People have been asking for some photos of Lily, so here they are. The top photo is Lily at Mt.Shasta, sampling the local fare. Then Lily with Maracas, Lily playing with Elisabeth Rochat de la Vallee and finally, Lily joking around with Dr. Bear (Iwashina Anryu) and Lori.
Friday, September 17, 2010
I will be sending out the second newsletter in the current series of newsletters soon. The series looks at the practical, adaptable methods, practices and approaches to health that are detailed in the Chinese medical classics. This current newsletter focuses on harmonizing with the seasons, with an emphasis on autumn (because it is autumn, of course). I discuss this in the office a lot, as the seasons have a tremendous influence on our energy, emotions and overall health.
In the autumn it is easy to get overwhelmed and burnt out. There is a reversal of the qi - from the outward, open movement of the summertime, to the drawing in or harvest of the autumn. This makes it easy for heat to accumulate in the chest, leaving us feeling overwhelmed and reactive. It is important to take the steps to keep yourself in harmony with the season.
The key themes of autumn are discernment, boundaries and letting go of what is not essential. It's ok to work hard (essential even), but that work needs to be on the things that matter. If you are feeling overwhelmed, ask yourself, what would happen if I didn't do (fill in whatever you like here)? If the answer is "not much" then don't do it. Spend the time on what is more essential to you and you will be on your way to more fully participating in the movement of autumn.
In the newsletter article I'll have more on this.
Thursday, September 9, 2010
From the Traditional Chinese Medicine perspective, chicken has a warming effect on the body. This recipe is great for this time of year (and even in the summertime) as cooking the chicken in salt "cools" it, making it more appropriate for warmer weather - and very tasty.
All you need is a whole chicken and 1 pound of good quality sea salt (not table salt).
Put the salt in a wok or large cooking pan. Heat the pan on high until the salt starts crackling. Lay the chicken on top of the salt, turn down to medium and cover. Cook for 50 minutes and you're done!
I like to serve this over rice with steamed greens or stir-fried vegetables and mushrooms.