Think Kinetix PT First
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“I hurt my knee during travel to Gainesville. I explained my situation, got an immediate appointment and the caring, expert physical therapy treatment I needed to begin healing. Kinetix and Dr. Tony Cere were a godsend. After one month of treatment and exercise, my knee pain is relieved and I have restored function. I so greatly appreciate Kinetix being here for me when I needed them.” -Carol Leaving today with great improvement!
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Gaspacho Recipe Ingredients • 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped • Tomato juice • 1 cup cucumber, peeled, seeded and chopped • 1/2 cup chopped red bell pepper • 1/2 cup chopped red onion • 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced • 1/4 cup extra-virgin olive oil • 1 lime, juiced • 2 teaspoons balsamic vinegar • 2 teaspoons Worcestershire sauce • 1/2 teaspoon toasted, ground cumin • 1 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 2 tablespoons fresh basil leaves, chiffonade
Directions Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool for approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as
possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil. Recipe courtesy of Alton Brown, 2007
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