terça-feira, 29 de março de 2011

Segunda Sessão do Curso de Cozinha Vegetariana "Recebendo a Primavera"



Faz duas semanas iniciamos o Curso de Cozinha Vegetariana "Recebendo à Primavera", com a projecção do Filme "Eating", um verdadeiro "must" para todos os interessados na ecologia interna e a ecologia do planeta.


E ao dia seguinte, o Sábado 19 , tivemos a Primeira Aula, que decorreu num ambiente festivo como já é habitual.  Nesta primeira aula teórico-prática elaboramos um menú completo primaveril, também incluiu a demonstração de exercícios, a maneira de auto-massagem,  chamados "Ritmoprática",  desenvolvidos pelo prof. Tomio Kikuchi.   Pois uma alimentação saudável tem muito a ver também com o movimento, com a respiração e com o pensamento.


Na Segunda Aula, o Próximo Sábado 2 de Abril:
É tempo de primavera, é tempo de abrir espaço para o novo, limpando e colocando fora o que não não serve. Abrindo nosso ser para o inicio de mais um ciclo, é tempo de semear novos projectos, ideias e novas maneiras de ser e estar. Tal vez é o melhor momento de fazer mudanças nos nossos hábitos de vida e de alimentação. E, em particular, dar maior atenção e  cuidando ao nosso fígado e vesícula, o par de órgãos mais sensíveis e activos nesta estação.

É já neste Sábado 2 de Abril, das 15h30 às 19 h. contamos com a participação de Sílvia Romão, quem partilhará connosco sua experiência na área da Medicina Tradicional Chinesa, a través de  diversas dicas e práticas,  e em particular de respiração e exercícios de Chi Kung.  Abordaremos  aspectos que tem a ver com a nossa rotina diária nesta a estação do despertar de nossa energia vital e do florescimento a todos os níveis.
 
Falaremos também da melhor maneira de fazer uma limpeza interior e passaremos pela cozinha para fazer uma demonstração de uma ementa adequada pre e post- jejum ou limpeza.  Enfatizaremos quais os componentes principais de nossa alimentação neste momento do ano, e ainda, chás e preparações específicas que podem ajudar neste processo de limpeza e re-vitalização.



Ainda aceitamos inscrições.


Investimento:  30 euros, inclui degustação e um texto de suporte.

Nossos contactos para reservas ou mais informações
telm. 967 941 468 ,  tel.  21 92 92 506,     ou por mail centrotinkuy@gmail.com

      
Tinkuy
Estrada do Rodízio, nº 2, 2705-335
Almoçageme, Sintra


Esperamos por vocês!


Isaura Zegarra da Silva

primavera, figado , etc.

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The Liver and Liver Qi Stagnation
By: Diane Joswick, L.Ac., MSOM

The Liver and Liver Qi Stagnation

Spring is ruled by the wood element, which is associated with the liver, an organ with an incredible capacity for regeneration.

When searching for the underlying cause of disease, practitioners of Chinese medicine often look first to the liver. The health of your liver reflects your overall health and well-being.

The liver filters over a liter of blood every minute. It is responsible for detoxifying, nourishing, replenishing, and storing blood. It also acts to energize the blood by releasing stored sugar, and it recombines amino acids to create the protein our bodies need to grow and repair tissue.

Liver Qi Stagnation

According to the philosophy of Chinese medicine, the liver is responsible for the smooth flow of Qi (energy) throughout the body and smoothing our emotions. Anger, irritability, and frustration are all signs that our Qi is not flowing smoothly. This is referred to as Liver Qi Stagnation, one of the most common imbalances treated by Eastern medicine practitioners in the United States.

Acupressure Points for Moving Qi

A popular treatment for the stress, anger, and frustration associated with Liver Qi Stagnation is known as the “four gates.” The four gates are the right and left side acupuncture points Lv 3–Liver 3 (Taichong) and Large LI 4–Large Intestine 4 (Hegu).

Together these four acupuncture points are thought to enhance the circulation of Qi and blood throughout the body and have a calming and analgesic effect. They are also used to alleviate pain.

Large Intestine 4 is located on the padded area of your hand between the thumb and index finger, between the first and second metacarpal bones. Massage this point with your thumb on both hands for approximately 30 seconds.

Liver 3 is located in a hollow on the top of your foot below the gap between your big toe and the next toe, between the 1st and 2nd metatarsal bones. To stimulate this point, place your right heel in the juncture between the bones that attach to the large and second toes and gently knead the point for approximately thirty seconds. Then switch sides to stimulate Lv 3 on your other foot.

Liver Qi Stagnation Signs and SymptomsHere are some of the symptoms commonly associated with Liver Qi stagnation:
  • Pain or discomfort anywhere along the sides of the body
  • Depression
  • Mood swings
  • Sighing
  • Hiccups
  • Frustration
  • Inappropriate anger
  • Sensation of a lump in throat
  • Difficulty swallowing
  • Bitter taste in mouth
  • Constipation
  • Abdominal pain and discomfort
  • Stomachache that improves after massage
  • Stomachache that worsens with anger
  • PMS with irritability or swollen breasts
  • Irregular or painful periods
  • Poor appetite
  • Churning sensation in stomach

Foods Used For Liver Qi Stagnation
These are just some of the foods that are believed to help Liver Qi stagnation:

  • Milk Thistle Tea
  • Garlic
  • Turmeric
  • Cherries
  • Chicken
  • Tofu
  • Mustard seed
  • Squash
  • Sweet potato
  • Red and black dates
  • Caraway seed
  • Spearmint
  • Oregano
  • Red bean
  • Sweet basil
  • Saffron

Read more: The Liver and Liver Qi Stagnation http://www.acufinder.com/Acupuncture+Information/Detail/The+Liver+and+Liver+Qi+Stagnation#ixzz1Hwu7Cxfw



The Spirit of Renewal: Spring and Traditional Chinese Medicine
By: Diane Joswick, L.Ac., MSOM
Spring: It is the long-awaited change of winter to spring. Seeds sprout, flowers bloom, and the sun warms the earth. There is a sense of renewal and new life all around.

