Photos from a recent Take Back My Life, our pain management program.
We’re thrilled to announce that Battle Ground Healthcare has received the 2015 Public Health Community Award! The Clark County Board of Health has recognized the effort of the more than 80 volunteers who provide care for low-income patients in our community. This award comes on the eve of the 5 year anniversary for Battle Ground Healthcare on May 11.
Members of Battle Ground Healthcare were on-hand at the monthly board meeting on April 22 to receive the award.
When we talk about nutrients (the building blocks that make up our diet), we usually talk about carbohydrates, proteins, fat, vitamins and minerals. We often forget that “water” really belongs in that row of important parts of our daily intake. In fact, water really is the most important one. Drinking water is essential for our health.
Every day our body needs water that is present in food, liquids and plain water, to replace the large amounts of fluids that we lose via urine, stool, breathing and skin evaporation. When our fluid intake does not equal our output, we become dehydrated.
By Linda De Witt, MPH
When I ask my family or friends, “What’s your New Year’s resolution?” or “What goal do you have for the coming year?” I get the quite common response of, “I never make New Year’s resolutions!”, or “I stopped making those years ago!”, or “Why make one, I won’t keep it anyway!” [Read more…]
We had a fantastic fundraising breakfast on October 23. We want to thank everyone who came out for their support and generosity.
By Anne J. Lamberton DrPH MPH RD
What would I do without beans in my diet? They are such a staple for me, that I have a hard time imagining life without them. By beans, I mean legumes: a class of vegetables that includes split peas, lentils, black-northern and pinto beans. Legumes are among the most versatile and nutritious foods available. They are typically low in fat, high in protein and soluble as well as insoluble fiber, high in folate, potassium, iron and magnesium. Legumes can be a healthy substitute for meat, which has more fat and contains cholesterol.
Many grocery stores stock a wide variety of legumes, both dried and canned. Canned legumes – (like black, pinto, and kidney beans, etc) are very easy to use, but are usually high in sodium. Be sure to rinse the canned beans to remove most of the added sodium.
Dried beans, with exception of split peas, black-eyed peas and lentils, require soaking before they can be cooked. Soaking can be done slowly: by covering the legumes with plenty of room temperature water and leaving them soak overnight. Or one can use a “quick soak” method” bring 10 cups of water to a boil in large stockpot and add 1 lb. of legumes. Return to a boil and boil for 2 or 3 minutes. Turn the heat source off and let the beans soak for about an hour. After soaking, rinse the beans and then cook them according to recipe directions. Because of the fact that it’s not necessary to soak lentils, it’s my absolute favorite legume. Lentils can be used in many different ways, in soups, stews, and salads. I will share my favorite lentil soup recipe here.
Part 1: 1 cup dry lentils, 5 cups of water, 1/2-1 tsp salt, 1/8 tsp oregano, 1/8 tsp thyme
Part 2: 1 chopped onion, 2 chopped carrots, 1/4 cup chopped parsley, 2-3 TBSP olive oil
Part 3: 1 can of finely chopped tomatoes (you can use the ones with jalapeños for some added heat), 1 6 oz. can low sodium V8 juice.
Bring part 1 to a boil in a large kettle and simmer for 15 min.
Slowly sauté part 2 in a covered skillet for about the same time.
Add part 2 to part 1. Add part 3. Simmer for about 30 min. on low.
Serves 4. This soup is even better the next day and it freezes well. Thus you can double or triple the recipe, eat some, put some in the fridge for the next day, and freeze the rest. Enjoy!