Health and Wellness Through Movement and Nutrition

I gave a talk at The Unitarian Universalist church of Pittsfield. It was part of a larger conversation about Health and Wellness Through Movement and Nutrition. It was fun to partner up with the church administrator, Kas Maroney who offers strength training and other exercise classes. I will add an excerpt from the service for your reading pleasure.

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Mike Adams, author, investigative journalist and educator is quoted as saying

…“Today, more than 95% of all chronic disease is caused by food choice, toxic food ingredients, nutritional deficiencies and lack of physical exercise.” –

So how does nutrition contribute to having energy to do the things we like to do? Seems like a silly question doesn’t it. After all food and water are our life source, we all understand on some level that we can’t live without them. But it’s surprising how many people, including medical practitioners truly don’t consider the impact nutrition has on our health. When was the last time your doctor said “go home make a cup of tea (without sugar please) and vegetable barley soup and then go to bed early to catch up on your rest?” Rather we tend to believe and trust that there is a magic pill or medical procedure that can address whatever health issue arises. Therefore we don’t have to give much thought to how we eat and live our lives. In essence, we don’t have to take much responsibility in assuring we have good health because that’s someone else’s job.

We live in a society where the idea of health is that you reach a certain age and your health begins to fail. We expect to become ill throughout our lives with common ailments such as flu or cold and many of us grow up believing that due to our genetics we will develop whatever ailment has plagued our family of origin. The science to support this thinking is sketchy at times and often funded by pharmaceutical companies who are making killing on our fears. It has become our cultural or societal norm to be bombarded by advertisements for the next wonder drug and then we find ourselves calling our doctors to ask if it is right for us, never mind the often times harmful side effects. The good news is there is a simpler, less dangerous solution that can in fact improve health and vitality at any age. The truth is nutrition and lifestyle have everything to do with how healthy we are regardless of our genetics.

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The student prepared feast at Kushi Institute’s Macrobiotic Leadership Program Level Ceremony!

The growing chatter out there about eating healthy whole foods or real foods for health can get a bit confusing, however. Go into any book store and you will find numerous books on the topic and some contradict the one you just read. That has more to do with competing interests than it does with good information. Many of these books offer good solid information that really needs to be considered if we are to reduce the growing health crisis we experience not only here in the United States with diabetes, obesity, cancer and heart disease, but now in many other regions of the world where diet has changed and moved away from the foods that were traditionally eaten.

Two of my favorite authors on the subject of healing through food include, Dr. Neal Barnard who I’ve eaten lunch with when he was visiting the Kushi Institute where I worked part time, and Dr. Anne Marie Colbin, who I’ve had the pleasure of hearing lecture at The Institute of Integrative Nutrition where I studied to become a Holistic Health and Nutrition Coach. These authors are among many authorities on gaining good health through diet. They have taken the time to learn and experience what a nutritious balanced diet can do for our overall good health.

Dr. Barnard is the founder and president of The Physicians Committee for Responsible Medicine and is one of the leading advocates of health, nutrition and higher standards in research.

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Dr. Anne Marie Colbin, was an award-winning leader in the field of natural health, and a highly sought-after lecturer and wellness consultant…. and she was incredibly funny. Colbin was Founder and CEO of the Natural Gourmet in New York City. They are both prolific writers and speak the truth as is supported by good research. I think one of the best outlines written explaining good food and how to approach it was written by Dr. Colbin. Sadly, Dr. Colbin passed away in April of 2015.

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In her book, “Food and Healing” Anne Marie Colbin outlines seven criteria for food selection which I believe helps us really think about how to find the foods we need for good health and energy. I want to share an excerpt from the book that details these seven criteria. She starts with:

Whole: as nature provides them, with all their edible parts (grains with their bran and germ, apples with their skin – if not waxed) cooked raw vegetables and fruits rather than juices or vitamin pills. Whole foods Colbin says supply all of nature’s nutrients in a team, as well as providing us with the life energy of the food.

Fresh, natural, real, organically grown: meaning not canned, not frozen, certainly not irradiated or genetically engineered, free from chemical additives, colorings or preservatives. The foods we choose should be the real thing, full of their life energy, not imitations (such as margarine or artificial sweeteners) which invariably turn out to have some health damaging effect. Organically grown foods not only have been proven to have higher nutrients, but also taste far superior to the commercially grown kind.

