South Valley PT: How To Improve Your Health

Practice News

We want to not only help our patients but we love to give back to our community. Discover our events, recipes and goings on.

Patient Referral Program Do you want to take advantage of our Patient Referral Program but don’t have a card handy? Just clip this card from the newsletter, add YOUR name and phone number and give it to a friend or family member. For every new patient you refer we will give you your choice of a gift card to the movies (good for 2 admissions), $20.00 for coffee or tea at Peet’s or a $25.00 gift card for Le Boulanger. Remember each patient you refer must bring in a referral card and be a NEW patient to the clinic. South Valley Physical Therapy Would Like To Say Thank You! Thank You!

CALL TODAY! 408-365-8400 Fax: 408-365-8417

Name: Phone:

For scheduling and pricing questions please email

Eating Right Never Tasted So Good!

Chickpea Tuna Salad

INGREDIENTS • 2 cans chickpeas, drained and rinsed • 1/2 cup celery, chopped small • 2-3 pickles, chopped small • 1/4 cup nutritional yeast • 3 green onions, chopped • 1 small apple, peeled and chopped • 1 tbsp low sodium soy sauce or Bragg’s liquid aminos

CASHEW MAYO • 1 cup raw cashews, soaked for an hour in warm water • 2 tbsp lemon juice • 1/2 tsp salt

• 2 tbsp apple cider vinegar • 1/2 tsp ground mustard • 1/2 cup water

INSTRUCTIONS In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed. You can leave a few beans whole if you’d like. Add the rest of the ingredients, and as much mayo as you prefer. Cover and place in the refrigerator for at least 30 minutes if you can, to let the flavors come together and allow it to become cold. You can serve right away too, it will still be good! Serve with whole wheat bread, lettuce, sliced tomatoes and mustard for a ‘Tuna’ Sandwich, or on a bed of greens or stuffed into a big beautiful ripe tomato. CASHEW MAYO Drain the soaked cashews. Add cashews and the rest of the mayo ingredients to a high powered blender and blend a few minutes until smooth. Store any leftover ‘mayo’ in the fridge for about a week.

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