Vim & Vigor - Winter 2011 - Parrish Medical Center - (Page 2)

TasTy Tips healthy holiday Snacking These dips add the flavor, without the guilt What are the holidays without parties, and what’s a party without great snacks? These easy recipes will help lighten the calories usually associated with many party dips, so you can still indulge in those extravagant desserts. oNe of america’S fiNeSt healiNg eNviroNmeNtS® Board of directors J.J. Parrish III, chairman Robert L. Jordan Jr., vice chairman Herman Cole, treasurer Billie Fitzgerald, secretary Peggy Crooks, member at large Pat C. Manning, Ed.D. Lee Moore Jerry Noffel Maureen E. Rupe President/ceo George Mikitarian communications & Service excellence Natalie Sellers, M.S., APR, director Kathie Coon, M.A., communications specialist BY Michelle DullarD, executive chef, Parrish MeDical center contributing Writers Ashley Broome Erica K. Daniels Michael J. Magee, M.D., orthopedic surgeon Kristina St. Peter-Weaver, registered sleep technologist Elizabeth Vieira, director, research and strategy development Roasted Red Pepper Dip What You’ll Need 2 c. canned chickpeas, drained and rinsed 1 (7 oz.) jar roasted red peppers, drained and chopped 1 clove garlic, chopped 1 /3 c. tahini (sesame paste, easily found in grocery stores) 1 /4 c. lemon juice (from 1 large lemon) 3 Tbsp. olive oil 1 /4 tsp. ground cumin Salt and black pepper to taste Edamame Dip What You’ll Need 16 oz. frozen, shelled edamame (soy beans) 1 /2 c. cilantro, chopped 3 /4 c. red onion, chopped 4 cloves garlic 3 Tbsp. olive oil 3 Tbsp. toasted sesame oil 1 Tbsp. sriracha (hot chili sauce) 2 lemons, juiced Zest of 1 lemon, finely grated Salt and black pepper to taste ProductioN editorial V.P./Strategic Content: Beth Tomkiw Editor-in-Chief: Shelley Flannery Editors: Sam Mittelsteadt, Matt Morgan, Amanda Myers, Ellen Olson, Tom Weede Copy Editor: C.J. Hutchinson design Managing Art Director: Adele Mulford Art Directors: Heidi Easudes, Rod Karmenzind, Monya Mollohan, Kay Morrow, Tami Rodgers Production Senior Production Manager: Laura Marlowe Ancillary Production Manager: Casey Jones Imaging Specialist: Dane Nordine Production Technology Specialists: Julie Chan, Sonia Washington circulation V.P./Business Intelligence Group: Patrick Kehoe Postal Affairs & Logistics Director: Joseph Abeyta clieNt ServiceS V.P./Sales & Product Development: Chad Rose, 888-626-8779 V.P./Client Services & Strategy: Andrea Parsons Account Managers: Carey Ballard, Barbara Mohr, Paul Peterson admiNiStratioN Vim & Vigor Founder: J. Barry Johnson Chairman: Preston V. McMurry Jr. President/Chief Executive Officer: Christopher McMurry Chief Operating Officer/Financial Officer: Audra L. Taylor President/Content Marketing: Fred Petrovsky PreParatioN 1. Boil a small pot of water. Turn off the heat and add the frozen, shelled edamame to the water. Stir for about 10 seconds and immediately drain the water (you want to just barely thaw the edamame, not cook it). 2. Combine all the ingredients, except the salt and black pepper, in a food processor and pulse until it starts to become smooth. Leave some small chunks for texture. Taste and season accordingly with salt and black pepper. Yield: Approximately 3 1/4 c. dip. PreParatioN 1. Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 Tbsp. hot water in a food processor and purée until smooth. Taste and adjust seasoning as desired. NutritioNal iNformatioN Per ServiNg Each /3 c. serving has: 54 calories, 5 g fat, 1 g saturated fat, 2 g protein, 6 g carbohydrates, 2 g fiber. 1 951 N. Washington Ave. Titusville, FL 32796 321-268-6111 parrishmed.com If you prefer not to receive Vim & VigorTM from Parrish Medical Center, please call Kathie Coon at 321-268-6110. Vim & Vigor,TM Winter 2011, Volume 27, Number 4, is published quarterly by McMurry, McMurry Campus Center, 1010 E. Missouri Ave., Phoenix, Arizona 85014, 602-395-5850. Vim & VigorTM is published for the purpose of disseminating health-related information for the well-being of the general public and its subscribers. The information contained in Vim & VigorTM is not intended for the purpose of diagnosing or prescribing. Please consult your physician before undertaking any form of medical treatment and/or adopting any exercise program or dietary guidelines. Vim & VigorTM does not accept advertising promoting the consumption of alcohol or tobacco. Copyright © 2011 by McMurry. All rights reserved. Subscriptions in U.S.: $4 for one year (4 issues). Single copies: $2.95. For subscriptions and address changes, write: Circulation Manager, Vim & Vigor,TM McMurry Campus Center, 1010 E. Missouri Ave., Phoenix, Arizona 85014. NutritioNal iNformatioN Per ServiNg Each 3 Tbsp. serving has: 61 calories, 2.5 g fat, 4 g protein, 6.1 g carbohydrates, 1.2 g fiber, 120 mg sodium, 23 mg calcium. 2 Vim & Vigor • W I N TER 2 011 Printed on recycled paper http://www.parrishmed.com http://www.parrishmed.com

Table of Contents for the Digital Edition of Vim & Vigor - Winter 2011 - Parrish Medical Center

Vim & Vigor - Winter 2011 - Parrish Medical Center
Contents
Tasty Tips
Opening Thoughts
Community Calendar
Delegation of Authority
Back in Action
Supplementary Knowledge
Keys to Survival
Clearing the Air
Mark Harmon of NCIS fame makes 60 look good
This One’s for the Girls
Life After a Loss
Do Your Diabetes Homework
Healthy Returns
Making Time
Exercise Disguised as Fun
Community Health: Sleep apnea
Foundation Focus: Gifts make a difference
Ask the Expert: Rotator cuff tears and tendinitis

Vim & Vigor - Winter 2011 - Parrish Medical Center