Home-made Heat Pack for Tense Shoulders

One of my favorites when it gets chilly is a home-made heat pack. Did you know? Putting together these few simple household items can help soothe a tense neck/back, cramps, or cold belly.

What you will need:

• 1 pair new socks (preferably the long type that goes up to your calf or knee) 🧦

• dry, uncooked rice or beans

Directions:

Simply pour enough dry uncooked rice or beans in to the sock, remember to leave about 6-8 inches off the top. Use the open end of the sock to tie a knot like in the photo. Repeat with the other sock. You can then put it in the microwave for about a minute to warm (length of time will vary depending on your microwave). Check temperature, make sure it's not too hot. (Tip: if it's too hot, grab one end of the sock and let the filling move from one end to the other, hold the sock by the other end and repeat this a few times. Moving it like this helps evenly disperse the heat and avoid hot spots.) Voila! You now have two reusable home-made heat packs. Reheat in microwave whenever you feel a chill. ❄️🥶

Heat/warmth is a great way to soothe the body, like cuddling up in a warm blanket or warm drink. Heat is great therapy when you’ve been outside on a windy/cold day and start feeling the chills; wear this heat pack around your neck. Working on the computer lots and have tense/stiff shoulders? Use this heat pack on your shoulders. Added bonus of this heat pack is that its got a little bit of weight to it, which also feels soothing and may help bring awareness to your posture. Stomachache? Cramping? Poor digestion? All of these discomforts can be aided by wearing this heat pack on your belly while sitting.

Chef Morimoto's Cookbook Inspiration

Do you like cookbooks? There’s something so special about cookbooks. I enjoy looking through delicious recipes and dishes never attempted before, almost like book of possibilities! I recently stumbled across, "Mastering the Art of Japanese Home Cooking" by Chef Masaharu Morimoto.

Figured I'd flip through to find some good recipes and instead I was drawn to read his bio/intro about his humble beginnings. He didn't come from a family of talented culinary masters, but instead worked hard from the time he was a teenager; taking on various roles in restaurant kitchen, learning as much as he could.

Experience helped build his palate and appreciate subtle flavors that could be attained by proper technique and simple quality ingredients. Through this book he emphasizes the importance of slowing down, make your own stock and soups to make delicious basics to build on to really enjoy the ‘Umami’ (savory) flavor. Instead of quick/instant recipes, he explains the depth of flavors can be more appreciated with making your own; but it doesn't take long. A gentle low simmer of kombu and bonito fish flakes and voila in 15min you have homemade Japanese stock. Feeling inspired to make broth/soup again with cooler temperatures starting to creep in. Thank you Mr. Morimoto, I will! Hope you're a bit inspired too and check out his recipes🥢

Where to get good Kombu you ask? One of my favorite places to get seaweed for soups and cooking is “Ironbound Island Seaweed is dedicated to the sustainable harvesting of wild seaweeds from the cold, clean waters of the Schoodic Peninsula and surrounding islands of eastern Maine.” quoted directly from their website. http://www.ironboundisland.com/ I actually just ordered a batch from them, and excited to make some belly-warming soups. Don’t want to wait for a shipment? You can pickup sea kelp (kombu) at most local Asian supermarkets or just pickup some chicken and make a chicken stock, even a good bone broth can be so delicious.

On a side note, in Chef Morimoto’s book, he mentions that many households in Japan now commonly use an instant powdered version for dashi stock in a pinch. However, he defends his point that although its one more step, it really isn’t a difficult thing to make dashi, and its worth the time to do it. Its true, its like a lost art. For example, when I was growing up, my mom was often busy and exhausted after work, so she would use a boxed Japanese curry to make a quick dinner. As an adult, cooking dinner for my family, I did what my mother did and used the curry mix. However, I tried making it from scratch just a few years ago and now much prefer making it easily from scratch because not only does it taste so much better, its a lot less thickeners and additives. So its made me reconsider many dishes my mom used to make for sheer need to quickly make dinner for family; I thought it was somehow the only way to make it, as silly as that sounds. Of course I love my mom and know she was only doing her best, but I’m grateful for cookbooks and recipes that inspire us to learn and improve; the most fun part is being able to share your creation with others. With the Holidays right around the corner, and food/festivities at its core, what better time to enjoy cook books and create something delicious?

Settling in to the New location in Winter Park

New location is OPEN✨ Realized yesterday that I'd forgotten to post that the office is now open and ready for patients. 😅 It's been a busy few months leading up to this.. Feeling like I can finally breathe again and get back to doing what I love!
Feedback we've gotten about the space is that it feels Healing and peaceful. Its really what we strived to create here in Winter Park. The Practice of Eastern Medicine is just as much about balance in our surroundings and what we see, as it is about the treatment itself. Reach out if you need some Acupuncture, Tuina bodywork, Singing bowl sessions or a combination. You can book online or send a message with any questions. Sessions are by-appointment only. Hope to see you soon!

Simple Rice Porridge for Better Digestion

Eastern Medicine and Eastern Culture have overlaps in concepts of Food As Medicine. In Japan, when someone isn’t feeling well, we make a rice porridge called “Okayu”. Its a simple home-remedy for when a family member is home with a cold, flu or stomach bug… pretty much anytime you or someone isn’t feeling well, expect to be eating this while you’re on the mend. In Korea its called Jook, Congee in Chinese, and I’m sure eat Asian country has its own variation. Its warming for the stomach, easy to digest, and has no oils or fats to slow absorption. Basic recipe I’m most familiar with is Japanese white rice, slow cooked with extra water to make it like a thick soup. You can try this next time when you’re not feeling well or you’re taking care of someone, eaten too much or overindulged.. the list can go on. I’ve included a link for a recipe that the author further explains and a variation on the regular porridge. The main premise of this is nourishing the body in a gentle way so that your digestion can do its job and your body can expend minimal energy while recovering. Read on if you’re interested in making it or learning more. I find its always best to know these things ahead of time and recollect when you need it. Hope you give it a try and let Food be your Medicine!

Seven Herb Rice Porridge Recipe

Qigong for Good Health and Vitality

Qigong has been around for centuries and has helped people maintain good health all around the world. Lucky for you, one of my long-time favorite teachers, Bill Helm, has kindly posted Qigong that even a newbie can start practicing right away. Ideally, you should be wearing comfortable clothes and have enough space where you can swing your arms without hitting anyone or thing. Best of all, you don’t need any equipment or go anywhere to practice this, which is great if you’re Sheltering in place like most of the world right now. There’s plenty of workout/yoga/taichi/qigong videos out there; but for those who want a reliable start with a great teacher, here you go! If possible, practice Qigong daily for best health benefits. Below are direct links to the qigong videos. Hope you give them a try!

Crane Breathing for supporting the Lungs

Taiji Ball exercise with Bill Helm

Qi Cultivation Exercises

Yi Jin Jing with Bill Helm

Seated meditation with Bill Helm