LIVING IN THE FRONT RANGE WINTER 2014-2015

WINTER 2014-2015 35

HEALTHROBERT SINDORF DC DISCUSSES THE COMMON CAUSES OF FOOT PAIN AND HOW TO SPOT THEM TREAT THEM AND LEAVE THEM IN THE DUST

If you are suffering from pain in your feet there are many different reasons why you may be experiencing this pain I always inform people that pain is a sign of dysfunction in the body Pain is your bodyrsquos natural safeguard to keep you from using the part of your body that is injured The tough thing about having pain and injury in your feet is that most of us have to use our feet throughout the day

Thanks to the internet there is easy access to large amounts of infor-mation about foot pain Unfortunately there is a growing trend for people to label all foot pain as ldquoplantar fasciitisrdquo There are many causes for foot pain and I will discuss three common causes that I see in a clinical setting Please remember this information is for learning purposes only and should not be used for self-treatment If you are suffering from foot pain make sure you see your health care provider as soon as possible

PLANTER FASCIITIS This is when you have inflammation of the connective tissue under the bottom and inside of the foot A hall-mark sign for plantar fasciitis is when your most painful step is the first step of the day This ailment is usually the result of too high of tension for an extended period of time A lot of runners who do not have proper motion in the 1st toe and mid-foot are more likely to develop this condition This condition is treated easily in the clinical setting using techniques such as Active Release Technique or Instru-ment Assisted Soft Tissue Mobilization Some of the most common at home treatments are to use a Strasberg sock or an orthopedic boot to keep your foot from moving while you sleep and implement-ing dynamic rest ice and compression

HEEL FAT PAD SYNDROME This is a condition that gets over-looked quite frequently The hallmark sign for this condition is when you have pain in the heel of the foot that is worse when you are weight bearing There is a pad of fat under the bottom of the heel bone called the calcaneus This fat pad provides impact absorption so when you are walking the calcaneus doesnrsquot hit the ground with as much force Wearing shoes that are improper and running with poor form can cause you to deform this fat pad and results in it thinning and flattening One of the most common at home treat-ments is to use a heel cushion to provide impact absorption for your foot In a clinical setting a sports doctor may work to unload the surrounding musculature in the foot and calve as well as working with you on proper running form to help this condition

BONE FRACTURE If you have been in an accident where you landed hard on your foot or rolled your ankle you want to make sure the bones are not injured When you roll your ankle it is pos-sible to have a sudden onset of pain most commonly on the outside of the foot The pain is generally very sharp and you most com-monly have a very specific tender spot It is possible to bruise your bone or to injury the surrounding tissue of the bone An x-ray can help to determine if you have a fracture or not If you think you may have a fracture make sure you contact your primary care provider as quickly as possible

FOOT TREATMENT

PAIN FREEIn The New Year

Resolve to decrease pain and improve your quality of life in 2015 by addressing the source of your foot pain

DR ROBERT SINDORF DC MS ART

WINTER 2014-2015 37

modern artw

ork kbrgallerycom

WINTER 2014-2015 3737

WINTER 2014-2015

SUMMER 2013 PETS

WINTER 2014-2015 39

FOOD ETCHOLIDAY SWEET TREATS 12 DAYS OF COOKIES RECIPE WORKBOOK BREAKFAST IN BED BUILD A CHEESE PLATTER NEW RECIPES TO TRY

There is something about cooler weather that invites us to hunker down and dig out the recipes gift some of our favorite sweets and try some new recipes to add to your regular rotation

SPICY CAJUN PASTA When the winter chill sets in cozy up with a bowl of this spicy pasta dish and let it warm you from the inside-out

8 oz fettuccine or pasta of your choice3 tablespoons butter separated1 lb shrimp peeled and deveined1 lb chicken breasts cut into small pieces15 tablespoons cajun seasoning seperated12 onion diced12 green pepper diced12 red pepper diced8 oz fresh mushrooms chopped2 garlic cloves minced12 cup white wine or chicken broth2 cups heavy whipping cream1 cup parmesan cheese12 cup green onion

Cook the pasta according to package directions Melt 1 tablespoon butter in a skillet over medium high heat and saute all vegetables except the green onion until tender Remove to a bowl and keep warm

