ARTHRITIS AND PHYSICAL THERAPY
Regardless of the cause of arthritis, physical therapy plays a major role in the treatment of arthritis symptoms and should be tried first, before more aggressive procedures such as surgery. While maintaining a healthy weight, exercise and a good diet help, surgical intervention may eventually be needed. However, physical therapy has been shown to be an excellent way to prepare and recover after a total knee or hip replacement. It is very common for the muscles that support the knee, hip, and low back to become weakened from inactivity.Through targeted easy to do exercises, we help your muscles regain their strength, providing greater support to the joints, and reducing inflammation. Furthermore, by improving balance and coordination, especially to the knee and hip joints, the abnormal strain on the joints is relieved, and safety is improved to reduce risk of further injury. If you or a loved one suffers from arthritis, you have options. The first step is to contact one of our therapists today, and ask about ongoing physical therapy treatment to restore mobility, comfort and quality of life. See how we can help your joints feel better and move better! Go online or call us to schedule an appointment today. Source: https://www.arthritis.org/about-arthritis/understanding-arthritis/what-is-arthritis.php https://www.arthritis.org/about-arthritis/where-it-hurts/back-pain/causes/back-arthritis.php https://www.arthritis-health.com/blog/7-core-exercises-relieve-back-and-hip-arthritis-pain https://www.arthritis-health.com/blog/4-types-arthritis-cause-sacroiliac-joint-pain
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VEGAN PUMPKIN PIE
INGREDIENTS • 1¼ cups pecan halves, toasted • 1¼ cups oat flour • ¼ tsp salt • ¼ cup coconut oil • 2 tbsp pure maple syrup • 1 (15 oz) can reduced-sodium chickpeas
• 1/3cup white sugar • 1 (15 oz) can pumpkin puree • 2 tbsp coconut oil • 1 tsp ground cinnamon
• ½ tsp ground ginger • ¼ tsp ground cloves • ¼ tsp salt
DIRECTIONS Preheat oven to 350°F. Pulse pecans in a food processor. Add oat flour and ¼ teaspoon salt and pulse until combined. With the motor running, drizzle in ¼ cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a deep-dish pie pan and press evenly into the bottom and almost all the way up the sides. Bake the crust 12 to 14 minutes. Reduce oven temperature to 325°F. Drain chickpeas, measuring ½ cup of the bean liquid (aquafaba) into a mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high about 1 minute more. Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust. Bake the pie 35 to 45 minutes. Let cool on a wire rack for 1 hour, then refrigerate overnight.
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