Monthly Contests
At Rave Orthodontics we love our patients – and we love giving our patients opportunities to have fun and win great prizes. Be sure to check out our contests in the office the next time you visit us. Drawings are held regularly and we want you to join in the fun!
Win a prize!
Our monthly contests have some great prizes- don’t forget to check back each month to submit your chance to win!
November
Fill out November’s form for your chance to win a prize delivered to your school!
December
Fill out December’s form for your chance to win a prize delivered to your school!
January
Fill out January’s form for your chance to win a prize delivered to your school!
February
Fill out February’s form for your chance to win a prize delivered to your school!
March
Fill out March’s form for your chance to win a prize delivered to your school!
April
Fill out April’s form for your chance to win a prize delivered to your school!
May
Fill out May’s form for your chance to win a prize delivered to your school!
June
Fill out June’s form for your chance to win a prize delivered to your school!
July
Fill out July’s form for your chance to win a prize delivered to your school!
August
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September
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October
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Recipe of the Month
Green Soup
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped fennel
- 1 1/3 cups sliced leeks
- 1 1/4 cups chopped celery
- 2 cloves garlic, smashed
- 1 (10 ounce) zucchini, cubed
- 1 (10 ounce) package fresh spinach
- 1/2 (12 ounce) bag fresh broccoli florets
- 6 leaves Tuscan kale, ribs removed and cut into small pieces
- 1/4 cup chopped flat-leaf parsley
- 4 cups low-sodium vegetable broth
- hot water as needed (optional)
- 1 avocado, diced
- 1 teaspoon spirulina powder
- 10 tablespoons gomasio (toasted, crushed sesame seeds)
Directions
- Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
- Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
- Ladle soup into bowls and serve each with 1 tablespoon gomasio.