Seasonal: To be in harmony with our environment, it is a very good idea to choose summery foods in the summer, wintery foods in the winter. Fruits and vegetables in season are cheaper and do not lose nutrients like foods that have been transported long distances. They also taste better. In addition seasonal eating means salads and fruit in the summer and soups and stews in the winter. On the whole, most people do eat this way instinctively. However, with the advent of refrigeration, freezer trucks, and worldwide transportation we can get raspberries in December and yams in July.  We also ignore this natural order when we go on restricted diets, such as raw food and juice regimes, which require us to eat lots of fruits and vegetables in the winter or cooked salty macrobiotic meals in the summer. With these diets we go out of sync with our environment, and we might feel cold in the winter, or cranky and depressed in the summer.

Local: Local produce is fresher, tastes better and is more nutritious because it is picked riper and does not lose nutrients in travel. The best restaurants in the country have discovered this and make an effort to obtain the freshest organically grown local foods, which they consider top quality.

In Harmony with Tradition: We should pay attention to what our ancestors ate and incorporate those foods into our diet where ever possible, maybe with some modifications (less salt, less fat, less sugar) For example, our staple grain will taste more appropriate if our ancestors ate it as well – barley and oats from the British Iles, Rye and wheat from Europe, Kasha from Eastern Europe and Russia, millet, teff and sorghum from Africa, millet and rice from Asia, corn and quinoa from the Americas.

Balanced: It’s important to make sure there is enough protein, carbohydrates, fat, and micronutrients in our diet as a whole, and to pay attention to the expansive/contractive, acid/alkaline and the five phase theory system. For aesthetics it is also important to include foods with a variety of flavors, colors and textures.

 Delicious: There is no point in eating “healthy” food if it doesn’t taste good. Besides, our taste buds can guide us, when encountering whole, real natural foods, to what we need and what we don’t need …and we’d do well to listen.

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The movement toward eating better is now thought to include a return to what our ancestors ate meaning eating foods grown closer to home in more natural circumstances. It also means getting rid of the sugary processed foods that are quite literally killing us. What we are learning in the nutrition field is that the closer the food we eat is to its natural form the better it is for us. My new food mantra is “if it contains more than a couple ingredients it’s probably not good for me.” I shop carefully and with a plan at the grocery store and try to source food at open air or farmer’s markets or directly from a farm when possible. I read labels incessantly and in reducing my sugar and processed food intake have greatly improved my health.

In my health coaching practice I begin by suggesting clients reduce or refrain from eating the following foods: sugar, white flour and other gluten products, animal proteins, processed foods, as well as alcohol and tobacco and in some cases soy products. This simple starting point has assisted many others in achieving their health goals. Though the recommendations are simple the practice is not always so simple. We are used to sweet and salty foods that don’t necessarily taste like the food they mimic. So it is important to be patient with yourself and have someone in it with you who can support you to reach optimal health.

I close today with this quote from Hippocrates:

Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food.

                                           Be Well!

Leanne

Kiraskitchen5@gmail.com

Kira the Wonder Dog’s Greatest Adventure

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On September 8th, Kira the Wonder Dog left this planet for her greatest adventure ever leaving a large hole in my heart. I trust that with time (and apparently a lot of cooking) my heart will mend. Kira brought a smile to so many over the years with her ridiculous antics, sweet smile and her loving loyalty. Her pal Poohger continues to look around the house and yard for her. and when we take our familiar walks through the neighborhood Poohgar stops at all the Kira spots looking around as if she expects her to jump out from the bushes. I must admit I haven’t quite adjusted to the routine of our lives without her. And so this blog post is in honor of our dear friend Kira who brought us all great joy and who is running those grand figure 8s in puppy heaven now.

