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		<title>Allergies&#8211;Seven Simple Tips</title>
		<link>http://www.pulseholistichealth.com/nutrition-articles/allergies-seven-simple-tips/</link>
		<comments>http://www.pulseholistichealth.com/nutrition-articles/allergies-seven-simple-tips/#comments</comments>
		<pubDate>Thu, 16 Feb 2012 18:45:03 +0000</pubDate>
		<dc:creator>pulseholistic</dc:creator>
				<category><![CDATA[Holistic Living]]></category>
		<category><![CDATA[Nutrition Articles]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2583</guid>
		<description><![CDATA[<p>It seems that &#8216;allergy season&#8217; comes earlier every year.  Although it may be true that certain seasons have a propensity to bombard us with excess pollen, there isn&#8217;t really one season for allergies.   Some people only suffer during a particular season while others may suffer all year long.  Some people are allergic to <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.pulseholistichealth.com/nutrition-articles/allergies-seven-simple-tips/">Allergies&#8211;Seven Simple Tips</a></span>]]></description>
			<content:encoded><![CDATA[<p><a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/02/images1.jpeg"><img class="alignright size-thumbnail wp-image-2614" title="images" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/02/images1-150x150.jpg" alt="" width="150" height="150" /></a>It seems that &#8216;allergy season&#8217; comes earlier every year.  Although it may be true that certain seasons have a propensity to bombard us with excess pollen, there isn&#8217;t really one season for allergies.   Some people only suffer during a particular season while others may suffer all year long.  Some people are allergic to only one thing and others suffer from a multitude or combination of allergens.  Whatever the individual pattern, it is estimated that nearly 50 million Americans suffer from allergies.</p>
<p>From a Chinese medicine perspective allergies appear when our  Wei qi (defensive qi) is very weak or the pathogen is immensely strong in comparison.  This is very similar to how colds and flus invade the system.  How does this happen? One of the <strong><em>6 pernicious influences</em></strong> (cold, dry, damp, hot, summer heat and wind) invades.  Your body&#8217;s natural defensive system (the wei qi)  should rally to fight and hopefully expel the pathogen. However it may succumb if the system is too weak, the pathogen too strong, or our actions allow the pathogen to perpetuate.   Treatment and prevention of allergies are focused to the individual, treating both the acute (sniffling, sneezing, etc.) and focusing on building the system  to prevent and reduce reoccurrence.</p>
<p><em><strong>What can you do?</strong></em></p>
<p>Allergies can be particularly tenacious and difficult to treat, especially if they are severe or chronic&#8211;but they can be treated, you just need to be tenacious.  Here are some ideas.</p>
<p><em><strong>Know thyself</strong></em></p>
<p>Half of the battle is knowing your constitution and your pattern.  For example, if you have a history of colds or Lung qi weakness, treatment will focus on rebuilding that energy in times when allergies aren&#8217;t acute.  If you have a lot of phlegm, treatment will focus on draining phlegm even in times when the allergies aren&#8217;t flaring up.  Be aware of other situations that trigger your allergies.   Is it in the spring?  When you are around cats?  When you walk down the detergent aisle in a store? Once patterns are identified then lifestyle habits, nutrition and herbs can be clearly focused to treat.</p>
<p><em><strong>Wage war on phlegm and dampness</strong></em></p>
<p>Excess dampness and mucus congest the lung, sinuses and respiratory system. Dampness bogs us down, making you feel muzzy headed, slow and heavy.  If dampness perpetuates it congeals into phlegm which is even heavier and slows down the immune system stifling the Wei qi.  The presence of excess dampness and phlegm are often a huge component in allergies as well as other diseases including candida, diabetes, some forms of arthritis and even cancers.  Foods that perpetuate dampness include: dairy, processed and refined grains, yeasted foods, sugar, tomatoes, pork, oils and fats&#8211;time to cut out the cheese covered pasta.  Foods that help to cut damp and phlegm include: squash, onions, turnips, radishes, dark leafy greens, and spices pungents (rosemary, thyme, basil, clove, cinnamon).</p>
<p><strong><em>Improve your diet</em></strong></p>
<p>Foods can benefit or hinder any condition in the body.  If you are actively trying to treat a pattern such as allergies caused by wind damp, then including foods that both drain dampness and eliminate wind are the perfect match.  Add them into your diet while eliminating foods that cause dampness or wind.</p>
<p><em><strong>Build in the &#8216;off season&#8217;</strong></em></p>
<p>When you are not suffering acutely it is the ideal time to build the system.  As we build, be become less sensitive and will not react as strongly&#8211;if at all&#8211; to the pathogen. This, again means being tenacious and working towards prevention not just treating acute symptoms.</p>
<p><em><strong>Exercise</strong></em></p>
<p>Proper exercise increases circulation, respiratory function, immunity&#8211;it goes on.  Let&#8217;s face it, proper exercise is imperative for vitality.  There isn&#8217;t one perfect exercise&#8211;the key is find the exercise that is best for you based on your needs&#8211;we can help you with that, too.</p>
<p><em><strong>Be prepared and act</strong></em></p>
<p>Stock your cupboards with the teas, herbs and foods before the season lands on you.  If you start to feel a little congested, maybe because you indulged in too much ice cream, use a steam to clear your sinuses and pull your diet back to more clearing foods. The benefits of instilling preventative habits are amazing&#8211;they just require you making a new habit. &#8220;Oh, I feel phlegmy?  I will opt for the onion soup rather than the cream of mushroom.&#8221;</p>
<p><em><strong>Watch out for wind</strong></em></p>
<p>One of the 6 pernicious influences, wind is often present in colds, flu and allergies.  To understand wind you simply need to see how it moves.  In the body, wind invades in the upper regions, through the sinuses, back of the neck and ears.  It moves quickly and transforms rapidly.  It sends chills down the spine and makes us sniffle, twitch, have a scratchy throat, headache or watery eyes&#8211;and wind often carries in cold or heat with it.  Wind rise in the spring, just as we are shedding our heavy clothes leaving us vulnerable and open.  Wear scarves and hats to protect from wind invasion.  People with Liver pathologies are vulnerable to wind.  Quick test&#8212;do you like the wind?  If you just cringed and crunched up the back of your neck and said &#8216;no, I hate it,&#8217; you are likely susceptible to Liver CM patterns.</p>
