7 HEALTH TIPS FOR A MORE ACTIVE YOU
1. Take care of aches and pains. Don’t let these long-term problems linger. Get professional help at Teton Physical Therapy & Rehabilitation. 2. Limit your sitting. Get up every 30 minutes and walk around at work and home.
3. Get out and move. Exercise regularly. At least walk every day.
4. Nutrition and portion control. Keep your intake of food nutritious and at a comfortable level. Chew your food more thoroughly and you won’t feel like you have to eat so much. 5. Drink more water. Water keeps your body systems functioning at an optimum level. 6. Breathe! Work on your deep breathing to increase oxygen intake and get your lymphatic system moving. 7. Get enough sleep. Sleep at least 8 hours a day. It is best to get into a routine so you go to bed and wake up on a regular cycle. This helps your endocrine system.
www.tetonpt.com
ROASTED SWEET POTATO SOUP
INGREDIENTS • 4 pounds sweet potato • 6 tbsp vegetable oil • Kosher salt • 4 medium carrots, diced • 1 medium onion • 5 cloves garlic
• 2 sprigs sage • 2 quarts low-sodium chicken stock • 1/4 cup orange juice and 1 tbsp zest • 3/4 cup pistachios • 2 scallions • 2 tbsp mint leaves • Pinch cayenne pepper • 1/2 cup olive oil
DIRECTIONS Preheat oven to 300°F. Toss sweet potato with 4 tablespoons vegetable oil and salt. Spread sweet potato on 2 rimmed baking sheets and bake for 1 hour. Increase oven temperature to 375°F and cook until sweet potatoes are tender and lightly browned around the edges, about 25 minutes. In a large pot, heat remaining 2 tablespoons vegetable oil over medium-high heat until shimmering. Add carrot, onion, garlic, sage, and a generous pinch of salt and cook, stirring, until vegetables are just tender. Add sweet potatoes and stock and bring to a simmer. Cook for 10 minutes until vegetables are very tender. Discard sage, if using. Add orange juice. Blend soup until smooth. Season with salt. In a mixing bowl, stir together pistachios, orange zest, scallions, mint, and cayenne pepper. Fold in olive oil and season with salt. Serve soup, spooning pistachio salsa on top.
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