While winter was a time to conserve energy and reduce activity, spring is a time of regeneration, new beginnings, and a renewal of spirit.

The Principle of the Five Elements

The five elements refer to wood, fire, earth, metal, and water in Eastern philosophy. The Principle of the Five Elements (known as the Wu Hsing in Chinese) describes the flow of Qi and the balance of yin and yang.

According to the principle, all change — in the universe and in your body — occurs in five distinct stages. Each of these stages is associated with a particular time of year, a specific element in nature, and a pair of organs in the body. Change links together the seasons of the year, aspects of nature, and your body’s organs and bodily processes. A practitioner of traditional Chinese medicine uses this principle to diagnose and treat health problems, linking specific foods, herbs, and acupuncture points to the restoration of yin-yang and Qi.

SPRING:

Spring is the ideal time for cleansing and rejuvenation for overall health and well-being. As spring is represented by the wood element and includes the liver and its complementary organ, the gallbladder, these two organs are usually the primary targets for springtime cleansing and health regimens.

  • Element: Wood
  • Color: Green
  • Nature: Yang
  • Organs: Liver, Gallbladder
  • Emotion: Anger
Learn more about the Liver and Liver Qi Stagnation

Put Some Spring into Your Step

Spring corresponds to the "Wood" element, which in turn is conceptually related to the liver and gallbladder organs. According to the philosophy of Chinese medicine, the liver is responsible for the smooth flowing of Qi (energy) throughout the body. When the liver functions smoothly, physical and emotional activity throughout the body also runs smoothly. So, for optimum health this spring, move your Qi!

Stretch - The liver controls the tendons. According to Chinese medicine, the liver stores blood during periods of rest and then releases it to the tendons in times of activity, maintaining tendon health and flexibility. Incorporate a morning stretch into your routine. Try yoga or tai qi.

Eye Exercises - The liver opens into the eyes. Although all the organs have some connection to the health of the eyes, the liver is connected to proper eye function. Remember to take breaks when looking at a computer monitor for extended periods of time and do eye exercises.

Eat Green - Green is the color of the liver and of springtime. Eating young plants - fresh, leafy greens, sprouts, and immature cereal grasses - can improve the liver’s overall functions and aid in the movement of qi.

Taste Sour - Foods and drinks with sour tastes are thought to stimulate the liver's qi. Put lemon slices in your drinking water, use vinegar and olive oil for your salad dressing. Garnish your sandwich with a slice of dill pickle.

Do more outdoor activities - Outside air helps liver qi flow. If you have been feeling irritable, find an outdoor activity to smooth out that liver qi stagnation. Try hiking or take up golf.

Enjoy milk thistle tea
Milk thistle helps protect liver cells from incoming toxins and encourages the liver to cleanse itself of damaging substances, such as alcohol, medications, pesticides, environmental toxins, and even heavy metals such as mercury.

Get Acupuncture treatments- Acupuncture and Oriental medicine can help improve the overall health of your liver as well as treat stress, anger and frustration, which are often associated with liver qi disharmony.

Seasonal acupuncture treatments just four times a year can serve to tonify the inner organ systems and can correct minor annoyances before they become serious problems. Call an acupuncturist near you to see how acupuncture can help you stay healthy this spring!

Read more: The Spirit of Renewal: Spring and Traditional Chinese Medicine http://www.acufinder.com/Acupuncture+Information/Detail/The+Spirit+of+Renewal+Spring+and+Traditional+Chinese+Medicine#ixzz1Hx7QxWcv


Seasonal Spring Cleanse Protocol

by Dr. Isaac Eliaz, Guest Writer
Isaac Eliaz
Dr. Isaac Eliaz
According to the principles of Traditional Chinese Medicine (TCM), the Spring and Fall seasons provide the best opportunities for deeply detoxifying and cleansing the body of harmful impurities that have collected in our organs and tissues over the past months and years. Fundamental philosophies in TCM state that the energies which manifest as seasonal changes in our external environment are also reflected in the body, and spring offers a unique transitional period of time when internal energies rise and expand, providing movement and growth to carry us away from the conservation and stagnancy characterizing the energies of cold winter months prior. This expansive energy helps to move things to the surface and expel some of the body's burden of toxins in preparation for the high activity of summer, and this energy of upward growth toward the sun means emotions and issues stored deep within the past also have an opportunity to be released. With a little preparation and mindfulness, the forces of renewal and rebirth that are so pervasive during the spring season can be harnessed and used to greatly benefit the body, mind and spirit during a spring cleanse.
In TCM, spring is related to the wood element and to the liver and gall bladder. As such, the liver is the focus of the spring cleanse. As we detoxify the liver, however, we also need to make sure that other parts of the body - especially those involved in secretion and detoxification – are well supported. Otherwise, we may experience toxic backups with symptoms such as constipation, digestive disturbances, respiratory congestion, headaches, and others. With both of these goals in mind, the process of detoxification necessarily includes drainage and elimination. Drainage is the discharge of toxins and waste products from the organs into the system – while elimination is the actual removal of these waste products through the urine, feces, sweat, skin, and respiratory tract.
A spring cleanse can be as short as 3 days, or as long as 21 days, but I find that 10-14 days is optimal for most individuals. You might choose to start with a preparation phase, followed by a middle segment that is more intense, and wind down your cleanse by repeating the preparation phase. But however you plan your detox, a fresh healthy diet with a focus on organic, seasonal vegetables, should always serve as the foundation. Aim to increase your intake of organic green vegetables – whether steamed or raw – while limiting high sugar fruits during this time. And of course, boost your liquid consumption. This can be in the form of water, herbal teas, or vegetable soups or broth.
Another excellent detoxification tool I use is a simple lemon and olive oil drink. This is a particularly good option for your spring cleanse, as the acidity helps to contract your liver, while the olive oil works on you gall bladder. It's easy to prepare: Simply cut one organic lemon into pieces (seeds removed) and mix with 1.25 cups spring water, along with a tablespoon of olive oil, in the blender. Then strain the contents, but not too much, as you still want some of the pulp to remain – and drink before bed on an empty stomach.
Not only will this support the gentle discharge of toxins from your liver, but many of my patients have found that it improves their sleep as well. (For those with liver issues or a high toxic burden, however, I always recommend that the lemon and olive oil drink be started at a reduced dosage of only 1/4 the general mix.)
Beyond diet, one of the best things that you can do to optimize your cleanse is to exercise. The beautiful spring weather provide us all with ample opportunity of outdoor activity – and a simple 30 minute walk each day can go a long way toward boosting your health, whatever time of year.