As the crisp fall air, perfectly blue sky and shorter days become the daily experience I have been gathering the foods I planted this summer to store so the fresh tastes of summer are available during the winter months. This week I have made pesto and pickles…guess it has been a “P” week. There is nothing quite as nice as making a pesto dish in January to remind us that spring will come again before long. In fact I’m not waiting until January to eat some pesto. I found these delightful recipes in Eating Well Magazine and I’ll be making the arugula pesto tonight. http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_pesto_recipes

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I also put up about 16 pints of dill pickles, some the refrigerator variety and some the old fashioned canned variety. I like the uncooked version because the healthy bacteria don’t get cooked out of the pickles when you refrigerate them. This weekend I will be putting up several pints of red and green cabbage sauerkraut also without cooking out the healthful bacteria. This is an easy to follow recipe for homemade sauerkraut that I found to be very good: http://www.freshpreserving.com/recipes/homemade-sauerkraut. There are many health benefits to eating traditional fermented foods which I have shared in previous blog posts. If you would like more information check out Dr. David Williams http://www.drdavidwilliams.com/traditional-fermented-foods-benefits/ and Dr Oz http://blog.doctoroz.com/oz-experts/fermented-foods-for-powerful-immunity. Starting with sauerkraut is easy but there are many wonderful quick pickle recipes out there as well. I’m adding a broccoli stem quick pickle I make and eat weekly:

Broccoli Stem Pickles

2 cups broccoli stems

2 tsps rice vinegar

2 cloves garlic minced

½ tsp fresh grated ginger

½ tsp coriander seeds crushed

½ tsp cumin seeds crushed

½ tsp sea salt

Using a sharp knife peel away the fibrous skin of the broccoli and then cut the pale inside trunk into matchsticks.

Blanch broccoli matchsticks for 1 minute in boiling water, rinse immediately with cold water. Then place in glass bowl.

Whisk together remaining ingredients and pour over broccoli matchsticks in glass bowl.

Refrigerate for 2 hours, serve.

Benefits of Broccoli from The New Whole Foods Encyclopedia by Rebecca Wood

           Broccoli supports the liver, spleen, stomach and bladder and helps to regulate circulation. It treats the eyes and helps to reduce eye inflammation. Broccoli is slightly diuretic. It’s anti-cancer, anti-fungal, anti-viral and anti-bacterial properties are due in part to its immune boosting glusinolates (specifically indole-3-carbinol and sulforaphane). Broccoli contains twice as much vitamin C as an orange and is a superior source of vitamin A and K. It has almost as much calcium as whole milk and its calcium is better absorbed. Broccoli contains selenium, is a modest source of alpha tocopherol vitamin E and has value as an antioxidant.

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So here’s to you Kira girl…we love you and hold you close in our hearts forever.

Take a moment this weekend to tell the people and pets in your life how much they matter to you. Share a meal together without the distraction of phones, TV or computers. Relish these simple times together sharing attention and love and you will be spreading the ripple of that love and appreciation into a world that can at times seem unkind.

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I send prayers of gratitude to all that has given of itself on this day.

The strong beans, and the hardy grains, the beautiful leafy green plants and the sweet juicy fruits.

I thank the sun that warmed and vitalized them, just as it does me,

And the Earth that held and nourished them, as it does me,

And the waters that bathed and refreshed them, as they do for me.

I thank the fire that transformed them, just as I wish to be transformed by the fire of Spirit.

I thank the hands that grew and prepared this food,

Just as I thank all those that have touched me in so many ways.

Sedonia Cahill

Blessed Be

Leanne Yinger, M.Ed.
Certified Holistic Health Coach @ Kira’s Kitchen

Think About Your Brain

Do you ever consider the health of your brain? If yes, what is it you consider. If no…you might want to take some time to do so for your brain’s health.

The brain according to Dr. Daniel Amen, is the “hardware of your soul.” It requires special attention and yet often receives the least, unless there is an issue such as stroke or Alzheimer’s Disease. The good news is we don’t have to wait to learn there is an issue with our brain, we can do many things right now to improve brain function and health….and it does not take a rocket scientist to make these changes.

Dr. Amen tells us that even if we are genetically predisposed to disease such as Alzheimer’s Disease it does not mean we will experience it. There are many things we can do each day to keep our brains healthy.

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http://mashable.com/2013/04/02/obama-brain/

The following 10 tips will greatly improve your memory, alertness and overall brain health:

1) Get that 8 hours of sleep you dream about

2) Keep to a great diet that includes fresh foods such as assorted vegetables and fruits, foods rich in omega 3 and whole grains while reducing sugar, processed foods and animal proteins.

