Congrats To Our Staff!
Kevin Sturm Physical Therapy Assistant
Samantha Bane Physical Therapy Aide
Kevin has just returned from a three-day course in Hershey, PA given by The McKenzie Institute USA on neck pain! In this course, he reviewed the anatomy and biomechanics of the cervical spine as well as concentrated sessions on treatment techniques utilizing the McKenzie method to treat neck pain, headaches, and trauma such as whiplash. If you are experiencing neck, shoulder/arm, and/or wrist/hand pain, these treatment techniques will assist Kevin in helping you to reach your goals.
Samantha “Sammy” Bane was recently accepted into the Shenandoah University’s Doctorate of Physical Therapy program. She will begin her formal education of physical therapy in August 2019 and graduate with her Doctor of Physical Therapy degree in May 2022. She has been an invaluable asset to King Physical Therapy and will be missed immensely.
Vegan Recipe Quinoa & Lentil Stuffed Cabbage Rolls
Ingredients • 1 head of green cabbage For the Filling • 3/4 cup brown lentils • 3 cups water • 1/2 cup uncooked quinoa
• 1 cup vegetable broth • 1 small onion, diced • 1 tbsp vegetable oil • 1 tbsp red wine vinegar • 2 tbsp soy sauce • 1 tsp smoked paprika
For the Sauce: • 1 (28 oz) can tomato puree • 1 tbsp maple syrup, or sweetener of choice
• 1 1/2 tsp red wine vinegar • salt and pepper to taste
Directions Boil the cabbage in water for about 20 min. When done, allow them to cool. While cabbage is simmering, boil lentils in a separate small saucepan. Lower heat and allow to simmer for 35 minutes, adding water to the pot as needed. Drain any excess liquid. While lentils simmer, place broth into another saucepan, add quinoa, and bring toaboil.Letsimmer for20minuntilallof thewater isabsorbed.Cookonionwithoil ina largeskilletover medium heat until soft and translucent. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, alongwith redwinevinegar,soysauce,smokedpaprika,salt,andpepper to taste.Ensure ingredientsaremixed before removing from heat. Preheat the oven to 350°. Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish. After peeling leaves off of the cabbage head, roll about 3-4 tbsp of filling into the center of each leaf until all filling is used. Place each roll into the baking dish. Spoon remaining sauce over the rolls, cover and bake for 1 hour. Let cool before serving.
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