<p>Be well, wear beautiful scarves,</p>
<p>April</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
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		<title>Spring Cleaning–From Inside to Outside</title>
		<link>http://www.pulseholistichealth.com/living-with-the-seasons/spring-cleaning-from-inside-to-outside/</link>
		<comments>http://www.pulseholistichealth.com/living-with-the-seasons/spring-cleaning-from-inside-to-outside/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 15:55:02 +0000</pubDate>
		<dc:creator>pulseholistic</dc:creator>
				<category><![CDATA[Holistic Living]]></category>
		<category><![CDATA[Living with the Seasons]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2606</guid>
		<description><![CDATA[<p>There’s a buzzing of excitement in the air and in our bodies.  It’s spring, the season of the wood element and the energy is up and outward in powerful surges. It’s a time of change and growth. Our bodies want to move more, we have more energy within us and we want to ‘Get Up and <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.pulseholistichealth.com/living-with-the-seasons/spring-cleaning-from-inside-to-outside/">Spring Cleaning–From Inside to Outside</a></span>]]></description>
			<content:encoded><![CDATA[<p><span id="more-2606"></span><a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/02/images.jpeg"><img class="size-thumbnail wp-image-2607 alignright" style="padding: 5pt; wordwrap: true;" title="images" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/02/images-150x150.jpg" alt="" width="150" height="150" /></a><strong><em>There’s a buzzing</em></strong> of excitement in the air and in our bodies.  It’s spring, the season of the wood element and the energy is up and outward in powerful surges. It’s a time of change and growth. Our bodies want to move more, we have more energy within us and we want to ‘Get Up and Go!’</p>
<p>Our bodies feel seasonal changes, when we are in harmony with these shifts we can delight in the blessings of the season–being able to plan, see options, grow and be flexible–our energy is sparked and we have come to life.</p>
<p>In disharmony, we resist the changes and encounter difficulties. During the spring this can result in agitation, angst, restlessness, feelings of being stuck in a situation and the inability to see any solutions. From a Chinese medicine perspective we see a lot of Liver Yang Rising (energy moving up too quickly) causing high pitched ringing in the ears, headaches, bursts of anger and angst.  Wind is also a culprit in the spring and can appear as tearing of the eyes, twitches, allergies, Bell’s palsy, tick and even strokes. If you suffer from some of these patterns the best thing to do is act now to prevent flare-ups.</p>
<p>Here are a few tips.</p>
<p><strong><em>Clear out the past</em></strong><strong><em></em></strong></p>
<p>The more debris left on the ground (our minds or body) it takes longer for the crocus and other bulbs to push through. Nutritionally this is a good time to do a gentle cleansing or fasting, with raw vegetables and fruit juices. Check with your practitioner to see if this is an option for you. Fasting isn’t for everyone, and can do more harm than good if you aren’t prepared well.</p>
<p><strong><em>Include a few raw foods</em></strong><strong><em></em></strong></p>
<p>It’s the season for greens, sprouts, salads and fruits, while decreasing heavier foods such as dairy, meats and fats.<strong><em></em></strong></p>
<p><strong><em>Avoid foods that aggravate the Liver</em></strong><strong><em></em></strong></p>
<p>In Chinese Medicine the Liver is responsible for ‘free and easy flow’ of qi and blood. It is easily affected by wind and the spring season. Foods that particularly burden the Liver include fried and processed foods, alcohol, caffeine and other drugs.</p>
<p><strong><em>Meditate</em></strong><strong><em></em></strong></p>
<p>This allows the mind to be open increasing the ability to focus and to make clear decisions.</p>
<p><strong><em>Move your body</em></strong><strong><em></em></strong></p>
<p>Physical activity will encourage the movement of qi through the body. It is extremely important to add stretching to our exercise routine and gives us flexibility in our bodies and mind.</p>
<p>Spring is a wonderful time to make powerful surges forward with grace and flexibility.</p>
<p>Contributed by April Crowell<br />
Holistic Nutritionist, Certified Instructor and Amma Therapist.</p>
<p>Check out <a href="http://aprilcrowell.com/workshops">Awakening to Spring. </a> A workshop being offered by April this coming March 10th.</p>
]]></content:encoded>
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		<link>http://www.pulseholistichealth.com/specials/2569/</link>
		<comments>http://www.pulseholistichealth.com/specials/2569/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 21:24:52 +0000</pubDate>
		<dc:creator>pulseholistic</dc:creator>
				<category><![CDATA[Specials]]></category>

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		<description><![CDATA[<p style="text-align: center;"></p> <p style="text-align: center;"></p> Package Deals Available Buy 5 sessions  at regular therapy prices &#38; receive the  6th one free! <p style="text-align: center;">All treatments must be purchased at the same time.</p> <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.pulseholistichealth.com/specials/2569/"></a></span>]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/dragon2012.psf_-e1327018034836.jpeg"><img class="aligncenter size-large wp-image-2575" title="dragon2012" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/dragon2012.psf_-1024x791.jpg" alt="" width="640" height="494" /></a></p>
<p style="text-align: center;"><img class="wp-image-1381 aligncenter" style="padding: 5pt;" title="logo1" src="http://www.pulseholistichealth.com/wp-content/uploads/2011/01/logo1-276x300.jpg" alt="" width="166" height="180" /></p>
<h1 style="text-align: center;"><em><strong>Package Deals Available</strong></em></h1>
<h2 style="text-align: center;"><em>Buy 5 sessions </em></h2>
<h2 style="text-align: center;"><em>at regular therapy prices</em></h2>
<h2 style="text-align: center;"><em>&amp; receive the </em></h2>
<h2 style="text-align: center;"><em>6th one free!</em></h2>
<p style="text-align: center;">All treatments must be purchased at the same time.</p>
<p>&nbsp;</p>
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		<title>January/February Newsletter 2012</title>
		<link>http://www.pulseholistichealth.com/newsletter/januaryfebruary-newsletter-2012/</link>
