Free tele-class Love Your Liver - Saturday Jan 29 - 10am EST
Register for this introductory class, listen live or receive the playback link and listen at your leisure. Webinar event "Love Your Liver: Spring and the Wood Element" with Thea Summer Deer.
Upon registration for this event, go to your wisewomanbookshop.com account and you will have access to the download pdf with access info for the free event. Email wisewoman@herbshealing.com if you need the pdf emailed to you directly.
In this one hour presentation we will discuss why the liver is so important for optimum health and its relationship to the Wood Element as described in Traditional Chinese Medicine. We will look at the role of the liver in health and disease from the perspective of TCM Five Element Theory. This will serve as an introduction to the 12 week course by the same name for those who would like to learn more, and also as a forum for actively enrolled students. We will hear from students who have completed, or are in the process of completing, the Lesson One assignment, which is: You will begin to dialog with your liver and journal about your health, identifying blocks that keep you from experiencing a greater flow of life force energy.
Thea will also be discussing three herbs in this presentation: Yellow root/Xanthorhiza simplicissima, Self Heal/Prunella vulgaris, and one of the herbs (Red Clover/Trifolium pratense) from her upcoming book with Bear & Co, The Wisdom of the Plant Devas: Herbal Medicine for a New Earth.
After registering for the free tele-class, go to Thea's slideshow at Wise Woman University: Burdock Loves Your Liver if you like the free lesson, register for Thea's 12 week Love Your Liver online course - only 75 Dollars..
Love Your Liver with Mentor Thea Summer Deer
This 12 week online course will benefit herbal practitioners at any level, and individuals who want to heal and support their liver for optimum health.
This twelve week online course, Love Your Liver: Spring and the Wood Element, contains information I hope will someday be taught to our children as a matter of course so they grow in the knowledge that healing takes place in the context of relationships.
Course start dates:
Jan 1, 2011 - with later dates as well
Go to the link for more information there;
http://www.herbalmedicinehealing.com/store/item_view.asp?estore_itemid=1000543
Knowledge is power and empowered people make empowered choices. Nowhere can this be seen more clearly than in the choices that effect health and wellbeing. We have not really been taught how to take care of ourselves or what it means to have a longevity plan.
Our current system of health education, put in place by government and corporations, do not necessarily have our best interests at heart. Our current model of health care itself is steeped in the heroic and mechanistic model. Chinese Medicine, on the other hand, is an empirical system of knowledge that has been in place for thousands of years.
When we marry the best of our current models of medicine with the healing modalities of the ancients, a bigger picture emerges: one in which the whole person is seen in a new light of understanding. This course will explore a holistic approach to taking care of one of the most amazing organs in our body.
COURSE GOALS:
• Gain a basic understanding of the Liver, how it functions, increase awareness around this vital organ.
• Begin to look at Liver Imbalance from the perspective of Chinese Five Element Theory, specifically the Wood Element which governs the liver.
• Understand the relationships between physical, emotional, psychological, and spiritual health.
• Gain a deeper understanding of the importance of aligning with the natural rhythms of the earth.
• Acquire tools for recognizing and diagnosing patterns of imbalance, specifically Liver Imbalance.
• Put the lessons learned in this class into practice through dietary and lifestyle recommendations, and herbs that specifically support the liver.
• Learn how to increase vitality and longevity for yourself, your family or your clients.
• Have fun learning using the methods in this class which include journaling, dancing and cooking.
• Take your practice to the next level by examining a cases study and presenting one of your own.
Thea Summer Deer is a clinical herbalist, educator, writer, and musician. She began practicing midwifery in 1978 and was a founding mother of the South Florida School of Midwifery.
Her involvement in Alternative Medicine spans 30 years as owner of Mindbody and Evolutionary Press, and as the Executive Director of Resources for World Health. She is a graduate of the Botanologos School for Herbal Studies.
Mother, grandmother, avid cook and gardener, Thea is also an award winning songwriter performing in the acoustic duo, Thea & The GreenMan.
register here for 12 week course.
Thursday, January 27, 2011
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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