Have you had enough of it all? Just feeling sick of your situation?
If you have become tired of the world perhaps exhausted from illness, difficult relationships, overwork or stress you may find yourself loosing heart.
You may find it difficult to sleep or when you do sleep you wake feeling still weary.
In Chinese Medicine, each of the organs is linked to an emotion, a colour, a time of day, a season, a flavour and much more.
The five element system is how we can understand diagnose and treat the body.
The element governing the Heart is Fire and the corresponding emotion is Joy in the positive but bitterness and disillusion in the negative.
So to nourish the emotional and physical heart, make sure you nourish your internal flame and do the things you love and give space and time to explore things that you might find you love.
Your joy is an inside job. External situations cannot bring lasting happiness.
Playing sport, visiting friends, eating a good meal they bring us immense pleasure at the time but what happens when the match is over or dinner is finished, do we cease to feel joy, do we start to feel bitter?
Our culture, society and/or conditioning often asks us not take responsibility for our own happiness. To be distracted or entertained by an outside source. It can happen, but it’s fleeting. True happiness has to come from within, it comes from a connection to our true being.
“On a deeper level you are already complete. When you realize that, there is a playful, joyous energy behind what you do.” ~Eckhart Tolle
If you are feeling like your flame needs some nurturing, press into this point to reignite your fire.
It’s easy to feel powerless in some situations where you have no control, but you do have power over how you feel.
Connection and touch with your own body is a place to start to feel in control of your body and control of your life.
Heart Protector 8 – Lao gong point – the Palace of Weariness.
Take a breath, breathe as deep as you want to feel well, and press into this point to re-connect with your spirit. Don’t lose heart dear one.
Clench your fist and where the tip of the middle finger falls, give pressure and massage for up to 2 minutes on each hand.
As you press into both hands alternately, feel the point connect with your physical and emotional heart. Find your inner palace and take rest.
The Heart is the emperor of the body, when you are feeling restored to a sense of equanimity all the other organs will follow his lead until the whole body feels balanced and well.
Our hands are especially important in Qi Gong practice, as they help to direct and channel the Qi throughout the body.
Use this point to re-ignite your spirit and don’t lose heart. Relax, press and if you like, let memories of past happier times wash over you with the certainty that there will be more to come.
A great ingredient that nourishes the Heart is Rosemary.
For a good nights sleep, all you need is a small spray bottle, 10 drops of rosemary oil, and 6 tablespoons of water. Mix it well and spray it on your pillows or into the air indoors for a better sleep.
Like most herbs, it is considered bitter in flavour so benefits the heart. For chilblains, Raynaud’s, or cold feet, pop 10 drops of rosemary essential oil into 50ml of sweet almond oil and rub it into the fingers and toes.
Rosemary also disperses cold and phlegm so why not make your own steam bath. Fill a bowl with boiling water, add a few sprigs of fresh rosemary, rubbing them between your hands to release the natural oils. Then drape a towel over your head, close your eyes and position your face over the bowl. Inhale deeply a few times, take a break for a few moments if needed, then repeat. Feel your lungs expanding and your heart relaxing.
For more information on Qi Food Therapy and the Heart in Chinese Medicine see Joanne’s books, full of healthy recipes, acupressure, and advice for a healthy body and mind.
Try a free Chi Flow with Jo class – perfect for a healthy heart and a good nights sleep
Chi Flow with Jo Waitlist
Hi my name is David Millard and I have been employed as a Marine Biologist (MSc) since the early 90’s, working closely with the sea, first as a University researcher, then as a commercial diver in the aquaculture industry, followed by a short stint as a private seaweed consultant to my present public servant position that includes farmed seaweed development. I am rarely far from the coast and enjoy nothing more than poking around in rock pools when the tide is low.
I love eating seaweed, whether fresh straight from the shore, dried and sprinkled over food or prepared into meals. As for taste and experience, my preference is straight from rock to mouth, being mindful of potential water quality issues. Focusing on my proximity to nature, being present in this location, I enjoy the available earthly given bounty. We always have a pot of organically grown, dried, milled winged kelp on the dining table and encourage all to use liberally. Why? Well, it’s tasty for one, adding depths of flavor or what is described in Japan as Umami, the fifth taste, which can be translated as delectable. It’s also good for you providing a boost of nutrients, helping to support a healthy body in a myriad of ways.
