Jin Shin Jyutsu in Asheville, NC (Anita Willoughby and Sadaki Kato)


You are invited to join us in Asheville, NC this year. Begin your study or deepen your understanding of the Harmonizing Art of Jin Shin Jyutsu with two fantastic instructors.

5-Day Basic Seminar
Instructor: Anita Willoughby
May 27 – 31, 2015*To Receive the Early Bird Discounted Tuition Rate (EB), Tuition must be paid in FULL by March 27, 2015.
This class teaches the philosophy, psychology, physiology of the art, as well as how to use the art. In attending lectures, one’s awareness and understanding are awakened, simply being the channel through which flow infinite aesthetic powers of the Creator.JIN SHIN JYUTSU PHYSIO-PHILOSOPHY is an ancient way to health and harmony. One hundred years ago, the art was rediscovered and retrieved from obscurity by Jiro Murai in Japan. Diagnosed with a terminal illness, he used finger mudras with the breath, and recovered from his illness. He then spent the rest of his life studying and teaching. During the 1940’s he met Mary Burmeister who was in Japan teaching English. She studied with him for 7 years before returning to the United States. Mary began sharing her knowledge in the early 1960’s. Utilizing the art of laying on of hands in prescribed sequences, we are able to help others and ourselves restore harmony physically, emotionally, and spiritually.
For more information about Jin Shin Jyutsu visit the Jin Shin Jyutsu Institute online.CEUs Available for Nurses, Massage Therapists and Acupuncturists

New Student :
USD $930 /*EB USD $835
Review Student : 
USD $600 /*EB USD $540
Terms and conditions of Tuition:
$100 deposit is required to secure a space in this class.
*Early Bird (EB): Must be paid in full 60 days prior to class or March 27, 2015.
Cancellation fees apply after April 27, 2015.

Our class will be held at the Comfort Suites at Biltmore Square Mall, 890 Brevard Road, Asheville, North Carolina 28806. 828-665-4000.http://www.ashevillenccomfort.com
The Comfort Suites is conveniently located halfway between the Asheville Airport and Downtown.  Our downtown is vibrant and filled with lots of amazing shops and great places to eat!Lodging: 
Comfort Suite offers a lodging discount to our students. Please ask for the discount when you reserve your room at least 30 days ahead of class.
About Anita Willoughby:
Anita Willoughby is a physio-philosopher who has practiced Jin Shin Jytusu for 30 years. While her family and clients are based in New York City, Anita’s ability to quickly create a relaxed learning environment in any cultural context makes her a highly sought-out teacher around the globe. Her wisdom regarding the trinity of body, mind, and spirit arises out of a lifetime of experiential, professional, and spiritual learning. Her experiences as a dancer, mother, and healer, as well as her study of the Kabbalah, provide her with a rich garden of knowledge from which she spontaneously plucks insights when adapting to the particular needs of a group of students.Compassionate, yet frank, Anita uses her exuberant physicality and sense of humor to teach students the practical application of JSJ in daily life.   Anita instills students with an expansive perspective on JSJ, presenting it not as magic bullet for fixing what’s ‘wrong’, but as an adaptive, fluid way to approach and engage the trinity of body, mind, and spirit, throughout our ever-changing lives.
5-Day Kato Text Seminar
Instructor: Sadaki Kato
In Japanese with English Translation
September 9 – 13, 2015PREREQUISITE: Seven 5-Day classes or Five 5-Day classes, plus a NKM or Journey Continues Class.

This class explores the development and characteristics of Jin Shin Jyutsu in Japan
• Tracing the history of Jin Shin Jyutsu in Japan.
• Reconstructing some of Master Jiro Murai’s Jin Shin Jyutsu lectures
• Learning basic concepts from Haruki Kato’s “Jin Shin Jyutsu: Master Jiro Murai, the Originator, and His Work (The Method of Enhancing TaiEki Circulation Using Ki-Eki)
• Acquainting with Haruki Kato’s teaching and practice of Jin Shin Jyutsu in Japan: Clinical Cases
• Exploring and experiencing various flows and changes in conformation

CEUs are available. Please Inquire.

New Student :
$930 (If you have prerequisite, but have never taken classes with Sadaki or Haruki Kato)
Review Student :
$600 (You qualify as a review student if you have taken classes with Sadaki or Haruki Kato)

Terms and conditions of Tuition:
A $100 Tuition Deposit will hold your place in this class.
An additional $100 Deposit will hold your Lodging choice.
No Early Bird Discount for this class.
Cancellation fees apply after August 9, 2015.

