Valley Rehab Center T-Shirt Contest!
Patient Success Spotlight
“Now, I am walking very well.”
COME TO YOUR APPOINTMENT OR JUST STOP BY IN YOUR VALLEY REHAB CENTER T-SHIRT TO BE ENTERED INTO A DRAWING FOR A FREE GIFT-CARD! EVERY TIME YOU COME, YOUR NAME GETS ENTERED!
“Before starting therapy, I trouble walking. Now, I am walking very well.” - J.H.
Last month’s T-Shirt Contest Winner was Woody Yoder! Woody will receive a FREE Steak ‘N Shake Gift Card!
Take Care of Your Aches and Pains Before It’s Too Late.
Healthy Recipe: VEGAN PUMPKIN PIE
INGREDIENTS • 1¼ cups pecan halves, toasted • 1¼ cups oat flour • ¼ tsp salt • ¼ cup coconut oil • 2 tbsp pure maple syrup • 1 (15 oz) can reduced-sodium
chickpeas • 1/3cup white sugar • 1 (15 oz) can pumpkin puree • 2 tbsp coconut oil • 1 tsp ground cinnamon
• ½ tsp ground ginger • ¼ tsp ground cloves • ¼ tsp salt
DIRECTIONS Preheat oven to 350°F. Pulse pecans in a food processor. Add oat flour and ¼ teaspoon salt and pulse until combined. With the motor running, drizzle in ¼ cup coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a deep-dish pie pan and press evenly into the bottom and almost all the way up the sides. Bake the crust 12 to 14 minutes. Reduce oven temperature to 325°F. Drain chickpeas, measuring ½ cup of the bean liquid (aquafaba) into a mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 3 to 5 minutes. Add sugar and continue beating on high about 1 minute more. Whisk pumpkin, coconut oil, cinnamon, ginger, cloves and salt in a large bowl. Gently fold in the whipped aquafaba. Pour the mixture into the crust. Bake the pie 35 to 45 minutes. Let cool on a wire rack for 1 hour, then refrigerate overnight.
www.valley rehabcenterbellaire.com
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