Category Archives: Education

Look Who Turned 5! FoodShare’s – A Recipe For Change

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Look who turned 5!

A Recipe For Change Event

February 27th,2014

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Last year I was very fortunate to be invited to attend ‘Recipe for Change‘ and felt extremely honoured to be invited to return again this year. This annual event, held at the St. Lawrence Market north building , is a community filled celebration of food with a distinct purpose that supports Food Literacy education & FoodShare’s innovative and timely work in schools.

A staunch supporter of Food Literacy is Sang Kim of the newly opened Wind Up Bird Cafe who got a chance to promote his restaurant’s contribution to #RecipeforChange this year on Breakfast Television the morning of the event. See the interview here.(via @BTtoronto) Below is the dish and its creator Chef Yumiko Kobayashi.

Chef Yumiko

Chef Yumiko Kobayashi

Tofu-Avocado Gratin and Sweet Potatoe Mille-Feuille from Wind Up Bird Cafe (Vegetarian)

Tofu-Avocado Gratin and Sweet Potatoe Mille-Feuille from Wind Up Bird Cafe (Vegetarian)

The Recipe for Change Initiative

Foodshare believes the following:”How children eat when they’re young lays the foundation for life-long patterns, but integrated good food education is not the norm in Ontario schools. Students are not regularly provided the tools to make healthy decisions to sustain themselves, nor are they taught how to garden, cook a healthy meal, compost or understand where their food comes from on an ongoing basis.”

“Childhood obesity and diabetes are global pandemics and, in Ontario, major health risks. Barring electives, and a few sporadic science or health lessons, healthy eating, hands-on Food Literacy skills and physical activity are not as regularly integrated into the school day as they should be.” – taken from “Why Recipe for Change”

This year brought together some of Toronto’s all-star chefs for a night of culinary delights with complimenting beverage selections from local vendors:

The amazing Recipe for Change Chefs

The Recipe for Change VQA Wines, Breweries, Coffee,Tea and other Beverages

Crema Coffee Co

Crema Coffee in the making

Maple Bacon Crema

Maple Bacon Crema

Frida Restaurant and Bar, Chef Jose Hadad – Tacos de Pescado en Salsa Verde, pan fried and then finished in Salsa Verde Haddock and garnished with Sour Cream, Coriander and Onion

My Little Dumplings, Chef Bashir – Mushroom Bao
(Vegetarian)

Annona at the Park Hyatt, Chef Joan Monfaredi – Pulled Buschbeck Braised Lamb Slider with Spicy Mustard Glaze, Crunch Slaw Sesame Tooney

Lisa Marie/Fidel Gastro, Chef Matt Basile – Agrentinian Lamb Meatball

Urban Acorn/The Depanneur, Chef Daniel Holloway & Marie Fitrion – Haitian Goat Griot & Banana Peze

Accra and Banana Peze

Urban Acorn/The Depanneur, Chef Daniel Holloway & Marie Fitrion – Haitian Accra & Banana Peze (Vegetarian)

SOMA Hot Chocolate

SOMA Chocolate from Chocolatemakers , David Castellan & Cynthia Leung – Hot Chocolate Mix Spiced with Ginger, Madagascar Vanilla, Orange Peel, Chili and Soma Blend Spices

Reuben Caraway Rye Gnocchi

The Beverly Hotel, Chef Eric Wood – Reuben Caraway Rye Gnocchi, Pastrami Lambs Tongue, Dill Pickled Mushrooms with Red Cabbage and Apple Mostarda, Fresh Tarragon and Gruyere Snow

Sweet Potato Gnocchi with Wild Boar Ragu

Le Select Bistro, Chef Albert Ponzo – Sweet Potato Gnocchi with Wild Boar Ragu

Foggy Sunburst Morning Earl Grey Mocktail

The Love of Tea, Carol Mark – Foggy Sunburst Morning Earl Grey Mocktail with infusions of Bergamot and Citrus

Citrus Financier with Chestnut Mousse and Coffee Nougatine

The Tempered Chef, Chef Bertrand Alepee – Citrus Financier with Chestnut Mousse and Coffee Nougatine

