Gazpacho

How would this pair with some sangria?? thoughts for a warm summer day. Just a thought.-Lisa

Chilled Gazpacho has ancient roots. It is thought to be brought over to Spain by the Moors or Romans. It can be either rustic and chunky or smooth and elegant. There are several variations adding avocado, corn, or even crab meat. Great served on a hot summer day. -Keith

Chilled Gazpacho Soup

Serves 6-8

1 large tomato, peeled and seeded

½ medium red onion

½ cucumber, peeled and seeded

½ green pepper, seeded

1 large stalk of celery

2 tsp. parsley, minced

2 tsp. chives, finely chopped

1 garlic clove, minced

4 cups V-8 juice (or tomato juice)

¼ cup red wine vinegar

2 tbs. olive oil (extra virgin)

1 tbs. lemon juice

1 tsp. granulated sugar

1 tsp. salt

¼ tsp. white pepper

¼ tsp. Tabasco sauce

1 tbs. Worcestershire sauce

1) Quarter inch dice all vegetables and set aside.

2) Combine the rest of the ingredients mixing well.

3) Fold vegetables in with liquid mixture and refrigerate until cold.

4) Serve as is or garnish with any of these, chopped hard boiled egg,

finely chopped green onions, avocado, bacon bits, blue lump crab meat, cut corn or 

croutons.

Keith's Mediterranean Quinoa Salad

So again, chef turned massage therapist Keith Matherly, is sharing one of his favorite recipes with us. Taking something simple and turning it into a culinary work or art! Well, not really. But it is a wonderful summer dish that is sure to satisfy on these hot summer days. -Lisa

Mediterranean Quinoa Salad is detox type salad that is not off-putting like army-green smoothies. It has a wonderful nutty flavor that compliments vegetables. Make any changes you deem necessary. Quinoa is a complete protein and contains all 8 essential amino acids. Makes for a great main course or side dish!-Keith

Mediterranean Quinoa Salad 

Serves: 8

Prep time: 30 minutes

2 cups water or vegetable stock

1 clove of garlic crushed

1 cup uncooked quinoa

1 large red onion, diced

1 large green bell pepper, diced

½ cup chopped kalamata olives

½ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

¼ cup chives, chopped

½ teaspoon salt (optional)

2/3 cup fresh lemon juice

2 tablespoons balsamic vinegar

¼ cup extra virgin olive oil

1) In a saucepan bring stock to a boil, add garlic and quinoa  and stir 

reduce heat to medium-low, cover, and simmer until quinoa is tender and 

the liquid has been absorbed. Roughly 15-20 minutes.

2) Gently fold in the remaining ingredients until evenly mixed. 

3) Serve warm or refrigerate and serve cold.

4) This can  be made  2-3 days prior.

10 Years Therapist Owned & Operated

Welcome to our blog.Healing In Motion has been providing hands on treatments in the modality of the John F. Barnes Approach since May 2005!! Myself, Lisa Wiley, have been owner of Healing In Motion since June 1, 2010. Making today my 5 year anniversary! I think it is about time I got this blog up and running?

All clinic staff at Healing In Motion are trained to treat a variety of diagnoses, often we get people that have failed to yield improvement in the traditional therapy setting. Here, they find a different approach that gives them long awaited relief.

Through this blog, I hope you will find that we are of the non intimidating type. Like you, we like finding a morsel of information online that can enhance our lives. In future posts you will find some self treatment techniques, designed to contribute to your recovery from training too hard or sitting at your computer into the wee hours of the night. Keith Matherly, our esteemed Chef turned massage therapist (John F. Barnes trained as well), will also be sharing some of his favorite recipes. We may not change the world but if we manage to bring small changes to you and your life we will be grateful to be a part of that.

Enjoy.