Our Class will be held at the Blue Ridge Assembly, a YMCA Mountain Retreat and Conference Center between Asheville and Black Mountain, NC. It is a gorgeous location with hiking trails and mountain views and charm… the lodging is incredibly reasonable for hotel type rooms on-site and includes breakfast lunch and dinner.  Rates are for Check in Sept 8-Check out Sept 13… arrangements can be made to extend stay if needed.  Registrations for both the Seminar and for Lodging or Lunch at Blue Ridge Assembly will be made through me. Please NOTE if you will be sharing a room with a spouse/friend who is not participating in the Seminar.Lodging: For 5 nights (includes Breakfast, Lunch and Dinner-Vegetarian and gluten-free options.)
Shared Room: $337.50/person (2 people per room)
Private Room:  $500About Sadaki Kato:
Sadaki Kato is the son of Haruki Kato, who like Mary Burmeister, studied Jin Shin Jyutsu with Master Jiro Murai.

He began apprenticing with his father after finishing studies in the Dept of Economics at Nihon University and attended the Japan School of Acupuncture, Moxibustion and Physiotherapy from 1994-1996. As a result he is trained in Acupuncture, Moxibustion and Jin Shin Jyutsu.

In 2013 he joined the Jin Shin Jyutsu faculty and research team. This seminar is based on his father’s text books. Those of you who were unable to study with his Father and have the requisite number of classes, will now have the opportunity to study this material.

Mail Your Registration Materials to: 
Beth Molaro, 38 Merchant Street, Asheville, NC 28803
OR Email to: bmolaro@earthlink.net

Beth Molaro
(828) 712-0115
email: bmolaro@earthlink.net

Harmonimässan i Solna 28-29 mars 2015

Nu är Harmonimässan över för denna gång, vi var med och erbjöd Jin Shin Jyutsu behandlingar, sålde egenvård/självhjälpsböcker och informerade om kurser – vi hade fullt upp i princip hela tiden, det var väldigt roligt att det var så många som var intresserade!
Vi som var där och informerade och behandlade var jag (Helene Iliste), Claire Boelhouwers, Anita Westöö, Ashiko Orrhult och Johanna Södermark. Kontaktinformation till alla oss hittar du under fliken “kontakt” på den här sidan – jag, Anita, Johanna och Ashiko ger behandlingar i Stockholm, Ashiko åker även runt mycket i Sverige, så du kan få behandlingar på lite olika ställen, det är bara att kontakta henne för info om var hon kan befinna sig 🙂
Och Claire finns i Uppsala.
Vi håller också självhjälpskurser, och är flyttbara om det är så att ni får ihop en grupp på en annan ort, det är bara att höra av er så kan vi sy ihop en kurs.
Två stycken JSJ terapeuter som inte var med under helgen är Roger Klasson och Karin Galyas – dom två kommer att ha en självhjälpskurs i Täby 18-19 april – kontakta Roger för mer info om ni vill vara med där.

Och så kommer vi att ha en 5 dagars kurs i Uppsala 29/4-3/5, med JSJ instruktören Nathalie Max (från Paris), kursspråket är engelska, och vi är många som kan hjälpa till med att översätta, om det behövs.




Jin Shin Jyutsu på Harmonimässan i Solna

Idag (lördag) och imorgon söndag kommer vi att vara med på Harmonimässan i Solna – vi kommer att erbjuda gratis prova på behandlingar, vi kommer att ha egenvård/självhjälpsböcker till salu och vi kommer att informera om kurser. Ni hittar oss i hall AB, bås 9b.
Vi som kommer att vara där är jag (Helene Iliste), Anita Westöö, Claire Boelhouwers, Ashiko Orrhult och Johanna Södermark.
Här är mer information om Harmonimässan:

Jin Shin Jyutsu egenvård/självhjälpskurs 18-19/4 i Täby

Roger Klasson och Karin Galyas kommer att ha en egenvård/självhjälpskurs lör-sö 18-19/4
Ellagårdsvägen 121 i Täby (Stockholm)
10.00 – 16.00
Kostnad 1500, mat och fika ingår
Kontakta Roger 073 910 75 50 för mer information

Wild Food & Fermentation Workshop with Sandor Katz, Asheville, NC

I started taking macrobiotic cooking classes a while ago – unfortunately I don’t have time to go to this one, but it seems like a very interesting one! And Asheville is the place where Anita Willoughby and Sadaki Kato will give 5 day classes, Anita in May and Sadaki in September (not the same venue though) – so good things are happening in Asheville 🙂
I will keep my eye open for other opportunities with these people anyway!


This immersive workshop is led by the world renowned fermentation expert, and New York Times best selling author, Sandor Katz. He will lead you in daily hands-on fermentation projects and classes. Along with Sandor, five of Asheville’s top wild food experts will take you on field excursions to discover, taste, and learn how to work with nutritional edibles you can find most anywhere. Demonstrations, lectures, food tastings, and community gatherings will all be included. In this workshop, you will learn how to nourish yourself and heal your body with fermented foods, as well as identify and prepare wild and medicinal edibles that you can integrate into your kitchen and daily diet. If you are a food connoisseur, aspiring naturalist, chef, health professional, urban homesteader, or hungry student, you will gain life-long wisdom from this week-long immersion.

