Spring into Wellness with Acupuncture!
Two Spring Acupuncture Specials with Danielle Lombardi, L.Ac. & Katie Marshall, L.Ac.
• $20 off initial treatment through May• Buy a package of 3 treatments for $175 (to be used before May 31, 2012)
EATING WITH THE SEASONS
We can eat healthier and feel better by choosing foods that correlate with the seasons. According to Chinese Medicine, each season has an associated energy, color, flavor, and organ system. Spring energy is all about outward growth, expansion and movement. It is a great time to let go of things we no longer need to allow space for new energy to enter into our lives.
Foods for the season include:
• Sour flavored herbs and foods including rose hips, schizandra berries, sauerkraut, umeboshi plums, kombucha and vinegar
• Pungent flavored foods including garlic, radishes, ginger, green onions and shallots
• Leafy green veggies such as spinach, arugula, watercress, bok choi, mustard greens, kale and fennel
• Tender young plants such as pea shoots, peas, asparagus and chives
• Aromatic herbs like basil, dill, and rosemary
• Whole grains such as brown rice and buckwheat
• Light teas such as green tea, chrysanthemum and rosebud
1 cup Asparagus - steamed 3-5 minutes, cooled in cold water, cut into 1-inch pieces
1 avocado – cut into 1-inch pieces
1 cup beets – roasted for 1 – 2 hours at 350 degrees, cooled, cut into 1-inch pieces
1 cup cauliflower – cut into 1-inch pieces, toss with balsamic vinegar and olive oil, roast for 30 minutes, cool.
½ cup roasted pine nuts
Place all ingredients into a large bowl and coat well with Spring Salad Dressing (to taste). Add salt and pepper (to taste).
Spring Salad Dressing
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 shallot peeled and thinly sliced
¼ cup thinly sliced fresh basil
2/3 cup olive oil
In small bowl whisk together vinegar and mustard. Add shallot and marinate for five minutes. Add rest of ingredients and combine well. Let stand for 30 minutes.
Let Yoga Shala Wellness assist you along your path to a healthy season this spring.
Please see our website www.yogashalawellness.com to see a full description of all
of our therapists and the services they offer.
• Whole grains such as brown rice and buckwheat
• Light teas such as green tea, chrysanthemum and rosebud
RECIPE FOR THE SEASON
Spring Salad
1 bunch arugula, trimmed washed and driedSpring Salad
1 cup Asparagus - steamed 3-5 minutes, cooled in cold water, cut into 1-inch pieces
1 avocado – cut into 1-inch pieces
1 cup beets – roasted for 1 – 2 hours at 350 degrees, cooled, cut into 1-inch pieces
1 cup cauliflower – cut into 1-inch pieces, toss with balsamic vinegar and olive oil, roast for 30 minutes, cool.
½ cup roasted pine nuts
Place all ingredients into a large bowl and coat well with Spring Salad Dressing (to taste). Add salt and pepper (to taste).
Spring Salad Dressing
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 shallot peeled and thinly sliced
¼ cup thinly sliced fresh basil
2/3 cup olive oil
In small bowl whisk together vinegar and mustard. Add shallot and marinate for five minutes. Add rest of ingredients and combine well. Let stand for 30 minutes.
Let Yoga Shala Wellness assist you along your path to a healthy season this spring.
Please see our website www.yogashalawellness.com to see a full description of all
of our therapists and the services they offer.
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