Cleanse Food Program

The goals of your cleansing food program are:
  • Eliminate foods that have strong pro-inflammatory potential, such as processed foods, highly salted or sweetened foods, non organic foods, red meat, alcohol and stimulants such as caffeine.
  • Rest your digestive system from the digestion of concentrated proteins, fats, and oil, and nutritionally depleted foods such as sugar, refined flour, fast foods, etc.
  • Alkalinize your system promoting the oxygenation and release of waste and stored toxins
  • Provide support for all your organs and systems of detoxification and elimination
  • Provide nutrients to deeply vitalize at the cellular level
  • Balance blood glucose levels
  • Reseed the intestines with beneficial bacterial
  • Improve digestion
  • Improve bowel transit time
  • Heal and minimize intestinal permeability
  • Improve immune function
  • Balance hormones
  • Remove heavy metals, pesticides, chemical toxins and bacterial toxins

Foods to Include

Vegetables:

  • Emphasize green leafy vegetables, especially bitter greens such as dandelion greens, endive, parsley, beet, kale, chard, mustard greens, spinach, endive, bok choy, arugula, and mixed salad greens.
  • Cruciferous vegetables: kale broccoli, broccoli sprouts, cauliflower, Brussels sprouts, mustard greens.
  • Onion family: onions, shallots, garlic, leeks
  • Artichokes and Jerusalem artichokes
  • Other vegetables: beet roots, celery, asparagus, zucchini, cucumbers, beets, string beans, beet greens, naturally fermented sauerkraut, sea vegetables
Preparation: raw, juiced, or steamed, baked, lightly sautéed in small amount of olive oil.

Vegetable Juices

Fresh juices with leafy green vegetables as a base are an ideal way to get a balance of cleansing and rebuilding supportive phytonutrients. Fresh vegetable juices are alkaline rich, mineral rich, and phytonutrient-rich. When tissues hold waste material and toxins, or they are damaged through excess free radial activity, they become acidic. Fatty tissues hold fat soluble chemicals, and toxins and heavy metals get stored in the lipid membranes of the cells (including the brain). Vegetable juices and broths provide an alkaline reserve that alters tissue pH and re-mineralizes the body, allowing the tissues to rid themselves of metabolic waste and toxins. Enzymes in the fresh vegetable juices also help to break down and remove toxins, and the high chlorophyll content of green leafy vegetables helps to cleanse and oxygenate the blood. Veggie juices should be taken 2-3 times per day if possible. Powdered juice concentrates are ideal for work or travel – just add water.

Fruits

Fruits contain a high amount of natural sugars, and therefore should be used in moderation during a cleanse as one of the goals of the cleanse is to rebalance blood glucose levels. Apples, pears, peaches, blueberries and raspberries, and citrus eaten separately, are all appropriate choices during a cleanse. Avoid concentrated fruit juices and all other fruits during this time.

Herbal Teas

Herbal teas are a wonderful way to help hydrate and cleanse the body. All caffeinated teas need to be avoided as they interfere with the bodies cleansing and rebalancing processes. Herbal teas that support the various elimination processes are highly beneficial. These herbs are usually available in both commercial tea bags, as well as in bulk for your own brewing. Some of these herbs include the following: dandelion root, burdock root, astragalus root, ginger root, licorice root, nettle, cleavers, mint, horsetail, oat straw, fennel, cardamom, rooibos, and red clover blossom.

Alkalizing broth

Simmer the following vegetables for 45 minutes. Strain and drink the broth throughout the day. The broth can be kept refrigerated for up to 3 days: Celery, green beans, zucchini, parsley, spinach. You can also puree the vegetables after cooking and eat as a soup.

Mineral broth

Prepare the above alkalizing broth with the addition of any of the following: beets, kale, mustard or dandelion greens, seaweed, flax seed, astragalus, burdock root, turmeric root, garlic, onion.

Herbs and condiments

Ginger, cayenne, licorice root, burdock root, milk thistle seed, dandelion leaf and root, curry, turmeric, nutmeg, and cinnamon may be added to your dishes for variety and for their positive effects on digestion and detoxification.

Protein

During your cleanse I often advise using a rice-based protein powder several times per day as a way to help keep you blood sugar levels as stable as possible. Sprouted seeds (sunflower, pumpkin, sesame, flax) and sprouted beans, especially mung beans, can also be used. Your health care provider may suggest more protein sources for your individual needs.

Oils

Oils should be minimized during a cleanse, preferably no more than 2Tb per day. The best are olive oil and flax oils. Both should be used unheated.

Hydration

Drink a minimum of eight, 8oz glasses of filtered water per day. Water in plastic bottles should be avoided as it often contains unsafe levels of toxins that have leeched into the water from the packaging. Add lemon to your filtered water for an extra detoxification effect.

Elimination

You may need some assistance to eliminate while on a cleanse. The high fiber content of an increased vegetable intake may be adequate. If not, then it is vital that you add a good fiber source to your regimen, because a sluggish bowel will produce a toxic effect even if you are eating healthy, cleansing foods. Fresh ground flax seed, rice bran, or psyllium can be used. In addition, I recommend using a comprehensive digestive formula that can assist in regulation of the bowels as well as cleansing the GI tract of unhealthy bacteria and fungus. You should have bowel movements twice per day while doing a cleanse. Otherwise, toxins have a chance to get reabsorbed back into your body from your GI tract.

