Good Vibes

Sounds sooo good...

There's nothing like some great tunes to either motivate, relax, or bring you back to a great moment in time.  People have been commenting on my choice of music selection during acupuncture & massage treatments, as it's not your typical "spa" music.  I like to play anything from soft rock, folk, jazz, electronic, to deep house.  Below are some good vibes that are on my playlist...in hopes of taking you back to my treatment table where you are always and forever relaxed.  Enjoy.

Moan (Vocal Version Featuring Anne Trolle) by Trentmoller

Part 4 by Sixtoo

Le Monde by Thievery Corporation

Heartbeats by Jose Gonzalez

Swingset Chain by Loquat

As the Rush Comes (Gabriel & Dresden Chillout Mix) by Motorcyle

Illuminate (Remixed by Invisible Ballet) by The Azoic

My Friend T3 (Remix of Resynthesize) by Mrs Jynx

Sweet Jane by Cowboy Junkies

Boy With a Coin by Iron & Wine

Just Like Heaven by the Watson Twins

She is Love by Parachute

What if You by Joshua Radin

Soon it Will be Cold Enough to Build Fires by Emancipator

Falling Slowly by Glen Hansard & Marketa Irglova
Heart Skipped a Beat by XX

Mad World by Michael Andrews and Gary Jules

Better Days by Eddie Vedder

I Don't Feel It Anymore (Song of the Sparrow) by William Fitzsimmons

Black Milk by Massive Attack

Your Hand in Mine by Explosions in the Sky

Forever by Ben Harper

Backside Grind (Pt. 2) by Plan B

Hayling by FC Kahuna

Fantasy by XX

Let Go by Frou Frou

Let It Be Me by Ray LaMontagne

Sans Soleil by Miike Snow

Time of Your Song by Matisyahu

Miss You by Trentmoller

All Things Fall: Food Facts & Fresh Recipes

 “Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.”  - Stanley Horowitz

La Jolla Suns

Did you know California grows about 80% of all fruits and vegetables in the U.S?  YUM!

I love love looove Farmer’s Markets.  The La Jolla Farmer’s Market has become my Sunday routine.  It has everything from green juice, to amazing produce, fresh caught fish/meat, and gorgeous flowers.  Not only are you getting the freshest, most delicious produce, but you are also reducing carbon emissions while supporting local farmers, businesses, and your local community.

My favorite are the chocolate peppers!

San Diego has a farmers market every day of the week:                

http://www.sdfarmbureau.org/BuyLocal/Farmers-Markets.php

Why buy local?

According to Local Harvest, most produce in the US is picked 4 to 7 days prior and shipped on average 1,500 miles before showing up at our supermarkets.  This is only talking about US grown products!  As the cost of energy continues to grow, better buying practices such as supporting local production and smaller organic farms should be a priority.  Massive agriculture facilities are contributing to pollution of our soil and water, as seen by continued e-Coli, GMO-contamination, and other health scares.  Most recently, food-borne illnesses from cantaloupe, ground turkey, and eggs have been spotlighted for cases of severe illness, hospitalizations, and a few deaths.

Only 18 cents of every dollar, when buying at a large supermarket, go to the grower (82 cents go to various middlemen).  However, there are almost two million farms in the USA, 80% of which are small farms, and a large percentage are family owned. More and more of these farmers are now selling their products directly to the public via CSA programs, Farmers' Markets, Food Coops, u-picks, and farm stands.

What is a CSA program?

Local Harvest explains the basics: a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included.  Consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box of seasonal produce each week throughout the farming season.  The risks include sharing the risk of farming including poor harvests, unfavorable weather, or pests.  The benefits, however, include better pricing on crops, and the farmers have financial security so they can focus on the quality of their crops rather than on marketing strategies. 

Want to join one? Here are Nationwide CSA Listings:

      Biodynamic Farming and Gardening Association CSA listings:

      http://www.biodynamics.com/csa.html

      Local Harvest:

      http://www.localharvest.org/csa/

      The Eat Well Guide:

      http://www.eatwellguide.org/

What’s the story on carbon emissions?

According to the National Resources Defense Council (NRDC):

·      Today, the typical American prepared meal contains, on average, ingredients from at least five countries outside the United States.

·      In 2005, the import of fruits, nuts, and vegetables into California by airplane released more than 70,000 tons of CO2, which is equivalent to more than 12,000 cars on the road.

·      Almost 250,000 tons of global warming gases released were attributable to imports of food products—the equivalent amount of pollution produced by more than 40,000 vehicles on the road or nearly two power plants.