DATE: May 24 – 30, 2015.     LOCATION: Asheville, NC.     FEE: See Early Bird Discounts & other details below.

Learn hands-on, age-old, health-enhancing techniques for increasing the nutritive and healing properties of your food through fermentation. Gain take-home skills in safe foraging and preparation of wild plants, weeds, medicines, and mushrooms! Throughout this week, you will be making and doing the following:

Hands-On Fermented Food Projects:

  • Fermented Vegetables: Kraut, kimchi & beet kvass
  • Fermented Alcohol: Mead, wine, cider, beer & rice beer
  • Lightly Fermented Beverages: Kombucha, ginger bug & sodas
  • Fermented Grains: Flat bread, sourdough, pancakes, idli & dosa
  • Fermented Dairy: Kefir, simple farm cheese & yogurt
  • Plus: Basics of fermenting meat, fish, beans & eggs

Wild Edible Field Trips & Food Projects:

  • Mineral Rich Bone Broths: Making nutrient dense broths for energy, vitality & immunity
  • Ancient Roots, Ancient Foods: Preparing medicine & digestive bitters with nourishing roots
  • The Cleansing Power of Wild Salads & Pesto: Foraging for detoxifying wild greens & edible flowers
  • Wild Tea Party: Infusing and imbibing herbs for energy, balance, tummy taming, relaxation & immunity
  • Hunting Wild Mushrooms: A woodland adventure in foraging fungus with one of the country’s leading experts

“[Fermentation] is a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.  Because your sauerkraut will or homebrew will be nothing like mine or anyone else’s” ~ Michael Pollan

Why Fermentation? Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. The flavors of fermentation are compelling and complex, quite literally alive. This week-long workshop will take you on a whirlwind trip through the wide world of fermentation, providing you with basic and delicious recipes –some familiar, others exotic– that are easy to make at home.

Why wild edibles? Foraging for wild edibles will enliven both your primal and culinary instincts. Understanding how to identify and safely use the ingredients in your woodlands, backyard, hillsides, and even city streets, has the power to transform the way you interact with nature, and how you nourish your body. Connecting with, and consuming nutrient-dense, medicinal plants can deepen your relationship with the earth, your body, and the cycles and abundance of nature. Potently healthy, living, wild food is all around you. Come join us to learn the important basics of bringing your foraging fancy forward into your everyday!

“It’s amazing how much food surrounds us when we take the time to open our eyes. I now notice the plethora of edibles that garnish even my neighborhood sidewalks every time I walk my dogs. Perspective is everything.” ~ Ashley Christensen, James Beard 2014 Best Chef of the Southeast


Sandor Katz

Sandor Katz is a native of New York City, and a graduate of Brown University. In 1993, he moved to Tennessee where he became part of a vibrant extended community. He had AIDS and considers fermented foods to be an important part of his healing. In 2003 he published “Wild Fermentation,” which Newsweek called “the fermenting bible.” Since then, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, “The Art of Fermentation,” received a James Beard award. Sandor has presented workshops through most of the United States, and across the world in venues that have included universities, farms, farmers’ markets, conferences, and community spaces.

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied.” ~ Gary Paul Nabhan, author of Renewing America’s Food Traditions

Alan Muskat

Alan Muskat, philosoforager, stand-up mycomedian, and epicure of the obscure, has been taking people “out to eat” for over 20 years. He founded the first and only forage-to-table company in the country and the first wild foods public education program in the world. Author of Wild Mushrooms: A Taste of Enchantment, Muskat has popped up on Bizarre Foods, The History Channel, PBS, The Washington Post, and other major media. For two decades, Alan has sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels. Muskat has taught self-catering to James Beard Chefs, Dr. Andrew Weil, VPs of major corporations and a number of other notables. The creator of the documentary “GMO OMG” is filming his next film about Alan’s work.

“Too much of anything isn’t good for you, but you probably haven’t had enough Alan [Muskat]. I greatly enjoyed hunting mushrooms with him” ~ Andrew Weil, M.D.

Natalie Bogwalker

Natalie Bogwalker is the founder and director of Wild Abundance LLC, the Living Skills School, and the Firefly Gathering, all based in and around Asheville, NC. Natalie teaches and shares tools and skills that are essential for living harmoniously within the natural systems of the earth. She also teaches with Wild Intelligence, the Chestnut School of Herbal Medicine, Maps Meet, Earthskills Rendezvous, Ashevillage, and has presented at universities. Natalie practices and shares skills she considers vital to humanity’s future, while living in a lovely, growing homestead nestled deep in the Southern Appalachians. She spends her time harvesting in the wild, building, gardening, planting, putting up food, growing, teaching, and scheming about how to introduce more people to earth-based living, all while worshiping the beauty around her.

