FREE LOW BACK PAIN & SCIATICA WORKSHOP FEBRUARY 10, 2018
This workshop is FREE but there are a limited number of spots available. All 20 attendees for the Sciatica and Lower Back Pain Workshop will receive a Special Report: “The Top 10 Burning Questions for Sciatica”. CALL TODAY! 425-889-0776 Visit our website to register for this FREE Low Back Pain & Sciatica workshop or As a Special Bonus, the first 8 people to call and register for the event will receive a laser engraved 20 ounce insulated Tumbler with a WA sports team. • A Sure-Fire Way to Pick the Right Treatment for the Cause of Your Pain (and save you a ton of time and money) THINGS YOU WILL LEARN AT THIS WORKSHOP • The Single Biggest #1 Mistake back pain and sciatica sufferers make which actually stops them from healing… • The 3 Most Common Causes of Lower Back Pain and Sciatica…
• Do you suffer with back pain or leg pain when you stand or walk? • Do you have pain when you sit for long periods or drive? • Do you experience pain, numbness or tingling into your butt, groin or down your leg? • Does your back ever “go out” if you move the wrong way? • Are you afraid your pain will get worse if you don’t do anything about it?
These workshops are ideal for people suffering with pain from:
• Low Back Pain • Spinal Stenosis • Arthritis
• Sciatica • Lumbar Radiculopathy • Sports Injury
If you are having pain or problems with day to day activities such as walking, standing, sitting for long periods, going up or down stairs, getting in or out of the car, sleeping or driving then you should attend this FREE Low Back Pain & Sciatica workshop! Parking is located in the back of the building, above the Subway and Thirsty Hop.
ROASTED SWEET POTATO SOUPWITH PISTACHIO Ingredients • 4 pounds sweet potato • 6 tablespoons vegetable oil • Kosher salt • 4 medium carrots, diced • 1 medium onion • 2 quarts low-sodium chicken stock • 1/4 cup orange juice and 1 tablespoon grated zest • 3/4 cup pistachios • 2 scallions • 2 tablespoons mint leaves • Pinch cayenne pepper • 1/2 cup olive oil
• 5 cloves garlic • 2 sprigs sage
Directions Preheat oven to 300°F. Toss sweet potato with 4 tablespoons vegetable oil and salt. Spread sweet potato on 2 rimmed baking sheets and bake for 1 hour. Increase oven temperature to 375°F and cook until sweet potatoes are tender and lightly browned around the edges, about 25 minutes. In a large pot, heat remaining 2 tablespoons vegetable oil over medium-high heat until simmering. Add carrot, onion, garlic, sage, and a generous pinch of salt and cook, stirring, until vegetables are just tender. Add sweet potatoes and stock and bring to a simmer. Cook for 10 minutes until vegetables are very tender. Discard sage, if using. Add orange juice. Blend soup until smooth. Season with salt. In a mixing bowl, stir together pistachios, orange zest, scallions, mint, and cayenne pepper. Fold in olive oil and season with salt. Serve soup, spooning pistachio salsa on top.
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