Patient Success Spotlight
“I have recovered full mobility of my shoulder again!” “I will admit after surgery I found myself very skeptical in even knowing if physical therapy would work, much less which place to choose. Now I can say that thanks to Cristina and Jennifer, I have recovered full mobility of my shoulder again and can return to full duty as a peace officer. I would like to take a minute to thank all the staff from FYZICAL for their wonderful care and support through this stressful journey. God bless! I give FYZICAL 10 out of 5 stars.” - Carlos G.
Relieve Wrist Pain In Minutes Try this movement if you are experiencing wrist pain.
WRIST FLEXOR STRETCH
Use your unaffected hand to bend the affected wrist up as shown. Keep the elbow straight on the affected side the entire time. Hold for 20 seconds.
ROASTED CAULIFLOWER CHICKPEA SOUP INGREDIENTS • 1 cauliflower head, cut into florets
• 1/4 tsp black pepper • 4 cups vegetable broth • 1 cup water • 1/2 cup heavy cream For Garnish • Reserved roasted cauliflower mix
• 1 (15 oz) can chickpeas • 5 garlic cloves, peeled • 4 tbsp extra-virgin olive oil • 1 tsp ground cumin • 1/2 tsp salt • 1/8 tsp paprika • 2 Yukon gold potatoes, peeled & cubed
• Red pepper flakes • Fresh thyme leaves • Heavy cream
DIRECTIONS Pre-heat your oven to 400 degrees. On a baking sheet, toss cauliflower florets, chickpeas and garlic cloves with 3 tbsp of olive oil and cumin, salt and paprika. Roast in the oven for 30 min, stirring once half way through. Remove from oven and set aside. Reserve about 1/2 cup for the garnish. Meanwhile, heat 1 tbsp of olive oil in large pot over medium heat. Add cubed potatoes and black pepper. Cook for 2 min, stirring frequently. Add vegetable broth and water and increase heat to bring mixture to a boil. Once boiling, turn heat down to simmer for about 15-20 min until potatoes are very soft. Remove pot from the heat and stir in roasted cauliflower mix. Puree the soup using an immersion blender, food processor, or blender, working in batches if necessary. Return pureed soup to the stovetop and gently re-warm it. Stir in heavy cream. Season to taste with salt and pepper. Garnish with reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and drizzle of heavy cream.
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