		<comments>http://www.pulseholistichealth.com/newsletter/januaryfebruary-newsletter-2012/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 23:24:14 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Newsletter]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[holistic nutrition]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[Pulse Holistic Health]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2525</guid>
		<description><![CDATA[<p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 24pt;">The longest journey of any person is their journey inward.</p> <p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 16pt;">Dag Hammarskjold</p> <p>Nourishing In The Depth  Of Winter</p> <p>by April Crowell Dipl. ABT(NCCAOM), Certified Instructor (AOBTA), Certified Holistic Nutritionist</p> <p>The Five Element Theory of Chinese Medicine (CM) carefully <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.pulseholistichealth.com/newsletter/januaryfebruary-newsletter-2012/">January/February Newsletter 2012</a></span>]]></description>
			<content:encoded><![CDATA[<p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 24pt;">The longest journey of any person is their journey inward.</p>
<p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 16pt;">Dag Hammarskjold</p>
<hr />
<div style="display: inline-block;">
<p><span style="font-size: 18pt;">Nourishing In The Depth  Of Winter</span></p>
<p><em>by April Crowell<br />
Dipl. ABT(NCCAOM), Certified Instructor (AOBTA),<br />
Certified Holistic Nutritionist</em></p>
<p><em></em>The Five Element Theory of Chinese Medicine (CM) carefully observed the natural phenomenon and flow of the seasons.   Each of the five (yes&#8211;five) seasons were assigned an element, organ system, quality, temperature, direction, sound, taste and emotion&#8211;just to name a few.  For example: Spring is represented by wood,  the Liver and Gall bladder organs, birth and new growth. Summer is fire, and coorelates to Heart, Small Intestines, Pericardium and Triple burner.  It reflects the peak of growth and activity.  Autumn is metal and corresponds to the Lung and Colon, it is the stage of decline.  Late summer is earth and represents the transition of seasons (equinox and solstices) it ireflects in the Spleen and Stomach and is the center force.  Winter is water and represents the Kidney and Bladder, cold and the final decline before spring&#8217;s growth. These correlations became guidelines for everything from when to go war to identifying disease patterns in the physical body.</p>
<p>Winter’s chilly darkness often makes us want to slow down&#8211; or hibernate.  This isn&#8217;t necessarily a bad thing.  In Chinese medicine winter is a time of reflection and introspection, a time when we should rest and conserve our Qi (energy within the body).  It is a chance to rebuild our strength for spring’s rapid burst of new life. Classically, the Chinese (and other cultures) believed that we should live in harmony with the seasons.  This was especially relevant in times when human&#8217;s lives were dominated by the elements—simply catching a cold could be life threatening.  Today, those of us living in the industrialized world suffer little from the extremes of nature yet learning to harmonize with each season can make a huge impact on our health and well-being.</p>
<p>Ruled by the Water element,  winter governs the Kidneys, Bladder and adrenal glands. Called the Root of Sealed storage one of the Kidney&#8217;s many functions is protect our Jing (essence). This essence is used a little everyday to nourish us, but extreme lifestyles or severe illness can deplete it rapidly.  This essence cannot be rebuilt in quantity, but activities such as meditation, proper rest and nourishment will guard it from depleteing too quickly.  Deficiency of essence appears as early greying of hair, problems with bones and teeth, poor development and early aging. The Kidneys also rule our will power and drive, they help fuel the fire that warms the other organs allowing them to transform food into energy (Qi).  A deficiency here may appear as exhaustion, cold body, lack of sex drive and the will to move forward in life.  But don&#8217;t worry, you can positivitely influence any condition of mind or body with a little direction.  By learning to shift with the ebbs and flows of the season we can move through life with greater ease and winter is a wonderful time to learn how to replenish and rebuild your storage.</p>
<div><strong>Winter can be an excellent time to replenish your deep reserves.  </strong></div>
<p>Below are some great ideas to help you rebuild during the cold months.</p>
<p><strong>Meditate</strong><br />
The benefits of meditation are innumerable and it is truly one of the most profound ways to help strengthen the Kidneys and overall well being.</p>
<p><strong>Nourish yourself</strong><br />
Eat more seasonally appropriate foods like warm hearty soups, root vegetables, winter squash, whole grains, and roasted nuts, all help to warm the body’s core.  Foods that specifically benefit the Kidneys include: kidney beans, seaweeds, and micro-algae.</p>
<p><strong>Rest</strong><br />
Try to get to bed a little earlier to rest well. Studies now also link weight gain around the middle to excess stress combined with less than 7 hours of sleep.<br />
<a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/candles.jpeg"><img class="alignright  wp-image-2522" style="word-wrap: true; padding: 5pt; float: right;" title="candles" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/candles.jpeg" alt="" width="348" height="310" /></a><br />
<strong>Get moderate exercise</strong><br />
Movement lifts the spirits.  If you don’t exercise much, bundle up and go for a walk.  If you exercise excessively, slow down a little to conserve your Qi.</p>
<p><strong>Brighten your space</strong><br />
Whether or not you celebrate the holidays, refresh your home or workspace with cheerful colors or seasonal décor.  Holly&#8217;s bright berries, pine’s uplifting scent and a few splashes of red will add warmth to your home and enliven your spirit.</p>
<p><strong>Get Acupuncture or Amma</strong><br />
A little rebalancing can go along way.</p>
<p><strong>Laugh</strong><br />
Laughter is the sound associated with the fire element. The water and fire elements share a deep connection of mutual support and exchange.  Laughter during the dark months can help warm the connection between Kidney and Heart and lift your spirit.   <em> &#8221;One&#8217;s health can be judged by which he takes two at a time&#8211;pills or stairs.&#8221;</em></p>
<hr />
<p><span style="font-size: 18pt;">Simple Marrow Broth</span></p>
