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SOFT TISSUE RELEASE Massages shoulders. Take a sock (or towel) and a tennis ball to perform this exercise. Place the tennis ball in the sock. Drape the sock over your shoulder so the tennis ball is against your upper back in a place where you have a tight muscle or localized pain. Now, lean against the wall so the ball presses directly on the affected area. Apply as much pressure as you can tolerate and so you can breathe comfortably. Hold it against that spot for 30 seconds to 2 minutes, or until the pain dissipates. You can roll your back up and down and side to side against the wall to create a self massage effect. Repeat as needed.
•Knee Pain •Balance Disorders •Dizziness & Vertigo •Chronic Pain •Post-Surgical Rehab
•Sports Injuries •Manual Therapy
STAFF SPOTLIGHT Drew Willoughby, PT, DPT, graduated from UMHB in 2019 with his Doctorate in Physical Therapy. In his spare time, Drew enjoys reading and working out. He also likes to watch sports and cheer on the Cowboys and Baylor Bears! Drew has a passion for working with all age groups and keeping up with the newest literature to make sure he stays up to date with best practices in PT. Drew works in our Hillsboro and Hubbard locations, so stop in and say hi to him!
•Occupational Therapy •Therapeutic Exercise •Blood Flow Restriction •Cupping •Dry Needling
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TASTY RECIPE SPRING ASPARAGUS RISOTTO
•Our mission is to provide superior therapy services to our patients by helping them reach their maximum potential in a caring environment. We treat each patient as if they were one of our family members giving the best care we can provide. •We focus on recovery without medication. •We provide education and tools so that the client does not repeat the injury.
INGREDIENTS • 4 cups (1-inch) slices asparagus • 3 cups fat-free, less-sodium chicken broth • 1 1/2 cups water • 1 tbsp butter
• 2 cups chopped onion (about 1 large) • 2 cups uncooked Arborio rice • 1/2 cup dry white wine • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese • 1/4 cup heavy whipping cream
• 1 tsp salt • 1/2 tsp freshly ground black pepper
DIRECTIONS Place 1 cup 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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