·      The effects all this pollution can have on our health may be reflected in high rates of asthma and other respiratory symptoms, as well as increased school absence days for children.

·      Approximately 950 cases of asthma, 16,870 missed schools days, 43 hospital admissions, and 37 premature deaths could be attributed to the worsened air quality from food imports, according to freight transport–related projections by the California Air Resources Board.

·       Studies show that when you combine all locally grown food, it still produces less carbon dioxide emissions in transport than any one imported product.

Organic 'Rules'?

According to the USDA, for a product or food to be labeled “organic," there are specific approved methods and restrictions.  

• Animals have not been treated with antibiotics, growth hormones, or feed made from animal byproducts. 
• Animals are fed organic feed for at least a year and have access to the outdoors.
• Food hasn't been genetically modified.
• Fertilizer does not contain sewage sludge or synthetic ingredients.
• Produce hasn't been contaminated with synthetic chemicals used as pesticides
• “100% Organic”: Product must contain 100 percent organic ingredients.
• “Organic”: At least 95 percent of ingredients are organically produced.
• “Made with Organic Ingredients”: At least 70 percent of ingredients are organic. The remaining 30 percent must come from the USDA’s approved list.
• “Free-range” or “Free-roaming”:  Outdoor access be made available for “an undetermined period each day.” Be careful of this one!
• “Natural” or “All Natural”: Does not mean organic. There is no standard definition for this term except with meat and poultry products. (USDA defines “natural” as not containing any artificial flavoring, colors, chemical preservatives, or synthetic ingredients).  The producer or manufacturer alone decides whether to use it.

Benefits of buying organic:

Baby Eggplants..great grilled or baked!

·     GM-free: Genetically modified (GM) crops aren’t allowed under organic standards.

·     Good for wildlife and the environment: Organic farms are home to bees, birds, and butterflies.  Organic farming also produces less carbon dioxide (the main global warming gas) as well as fewer dangerous wastes.

·     Great tasting: Fresh produce means better tasting and more nutritious.

·     High standards: All organic farms are inspected at least once a year to ensure that they comply with the high standards set down by organic regulators. 

The "Dirty Dozen"

The Today Show did a great segment on "Organic Food: Is It Worth the Extra Money".  Based on an analysis of more than 100,000 U.S. government pesticide test results, researchers at the Environmental Working Group (EWG) have developed the “dirty dozen” of fruits and vegetables: all of whose conventional counterparts contain loads of pesticides.  According to some studies, over 350 chemical pesticides are routinely used in conventional farming.  Farms crops can be sprayed up to 30 times in a season with a cocktail of synthetic fertilizers and pesticides. The plants absorb these chemicals through their leaves, fruit, and through the soil....which end up on our plates.

Must-Buy Organic List (the "Dirty Dozen")

 Fruit

• Apples
• Cherries
• Grapes, imported (Chili)
• Nectarines
• Peaches
• Pears
• Raspberries
• Strawberries

Vegetables

• Bell peppers
• Celery
• Potatoes
• Spinach

What’s In Season This Fall?

The Center for Urban Education about Sustainable Agriculture is a great resource for seasonal vegetables, availability from different farms, and amazing recipes:  http://cuesa.org/page/seasonality-chart-vegetables

Almonds • Apples • Artichokes • Asian pears • Asian vegetables • Avocados • Beans, shelling • Beets • Blackberries • Bok choy • Broccoli • Broccoli rabe • Brussels sprouts • Burdock • Cabbage • Cactus Pads • Cactus Pears • Cardoons • Carrots • Cauliflower • Celeriac • Celery • Chard • Cherimoyas • Chicory • Collards • Corn • Cress • Cucumbers • Dates • Eggplant • Endive • Feijoas • Fennel • Figs • Garlic • Ginger root • Grapefruit • Grapes • Guavas • Herbs • Horseradish • Jicama • Jujubes • Kale • Kiwi • Kohlrabi • Kumquats • Lambsquarters • Leeks • Lemons • Lettuce • Limes • Mandarins • MelonsMushrooms • Mustard greens • Nectarines • Nuts • Okra • Olives • Onions • Orach • Oranges • Parsnips • Peaches • Pears • Peas • Peppers, sweet • Persimmons • Plums • Pluots • Pomegranates • Pomelos • Potatoes • Puntarelle • Purslane • Quince • Radishes • Raspberries • Rhubarb • Rutabagas • Salsify • Scallions • Shallots • Spinach • Sprouts • Squash, summer • Strawberries • Tomatoes • Turnips 

Is your favorite on the List?