Foods to Avoid

  • Meat, fish, poultry, eggs
  • Dairy products
  • Gluten containing grains: wheat, rye, oats, barley
  • Corn and all products containing corn
  • Grains (small amounts of rice, quinoa, or amaranth may be used)
  • Sugar, honey, molasses, artificial sweeteners
  • Fruit juices
  • Nuts
  • Cold drinks
  • Oils except for small amounts of olive, coconut, or flax (2 Tbs/day)
  • Alcohol
  • Caffeine
  • Chocolate

Supplements to Include

During a cleanse, there are a number of supportive nutritional supplements that can help significantly with the elimination process. While a cleansing diet full of green leafy and cruciferous vegetables and cleansing liquids is the foundation of a thorough detox program, the support provided by specific nutraceuticals and herbs will help to make the cleanse deeper and more efficient, while minimizing some of the discomfort that may arise as your body discharges toxins from deep within.
Heavy metal removal always plays a part in any comprehensive seasonal cleanse. Aluminum, lead, mercury and other toxic metals surround us on a daily basis, and a continuing effort is necessary on our part in order to keep these harmful metals out of our bodies where they can slowly make us sick. In this respect, chelation is absolutely crucial to your detox – but it should always be accomplished in a gentle and gradual manner. In my experience, a modified citrus pectin (MCP)/modified alginate supplement – followed by a phase II detox formula containing a number of chelating herbs and nutraceuticals to ensure complete detoxification – is the safest and most effective way to achieve this. Case report studies show that the combination of these two unique formulas reduces overall heavy metal and environmental toxin levels within the body, safely and effectively. The MCP/alginate combination is intended for long term use, prior to and after your seasonal cleanse, while the phase II detox formula is to be used on a short term basis for 2-3 weeks during the phase of your actual cleanse.
I also highly recommend medicinal mushrooms for cleansing the liver and colon, and overall body of built up toxins and impurities. A USDA Certified Organic, comprehensive medicinal mushroom formula that contains a synergistic blend of 10 highly beneficial mushroom species is an optimal choice for removing toxins from stagnant areas of the body, as these mushrooms tend to have an affinity for deeper areas of toxicity within various organs and systems in the body.
Since one of the most critical purposes of your spring cleanse is to discharge and clear the liver, and since this organ can adversely affect colonic elimination, it goes without saying that intestinal support and healthy bowel movements are also essential to the detoxification process. In addition, bringing warmth and vitality to the digestive process through the use of herbs is essential any time of year, but especially during a cleanse. For this reason, I recommend using a comprehensive poly-herbal digestion formula to boost sluggish digestion, and to help with common symptoms like bloating, flatulence, and fluid retention.
A high quality probiotic supplement is also very important during a cleanse. One of the goals of cleansing and detoxifying is to rid the intestines of harmful bacteria, fungus and parasites. Replanting beneficial bacteria in the GI tract with probiotics significantly helps to reduce the presence of harmful invaders and improve the overall environment in your gut, leading to increased digestive capacity and overall vitality.

Treatments

There are a number of supportive therapies that can enhance detoxification and provide support for the organs of elimination, including the liver, bowel, lymph, skin, lungs and kidneys. The following list of supportive therapeutic modalities can be utilized for health benefits any time of year, but when used strategically during a seasonal cleanse, they can help deepen and enhance the process of detoxification significantly.
  • Infrared Sauna
  • Acupuncture
  • Lymphatic treatments
  • IV nutritional therapies
  • Enemas or colonics
These recommendations can be modified to create an individual cleanse protocol that is most appropriate for you, depending on health, lifestyle, work, etc. If you are under the care of a health practitioner for a serious condition, it is essential that you discuss such recommendations before starting any new program. However, these recommendations are safe for most people and with simple modifications such as increased protein intake or reduced cleansing time; they can be utilized by most everybody. If you find that you can't commit to a longer program, or you find it hard to maintain will power to complete your cleanse diet, just do the best that you can. The basic ingredients of a successful spring cleanse don't need to be complicated. On the contrary, by making a commitment, no matter how long, to simplify your diet and engage your heart, mind and body in the opportunity for transition and growth that this season provides – you'll set a foundation for optimal health and vibrancy that will stay with you all year long.

How to Avoid a Spring Cleanse "Healing Crisis:" Follow the Detox Cycles

The season of growth and change

Spring is here, which means many of us will be embarking on a seasonal spring cleanse and detoxification program. A gentle yet thorough spring cleanse is an important part of integrative medicine, and by extension, Traditional Chinese Medicine (TCM). The goal of a spring cleanse is to clear away any stagnation left over from winter, lighten up our systems, and make ourselves more vibrant and focused in preparation for the high activity of summer. Seasonal cleansing and detox offers us the important chance to decide what we want to let go of in pursuit of greater health and wellbeing.
In TCM, spring relates to the wood element, and to the liver and gall bladder which govern the emotions of unresolved anger, frustration, and irritability. The liver is the main focus of our spring detox and there are some key cleansing practices that we can embrace in order to help support the health of this critical organ system.
Since spring is characterized by the strong energy of growth and change, it is important to align ourselves with this new energy and let it flow smoothly within and around us. Engaging in exercises and movement, being in nature, and practicing relaxation techniques such as meditation, are all excellent ways to allow the new energy of spring to flow unobstructed. These profound balancing techniques can allow us to experience relief from congestive emotions and support the health of the liver (and consequently, the entire body) at the same time.
In addition to these energetic components of a successful spring cleanse, we can also follow some practical detoxification guidelines and protocols to ensure that we stay healthy throughout the process, and get the most out of this important opportunity for healing and growth.