Whole Wheat Scones with Goat Cheese and The Chef's House Preserves

Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves

Whole Wheat Scones with Goat Cheese and The Chef's House Preserves

Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves

Whole Wheat Scones with Goat Cheese and The Chef's House Preserves

George Brown Chef School, Chef John Higgins – Whole Wheat Scones with Goat Cheese and The Chef’s House Preserves

Moroccan Inspired Cauliflower Soup with Crispy Chick Peas

Good Earth Food & Wine Co., Chef Therese De Grace – Moroccan Inspired Cauliflower Soup with Crispy Chick Peas, Pickled Vegetable Micro Salad and Tahini Drizzle (Vegan)

Ice Wine Jelly Appetizers

Bernadin, Chef Emerie Brine – Ice Wine Jelly Bite-Size Appetizers

Mini Raw Pumpkin Tarts on Pecan Salted Date Crust

Cruda Cafe, Chef Claudia Gaviria – Mini Raw Pumpkin Tarts on Pecan Salted Date Crust
(Raw Vegan)

Mini Raw Cashew French Herbed Fermented Cheese with Sweet Potato Crackers

Cruda Cafe, Chef Claudia Gaviria – Mini Raw Cashew French Herbed Fermented Cheese with Sweet Potato Crackers (Vegan)

Mixed Ceviche (Seafood)

T.O. Ceviche Bar, Chef Alvaro Valencia – Mixed Ceviche (Seafood)

Ham Hock Terrine with Home-Made Branston Pickle and Quail's Egg

Table 17/Ascari Enoteca, Chef John Sinopoli – Ham Hock Terrine with Home-Made Branston Pickle and Quail’s Egg

Atlantic Salt Cod Fritters with Cilantro and Watercress Pesto

Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute – Atlantic Salt Cod Fritters with Cilantro and Watercress Pesto from Bendale Gardens

Apple Fruitcake with Caramel Yogurt

Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute – Apple Fruitcake with Caramel Yogurt

Arroz Caldo

Lamesa Filipino Kitchen, Chef Rudy Boquila – Arroz Caldo (Meat and Vegetarian options)

Duck Tamales

Valdez, Chef Steve Gonzalez – Duck Tamales

Walter's Caesars with Tromba Tequila

Walter Caesar – Caesars and Virgin Caesars

Shucked Oysters

Hooked, Kristin & Dan Donovan – Fresh Shucked Oysters – Shan Daph, Pictou County, Nova Scotia, Cooke’s Cove, Ellerslie, PEI

Gulab Jamun with Masala Chai

416 Snack Bar, Chef Mark Ota – Gulab Jamun with Masala Chai (Vegetarian)

The collection of Chefs will ensure that there is great, amazing food for all guests so that even vegetarians, vegans, and those with other food considerations are accommodated.

The tasty evening at #RecipeforChange is composed of small plates allowing each chef to present their own creative vision, surprising us with their combining of foods and flavours.

Having chefs were on hand to personally prepare, plate, and serve their food, be available to discuss their inspiration with us gave us the rare chance to get up close and personal as a guest with some of the city’s prominent culinary minds  – a rare treat for many and for me a chance to say hello to many of my culinary friends and personal chef inspirations.

Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute

Culinary Students of Bendale Business & Technical Institute/Eastdale Collegiate Institute

Lamesa Filipino Kitchen, Chef Rudy Boquila

Lamesa Filipino Kitchen, Chef Rudy Boquila

Valdez, Chef Steve Gonzalez

Valdez, Chef Steve Gonzalez

My Little Dumplings, Chef Bashir Munye and Crew

My Little Dumplings, Chef Bashir Munye and Crew

Hooked, Kristin & Dan Donovan

Hooked, Kristin & Dan Donovan

Grilled Tofu and Edamame Salad

FRANK at the AGO, Chef Jeff Duek – Grilled Tofu and Edamame Salad, Pipian Sauce, Coriander Spouts in a Palm Leaf Boat (Vegan)

Crema Coffee Co

Two of my favourite guys! Crema Coffee Co. – Amazing Maple Bacon never tasted so good.

Chicken Chilaquiles Mexico City Style

Santo Pecado, Chef Paola Solorzano – Chicken Chilaquiles Mexico City Style

Frida’s Chef Jose Hadad

Chopped Canada Season 1 Episode 7 Winner Brianne Nash with Tania Daviduke of The Culinary Adventure Company

Everything that Foodshare Toronto does is centered on the power of food to connect, to inspire and to ultimately transform. Their work is so impactful because of this important and sometimes neglected act of sharing. The power of caring and sharing truly does work and their work clearly shows that every little bit counts.

