- 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...
I am so glad I went to Dr. Boxer for help. I loved my treatments. Dr. Boxer is very knowledgeable in Fertility & Women’s Health. She was very attentive to me and my needs, and was able to enhance my IVF treatments and get my body in optimal health before and all throughout... Read more »
I was referred to Dr. Boxer as a 34-year-old seeking treatment for infertility. I had already undergone several attempts at IUI and one unsuccessful round of IVF. When I asked my doctor about acupuncture, he suggested I see Dr. Boxer, and I began weekly appointments about two months before undergoing... Read more »Dr. Mindy Boxer cured spasms and ailments that have been with me for years, and supplied me with herbs and nutrients that fit my particular chemistry.
She provides excellent acupuncture treatments in a soothing and comfortable environment that leave you with a feeling of natural euphoria when you leave…..and... 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 »
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 »
“We tried for 2 years to get pregnant. I have PCOS and wasn’t ovulating. I tried many fertility procedures including clomid and IVF without success. Complications from IVF left my uterus scarred, and doctors recommended I consider surrogacy. At 32 years old and healthy, I refused to give up... Read more »
- How Weather Affects Pain
- 5 Reasons to Try Acupuncture This Winter
- 5 Ways to Help You Wake Up and Get Active
- 2 cups Green Split Peas
- 8 cups Water
- 1 strip Kombu
- 1 large Onion, diced
- 2 large Carrots, sliced
- 2 Celery stalks, sliced
- 2 cloves diced Garlic
- 2 Bay Leaves
- ½ tsp. Garlic powder
- ½ tsp. Italian Seasoning
- pinch Cayenne
- 2 Tbsp. Caraway Seeds
- 2 Tbsp. Barley Miso
Soak Split peas overnight, rinse well. Combine kombu, bay leaves, peas and water in large pot. Bring to boil. Reduce heat; add onion, carrot, celery, and caraway seeds.
Cook 30 minutes. Add all seasoning except miso. Cook 1 hour. In blender, blend 3 cups of the soup with the miso. Return to pot; let sit with heat off for 10 minutes.
- 1 cup Aduki Beans
- 1 Onion, chopped fine
- 1-2 Cloves Garlic, chopped fine
- 1 cup Mushrooms, chopped
- 1 piece Kombu Seaweed
Soak aduki beans overnight. Drain and rinse well.
Place beans in pot with 2 Cups Water and Kombu
(broken up in pieces).
Bring to boil, turn down heat to low and cook until done.
Saute onions, add mushrooms, add garlic to taste.
Add dill, cayenne, and tamari to taste.
Puree beans to a puree. Then add vegetables to bean puree.
Great dip for celery, cucumbers, radishes, cauliflower.
- 1 large Carrot, chopped fine
- 1 Onion, chopped fine
- 2 cloves Garlic, pressed
- Handful Parsley tops, chopped fine
- 1 tsp. Olive Oil
- 1 Tbsp. Umeboshi Paste
- 2 Tbsp. Tahini : 1 Tbsp. Miso (to taste)
Cook slowly in frying pan, adding water when necessary.
Add tamari, oregano, basil at the end to taste.
When done, take off heat and mash with fork.
Great spread on rice cakes/crackers/celery!
- 1 large Butternut Squash, cut in to cubes
- 6 cups water
- 1 onion, diced
- 2 carrots, chopped
- 3 stalks celery, diced
- 1/8 tsp. Seazun
- ½ tsp. garlic powder
- pinch cayenne
- 1/8 tsp. nutmeg
- 2 Tbsp. VegeBase
- 2 Tbsp. Barley Miso
- parsley for garnish
Wash squash, cut in half, remove seeds. Cut into cubes. Bring water, squash, onions, carrots to boil. Reduce heat to low, simmer 15 minutes. Add celery, garlic, cayenne and vegebase; simmer 15 minutes more. Puree in blender with miso until creamy. Return to pot.
Let sit covered 10 minutes.
- 1 Package Firm Tofu
- Umeboshi Vinegar (sometimes called Ume Vinegar)
- Scallions OR Watercress OR Sunflower Sprouts
You can make this is a Suribachi (Japanese serrated bowl) or in a Food Processor.
Mash (or food process) tofu with umeboshi vinegar to taste (watch out, as it is very salty).
Chop up watercress/scallions/parley very fine and add to tofu. Chill.
This is great spread on rice cakes or other crackers, as a raw vegetable dip or mixed in with a cooked grain or on a baked potato.
- 1 Kabocha Pumpkin (or Buttercup Squash)
- 2 Parsnips
- 2 Onions
- 1 or 2 Burdock Root
- (Optional: carrots, turnips)
- 2 Tbsp.Tamari
- ½ cup Water
- Mirin (rice wine)
- 1 Tbsp.Kuzu or Arrowroot powder
Cut up all vegetables to medium size pieces.
In large, skillet, pour tamari, water, mirin. Turn flame on high, add vegetables, and simmer on low to medium flame until done.(about 20 minutes). Add additional liquid as necessary throughout cooking. When vegetables are done·..take a 1 or 2 Tablespoons of kuzu and mix it with ice cold water to dissolve the kuzu (this will NOT work with warm or hot water). Pour this white liquid over the vegetables – – – this will make a thick gravy.
A soup for strengthening and toning with herbs. This soup also contains many essential vitamins and minerals in a readily assimilated form.
- 5-7 Sticks Rx. Astragalus (Huang Qi)
- 2 Pieces Rx. Codonopsis (Dang Shen)
- 1 oz. Poria Cocos (Fu Ling)
- 1 oz. Fr. Lycii (Gou Qi Zi)
- 6 sliced Shitake Mushrooms (If dried soak 20 minutes)
- 1 Strip Kombu Seaweed
- 2 Carrots, sliced
- 3 Stalks Celery, sliced
- 1 Zucchini, sliced
- 1 Onion or 2 Leeks, sliced
- 1 Yam or Potato, chopped in cubes
- 2 Cloves Garlic, chopped
- Small piece of Ginger, grated
- Optional: parlsey, scallions or miso
Bring to a boil, then simmer for 1/2 hour. Add yam or potatoe for additional 25 minutes. Season with small amount of miso or seasoning of your choice.