The Detox Cycle

No matter how healthy we are, one of the consequences of living in this modern age is that health-robbing toxins and heavy metals eventually accumulate deep within our tissues and organs. But what happens when we try to cleanse and release these toxins all at once with methods such as fasting, herbal formulas and weight loss?
In TCM, there is a term called the Detox Cycle with two distinct phases, that is frequently overlooked. It depicts a more complex physical and energetic flow than often realized, and if we are not well prepared; there can be significant short and long-term side effects to detoxifying. One of our major goals, therefore, is to design an effective cleanse program without having to experience a "healing crisis."

What is a Healing Crisis?

A "healing crisis" is caused by the dumping of toxins from the organs and tissues into the circulatory system or a shift in the areas where the toxins are stored. While "healing crisis" is a valuable and valid term, it is often used as an excuse for an aggravation that could have been prevented. There are a number of different tools that can support a healthy, crises-free cleanse: sophisticated herbal formulas, trigger point injections, acupuncture, infrared saunas, nutritional IVs, and specific dietary supplements – all of which now provide opportunities for cancer and chronically-ill patients to detox with little or no side effects.
What I want to discuss here is the process of loosening toxins from the organs and tissues where they are stored. This is known as discharging and it is phase one of the detox cycles. But where are the toxins going after they are discharged and how can we remove them safely and efficiently?

Phase One Detox: The Circulation "Stations"

When we look at what is happening in phase one detox, toxins are being dumped into the circulatory system from different tissues and organs, with the liver leading the process. This process is emphasized during the spring as it is the season that corresponds to increased liver activity.
The liver acts as a powerhouse of metabolic functions and works hard to filter and recycle the blood, so it has enormous capacity to hold toxins and excrete them. From the liver, blood flows to the right atrium of the heart (also where the lymph system empties), and with the contraction of the heart, into the lungs. Therefore, the first "station" in the detox cycle where toxins get stuck, is the lungs. Often times, the initial side effects presenting themselves in a detox program are excess phlegm, respiratory congestion, and symptoms of common colds and cough.
When the lungs do their job and eliminate, the blood then goes to the left heart, which is station two in the detox cycle. In TCM, the heart and mind are closely connected, a relationship that correlates to emotional release, insight, dreams, insomnia, as well as possible but infrequent heart symptoms such as palpitations – all of these are part of the heart stage.
After the heart, the blood circulates through the body. The third station is the digestive system, and if our digestive tract does not remove the toxins efficiently, they reabsorb back into the bloodstream. Symptoms in this stage of detox are constipation, bloating and flatulence, among others. The body then tries for the joints, the fourth station of the detox cycle, and a common area where toxins get stored. As blood continues to circulate in the body, it reaches the kidneys, (our filtration system), which are able to eliminate some of the burden through the urine. But the toxins that are not excreted here travel right back to the tissues and the liver.
What we have just described is one cycle of blood circulation. On one level, this can be a fast process, but on a larger level, the detox cycle can be quite slow. We can get stuck at each stage along the way, sometimes for months. Or we can get stuck for a long time at one stage, for example in the lungs, and experience chronic respiratory symptoms. Insomnia, which relates to the heart-mind connection, is another common issue with inappropriate detox, as discharged toxins and blockages (such as phlegm and inflammation) linger in the heart channel.
In fact, when assigning detox to a patient with chronic health issues, it is valuable to see which symptoms may start after a detox program. This will help us understand where the issues are coming from and, following this cycle, where they are progressing.

Cleansing the blood: Prepare for a deeper Phase Two Detox

In the detox cycle, the distinctions between drainage (phase 1) and excretion (phase 2) are significant when planning a cleanse. Organs and tissues first discharge toxins into the circulatory system, which are eventually excreted by our sweat, breath, urine, and bowel movements, as well as with emotional/psychological and spiritual release.
If the burden of discharged toxins into our circulation is manageable and our excretion channels are supported to function efficiently, we can successfully cleanse with little or no side effects. One metaphor is that of the kitchen drawers. If we open one kitchen drawer and throw everything on the floor, we can clean it up easily. If we open all the drawers and throw everything onto the floor at once, we have a huge mess.
With any cleanse, it is important to move gently and gradually. So one of the most essential first steps is to have a system in place to begin cleansing the blood and digestion of circulating heavy metals and toxins and continue this process throughout both detox phases. It is important to cleanse the blood without causing the organs to discharge too much all at once. There are several good nutritional adjuncts which can support this process, including medicinal mushrooms. Medicinal mushrooms can act like sponges, traveling to hard to reach areas of the body to mop up toxins and pathogens. Another important supplement for cleansing the blood and digestion from heavy metals and toxins is a modified citrus pectin and modified alginate formula. This formula will gently and thoroughly bind to and remove heavy metals and toxins from the blood, tissues and digestive tract, without affecting essential minerals.

Phase Two: Complete your cleanse

After the burden of toxins circulating in the blood stream is reduced with gentle blood cleansing supplements and a simplified cleansing diet, additional detox therapies and nutritional adjuncts can be incorporated. Specific functions of additional detox supplements are to further cleanse the blood, enhance the discharge and excretion phases by supporting detoxification within the organ systems, and protect organs and tissues from the stress of an increased burden of toxins and heavy metals. Additionally, supplements that support circulation and overall energy production are essential, as we cannot detoxify if we are depleted of vital energy.
Gently cleansing the blood circulation and digestive system first will prevent the discomfort many people experience when trying to cleanse successfully. Instead of a "healing crisis," we can create "healing spaces." By clearing out toxins in the blood and preventing re-absorption through the digestive system initially, we make room for the body’s natural process of cleansing and regeneration to occur, taking us into the deeper, more intense and more rewarding phase two of the cleanse. For now, just one question remains... How many layers -- of toxins, obstructions and unwanted emotions and life experiences do you want to peel off?
For more information and tips on heavy metal detoxification and seasonal cleansing, visit my website at www.dreliaz.org.

