LIGHT UP THE SPRINGWITH LASER THERAPY Fast, Effective Treatment Is Only a Phone Call Away
Though it may not feel like it yet, spring is on our doorstep. This means the young and the young at heart will soon be able to enjoy everything that warm weather has to offer, from sports to gardening. But if an overly sedentary winter has left you with aches and pains, it can be hard to get into the swing of things. Thankfully, for those looking for fast, effective treatment, our Class IV laser has you covered. Since we began offering laser treatments last year, this device has made quite the impact on our community. Able to speed the healing of many sports injuries and provide almost instantaneous relief to joint pain caused by arthritis and similar conditions, this deep tissue laser has the power to get people of all ages moving and feeling better. Best of all, these results are achieved without surgery or pain medication.
IS DEEP TISSUE THERAPY RIGHT FOR ME? We use our Class IV laser to treat a wide variety of ailments and injuries. Here are a few of the most common conditions we’re able to relieve:
• • • • • • • •
Back pain
Arthritis
Knee pain
Pain and inflammation
Sciatica
Hamstring tears
Bursitis soft-tissue damage Carpal tunnel syndrome
If you struggle with aches or pains and want to get moving this spring, give us a call. This modern treatment device, paired with our experienced physical therapists, can have you feeling better in a flash!
HOMEMADE
CORNED BEEF
INGREDIENTS
• 2 quarts water • 1 cup kosher salt • 1/2 cup brown sugar • 2 tablespoons saltpeter (potassium nitrate) • 1 cinnamon stick, broken into large pieces • 1 teaspoon mustard seeds • 1 teaspoon whole black peppercorns • 8 cloves garlic • 8 whole allspice berries
•
12 whole juniper berries
• • • • • • •
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 5-pound beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped
DIRECTIONS
1. In a large stockpot, combine water, garlic, and all herbs and spices to make brine. Cook over high heat until salt and sugar are fully dissolved. Remove from heat and stir in ice. 2. Once water temp reaches 45 F, place brisket in a 2-gallon zip-close bag, pour in brine to cover, lay flat in a large container, and store in fridge. 3. Brine for 10 days, checking daily to make sure brisket is fully submerged and brine is stirred. 4. After 10 days, remove brisket from brine and rinse under cool water. In a large pot, cover brisket, onion, carrot, and celery with water. Bring to a boil, then reduce heat to low and gently simmer for 2 1/2–3 hours. 5. Remove, slice across the grain, and serve.
3 732-499-4540 Inspired by Food Network
Made with FlippingBook flipbook maker