Living by the Seasons – Adele Reising Acupuncture

September 27, 2018

Fall 2018 Essential Oil Blends

In Chinese Medicine, seasonal transitions are important times of the year for rebalancing health. It is said that if you get acupuncture during the change of season, imbalances that lead to illnesses are less likely to manifest. The change of season affects the body’s Central Energy, Zhong Qi, (Qi = Energy) because Central Qi rebalances and recalibrates the body for the different environmental influences of the next phase. Secondarily, the body’s Defensive Qi, Wei Qi, which loosely correlates to the immune and upper respiratory system, also plays a role in adjusting to seasonal change and is similarly affected.

At the end of a long, hot, humid and slow summer our bodies are trying to expel the hot and humid residue of the season and step into a drier, faster pace with fall. In Chinese Medicine, the Lung Qi becomes active in the fall. The dryness typical of fall energy impacts the functioning of the Lung Qi. The past several years have presented us with an extended summer, as well as an overlapping of excess heat and humidity over the natural cool and dry energetics of fall, resulting in a longer allergy season in late September and early October. The fluctuating climate, from typical cool and dry days, alternating with hot humid summer days, combined with the high pollen count can create an environment where the already sensitized lungs and upper respiratory tract easily become inflamed.

I have created two essential oil blends, available for purchase in the office, to help soothe and nourish the Lung energetics for this relatively new early to mid-autumn pattern. The blends can be customized for each patient’s individual symptoms.

For adults, we start with Niaouli, an aromatic Australian myrtle, which soothes, cools and calms inflammation in the lungs. It combines well with Oakmoss, a lichen extract, which nourishes the lung fluids and resolves latent congestion. Finally, Orange is added for its ability to soothe the spirit and balance Central Qi.

For children, Rosalina, another Australian myrtle, with a gentle aroma and action, is more subtly calming for children. I have paired it with Tangerine, because it is gentler than Orange and thus more appropriate for children. A touch of Cardamom is also added to strengthen the delicate digestion of children.

Adult Blend: Niaouli 50%, Oakmoss 30%, Tangerine 30%, Orange 20%

Children’s Blend: Rosalina 50%, Tangerine 30%, Cardamom 20%

For acute conditions apply a stronger dilution, up to 8% for adults, and 6% for children. For everyday us, a 6% dilution for adults and 4% dilution for children is suitable. Custom blends can also be created for patients when they have a treatment with me.

I hope you enjoy the new blends this fall season,

Ioana Boambes

January 19, 2012January 19, 2012

Winter Recipes, Part 1

From a Western nutrition perspective, winter is the time our bones need the most support with added minerals in our diet. All of these recipes will give you a mineral pick-me-up, and be good for your overall health and wellbeing. Eating nutrient-rich foods is preferred over supplements, when possible, so try adding these easy recipes to your repertoire this winter.

Bone broth

The key to unlocking the health effects of bone broth is getting good bones. What I mean by that is bones, especially spine bones, of organic, pasture-raised animals. Buying bones of conventionally-raised animals is a sure fire way to get a dose of hormones, antibiotics and other chemicals used by factory farmers. Visiting EatWild or your local greenmarket will help you source the right bones for the job.

You can make the broth with bones as is, or try roasting them first in the broiler. Brown, but don’t burn them. Clean up your roasting pan while hot with some water, and then add the water to the stock for a flavor boost.

See my blog post about the benefits of bone broth by clicking here.

2 lbs ofbones (beef spine and knuckle are good choices, as are chicken backs and necks)
The cloves of ½ to 1 head of garlic as suits your taste
2 T unfiltered cider vinegar (helps release minerals from the bones)
Water to cover

I usually use an enameled Le Creuset 6-quart stockpot for this, but you can use any heavy stockpot you like that isn’t made of aluminum. Add the bones, garlic, vinegar to the pot and cover with water. Bring to a boil, reduce to a simmer and let cook for 8 to 24 hours. Skim off foam from time to time while preserving as much of the fat that rises to the top. Strain through a colander and then a sieve to remove all the pieces of bone. Store in the refrigerator in a glass container. Use for soups, or just add a healthy dollop to sautéed vegetables as you wish.

Hot Cereal Topper

Main Content Inline Small Walnuts and black sesame seeds are Chinese medicine wintertime superfoods. Walnuts are rich in Vitamin E, many minerals, phytonutrients (tannins, etc.) and Omega-3 fatty acids. In Chinese medicine, walnuts are also associate with the kidneys, which needed to be warmed and nourished, especially during the Winter. Black is the color associated with Winter in Chinese medicine, so black sesame seeds will further nourish the kidneys and also the blood.

Use this combination toasted and ground as a sprinkle on top of hot breakfast cereals. You can even use it to make a tea with honey or blackstrap molasses.

2 cups toasted walnuts
¼ cup toasted black sesame seeds (this is best done in a sautee pan on the stove until a popping sound is heard. Be careful not to burn them.)

Grind and store in an airtight glass container in the fridge. Use as desired.

Winter-spiced Kale Chips

Winter is a time of storage, when the cold sends plants and animals inward to rest and be still. Kale is a nutrient-dense food that will nourish us while we commune with the stillness of winter. These kale chips are seasoned with herbs and spices to chase the cold away, too.

1 bunch of kale
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon smoked black peppercorns (finely crushed)
3 healthy pinches of paprika
¼ teaspoon cinnamon
¼ teaspoon powdered ginger (or 1 tablespoon fresh ginger, grated)
Chili flakes according to taste
¼ cup gluten-free nutritional yeast flakes

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Wash the kale well and dry in a salad spinner. Remove stems and roughly chop into finger-food sized pieces. Toss with seasoning mix. Bake until the edges begin to brown, but before they burn. This should take about 12 minutes.

Also try this recipe using your favorite curry powder or garam masala mix. I love the mix from Kalustyans.

Black Strap Molasses

Blackstrap molasses – a sugar alternative of sorts – is packed with nutrients. Blackstrap molasses and sugar have the same number of calories per teaspoon, but sugar is all calories and no nutrients. Blackstrap molasses are simply full of goodness.

A single teaspoon of these molasses will get you 10% closer to your recommended intake of iron, calcium and other essential minerals. You will also get the full daily dose of chromium, an essential nutrient in the maintenance of even blood sugar.

Blackstrap molasses are, as the name implies, nearly black. This ties back into the Chinese medicine correspondences of the season, which links winter and the color black.
Try adding blackstrap molasses to your morning hot cereal, tea, dessert recipes, smoothie (forgo on ice in smoothies during the winter months) and marinades.