Treating Phantom Limb Pain with Mirror Therapy, Motor Imagery & Laterality
Treating)Pain)with)theAnti.InflammatoryDiet)
Transcript of Treating)Pain)with)theAnti.InflammatoryDiet)
Treating Pain with the Anti-‐Inflammatory Diet Recipe Sheet
Chopped Kale and Spinach Salad Ingredients (serves 4) 8 cups baby kale mix (bagged pre-‐washed, chopped kale saves time) 1/3 cup Panera Bread Balsamic Vinaigrette 1/2 cup edamame
1/3 cup walnuts, toasted 1/3 cup dried cranberries 1/2 cup shredded carrots (bagged prewashed)
Directions Combine all ingredients in large mixing bowl and toss well.
Italian-‐Style Stuffed Peppers
Ingredients (serves 4)2 bell peppers, halved and cleaned 1/2 tablespoon coconut oil 1/2 large onion, diced Sea salt and black pepper, to taste 4 cloves garlic, pressed or chopped Basil leaves, for garnish
Directions 1. Preheat oven to 375 degrees. Place bell pepper halves in a roasting dish face down for 10 to 15 minutes (you
can skip this step if you want to keep the peppers more firm or raw) 2. While the bell peppers are cooking, heat the oil in a large skillet over medium4 high heat. Sauté the onions in
coconut oil, adding sea salt and black pepper to taste, until they are translucent and slightly browned on the edges. Add garlic and simmer for about 2 minutes
3. Remove the peppers form the oven – they should be a bit softened – and flip them over. Spoon the Quinoa-stuffing mixture (recipe on page 3) into each one. You can eat them at this point, or put them back in the oven for 5 to 10 minutes to allow the flavors of the bell pepper and the quinoa to blend together more.
Italian-‐Style Quinoa Ingredients (serves 4) 1 cup Quinoa 1/2 clove garlic minced 2 cups Veggie Stock (or broth) 1/2 tsp. dried oregano 1/2 small onion fine diced 1/2 tsp. dried basil 1 tblspn olive oil Salt and pepper to taste
Directions
1. Cook Quinoa in veggie stock until stock is all absorbed and quinoa is tender. 2. In a sauté pan, heat olive oil and sauté onion and garlic for about 2-‐3 minutes. 3. Stir sautéed onions, garlic, spices and fresh basil leaves into cooked quinoa. 4. Add salt and pepper to taste.