This powerful healing form of qigong is excellent at helping integrate mind, body, and spirit. Practice of this form can help you rediscover your innate noble heart and find deep relaxation and true happiness. Cost [...]]]> Nedda Jastremsky will be teaching this fabulous Qigong workshop at WSHA
Sunday, October 10th, 10-4pm, register with WSHA (208) 388-0206

This powerful healing form of qigong is excellent at helping integrate mind, body, and spirit. Practice of this form can help you rediscover your innate noble heart and find deep relaxation and true happiness. Cost $75

Pulse is affiliated with The Wellspring School For Healing Arts (WSHA).
If you are interested in these classes, please visit their website at www.thewellspring.org

Pulse will have a table at this informative free event. Friday, October 15th, 5:30-8pm @ The Wellspring

Pulse is affiliated with The Wellspring School For Healing Arts (WSHA). If you are interested in these classes, please visit their website at www.thewellspring.org

This is a new class that April  Crowell,  Dipl. ABT (NCCAOM), CHN, will be offering through The Wellspring School For Healing arts!

Allergies are a common problem and can be caused by various environmental and dietary factors as well as underlying constitutional considerations. For many they [...]]]> New Class Time!
Self Help for Seasonal Allergies 5:30PM Thursday, September 9th

This is a new class that April  Crowell,  Dipl. ABT (NCCAOM), CHN, will be offering through The Wellspring School For Healing arts!

Allergies are a common problem and can be caused by various environmental and dietary factors as well as underlying constitutional considerations. For many they may be predictable yearly or seasonally. Learn how to prevent or reduce your susceptibility to allergies outside of over the counter allergy medications. This class briefly covers the causes and symptoms of allergies from a wholistic health perspective. The class focuses on what you can do at home to prevent or treat your allergies with simple remedies. These include: Foods to include or avoid, nasal cleansing, beneficial teas and simple herbal formulas, Qigong and self-massage techniques and what to do in “non-allergy” season. Handouts are provided. Cost of class: $40.00

You can register for this class through The Wellspring School For Healing Arts.
208-388-0206

www.thewellspring.org/events

The days are growing shorter and kids are off to school, the change of seasons is here again. Seasonal change represents the possibility for change in our lives. By including a few simple shifts we can stregnthen our body with the benefit of each season, providing greater [...]]]> Late Summer & Autumn
Contributed by the Pulse Staff

The days are growing shorter and kids are off to school, the change of seasons is here again. Seasonal change represents the possibility for change in our lives. By including a few simple shifts we can stregnthen our body with the benefit of each season, providing greater health and vitality.

Late Summer is not necessarily considered a season on its own, yet it corresponds to the transition of summer to autumn, and the equinoxes and solstices.  It represents a change in direction and temperature.  Late Summer relates to the earth element an the Stomach and Spleen organ systems.

The Earth element represents the center of the body, the core of our being. The spleen processes our food as well as our thoughts, making this an excellent time to nourish our bodies and minds. Spleen nourishing foods assist our ability to focus while reducing thought patterns that are stale and repetitive. The corresponding flavor for the season is sweet. Full sweets (see below) replenish the energies of organs, providing a comforting, warming and tonifying effect, which supplements deficiencies and encourages relaxation by slowing down the many functions of the body.

To Harmonize with Late Summer:

Sweets can be viewed on a spectrum from ‘full’ to ‘empty’. Full sweets take longer to break down, do not spike the blood sugar and strengthen the body. These include meats, whole grains, legumes, nuts, dairy, pumpkin, squash and other starchy vegetables.

Fruits fall into the center of the spectrum when consumed whole with their fiber, vitamins and minerals intact. Consume these sparingly like ambrosia.

Avoid ‘empty sweets’ like refined sugars like white and brown sugar, corn syrup and fructose. They are empty of nutrients and empty of Qi and found in packaged and processed foods.

Enjoy plenty of neutral, Spleen harmonizing foods: golden, yellow, round foods: millet, squashes, prepared simply with minimal seasonings.

Autumn relates to the metal element and the Lung and Colon organ systems. The lung and colon consolidate and refine the food and air which will sustain us through the upcoming season and bring vitality to our lives. We assimilate what is useful for our bodies and let go of that which is not needed. Autumn is an excellent time of year to bring your focus inward and clean out your living and work spaces so you can breathe easier and allow the process of life to move smoothly through you. Those things which are no longer of use we can discard or recycle.

Moderate pungent foods have a dispersing and flowing quality and correspond to the metal element. They send the Qi energy up and out and disperse toxins from the body which aids in circulation of blood, moves obstruction and mucous, removes excess and fullness and stimulates vitality. Regular use of mild pungents keep the blood moving and include ginger, cinnamon, horseradish, mustard, nutmeg, turnips, cabbage, wheat germ, peppers and onions.

To Harmonize with Autumn:

Cook with less water, on low heat for longer periods of time.
In the fall, Qi moves inward and you can increase your protein intake.
Look for seasonal foods; figs, dates, guavas, honey, butternut and acorn squashes are all foods that contain moisture.

The sour flavor will help you focus: include adzuki beans, leeks, pickles, lemon and Kim Chi.

For those who are cold add heartier flavors and focus on preparation, baking and stewing foods.

Add a little more salt to foods as you gradually move towards winter.