Toss the shrimp with 12 tablespoon of the cajun season-ing add to skillet along with 1 tablespoon of butter Cook 2-3 minutes on each side remove to the bowl keep warm Add another 1 tablespoon butter to skillet toss the chicken with 12 tablespoon cajun seasoning and cook until no lon-ger pink in the middle about 6 minutes Add to the bowl

Saute the garlic until fragrant about 30 seconds then deglaze the skillet with the wine or chicken broth Add the cream parmesan cheese and remaining 12 tablespoon of cajun seasoning Cook for 3-5 minutes or until the mixture thickens Add the meat veggies and pasta toss to coat

Sprinkle with additional parmesan cheese and serve

WINTER FEASTING

Seasons EATING

WINTER 2014-2015

HOLIDAY SWEET TREATS

PIES Easy Pumpkin Cheesecake Trade in the traditional pumpkin pie for a delectable alternative This cheesecake is easy enough to make anytime through-out the holiday season and would make an incredible edible gift

Crust1 34 cups graham cracker crumbs3 tablespoons light brown sugar12 teaspoon ground cinnamon1 stick melted salted butter

Filling3 (8-ounce) packages cream cheese at room temperature1 (15-ounce) can pureed pumpkin3 eggs plus 1 egg yolk14 cup sour cream1 12 cups sugar12 teaspoon ground cinnamon18 teaspoon fresh ground nutmeg18 teaspoon ground cloves2 tablespoon all-purpose flour1 teaspoon vanilla extract

Preheat oven to 350 degrees

For crust In medium bowl combine crumbs sugar and cinnamon Add melted butter Press down flat into a 9-inch springform pan Set aside

For fillingBeat cream cheese until smooth Add pumpkin puree eggs egg yolk sour

cream sugar and the spices Add flour and vanilla Beat together until well com-bined Pour into crust Spread out evenly and place in oven for 1 hour Remove from the oven and let sit for 15 minutes Cover with plastic wrap and refrigerate for 4 hours

Classic Pecan Pie A traditional holiday pie thatrsquos as easy to make as it is delicious

1 cup light corn syrup3 eggs12 cup brown sugar1 teaspoon vanilla14 teaspoon salt1 cup pecans chopped or whole halves1 unbaked 9rdquo pie shell

Preheat oven to 350 degrees

Mix all ingredients except for pecans and pour into an unbaked 9rdquo pie shell Top with pecans bake for 40-45 minutes Cool before cutting

CANDYHomemade Marshmallows This incredible treat really is better than the store-bought try them and never go back

3 pkg unflavored gelatin1 12 cups granulated sugar1 cup light corn syrup

14 teaspoon kosher salt1 tablespoon vanilla extractconfectionersrsquo sugar for dusting

Combine the gelatin and 12 cup cold water in a large mixer bowl of a stand mixed fitted with a whisk attachment Let set while you make the syrup Combine the sugar corn syrup salt and 12 cup water in a small saucepan and cook over medium heat until the sugar dissolves Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer Remove from heat With the mixer on low speed slowly pour the hot sugar syrup into the dissolved gelatin Put the mixer on high speed and whip until the mixture is very thick about 15 minutes Add vanilla and mix well Dust an 8rdquox12rdquo non-metal baking dish with confection-ersrsquo sugar and pour in the mashmallow mix-ture Allow to set uncovered overnight to dryTurn the marshmallows onto a board and cut into squares Dust with more confectionersrsquo sugar

Raspberry Chocolate Supremes Delectable bites that also make great home-made treats for Valentinersquos Day

1 cup flour14 cup confectionersrsquo sugar12 cup butter12 cup raspberry jam3 oz cream cheese softened2 tablespoons milk1 cup white chocolate chips2 (1 oz) squares of semisweet chocolate chopped1 tablespoon vegetable oil

WINTER 2014-2015 41

Preheat oven to 375 degrees

Lightly spoon flour into a measuring cup and level off In a bowl combine the flour and con-fectionersrsquo sugar cut in the butter with a fork or your fingers and mix well Press the mixture into a 9rdquo square pan Bake for 15-17 minutes until lightly brown

