As we bask in the warmth of midsummer, the vibrant energy of the Fire element in Traditional Chinese Medicine (TCM) is at its peak. This season, marked by long days and abundant sunshine, invites us to cultivate the radiant qualities of the heart and lungs.

One of my favorite quotes about eating is, "It's not what you eat, it's how you eat it." This simple yet profound statement has reshaped my perspective on food and body image, especially as I navigated the tumultuous waters of perimenopause and post menopause.

Mindful eating is about more than just consuming food; it's about becoming aware of the positive and nurturing opportunities available through food preparation and consumption.

This morning, I woke up on the wrong side of the bed, as they say. I was mad at everything and everyone, mad at the world. Observing my emotions as best as I could, the first thing I did was a light RAIN practice at my altar.

In this post, we'll explore the fascinating connection between the Wood Element in Traditional Chinese Medicine, our body’s organs, and the transformative practice of Tai Chi 18, also known as Shibashi Qigong.

Nature offers beautiful examples of the balance between strength and flexibility. Consider bamboo, which grows tall and strong yet remains flexible due to its hollow structure. In Qigong, physical postures like the Wuji stance, horse stance, and Hugging the Tree not only build strength and flexibility in the body but also in the mind.

In the realm of Chinese Five Element Theory, the Wood Element symbolizes the essence of spring, embodying growth, renewal, and upward momentum. It's about finding stability and root amidst the ever-changing seasons of life, and for many, a consistent mindfulness practice serves as the anchor.

Ever found yourself knee-deep in a bag of chips or drowning in a sea of peanut butter cups without even realizing how you got there? Yeah, been there, done that.