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  • Winter Acupuncture and Restorative Yoga Dates!

    Winter Acupuncture and Restorative Yoga Dates!

    New Winter Dates for Restorative Yoga and Acupuncture!

    Click Here to Register!

    Trumansburg: 2/4/17

    Winter Reset ~ Restorative Yoga with Acupuncture

    Sunday February 4th at The Hidden Door ( 27 West Main Street/through alley) 3-5pm

    (Needle-free & acupressure options available)

    Join Acupuncturist Abby Richardson, MS, L.Ac, Dipl.OM and Yoga instructor Sara Worden, RYT for a winter practice. Warm your inner FIRE and help your body connect to it's deepest vitality in this cold, wet, and dark time of year. Gentle yoga sequence and acupuncture/acupressure points are designed to stimulate and harmonize the liver, lung, digestive, and nervous systems.

    Beginners welcome! Needle-free & acupressure options are available.

    Pre-registration required. Early-Bird discount applies until 1 week before workshop. For more information contact Sara at (607) 379 -2866 or register here! All participants get 20% off a private session with Abby and/or Sara. 

    Ithaca: 2/12/17

    Winter Reset ~ Restorative Yoga with Acupuncture

    Monday February 12th at Rasa Spa, 6-7:30

    (Needle-free & acupressure options available)

    Join Acupuncturist Abby Richardson, MS, L.Ac, Dipl.OM and Yoga instructor Sara Worden, RYT for a winter practice. Warm your inner FIRE and help your body connect to it's deepest vitality in this cold, wet, and dark time of year. Gentle yoga sequence and acupuncture/acupressure points are designed to stimulate and harmonize the liver, lung, digestive, and nervous systems.

    Beginners welcome! Needle-free & acupressure options are available.

    Pre-registration required. Early-Bird discount applies until 1 week before workshop. For more information contact Sara at (607) 379 -2866 or register here! All participants get 20% off a private session with Abby and/or Sara. 

  • How To Make Nourishing Beet Kvass

    How To Make Nourishing Beet Kvass

    Beets!  Such a fantastic little root! (and don't discard the greens! sautee them up with a little garlic and olive oil and you won't be disappointed :)  

    From a Chinese medicine perspective beets are a great way to nourish the blood and soothe the liver.  This is useful for many conditions from certain presentations of insomnia and anxiety to menstrual disorders, constipation, and dry brittle skin and hair.  

    From a western nutritional prespective beets are a cardiovascular powerhouse, decreasing homocysteine in the the blood, they are also a good source of b-vitamins, and have moderate levels of potassium and iron.  

    PLUS: They are sweet, delicious, and add beautiful color to any dish.  You can roast them, shred them onto your salad, make a tasty ruby red soup, spiralize them and add peanut sauce, really the possibilties are endless!  

    Today I will share a recipe for beet kvass, a fermented beet beverage that is scrumptious :)  It also happens to be beautful and really good for you.  Not only will you get the above stated benefits of the beetroot, you get the added benefit of a hefty dose gut-healthy probiotics!  This is really a snap to make at home which is great, because many places you can't purchase it, and if you are fortunate enough to live somewhere you can buy kvass, it's not cheap.  So let's get started:

    1/2 Gallon of Beet Kvass

    •1-2 large beets (I used 2, but 1 is certainly sufficient for 1/2 gallon jar)

    •Salt

    •Water

    (yup, that's it!!)

    optionally you can add additions for different flavors, I added finely chopped fresh ginger and fresh turmeric to mine.

    Step 1: Chop the beets into small cubes (no bigger that 1/2 inch, I did mine as about 1/4 inch cubes) More surface area seems to make things go more smoothly and more swiftly.  The chopping process can take a little while (depending on your knife skills) but the effort pays off in the end.  Chop any additional ingredient you might want to add (ginger, turmeric, carrots, etc.) (image: top left)

    Step 2: Put the chopped ingredients into a 1/2 gallon mason jar (image: top right)

    Step 3: Cover the chopped beets with water to mostly fill the jar (image: bottom left)

    Step 4: add a pinch of salt, I used 2 pinches for the amount of beets I used, so twice the amount in the image above (image: bottom right)

    Step 5: Put the top on your jar, BUT DON'T TIGHTEN IT ALL THE WAY, or alternatively cover with a thin cloth and use a rubber band to secure it.  You want the gasses created in the fermentation process to be able to escape while protecting the liquid. 

    Step 6: Let it sit at room temperature for a few days (up to 5 even). Check it and give it a taste everyday, each batch will be a little different and you'll want to make it to your flavor preferences.  When it reaches a lovely deep color and a flavor you like:

    Step 7: Strain out the beets and store the kvass in the refrigerator.