The Recipe for Change Super-Supportive Sponsors

Supporting FoodShare is easy, and you can be part of its impacts and help it grow and grow. Easy ways to show your support can be found here.

I truly love the opportunity to mingle and chat with the chefs, the beverage partners and many of my writing colleagues, dear foodie friends and general public who are in awe of each culinary expedition from table to table. There are also all the amazing things that FoodShare has been able to do and will do for Food Literacy and creating a healthier future for our future generations.

The opportunity to taste bites from over 30 Chefs, 20 VQA wines, 6 local beers, and so much more, the event was an amazing value for attendees and a wonderful opportunity to support FoodShare’s work to create a healthy future.

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World Food Day 2013

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World Food Day Banner

“Sustainable Food Systems for Food Security and Nutrition” will be the focus of World Food Day in 2013.

The official World Food Day theme – announced at the start of every year by the Food and Agriculture Organization of the United Nations (FAO) – gives focus to World Food Day observances and helps increase understanding of problems and solutions in the drive to end hunger.

About World Food Day

The Food and Agriculture Organization of the United Nations marks World Food Day each year on the 16th of October, the day on which the Organization was founded in 1945.

The objectives of World Food Day are to:

  • encourage attention to agricultural food production and to stimulate national, bilateral, multilateral and non-governmental efforts to this end;
  • encourage economic and technical cooperation among developing countries;
  • encourage the participation of rural people, particularly women and the least privileged categories, in decisions and activities influencing their living conditions;
  • heighten public awareness of the problem of hunger in the world;
  • promote the transfer of technologies to the developing world; and
  • strengthen international and national solidarity in the struggle against hunger, malnutrition and poverty and draw attention to achievements in food and agricultural development.

World Food Day 2013 video feature: Sustainable Food Systems for Food Security

A Vietnamese Recipe for a Food System that Works.
What is a sustainable food system? One Vietnamese model harnesses tradition and bolsters that with technology and the right policy mix: ‘V-A-C’ farming. It’s a no-waste system integrating fish farming, raising livestock and growing fruit and vegetables, all on the same farm. It has assured sufficient, healthy food to Viet Nam’s rural farmers — about half the population — while generating income and feeding the growing cities. In V-A-C, livestock can even power the lights.”

World Food Day focuses on better food systems, including reducing food waste. Here’s what YOU can do: http://bit.ly/WlciOY 

What are you doing today on World Food Day? Tell them about it in a tweet to @FAOWFD tagged .

World Food Day Canada

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“Do your part to Engage, Empower and Inspire everyone to make a difference in the world”

A Culinary Night of Celebration – Toronto’s Recipe For Change

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A busy schedule and lots of travel put my writing on standby for a while but I had to make sure I got this tasty article up and readable to share!

Back on February 28th, Toronto’s historic St. Lawrence Market looked like a stage set for a culinary celebration! The event – Toronto’s Annual Event – Recipe For Change

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I timed my arrival to the North Market Building for the 6pm door opening and before I could reach the inner sanctum of the market building, I experienced a taste-bud explosion by way of an amazing Smoked Duck Tostada by @FidelGastros – Matt Basile, star of “Rebel Without A Kitchen”.

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The evenings’ event was a market done in complete transformation! This building is generally left to those farmers and craftspeople selling their edible bounty to the public of fresh fruit, eggs, vegetables, cheeses and many other tasty little bits of flavour. That night the team at FoodShare designed a map through a garden of flavor overload put forth by those who rise to the top, sometimes are seldom seen by the general public, and have a deep love for their craft, for their annual Recipe for Change fundraising event.

Over the course of the next few hours, with fork, napkin and wineglass in pocket, the room filled to capacity with over 400 Toronto eager food fans supporting such a good cause and sampling  culinary delights from over 30 chefs and students, 8 wineries from Niagara and Prince Edward County, and a few breweries as well. I eagerly sipped, nibbled and photographed as many tasty tidbits as I could. This year’s FoodShare event was presented by GE Cafe Appliances and students from both the Bendale Business and Technical Institute and Eastdale Collegiate presented some tasty offerings that they cooked in their culinary programs that are in collaboration with FoodShare.