Ementa para a Semana de 28 de Março ao 1º de Abril de 2011


Segunda 28

Sopa creme de abóbora

Risotto de Arroz integral e quinoa
Seitan no forno com molho de ervas
Folhas de rabanete escaldadas com molho vinaigrette

Bolo de cenoura 


Terça 29

Sopa de Missô com nabo redondo branco (kabu)

Arroz integral com açafrão e vegetais
Lentilhas e algas refogadas
Couves com molho de tahine e limão

Mousse de pêra e leite de aveia


Quarta 30

Sopa creme de courgete e ervas

Risotto com vegetais
Molho de ervas estilo peruano
Omelete de farinha de grão
Salada de alface com rabanete e cenoura

Kanten (gelatina de alga agar agar) de cereja


Quinta 31

Sopa primavera
Arroz integral com cenoura
Tofu com alga nori
Pickles de Cenoura e nozes


Crumble de maçã



Sexta 1ro de Abril

Sopa de Missô com alga wakame

Burguer de lentilhas
Millet e vegetais gratinados
Salada  de alface, escarola e cenoura

Bolo de cenoura e avelã



Bom apetite!



Horários da Cozinha do Tinkuy na Primavera

  Segunda-Sexta: Almoços 12h30-15h 
Jantares: Só por marcação
(aos  Sábados  e Domingos, Almoço das 12h30-15 h)




  Informes e  marcações 21 92 92 506  tlm. 967 941 468 ou centrotinkuy@gmail.com

A Cozinha do Tinkuy 

As nossas ementas são livres de produtos animais e de Organismos Geneticamente Modificados (OGM). E são confeccionadas de maneira caseira, com amor e 

dedicação.  Buscamos um equilíbrio entre o sabor e a forma, temos em consideração a combinação adequada de ingredientes e das suas propriedades nutritivas... isto tudo para permitir-nos ter boas digestões.
Na Cozinha do Tinkuy priorizamos ingredientes integrais, isto é não refinados e não processados industrialmente, mas cultivados e produzidos de forma orgânica.
Os vegetais, fruta e legumes, os cereais, massas, leguminosas, tofu, seitan, sementes, frutos secos,  farinhas e temperos (sal, shoyu, missô, mostarda, etc.) são biológicos. O resto de ingredientes quando não bio, são principalmente de produção local, em pequena escala. 

Estaremos sempre atentos para garantir a qualidade dos mesmos.

Não fazemos uso de forno microondas nem de produtos congelados, nem de utensílios de alumínio. Fazemos sempre os possíveis para que nossa cozinha esteja em sintonia com a mãe natureza, por isso os menus vão variando de acordo as estações do ano e à oferta local existente.

As pessoas com necessidades especiais podem solicitar ementas particulares.

E diariamente sempre disponíveis entradas variadas,sandwiches, sumos naturais de frutas e vegetais, chás diversos, café bio, saladas especiais...
Empadas vegetarianas (Tofu, seitan, maçã) por encomenda.




CURSO DE COZINHA VEGETARIANA: RECEBENDO A PRIMAVERA

Continuando com o Curso de Cozinha Vegetariana "Recebendo à Primavera", este Sábado 2 de Abril nos reuniremos de novo para a Segunda sessão.

É tempo de primavera, é tempo de abrir espaço para o novo, limpando e colocando fora o que não nos serve.  E isto se deve reflectir na nossa alimentação e não só, por isso na Segunda Sessão, o próximo sábado 2 de abril, abordaremos estes e outros aspectos que tem a ver com hábitos de vida saudáveis nesta época do ano.  Contamos  com a presença de Sílvia Romão para colocar estes temas à luz da medicina tradicional de oriente. Falaremos também da melhor maneira de fazer uma limpeza interior, faremos uma demonstração de uma ementa adequada a um dia post- jejum ou limpeza,  continuaremos a praticar exercícios de auto-massagem (do-in) na versão criada pelo professor Tomio Kikuchi, a Ritmopráctica.

Isto será das 15h30 às 19 h. Anda aceitamos inscrições.

Nossos contactos para reservas ou mais informações
telm. 967 941 468 ,  tel.  21 92 92 506,     ou por mail centrotinkuy@gmail.com

      
Tinkuy
Estrada do Rodízio, nº 2, 2705-335
Almoçageme, Sintra


Com Gosto!
Esperamos por vocês,



quarta-feira, 23 de março de 2011

coração

"Em cada coração há uma
janela para outros corações.
Eles não estão separados,
como dois corpos.
Mas, assim como duas lâmpadas
que não estão juntas,
Sua luz se une num só feixe."


(Jalaluddin Rumi)

terça-feira, 22 de março de 2011

Ementa para a Semana de 21 ao 25 de Março de 2011



Segunda 21

Sopa com grão de bico e algas

Risotto de Arroz integral rico, ervas e vegetais
Tofu em molho de tahine
Salada com frutas e molho vinaigrette

Bolo de cenoura 


Terça 22

Creme de abóbora

Millet com vegetais
Feijoada (feijão, algas e vegetais estufados)
Couves com com molho de tahine e limão

Mousse de pêra e leite de aveia


Quarta 23

Sopa de vegetais e cevada em grão, estilo peruano

Massa integral com
Tofu e vegetais salteados
Salada com passas e nozes

Mousse de frutos com amêndoas


Quinta 24

Creme de courgete e ervas

Quinotto (quinoa estufada com vegetais) com Ocopa de ervas (pesto peruano)
Tofu mexido com vegetais e algas
Salada de alface e folhas verdes (rucola, escarola) com molho balsámico

Tarte de frutos do bosque


Sexta 25

Sopa de Missô com alga wakame

Arroz integral com açafrão
Lentilhas estilo indiano
Salada mista com flores e fruta



Mousse de maçã e pêra com leite de arroz



Bom apetite!



