- Dr. Mindy Boxer3301 Ocean Park Blvd.
Santa Monica, CA 90405
5.0Based on 3 ReviewsGiuditta T.2014-02-21 07:45:28I really love Mindy and as a doula I send her a lot of my pregnant clients and they are always very satisfied. I have sent her moms who had never had...Eric C.2012-10-02 13:43:53I tried a few different acupuncturist in Santa Monica and found that while the treatments worked for my upper back pain, the experience was much like going...Shelley Y.2013-06-27 15:14:14I started seeing Dr. Mindy Boxer for acupuncture treatments in February. I was almost 39 and wanted to start a family. I had anticipated it taking a while...
TestimonialsIn addition to providing one of the most soothing environments in Los Angeles, Mindy offers an array of treatments that I have found to be incredibly effective and uplifting. Over the last several years, she has treated me for a variety of conditions, both chronic and specific, including sciatica, headaches... Read more »
I really love Mindy and as a doula I send her a lot of my pregnant clients and they are always very satisfied. I have sent her moms who had never had acupuncture before but needed a little help getting things started to avoid a medical induction and it almost... Read more »
“After utilizing Western Medicine and prescripton drugs for years for my diagnosis of Polycystic Ovary Syndrome (PCOS), I realized I needed another approach. I experienced negative side effects from the drugs and was not getting better.
It has been over a year and half since I started seeing Dr. Mindy Boxer... Read more »
“I have been seeing Dr. Boxer for 10 months now and the experience has been great. She is very caring and knowledgeable. I always enjoy our weekly session as it is relaxing and soothing. After working with Dr. Boxer for 5 months utilizing Acupuncture & Herbs, my husband... Read more »“Before I came to Mindy, I suffered from extreme menstrual symptoms– such as vice-grip headaches, excessive bleeding, overly emotional, an overall fogginess, etc. After about four weeks under her care, I began to slowly see the once debilitating symptoms, begin to lessen. That was a year and a half ago. ... Read more »Dr. Boxer’s well rounded knowledge and talents in nutrition, Chinese herbal medicine and acupuncture make her a perfectly suited health care professional for my needs. First off, I was very skeptical about the whole acupuncture thing. She has such a delicate and precise technique. You rarely feel ANYTHING!! Except of... Read more »
- Five Acupuncture Points for Winter
- Fight Holiday Stress with Acupuncture
- Acupuncture & the Season of Winter
- 1 cup Couscous
- 2 Cups Apple Juice
- ½ cup Raisins or Currants
- ½ cup chopped Walnuts (optional)
- 1 tsp. Vanilla extract
In deep frying pan: Bring apple juice, raisins/currants, walnuts, cinnamon and vanilla to boil. Add couscous, turn flame to low. Stir until well mixed, pat down mixture. Turn off flame and let sit for 15 minutes or longer, until cooled. Place large plate over pan and flip over so cake is on plate.
- 1 cup Barley Malt sweetened Granola
- 1/3 cup Apple Juice Concentrate
- 1/3 cup Carob Powder
- 3 tsp. Vanilla extract
- ½ tsp. Cinnamon
- 1 lb. Tofu (firm)
- 2 Tbsp. Agar Flakes
- ½ cup warm water
Distribute granola in 8″ pie plate.
In blender, blend the following: apple juice concentrate, carob, vanilla, cinnamon, tofu.
Dissolve agar flakes in warm (hot) water in a little bowl.
Add agar to tofu mixture and blend until smooth. Pour over granola in pie plate and chill until firm.
- 8 small or 6 large Apples
- 1 cup Apple Juice
- ¼ cup Raisins
- 1 Tbsp. Cinnamon
- 1-2 cups Barley Malt sweetened Granola
Cut up apples. Place in large frying pan with apple juice. Sprinkle in raisins, add cinnamon. Cover pan and simmer for 10 minutes until apples soften. Turn off flame.
Pour in granola and mix well.
Spoon in to deep dish pie plate.
Bake in 350 degree oven for 15 minutes.
Great dessert and healthy too!
- ¼ cup Sesame Oil
- 6 cloves Garlic, chopped
- ¼ tsp. Fresh Ginger, diced
- 3 ½ cups Water
- 5 Tbsp. Arrowroot powder
- 1/3 cup Tamari
- ½ cup Mirin (or Barley Malt)
Place all ingredients in blender until smooth. Heat in saucepan until creamy.
Pour over vegetables on wok.
- 1 Onion, cut in to moon shaped pieces
- 1 Carrot, matchstick
- ½ Bok Choy, chopped
- ½ Daikon, matchstick
- 4 Shitake Mushrooms, soaked and chopped
- 1 8-oz. Package Tempeh, cubed
- 3 Scallions, chopped diagonally
- ½ cup Snow Peas, sliced
- 3 cloves Garlic, minced
- ½ tsp. Ginger, minced
- Sesame Oil, to lightly brush pan
Lightly brush wok with sesame oil just to coat the pan. Bring to high heat; add garlic and ginger. Add in this order: onion, carrot, shitake, daikon, tempeh, bok choy, snow peas.
Stir as each vegetable is added. Add water when necessary so mixture does not stick.
Cover to release water in vegetables and steam through. Cook until veggies are slightly crisp; approximately 15 minutes. Add Chinese Sauce and stir.
- 8 oz. Tofu
- ¼ cup Water
- 2 Tbsp. Sesame Oil
- 2 Tbsp. Lemon Juice
- 1 ö 1 ¼ tsp. Mustard
- 2 cloves Garlic, pressed
- 1/3 medium Onion
- 2 Tbsp. Tahini
Place onion, garlic, and water in blender and blend well.
Add rest of ingredients and blend.
- 1 lb. Red Lentils
- 2 bunches Watercress, chopped
- 1 bunch Parsley, chopped
- 1 large Red Bell Pepper, diced
- 1 Carrot, grated (optional)
Rinse lentils well in colander, Place in steamer tray inside a pot and cover overnight. Let them “sprout” about 12 – 24 hours. (they become crunchy!)
In large salad bowl, place lentils and all other vegetables and mix well with Tangy Miso Salad Dressing.
- 5 Tbsp. Miso
- 2 Tbsp. Toasted Tahini
- 2 slices Onion
- 2-3 cloves Garlic
- 4 Tbsp. Rice Vinegar
- 1 cup Water
- Splash of Lemon Juice
Place all ingredients in blender and blend well. Delicious!
- 1 head Romaine or Greenleaf lettuce
- ½ head purple Cabbage
- 2 Carrots, grated
- ½ Daikon Radish, grated
- 2 Scallions, diced
- 1 Cucumber, sliced
- Mixed Sprouts (alfalfa, mung, sunflower, lentil, etc.)
Wash all veggies well. Break lettuce in to bite-sized pieces. Dice scallions, slice cucumber, grate remaining vegetables. Combine all ingredients in large wooden (or glass or ceramic) bowl. Top with Sprouts.
- 1 ½ cups soaked Sunflower Seeds
- ½ Onion, chopped
- 1/8 cup Tamari
- 2 cloves Garlic, minced
- ¼ cup Apple Cider or Brown Rice Vinegar
- 4-5 Tbsp. White Miso
- 3 ½ cups Water
Blend well in blender until creamy.