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Some of my most memorable bites were: Brisket Steamed Buns from Momofuku Toronto, Yakitori Bar/Seoul Food’s vegetarian Bibimbap, Torito Tapas & Monforte Dairy’s collab of Dates stuffed with Toscano Cheese, Orrechiette with White Pork Shoulder Ragu by Ascari Enoteca, Savoury Bread Puddings by the George Brown Chef School, and the Luscious Beet Root Chocolate Brownies from Pimenton.

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It was a joy to see that Toronto’s culinary community spotlights the collaborative efforts for such an amazingly good cause. It was fun night to be out and about as many enthusiastic chefs served their very best and  I had a chance to catch up with some of my favourite restauranteurs, chefs, bloggers and food writers. From the culinary schools to top chefs, breweries, wineries and to my love…the Detour Espresso Bar, Recipe for Change certainly gave those of us in attendance, an honest testimony to the talented and creative culinary industry in this city I now call home.

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Food Share empowers and enables Ontario children to identify what good food is, where it comes from, not only teaching them that healthy food also tastes great, but educating and helping them learn to choose it for themselves. The organization is leading the challenge to create a healthier future for our children by working with students from JK to Grade 12 ,parents and educators to ensure that good food education is an included part of the Ontario curriculum and make Food Literacy a requirement for graduation. Children across Ontario are being taught how to plant, tend, harvest, prep ,cook and compost – something I took for granted growing up when I was a child, having a family involved in food and backyard farming.

Foodshare Video

This year’s event also marked the launch of FoodShare’s first cookbook – “share:Delicious Dishes from Foodshare and Friends” which showcases affordable, healthy, and culturally-diverse cooking that is a joy for the palate and the eye.  Just $24.95 + HST at your favourite bookstore or available on www.foodshare.net

ShareCover

“A delight for the palate and for the eye, share showcases the joy of healthy, affordable culturally-diverse cooking and highlights the power of good food to bring people together. Celebrate home-cooked meals with Adrienne De Francesco and Marion Kane as they guide you through recipes that are thoughtfully selected, carefully tested and thoroughly delicious. Feast on contributions from FoodShare’s chefs, staff, volunteers and program participants, along with local celebrities who all share their favourite recipes in this beautiful full-colour cookbook.”

Take time to support the Foodshare community on any level ! I came with to Recipe for Change with an appetite on full tilt mody,  ready to be amazed and flavour – challenged by  the 30 chefs works in food and I left satiated with an even better appreciation of the chefs I know and new wonder from all the ones I met for the first time and what the Culinary Culture of Ontario truly has to offer. A delish food adventure  experience that I would highly recommend all of you look out for next year and make certain you have tickets as soon as you can.

Some Recommended Authors for Adventure

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So lately I have gotten back into actually going to the library and picking up a “real” book, remembering the smells and textures and using that library card…50 items you say…bring it on. And then I got stuck…where was my list of all the great authors I wanted to read? So I’ve started off a great list of authors that a friend and I once created under the subject of adventure and encourage you to add to the list of any great ones you are aware of or love!

Recommended Authors for Adventure Reads

  • Allbeury, Ted
  • Armstrong, Campbell
  • Child, Lee
  • Clancy, Tom
  • Coonts, Stephen
  • Conrad, Joseph
  • Crichton, Michael
  • Cussler, Clive
  • Defoe, Daniel
  • Doyle, Arthur Conan
  • Du Brul, Jack
  • Dumas, Alexandre
  • Egleton, Clive
  • Fleming, Ian
  • Follett, Ken
  • Forbes, Colin
  • Forsyth, Frederick
  • Francis, Dick
  • Gardner, John
  • Gaiman, Neil
  • Gavin, Catherine
  • Goldman, William
  • Griffin, W.E.B.
  • Haggard, H. Rider
  • Higgins, Jack
  • Innes, Hammond
  • Krakauer, Jon
  • Kipling, Rudyard
  • L’Amour, Louis
  • Langley, Bob
  • London, Jack
  • Ludlum, Robert
  • MacLean, Alistair
  • Martel, Yann
  • Morrell, David
  • Mowat, Farley
  • Reilly, Matthew
  • Royce, Kenneth
  • Seymour, Gerald
  • Smith, Wilbur
  • Stephenson, Neal
  • Tolkien, J.R.R.
  • Verne, Jules

