working back points for GI distress

Pediatric tuina has been applied in China for over two thousand years.  It is a type of massage used to treat a myriad of ailments.  Tui na which literally translates as “push pull”, is a form of Chinese medical massage. Tui na uses rhythmic compression along the acupuncture meridians as well as a variety of techniques that manipulate and lubricate the joints. Tui na directly affects the flow of energy by holding and pressing acupuncture points. Tui na is the form of Asian body work most closely resembling conventional Western massage. Despite the similarities, the intent of Tui na is more specifically therapeutic than the simple relaxation of Swedish style massage. One of Tui na’s advantage over simple massage is its ability to focus on specific problems, especially chronic pain associated with muscles, joints and skeletal system. As with other styles of Asian bodywork, Tui na is designed to prevent problems as well as correct them. By keeping the body in balance, health is maintained. Not just physical health, but mental and emotional health as well.

Pediatric tui na  is applied on specific points on parts of the body such as the face, abdomen, back and extremities-depending on the specific ailments. Lotion is used to protect the skin and ease the treatment. Each session lasts about 15 minutes.

Pediatric tuina is a safe manual therapy; it is gentle without side effects and effective in relieving most discomforts experienced during childhood. Besides that, it is also an excellent preventative measure. Providing regular and simple pediatric tuina for your kids can strengthen their digestive and immune systems and support their natural body constitution. Children who have picky appetites or easily catch colds are great candidates for pediatric tui na’s health benefits.

1 pkg spinach

2 cups peeled and thinly sliced butternut squash

1 lb frozen gnocchi

1 tbps extra virgin olive oil

1 can vegetable broth

1 1/2 tbsp balsamic vinegar

2-3 shallots, thinly sliced

3 cloves garlic, minced

1 tsp dried sage

1/4 tsp ground pepper

1 can chickpeas-rinsed

Directions:

1-cook gnocchi according to package, drain and set aside.

2-heat olive oil in skillet over Med.  Add gnocchi and cook stirring often until lightly browned-about 5 mins. transfer to a bowl.

3-Add squash, shallots and garlic to pan with a smidgeon of olive oil if needed-cook 2 mins.  Stir in broth, sage and pepper.  Bring to a boil then reduce heat to a simmer and cook about 6 mins.  Add spinach, gnocchi and chickpeas, stirring gently cook for 2 mins. until the spinach wilts. 

4-plate and drizzle balsamic vinegar on top.

Steam the zucchini and onions (or leeks) in steamer basket until slightly soft. Then put in a blender (or food processor), add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.

This soup can be broccoli or cauliflower soup by substituting the zucchini.

1 1/2 lbs haddock, cod or halibut fillets
1/8 tsp salt
1/8 tsp pepper
1 med. chopped onion
1/3 cup minced fresh parsley
2 tsp grated lemon peel
2 tsp grated orange peel
4 tsp canola oil

Directions:

Place a 18 X 12 inch piece of heavy duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together and crimp to seal-forming a large packet.

Bake at 450 degrees for 15-20 minutes or unitl fish flakes easily with a fork. Open foil carefully to allow steam to escape.

• 1 cup Quinoa (cooked as directed on package)
• 2 cups water
• 1/3 cup Olive Oil
• 1/2 cup fresh lemon juice
• 2 large ripe garden tomatoes
• 3/4 cup fresh parsley, chopped
• 1 1/2 cups scallions, chopped
• sea salt to taste

Directions

1. Prepare Quinoa as noted on package.  Be sure to rinse quinoa several times to remove the outer bitter layer.

2.  Chop tomatoes, parsley, scallion and mix with lemon juice and olive oil. 

3. Stir in quinoa, salt to taste and mix.

4. Refrigerate for the day to infuse flavors.  Then remove 1 hour before serving to reach room temperature.

•  1 lb  ground turkey breast
• 1 small  onion, finely chopped
• ½  red bell pepper, finely chopped
• ½  green bell pepper, finely chopped
• 2  eggs, beaten
• 4 tbsp rice flour
• 2 tsp dried mixed herbs (your favorites)
• 2-3 dashes Tabasco sauce (optional)
• rice flour to stop burgers sticking when being shaped

1. Put all the ingredients except the eggs into a large mixing bowl and combine thoroughly. 

2. Add approximately ¾ of the eggs and mix until all the egg is absorbed into the mixture. You will probably need to add the rest of the egg if the mixture does not look sticky enough. 

3. shape into patties (use flour if sticking)

4. Grill patties until cooked all the way through, turning over halfway into the cooking time. Check they are cooked all the way through by cutting into the centre of one. 

Serve in a wheat free roll with lettuce and relish or with crispy oven baked potato wedges and salad or steamed greens.

Taking into account each person’s unique smoking habits and physical and emotional make-up, every patient’s acupuncture treatment is tailor-made and designed for him or her.  On your first visit you learn to identify your particular triggers for smoking and how to avoid them. Lifestyle changes are also part of this visit.  Often you are prescribed herbs or supplements to control cravings or withdrawal symptoms.  Exercise is encouraged and dietary recommendations are given (foods to avoid and foods to be included during the withdrawal phase).   Acupuncture treatments will help reduce the cravings and lessen the withdrawal symptoms associated with quitting smoking.

 Heat olive oil in a large saucepan on medium-high.  Add onion and garlic and cook about 5 minutes-under tender and translucent.  Add lemon juice and cook for 1 minute. Add cucumber, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a low simmer until the cucumbers are soft about 7 minutes.

2. Pour into blender. Add avocado and parsley; blend on low until smooth.  Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled.  Garnish with parsley.