Horários da Cozinha do Tinkuy na Primavera

  Segunda-Sexta: Almoços 12h30-15h 
Jantares: Por marcação
(aos  Sábados  e Domingos, Almoço Buffet Vegetariano  das 12h30-15 h)




  Informes e  marcações 21 92 92 506  tlm. 967 941 468 ou centrotinkuy@gmail.com


A Cozinha do Tinkuy 

As nossas ementas são livres de produtos animais e de Organismos Geneticamente Modificados (OGM). E são confeccionadas de maneira caseira, com amor e 

dedicação.  Buscamos um equilíbrio entre o sabor e a forma, temos em consideração a combinação adequada de ingredientes e das suas propriedades nutritivas... isto tudo para permitir-nos ter boas digestões.
Na Cozinha do Tinkuy priorizamos ingredientes integrais, isto é não refinados e não processados industrialmente, mas cultivados e produzidos de forma orgânica.
Os vegetais, fruta e legumes, os cereais, massas, leguminosas, tofu, seitan, sementes, frutos secos,  farinhas e temperos (sal, shoyu, missô, mostarda, etc.) são biológicos. O resto de ingredientes quando não bio, são principalmente de produção local, em pequena escala. 

Estaremos sempre atentos para garantir a qualidade dos mesmos.

Não fazemos uso de forno microondas nem de produtos congelados, nem de utensílios de alumínio. Fazemos sempre os possíveis para que nossa cozinha esteja em sintonia com a mãe natureza, por isso os menus vão variando de acordo as estações do ano e à oferta local existente.

As pessoas com necessidades especiais podem solicitar ementas particulares.

E diariamente sempre disponíveis entradas variadas,sandwiches, sumos naturais de frutas e vegetais, chás diversos, café bio, saladas especiais...
Empadas vegetarianas (Tofu, seitan, maçã) por encomenda.



refogando levemente umas deliciosas folhas de dente de leão

CURSO DE COZINHA VEGETARIANA: RECEBENDO A PRIMAVERA

Iniciamos o Curso de Cozinha Vegetariana "Recebendo à Primavera", a passada Sexta feira 18 de Março, com a projecção do Filme "Eating".  E ao dia seguinte, o Sábado, tivemos a Primeira Aula, que decorreu num ambiente festivo como já é habitual.

É tempo de primavera, é tempo de abrir espaço para o novo, limpando e colocando fora o que não nos serve.  E isto se deve reflectir na nossa alimentação e não só, por isso na Segunda Sessão, o próximo sábado 2 de abril, abordaremos estes e outros aspectos que tem a ver com hábitos de vida saudáveis nesta época do ano.


Anda aceitamos inscrições.

Nossos contactos para reservas ou mais informações
telm. 967 941 468 ,  tel.  21 92 92 506,     ou por mail centrotinkuy@gmail.com

      
Tinkuy
Estrada do Rodízio, nº 2, 2705-335
Almoçageme, Sintra


Com Gosto!
Esperamos por vocês,

terça-feira, 15 de março de 2011

Ementa para a Semana de 14 ao 18 de Março de 2011




Segunda 14

Sopa creme de courgelte e ervas (manjericão)

Arroz integral com gomásio (sêsamo com sal marinho)
Tofu em molho agridoce
Grelos de Nabo escaldados

Bolo de alfarroba e cacau


Terça15

Sopa de Missô com alga wakame e nabo redondo (kabu)

Millet com vegetais
Estufado de feijão azuki
Couves com com molho de tahine e limão

Mousse de pêra e leite de aveia


Quarta16

Sopa de vegetais e aveia em grão, estilo peruano

Massa integral salteada
Molho de  tofu, manjericão e amêndoa (pesto)
Salada com passas e nozes

Gelatina de frutos com agar-agar



Quinta 17

Creme de abóbora e gengibre

Risotto de Arroz integral
Tofu mexido com vegetais e algas
Salada de alface e folhas verdes (rucola, escarola) com molho balsámico

Tarte de pêra


Sexta 18

Sopa de Missô com alga wakame

Millet refogado com vegetais (estilo peruano)
Ocopa de salsa e tofu (pesto peruano)
Caril de seitan picante
Nishimi de folha de nabo e cenoura


Mousse de alfarroba e leite de arroz



Bom apetite!



Horários da Cozinha do Tinkuy no Inverno

  Segunda-Sexta: Almoços 12h30-15h 
Jantares: Por marcação
(aos  Sábados  e Domingos, Almoço Buffet Vegetariano  das 12h30-15 h)




  Informes e  marcações 21 92 92 506  tlm. 967 941 468 ou centrotinkuy@gmail.com


A Cozinha do Tinkuy 

As nossas ementas são livres de produtos animais e de Organismos Geneticamente Modificados (OGM). E são confeccionadas de maneira caseira, com amor e 

dedicação.  Buscamos um equilíbrio entre o sabor e a forma, temos em consideração a combinação adequada de ingredientes e das suas propriedades nutritivas... isto tudo para permitir-nos ter boas digestões.
Na Cozinha do Tinkuy priorizamos ingredientes integrais, isto é não refinados e não processados industrialmente, mas cultivados e produzidos de forma orgânica.
Os vegetais, fruta e legumes, os cereais, massas, leguminosas, tofu, seitan, sementes, frutos secos,  farinhas e temperos (sal, shoyu, missô, mostarda, etc.) são biológicos. O resto de ingredientes quando não bio, são principalmente de produção local, em pequena escala. 

Estaremos sempre atentos para garantir a qualidade dos mesmos.

Não fazemos uso de forno microondas nem de produtos congelados, nem de utensílios de alumínio. Fazemos sempre os possíveis para que nossa cozinha esteja em sintonia com a mãe natureza, por isso os menus vão variando de acordo as estações do ano e à oferta local existente.

As pessoas com necessidades especiais podem solicitar ementas particulares.




Tinkuy
Estrada do Rodízio, nº 2, 2705-335
Almoçageme, Sintra




 E diariamente sempre disponíveis entradas variadas,sandwiches, sumos naturais de frutas e vegetais, chás diversos, café bio, saladas especiais...
Empadas vegetarianas (Tofu, seitan, maçã) por encomenda.