All Things Food: Tastes of Tuscany Brought to Toronto

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When foodie travel dreams take people to Italy – a little of Italy comes to Toronto

When foodie travel dreams take people to Italy, Tuscany is often their first stop. There’s something almost seductive & intimately charming about the region and its rustic good living. There is a lot to see and do in Tuscany; the true difficulty really, is where to start. Certainly most travelers should start with Florence, and then continue on to other top spots such as Siena and Pisa. The amazing list of “città di arte”(cities of art), is daunting: Arezzo, Cortona, San Gimignano and Lucca are all striking places to explore and the more you come to know the region, the more extraordinary Tuscany appears.

One mere kilometer from Siena immersed in a pristine countryside you’ll find a XIV century Carthusian monastery built in 1314, La Certosa di Maggiano. Among the first hotels in Italy to join the Relais et Chateaux Association, it turned into a Relais et Chateaux Hotel in 1978. This enchanting place which is dressed by light and natural luxury, carefully designed & interpreted by the famous architect/interior designer, Renzo Mongiardino.http://www.certosamaggiano.com

Immersed within 6 acres of parks and gardens, the Hotel Certosa di Maggiano offers to its visitors all the typical amenities of a luxury hotel with the addition of a gourmet restaurant, Il Canto, which it has been inducted since 2010 among the World’s Best 50 Restaurants.

The “art of the table” at Il Canto of Le Certosa di Maggiano brings people together throughout the pleasure of eating well while enjoying the beauty of the surrounding nature and the quality of the food ingredients that the chef Paolo Lopriore carefully selects and transforms enhancing their true essence and flavors.  “Il Canto” restaurant or “the chant” in Italian is home to one of Italy’s most noted courageous and innovative culinary artists, Chef Paolo Lopriore.

A mere kilometer away from the spectacular medieval city of Sienna, sits the Hotel Certosa di Maggiano- a 5-star, Relais et Chateaux property that was once a Carthusian monastery built in 1314. “Il Canto” is the hotel’s much lauded restaurant (considered one of the best restaurants in Italy, according to the Gambero Rosso Guide which awarded Il Canto its “Three Forks” title) where Chef Paulo Lopriore helms the kitchen.

A one-time student of Italian culinary master Gualtiero Marchesi (Milan), who has given title to Lopriore as his best pupil, the chef has also honed his craft in Florence at Enoteca Pinchiorri, France’s fabled Maison Troigros and at the Bagatelle in Oslo, Norway with Eyvind Hellstrom. These days, Chef Paulo Lopriore is known for creating a symphony of flavours by taking simple ingredients and elevating them to an art form, a modern twist on traditional Italian. By experimenting with textures and consistencies, using some of the raw, seasonal ingredients of Tuscany’s fertile countryside, it’s said a meal at Il Canto is a “multi-sensorial dining experience”. In 2002, he took over as Head Chef of Il Canto, moving up in ranking 39 in the S. Pellegrino World’s 50 Best Restaurants 2011.

So imagine – the Stratford Chef School’s “International Celebrity Chef in Residence Series” brought Italian Culinary Maestro- Paolo Lopriore from Tuscany’s “Il Canto” to Ontario, Canada. Your tastebuds just might be tingling about now – if only you were a student chef – oh the enjoyable work you would be set upon in that kitchen! http://stratfordchef.com/

“According to the Stratford Chef School’s co-founder Eleanor Kane, bringing global culinary stars to Stratford is a key program that sets this culinary school apart.  “Providing first contact with international restaurant chefs is important in our recruitment strategy. During his 2010 visit to the Stratford Chefs School, Paolo’s creative use of ingredients, his exacting approach and attention to detail made a huge impact on students and our culinary instructors. We anticipate another exciting immersion into Italian cooking and culture” says Kane.”

