04/21/2026
How's your body?!
Good morning!
I was looking at national days this morning. I find it funny that the day after 4/20, the day Ma*****na is celebrated, is National Keep off the Grass Day, with honorable mentions to International H**p Day , National Chickpea Day (hummus recipe below) and Big Word Day.
However you are celebrating your Tuesday, we have time for you to also celebrate and treat your body. Did you know George Burns used to get a massage a day? Are you sticking with your self care goals for the year? We are here to help and we look forward to seeing you very soon.
Tuesday
Matty 1215, 45 min at 130, 330
Dellon 12, 115, 230, 345
Wednesday
Matty 1245, 2
Andrea 10, 1115, 1230
Dellon 2, 315, 430
Thursday
Matty 10, 1115, 1230, 145,3,415
Andrea 10, 1115
Jamie 930, 12
Friday
Matty 10, 1115, 1230, 145, 3
Andrea 345, 5
We are loving the calm new vibe in the office, if you have not seen it yet we hope to see you very soon.
Thank you for your referral of friends, family and coworkers we are so grateful to do the work we love to do.
Namaste ~
Santa Rosa Medical Massage Team
Best Hummus
Author: Kathryne Taylor
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 cups (8 servings)
Learn how to make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make—no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Instructions
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Treat your body today!
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