Estão abertas as inscrições para o Curso de Cozinha Vegetariana "Recebendo à Primavera", a iniciar-se a Sexta feira 18 de Março, às 19h30.  Esta sessão introdutória consistirá na projecção de 2 vídeos.  Seguido de um debate e partilha de um lanchinho vegan.  A entrada é livre, com colaboração voluntária.

A primeira aula Teórico-Prática será este Sábado 9 de Março,  das 15h30 às 19.  Ainda aceitamos inscrições.

Nossos contactos para reservas ou mais informações
telm. 967 941 468 ou por mail centrotinkuy@gmail.com

      

Com Gosto!
Esperamos por vocês,


segunda-feira, 14 de março de 2011

Curso de Cozinha Vegetariana: Recebendo a Primavera, sessão inaugural com cinema sexta 18 de março 20 h



Queridos amig@s!

Segue a informação mais detalhada sobre o próximo Curso de Cozinha Vegetariana:  Recebendo a Primavera,

Lembramos que consta de 5 sessões, do 18 de Março até o 16 de Abril, que incluem uma introdutória com apoio de um filme-debate, 3 aulas teórico-praticas e uma palestra
.


A Primavera é a estação verde, é o momento do nascimento da natureza, é o tempo da criação e do desenvolvimento.... das sementes, das plantas... de nossos projectos e tal vez de novos planos de vida.....

Vamos a falar de alimentação, mas num sentido global: pois o que nos alimenta também são aspectos mais subtis como sentimentos, pensamentos, emoções, energias... tudo a traduzir-se e  ficar palpável  no nosso dia a dia, nos hábitos mais singelos, no nosso prato...

Sem dúvida com a chegada da Primavera temos a possibilidade de fazer uma revisão e uma limpeza a vários níveis,  após do frio inverno nos é permitido  despertar mais uma vez ao milagre da Vida a renascer... a florescer.

Uma forma de ser gratos por esta dádiva que nos oferece a mãe terra pode ser observar e seguir  o seu ritmo, observar suas leis.....   
e  sintonizar com esta energia.  Atender às mudanças necessárias na nossa alimentação e nos nossos hábitos de vida nesta época do ano, serão os temas centrais deste curso.

Programa
Sexta 18, 20 h  Filme "Eating"e Debate  sobre a Alimentação na Actualidade, com apoio do Documentário "Aprender a Cuidar" do Instituto Nina Rosa, São Paulo, Brasil.
Apresentação do Curso. Entrada Livre

Sábado 19, 15h30  às 19h30 1ra Aula Teórico-Prática

Sábado 2 de Abril,  15h30 às 19h30 Palestra:  A Primavera segundo a Medicina Tradicional de Oriente,  com a participação especial de Sílvia Marques Romão.


Sábado 9 de Abril, 15h30 às 19h30 Segunda Aula Teórico-Prática


Sábado 16 de Abril, 15h30 às 19h30 Terceira Aula Teórico-Prática

Em cada aula de cozinha se elaborará uma Ementa Completa adaptada a esta época do ano. Cada aula conta com suporte escrito (texto e receituário) e a degustação num Jantar ao finalizar.  Todos os ingredientes usados são biológicos.

A Palestra do 2 de Abril, inclui diversas práticas e demonstrações, tanto de medicina caseira como de respiração e exercícios de Chi Kung, assim como um texto.


Como dizia nossa mestra Bernadete Kikuchi, consideramos a culinária como  Arte Fundamental da Vida, e como tal aprenderemos como a nossa cozinha  pode-se  transformar no lugar mais interessante da casa:
- onde se prepara a nossa "medicina preventiva" isto é nosso alimento diário,
- o nosso laboratório, onde aprenderemos as propriedades terapêuticas de algumas plantas e outros elementos da natureza,...
- onde experimentamos a união e interligação com outros seres vivos: sementes, plantas, árvores, água, fogo, ... e o respeito para com eles,   
Como já alguém disse: cozinhar é o amor em acção... e eu acredito muito nisto...em conjunto descobriremos por que cozinhar  pode ser uma forma importante de praticar a gratidão
Esperamos por vocês !
 

Mais Informação e Inscrições:  21 92 92 506
                                                     967 941 468
Ou por e- mail:  centrotinkuy@gmail.com


Facilitadora:  Isaura Zegarra da Silva

                        Formadora de Cozinha Vegetariana
                        Terapeuta Crânio Sacral Biodinâmica

Participação Especial: Sílvia Marques Romão
                            Professora de Chi Kung, Tai Chi
                            Terapeuta em Medicina Tradicional Chinesa



Investimento

O Curso de 3 aulas tem o custo de  € 120
Se optarem por aulas avulso o custo por aula é de € 45
A palestra tem o custo de € 30

Consulte nossas facilidades de Pagamento:  Descontos a estudantes, reformados e desempregados. 

Local:

Tinkuy,
Estrada do Rodízio, nº 2, Almoçageme 2705-335 Colares, Sintra.
Perto do Cruzamento e da Feirinha de Fim de Semana.  De Colares, em direcção a Praia Grande, a direita,  segundo portão de madeira.  Autocarros: de Sintra 403 e 439


Programa do Curso

Temas da Primeira Aula, 19 de Março:


-Porque Integral e Consciente?  - Porque vegetariano?
-1er Componente de uma dieta saudável: Os cereais integrais e os Vegetais na Primavera

-Alguns Aspectos da limpeza de nosso organismo: abrir espaços para o novo.  Eliminação/iluminação?
-Dieta específica para um plano de limpeza e desintoxicação: atenção ao nosso fígado, jejum, mini-jejum.  Preparação e cuidados posteriores.




Menu 1ra aula:


-Sopa de cevada em grão com ervas
-Arroz integral "socado" com furikake (condimento de folhas verdes desidratadas)  e sêsamo
-O mundo das leguminosas: "Burguer" de lentilhas e algas

-Grelos de Couve escaldados com molho de tahine -Mousse de abóbora e canela
-Chá de dente de leão, propriedades e modo de utilização 



Bom apetite!