“I don’t know how one woman could know so much, do so much, and have such a fabulous laugh, all at the same time. She inspires me!” ~ Ellen D.

Marc Williams

Marc Williams is an ethnobotanist who has studied the people-plant connection intensively while employing botanicals for food, medicine, and beauty. His training includes a Bachelor’s degree in Environmental Studies, concentrating in Sustainable Agriculture with a minor in Business from Warren Wilson College. Marc also holds a Masters degree in Appalachian Studies, concentrating in Sustainable Development with a minor in Geography and Planning from Appalachian State University. He is the Executive Director of Plants and Healers International, and on the Board of Directors of the Appalachian Institute for Mountain Studies. Marc has taught hundreds of classes about the marvelous world of plants, people, and their interface. In the last few years, Marc has worked with over 50 organizations, as well as with Botany Everyday, an online botany course.

“Marc is that perfect blend of knowledge, practice, insight, enthusiasm, and presence that makes for an inspired teacher. His dedication to sharing about the plant world touches me deeply and I will continue to study and go on walks with him — each time I learn more and realize I know less.” ~ Matthew

Asia Suler

Asia Suler is a writer, teacher, herbalist, and energy healer who lives in the Blue Ridge Mountains of Western NC. Asia holds a B.A in English, Anthropology, and Native American studies from Vassar College and a Reiki Masters degree. She began her journey into healing and plant-based medicine after early years of chronic pain. She began her formal study of herbs with Juliet Blankespoor at the Chestnut School of Herbal Medicine and has continued to study, seek, listen, and learn since. Asia teaches at gatherings across the country and is blessed to work intimately with people and plants, spirit and stones. She is the creator and concoctress of One Willow Apothecaries, a small Appalachian-grown business that offers handmade, heartfelt magic and medicine.

“Of the 50, or so teachers we had over the season, Asia was one of the most beloved by our students. They got so much out of our time with her!” ~ Stacey Murphy, Director, Urban Farm School

Luke Cannon

Luke Cannon, more than a Botanist, he is a long time pursuer and teacher of the magic and medicine of plants. His passions to study and understand the beautiful ecological intricacies of the natural world have led him throughout the Americas and across the globe.  An avid naturalist, Luke draws from a diverse pool of knowledge, combining his natural history studies with his life experience in organic farming, natural building, permaculture, nature based mentoring, and rural homesteading. Luke instructs wilderness awareness programs, leads plant walks, and has served as a guest instructor with the North East School of Botanical Medicine, Chestnut School of Herbal Medicine, the Appalachian School Of Holistic Herbalism, and Ashevillage. Luke is an ethnobotany instructor and director of a children’s nature program.

“Luke reminds me of a nature spirit. Either a plant, a tree, or maybe a forest elf? His wisdom runs deep and listening to him talk about the plants is like poetry…Nature’s Rumi. Call me a groupie, but I’d follow him anywhere–make that everywhere.” ~ Sarah L.

Quinn Asteak

Quinn Asteak is the program manager for Food As Medicine and the Wild Food & Fermentation Workshop. She is a sustainable farming enthusiast who is passionate about helping people develop deeper understandings of where their food comes from and how to use it as medicine. Quinn was director of operations and programming at North Brooklyn Farms, an urban farm that transforms vacant lots into productive green spaces to feed, educate, and connect urban dwellers with nature. She also worked with Stone Barns Center for Food and Agriculture where she ran public programs, gave tours, facilitated corporate events, and taught nutritional cooking classes. Quinn is a certified health coach and motivational presenter, who brings her multiple passions into one place and path through Ashevillage.

“My fascination with foraging has also been a handle to a great deal more than just wild foods. It’s been an entry to the study of botany and nature generally. There’s even a bit of one-upmanship involved when I crunch into one of nature’s treats and know I’m enjoying a taste thrill that some of the wealthiest people in the world have never experienced.” ~ Euell Gibbons

Asheville skyline
Asheville, North Carolina is based in a food-centric and ecological lush bioregion. Surrounded by the oldest mountains on the planet, the hoppin’ downtown is full of local artisans, organic restaurants, farmer’s markets, street buskers, yoga studios, and independent everything. It’s the first Bee City, USA, the #1 Beer City in the country, and National Geographic named it one of the best cities in the world, and Good Morning America just featured Asheville as their top city to visit in 2015. There’s tons to do, so stay a couple extra days if you can.