For millennia people, especially Irish coastal dwellers, have availed of seaweeds as a source of nutrition both as food and medicine.
They are rich sources of vitamins, especially A, B and E and mineral elements accounting for up to 36% of its dry mass including sodium, calcium, magnesium, potassium, iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt. These levels are often ten times as high as terrestrial plants, hence people who regularly eat seaweeds are rarely mineral deficient. They are also good sources of proteins and essential amino acids, between 7-35% by volume, with a large percentage of soluble and insoluble largely indigestible dietary fibre, known to be generally good for digestive health.
A varied diet containing a high percentage of seaweeds promotes health and longevity as shown by numerous studies in Japan, beginning in 1927 when Shoji Kondo of Tohoku University first linked seaweed in the diet and longevity. What is it particularly in seaweeds that we can point to from a Western scientific viewpoint to support these claims? For one the minerals are chelated, meaning they are enclosed within a protein, enzyme or amino acid, allowing the body to recognize the mineral as food rather than as a foreign body. They are also colloidal meaning the minerals are equally distributed in a solution, reportedly, therefore, being easier to absorb.
Taurine is worth mentioning, as an amino acid particularly present in red seaweeds, it assists in the formation of bile, which binds with cholesterol molecules, helping to excrete excess cholesterol. The soluble dietary fibre, which makes up to 50% of the plant is in three forms agar, carrageenan and alginate, has an ability to absorb water in the gut forming a gelatinous mass to aid passage through the digestive system.
One other very interesting component particularly present in brown seaweeds is fucosterol, a bioactive compound that has been shown to be active as an anti-diabetic, anti-osteoporotic, anti-coagulant and anti-oxidant. In addition, plant sterols help lower low-density lipoprotein cholesterol in humans. These combined effects of fibre and sterols can lower the incidence of cardiovascular disease. Further combine this with beneficial effects of the presence of omega 3, fatty acid EPA, known to also reduce cardiovascular disease, lowering the occurrence of blood clots whilst inhibiting the buildup of cholesterol in the arteries. Why would you not eat seaweed?
I love eating seaweed and I haven’t even tapped into the entire depth of reasons why it’s a vast subject. I plan to keep investigating and sharing reasons for including seaweed in the diet. I believe and have experienced that they are a rich source of concentrated food source compounds that can bring amazing health benefits.
To keep in touch with all that is seaweed follow me here for now, until I have my own dedicated space. Or meet me and walk the shore on the unique restorative seaweed retreat this January from the 3rd to the 5th in Maghermore, Co. Wicklow, hosted by Shiatsu and Conscious Cooking. Where we will
- Learn to identify safe and useful seaweeds on a Guided Seashore Walk with David Millard
- Conscious Cooking Classes incorporating many different types of seaweed
- Learn to prepare a Seaweed Bath at home
- Reflective Practices, Taoist Energy Exercises and Self Shiatsu
- Rest & restore in the stunning grounds and secluded beach
Contact David Millard regarding Seaweed in Ireland or Joanne Faulkner about the Restorative Seaweed Retreat below
References / Ole G. Mouritsen . Seaweeds: Edible, Available, and Sustainable. 2013 / Sho H. History and characteristics of Okinawan longevity food. Asia Pac J Clin Nutr. 2001./ Miyagi S, Iwama N, Kawabata T, Hasegawa K. Longevity and diet in Okinawa, Japan: the past, present and future. Asia Pac J Public Health. 2003.
Saturday 25th March 12am-4.30pm
Only 5 spaces available
Spring is the time of new beginnings and growth. Nothing stops the new green shoots, they are powerful and flexible. This is the life force in our bodies governed by the Liver and Gall Bladder. It is powerful energy for effective action, enabling the unfolding of our life’s purpose. However in our overactive society the Liver/Gall Bladder can become overheated or blocked causing frustration and anger, pain and stagnation. Detox happens in the spring to encourage and support the Liver to regenerate and cleanse, this makes sure that blood flow is even which reduces joint pain and cholesterol as two examples of an unhealthy liver. In this workshop we will learn easy to cook recipes specifically to improve natural flow and flexibility for these meridians and organs.