Some of the dishes Chef Paulo Lopriore created and taught while in Stratford included:

  • Beef Carpaccio with Black Truffles
  • Riso al Nero di Seppia (Risotto in black squid ink)
  • Squab with Vin Santo
  • Lobster with Sweet Peppers

And the Desserts:

  • Meringata… Che Passion! (Meringue… What Passion!)
  • Semifreddo with Smoked Sugar

After a list of menu items like this -how can you not want to try and get in on the amazing talents that the Stratford Chef School brings in, but also hop on a plane and heading to Tuscany to visit Chef Paulo at Il Canto and enjoy a stay at Le Certosa di Maggiano – you definitely won’t be disappointed.http://www.relaischateaux.com/certosa

© Deborah Peniuk 2012

Photo Credits of Chef Paulo Lopriore to Terry Manzo of Zenfolio www.zenfolio.com

Seven Power Centers – Reflections of your Body and your Life

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The Seven Power Centers

Taking the time to go a little deeper with my yoga & meditation studies as of late – delved into more learning on Chakras and how they can truly identify things during times of stress and challenges. Both of these things come with being a business owner, a parent and most importantly a human being! I share with you a bit of my learning curve and hope that it can give you some clarity the way it has for me!

Using our breathe – we can explore our seven power centers and see how they reflect what is going on in our bodies and our lives. These points of reference our called our Chakras and are also represented by colours similar to those found in rainbows.

Chakras are the psychic energy centers of your body. Yoga practitioners often refer to the chakras as ‘Lotus flowers’ and this is a very good way to visualize your chakras, particularly when opening them up or closing them down. Opening a chakra can be likened to a flower opening up its petals. When closing down the chakras, it’s useful to visualize the chakra as a flower closing its petals so they become tightly shut.

Each of the Seven Major Chakras is associated with a different colour, each one relates to several different parts of the human anatomy. Blockages within a chakra energy flow may lead to an imbalance and to a mental, spiritual or physical disorder in that part corresponding part of the body. Physical, mental or emotional injuries may cause cracks, breaks, shrinkage or deformities in the chakras. Chakra balancing is used to restore balance and harmonize the energy in the chakras. In the art of Crystal Healing, suitable crystals are placed over chakra points. Each chakra is linked to one or more crystals, and most chakras have an element associated with them.

Some brief descriptions of the 7 Chakras:

First Chakra: AKA the Root/Base Chakra. Located at the base of your spine and associated with our sense of security in the world, survival, self-esteem, shelter and food, the material things in life and making money. This is where our emotional and physical stability and balance co-exist. (Body Parts – Spine, Nervous System) COLOUR – RED. Its element is EARTH. Conditions said to be associated with blockages within this chakra are irritable bowels, hemorrhoids, constipation, sciatica, joint stiffness. Crystals associated with Base or Root chakras are ruby, red garnet, smokey quartz and black obsidian.

Second Chakra: AKA the Sexual/Spleen Chakra. Located in the curve of the sacrum and associate with sexuality, sensuality, procreation, passion, emotion and creativity. This is where the energy of our ancestors exists. (Body Parts – Spleen, Digestive organs, Sexual organs) COLOUR – ORANGE. Its element is WATER. Conditions said to be associated with blockages in this chakra are hormonal imbalance, impotence, infertility and fungal infections. Crystals associated with the Navel or Sacral chakras are calcite tiger’s eye and carnelian orange.

Third Chakra: Located in the upper stomach area just below the rib cage, behind your navel and associated with our sense of personal power, the EGO. This is where our energy comes from when we compete, protect, control, transform and make choices. Hence the term – Gut Instinct! (Body Parts – Stomach) COLOUR – YELLOW. Its element is FIRE. Conditions said to be associated with blockages in this chakra are eating disorders, diabetes, stomach disorders, ulcers, indigestion and gastritis. Crystals associated with the Solar Plexus chakra are citrine topaz and golden calcite.

Fourth Chakra: Located in the area of your heart and associated with unconditional love, compassion, joy and unity with all living things. (Body Parts – Lungs, Heart) COLOUR – GREEN. Its element is AIR. Conditions said to be associated with blockages in this chakra are heart and blood pressure problems and allergies. The Heart Chakra is used psychically when undertaking healing, psychometrics or spiritual work that involves compassion. Crystals associated with Heart chakra are rose quartz, kunzite, watermelon, tourmaline, jade, emerald and adventurine.

