Springtime Forest

Springtime Speaking

Today, we will begin with a word about springtime from Guinevere, our staff acupuncturist:

“Your acupuncturist wishes you knew…that spring is here to teach us about flexibility. According to Chinese Medicine, spring begins in early February. That’s when the sap starts to run in the trees again, and the seeds just begin the hard work of opening. Spring takes a long time. It’s full of ups and downs, and wind! So, much wind!

How comfortable you are with the changeability of spring can teach you a lot about how comfortable you are with your life in general. Do you get upset when it’s so windy? Depressed when it’s dreary out? Delighted when the sun shines? These are indications that you may have a thing or two to learn about flexibility. Check your body. How flexible are you physically? One trick to becoming more flexible mentally, is to become more flexible physically. Spring is the time for working on your tendons and sinews. So, if you’ve been musing about trying a new yoga class…now is the time to take action!

There’s much more to Spring than flexibility, but becoming more aware of your own flexibility is the best way to begin your discovery of this beautiful, if sometimes frustrating, season. I’ll tell you more about how to make the most of Spring next time.

With Love,

Guinevere Crescenzi, M.S.O.M., L.Ac”

Thanks, Guinevere! I myself have practiced springtime flexibility recently when I dehydrated the beef heart, as you may recall from two entries ago. All of the heart and meat got dehydrated, along with the berries. Dr. Sheehan blended the dried meat and berries up in the Vitamix. The result was a thick powder. I mixed everything together and added some rendered pork and chicken fat that I had on hand. As I rendered the fat I added some cinnamon, cardamom, and clove for a garam masala-type flavor. The end result was something akin to a crumbly fruit roll. It tastes amazing! So satisfying, and not gross at all! I have found how to get my organ meats in, and also what to snack on while traveling. Too bad it takes such a long time to prepare…but in the case of pemmican a little work goes a long way.

Here is an excerpt from my food journal:

Wednesday, May 18, 2016

4 AM: 2 cups black tea with a splash of raw milk

7:30 AM: 1 cup yerba mate with/splash raw milk, mixed nuts and seeds, 2 boneless skinless chicken thighs baked with salsa

10:00 AM: mixed berry SP bar

1 PM: chicken thigh with salsa

3 PM: chicken meatballs, mixed seeds and nuts, plain organic whole milk yogurt w/ 1 scoop of whey protein powder

7:30 PM: paleo almond flour cookie

9:30 PM: baby carrots, hamburger patty with radish & hot peppers, more yogurt

Thursday, May 19, 2016

7 AM: yerba mate w/splash milk & monk fruit sweetener

8 AM: chicken curry with cabbage, carrot & onion

9 AM: 1.5 cup whole raw milk w/ paleo bulk formula (post work-out)

12 PM: SP berry bar

1:30 PM: more chicken curry

8:00 PM: dozen wings (homemade), steamed radish greens, 1/2 glass red wine