Homewood-AshevilleThe workshop location for the morning portion of the workshop is at the beautiful Homewood stone castle in the historic neighborhood of Montford — a short five minute drive from the heart of downtown. The afternoon workshops will rotate between various homesteads, gardens, and woodlands — roughly within a 15-minute drive from downtown. Carpooling is encouraged and connections will be made for those without cars.

“Make plans to visit Asheville and find yourself immersed in our unmistakable mountain vibe. We’ve become well known for our culinary cool, our burgeoning beer scene, and our thriving artistic community. Add to that miles of panoramic vistas and you have a recipe for an unforgettable escape from the daily grind.” ~ Explore Asheville

Arrival & Departure: The program begins Sunday, May 24th from 7-9pm with a public keynote by Sandor Katz. The week ends on Saturday night, May 30th, with a community soiree of local fermented fare, homemade beverages, friends and family.

Daily schedule: Each morning, from 10am-1pm, you will have a three-hour class with demonstrations and hands-on projects facilitated by Sandor Katz at the Homewood Castle. Then you will have a roughly 75 minutes for lunch where you can explore Asheville’s vast organic, local, farm-to-table food scene, or bring a lunch with you. In the afternoons, from 2:30-5:30pm, you will meet in smaller groups for a rotation of field trips with Asheville’s leading wild edible teachers. All topics and techniques that you will be learning throughout the week are listed above.

Participants will be accepted on a first-come, first-served basis. We do expect to fill, so the sooner you register, the more you save, and the more certain you will be to have a seat in the workshop. Check out the early bird & local discounts below. Note: For the next 10 people who register, you will receive our Spring Special of $100 off. See below.

• March 1-31: $1,111 >> SPRING SPECIAL: $1,011 for the *next 10 people* who sign up. Save $322!
• April 1-30: $1,222
• May 1-23: $1,333

Locals discount: If you are local (have lived in Buncombe or a neighboring county for more than six months), email quinn@ashevillage.org and she will give you an additional 10% discount code. #ashevillelocal #communitydeal #fermentasheville #localwildfood

Please note: Your fee includes tuition, field trips, and all materials. Transportation, meals, and lodging are not included. For lodging options, see below. If you are seeking financial assistance for your attendance, please visit our Participant Fundraising resource page for tips, or email quinn@ashevillage.org about work-trade opportunities.

New MacDonald had a farm… GMO free (video) :-)

These are the words at youtube about the video:

Publicerades den 22 feb. 2015

Watch as these kids show what makes organic farming the choice for the future in a surprising twist on a classic children’s song. http://www.NewMacDonald.com

It’s time to say goodbye to Old MacDonald. When you choose Organic you are choosing a future with less toxic chemicals in our food and environment. Share this video with a friend and help us build a healthier future for all of us, free of added hormones, antibiotics, GMOs and toxic pesticides.

Join the New MacDonald movement at http://www.NewMacDonald.com

Jin Shin Jyutsu classes with Waltraud Riegger-Krause

I was at a 5 day class in England a couple of years ago with Waltraud, sitting in that class I remember I was thinking that I was amazed over that all the JSJ instructors I have been taking classes with always have a little “twist” to presenting the class, in a way that I felt “this is why I came to this class this time, to hear these words”… and no exception this time, I don’t remember what she said now, but it was something I really needed to hear at that time…
And I have also participated in a self-help class with her in Copenhagen last May, where she had added the theme “stress” to it, how to use self-help to reduce stress, that class was also very interesting.

So, looking into what other classes she teaches, more than 5 day classes, Living the Art and such things, I find a lot of other interesting themes:
“Drawing and deepening of the Organ Function Flows”

“All Around Hands-On Practice”

“Neck, Shoulder & Spine”

“The Breath of Life through the Number flows. Deepening the Flows of Text 1 and Hands-On Practice”

“The development of mindfulness for avoiding stress and burnout”

And here’s the link to all her classes:



How to think about the Chinese clock :-)

This is a blogpost from comfytummy:



“Why do I keep waking up at 3am?” I couldn’t figure it out. It was driving me crazy. I would go to bed exhausted, usually some time between 11:30pm and 1am, sleep a few hours, and then wake up with a mind full of stress, worries, anxiety, negativity, etc. When I looked over at the time, it would be around 3am. It was happening just about every night. It got to the point where any time I woke up, I was like “Oh, it must be 3am” and sure enough, when I looked at the time, it was 3:08 or 3:15 or some time right around 3am.

Of course, if you google “waking up at 3am”, you will come up with all kinds of different reasons including many that are supernatural or demonic (after all, it’s referred to as the witching hour). However, I decided to dig deeper. I had remembered reading somewhere that 3am is the time that the liver goes into its cleansing mode so I began digging around there. Soon I found myself learning all about the Chinese Body Clock.

