Shoulder Surgery, Stretching and Edamame, Mung Bean Fettuccine
I am six weeks post right should AC joint construction and
got to throw away my sling today. The first six weeks post
surgery was immobilization of the shoulder. This next six weeks is getting full range of motion back – BUT NO WEIGHTS OR LIFTING
MORE THAN A HALF GALLON OF MILK (or milk equivalent:-!). So the physical therapist almost broke my arm off (just kidding) but it
hurt like hell when he moved my arm over my head. So I have bands to strengthen certain muscles in my arm and then just move it in all directions. In six week then maybe I get to lift a dumbbell or two. First time I started my car with my right hand today in 6 weeks!Yahoo!
Here is my Edamame and Mung Bean “Pasta” Salad with Avocado, Spinach and Bell Peppers
INGREDIENTS
1 – avocado
1 – packet of Organic Edamame & Mung Bean Fettuccine Shaped “Pasta”
1 – 1 orange bell pepper
2 – cloves garlic
1 – 6 oz package of pre-wash spinach
1 – 2 oz packet of roasted and salted almonds
1 – 2 oz packet of raw almonds
1 – lemon
2 – handfuls of organic stone ground blue corn chips with sprouted
amaranth, quinoa and chia seeds.
SEASONINGS:
Onion powder, less ginger powder, sea salt, garlic flakes fresh lemon juice,
lemon pepper, Italian herbs, parsley
DIRECTIONS:
Bring water to boil and put in “pasta” and simmer 8-10 minutes. Sauté garlic, with bell peppers. Water stir fry. Add in spinach. Add spices above. Poor off broth from both pans (save and drink latter or use for cooking). Mash in 1 avocado when mixing all ingredients into steel bowl. Squeeze lemon juice into steel bowl and stir. Add in raw or roasted almonds at very end. Stir and refrigerate. Crumble 1-2 handfuls of organic, blue corn chips in salad just before eating.
Be and Stay Well,
Kirk
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You can call Kirk for brief health and medical questions at Health Associates Medical Group where he works at (916)489-4400 Monday thru Friday 8-9:00 a.m. PST.
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