The Physical Therapy Doctor - September 2023


Do you want to eat healthier, but vegetables just aren’t your thing? What about pasta? Does that sound more like your style? If so, healthy eating just got a little easier — and more fun. Yes, we said fun! Philips has created an artisan pasta maker that lets you make pasta from any liquid. While there are many videos

online of people adding strawberry milk or root beer to their pasta makers, this product actually offers a really easy way for people to incorporate full servings of veggies into their lives without having to suffer through a plate full of steamed broccoli or spinach. All you need to do is add flour and slowly pour your chosen liquid into the top of the machine, and voilà ! The pasta squeezes out the front into your preferred form, ready to boil and enjoy! The recommended daily amount of vegetables for Americans is approximately 2 1/2 cups a day, which can seem like a lot if you’re trying to force them down. Of course, eating whole veggies with every meal is always best, but if you or your child is a picky eater, pasta isn’t a bad way to get that minimum amount in. But how do you turn a vegetable into a pasta? You blend it! Simply add your desired amount of veggies to a blender with

enough water to make it easy to pour into the machine, and you’re done!

So, if you decide to go the pasta route, here are a few vegetables we recommend blending up:

• Spinach • Tomatoes • Kale • Avocados

• Beets • Peas

• Zucchini • Carrots

If you want to mix it up, you can always blend multiple vegetables together!

Also, you don’t need the pasta maker to make your vegetable pasta dreams a reality — you can use this same method to make it by hand, too! But, if you’re interested in the pasta-maker route, you can find it online by looking up “Philips Artisan Pasta & Noodle Maker.”



TOMATO SALAD Inspired by



• 1/2 cup walnuts • 2 lbs ripe heirloom tomatoes • Kosher salt, to taste • Black pepper, to taste • 1/4 cup smoked blue cheese, thinly sliced • 1 tbsp fresh dill • Chopped fresh Italian parsley, to taste • 3 tbsp olive oil • 2 tbsp red wine or balsamic vinegar • 1 garlic clove, finely minced

1. Preheat oven to 350 F. On a baking sheet, toast the walnuts in the oven for 12–14 minutes. 2. Wash and slice the tomatoes. Place slices on a platter, slightly overlapping. Sprinkle with salt and pepper to taste. 3. Scatter toasted walnuts and blue cheese on top, followed by dill and preferred amount of parsley. 4. In a small bowl, whisk olive oil, wine or vinegar, and garlic to make the dressing. 5. Spoon dressing evenly over salad and serve.

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