3 NATURAL WAYS TO BEAT SPRING ALLERGIES
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1. Limit your time outdoors. Each spring, trees release billions of tiny pollen grains into the air. When you breathe them into your nose and lungs, they can trigger an allergic reaction. Staying inside can help, especially on windy days and during the early morning hours, when pollen counts are highest. 2. Tweak your home. Simple changesmake a difference. Shut all windows to keep out pollen. Use an air conditioner to cool your home instead of a fan, which draws in air from outside. Take off your shoes at the door to keep allergens outside. Vacuum carpet regularly—and wear one of those masks you have lying aroundwhile doing so to avoid breathing in any allergens that may get stirred up. Finally, don’t smoke inside the home. It canmake allergy symptoms worse. If you or someone you live with smokes, now is a good time to quit. 3. Keep it clean! Be sure to wash all surfaces regularly with single-wipe dust rags (if using cleaning rags, be sure to wash them in hot water after each use). If you findmold, use water and detergent to clean, then let it air-dry completely. Finally, wash all bedding once a week in hot water and dry in a hot dryer.
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Spring Asparagus Risotto
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2 cups uncooked Arborio rice
INGREDIENTS •
1/2 cup dry white wine
4 cups (1-inch) slices asparagus 3 cups fat-free, less-sodium chicken broth
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese 1/4 cup heavy whipping cream
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1 1/2 cups water
OUR NEW
1 tsp salt
1 tbsp butter
1/2 tsp freshly ground black pepper
2 cups chopped onion (about 1 large)
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DIRECTIONS Place 1 cup of asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
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