<p>Marrow broth is an often overlooked food that is deeply nourishing to the body and spirit. In Chinese medicine it is excellent at treating ‘failure to grow and thrive’ (a common pattern of deficiency in children), the elderly or those recovering from illness. But you need not wait until one of these disharmonies arises to utilize its amazing benefits. Marrow broths ’build blood’,  treats anemic conditions and strengthen the brain, bones and strongly stimulates the immune system. It nourishes the Jing (essence) and creates a deep calm throughout the system. This is a fantastic recommendation for anyone with general deficiencies, large or small.</p>
<p><strong>Is it difficult to make?</strong></p>
<p>No, it just likes to take its time, especially if you want to get the most out of the broth.  Soup, in general, is highly nourishing and allows for a myriad of variations but there are a few rules to observe when making a marrow broth.</p>
<p><strong>First—</strong>use only bones from organically raised animals and poultry. Hormones and chemicals in commercially raised animals will carry into your broth.<a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/broth.jpeg"><img class="alignright size-full wp-image-2523" style="word-wrap: true; padding: 5pt; float: right;" title="broth" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/broth.jpeg" alt="" width="276" height="183" /></a></p>
<p><strong>Second—</strong>cook it a long time—really, 6-8 hours.</p>
<p>Here’s how simple it is:</p>
<p><strong>Ingredients</strong></p>
<ul>
<li>1 organic chicken or turkey carcass (mostly cleaned, or use a little of the meat to help flavor the stock)  <strong>Or</strong></li>
<li>4-6 lbs of organic beef/lamb/elk bones and/or knuckles</li>
<li>2 T. vinegar (optional–this helps release the marrow from larger bones)</li>
<li>8 quarts of water</li>
</ul>
<p><strong>Instructions</strong></p>
<p>In a large stock pot or crock pot, cook the bones in the water for a minimum of 3-4 hours, 6-8 hours is best. Really, it is that simple. For hard, larger bones you may want to crack them with a mallet to encourage the marrow to leech out. You can add in vegetables if you so choose at this point.</p>
<p>Skim off fat that arises to the surface during cooking.</p>
<p>Allow the broth to cool slightly and then remove the bones or carcass.</p>
<p>Line another large pot with a cheese cloth or fine sieve and pour the broth through (Careful with hot liquids–burnt fingers!)</p>
<p>Allow the broth to chill completely and skim off any additional fat.</p>
<p>You now have a beautiful base broth that you can use right away, freeze or can.</p>
<p><strong>Add some flavor</strong></p>
<p>Broth can be cooked without seasonings so you have a blank palette to work with or if your nutritional needs recommend you staying away from spices.  However, you can alo season the broth with salt, pepper and your favorite herbs or vegetables of your choice.</p>
<p><a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/meat-broth.jpeg"><img class="alignleft size-full wp-image-2524" style="word-wrap: true; padding: 5pt; float: left;" title="meat broth" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/meat-broth.jpeg" alt="" width="259" height="194" /></a>For an Asian Flavored broth:  add in soy sauce, a little ume plum vinegar, onion, carrots, mushrooms and scallions&#8211;maybe even a little dashi.</p>
<p>For a Italian flavored broth: add in rosemary, thyme, sage and lemon.</p>
<p>For a hearty middle European flavored broth like Borscht: use beef broth, potato, beets, onions and mushrooms to flavor the broth.</p>
<p>Eat well!</p>
<p>Contributed by April Crowell</p>
</div>
<hr />
<p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 24pt;">Wishing you health and happiness in the</p>
<p style="text-align: center; color: #a03638; font-family: papyrus; font-size: 24pt;">Year of the Water Dragon January 24th, 2012</p>
<p style="text-align: center;">Pulse has been serving the Boise area with Acupuncture, Amma Therapy, Holistic Nutrition, Chinese Herbs and Lifestyle guidance for more than 12 years.</p>
<p style="text-align: center;">We Thank You! From the Pulse Team:</p>
<p style="text-align: center;"><em>April, Anna, Nathan &amp; Nedda</em></p>
<p style="text-align: center;">Check out our website and facebook for great deals.</p>
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		<title>Nourishing in the Depth of Winter</title>
		<link>http://www.pulseholistichealth.com/living-with-the-seasons/nourishing-in-the-depth-of-winter/</link>
		<comments>http://www.pulseholistichealth.com/living-with-the-seasons/nourishing-in-the-depth-of-winter/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 18:41:39 +0000</pubDate>
		<dc:creator>pulseholistic</dc:creator>
				<category><![CDATA[Holistic Living]]></category>
		<category><![CDATA[Living with the Seasons]]></category>
		<category><![CDATA[Nutrition Articles]]></category>
		<category><![CDATA[meditation]]></category>
		<category><![CDATA[seasons]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2496</guid>
		<description><![CDATA[<p>by April Crowell Dipl. ABT(NCCAOM), Certified Instructor (AOBTA), Certified Holistic Nutritionist  The Five Element Theory of Chinese Medicine (CM) carefully observed the natural phenomenon and flow of the seasons.   Each of the five (yes&#8211;five) seasons were assigned an element, organ system, quality, temperature, direction, sound, taste and emotion&#8211;just to name a few.  For example: <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.pulseholistichealth.com/living-with-the-seasons/nourishing-in-the-depth-of-winter/">Nourishing in the Depth of Winter</a></span>]]></description>
			<content:encoded><![CDATA[<p>by April Crowell<br />
Dipl. ABT(NCCAOM), Certified Instructor (AOBTA), Certified Holistic Nutritionist<br />
<a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/candles.jpeg"><img class="alignleft size-medium wp-image-2522" style="word-wrap: true; padding:5pt;" title="candles" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/candles-300x267.jpg" alt="" width="300" height="267" /></a> The Five Element Theory of Chinese Medicine (CM) carefully observed the natural phenomenon and flow of the seasons.   Each of the five (yes&#8211;five) seasons were assigned an element, organ system, quality, temperature, direction, sound, taste and emotion&#8211;just to name a few.  For example: Spring is represented by wood,  the Liver and Gall bladder organs, birth and new growth. Summer is fire, and coorelates to Heart, Small Intestines, Pericardium and Triple burner.  It reflects the peak of growth and activity.  Autumn is metal and corresponds to the Lung and Colon, it is the stage of decline.  Late summer is earth and represents the transition of seasons (equinox and solstices) it ireflects in the Spleen and Stomach and is the center force.  Winter is water and represents the Kidney and Bladder, cold and the final decline before spring&#8217;s growth. These correlations became guidelines for everything from when to go war to identifying disease patterns in the physical body.</p>