Sharp’s Healthcare provides a guide in the greater San Diego area of restaurants that offer local, farm-to-table — or organic — meal options.   

 http://www.sharp.com/nutrition/organic-restaurants.cfm 

Some of my favorites are: 

    * Arterra Restaurant, Del Mar (inside Marriott)

    * Bread and Cie, Hillcrest

    * Café Chloe, Downtown

    * Extraordinary Desserts, Little Italy, North Park

    * Fig Tree Café, Pacific Beach

    * George's California Modern, La Jolla

    * Jsix Restaurant and Rooftop Bar, Gaslamp

    * Market Restaurant and Bar, Del Mar

    * Nine-Ten, La Jolla

    * Solare Ristorante and Lounge, Point Loma

    * Lean and Green, La Jolla

    * Tender Greens, Point Loma/Liberty Station

    * Terra, Hillcrest

    * Whisk n' Ladle, La Jolla

Fall Recipes:

In Chinese Medicine, adapting your diet to the change of seasons is important for immunity and overall balance.  We are officially in autumn, meaning the cooler days should inspire us to incorporate warmer foods such as beets, carrots, yams, garlic and ginger into our diets.  Here are a few of my favorite fall recipes:

Grilled Sea Bass w/ Walnut Basil Ginger Pesto

Source: ME! 

* Fish Tip! El Pescador Fish Market on Pearl in La Jolla has the best local, amazing, fresh fish. Hands down.  http://www.elpescadorfishmarket.com/

Serves 4

INGREDIENTS 4 filets of sea bass (or any white fish, skin on), 2 lemons, 4 oz fresh basil, 1 oz raw walnuts, 1 garlic bulb, fresh ginger root, olive oil, salt and pepper

PREPARATION:

• Pre-heat oven to 375 degrees or turn on grill.
• Sprinkle sea-bass generously with lemon, olive oil, salt, and pepper.  Set aside.
• For the pesto: Peel garlic bulb and ginger root & slice into squares.  Take off stems from basil.  Add garlic, ginger, basil, and walnuts to food processor.  Squeeze 1 lemon, add salt, pepper, and about 2 tbspn olive oil.  Blend until smooth.
• Bake fish about 15-20 minutes (until flaky) or grill skin-side down about 10-12 minutes.
• Serve fish with side of pesto & any other side dishes. 

 

Marinated Beet and Heirloom Tomato Salad with Yogurt-Pistachio Dressing 

Source: Charlie Ayers, Executive Chef at Calafia Café and author of Food 2.0  

Serves 10 


INGREDIENTS

 5 pounds golden beets with tops,
 5 pounds red beets with tops,
 Olive oil,
 Kosher salt,
 Fresh ground pepper,
 1 bunch fresh dill,
 4 bunches fresh chives,
 Grain mustard, 
Champagne vinegar,
 1 ½ pounds pistachios,
 2 quarts organic yogurt,
 Onion powder,
 Ground cumin,
 10 pounds green heirloom tomatoes


PREPARATION

·      Preheat oven to 375 degrees. Wash beets, remove tops; wash, dry and reserve for later. Rub oil, salt and pepper on the beets, place on a sheet pan and bake for 45 - 60 minutes. Remove from the oven when you can pierce the beet with a toothpick. Set aside and allow to cool enough to easily peel. 


·      Meanwhile make a marinade with the chives, dill, grain mustard, champagne vinegar and olive oil. Peel the beets and dice into medium cubes. Mix beet greens along with diced beets with marinade and allow to rest; over night is best, however a couple hours will do.


·      Toast the pistachios lightly, allow to cool, reserve some for garnish, and add the rest to a food processor.  Add in yogurt, onion powder, cumin, kosher salt and fresh ground pepper. Blend until pistachio-yogurt mixture is smooth. Refrigerate until ready to use.
 

• Slice the tomatoes. Add a small amount of pistachio-yogurt dressing on top of each tomato slice, followed by the marinated beet salad. garnish with toasted pistachios.

Fire Roasted Eggplant Soup

Source: Chef Sondra Bernstein, The Girl and The Fig.

Serves 6


INGREDIENTS:

Eggplant 
2 pounds Japanese eggplant, cut lengthwise, ends cut off, 
3 tablespoons blended olive oil,
1 tablespoon balsamic vinegar,
 salt & black pepper,
2 medium yellow onions, sliced thin
1 tablespoon butter,
 1 quart Chicken Stock, 
2 tablespoons lemon juice,
 2 tablespoons Dijon mustard, 
crème fraiche for garnish, ¼ cup roasted red peppers, sliced, for garnish



PREPARATION



For the eggplant

·      Toss the eggplant gently with 2 tablespoons oil, balsamic vinegar, salt & pepper in a stainless steel bowl. Char the eggplant on a grill, turning to char evenly. Set the eggplant aside.