    TIPS: 

    • make larger batches, then all the chopping has a higher payoff :) (i usually make a gallon at a time, but a minimum of 1/2 gallon) Simply adjust the amount of veggies and salt, it's not an exact science so just experiment!
    • REMEMBER NOT TO FULLY TIGHTEN ANY LID, the fermentation process creates pressure.  You can always use a cloth with a rubber band as another option instead of the jar's lid.
    • With warmer temperatures, the fermentation process moves faster, so CHECK THE KVASS EVERY DAY
    • Compost those lovely beets (or if you happen to have pigs or chickens, they love them!)
    • the images are just a guide, I could EASILY have used half the amount of beets, but I had 2 so I used 2, I just couldn't stop chopping :)
    HAPPY FERMENTING!!
     
  • Fall Recipes For Your Lungs

    Fall Recipes For Your Lungs

    Ah Fall, my favorite time of year!

    In Chinese medicine, Fall is associated with your lungs.  I think of this in terms of waking up on that first morning when temperatures have dropped into the 40s (or even 30s) and the air feels crisp and clean, my lungs seem eager to drink it in!  

    For others this relationship may be more appartent in terms of pathology.  Maybe your allergies act up with dry throat, dry cough, itchy eyes, and a stuffy nose (all related to the lung in Chinese medicine).  Or perhaps you catch that first cold of the season.  

    Whatever the case, this is a great time of year to take some care of your lungs and your immune system!    So with that in mind I am sharing a few simple recipes for you to help your lungs through the fall season.

    Simple Cold-Stopper Tea

    Make and drink this tea at the very first signs of a cold, such as chills and fever, stuffy/runny nose, headache, and body aches.

    3-5 slices of fresh ginger

    2 Scallions (white part only)

    8-12 oz of water

    Chop the ginger and the whites of the scallion and add to water.  Boil for no more than 5 minutes. Drink warm 3-5 times per day while symptoms last.

    Cough Soothing Poached Pears

    Make this simple dish when you have a dry cough that just won't go away. Particularly useful to help soothe an unproductive cough that interrupts your sleep.  Eat about 45 min.-1 hr. before bed.

    1 Fresh pear

    1-2 Tablespoons honey

    Approx. 1/4 cup of water

    Cut the pear in half lengthwise and scoop out the seeds.  Place the 2 halves in a pan, flat (cut) side up.  Fill the scooped out areas with honey.  Add water until it reaches about 1/4 to 1/2 way up the pears.  Bring the water to a boil, cover, turn down heat to low/simmer, and cook until pears are soft (this will go faster if you have removed the skin of the pear, but either way is fine).  While still warm, eat the pears and drink the liquid.

    Delicious Cold/Flu Preventing Garnish

    Make this tasty garnish/condiment/topping and use liberally throughout the cold and flu season.  The ingredients are anti-bacterial and anti-viral and thus are a great addition to your autumn, winter, and early spring cooking.  Put on steamed vegetables, pasta, toast, meats, the possibilites are endless!

    2 cups Extra Virgin Olive Oil

    6 sprigs fresh rosemary

    15 sprigs fresh thyme

    25 sprigs fresh oregano

    25-30 leaves fresh basil

    2-3 cloves fresh garlic

    Juice of 1/2 lemon

    Pinch of salt (opt.)

    Put all ingredients in a blender or food processor and blend.  Be careful to blend in short bursts (can use pulse setting) so that the ingredients don't get heated.  

    Enjoy!! and Breathe in this beautiful Autumn!

  • Autumn Workshop: Register Now!!

    Autumn Workshop: Register Now!!

    Join me and Yoga instructor Sara Worden to help your body, mind, and spirit ease through the fall transition.

    We are offering 2 dates and 2 locations for our Restorative Yoga and Acupuncture workshops we hope to see you there!

    CLICK HERE TO REGISTER NOW!

  • Upcoming Spring Event!!

    Greetings! Happy Spring!

    Spring is seen as a time of birth and renewal. The dormant yin aspects of winter are transforming into the vibrant yang aspects of spring and summer.  

    To help your body, mind, and spirit through this transition from winter to spring and spring to summer, join me and yoga instructor Sara Worden, RYT for a spring renewal workshop!

    Spring Renewal :: Restorative Yoga with Acupuncture

    (needle-free & acupressure options available)

    Wednesday May 24th 6-7:30p at Rasa Spa

    $45

    Join acupuncturist Abby Richardson MS, L.Ac, Dipl.OM and Yoga instructor Sara Worden RYT for a small and intimate class in Rasa Spa's beautiful community space. Ease your body, mind, and spirit through the transition from Spring to Summer by helping to align the systems in your body.  Gentle yoga sequence and acupuncture/acupressure points are designed to stimulate and harmonize the liver, lung, digestive, and nervous systems.

    Beginners welcome!  

    Pre-registration required.

    For more information contact Sara @ 607-379-2866 

    or

    Register here: Restorative Yoga & Acupuncture!

    We look forward to seeing you!