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Bone Boosters May 7, 2009 meeting was held durring National Osteoporosis Month.
Fall prevention has been targeted as an educational priority for 2009 and related presentations were given at the meeting.
Occupational Therapist Princess Lopez gave an instructional seminar "Training yourself to fall with fewer injuries".
Marge Peterson gave a lecture on the specifics of  how to avoid falling in everyday life and information on DYNAMIC FLAMINGO THERAPY or Unipedal Standing, the cheapest, least intrusive, and lowest tech way of preventing hip fractures. 
A short video "How to fall without injuring yourself" was also shown. Flamingo cup cakes were served by Cakes by Maximo of Las Cruces.
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Dewell Hardesty, exercist physiologist, co-owner Del Valle Physical Therapy
presents a seminar on building a stronger frame.
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Dr. Bob Wood Ph.D Professor and Academic Head Department of Human Performance Dance and Recreation New Mexico State University speaks on "Assessing your personal fall injury risk"
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 BONE BOOSTERS HOSTED A PREMIUM TEA TASTING ON APRIL 7, 2011. THE PHOTO TO THE LEFT INCLUDES: a black dragon Xxing (Yee Shing) tea pot made of a specific Chinese purple clay which is supposed to enhance the taste of oolong which means dragon in Chinese. Also shown bamboo tea tools (Japanese green tea ceremony), and a silver-rimmed guord with it’s silver strainer straw for drinking Yerba Mate’, a South American holly bush tea. Those sampling the tea varieties learned about the use of these accessories.

RECIPES USED TO PREPARE THE FOOD PAIRINGS WHICH COMPLEMENTED THE LOOSE LEAF TEAS SERVED:

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CUCUMBER SANDWICHES:

[Delores Beelman’s wonderful cucumber sandwich recipe was taught to her by a friend.]

Use “sandwich” bread because it is very thin. Delores used white bread but any thin-sliced bread would work. Cut circles of bread with a juice glass or small glass. (The bread cut outs should be about the same size across as the cucumber slices you use.)

Cut 1 English cucumber as THIN as is possible with a sharp knife. You may also use a mandolin set on its thinnest setting if you have one. Be sure the stem of the cucumber has come off clean and not torn off which would indicate the cucumber was picked immature for shipment. (Delores likes English cucumber because the flavor is delicate and seeds are not a problem.) NOTE: Wash and use a brush to scrub the cucumber to remove wax if you wish but DO NOT remove peel so that you retain nutritional benefits. Most research says the wax is not harmful but you still might want to wash well. Pickling cucumbers do not have wax and are sometimes available. Unwaxed cucumbers are sold locally at Toucans. To “fancy up” the cucumber slices, rake the cucumber lengthwise with fork tines before you cut the slices.

Lightly butter the 1 side of the rounds of bread. This is the “English” secret for keeping the bread from drying out!

Soften cream cheese slightly in the microwave. (Delores used about 4 oz. of cream cheese to make 3 dozen sandwiches. Spread the cream cheese on the buttered bread and top with the cucumber slices.

These cucumber sandwiches are delicious just like this, but you may season them to your taste with herbs such as Herbes de Provence, dill or any seasoning you prefer. White pepper is also good.

Wrap tightly and refrigerate until served. ENJOY!

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 **CUCUMBERS CONTAIN SILLICA WHICH HELPS DEVELOP HEALTHY BONES.
  BROWN RIM COOKIES:

[Mary Tiffany’s Brown Rim Cookies were a childhood favorite. The recipe, from a 1940s Crisco can, yields a not-very-sweet little cookie perfectly crunchy with a well-brewed tea.]

1 cup shortening

1 tsp salt

1 tsp vanilla

2 eggs, well-beaten

2 ½ cups sifted flour

Combine shortening, salt, and vanilla. Add sugar and eggs. Beat well. Add flour and mix well.

Drop from teaspoon on greased baking sheet and flatten with a glass covered with wet cloth. (May be put through cookie press.) Bake 375 degrees for 8-10 minutes. 4 ½ doz.

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SNOWFLAKE MACAROONS

(Charlene Cloud, our go-to lady for nutrition info, made these macaroons using the recipe below with the variation noted. Lucious!)

2 2/3 CUPS (7 OZ) Baker’s Angel Flake Coconut

2/3 cups sugar

6 tbsp flour

¼ tsp salt

4 egg whites beaten with whisk

1 tsp. almond extract

Heat oven 325 degrees F. MIX coconut, sugar, flour and salt in large bowl. STIR in egg whites and almond extract. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. BAKE 20 min or until edges of cookies are golden brown. Immedicatly remove from cookie sheets. Cool and drizzle with melted chocolate, if desired. 2 dozen

VARIATION: Citrus White Chocolate Macaroons—Prepare Macaroons as directed, stirring in 3 squares Baker’s Premium White Chocolate, chopped, and 2 tsp grated lemon, lime or orange peel. Bake 16 min. Makes 40.


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