·      Heat the remaining oil & butter over medium heat in a large pot and sauté onions until translucent. Chop the eggplant and add to onions. Cover with the chicken stock. Bring to a boil, cover, reduce and simmer for 30 minutes.


·      Puree the soup mixture in a blender. Add the lemon juice and Dijon mustard. Adjust seasoning with salt & pepper. Ladle soup into bowls. Garnish with crème fraiche & roasted red pepper slices.

For the peppers

·      Roast the peppers on all sides on a grill or under a broiler until skin is well charred. Put in container cover with plastic wrap. Refrigerate until cool. Peel and seed the peppers. Slice lengthwise. Toss with olive oil and refrigerate until needed.

Cedar-Planked Salmon with Maple Glaze

Source: Thy Tran, CUESA. 

Serves 4


INGREDIENTS

 Cedar or alder wood plank (1-inch thick), soaked in water for at least 1 hour,
 Fennel sprigs, dill greens or whole scallions,
1 ½ pounds center-cut salmon, with skin on, Kosher or sea salt,
 Freshly ground pepper,
 2 tablespoons organic maple syrup,
1 teaspoon Dijon mustard


PREPARATION

·      Preheat oven to 350 degrees. Line the wood plank with an even layer of the fresh herbs.


·      Sprinkle the salmon generously with salt and pepper. In a small bowl, stir together the maple syrup and the mustard until blended; brush on the fish.


·      Arrange the salmon skin-side down on the prepared plank. Place the plank on a large baking sheet (or, alternatively, line the oven shelf with a sheet of aluminum foil) to catch any cooking juices.


• Roast until the center flakes with the tip of a paring knife but still retains a touch of pink translucence, or about 8 minutes for every inch of thickness of the salmon.
• Serve w/ a rice pilaf.

Happy Fall!! 

7 Seasonal Shifts for Spring

"The harvest of the whole year depends on what you sow in the Springtime" 

-Chinese Proverb

The Tao of Wellness explains that our body is naturally made to cleanse itself.  However, with diet, environmental toxins and stressors, and a fast-paced lifestyle, this natural ability can become compromised.  Exposure to harmful toxins (Japan come to mind?), pesticides, antibiotics, and mercury in food are just a few examples of immune system compromisers.  Some common symptoms of disruption are fatigue, weight gain, allergies, frequent colds/infections, joint pain/muscle weakness, digestive issues (constipation, diarrhea, indigestion, acid reflux), acne and skin infections.

Practitioners of Chinese Medicine appreciate the impact that seasons have on our bodies.  Most of us naturally shift our activities, food and lifestyle according to the seasons (in winter: more stews/soups, and rest, in summer: more salads/raw food, and activity).  It is interesting when you actually become aware of these subtle shifts and are able to use them as a platform to maximize your health and well-being.  You feel better overall because you are working with nature to eat, live, and play seasonally.  (For example, asthma and lung problems peak in the fall....similar to the fact that in Chinese Medicine the Lungs correspond to the Fall Season?) 

Here are some helpful hints to maximize Spring and set the tone for the upcoming months...

1) Move, Move, Move: During the Spring time all living things begin to grow.  It is a time of longer days and warmer weather.  If you don't have a normal exercise routine...Start one! Exercise heats the body to cool the mind.  Go for a bike ride, run, hike, or take up a dance or yoga class.  BTW...one of the reasons I love yoga so much is because you literally open and stretch all the channels/meridians in your body.  It's incredible to actually feel energy move through your body in places that were tight and stuck.  Plus you get the added benefit of meditation where you can't help but focus on your breath and where you are right now.  For those of you not into yoga, find out what works for you and gets you to that place of "I feel AMAZING."

2) Eat for Life:  Feed your body with abundant nutrients and eliminate foods that contain harmful substances.  Personally I'm not a huge fan of cleanses, except the kind that encourage clean eating (whole grains, fruit, vegetables, lost of greens).  I understand the concept of a cleanse, the idea that you need a boost in the right direction, especially if you're used to In-and-Out every day.  However, diet is a lifestyle, and is something you do and participate in every day of your life.  Chinese medicine is all about balance, which is why consistently giving your body healthy food over time is more beneficial than a 10-day crash course of lemon juice and cayenne pepper.  Stick to the tried and true method of farm-to-fork....if it doesn't come out of the ground, don't eat it. 

