CityView Magazine

CityViewNC.com | 25 Call Kimberly Allen (910) 678-0033 faytechcc.edu/continuing_education co n t i n u i n g e d u c a t i o n BarBer tr aining • Designed for those interested in becoming N.C. State Board Licensed • Classes begin January 5, 2015 (Class size limited) Vascular Clinic Valley Cardiology, Pa M. akram Paracha, Md, FSCai, rPVi 3656 Cape Center drive Fayetteville, NC 28304 910.321.1012 Peripheral arterial disease is common, but usually goes unrecognized. This disease can lead to disabling leg pain, foot ulcers, limb loss, aneurysm, stroke, and even death. risk Factors include: • over the age of 40 • Smoker • diabetes • Blood pressure • Cholesterol • Kidney disease Accepting new patients evaluation of leg Pain and Swelling • Treatment of Peripheral artery disease (Pad) • Treatment of varicose veins and laser-rF closure • Treatment of non-healing leg and foot ulcers All insurances welcome Vascular Clinic Valley Cardiology, Pa M. akram Paracha, Md, FSCai , rPVi 3656 Cape Center drive Fayetteville, NC 28304 910.321.1012 Peripheral arterial disease is common, but usually goes unrecognized. This disease can lead to disabling leg pain, foot ulcers, limb loss, aneu- rysm, stroke, and even death. evaluation of leg Pain and Swelling • Treatment of Peripheral artery disease (Pad ) • Treatment of varicose veins and laser-rF closure • Treatment of non-healing leg and foot ulcers Accepting new patients • All insurances welcome Optional to serve: dried cranberries or raisins and walnuts or sunflower seeds Directions: In a medium saucepan bring broth and quinoa to a boil; reduce heat to simmer, cover and cook for 10 to 15 minutes. Set quinoa aside. Heat a large skillet over medium heat; add oil and sauté garlic for one minute. Add collard greens and cook an addi- tional five to seven minutes until collards are tender and cooked down. Add diced sweet potatoes (already cooked) and gen- tly cook until heated, about two minutes. Season with salt and pepper. Stir together collard-sweet potato mix- ture, quinoa and cooked black beans. Taste and adjust seasoning. Serve warm or room temperature with dried fruit and nuts/seeds. Serves four to six ½ cup brown sugar, coconut or palm sugar ½ cup all purpose gluten-free or whole wheat flour ½ teaspoon cinnamon Preheat oven to 375 degrees. Lightly oil a 9 x 12 inch baking pan. Combine apples, pears, cranberries, orange juice and zest, cinnamon, nut- meg, sugar and arrowroot in a large bowl. Spoon mixture into prepared pan. In a food processor with knife blade, combine oatmeal or quinoa flakes, wal- nuts, brown sugar, flour and cinna- mon and pulse until well blended. Add cold butter or substitute and pulse until crumbly. Sprinkle topping evenly over fruit mixture and bake 40 to 50 minutes until fruit is just tender and topping is golden brown. Serves eight to ten for 45 minutes or until tender. In a food processor with knife blade, pulse beets, prunes and walnuts until consistency of caviar. Place beet mixture in a bowl and fold in yogurt. Serve immediately or store in refrig- erator until ready to eat for up to a week. Serves six to eight CV Quinoa, Sweets and Beans, cont. Apple Pear Crisp with Dried Cranberries, cont. Beet Caviar, cont.

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