Have you thought about a WCHC voucher as a Christmas present?


You can buy one for any value, and it can be used for any therapy provided at the WCHC!


So take a look at our website, and if there is something that you think that a friend and/or family member, would like, then call or email us today on 01394 388234 or info@wchc.info


We look forward to hearing from you.


The WCHC Team




Perk up November with a free half hour yoga session with our qualified and experienced yoga tutor Izzy Ixer!


Spend half an hour with Izzy and learn how to,

  • Improve your posture
  • Stretch and strengthen
  • Use your breath to manage anxiety and stay calm

Sessions must be booked and taken during November 2023


No obligation to book further sessions

Available to new one to one clients at the centre and those returning after a break

Wear loose, comfortable clothing – yoga mat provided


Izzy Ixer MCMI

Coach and British Wheel of Yoga Teacher

Blue Pebble Coaching


Practice Logo

The Woodbridge Complementary Health Centre
Sandy Lane, Martlesham, ENG, IP12 4SD
01394 388234



Reiki (Pronounced Ray-Key)


Some people of heard of it but not  always completely sure what it is and how it may help.


It is an energy treatment that creates a space of stillness and balance, it is great for anyone going through an upheaval, upset or change in life’s circumstances.


Donna our therapist is a Reiki Master with 20 years experience.


The great thing is, unlike massage, you get to keep your clothes on and lay on a couch whilst Donna starts by placing her hands around your head and then continues with hand placements over the body (covering major organs like the Liver and Kidneys with respect and consent. Some people may experience a warming, supportive and nurturing feeling.


Our body’s are always doing their best for us even in times of illness and Reiki is an amazing, gentle and nurturing way of supporting the body’s innate ability to always try to balance and heal (homeostasis)


Donna is available Monday, Tuesday, Wednesday and alternate Saturdays


Sessions are 60mins and cost £51


To book please text or whatsapp Donna on 07732406038 or Call the Centre 01394388234







Here’s a great article from one of our Acupuncturist’s Alison Fletcher practising here at the WCHC


Insomnia, which responds well to acupuncture, covers a number of sleeping problems including an inability to fall asleep easily, waking up during the night, restlessness, night-heat and sweats, waking early in the morning and dream-disturbed sleep.  In Traditional Chinese Medicine the Mind is rooted in the Heart so, if we’re troubled, the Mind is not rooted properly and sleep will be affected, often producing many dreams.  Night-time is Yin time when our bodies should be nourished and nurtured ready for the next day’s activities.  If Yin or our cooling elements are depleted, nightsweats can occur.  Before identifying a sleep problem make sure your inability to sleep soundly is not because of external causes such as the weather, drinking/smoking stimulants or temporary joint muscle pain; if you can rule out these causes do come for some acupuncture.


ALISON FLETCHER MBAcC  (Practising over 20 years)



I’m sure many of you now have squashes growing in the garden and with cooler temperatures heading our way I thought a Stew might be good. Tofu is used by many following a vegetarian diet and is great for anyone experiencing menopausal symptoms. Soya protein provides a source of plant oestrogens which can help women going through this stage of their life.



Vietnamese Squash, aubergine and Tofu stew



Serves 4


Sauce ingredients


Sunflower oil

1 onion sliced thinly

1/2tsp turmeric

2 tsp curry powder

½ tsp ground cinnamon

1 fresh red chilli

25g fresh ginger, grated

2 stalks lemon grass, using only the bulb, very finely chopped

Juice of ½ lime

2 dessertspoons soya or tamari sauce

1 ½ pints vegetable stock

3 dessert spoons cornflour

2 tsp brown sugar


275g firm tofu, cut into squares

1 butternut squash – half if large, cut into chunks

1 aubergine, cubed

½ red pepper deseeded and cut into long strips

250g white cabbage, cored and thinly sliced

Fresh coriander to garnish





1.      Preheat oven to 400F/200C/Gas mark 6. On a large baking tray or roasting dish place the tofu, squash and aubergine and drizzle with a little oil and a pinch of salt. Roast for about 20 minutes until the vegetables are tender. Remove from the oven.