3) Surround yourself with positive people who support you

4) Learn something new…often

5) Exercise for 20-30 minutes a day, (take a walk during lunch)

6) Maintain a healthy weight for your body

7) Drink green tea

8) Learn to manage and reduce your stress

9) Start and/or end your day with a moment of gratitude

10) Enjoy nature and fresh air often

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Here is a nice recipe for better brain health. Add some short grain brown rice and steamed kale to this and WOW!

Orange Pan – Glazed Tempeh

 1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

 

Squeeze juice and place it in a small bowl.

Grate the ginger over the bowl making sure to add the juice.

Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

Heat the olive oil over medium heat until hot but not smoking.

Add the tempeh and sautee for about 5 minutes on each side until golden brown.

Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

Make sure to turn the tempeh while the sauce reduces to prevent sticking.

Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

Add lime juice and cilantro if desired.

 

Take time to take care of your brain and body for you!

 

To be beautiful means to be yourself. You don’t need to be accepted by others. You need to accept yourself. ~Thich Nhat Hanh

 

 

 

Smile in this Moment

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~ “It is possible to live happily in the here and now. So many conditions of happiness are available—more than enough for you to be happy right now. You don’t have to run into the future in order to get more.” ~

Thich Nhat Hanh

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An abundance of natural beauty surrounds us every day…..take time to notice and honor natures gifts.

Pat Stacy 17 mile drive

AND…..in this sweet life we are blessed with many lovely people to love, who make us smile…..remember to cherish them

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AND if you love to eat well you will be even happier…of this I am sure! Try this recipe for an uplifting experience.

French Lentils with Toasted Walnuts and Goat Cheese

Ingredients: 6 servings – very easy recipe from the Food Channel, http://www.foodnetwork.com/healthy/packages/healthy-every-week.html with some of my adjustments – only 300 calories per serving!

1 cup du Puy Lentils, rinsed and soaked for 4-6 hours

1.5 cups vegetable broth

1 bay leaf

1 fresh thyme sprig

2 tablespoon olive oil

1 large red onion, diced

2 cloves garlic, minced

2 carrots thinly sliced

2 stalks celery thinly sliced

Teaspoon balsamic vinegar

Pinch sea salt

¼ cup toasted walnuts

4 ounces goat cheese

2 inch piece kombu soaked for 5 minutes

Place kombu in a saucepan and cover with the lentils. Add the vegetable broth to cover lentils. If you need to add a bit more during cooking that is fine. Bring to boil and then reduce heat to simmer, cook for 30 – 40 minutes until all liquid is cooked out and the lentils are tender.

While the lentils are cooking, heat olive oil in large skillet and saute the onion, carrots and celery until the onions are translucent, and the carrots and celery are crisp. Add the minced garlic and continue cooking for 1 minute. Add the balsamic vinegar to vegetable at the end of cooking and blend for about 1 minute.

When the lentils are cooked toss them with the vegetable mixture. Sprinkle the lentil mixture with chopped toasted walnuts and goat cheese and serve.

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Take a moment each day to simply be present in your body and smile sweetly…..it is very good for you and everyone around you!

Be well

Nostalgia and New Adventures

Have you ever had a nostalgic experience while enjoying a completely new adventure? Ah it is grand! Yesterday, I had a most delightful day that started with traveling to Connecticut with two of the loveliest women on Earth. We met while participating in the Macrobiotic Level 2A program at Kushi Institute earlier this month. The two on the right of the photo below were my traveling companions, Nandi from India, and Stefania from Italy.

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We were on our way to have acupuncture treatments with Dr. Shunyu Li, OMD, NCCAOM, L.Ac. whose practice just happens to be in Branford CT! http://acupuncturists.healthprofs.com/cam/name/Shunyu

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Now you might ask what the big deal is about Branford CT…and I would respond that I lived there for 5-6 years in my early 20s when I was studying pottery and herbal arts. It was a truly magical time in my life which I had not reflected on for many years until this trip. I was surprised how much things had changed in Branford, in fact, I could not find Bittersweet Farm where I studied pottery or my grandparents old home on Route 1 as it is so developed now. We did eventually find Dr Li’s office however, he was waiting at the door for us and greeted us warmly.

