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“Explained tome aspects of my care that had never been addressed!” “As a mother of 3, everyday life has been challenging for my body and back pain was a way of life. Through the years I sought help from at least 3 physical therapy offices and various chiropractors. Nobody was able to rid me of my pain because I was given the wrong treatment. A friend of mine asked me to at least try this facility which was my last resort before surgery. The therapists of Hands-On PT explained to me aspects of my care that had never been addressed. They also gave me suggestions on how to manage and handle my body in ways that now allow me to enjoy life.” - P. H.
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Healthy Recipe: Farro Salad with Herbed Balsamic Vinaigrette
COUPON CORNER
MUSCULOSKELETAL ULTRASOUND
INGREDIENTS • 1 cup pearled emmer wheat farro* • 5 oz baby spinach leaves • 1 medium avocado, diced • 1 cup cherry tomatoes, halved • 1/2 cup quartered artichoke hearts
For the Dressing • 1/4 cup balsamic vinegar • 1/4 cup olive oil • 1/4 cup water • 2 tbsp maple syrup • 2 garlic cloves, minced • 1/4 cup fresh parsley
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• 1/4 cup chopped chives • 2 tbsp fresh thyme leaves • 1/2 tsp salt, or to taste • 1/4 tsp black pepper, or to taste
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INSTRUCTIONS Bring a large pot of salted water to a boil. Add the farro and allow it to cook at a rolling boil. While the farro cooks, make the dressing. Place all ingredients into a blender and blend until smooth. After the farro has boiled for about 15 minutes, remove a couple grains and test them for doneness. The cook time should be in the range of 15 to 20 minutes. When the farro is done cooking, drain it into a strainer. Let the farro sit in the strainer for a fewminutes to cool. Place the cooked farro into a large mixing bowl, along with the spinach, avocado, cherry tomatoes, and artichoke hearts. Drizzle the dressing over the salad (use as much as you like) and toss to coat. Season the salad with salt and pepper to taste. Divide onto plates and serve.
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Source: https://www.connoisseurusveg.com/artichoke-and-spinach-farro-salad/
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