Jackson Hospital | Partners | Fall 2017

jackson.org 15 AARP Driver Safety Program SATURDAY, DEC. 9 8:30AM TO 2:30PM | $20 Jackson Hospital Classroom 1 A refresher course that may qualify older drivers for an auto insurance discount. 334-293-8805 LifeSouth Blood Drive WEDNESDAY, DEC. 20 10AM TO 6PM Jackson Hospital Classroom 1 Joint Venture Class FIRST AND THIRD THURSDAYS 9 TO 11AM Jackson Hospital Classroom 1 Before your total joint surgery, you and a coach are required to attend this class. Please schedule at least four weeks before surgery. 334-293-8805 Arthritis Foundation Jingle Bell Run/Walk MONDAY, DEC. 4 Huntingdon College Activities begin at 7:30AM Race begins at 8:31AM Visit jbr.org for more information. CHI LDB I RTH AND PARENT ING Classes require registration. For class dates and times or to register, please visit jackson.org/events or call 334-293-8497 . Breastfeeding Class $15 Jackson Hospital Classroom 1 Breastfeeding and lactation support designed for expectant mothers. Class includes dealing with common problems. Prepared Childbirth Classes $25 Jackson Hospital Classroom 1 Topics include labor and delivery terminology, stages of labor, the role of a support person, and care after delivery. Register by your fourth month of pregnancy. COMMUNITY Find out more online There’s more about these and other classes on Jackson Hospital’s website, jackson.org/events . Makes 4 servings. INGREDIENTS 1 small sweet potato, about 8 ounces, cut into 3/4-inch cubes 1 medium potato, cut into 3/4-inch cubes (peeled parsnip may be substituted) 1 medium carrot, peeled, cut into 3/4-inch slices 1 small red onion, cut into 1/2-inch wedges 2 medium celery stalks, cut into 3/4-inch slices 1 medium beet, peeled, cut into 3/4-inch cubes 1 1 ⁄ 2 tablespoons extra-virgin olive oil, divided Sea salt and freshly ground pepper to taste 1 teaspoon balsamic vinegar 2 teaspoons fresh lemon juice 1 ⁄ 2 teaspoon Dijon mustard 1 tablespoon fresh parsley, chopped 1 teaspoon cilantro, chopped 2 tablespoons walnuts, finely chopped 1 ounce crumbled feta cheese DIRECTIONS • Preheat oven to 425 degrees. • In large bowl, toss sweet potato, potato, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well. • Arrange vegetables in a roasting pan. • Season with salt and pepper. • Roast, stirring several times, until tender and beginning to brown, about 50 minutes. • In mixing bowl, whisk vinegar, lemon juice and mustard with remaining oil and stir in parsley, cilantro and walnuts. • Drizzle dressing over vegetables, and gently toss. • Top with crumbled feta. • Serve warm or at room temperature. NUTRITION INFORMATION Serving size: 3/4 cup. Amount per serving: 156 calories, 9g total fat (2g saturated fat), 17g carbohydrate, 3g protein, 3g dietary fiber, 134mg sodium. Source: American Institute for Cancer Research ROASTED ROOT VEGETABLE SALAD