For filling spread the jam evenly over the cooled crust In a small bowl beat the cream cheese and milk until smooth Melt the white chocolate chips over low heat add to the mix-ture and beat until smooth Drop the cream cheese filling by teaspoons evenly over the jam Spread carefully and refrigerate

For glaze Cut chocolate into small pieces and melt with the oil in the microwave or over low heat stirring constantly Spread over the white chocolate layer Cool completely cut into squares and store in the refrigerator

White Fudge Even Frosty the Snowman would be impressed with this nostalgic creamy confection

2 14 cups sugar12 cup sour cream14 cup milk2 tablespoons butter1 tablespoon light corn syrup14 teaspoon salt2 teaspoons vanilla1 cup coarsely chopped walnuts13 cup maraschino cherries chopped and well drained pressed with paper towel to get out as much moisture as possible

Combine the sugar sour cream milk butter corn syrup and salt in a heavy sauce pan Stir over medium heat until the sugar is dissolved and the mixture reaches a boil Boil over medium heat 9-10 mintues or until the mix reaches a soft ball stage on your candy thermom-eter Remove from heat Let cool for 1 hour Add the vanilla and beat until it loses its glossy appearance and holds its shape Use your muscles - it may take awhile to get the right consistency Stir in the cherries and walnuts and pour into a greased 9rdquo square pan

Coconut Truffles Bite sized and dangerously addicting

3 cups coconutfrac12 cup confectionersrsquo sugarfrac12 cup sweetened condensed milk4 tablespoons sugar4 tablespoons heavy cream1-12 teaspoon vanilla extractfrac14 cup + 1 tablespon coconut oil melted amp separated1 frac12 cup milk chocolate chips melted 1 tablespoon melted coconut oil

Combine all ingredients except milk chocolate chips and the 1 tablespoon of coconut oil Form bite size balls and put on a sheet of waxed paper in a single layer Refrigerate for an hour Melt milk chocolate chips and coconut oil in micro-wave for 30 seconds stir and put back in microwave for 30 more seconds being careful not to leave in too long Dip the cool coconut balls in the chocolate and

set on wax paper

Mint Magic Bars Truly magical when enjoyed with a cup of coffee or hot chocolate

frac12 cup butter (1 stick) melted1 frac12 cups graham cracker crumbs2 tablespoons sugar1 frac12 cups coconut1 (14oz) can of sweetened con-densed milk1 cup white chocolate chips1 cup semi sweet chocolate chips1 cup Andes peppermint crunch baking chips (found along with other baking chips)

Preheat oven to 350 degrees

Combine the first 3 ingredients press into a 9rdquox13rdquo pan Sprinkle coconut over the crust pour the sweetened condensed milk over the coconut Top with all baking chips bake 25-30 minutes until edges are just brown Cool cut and store in the refrigerator

DONrsquoT FORGET THE COOKIES gtgtAdd a new favorite to your holiday baking with our 12 Days Of Cookies Recipe Workbook

HOLIDAY SWEET TREATS

WINTER 2014-2015

12 DAYS OFCOOKIESRECIPE WORKBOOK

GOOEY DOUBLE CHOCOLATE COOKIES For the chocolate lover

4 ounces unsweetened chocolate chopped4 tablespoons butter cut into 4 pieces3 eggs2 teaspoons vanilla1 C sugar12 C flour2 tablespoons cocoa powder12 teaspoon baking powder12 teaspoon salt1 pound (16 ounces) semisweet chocolate chopped into chunks

Gently melt unsweetened chocolate and butter in microwave Set aside and allow to cool slightlyIn large mixing bowl mix together eggs sugar and vanilla with wooden spoon Slowly add the melted chocolate mixing to incorporate Sift in flour cocoa baking powder and salt Mix until just combined Stir in the semisweet chocolate chunks Cover bowl with plastic wrap and refrigerate at least one hour When ready to bake preheat oven to 350ordm Cover sheet pan with parchment paper and scoop out 14 cup portions of dough With greased hands form dough portions into balls and place 2-3 inches apart on pan Bake about 10 minutes The centers will still look soft but the edges should be set Remove cookies keeping them on parchment to a rack to cool completely