Community Events

Embracing the Seasons: Leap Into Autumn
A free, informative discussion
The Boise Public Library,
Thursday, September 9th, 7-8pm -Free

Allergy Remedies
WSHA class taught by April Crowell
Thursday, September 9th, 5:30-7:30, register with WSHA

1,000 Hands Buddha Qigong Workshop
Nedda Jastremsky @ WSHA
Sunday, October 10th, 10-4pm, register with WSHA

The Wellspring’s Wholistic Nutrition 2 Fall Event:
“An Evening of Heath & Wellness Through Nutrition”
Pulse will have a table at this informative free event.
Friday, October 15th, 5:30-8pm @ The Wellspring

Pulse is affiliated with The Wellspring School For Healing Arts (WSHA).
If you are interested in these classes, please visit their website at www.thewellspring.org

White Bean & Butternut Squash Soup

3-4 strips of bacon
1 cup diced onion
3/4 cup diced celery
3 cloves of garlic minced
4 cups diced butternut squash (appx. 2-2 ½ lb squash)
1/4 dry white wine
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon cinnamon
1/8 teaspoon ground clove
1/4 cup heavy cream
1/2 teaspoon dried oregano
1 teaspoon salt
Fresh ground pepper
2 (15-ounce) cans Great Northern White Beans
1/4 cup toasted pumpkin seeds

In a large sauce pan or dutch oven, sauté bacon until crispy. Remove bacon from pan and set aside leaving drippings in pan.

Add onion, celery and garlic to bacon drippings, sauté until tender. Add diced butternut squash to pan and sauté for about 3 minutes. Add wine and cook until wine evaporates. Stir in broth, cumin, red pepper, cinnamon and clove, bring to boil. Add beans, reduce heat and simmer another 5 minutes until squash is tender. Remove from heat and let cool slightly, remove ½ soup and blend in a blender until smooth, return blended soup to pot. Finish with cream, oregano, salt and pepper and serve topped with crumbled bacon and toasted pumpkin seeds…YUM!

1 ½ cup lentils, preferably organic French green lentils ½ large onion diced 2 carrots, diagonally sliced ½ red pepper, finely diced ½ to 1 cucumber finely diced ¼ cup finely chopped parsley 2 Tbs. Hijiki Toasted sesame oil Seasoned rice vinegar Rice vinegar Grated ginger Salt and Pepper sauce to taste

Rinse lentils, place in a heavy sauce pan [...]]]> This is a protein packed summer salad:

1 ½ cup lentils, preferably organic French green lentils
½ large onion diced
2 carrots, diagonally sliced
½ red pepper, finely diced
½ to 1 cucumber finely diced
¼ cup finely chopped parsley
2 Tbs. Hijiki
Toasted sesame oil
Seasoned rice vinegar
Rice vinegar
Grated ginger
Salt and Pepper sauce to taste

Rinse lentils, place in a heavy sauce pan and add water to cover lentil by about an inch. (Add a half of a piece of Kombu if you have it.) Bring the lentil to a boil and then turn down and let them simmer. Test after about 45 min to an hour. When the lentils are nearly finished add salt to taste and let the lentils finish cooking.

Mix the hijiki with 1 Tbsp. toasted sesame oil, 1 Tbsp. seasoned rice vinegar, and 1 Tbsp. hot water and allow to soften while the lentils are cooking.

Sauté the onions until soft. Add the carrots and sauté with the onions.

Allow the lentils to cool slightly, add the sautéed onions, carrots, peppers, cucumbers, parsley, and hijiki with its dressing.

Make a little additional dressing with 1 Tbs. Toasted sesame oil, 2 Tbs. rice vinegar, ½ teas. Grated ginger….Add dressing as needed for taste. Adjust seasoning with salt and pepper sauce.

Enjoy!!
Anne Woodhouse

Heat oil in a Dutch oven over medium heat.  Add garlic and cook, stirring until fragrant.  Add chickpeas, broth and spices cook for 1 minute.  [...]]]> 1   Tbl. Extra-virgin olive oil.
1-1.5   pounds Kale, ribs removed & coarsely chopped
1   cup vegetable broth
3   cloves Garlic
1   tsp. Ground coriander
½  tsp. Ground cumin
¼  tsp. Garam masala
¼  tsp. Salt
15    ounces chickpeas, rinsed

Heat oil in a Dutch oven over medium heat.  Add garlic and cook, stirring until fragrant.  Add chickpeas, broth and spices cook for 1 minute.  Toss Kale in and stir to coat.  Cook for 1-2 minutes until Kale is bright green.  Remove from heat.

Makes 4 servings, about ¾ cup each.

4 tsp dill weed

4 tsp parsley

Olive oil

Salt

Pepper

Fire up the grill!  This recipe is super easy and can be served fresh off the grill or a cold dish.

Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. Make sure that the cut of fish is [...]]]> 1 lb salmon filet

4 tsp dill weed

4 tsp parsley

Olive oil

Salt

Pepper

Fire up the grill!  This recipe is super easy and can be served fresh off the grill or a cold dish.

Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. Make sure that the cut of fish is suitable size for grilling.  If you are using a whole salmon make 2 or 3 slashes in each side to speed up the cooking.

Mix pepper, dill, parsley and oil together and brush over fish.  Save the salt for after you cook the salmon, as it will draw out moisture if you salt it before cooking.  Grill thoroughly about 10-15 min for medium filet.  Try to keep from moving the salmon too much to prevent sticking.