Peace and the Present Moment

“There are only two days in the year that nothing can be done. One is called yesterday and the other is called tomorrow, so today is the right day to love, believe, do and mostly live.”

Dalai Lama

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What do you want to do right now? Will it bring you closer to your authentic self? Will it bring joy to you and others? Have you put off doing it because of the pressure of living each day, lack of money, fear of rejection? If it is good… do it!

I have spent much energy on postponing things for a better time. That no longer serves me or the people I love. Today I make a commitment to follow my heart song and to take the risks I must to accomplish my purpose on this Earth. I invite you to join me. If we all decide to be the best people we can be then there will be no need for conflict, war and acts of terror. We will simply refuse to acknowledge those who would act in harmful ways.

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Today I plan to spend time with family and friends to share my heart and welcome their love. I will garden, my garden beckons and even after an afternoon of raking, transplanting and weeding there is much to be done. I will walk my dogs and enjoy their joyful romping, the air and sunshine. I will cook and eat  healthy, delicious food. Live is good!

 

The recipe du jour”

Pan Fried Polenta with Kuzu Mushroom Gravy – A favorite lunch at Kushi Institute

Ingredients:

 1 cup yellow corn grits

3 cups spring or well water

Pinch sea salt

Toasted sesame oil

 Directions:

 Place 3 cups water in pot with a pinch of sea salt, cover and bring to a boil.

 Add corn grits stirring constantly to prevent grits from lumping and bring to boil again.

 Cover and reduce flame to medium low and simmer for approximately 20 minutes.

 Remove from flame and pour polenta into a pyrex baking dish.

 Allow the polenta to cool until it is firm to the touch. Cut into 3 x 3 inch squares.

 Add toasted sesame oil to a skillet add polenta squares and fry them until golden.

 Serve warm with Kuzu mushroom gravy.

 Kuzu Mushroom Gravy

 4 cups spring water

6 tsp. shoyu

1 tsp sesame oil

3 Shiitake mushrooms, rinsed, soaked and thinly sliced

¾ cup leeks, washed and thinly sliced

7 Tblsp parsley, scallion or chives finely chopped

5 tsp kuzu

 Directions:

 Heat oil in skillet and sauté leeks for 2-3 minutes.

 Add shiitake mushrooms and continue to sauté for 3-4 minutes.

 Add the water, cover and bring to a boil. Once boiling reduce flame to medium low and simmer for 5 minutes.

 Reduce flame to very low and add diluted kuzu stirring it constantly until the sauce becomes thick. Add shoyu and continue to cook for 2 minutes.

 Turn off flame and add parsley or chives, serve over polenta.

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Benefits of Kudzu – Kuzu *

             Kudzu root is a very vigorous plant that was originally grown for its fast growing, soil erosion protective qualities in southern United States. It is seen as an invasive plant in the United States but in other parts of the world it has been highly valued for its medicinal benefits for centuries. Kuzu is a tonifying herb that has been used topically to relieve acute pain, stiff neck and shoulders. It is also taken to aid intestinal and digestive disorders, food allergies, headaches, fever, vertigo, diarrhea and hangovers. Kuzu assists in cleansing the intestinal villi thus aiding in better absorption of nutrients.

            Kuzu contains anti-inflammatory and antimicrobial agent daidzein. Daidzein helps to prevent cancer and its genistein helps counter leukemia. Research done recently confirms that regular use of Kuzu suppresses the desire for alcohol.

            Kuzu is used as a thickener in place of arrowroot and cornstarch. To use Kuzu put it into a small amount of water to liquefy then add to recipe as thickener.

 Benefits of Corn *

             Though it has become more difficult to find non GMO corn in the United States it is worth to search. Corn is a chi tonic that strengthens overall energy and supports the stomach, kidneys and large intestine. Corn can also be used to treat heart disease and loss of appetite.  It stimulates bile flow, prevents the formation of urinary stones, lowers blood sugar and is used to treat cases of difficult urination or edema.

            Corn is the only grain to contain vitamin A with yellow corn containing a higher level than white corn. Corn’s natural sweetness satisfies sugar cravings.

 Benefits of Shiitake Mushrooms *

             Shiitake mushrooms support the spleen, stomach and liver functions and are a blood and chi tonic. They are restorative in that they detoxify the digestive system and related organs and help to rid the body of excess phlegm and mucus. Shiitake contain two potent substances with proven pharmacological effects as immune regulators and antiviral and antitumor agents; they also positively affect the cardiovascular system. Shiitake is used in eastern medicine to treat diseases involving depressed immune function inclusive of cancer, AIDS and flu. They are rich in vitamin D, B2 and B12 and are a good source of minerals when grown in a mineral rich medium.

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The seed of goodness is found in the soil of appreciation.”

Dalai Lama

 Peace and Brightest Blessings

 

           

On Living

Smile, breathe and go slowly

Thich Nhat Hanh

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As we venture out each day to do whatever it is that we do it is good to be grounded in some type of mindful practice. When we take the time to truly pay attention to our body and how we interact with the world, we can learn how to live richer, fuller lives. I start each day with a moment of gratitude. Waking in the morning reminds me that I am simply thankful for being here to greet another day and all the day will bring.

This weekend I completed basic training in EMDR, Eye Movement Desensitization and Reprocessing, http://www.emdrhap.org/content/what-is-emdr/. This is a form of psychotherapy developed by Francine Shapiro that has been documented to be very effective with symptoms related to trauma. In order to become an EMDR therapist you must experience it first hand and so today I find myself even more mindful than usual….and this is a very good thing!

I am mindful that in my personal business @ Kira’s Kitchen I have several programs about to begin and that means I have lots of work to do. There was a time that the knowledge of all that needed to get done would have sent me into a tailspin. Now I am able to just acknowledge the tasks, line them up and plug away until they are complete. Seems simple enough right? For each of us the answer is different and so we each get to decide for ourselves.

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I am also mindful that I love both my jobs as a Holistic Health Coach and as a Clinician. What a blessing that is in life to love the work we do! Now that hasn’t always been the case. At some point in my life I made a decision to live with purpose, to do things that feed my body and soul while offering something meaningful to the world around me. The difference now is that I can appreciate where that mantra has brought me and I can be grateful that I’m here.

And so I will keep this blog post short. I love the comments and feedback my followers share and enjoy the good work you are all doing as well. To be blessed with good work, good health and so many wonderful people in my life who I love and I believe love me (even on those truly impossible days) is a gift that keeps giving. It allows me to take on the world and be as courageous as I need to be.

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~ “Freedom is not given to us by anyone; we have to cultivate it ourselves. It is a daily practice… No one can prevent you from being aware of each step you take or each breath in and breath out.” ~ Thich Nhat Hanh

Be Well