Fifth Chakra: Located in your throat, this is the Bridge Chakra which allows us to receive nurturance and permits us to express our deepest truths. It is associated with creative energy, communication and self-expression. (Body Parts – Immune System, Hormones) COLOUR BLUE. Its element is a new one called ALCASA (gateway to liberation). Symbol for ALCASA is a triangle inside a circle. Conditions said to be associated with blockages in this chakra are sore throats, laryngitis, tonsillitis and tinnitus. The Throat chakra is used psychically for channeling, inspirational speaking and clairaudience (as ears and throat are connected). Crystals associated with the Throat chakra are aquamarine, sodolite and turquoise.

Sixth Chakra: Located just above and between your eyebrows it is also known as the THIRD EYE and is associated with our intuition, deep wisdom and spirituality. (Body Parts – Pituitary Gland, Mental and Spiritual Processes) COLOUR INDIGO. It has no associated symbol because this chakra transcends all that is physical. It’s linked to the nervous system, the left eye, ear, nose, pituitary gland and lower brain. It can be referred to as our ‘knowing sense’ because it helps us visualize higher concepts. Conditions said to be associated with blockages in this chakra are nightmares, snoring, migraines, dental problems and disturbed sleep. The THIRD EYE chakra is the psychic center responsible for clairvoyance, psychic sight, precognition, dreams and imagination. Crystals associated with the THIRD EYE chakra are lapis lazuli, blue sapphire, blue fluorite.

Seventh Chakra: The final Chakra is also known as the CROWN CHAKRA and is located just above the top of your head. It is thought to be our gateway/connection/access to the Spirit world. It is here that we feel and know that we are ONE with all that is, was and will be. (Body Parts – Top of Head) COLOUR VIOLET. This chakra allows cosmic energy to flow in and through our bodies. It has no element because it’s not earthly. This chakra has a higher vibration which connects us with Spirit and Higher Spiritual aspects. It affects the upper brain and pineal gland. Conditions associated with blockages in this chakra are insomnia, headache, stress, anxiety and fear. Crystals associated with the Crown chakra are amethyst, clear quartz and oregon opal.

Namaste

2012 A Year of Change – Year of the Dragon

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Year of the Dragon

 

 

 

As we headed into 2012, I stopped to take the time to ask a few from the AYA Life Health and Wellness Collective their Top 3 Tips for 2012.

 

 

 

 

 

Top 3’s for 2012 from Amie Hoff, Hoff Fitness and FitKit.com

We caught up with Amie Hoff in New York this past December and here are Amie’s Top 3 suggestions heading into 2012:

http://youtu.be/ugqCLyCCeVg

You can find her at http://www.hofffitness.com/ or http://www.fitkit.com

Try out the many versions of the new FitKit’s! I don’t travel without mine anymore!

Top 3’s for 2012 from Erica Mather, Forrest Yoga Instructor New York City

Here are my Top 3’s suggestions heading into 2012:

  1. Eat more dark, leafy greens – Drink more water – Sleep longer
  2. Be swift to love – Live every day as if it were your last – Work to heal your wounds
  3. Find work you love that is also profitable – Learn how to be an entrepreneur – Prioritize paying off your debt

Erica, E-RYT 200, has been teaching yoga in New York City since 2006. She teaches at the Wanderlust Festival in Kripalu, and will appear during 2012 at the Bali Spirit Festival. Erica studies yoga with Ana Forrest, is a Certified Forrest Yoga Instructor and Forrest Yoga Mentor Teacher. You can find her at http://www.ericamather.com

Top 3’s for 2012 from Michelle Currie, Meditative Arts

http://meditativearts.ca/

Here are my Top 3 suggestions heading into 2012:

  1. Carve out 10 minutes of your schedule each day to be with your breath. This gives your body and mind a chance to refuel and take everything in.
  2. Fill your days with people and things that give you energy. There’s nothing worse than starting the new year off on a sluggish foot.
  3. Remember that you are powerful and creative enough to get through the blahs, especially from January to March when there’s little daylight.

It’s time to put your sanity on a pedestal! It’s being centred and relaxed that will actually help you get more done and help more people. A burnt out and frazzled you only limits your potential. Refuel AND stay sane without spending tons of $ or time ! Try out Michelle’s Bliss Kit  http://meditativearts.ca/shop/blisskit/