Well-Being: Lyme Legislation Moving Forward—Continue Support!

  

crop04.jpg

Hooray! The first hurdle for changes in Lyme diagnosis has been achieved, but there is still more to do! There are delegates that need to know you support this important legislation.

Below is the latest from the National Capital Lyme Disease Association:

“This year we introduced the same identical Lyme bill HB 1933 in the House of Delegates that we did in the Senate. Yesterday, the Senate Full Committee on Education and Health reported out to the Senate floor SB 971.  This is an important development and a big victory for our community.   The bill now goes to the full Senate for a vote as we told you in the previous blasts 1, 2 &3.

HB 1933, like SB 971, requires Virginia healthcare providers to provide a disclosure that a negative result does not necessarily mean the patient does not have Lyme Disease. 

This Monday, at 5:00 PM, the House Committee on Health, Welfare and Institutions will consider the same bill, designated as HB 1933 on the house side.  The patrons of this bill are Delegates Barbara Comstock, David Ramandan, Tom Rust, Benjamin Cline and Lionel Spruill, Sr. 

It is extremely important that you inform all members of this House sub-Committee  that you support HB 1933.  They are listed below.  

Let them know that you are a Lyme Disease patient, or affected by Lyme Disease, and that it is very important to you that HB 1933 be reported favorably and passed by the House of Delegates.  We have provided the email addresses and telephone numbers of these Delegates to make it easier for you.

It is extremely  important to send these messages before this coming Monday, January 28th.  Make calls on Monday morning.”  

 

 

 

Dear Delegate __________,

 

I write to let you know that Lyme disease affects many Virginians.  I strongly support HB 1933.   

 

Please vote YES for HB 1933 which will provide important Lyme disease testing information to patients. 

 

Thank you for your support.  

 

Sincerely,

 

Name, address & phone

 

 

Delegate sub-committee members:

Health Welfare and Institutions

John M. O’Bannon DelJOBannon@house.virginia.gov  804 282-8640

Chris Peace DelCPeace@house.virginia.gov 804 730-3737

Richard P. Bell “Dickie” DelDBell@house.virginia.gov 540 448-3999

Scott T. Garrett DelSGarrett@house.virginia.gov 434 455-0243

Margaret B. Ransone DelMRansone@house.virginia.gov 804 493-8484

Lionell Spruill DelLSpruill@house.virginia.gov 757 424-2178

Algie T. Howell DelAHowell@house.virginia.gov 757 466-7525

Joseph Morrissey DelJMorrissey@house.virginia.gov 804 698-1074

 

Cook: Super Bowl Munchies Alternative

Raw Cauliflower Tabbouleh

 

 

 

 

 

 

 

 

If you plan to have a few pals over to watch the big game on Sunday, consider serving a “dip” that’s a little more waistline and artery friendly! The following recipe from Pure Wow can be altered a bit to create a more dip-like consistency by adding plain greek yogurt or low fat sour cream until you have reached the desired consistency. Homemade pita crisps* or toasted naan bread would be a healthy alternative to potato or corn chips for dipping! Now you are really ready for some football!

Raw Cauliflower Tabbouleh
 
  Recipe adapted from “The Clean Plates Cookbook” by Jared Koch (Running Press)
 
Makes 6 to 8 side-dish servings (about 7 cups) Start to Finish: 40 minutes
INGREDIENTS DIRECTIONS
Juice of 1 to 2 lemons

2 pounds cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets)

1 large cucumber–halved lengthwise, seeded and cut into ¼-inch dice (about 2 cups)

1 large tomato, cut into ¼-inch dice (about 1 cup)

¾ cup finely chopped flat-leaf parsley

½ cup finely chopped dill

1 tablespoon finely chopped mint leaves

2 tablespoons extra-virgin olive oil

Fine sea salt

1. Zest one of the lemons. Juice the zested lemon along with enough of the remaining lemon to yield ??? cup lemon juice. Set the zest and juice aside.

2. In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grainlike pieces, scraping down the bowl with a rubber spatula as needed. Cover a work surface with a clean, dry kitchen towel and turn the cauliflower out onto the towel. Twist the cauliflower in the towel to extract any moisture.

3. Transfer the cauliflower to a large mixing bowl and add the lemon zest, lemon juice, cucumber, tomato, parsley, dill, mint and olive oil. Season to taste with salt and serve at room temperature or chilled.

 

 * Cut a pita or tortilla shell into triangles by using a pizza cutter and bake @350 degrees until crispy.