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Source: http://www.fitness.com/exercises/455/shoulder_shrugs_with_exercise_band.php
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Even though lower-back pain may be a catch-all complaint, it's often the result of instability around the sacrum, the large, triangular bone made of five fused vertebrae at the base of the spine. The sacrum is wedged between the two hipbones and held together by two joints. Problems there are typically caused by stress, too much sitting, and over-arching of the lower back, says Gary Kraftsow, founder of the American Viniyoga Institute. The following exercises help stabilize the sacrum.
Source: http://www.womenshealthmag.com/yoga/yoga-to-ease-lower-back-pain
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Americans have been cooking with wine ever since Julia Child brought the finer points of French cooking to our shores 50 years ago. But now a humbler libation is making its star turn: beer. "Cooking with beer is a hot culinary trend," says Rebecca Newell, executive chef at The Beehive, an eclectic comfort-food restaurant in Boston. "The microbrew boom of the 1990s made people aware of the true craftsmanship with which beer can be made, and now they're experimenting with beer in the kitchen as well as at the bar."
The right beer can deepen the flavors of both sweet and savory dishes, which is why Newell switched from cooking mussels in white wine to exclusively in lager. (And unlike at the bar, there's no need to worry about ingesting too much—most of the alcohol burns off during cooking, even as the flavors intensify.)
What's Brewing?
Source: http://www.womenshealthmag.com/nutrition/beer
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12 oz fresh sea scallops
1 can (15 oz) unflavored pumpkin puree
2 Tbsp roughly chopped hazelnuts
8 to 10 chives, chopped
1 cup chicken broth
1 Tbsp honey
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil
Put it together:
1 Toast chopped hazelnuts, either in the oven (10 minutes at 400�F) or on the stove in a stainless-steel saute pan (5 to 7 minutes over medium heat, shaking often so they don't burn). Set aside.
2 Combine pumpkin, honey, butter, and broth in a medium saucepan, and heat the mixture on low until it's warmed through. Season with salt and pepper to taste. Keep the mixture warm.
3 Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm, browned, and caramelized.
4 Pour soup into wide-rimmed serving bowls. Add scallops and hazelnuts, and garnish with chopped chives.
Makes 2 servings.
Source: http://www.womenshealthmag.com/nutrition/pumpkin-soup-recipe
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