<p>Winter’s chilly darkness often makes us want to slow down&#8211; or hibernate.  This isn&#8217;t necessarily a bad thing.  In Chinese medicine winter is a time of reflection and introspection, a time when we should rest and conserve our Qi (energy within the body).  It is a chance to rebuild our strength for spring’s rapid burst of new life. Classically, the Chinese (and other cultures) believed that we should live in harmony with the seasons.  This was especially relevant in times when human&#8217;s lives were dominated by the elements—simply catching a cold could be life threatening.  Today, those of us living in the industrialized world suffer little from the extremes of nature yet learning to harmonize with each season can make a huge impact on our health and well-being.</p>
<p>Ruled by the Water element,  winter governs the Kidneys, Bladder and adrenal glands. Called the &#8216;Root of Sealed storage&#8217; one of the Kidney&#8217;s many functions is protect our Jing (essence). This essence is used a little everyday to nourish us, but extreme lifestyles or severe illness can deplete it rapidly.  This essence cannot be rebuilt in quantity, but activities such as meditation, proper rest and nourishment will guard it from depleteing too quickly.  Deficiency of essence appears as early greying of hair, problems with bones and teeth, poor development and early aging. The Kidneys also rule our will power and drive, they help fuel the fire that warms the other organs allowing them to transform food into energy (Qi).  A deficiency here may appear as exhaustion, cold body, lack of sex drive and the will to move forward in life.  But don&#8217;t worry, you can positivitely influence any condition of mind or body with a little direction.  By learning to shift with the ebbs and flows of the season we can move through life with greater ease and winter is a wonderful time to learn how to replenish and rebuild your storage.</p>
<p><strong>Winter can be an excellent time to replenish your deep reserves.  </strong></p>
<p>Below are some great ideas to help you rebuild during the cold months.</p>
<p><strong><a href="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/images.jpeg"><img class="wp-image-2511 alignright" style="padding: 5pt; wordwrap: true;" title="images" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/01/images.jpeg" alt="" width="117" height="98" /></a>Meditate</strong><br />
The benefits of meditation are innumerable and it is truly one of the most profound ways to help strengthen the Kidneys and overall well being.</p>
<p><strong>Nourish yourself</strong><br />
Eat more seasonally appropriate foods like warm hearty soups, root vegetables, winter squash, whole grains, and roasted nuts, all help to warm the body’s core.  Foods that specifically benefit the Kidneys include: kidney beans, seaweeds, and micro-algae.</p>
<p><strong>Rest</strong><br />
Try to get to bed a little earlier to rest well. Studies now also link weight gain around the middle to excess stress combined with less than 7 hours of sleep.</p>
<p><strong>Get moderate exercise</strong><br />
Movement lifts the spirits.  If you don’t exercise much, bundle up and go for a walk.  If you exercise excessively, slow down a little to conserve your Qi.</p>
<p><strong>Brighten your space</strong><br />
Whether or not you celebrate the holidays, refresh your home or workspace with cheerful colors or seasonal décor.  Holly&#8217;s bright berries, pine’s uplifting scent and a few splashes of red will add warmth to your home and enliven your spirit.</p>
<p><strong>Get Acupuncture or Amma</strong><br />
<strong></strong>A little rebalancing can go along way.</p>
<p><strong>Laugh&#8211;</strong>Laughter is the sound associated with the fire element. The water and fire elements share a deep connection of mutual support and exchange.  Laughter during the dark months can help warm the connection between Kidney and Heart and lift your spirit.    &#8220;One&#8217;s health can be judged by which he takes two at a time&#8211;pills or stairs.&#8221;</p>
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		<title>Pumpkin Custard or Pie Filling</title>
		<link>http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/</link>
		<comments>http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 18:15:51 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[Pulse Holistic Health]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2392</guid>
		<description><![CDATA[<p> Print Pumpkin Custard or Pie Filling <p class="summary italic">This is an old family favorite recipe of April’s. Use as a simple custard for breakfast or dessert or pour into your favorite type of pie shell.</p><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p>3 cups pumpkin or squash puree (drain off excess water if necessary as some squash are watery) 4 eggs½ cups maple syrup½ tsp cinnamon½ tsp nutmeg1/4 tsp clovepinch of salt<p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><p id="zlrecipe-instruction-0" class="instruction">Heat oven to 425º. Mix together all ingredients. Pour into oven safe baking dish. Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.</p>Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/
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			<content:encoded><![CDATA[<p>
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		</div><div id="zlrecipe-title" class="fn b-b h-1 strong" >Pumpkin Custard or Pie Filling</div>
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    </div><div class="img-desc-wrap"><div id="zlrecipe-summary"><p class="summary italic">This is an old family favorite recipe of April’s. Use as a simple custard for breakfast or dessert or pour into your favorite type of pie shell.</p></div></div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><li id="zlrecipe-ingredient-0" class="ingredient">3 cups pumpkin or squash puree</li><li id="zlrecipe-ingredient-1" class="ingredient">(drain off excess water if necessary as some squash are watery)</li><li id="zlrecipe-ingredient-2" class="ingredient">4 eggs</li><li id="zlrecipe-ingredient-3" class="ingredient">½ cups maple syrup</li><li id="zlrecipe-ingredient-4" class="ingredient">½ tsp cinnamon</li><li id="zlrecipe-ingredient-5" class="ingredient">½ tsp nutmeg</li><li id="zlrecipe-ingredient-6" class="ingredient">1/4 tsp clove</li><li id="zlrecipe-ingredient-7" class="ingredient">pinch of salt</li><img class = "ingredient-image" src="http://www.pulseholistichealth.com/wp-content/uploads/2012/02/pumpkin-pie.jpg" /></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><span id="zlrecipe-instructions-list" class="instructions"><p id="zlrecipe-instruction-0" class="instruction">Heat oven to 425º. Mix together all ingredients. Pour into oven safe baking dish. Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.</p></span><div class="zl-linkback" >Google Recipe View Microformatting by <a title="ZipList Recipe Plugin" href="http://www.ziplist.com/recipe_plugin" target="_blank">ZipList Recipe Plugin</a></div><div class="ziplist-recipe-plugin" style="display: none;">1.4</div><a id="zl-printed-permalink" href="http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/"title="Permalink to Recipe">http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/</a></div></div>