3) Cleanse Your Closet:  Ever heard of the 80-20 rule? Basically it means we wear 20% of our clothes...80% of the time.  (It's fun because you can apply that rule to anything in your life...food, friends, places you go).  In feng shui having a clean and uncluttered home translates into having a clean and uncluttered mind and well-being.  In Chinese tradition a crowded and mostly unused closet impedes the proper flow of Chi, or energy.  One of my friends has a great rule...he only buys a new item of a clothing when he gives one away.  This is a great way to keep your spending and hoarding at bay, while creating some good karma by giving to those in need.  Added bonus: use the characteristics of different colors to attract the energy you want to receive from each day.

* Red: A vibrant red is an active color that brings about wealth

* Black: Money and income, emotional protection and power

* White: poise, purity, combined with gold/silver to promote a calm atmosphere

* Tan/Beige: Calm, balances yin and yang

* Purple: Is the color of wisdom, promotes spirituality

* Yellow: Concentration, Cheerful energy,

* Orange: Organization, Creative energy

* Green/Blue: Inner calm, stress reducers, great health (the color of my office!) 

4) Adjust your Sleep Cycle: Go to bed when night comes and wake up early with the sun.  Your mental and physical activities should reflect the weather....active, alive, and open.  Luckily the days are getting longer which naturally entices us to stay up a bit later.  It is best for your overall health to go to bed and wake up at the same time every day.  Your body likes routine and accountability....

5) Seasonal Acupuncture:  People always ask me if they should get acupuncture even if they aren't in pain and nothing is wrong with them.  The answer is YES!  If everything is feeling amazing...you are not stressed, sleep great, digestion is great, have no muscle tightness, no headaches, no PMS, no mood swings then you fall under the following category of "Maintenance"  (Let's be honest...how many of us can actually fit into this category?)  But for argument sake....if you are a maintenance candidate..the minimum number of treatments you should get is 4..at the change of the seasons.  The changes in season, especially in SoCal, are subtle sometimes but are definitely apparent.  A seasonal acupuncture treatment can boost your immunity and settle your nervous system.  It's like getting an oil change...after a certain amount of miles, even though your car will still run, it runs better after a check-in.  

6) Balance your Liver system: The Liver/Gallbladder system corresponds to Springtime, where the energy of the season reflects the energy of the organ system (it should be expansive and free-flowing).  'Stagnant' Liver energy leads to muscle cramps, irritability/frustration, 'flare ups' of any kind, and cramps/PMS to name a few.  In Western medicine the liver cleanses the blood by recycling unwanted chemicals in the body and distributes toxins to the organ of elimination during the process of circulation.  Stay away from too much alcohol, (which in Chinese medicine is considered 'damp-heat') that can stagnate liver energy even more.  Get some exercise, express yourself in healthy ways, and get a Chinese herbal consultation.  A favorite formula I have that I use for many PMS patients to balance Liver and Spleen energy (cramps, irritability, breast tenderness, digestive discomfort) is called Xiao Yao San...or Free Wanderer Formula.  (Actually the Herbal Pharmacy I use labels it as "Happy Day"...because it does just that).  It can and is most useful if used long-term.  

7) Featured Recipe: George's on the Cove is one of my favorite restaurants for the incredible ocean view and the fresh local ingredients.  I love the inspiration of a well-made meal and I often try to recreate it at home.  Last week I had the grilled salmon over a bed of sauteed garlic spinach with a tangerine vinaigrette.  The vinaigrette was incredible...(I couldn't find Trey's recipe but the following is Bobby Flay's...equally as good)

Tangerine Vinaigrette: 

2 cups tangerine juice 

1 cup orange juice 

3 tablespoons red wine vinegar

2 tablespoons coarsely chopped red onion 

2 cloves garlic coarsely chopped

1 tablespoon ancho chili powder 

1 tablespoon honey

1 teaspoon chipotle puree

3/4 cup olive oil 

Salt and freshly ground pepper

Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place  syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. 

Sauteed Spinach:

2 cups fresh spinach

1 clove garlic, coaresly chopped

Olive Oil, Salt and Pepper to Taste

Place garlic in pan with olive oil and lightly brown.  Add spinach for 1-2 minutes and salt and pepper to taste.