This was my first acupuncture treatment and so I found it very comforting to travel with women who had some insight into what I might expect. It was also wonderful to learn more about both Italy and India from the perspective of these wise women. We discussed food, of course, all we KI students talk incessantly about clean, healing foods.

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After our acupuncture treatment Stefania and brought Nandi to the train station in New Haven and then found our way to the Stony Creek town dock to have a little picnic looking out on The Thimble Islands and Long Island Sound. It was a beautiful, sunny day in the low 50s and we smiled at the contrast of the sound and the snow that met the water.

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We then took a drive from Stony Creek along route 146 to Guilford and found Tuttles Point where I was married and had lived with my former husband prior to moving to Vermont to start our family. Things had not changed much on the point and the house we lived in was still there!

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It wasn’t a fancy house by any means but the flooding of memories from that time in my life filled me with such joy. And to be sharing this excursion with Stefania who seemed to enjoy every stop we made was the joining of nostalgia and new adventure!

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Today I am filled with such peace and energy for cooking. I made this tofu stir fry this morning (I started out to make a scramble but this is where it wanted to go and so I followed). Dr. Li suggested no animal protein for at least 24 hours following my acupuncture treatment so my Sunday eggs are off the table.

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The stir fry was quite simple to make. Cut up firm tofu (I used Bridge tofu https://www.facebook.com/thebridgetofu which is local and delicious) because when traveling yesterday we stopped in Middletown CT where this tofu is made. Then marinate the tofu in shoyu, fresh ground ginger and lime juice while preparing the vegetable. I used carrot, daikon, burdock, red onion, shiitake mushrooms, green, red and yellow peppers, fresh ginger and broccoli.

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Then using safflower oil stir fry the tofu keeping aside the remaining shoyu for about 4-5 minutes until browned. Remove the tofu and add a little more oil to stir fry the vegetables until tender but not soft. Mix together with tofu add remaining shoyu and small amount of water and arrowroot to make clear glaze. Top with toasted sesame seeds.

Simple and delicious!

Peace and Brightest Blessings

Thoughts On Health

It is snowing again today in the Berkshires and very beautiful. We got about 2 feet of snow this past week. It reminds me of the fantastic snow storms we got when I was a kid in the high Sierra’s of California that dumped many feet of snow in one storm and literally snowed you in. This picture is before the storms from this week but you get the idea of how pretty things are covered in winter white.

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So I’ve been a bit under the weather this week and find it makes me a little depressed when my body is not well. I was thinking about how challenging it must be for people who are seriously ill to maintain a level of peace and happiness when trying to regain their health. I think it takes a very strong person to remain positive when faced with a serious health condition. It certainly puts things in perspective for me to stop my pouting about missing work and my life for a few days as there is a clear end in sight for my little health issue. As I grow older I know many more people who are facing serious health challenges. The experience of these beloved folks in my life is the motivation for me to become a health coach and learn all I can about improving health through diet.

I was blessed to spend a week back at Kushi Institute recently, learning more about the health benefits of foods and the styles of preparing these foods. I met a delightful group of people from around the world and learned more about cooking for health beyond the boundaries of the United States.

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These dishes are meant to be prepared during summer for optimal health. While I loved all the dishes we prepared I was especially happy with the Burdock and Sesame Dressing recipe (front left in small bowl). I will share a Burdock recipe here that is more appropriate for this colder time of the year. I do hope you enjoy it! Burdock is a wonderfully strengthening root vegetable and anyone living in New England knows it can withstand pretty much any attempt to extinguish it.

Kinpira Burdock and Carrots (this is a recipe found at Kushi Institute)

1 cup burdock root cut into matchsticks

1 cup carrot cut into matchsticks

1/8 cup toasted sesame seeds, soaked and the pan toasted

1 Tblsp toasted sesame seed oil

Scrub carrot and burdock root with a vegetable scrubber until all dirt is gone. Trim the carrot top leaving the seed by cleaning around the top.

Rinse soaked sesame seeds and place in a heavy skillet on medium-high heat. Toast the seeds constantly moving them with a bamboo spatula until the no longer stick to the spatula.

Cut carrot and burdock root in diagonal circles, fan out the circles to cut into matchsticks.