The Chinese Body Clock is based on Chinese medicine and the body organ Qi(energy) cycle. It’s the idea that there is a cyclic flow of energy through the body that moves in two hour intervals through the various organ systems. See diagram above. Click on the diagram for a larger version.

So for each two hour window, there is an organ system operating a peak energy. As per – http://pathways4health.org/2010/03/04/the-chinese-body-clock-energy-patterns-through-24-hours/

“When one organ is at its peak energy, the organ at the opposite side of the clock, 12 hours away, is at its lowest ebb. For example, between 1-3 a.m., the liver reaches its peak, doing its work to cleanse the blood, while the small intestine, the organ responsible for the absorption and assimilation of many key nutrients, is at its ebb. What does this tell us? Principally, that it must be taxing to the system to deal with late night meals and snacking. The body is not programmed to accommodate the modern habit of late-night screen-based stimulation and the eating habits that go with it. When we eat late at night, food is not well absorbed by the small intestine and the liver has little opportunity to do its job of housekeeping.

The idea, then, is to try when you can to plan daily activity around an organ system’s peak energy, while avoiding actions that can tax a system when its energy is at its lowest ebb. Think of lifestyle habits you might modify in order to better synchronize your system’s energy ebbs and flows:

Lungs: With the lungs at their peak energy in the early morning, you might want to schedule aerobic exercise at this time rather than later in the day. And, if you must speak through the long work day, presentations given earlier in the day benefit from greater lung energy. Laryngitis can set in late afternoon when lung energy is depleted .

Large Intestine: To get the day off to a good start, give yourself enough time early in the morning to honor the normal elimination function of the large intestine.

Stomach/Pancreas/Small Intestine: Try to eat heavier meals early in the day—at breakfast when the stomach is at its peak, and at lunch, to catch Qi’s expanding/warming energy as it crests at midday. Eating larger meals of the day early delivers nourishment to the small intestine when it is strongest, which aids absorption and assimilation.

Kidneys: The kidneys are aligned with the adrenals, the glands that produce cortisol to help us spring out of bed in the morning. Early morning, from 5 a.m.-7 a.m., is when kidney energy is weakest—a reason that people with depleted kidney energy often have trouble waking up to a new day.

Liver: The liver stores and cleanses the blood, a fact that becomes more interesting as we consider personal experience. Have you ever partied too much in the evening, and awakened in the wee hours of the morning feeling “off” and unable to fall back to sleep? Chances are good that you were tossing and turning between the hours of 1 a.m. and 3 a.m. when your alcohol over-loaded liver was struggling to do its work. The timing of the liver’s peak activity also speaks to consuming the last meal of the day as early as possible. The liver’s daily programming assumes an early dinner and bedtime. Before electricity and the light bulb, people ate supper and retired early, allowing time for the last meal of the day to digest so that the liver could be most effective in its peak hours of activity. The “work shift” of the liver, then, reinforces the concept of making the last meal of the day a light one that is consumed on the early side. The more time that passes after food is eaten before peak activity of the liver, the better the liver will be able to carry out its myriad of functions.”

I found that very interesting because I had a very hard time getting out of bed in the morning, and I also tended to eat dinner very late, usually making it my biggest meal of the day. Maybe that was why I kept waking up at 3am? In fact, nothing in my daily routine corresponded with the organ energy cycle. I also thought it was very interesting because I’m always trying to maximize how much I can get done in a day and in order to do that, it requires sustaining a good level of energy throughout the day. There were some days when I just had no energy, and I felt like I just couldn’t get going.

Before rearranging my schedule and my life, I decided to become more conscious of my body in relation to this energy clock theory. So as I went about my day, I kept in mind the various organ cycles.

I noticed that if I ever got gas (the intestinal kind), it was usually in the early morning, before I really woke up. I made it a point to look at the time – 5:30am. Hmmm. Large intestine cycle. My stomach would start growling around 8am. I always figured it was because I hadn’t eaten since the night before and it wanted breakfast which I always put off for another hour or two. Maybe it was because my body was in the stomach cycle? I always liked to sit down and get work done in the morning around 10am or so because I felt clear-headed and efficient. That corresponded to the chart. And I’ll be damned if I wasn’t always peeing in the late afternoon. Bladder cycle. I thought “Maybe I should give this body clock thing a try and see what happens”.