Grilled Salmon:

1 salmon filet

Olive Oil

Lemon Juice

Salt and Pepper, Red Pepper flakes

Marinade salmon in olive oil, lemon juice, salt and pepper, red pepper flakes

Grill for 3-5 minutes each side

"The harvest of the whole year depends on what you sow in the Springtime" 

-Chinese Proverb

Buddha Belly

Every once in a while I come across a book that shifts my perspective and really makes me think about life.  One of the those books I read recently is called 'Buddha In the Waiting Room.' It's a compilation of true short stories told from the eyes of a Western medicine doctor who is still practicing today in San Diego.  In the 1970s when MD's were still considered to be Gods, this leading MD challenged the Western medicine model in pursuit of alternative methods of treatment for his patients.  His curiosity of what really makes people sick and what really makes people well expanded way beyond prescription medications and surgeries.  He realized the cookie cutter model of 'you break it, i'll fix it'  for him did not constitute true healing.  He learned about acupuncture, energetic medicine, Shamanism, touch healing....all things that were soooo taboo at the time.  He realized that we are all active participants in our own health.  He paved the way for present-day practitioners of Eastern medicine because he validated the fact that the mind and body are connected.  That a person's emotions, feelings, and attitudes can have a significant effect on one's health.  What made this book so special was his modest and receptive outlook that he is a student of life, and that all of his patients and people he meets in his life are his teachers (hence the title).  This is a great read not only for those in the health field, but anyone inspired by people who search outside the box.

A lot of acupuncturists, healers, and bodyworkers will attest to the fact that many times patients come to the office in trends.  One week, for example, everyone has back pain in the same spot, or everyone is dealing with an emotional crisis with their partner.  Even better is when patients come in with the exact same thing I have!!! (Which by the way has happened way more times than I can recall).  Some may say this is pure coincidence, but I believe everything happens for a reason, and sometimes the energy you put out is the energy you receive.  This week 4 of my patients had the same digestive issues.  Gas, bloating, distention, pain...in short...they all felt like a bloated water buffalo.  Good digestion is probably one of the most important aspects to a person's health.  It ensures proper breakdown and assimilation of food, enables the body to eliminate properly, and keeps all systems working in unison.  Travel, stress, antibiotics or medications, poor eating habits, and the wrong foods/allergies are typically the causes of poor digestion.  Most people with digestive problems are in distress because it impedes on their daily life, stresses them out, and ultimately makes the digestive problems worse.  Take a deep breath....maybe make some ginger tea, and read on for a few happy belly tips...

#1 Relaxxxxxx.  Stress is probably the biggest culprit for digestive discomfort.  If you think about it, every major organ is in your abdomen.  In Chinese Medicine each organ has their own function, emotion related to it, and relationship with other organs.  The emotion of the heart is joy, the liver is anger, the kidneys are fear, the spleen is worry, and the lungs are grief.  This is often how we address emotions in Chinese medicine, by treating the associating organ.  Sometimes all you need is a few deep breaths, a walk outside the office... or maybe a massage to relax your mind and body.

#2 Start taking a good probiotic.  The good bacteria found in miso, tempeh, kefir, yogurt, and any fermented foods are key to keeping your immune system up, your digestion in check, your skin clear, and your belly happy.  Metagenics has a great probiotic that I use called UltraFlora Plus DF.  http://www.metagenics.com/products/a-z-products-list/Ultra-Flora-Plus-DF-Capsules.  I love love love love kombucha.  Kombucha is an ancient Chinese tea that has been around for thousands of years and is carefully cultured/fermented over a period of time.  The end result is an elixir of probiotics, enzymes, antioxidants, and detoxifiers.  Ive tried most companies and GT's Kombucha is by far the best.  It has the perfect amount of carbonation and sweetness.  Go to http://www.synergydrinks.com for products and store locations, but Whole Foods, co-ops, and most health foods stores sell them.  It got taken off the market last June when apparently a celebrity was in a car accident and it just so happened she was drinking a kombucha at the same time.  That was the rumor I heard which is ridiiiiiiiiiiiculous because although yes alcohol forms when something is fermented (as in beer), it is nowhere near the amount of alcohol that can be harmful to kids, adults, anyone.  There is less than .5% in GT's kombucha, and usually between 11-14% in a bottle of wine.  Trust me....millions of hippies are not sitting around trying to get drunk off of kombucha.  At the time I was in Hawaii when I heard the news (I was trying to find kombucha at a store) when they told me it was off the market.  They might as well have told me LuLu Lemon was shutting its doors.  I was that upset haha.  I actually called Whole Foods and Bristol Farms in San Diego to buy their last cases off the shelves, and was already planning what friend I could ask to go pick up my stash.  Yess....that's how much I love it.  Unfortunately every other kombucha lover had my same idea and you couldn't find it anywhere in San Diego.  After a few months of testing and realization it wasn't a secret recipe of drugs, sex, and rock and roll, the FDA put it back on the market.  I've tried them all....and my favorite flavors are Gingerberry, Passionberry Bliss, Guava Goddess, Trilogy, Cosmic Cranberry, Gingerade, and Strawberry Serenity.  Hahah I know I pretty much named them all...but I'm making a point that they are all delicious.  On their own, with or after a meal, you can't go wrong.  **When buying GT's Kombucha keep in mind they are very sensitive to movement (aka they have to be standing up at all times....if you put the bottle on its side in the grocery bag or car it will either explode when you try to open it or will be completely flat because you popped the seal.  Either way it's wasted.  Dont be freaked out by the little strands floating around in the bottle...those are from the culture, only occur in raw kombucha, and are healthy.  Bottoms up!