DATE BALLS

1 egg well beaten1 C sugar12 C butter12 teaspoon salt1 (8 oz) pkg chopped dates2 C Rice Krispies 14 C finely chopped nuts1 pkg flaked coconut

1 Mix egg sugar butter salt and dates in a sauce-pan cook stirring frequently until dates are soft and mixture is thickPlace saucepan in ice water until mixture is cool enough to handle Add Rice Krispies and nuts mix quickly Shape into small balls with buttered hands roll in coconut Store in an airtight container

SALTED CARAMEL SHORTBREAD SQUARES Two amazing things come together to create these sweet bite-sized morsels

For the shortbread layer10 tablespoons unsalted butter room tem-perature12 C sugar12 teaspoon salt1 egg yolk1-23 C flour For the caramel1 C unsalted butter1 C light brown sugar34 C light corn syrup1 teaspoon sea salt plus more for sprinkling4 tablespoons sugar4 tablespoons heavy cream1-12 tsp vanilla extract

Line an 8times8Prime pan with parchment paper leaving some hanging over the sides to make removal easier In a large bowl combine the butter sugar and salt with a pastry cutter or fork Add the egg yolk and continue mixing Add the flour and use your hands to combine the dough until coarse crumbs form Transfer the dough into the prepared pan and press it down into one even layerRefrigerate for 30 minutes Preheat oven to 350 degrees and bake for 25 minutes until slightly golden brown Set aside to cool For the caramel combine the butter brown sugar corn syrup salt sugar and heavy cream Bring to a boil and stir for about 5-10 minutes until caramel reaches the ldquosoft ball stagerdquo at around 230 degrees Remove from heat stir in the vanilla and pour caramel over the shortbread Refrigerate for at least 3 hours then sprinkle with sea salt and cut into squares Store caramels in the fridge until yoursquore ready to eat them

HOMEMADE HEATH BARS Indulge in your favorite candy bar plan on giving them away or eating the whole pan

1 box graham crackers1 C butter1 C brown sugar1 C finely chopped nuts (walnuts or pecans)6 Hershey candy bars

Line a buttered sheet cake pan with whole graham crackers Boil 1 cup butter and 1 cup brown sugar 2 minutes Take off heat and add 1 cup finely chopped nuts Pour over graham crackers Bake at 350 degrees for 10 minutes Put 6 Hershey bars on top of crackers and let melt then spread over crackers Cut bars before completely cooled Store in refrigerator or cool place

STIR amp DROP SUGAR COOKIES This may be the easiest and best tasting sugar cookie recipe yoursquoll find Be sure to set a timer so you donrsquot overbake these

2 eggs well beaten23 C oil 2 teaspoons vanilla1 teaspoon grated lemon peel34 C sugar2 C flour2 teaspoons baking powder12 teaspoon salt

Beat the eggs oil vanilla lemon peeland sugar together until thickened Add the flour baking powderand salt mix until blended Drop by the teaspoonful onto cookie sheet Flatten with the bottom of a cup and sprinkle with sugar Bake at 350 degrees for 7-8 minutes Do not overbake

PEANUT BUTTER CUP COOKIES For lovers of peanut butter cups incredibly addicting

1 34 C flour12 teaspoon salt1 teaspoon soda12 C butter12 C sugar12 C peanut butter12 C brown sugar1 egg1 teaspoon vanilla2 tablespoons milk40 miniature reeses peanut butter cups

Sift together flour saltand soda and set aside Cream together butter sugar peanut butter and brown sugar Add the egg vanilla and milk Add the flour mixture Beat altogether Shape into 40 balls put into ungreased mini muffin tins and bake for 8 minutes in a 375 degree oven Remove from oven and immediately press a peanut butter cup into each cookie Store in an airtight container

WINTER 2014-2015 43

GIRL SCOUT THIN MINTS You no longer have to wait for the girl scouts to come knocking

1 German Chocolate Cake Mix3 tablespoons butter flavor shortening12 C flour measured then sifted1 egg3 tablespoons water3-12 oz bags mint chocolate chips6 tablespoons butter flavor shortening

