@as..931: #البعض گالوا هاي شمرة حيدره #مرتضى_حرب #😭😭😭 #💔💔💔

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Friday 07 August 2026 20:58:04 GMT

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عـَلـيٰ حيٰـدر✧ :

مبدعة 🤍

2026-08-07 21:35:13

1

𓆩سۨيف علي𓆪 :

مبدعه

2026-08-08 14:47:02

0

حسن الصبيحاوي :

يا حسين. يا عباس

2026-08-07 21:26:12

1

عٓآإشقه آإلصمت ، 🖤 :

😔😔😔

2026-08-08 04:02:43

1

آمًيَرةّ آبًوٌهّآ😌 :

🥰🥰🥰

2026-08-09 16:48:27

0

علي علي :

😭😭😭

2026-08-07 21:08:03

1

حلوه الخوه ماتنمل K M💚 :

😞😞😞

2026-08-08 09:19:18

0

😔ابــو سـر حـان💔 :

💔💔💔

2026-08-08 08:40:44

1

﮼نورالزهراء🌹🌹 :

😭😭😭

2026-08-08 05:29:54

1

آمًيَرةّ آبًوٌهّآ😌 :

🥺🥺🥺

2026-08-09 19:19:37

0

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Using virtual reality, this rehabilitation tool creates an immersive environment to safely challenge patients with neurological conditions. It features a moving platform with a split-belt treadmill and 180-degree wrap-around screen. The technology mimics real-life scenarios for patients, like walking up and down a hill. Patients are hooked up to a full-body harness for safety and are closely supervised by a physical therapist. Dr. Jay Alberts explains how we’re using this technology to help those with Parkinson's disease, multiple sclerosis and more.

Using virtual reality, this rehabilitation tool creates an immersive environment to safely challenge patients with neurological conditions. It features a moving platform with a split-belt treadmill and 180-degree wrap-around screen. The technology mimics real-life scenarios for patients, like walking up and down a hill. Patients are hooked up to a full-body harness for safety and are closely supervised by a physical therapist. Dr. Jay Alberts explains how we’re using this technology to help those with Parkinson's disease, multiple sclerosis and more.

Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

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