#3 Cut out dairy and/or gluten for a week.  The 8 major allergen groups are milk, eggs, crustaceans, peanuts, tree nuts, wheat, and soybeans.  A lot of people can develop an allergen, or have one and never know it.  In Chinese Medicine, dairy naturally produces phlegm, so if you are a "phlegm-y" person, have chronic sinus infections, or cough a lot of phlegm, try switching to soy, coconut milk, almond or rice milk.  If you have to have dairy, go with goat or sheep milk which are less phlegm- producing than cows milk.  Gluten, which is the protein found in wheat, barley, rye, and spelt can inhibit the gluten-intolerant person from absorbing proper nutrients from food.  Gluten-free options are quinoa, flax, buckwheat, rice, millet, soy flour, and amaranth.  Your body is constantly changing throughout your life, and it is important to adapt to these changes.  That means just because you downed milkshakes and grilled cheese sandwiches as a kid no problemo doesn't mean you have the same iron clad gut you thought.  After a healthy meal of grilled fish, veggies, and quinoa, your body will be thanking you.

#4 Digestive enzymes: Digestive enzymes act as a catalyst that breaks down food so your body can absorb and utilize the nutrients.  I really like Metagenics SpectraZyme http://www.metagenics.com/products/a-z-products-list/SpectraZyme.  You will know if you need digestive enzymes if you feel your body isn't digesting your food...which you will knowww.

#4 Stay away from heavy, greasy and fried food.  Yes that's probably stating the obvious but these foods can wreck havoc on your digestive system over time.  Once in a while is okay... but minimal is key.

#5 Eat the same amount of food at the same time, every day: In Chinese Medicine the "spleen/stomach" system is in charge of transforming and transporting food to every organ and cell in the body.  In the Chinese classical texts we are taught that the "spleen likes regularity"...meaning it likes its routine and rebels when there is no food for hours or end, if food is eaten in a rush, and believe it or not if meals are eaten in a noisy/unpleasant environment.  Meals should eaten as if you're on a great first-date with yourself; seated, nice atmosphere, great food, company, and conversation. 

What's in Season?

Your body is your temple.  Eating with the seasons is one of the best ways to balance your body from the inside out.  Even though in San Diego the seasonal changes are not as drastic as other places in the country, there's a reason we don't need to eat watermelons in December.  Most people don't think about this, but the energy and time spent to get that watermelon to your kitchen table is not natural.  Yes...we have modern transportation and technology to eat anything we want any day of the year, but you'll find out that eating seasonally just feels better. Eating local, organic, and fresh not only supports your community but also tastes better and is more nutrient-packed than its shipped counterparts. 

Eat right now!

** citrus fruits are amazing!! blood oranges and baby tangerines are my favorite...sometimes you can find fresh blood orange juice at farmer's markets or specialty stores....fantastic! 

** tomatoes, broccoli, brussel sprouts, cauliflower, fennel, leeks, parsnips, shallots, sweet potatoes, strawberries

If you want to pick your own strawberries there is a great u-pick spot in Carlsbad....http://www.carlsbadstrawberrycompany.com/.  They will open in March! 

   

www.andreameyers.com has beautiful pictures of food! she's a food photographer and edible garden consultant...how cool is that!?

