likes savory), the recipe can be altered to swing either way.

Butternut squash is rich in vitamins A, B and C, provides more potassium than a banana and is laden with zinc, magnesium and calcium. "Squash is amazing. Everyone should be eating it."

Soup prep. Photo by Constance Bradley.
Now that fall is officially underway, it’s time to drag out your trusty stockpot to make some soul-satisfying soups and stews. Constance Bradley of Scottsdale Integrative Acupuncture shares a vegetarian soup recipe that will warm you during the chilly days (one can hope) and nights of autumn and winter.

According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.

If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”


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