It’s been over a week now and I feel great! I’ve made some adjustments to my schedule to correspond to the organ cycles and I’m kind of amazed by it. I go to sleep around or by 11pm with a 50 oz. bottle of water on the night table next to my bed. I set my alarm for 6am. I don’t wake up at 3am anymore but sleep straight through to 6am when my alarm goes off. I still hit snooze once or twice, but by 6:20 I’m usually sitting up and have started drinking the water. I drink about 24 to 32 ounces before even getting out of bed. I can literally feel it traveling through my system and hydrating my body. I have breakfast around 7:30 or 8am and make lunch at the same time. I get as much food related activities out of the way while I’m in the stomach cycle. Prepare snacks, clean the kitchen, plan dinner, etc. At 9am I’m at my computer working and being productive, getting stuff done. Once the heart cycle rolls around at 11am, I send and respond to emails, reach out to family and friends, head to my office, and have lunch. At 1pm, it’s back to work tackling problems, responding to emails and issues, and analyzing data. Between 3pm and 5pm, I love having a cup of tea and making more work progress, perhaps delving into some research and analysis. I now try to have dinner before 7pm and start winding down my daily activities by 9pm or 10pm the latest. With some quiet time to just relax and read before sleeping.

To help with staying on these cycles, I’ve been setting the alarm on my phone to go off at the start of each cycle from 7am until 9pm. Mostly just as a conscious reminder. Some days I’m truly amazed at how great I feel, how much energy I have, and how much I can accomplish. Other days, when it seems everyone in my world needs me to drop everything and solve their problems, it can be more of a challenge. Sometimes there’s no time for lunch before 1pm or no time for dinner until after 7pm, but I can adjust to live more in harmony with the cycles. The most amazing thing for me has just been the fact that I’ve been up, out of bed, awake and with good energy before 7am! And of course, not waking up at 3am anymore is an added bonus.

Here’s a link for more information – http://www.spiritualcoach.com/chinese-body-clock/


More from this Author 

I was diagnosed with severe Ulcerative Colitis in 2004 and told that I would spend the rest of my life on prescription meds. I began researching and studying natural alternative treatments and discovered the Specific Carbohydrate Diet (SCD). Within a year, I was off all meds and had brought my body and digestive system back into balance and a state of health and healing. That began my journey of health through nature and nutrition. I haven’t looked back since. Won’t you join me?

5 minute exercise with your hands

This is a very simple Jin Shin Jyutsu exercise you can do with your fingers and hands – I couldn’t copy and paste what’s on the website, just click on the link!



10 vegan foods packed with protein

Yummy! 🙂


Where do you get your protein? It’s a question that anyone who has given up meat or is cutting down is probabaly familiar with. Many people know that soy products such as tofu and tempeh are a great source of plant-based protein. They also understand that nuts, seeds and beans make up a bulk of our protein intake. Unfortunately, this leads some to think that all we eat is tofu and beans. This is simply untrue! Here’s a list of 10 vegan foods that are packed with protein.

1. Hummus

Hummus is loaded with protein, courtesy of its two main ingredients, garbanzo beans and tahini. Bored by the plain variety? Try some new hummus flavors that are out of the box, such as this Spicy Sweet Potato HummusFresh Pumpkin and Kale Hummus or Roasted Red Pepper Hummus. Looking for even more protein for your post-workout snack? Try spinach, tofu, avocado or black bean hummus. Get creative!

Wondering what to do with that leftover jar of homemade tahini? Fortunately, there are many other uses for it besides hummus. Sesame seed paste, or tahini, can be used in salad dressings, dipping sauces, baked goods, spreads and dips. Use tahini in place of mayonnaise in potato salad or Asian slaw. Another option is to make a warm dressing and serve it over steamed or grilled vegetables.

Garbanzo beans (also known as chickpeas) are extremely versatile. Read all about them in our Spotlight on Chickpeas. Look for garbanzo bean or chickpea flour in the grocery store. It can usually be found in the gluten-free section. Add it to baked goods for a creamy, rich flavor. The flour can also be used as a thickening agent for soups, sauces and gravies. The traditional Middle Eastern dish falafel is a delicious example of the use of chickpeas. They are also great on salads or simply baked as a snack. Toss them with a little olive oil and the seasonings of your choice. Bake in a 400º oven until golden and crispy. You now have a healthy alternative to popcorn! This Baked Falafel Salad is AMAZING!

10 Vegan Foods Packed with Protein

2. Avocado

Avocado contains healthy, monounsaturated fats, which have been shown to slow brain aging. Avocado has also been shown to help protect against certain types of cancer, and are a great source of antioxidant vitamin E. They provide all 8 essential amino acids necessary for the body to form a complete protein. When most people think of avocados, the first thing that comes to mind is guacamole. While delicious, it’s not the only thing avocados are good for.

Try adding some avocado in your morning green smoothie. Trust us, it will add an unbeatable creamy texture. If you real fan then add it into an avocado ”alfedro” sauce for pasta or blend it into a soup like this delicious Raw Creamy Mushroom Soup with Avocado. Don’t forget about dessert, this amazing fruit can quickly turn into a superb creamy icing for any cake!