2.      Meanwhile start the sauce. In a large saucepan place a splash of oil and add the onion, spices, chilli, ginger and lemon grass. Cook until the onion is soft and translucent.

3.      Add the lime juice, tamari, or soya sauce, sugar and stock. Bring gently to the boil.

4.      In a small dish mix the corn flour with enough cold water to form a paste. When the sauce is boiling, pour in the corn starch stirring constantly, until thick and glossy. Add the red pepper.

5.      In a frying pan add a splash of oil and stir fry the cabbage until tender.

6.      Combine all the vegetables and tofu with the sauce and gently bring to the boil. Serve with a garnish of fresh coriander and accompany with noodles if desired.




Taken from new Food For Thought by Jane Noraika





Look what’s new at the WCHC……….. our therapist, Donna Walker from Aromatic Answers is providing Hot Stone Massage, have a read below and get in contact today!



Aromatic Answers


by Donna Walker


Melt your stress away




Experience the bliss of a restorative hot stone massage.  Soothe tense muscles, melt away stress, improve sleep, and boost your immunity.  Treat yourself and feel renewed!


Ask at reception to book, call on 01394 388234 or contact Donna directly on 07732 406038




Our garden looking rather lovely today!  Come and see us soon!



Up to 12 million people in the UK are affected by IBS causing discomfort and embarrassment at some time in their lives.  More women seek help but it’s common in both sexes and often starts between 15 and 40 years old.  Acupuncture has been found to be very effective in relieving the symptoms of IBS – bloating, swelling, bouts of diarrhoea and/or constipation and nausea. Acupuncture recognises how emotional stress can combine with physical factors to stagnate the body’s vital energy known as Qi.  Treatments strengthen the digestive tract increasing motility by stimulating the nervous system and the vagus nerve.   It can reduce anxiety, depression and alleviate stress.  Dietary advice is also given.  By treating the underlying cause rather than just the symptoms acupuncture can provide longer term relief for sufferers.


Alison Fletcher MBAcC  (Practising over 20 years)

On the 29th of May it was World Digestive Health Day.

If you are someone who has experienced digestive problems you may have come across the LOW FODMAP diet.

FODMAPs are carbohydrates, found mainly in plant foods. Sometimes they are poorly absorbed by the small intestine and when fermented by bacteria can produce gas and cause bloating and cramping.

There are many different causes of poor digestive health but a low FODMAP diet can be beneficial in some cases.

Here is a recipe which is suitable for someone following a low FODMAP diet.




Frying Pan Spinach Souffle

From Riverford Organics


Serves 2


300g spinach, washed

4 eggs

¼ tsp ground nutmeg

75g grated cheddar

Sunflower or olive oil for frying

Salt and pepper



Heat your oven to 210 degrees C/gas mark 6. Cook the spinach in a pan of boiling water for 1-2 minutes, until wilted. Drain and refresh in a bowl of cold water, then drain again. Wring it out with your hands to remove excess water, then roughly chop the leaves.

Separate the egg whites and yolks into 2 bowls. Whisk the egg whites until they form firm but soft peaks using an electric whisk. Lightly beat the egg yolks together. Add the spinach to the yolks, then add the nutmeg and three quarters of the cheese.  Season with salt and pepper.

Take a spoonful of the egg white and stir it into the egg yolk mixture, then very gently fold in the rest. Pour 1 tablespoon of oil into a 21 – 23cm frying pan. Wipe the base and sides with kitchen paper to coat it. Heat the oil gently, then tip in the egg mix and tip the pan from side to side to coat it. Sprinkle over the remaining cheese.

Transfer the pan to the oven for 10 minutes, until the mixture has risen and is fluffy and slightly golden from the melted cheese on top. Cut in half or wedges to serve.


This article was provided by Nicky Seabrook.



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