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		<title>Gluten-Free Pie Crust</title>
		<link>http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/</link>
		<comments>http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 18:14:40 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holistic nutrition]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[Pulse Holistic Health]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2390</guid>
		<description><![CDATA[<p> Print Gluten-Free Pie Crust <p class="summary italic">The following for Gluten Free Pie Crust is again borrowed from The Gluten Free Girl and the Chef website.</p><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p>1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal) 2/3 cup (2 ounces) gluten-free oat flour 2/3 cup (2 ounces) tapioca flour1½ cup (2 ounces) teff flour½ cup (3 ounces) potato starch1/4 cup (2 ounces) sweet rice flour2 tsp xanthan gum1/4 tsp guar gum½ tsp kosher salt5 tbsp butter, cold (or non-dairy butter sticks)4 tbsp leaf lard, cold (see website for notes)1 large egg6 to 8 tbsp ice-cold water<p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><p id="zlrecipe-instruction-0" class="instruction">Finishing the dough. Combine the egg with 3 tablespoons of the water and whisk them together.Here’s where you can go two ways. If you want to do everything by hand, then do so. Add the eggy water to the dough. Work the dough together with your hands, or a rubber spatula, or whatever feels right. When the dough feels coherent, stop.</p><p id="zlrecipe-instruction-1" class="instruction">Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor. Move the sandy dough to the food processor and turn it on. As the dough is running around and around, drizzle in the eggy water. Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out. Again, after you make pies for awhile, you’ll know this by feel alone.</p><p id="zlrecipe-instruction-2" class="instruction">Making the crust. Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so. Take it out and roll out the dough between two pieces of parchment paper. This means you won’t work any extra flour into the dough. Roll it out as thin as you can. Thinner. Thinner. Come on, you can do it — thinner still. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.</p><p id="zlrecipe-instruction-3" class="instruction">If the dough breaks, don’t despair. Simply lift pieces of the dough off the counter and meld it with the rest of the dough. Remember, there’s no gluten, so you can’t overwork the dough. Play with it, like you’re a kid again. Place the pie dough in the pie plate and crimp.</p><p id="zlrecipe-instruction-4" class="instruction">When you have a pie dough fully built, you are ready to make pie.</p><p id="zlrecipe-instruction-5" class="instruction">Put the pie pan in the refrigerator while you preheat the oven to 325° and make the filling</p>Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/
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		</div><div id="zlrecipe-title" class="fn b-b h-1 strong" >Gluten-Free Pie Crust</div>
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    </div><div class="img-desc-wrap"><div id="zlrecipe-summary"><p class="summary italic">The following for Gluten Free Pie Crust is again borrowed from The Gluten Free Girl and the Chef website.</p></div></div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><li id="zlrecipe-ingredient-0" class="ingredient">1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal)</li><li id="zlrecipe-ingredient-1" class="ingredient">2/3 cup (2 ounces) gluten-free oat flour</li><li id="zlrecipe-ingredient-2" class="ingredient">2/3 cup (2 ounces) tapioca flour</li><li id="zlrecipe-ingredient-3" class="ingredient">1½ cup (2 ounces) teff flour</li><li id="zlrecipe-ingredient-4" class="ingredient">½ cup (3 ounces) potato starch</li><li id="zlrecipe-ingredient-5" class="ingredient">1/4 cup (2 ounces) sweet rice flour</li><li id="zlrecipe-ingredient-6" class="ingredient">2 tsp xanthan gum</li><li id="zlrecipe-ingredient-7" class="ingredient">1/4 tsp guar gum</li><li id="zlrecipe-ingredient-8" class="ingredient">½ tsp kosher salt</li><li id="zlrecipe-ingredient-9" class="ingredient">5 tbsp butter, cold (or non-dairy butter sticks)</li><li id="zlrecipe-ingredient-10" class="ingredient">4 tbsp leaf lard, cold (see website for notes)</li><li id="zlrecipe-ingredient-11" class="ingredient">1 large egg</li><li id="zlrecipe-ingredient-12" class="ingredient">6 to 8 tbsp ice-cold water</li></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><span id="zlrecipe-instructions-list" class="instructions"><p id="zlrecipe-instruction-0" class="instruction">Finishing the dough. Combine the egg with 3 tablespoons of the water and whisk them together.Here’s where you can go two ways. If you want to do everything by hand, then do so. Add the eggy water to the dough. Work the dough together with your hands, or a rubber spatula, or whatever feels right. When the dough feels coherent, stop.</p><p id="zlrecipe-instruction-1" class="instruction">Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor. Move the sandy dough to the food processor and turn it on. As the dough is running around and around, drizzle in the eggy water. Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out. Again, after you make pies for awhile, you’ll know this by feel alone.</p><p id="zlrecipe-instruction-2" class="instruction">Making the crust. Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so. Take it out and roll out the dough between two pieces of parchment paper. This means you won’t work any extra flour into the dough. Roll it out as thin as you can. Thinner. Thinner. Come on, you can do it — thinner still. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.</p><p id="zlrecipe-instruction-3" class="instruction">If the dough breaks, don’t despair. Simply lift pieces of the dough off the counter and meld it with the rest of the dough. Remember, there’s no gluten, so you can’t overwork the dough. Play with it, like you’re a kid again. Place the pie dough in the pie plate and crimp.</p><p id="zlrecipe-instruction-4" class="instruction">When you have a pie dough fully built, you are ready to make pie.</p><p id="zlrecipe-instruction-5" class="instruction">Put the pie pan in the refrigerator while you preheat the oven to 325° and make the filling</p></span><div class="zl-linkback" >Google Recipe View Microformatting by <a title="ZipList Recipe Plugin" href="http://www.ziplist.com/recipe_plugin" target="_blank">ZipList Recipe Plugin</a></div><div class="ziplist-recipe-plugin" style="display: none;">1.4</div><a id="zl-printed-permalink" href="http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/"title="Permalink to Recipe">http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/</a></div></div>