Preheat oven to 350 degrees Mix first 4 ingredients together and chill for 2 hours Roll out dough to a 116 ldquo thickness Use a 1- 12rdquo circle lid to cut out rounds Bake 10 min Cool then coat with the melted chocolate 3- 12 oz bags of mint chocolate chips and 6 tablespoons shortening melted together Let set then store in an airtight container

WALNUT FROSTIES A staff favorite Add it to your holiday list now

12 C butter1 C brown sugar1 egg1 teaspoon vanilla2 C flour12 teaspoon soda14 teaspoon salt Topping1 C walnuts chopped12 C brown sugar14 C sour cream

Combine butter brown sugar egg and vanilla Beat until light and fluffy Sift flour soda and salt together Gradually add to sugar mixture Shape dough into one-inch balls Place on ungreased cookie sheet Make a depression in center of each cookie Mix walnuts sugar and sour cream together for topping Fill each cookie depression with 2 teaspoons topping Bake in 350 degrees oven for 10 minutes

MERRY CHERRY CHEESECAKE BARS Creamy and festive perfect for a holiday buffet

Crust13 C cold butter13 C packed brown sugar1 C flour Filling8 oz softened cream cheese14 C sugar1 tablespoon lemon juice1 egg14 C each chopped glazed red and green cherries

Preheat oven to 350 degreesIn a 1 Qt mixer bowl cut butter in chunks add

brown sugar and flour mix at low speed scraping sides of bowl often until well mixed Reserve 12 c crumb mixture for topping press remainder into 8rdquo sq pan Bake near center of oven for 10 - 12 min Prepare filling by beating the cream cheese sugar egg and lemon juice at med speed until fluffy Stir in chopped cherries Spread filling over crust sprinkle with remain-ing crumb mixture Continue baking for 18-20 minutes or until filling is set and top is lightly browned Allow to cool then store in refrigeratorMakes 36 bars

BIG SOFT GINGER COOKIES Soft gingerbread for a timeless classic

2 14 C all-purpose flour2 teaspoons ground ginger1 teaspoon baking soda34 teaspoon ground cinnamon12 teaspoon ground cloves14 teaspoon salt34 C margarine softened1 C sugar1 egg1 tablespoon water14 cup molasses2 tablespoons sugar

Preheat oven to 350 degrees Sift together the flour ginger baking soda cinnamon cloves and salt Set aside In a large bowl cream together the margarine and 1 cup sugar until light and fluffy Beat in the egg then stir in the water and molasses Gradually stir the sifted ingredients into the molasses mixture Shape dough into walnut sized balls and roll them in the

remaining 2 tablespoons of sugar Place the cook-ies 2 inches apart onto an ungreased cookie sheet and flatten slightly Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely Store in an airtight container

WHITE CHOCOLATE CRANBERRY COOKIES Change it up and gift to those who arenrsquot fond of dark or milk chocolate

23 C butter23 C brown sugar2 eggs1-12 C quick cooking oatmeal1-12 C flour1 teaspoon soda12 teaspoon salt1- 6 oz dried cranberries23 C white chocolate chips 12 C chopped walnuts optional

Cream together butter and brown sugar Add the eggs and mix Add the dry ingredients mix until incorporated Mix in the cranberries white choco-late chips and walnuts Drop onto a cookie sheet by rounded teaspoon and bake at 350 degrees for 10- 12 min

SPICY OATMEAL RAISIN The whole house will smell like Christmas with these spiced-up cookies baking in the oven

12 C butter softened12 C butter flavored shortening1 C packed light brown sugar12 C sugar2 eggs1 teaspoon vanilla extract1 12 C all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon12 teaspoon ground cloves12 teaspoon salt3 C rolled oats1 C raisins

Preheat oven to 350 degreesIn a large bowl cream together the butter butter flavored shortening both sugars eggs and vanilla until smooth Combine the flour baking soda cin-namon cloves and salt stir into the sugar mixture Stir in the oats and raisins Drop by rounded teaspoonfuls onto ungreased cookie sheets

Bake 10 to 12 minutes until light and golden Do not overbake Let them cool for 2 minutes before removing from cookie sheets to cool completely Store in airtight container