10 Vegan Foods Packed with Protein

3. Pistachios

Pistachios are a low-calorie nut and are an excellent source of protein and fiber. A single ounce of roasted pistachio nuts delivers 13 percent of the recommended daily intake of protein and 12 percent of the recommended daily intake of fiber. A great way to use them is in homemade granola. Oats contain protein too. In fact, oat protein is almost equal in quality to soy protein. Add some soy or almond milk to the mix and you have a delicious, high-protein breakfast! Pistachios are also great in salads, pilaf, trail mix and desserts! For a twist, substitute pistachios for pine nuts in pesto. Don’t forget about pistachio pudding for dessert!

10 Vegan Foods Packed with Protein

4. Quinoa

Quinoa contains significant quantities of essential vitamins and minerals including manganese, magnesium, phosphorus, folate, and copper. A cup of cooked quinoa also contains 8 grams of complete protein and 5 grams of fiber! Read all about this superseed in our guide to Quinoa. Use it in place of rice for a much more nutritious side dish. Try it cold in a salad or warm in a burrito or pilaf and don’t forget to check out these amazing Quinoa Recipes.

10 Vegan Foods Packed with Protein

 5. Chia Seeds

Remember those Chia Pet commercials you used to always see as a kid? Ch-ch-ch-chia! Yes, those are the chia seeds I’m referring to. Besides being a fun novelty item, chia seeds are also a protein powerhouse. Just 1 tablespoon of chia seeds contains 5 grams of fiber, 3 grams of protein, 2282 mg of Omega 3 and 752 mg of Omega 6 fatty acids! Read all about Chia seeds in our Chia Guide. You can blend the seeds into juice and smoothies, add them into soups, stews, and chillis, or roll the little guys into raw chocolate protein balls. They make a wonderful pudding, similar in consistency to tapioca, without needing to be cooked or use as a thickening agent for soups and gravies. Chia seeds also make a great egg substitute. You will need 1 tablespoon finely ground seeds and 3 tablespoons of water per egg called for in the recipe.

10 Vegan Foods Packed with Protein

6. Green Peas

Eat your peas! Turns out, mom really did know what she was talking about. These little  guys contain about 8 grams of protein per cup. If you think you don’t like peas, try them fresh out of the garden. They are actually quite sweet. Still not convinced? Sneak them into stir fries, soups and salads. Or, go for the gusto with this raw pea soup. Our favorites are these two knock off pea dishes; the Sweet Pea Hummusand the Knock-off-amole!

10 Vegan Foods Packed with Protein

7. Lentils

With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils are the easiest legumes to work with. They do not need to be soaked overnight and can be on your table in as little as 20 minutes.  While, soupsstews andsalads are common dishes that contain lentils. For your next cookout, try lentil veggie burgerslentil tacos or this out-of-the-world lentil loaf!

10 Vegan Foods Packed with Protein

8. Hemp Seeds

The amino acid profile of hemp seeds is close to “complete” when compared to more common sources of proteins such as meat, milk, eggs and soy. Hemp protein contains all 21 known amino acids, including the 9 essential ones adult bodies cannot produce.  You can sprinkle them on just about anything. They impart a rich, nutty flavor. Try using hemp seed oil in your salad dressing  or hemp milk on your granola. Want to pump up the protein factor in your pesto? Try this killer Creamy Hemp Pesto.

10 Vegan Foods Packed with Protein

9. Almonds

Almonds, like all nuts, are very high in protein. A 1/4 cup serving of almonds contains 8 grams of protein. You can add them to your cereal, salad, trail mix, or granola. My favorite way to use them is in almond butter (Check out this video guide on how to make it yourself!). Spread it on apple slices or toast and you have the perfect protein snack! Experiment with other nut butters such as cashew, pecan, macadamia or a combination. Be sure to try almond yogurt and almond cheese as well! Here are 10 amazing vegan recipes infused with almonds.

10 Vegan Foods Packed with Protein

10. Soy

A list of vegan foods packed with protein would not be complete without the mention of soy in some form. Try dry roasted edamame for a healthy snack on the go. We’ve seen them covered in dark chocolate, which would up your protein intake even more. Another thing to try is tofu noodles. They are great because the noodles are gluten-free, extremely low in calories and ready-to-eat. Think tofu is tasteless? Think again! Read this guide to learn how to cook with tofu, with some delicious recipes. Try serving them with an avocado “alfredo” sauce for a protein-packed meal. Just be sure you choose organic/non-GMO soy, and as with most foods, moderation is the rule.

10 Vegan Foods Packed with Protein  This shows that a well-balanced plant-based diet is anything but devoid of protein. It also doesn’t consist of eating the same thing every day. Share this list with all skeptics you know and maybe one day vegans will no longer be asked, “But where do you get your protein?”

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March 2015