Escaping the Cycle by Malen Mendoza-Baxter
“Helpless as I may sound, a light has been switched on; allowing myself to be vulnerable opened many wounds from the past and several doors to gain entry to. All was necessary if I was to gain back the power I’ve lost. This is my story, maybe yours too.”
How do we stimulate and strengthen the kidneys and lower back by Maria Serrano
Maria shows us the pressure point in our foot and demonstrates the technique to activate it. Massaging this pressure point does not only strengthen the kidneys and lower back, but it also helps in relieving sore throat, toothaches, and period pains.
Haramaki – Kidney Care by Maria Serrano
In this video, Maria talks about the importance of caring for your kidneys during winter. A kidney warmer called, “Haramaki” is one of the ways to protect our kidneys from the cold. Maria also shows us a few simple kidney massage exercises that we can practice at home or at the office.
Power Food Brown Rice – Recipe by Mutsuko Johnson
Rice has been the main staple food in Asian countries for several thousand years. Whole grain brown rice is nutrient rich; protein, vitamins and minerals are all condensed into a tiny grain – which makes it a true power food.
Wonderful Mushroom Stock – Recipe by Jean Torné
Winter is the perfect time for soups… and yet many of us lack something which makes a good soup truly delicious – a wonderful, rich stock. Below we are treated to a recipe for Mushroom stock from master chef Jean Torné. A more advanced recipe for the adventurous cook!
Michio Kushi – Honouring Our Lineage
This past year a group of 20 people affiliated with Concord Institute completed a 12-day pilgrimage to Japan, highlighted by a trek through the Kumano mountains of Wakayama prefecture over several days, paying our respects to three ancient Shinto shrines. The main shrine, the Kumano Hongu Taisha, was celebrating its 2,050th birthyear since its founding.
Melted Cavolo Nero – Recipe by Jean Torné
We find Cavolo Nero everywhere at the moment, a great source of good greens for the Winter. Very sadly, it is often served under-cooked, hard and chewy – not nice!
In this recipe, we slowly cook it to release its naturally delicious flavour and comforting softness.
It works well on its own as a snack, as a side dish, or as a delicious topping to a slice of toasted sourdough bread, rubbed with garlic!
On my relationship to cooking – Francoise Auvray
Today, I cook for the well-being of those I ‘feed’, including myself, and for the deep sensory pleasure it gives me.
Sometimes it shows up as a chore, but as I start cooking I am taken by the opportunity for creativity and making a gift of deliciousness and nourishment. I get energy just from this simple practice, even before I eat and even if I become physically tired in the process.
Why do we cook? – Jean Torne
Cooking is an act of creation. The cook transforms the coarse material of foods into finer elements.
For the nourishment of the body to become that of the soul; the cook must be aware of the sacred dimension of cooking, that a kitchen is a sacred space, that cooking is like performing a series of rituals, in order to give and honour life.
Why do we dream? – Charlotte Hopper
My dreams have often been vivid affairs. My family and housemates over the years would witness a typical morning emergence with me entering the kitchen, hair disheveled, to announce… “I had the strangest dream last night”.
If I were lucky, they would grant me the listening to share my tales, piecing together the strange series of events, and I would revel in reliving them, delighting in the opportunity to externalise my nocturnal explorations into the fixed reality of my waking world…