Place sesame oil in heavy skillet on medium – high heat.

Add burdock and sauté for 2-3 minutes.

Add carrots to burdock and continue to sauté for another 3-5 minutes until vegetables are soft but not overcooked.

Add the toasted sesame seeds and stir until well blended.

Kinpira style vegetables provide us with quick energy and this particular combination of carrot and burdock helps to build good quality blood and is strengthening. In macrobiotics this dish is often used in a healing diet, at times using water to sauté rather than oil for particular conditions. This dish, with oil sauté, is good for osteoarthritis and osteoporosis. When oil is used in this dish it helps the minerals get deeper into the bones.

Benefits of Carrots *

Carrots nourish almost every system in the body. They are most helpful with lung, liver and stomach function. Carrots are considered anti carcinogenic as they act to dispel toxins while moving energy in the body. They are mostly carbohydrate (89 percent) which helps to explain their sweetness. Carrots counteract intestinal gas, help to prevent constipation, stabilize blood sugar and reduce indigestion.

Carrots are the best source of antioxidant vitamin A which is a precursor to beta-carotene and they improve night vision and help to prevent senile cataracts. Carrots are rich in silicon and so aid calcium metabolism. Their potassium salts give them diuretic properties.

See attached article about benefits of cooking carrots to assure the most healthful benefits they offer.

Benefits of Burdock Root *

Burdock is familiar to most folks living in the Northeast. It is that pesky herb (weed) that deposits burrs on our clothing and our pets. The leaf of burdock is toxic but the root is full of health benefits. Burdock is classified as an herb.

Burdock stimulates bile secretions and is a good source of blood sugar insulin making it very beneficial for diabetic conditions. Burdock has the ability to restore the body to normal health by cleansing and purifying the blood, supporting digestion and the elimination of toxins, and helping to restore normal body function.

In herbal medicine Burdock is used widely in European and Asian formulas as an anti-carcinogen, to treat arthritis, for liver detoxification and for general kidney support. It also contains more protein, calcium and phosphorous than carrots and is a good source of potassium.

* Information provided from The New Whole Foods Encyclopedia by Rebecca Wood.

Be Well

Winter Returns to The Berkshires- SNOWDAY KIDS

Winter is reminding us that there is still plenty of time to enjoy some fun in the snow! The view from my front porch this morning is simply beautiful…and it is so quiet when it is snowing like this.

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Last week I was talking with one of my colleagues about how much I love the snow, it has a way of making me feel 12 again. In this cynical world we could all use a return to simpler, more joyful times in our lives. When was the last time you played a game or were just plain silly for the sheer joy of it, not worrying about what anyone thought about you?

I have been given the gift of taking this week off from a job I love to participate in The Macrobitoitc Leadership Program level2A module at Kushi Institute in Becket, MA. When I woke at 5:30 this morning, as I do every morning I heard the snow plows and starting hoping for a snow day.  It was an automatic response to when I worked in the public schools and we had snow days. I chuckled and then ran (well more like shuffled so I didn’t bump into Kira the Wonderdog and her cone of shame) to the window to see just how much snow had fallen. I really didn’t want to miss my classes at Kushi Institute, but as Mother Nature would have it I’m home bound at least for the morning. The snow plow guy told me to go back inside…no travel unless we absolutely have to…POOH! I will miss Shiatsu class this morning but I’m still holding out the hope I can make it up the mountain to Kushi Institute for my afternoon classes.

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Kushi Institute main house on a sunnier snow day!

My dear friend Marty, who passed away this last year was one of those people who could find joy in just about anything. He loved sharing stories about his escapades, and it always made me laugh. One such story was when he went to the grocery store in Maine where his family had a summer cottage and he jumped on back of the shopping cart and rode it around the store, much to the chagrin of people who didn’t know him. I laughed so hard at his tales because they were authentic and because he could pull it off. Marty loved snow days, he had several rituals surrounding whether the weather would cause school to be closed. So today I am thinking about Marty, who is no doubt having his own version of a joyful snow day (though he was much more of a tropical weather sorta guy) as the schools in The Berkshires call a snow day. I hope at least some of the kids are going to find their way outside into the snow to be just plain silly today.

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Silliness is good for the heart and the soul….grab a sled and try it today!