Strawberry Spinach Avocado Salad with Champagne Vinaigrette 

VINAIGRETTE
2 tablespoons champagne vinegar or white balsamic vinegar
6 ounces extra virgin olive oil
1/2 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
SALAD
6 ounces baby spinach, washed and patted dry
2 cups strawberries, quartered
1 avocado, thinly sliced
4 ounces goat cheese, crumbled
1/4 cup rough chopped pecans, toasted

Preparation

1. VINAIGRETTE In the small bowl, whisk together the champagne vinegar, olive oil, honey, and sea salt.

2. SALAD: In the salad bowl(s), arrange the ingredients in layers: baby spinach on the bottom, then strawberries, avocado slices, pecans, goat cheese, and pecans. Serve with the vinaigrette.  YUMM!

In appreciation of books, life, and learning from others, I will end with a quote from another one of my favorite books... 

The physics of "The Quest": The rules of the quest are that if you are brave enough to leave behind everything familiar and comforting, which can be anything from your house to bitter resentments; and set out on a truth-seeking journey, either externally or internally, and if you are truly willing to regard everything that happens to you on that journey as a clue, and if you accept everyone you meet along the way as a teacher. And if you are prepared, most of all, to face and forgive some very difficult realities about yourself, then the truth will not be withheld." ~ Eat, Pray, Love

Having No Plan Is The Plan

One of my favorite things about Sundays is purposefully not having or making any plans at all. Last week I was in Costa Rica for my sister's wedding and perhaps one of the greatest parts of the week (besides staying at a ridiculously gorgeous house on the beach, going zip-lining, horseback riding, rubbing hot lava clay all over myself at a hot springs spa in the middle of the forest, seeing spider monkeys swing and play in the trees, eat amazing seafood, ohh and of course see my sister at the happiest time of her life!!)....is to be without any connection to the digital world. 

That's right...no cell phone, no computer, no facebook/twitter/gmail...and best of all...no watch!  Most of us had no idea what time it was at any point in the day.  Unless we had to be somewhere (the rehersal dinner, a cab ride, the wedding lol), we all just enjoyed Being.  We guessed the time based on the sun set....how organic is that?!  In a world where we are attached to our bberrys and iphones, it was amazing to be forced to give that up.  I felt liberated.  I felt like I can actually enjoy where I am without worrying about what I should be doing. 

I have to admit though..the first few days I did feel a twinge of anxiety that maybe I was missing something by not being 'connected'?  That a patient needed to speak to me?  After my initial mini panic attack, I got into the groove of vacation-mode.  I could actually feel my nervous system getting a break from so much stimulation from the bustle of every day life.  I vowed that upon my return to chaos, aka reality, I would turn off all my electronics...one day a month.  In fact, I'm going to schedule it into my iphone right now! Kind of an oxymoron...but seriously I encourage everyone to take a mini digi-tation.  You will be surprised that because you can't search the web, text a friend, or scroll through facebook...you may spend some time actually seeing these people in person! 

As soon as I'm done with this blog....Im going to unplug from the digital world...and enjoy the real world around me.  Its Sunday so there's always a fantastic Farmer's Market in La Jolla on Girard at the Elementary School.  Some of my favorite stands are the Majestic Garlic stand, where they have raw/vegan garlic spreads and hummus of about 15 different flavors.  The jalapeno-sun dried tomato, cayenne pepper, basil, and curry are absolutely delicious, on their own, as a marinade, spread, or as a base for dipping crackers or fresh bread. Yum!  The green juice stand is also incredible....a liter of fresh greens, apples, grapefruit, and agave makes for the perfect Sunday wake-up or cure for too much fun on Saturday night.  Just looking at that stuff makes you feel healthier and after I drink it I swear I've added 2 years to my life.  Lastly, the Thyme of Essence is another of my favorites...they have 3 different blends of spices...all of which are MSG-free, gluten free, and preservative free.  They all are distinct but have a Middle Eastern flare, and are delicious to use on seafood, poultry, or mixed with olive oil and dipped with bread.  My favorite is the Zaatar blend....which is a mix of Wild Thyme, Dried Sumac Berries, Roasted Organic Seseame Seeds, and Sea Salt.

Valentine's Day was this past week, which for a brief moment was a reminder of just how single I am.  I decided to romance myself despite how cheesy that sounds.  You got it...I made myself a romantic dinner and spent the night reading and watching a great movie.  It was fantastic.  It also reminded me of how much love I've had in my life the past year, and how each year I meet even more amazing and beautiful people.  Valentine's Day for me isn't just a celebration of lovers, but a love of all things and people you appreciate.  In that way, I feel truly blessed.  This year I thought about the meaning of connection, and how it's not necessarily the number of facebook friends you have or texts you can spit out in a day, but those moments of common bond and joy you share with another human being.  On that note, I'll end with a quote I recently stumbled upon.... "A year without love is like a year without summer."