Direct Access News!
DO YOU KNOW ABOUT DIRECT ACCESS?
If you are having pain and would like to get it handled quickly without the usual time lag in seeing your doctor, consider using your legal right to come in and get the help you need. If you have questions, just call us and we can explain how this works.
Did you know people with pain and limitations in function can come directly to a physical therapist and be evaluated and treated. This is a relatively new development for our profession. The new law was passed in 2015 and allows patients to see us without a doctor’s order or referral for up to 10 visits or 21 days. This new law really benefits those patients with Priority Health insurance since they will cover the costs of PT based on the individual’s insurance plan without a doctor’s orders. Other insurances (Blue Cross, Medicare, etc.) do not cover the cost of PT without the referral. So it is a step in the right direction and we want to make sure those of you who have Priority Health know how to take advantage of this opportunity to get help quickly if you get into pain.
To your health,
The Full Potential Staff.
Healthy Recipe
Quinoa & Lentil Stuffed Cabbage Rolls
Ingredients • 1 head of green cabbage For the Filling • 3/4 cup brown lentils • 3 cups water • 1/2 cup uncooked quinoa • 1 cup vegetable broth
• 1 tbsp maple syrup, or sweetener of choice • 1 1/2 tsp red wine vinegar • salt and pepper to taste
• 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika For the Sauce: • 1 (28 oz) can tomato puree
Directions Begin boiling the cabbage in 3 in of water until the leaves peel off easily (about 20 min). When done, allow them to cool. While cabbage is simmering, bring lentils to a boil in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring to a boil. Let simmer for 20 min until all of the water is absorbed (about 20 min). Cook onion with oil in a large skillet over medium heat until soft and translucent (about 5 min). Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt, and pepper to taste. Make sure ingredients are mixed before removing from heat. Preheat the oven to 350°. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let the rolls cool before serving.
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