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		<title>Rubbed Kale or Chard and Spinach Salad</title>
		<link>http://www.pulseholistichealth.com/recipes/rubbed-kale-or-chard-and-spinach-salad/</link>
		<comments>http://www.pulseholistichealth.com/recipes/rubbed-kale-or-chard-and-spinach-salad/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 18:13:09 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[holistic nutrition]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[nutrition]]></category>
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		<category><![CDATA[salads]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2388</guid>
		<description><![CDATA[<p> Print Rubbed Kale or Chard and Spinach Salad <p class="summary italic">This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.</p><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p>1 bunch kale or chard 1 bunch spinach washed and drained1 green apple, diced2 tbsp olive oil½ tsp salt½ cup dried cranberries½ cup roasted walnuts or pecans½ cup blue cheese (optional)2 tbsp apple cider vinegar<p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><p id="zlrecipe-instruction-0" class="instruction">Wash and trim kale or chard in a sink of warm water. Gently rip, tear or cut the leaves into small pieces. Remove any heavy stems. Shake off excess water and then roll kale or chard in a clean towel to dry. Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes. Mix kale with the rest of ingredients and toss with vinegar to coat.</p>Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.pulseholistichealth.com/recipes/rubbed-kale-or-chard-and-spinach-salad/
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    </div><div class="img-desc-wrap"><div id="zlrecipe-summary"><p class="summary italic">This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.</p></div></div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><li id="zlrecipe-ingredient-0" class="ingredient">1 bunch kale or chard</li><li id="zlrecipe-ingredient-1" class="ingredient">1 bunch spinach washed and drained</li><li id="zlrecipe-ingredient-2" class="ingredient">1 green apple, diced</li><li id="zlrecipe-ingredient-3" class="ingredient">2 tbsp olive oil</li><li id="zlrecipe-ingredient-4" class="ingredient">½ tsp salt</li><li id="zlrecipe-ingredient-5" class="ingredient">½ cup dried cranberries</li><li id="zlrecipe-ingredient-6" class="ingredient">½ cup roasted walnuts or pecans</li><li id="zlrecipe-ingredient-7" class="ingredient">½ cup blue cheese (optional)</li><li id="zlrecipe-ingredient-8" class="ingredient">2 tbsp apple cider vinegar</li></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><span id="zlrecipe-instructions-list" class="instructions"><p id="zlrecipe-instruction-0" class="instruction">Wash and trim kale or chard in a sink of warm water. Gently rip, tear or cut the leaves into small pieces. Remove any heavy stems. Shake off excess water and then roll kale or chard in a clean towel to dry. Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes. Mix kale with the rest of ingredients and toss with vinegar to coat.</p></span><div class="zl-linkback" >Google Recipe View Microformatting by <a title="ZipList Recipe Plugin" href="http://www.ziplist.com/recipe_plugin" target="_blank">ZipList Recipe Plugin</a></div><div class="ziplist-recipe-plugin" style="display: none;">1.4</div><a id="zl-printed-permalink" href="http://www.pulseholistichealth.com/recipes/rubbed-kale-or-chard-and-spinach-salad/"title="Permalink to Recipe">http://www.pulseholistichealth.com/recipes/rubbed-kale-or-chard-and-spinach-salad/</a></div></div>
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		<title>Beet and Pineapple Salad</title>
		<link>http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/</link>
		<comments>http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 18:11:35 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[holistic nutrition]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[Pulse Holistic Health]]></category>
		<category><![CDATA[salads]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2386</guid>
		<description><![CDATA[<p> Print Beet and Pineapple Salad <p class="summary italic">World Vegetarian Classics, Celia Brooks Brown, Published 2005 by Pavillion Books</p><p class="summary italic">Notes: The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.</p><p class="summary italic">The original proportions of the recipe are to serve 4. It is possible to increase the beets and pineapple significantly without increasing the other ingredients and still have a wonderfully balanced dish. If the flavors become too sweet, increase the white wine vinegar a ½ tbsp at a time and salt to taste until flavors balance.</p><p class="summary italic">If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.</p><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p>9 oz cooked beet½ large fresh pineapple (I use canned in water when fresh is not available in my area)1 small onion, sliced into thin rings (purple onion works very well here)½ tsp salt½ tsp suga<p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><p id="zlrecipe-instruction-0" class="instruction">Slice the cooked beet thinly. Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces. In a (preferably) ceramic or glass bowl, combine the beets, pineapple and onion rings. Mix the vinegar, salt and sugar together, then toss through the salad. Leave to stand for 30 minutes to allow flavors to meld, stirring occasionally.</p>Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/
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		</div><div id="zlrecipe-title" class="fn b-b h-1 strong" >Beet and Pineapple Salad</div>
