Guardian Qigong and Wellness

Salad Qi;
Baby romaine
Cucumber
Carrots
People cabbage
Strawberries

Dressing;
Olive oil
Balsamic vinegar
Juice from an orange
Honey
Pinch of salt and pepper

Inhale, focus, and AAAARRRRRGGGGHHHH!!!!

Qigong for Women's Health Session 10: Qigong for Anger Management

Happy Vernal Equinox!

Spring Equinox: The Season of Renewal | TCM World Spring is a time of rejuvenation—in Nature and within you as well. Spring offers you the opportunity to begin anew.

Happy Spring transition!

Seasonal Opportunities and Possibilities | TCM World As we head into Spring, we see Winter's gifts unfold. Welcome the energy of each seasonal transition. See the possibilities!

Spring equinox is around the corner. You have been feeling it. It's time to get out and love your liver. Contact [email protected] for more information on qigong, taiji, and traditional practices for immunity health and wellness.
Training is the treasure.

The Liver in Chinese Medicine Learn about the Liver in Chinese Medicine, what its responsibilities are, the emotions associated with it and foods that are both beneficial as well as detrimental to this important organ.

Find out how to cultivate your inner fire during the winter season. Online lessons in Qigong and traditional practices to improve immune wellness. Contact us at [email protected]. Training is the treasure.

Tips to Transition Into "Winter Time" | TCM World The transition into Winter brings shorter days and longer nights. Learn how to harmonize with Nature to avoid the "winter blues."

Happiest Harvest Moon Festival!

Celebrating the Chinese Mid-Autumn Moon Harvest Festival | TCM World Many Asian cultures have traditionally celebrated the Mid-Autumn Moon Harvest Festival to celebrate life, connection and bounty.

Sunshine Latte 💛

Anti-Inflammatory. Anti-Oxidant. Supports healthy gut and skin. Neuro-Protective agent. Anti-Bacterial. Anti-Viral.

Milk of choice (suggestions; coconut, almond, oat, cashew. If dairy friendly, works well with whole milk and heavy whipping cream to top.)
Sweetener of choice (Maple syrup, honey or mejuled dates) if using a date, de-seed it, cook it into the latte mixture and blend it when heated thoroughly.
1/2 to 1tsp Tumeric Powder
Sprinkle of fresh grated Ginger or ginger powder
Sprinkle of Sea Salt (optional)
Sprinkle if Cinnamon (optional)
Whipped cream to top Coconut Fat I've found works well for a non dairy whip option.

Cook all ingredients except whip cream in a pot or microwave. Blend all ingredients for a nice froth. Pour into a mug.

Whip topping; whip coconut fat or cream with a hint of vanilla until whip cream texture arises and dollop on top.

Cozy.

Spaghetti Squash!

A spaghetti squash sliced down the middle, de-seeded, rubbed with olive oil and roasted in the oven at 375 degrees fahrenheit for 30 to 45 min (depending on your oven power). We don't want the squash to feel mushy we're going for an al dente noodle. Soft enough to easily scrape out with a fork but firm enough to hold it's noodley shape. While spaghetti squash cooks let's make the sauce.

1/2 of 1 large Onion and as many chopped Mushrooms as desired Sauté in a large saucepan on med to med high heat with olive oil until the party begins to soften and slightly caramelize.
In goes 3 or 4 cloves of chopped garlic
1 lb of ground turkey or protien of choice (try tofu for a vegan option). Allow protien to cook and brake it into chunks, adding seasonings of choice (we enjoy basil, oregano, thyme, rosemary, sea salt and pepper).
When cooked, pour over 1 jar worth of homemade or your fav store bought pasta sauce and 1 can of coconut milk.
Let sauce come to a simmer then add 3-4 cups of chopped spinach. Let spinach swirl around in the sauce just until soft and bright this is a quick process.

Using a fork, scrape your spaghetti squash noodles out in the direction of stem to butt. This brakes the squash's grain up into noodles. Plate them, sauce them and ingest this fall season. Cheers 🍂🍁

Organic Spinach Mint Chip Ice Cream

Ingredients;
Spinach (2 cups)
Water (1/4 cup)
Organic Cream (2 cups) (or Coconut Fat for a non-dairy option)
Mint leaves or Peppermint extract (to taste)
Monkfruit or Maple Syrup (to sweeten)
Vanilla extract (1/2 to 1 tsp)
Chocolate chips of choice
Pinch of Sea Salt (Optional but we find it really brings out the flavor of any ice cream)

Blend spinach and 1/4 cup water until it's a smooth liquid and set aside. Whip Cream until it starts to thicken then add all other ingredients except chocolate to the cream and continue to whip until you have the cream just bairly forming peaks this keeps the texture a little more creamy, less airy. If peaks form, no worries, it'll still be delicious. Fold in chocolate chunks with a spatula. Pop into the freezer until frozen then you scream I scream we all scream for ice cream! Our daughter hardly let me take this photo before she devoured it.

Thank you Beloved Garden Growers! 🌱💛

3 heirloom tomatoes
2 bell peppers
A few cloves of garlic
1 onion
2 or 3 large carrots
A few chunks of leeks if you have them on hand
Course sea salt
Olive oil

Rub veggies whole with olive oil and sea salt. Roast everything in the oven at 400F until caramelization occurs. Peal off the skin of the garlic and onion and put all veggies into a blender. Then add a pour of plain cream, non dairy milk, yogurt, whatever you preference. Add spices of choice. Blend it all up, sprinkle the top with arugala, parsley, spinach, really any green for an eye feast. Mmm sweet, tangy tastes of late summer. We served it with a gluten free quesadilla, great with buttered crackers too!