Martin Health System | For your health | Winter 2018

Welcome, new physicians! GASTROENTEROLOGY Juan Bird, MD HOSPITALIST Roderick Baker, MD INFECTIOUS DISEASE Karely Cabrera-Osorio, MD NEUROLOGY Anna Rosenbaum, MD ONCOLOGY Christine Simone, MD PAIN MEDICINE Zachary Boomsaad, MD PATHOLOGY Sarah White, MD PEDIATRICS Corinne Watson, MD PEDIATRIC CARDIOLOGY Sundar Chandrasekhar, MD Edwin Liu, MD RHEUMATOLOGY Sukanya Pachaidee, MD 14 MARTIN HEALTH SYSTEM From our kitchen to yours: Lentil Stew Michael Sweet, MD DIRECTIONS • Heat oil in saute pan. • Add onion, celery, carrots and garlic. Saute for 1 minute. • Add lentils and thyme. Saute for 2 minutes, stirring con- stantly, keeping the lentils from browning. • Stir in tomatoes and juice. • Add water. Bring to a simmer. Cook for 30 to 40 minutes or until lentils are tender. • Stir in salt and pepper. • Stir in spinach and balsamic vinegar just prior to serving. Dr. Sweet joins Martin Health Physician Group Martin Health Physician Group is pleased to welcome Michael Sweet, MD, to our organization. Dr. Sweet is board-certified in pulmonary and internal medicine and has worked on the Treasure Coast since 1979. Dr. Sweet can be reached at: Martin Health Physician Group Pulmonology 2392 SE Ocean Blvd. Stuart, FL 34996 772.245.2360 Our executive chef: Robert Barbeau INGREDIENTS 1 2 ⁄ 3 ounces canola oil 1 medium onion, diced 1 celery stalk, diced 1 carrot, peeled and diced 1 clove garlic, minced 13 ounces dried lentils 1 ⁄ 8 ounce fresh thyme 1¼ cups diced canned tomatoes 1 7 ⁄ 8 quarts of water or broth 1 7 ⁄ 8 teaspoons salt 1 7 ⁄ 8 teaspoons black pepper 2¼ ounces fresh spinach 1 7 ⁄ 8 tablespoons balsamic vinegar NUTRITION INFORMATION Serving size: 8 ounces. Amount per serving: 250 calories, 6g total fat (0.5g saturated fat), 0mg cholesterol, 37g carbohydrates, 13g protein, 7g fiber, 550mg sodium, 4g sugar. HEALTHY YOU NEED A PHYSICIAN? Go to martinhealth.org/find-a-doctor .