footDrHorsley Newsletter (email edition) Tuesday, February 19th, 2008
In this issue:

Hallux Limitus
Shepard's "Veggie" Pie
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Feature Article: Hallux Limitus
Author: Kairi Horsley (Contributing Editor)

Hallux Limitus

Defintion

Hallux limitus describes a condition in which there is limitation of motion of the 1st metatarsal phalangeal joint in the sagittal plane. Hallux limitus is the inability of the hallux to dorsiflex at the 1st MPJ. This limited range of motion results in jamming of the 1st metatarsal phalangeal joint (1st MPJ). Over time, repetitive jamming will contribute to arthritis of the 1st MPJ. The most characteristic sign of hallux limitus is a bump (exostosis) on top of the head of the 1st metatarsal. In fact, many doctors also refer to hallux limitus as a dorsal bunion.

Incidence

Ages 30 to 50 years old, men and women equally. Tends to occur in the pronated foot.

Pathogenesis

Hallux limitus is caused by four contributing factors. These factors include the following:
  1. A long 1st metatarsal.
  2. An elevated 1st metatarsal. (Metatarsus primus elevatus)
  3. An impaction injury (trauma) of the 1st MPJ resulting in an osteochondral defect (OCD) of the joint.
  4. Systemic diseases that cause injury to the joint such as rheumatoid arthritis, lupus, or gout.
This topic is discussed in detail on the footDrHorsley web site and is accessible using the following link: http://www.footdrhorsley.com/health/hallux_limitus.php

Shepard's "Veggie" Pie

Cookbook Recipe

footDrHorsley invites you to try this cookbook recipe. (Contributed by Attiyya Ingram)

To view this, and other recipes online please visit:
http://www.footdrhorsley.com/lifestyle/cookbook/shepards_veggie_pie.php

Ingredients

  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • 11/2 cup vegetable broth
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire
  • 1/2 cup peas
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves
Directions
  1. Boil potatoes in salted water until tender, about 12 minutes.
  2. Drain potatoes and pour them into a bowl.
  3. Combine sour cream, egg yolk and 1/2 cup of vegetable broth.
  4. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  5. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with chopped carrot and onion.
  6. Cook vegetables 5 minutes, stirring frequently.
  7. In a second small skillet over medium heat cook butter and flour together 2 minutes.
  8. Whisk in remaining 1 cup of broth and Worcestershire sauce.
  9. Thicken gravy 1 minute. Add gravy to vegetables and stir in peas.
  10. Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture.
  11. Spoon potatoes over vegetables evenly.
  12. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
  13. Top casserole dish with chopped parsley and serve.

Enjoy..

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