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    </div><div class="img-desc-wrap"><div id="zlrecipe-summary"><p class="summary italic">World Vegetarian Classics, Celia Brooks Brown, Published 2005 by Pavillion Books</p><p class="summary italic">Notes: The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.</p><p class="summary italic">The original proportions of the recipe are to serve 4. It is possible to increase the beets and pineapple significantly without increasing the other ingredients and still have a wonderfully balanced dish. If the flavors become too sweet, increase the white wine vinegar a ½ tbsp at a time and salt to taste until flavors balance.</p><p class="summary italic">If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.</p></div></div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><li id="zlrecipe-ingredient-0" class="ingredient">9 oz cooked beet</li><li id="zlrecipe-ingredient-1" class="ingredient">½ large fresh pineapple (I use canned in water when fresh is not available in my area)</li><li id="zlrecipe-ingredient-2" class="ingredient">1 small onion, sliced into thin rings (purple onion works very well here)</li><li id="zlrecipe-ingredient-3" class="ingredient">½ tsp salt</li><li id="zlrecipe-ingredient-4" class="ingredient">½ tsp suga</li></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><span id="zlrecipe-instructions-list" class="instructions"><p id="zlrecipe-instruction-0" class="instruction">Slice the cooked beet thinly. Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces. In a (preferably) ceramic or glass bowl, combine the beets, pineapple and onion rings. Mix the vinegar, salt and sugar together, then toss through the salad. Leave to stand for 30 minutes to allow flavors to meld, stirring occasionally.</p></span><div class="zl-linkback" >Google Recipe View Microformatting by <a title="ZipList Recipe Plugin" href="http://www.ziplist.com/recipe_plugin" target="_blank">ZipList Recipe Plugin</a></div><div class="ziplist-recipe-plugin" style="display: none;">1.4</div><a id="zl-printed-permalink" href="http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/"title="Permalink to Recipe">http://www.pulseholistichealth.com/recipes/beet-and-pineapple-salad/</a></div></div>
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		<title>Gluten Free Stuffing</title>
		<link>http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/</link>
		<comments>http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 17:47:50 +0000</pubDate>
		<dc:creator>Nathan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Acupuncture]]></category>
		<category><![CDATA[Amma Therapy]]></category>
		<category><![CDATA[april crowell]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holistic nutrition]]></category>
		<category><![CDATA[nathan mandigo]]></category>
		<category><![CDATA[nedda jastremsky]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[Pulse Holistic Health]]></category>

		<guid isPermaLink="false">http://www.pulseholistichealth.com/?p=2383</guid>
		<description><![CDATA[<p> Print Gluten Free Stuffing <p class="summary italic">The following recipe for a gluten free stuffing recipe comes from a fun site, The Gluten Free Girl and the Chef. Any gluten free bread will work, though avoiding one that is heavy on seeds and whole grains is preferable. http://glutenfreegirl.com/this-is-the-gluten-free-stuffing-we-will-be-eating/</p><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p>2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled2 large ribs celery, medium diced1 large yellow onion, medium diced2 tbsp good olive oil2 tbsp garlic, finely chopped1 tbsp fresh rosemary, finely chopped1 tbsp fresh thyme, finely chopped1 tbsp fresh sage, finely chopped1 cup chicken stock1 egg yolk½ teaspoon salt½ teaspoon pepper<p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><p id="zlrecipe-instruction-0" class="instruction">Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.</p><p id="zlrecipe-instruction-1" class="instruction">Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)</p><p id="zlrecipe-instruction-2" class="instruction">Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.</p><p id="zlrecipe-instruction-3" class="instruction">Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.</p><p id="zlrecipe-instruction-4" class="instruction">Serves six to eight people, depending on their appetite for stuffing.</p>Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/
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		</div><div id="zlrecipe-title" class="fn b-b h-1 strong" >Gluten Free Stuffing</div>
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    </div><div class="img-desc-wrap"><div id="zlrecipe-summary"><p class="summary italic">The following recipe for a gluten free stuffing recipe comes from a fun site, The Gluten Free Girl and the Chef.  Any gluten free bread will work, though avoiding one that is heavy on seeds and whole grains is preferable.
http://glutenfreegirl.com/this-is-the-gluten-free-stuffing-we-will-be-eating/</p></div></div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><img class = "ingredient-image" src="http://www.pulseholistichealth.com/wp-content/uploads/2011/11/stuffing.jpg" /><li id="zlrecipe-ingredient-1" class="ingredient">2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled</li><li id="zlrecipe-ingredient-2" class="ingredient">2 large ribs celery, medium diced</li><li id="zlrecipe-ingredient-3" class="ingredient">1 large yellow onion, medium diced</li><li id="zlrecipe-ingredient-4" class="ingredient">2 tbsp good olive oil</li><li id="zlrecipe-ingredient-5" class="ingredient">2 tbsp garlic, finely chopped</li><li id="zlrecipe-ingredient-6" class="ingredient">1 tbsp fresh rosemary, finely chopped</li><li id="zlrecipe-ingredient-7" class="ingredient">1 tbsp fresh thyme, finely chopped</li><li id="zlrecipe-ingredient-8" class="ingredient">1 tbsp fresh sage, finely chopped</li><li id="zlrecipe-ingredient-9" class="ingredient">1 cup chicken stock</li><li id="zlrecipe-ingredient-10" class="ingredient">1 egg yolk</li><li id="zlrecipe-ingredient-11" class="ingredient">½ teaspoon salt</li><li id="zlrecipe-ingredient-12" class="ingredient">½ teaspoon pepper</li></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><span id="zlrecipe-instructions-list" class="instructions"><p id="zlrecipe-instruction-0" class="instruction">Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.</p><p id="zlrecipe-instruction-1" class="instruction">Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)</p><p id="zlrecipe-instruction-2" class="instruction">Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.</p><p id="zlrecipe-instruction-3" class="instruction">Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.</p><p id="zlrecipe-instruction-4" class="instruction">Serves six to eight people, depending on their appetite for stuffing.</p></span><div class="zl-linkback" >Google Recipe View Microformatting by <a title="ZipList Recipe Plugin" href="http://www.ziplist.com/recipe_plugin" target="_blank">ZipList Recipe Plugin</a></div><div class="ziplist-recipe-plugin" style="display: none;">1.4</div><a id="zl-printed-permalink" href="http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/"title="Permalink to Recipe">http://www.pulseholistichealth.com/recipes/gluten-free-stuffing/</a></div></div>
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