On the menu is:
- Thai style Hot and Sour Spring Green Soup
- Mediterranean Caponata
- Anti Inflammatory tea made with fresh Tumeric
- Crispy green sprout salad with Umeboshi plum dressing
- Apple, Rhubarb & Plum Crumble
- Warm Goji Berry Smoothie
- Chrysanthemum Tea
So if you are feeling stodgy and sluggish come and learn what to eat to uncurl from the cold and put spring in your step
The cost of the day is €75 – couple booking €140 and includes recipes, notes and all food cooked and eaten on the day – bring a tupperware to take supper home with you ?
The day will run from 12 am til 4.30 pm and is hosted in the light and bright kitchen at the Hunky Chunk House. There is plenty of parking and the Bayside Dart station is a 2 minute walk away. There is only 6 spaces available so book early to avoid disappointment.
To book a place simply call me on 086 607 0432 or email email@example.com for paypal or EFT instructions
Cooking for the Kidney & Bladder
17th January 2015
12 – 4pm – Kells Wellbeing Centre, Co Meath
The date I have chosen for this one day workshop is no coincidence, its the day before Blue Monday – supposedly the saddest day of the year. So no surprise if you feel low at this time of year; “the dead of winter”, light is scarce meaning many living organisms have retreated to their core to hibernate and conserve energy; using simple recipes and acupressure points you can increase the vitamin D, Serotonin and other happy hormones in the body to beat those blues.
The Kidney/Bladder meridians represent the winter and the core foundation energy. It’s function is to make the most of our constitutional energy, to provide the basic impulse toward life, the ability to grow, to reproduce and to control healthy responses and stress levels. Learning easy to cook recipes specifically for these meridians is a great way to nourish, comfort and calm the body. If you have always wanted to learn to cook with seaweed – this is for you
On the menu is
- Simple Sushi Rolls
- Walnut and Feta Corn Bread
- Cucumber and Dillisk (Seaweed) Salad
- Barley, Leek and Arame (Seaweed) Side dish
- Caramalized red onion and Seaweed quiche
- Baked Porridge with dark black berries
- Traditional Lemon Barley Water
The recipe I am asked the most for – baked porridge
Cost €65 includes all written recipes and food eaten on the day (bring a tupperware to take home supper ?
To book a place call Caroline Dixon on 087 218 5113
Or email firstname.lastname@example.org
Do you strive to eat healthily but get lost in cravings or habitual eating patterns?
Do you eat plenty and still feel low in energy? Is there a sense of lack that cannot be satisfied in your life?
In Chinese medicine this would suggest your stomach and spleen energy is out of balance. Energetically these are the meridians of the nourishing mother earth element, they are the time of harvest and abundance and their flavour is sweet.
Learning these easy to cook recipes specifically for the Stomach and Spleen is a great way to connect with the body and soul’s need for sweet and comforting food without submitting to cravings for refined sugars and starches such as chocolate and bread.
On the menu is:
- Fennel and Pea Paella
- Light and Lemony Turkish Lentil Soup
- Sugar Free Millet Muffins
- Sweet Potato, Feta and Coriander Snack Patties
- Herby Millet
- Carrot, Corguette Salad with Sweet Orange/Tarragon dressing
- Stuffed Butternut Squash
- Licorice and Fennel Tea and a Licorice Stick to take home
Come and unload the mental stresses and physical strains, have some fun and learn skills that can nourish your sweet self in everyday life
The cost of the day is €60, concession €50 (€20 deposit is required).
This includes all food cooked and eaten on the day.
The day will run from 12 am til 4 pm and will be hosted in the light and bright kitchen at the Hunky Chunk House: Easy parking and the Bayside Dart station is a 2 minute walk away. There is space for 5-6 participants per day so book early to avoid disappointment.
To book a place simply call 086 607 0432