GETTING TO THE BOTTOM OF BACK PAIN
There are a lot of different reasons as to why you may be experiencing back pain, and ignoring any of them is not a good idea. Some of the most common issues that cause back pain to linger include: • Muscle sprain or strain • Slipped vertebrae or disk • Tear or hyperextension to the supporting muscles or tendons • Arthritis These concerns can develop as a result of amyriad of environmental issues, such as having poor posture, prolonged sedentary activity, car crash, sporting accident, stress, heavy lifting, and so on. When it comes to back pain, don’t wait! When you experience an injury to your back, or realize that you are experiencing regular pain as a result of an ongoing injury or overuse, it is important to find out the cause of your back pain as quickly as possible. Back pain can quickly become chronic, as a potentially small issue can become complicated when it is not addressed early on. Working with a physical therapist can help you to identify the difference between environmental causes and something more medically based. To get started with putting an end to your back pain, contact us.
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SUDOKU
FARRO SALAD WITH HERBED BALSAMIC VINAIGRETTE
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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 • 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
DIRECTIONS Bring a large pot of salted water to a boil. Add the farro and allow it to cook. 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 few minutes 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 and toss to coat. Season the salad with salt and pepper to taste.
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Source: https://www.connoisseurusveg.com/artichoke-and-spinach-farro-salad/
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