Wednesday, October 21, 2020

Healing and MAP

In the early 90s, I began making flower essences  shortly after joining the Healing Arts Team at Breitenbush Hot Springs. One of my source books was Machaelle Small Wright's. I'd been gardening co-creatively with Nature since reading about Findhorn in the 80s, and later with Machaelle's Garden Workbook. When she published her Medical Assistance Program (MAP), I got her initial handouts, then the book.

Petunia - creative visionary

With this program (developed from her work with Devas and nature spirits, Machaelle began to work with a "team" for personal health - both physical and mental/emotional. It dovetails beautifully with energy work including Reiki, tuning forks and lightweaving, and during sessions with other healers.

The team includes:

  1. PAN (the CEO of nature) 
  2. Great White Brotherhood (Ascended Masters, including Motherr Mary and Christos)
  3. Deva of Healing (and possibly the Deva for the land you're on)
  4. Your Higher Self

Set up in a comfortable place, often lying down, and invite your Team to work with you (on your own, or in conjunction with other healers) generally for a set period of around an hour. Test for flower essences before and after the session (and during if so guided) At the end of the time, thank them and release the "coning'"

You can Ask for the name of your team for future sessions. For an acute issue, you can leave the coning open for a longer time. You can visualize journeying to a Temple of Healing for your sessions. Keep a journal nearby to record notes after your session. 

You can also do group work work within a coning, with each person including their own higher self. Invite the Deva overlighting the land you're on (or each person's land, if you're on a conference call.) A friend who lived near Findhorn for a year taught our Reiki Circle to use a similar method for group meetings. 

I had begun working with MAP when I slipped on wet stairs, and likely cracked a few ribs!! Even though I had insurance, and several of our private (retreat center) medical team were my Reiki students .. I worked with poultices, flower essences and my MAP team ...(clay cut the pain immediately, and I had homeopathic Arnica)

A psychic later told me she noticed me gimping along, not moving with my usual dancer Grace and lightness ... Juliet wondered about offering healing (she was initiated in Reiki by Takata!) - but saw my house surrounded by angels, and received the message I "didn't want" other help at the moment! (A couple of my Reiki students did give me sessions, and I invited the support of my MAP Team.) ... 💖🌹💜

Healing Temple

A practioneer who took the DVD workshop on using MAP wrote, "Use your MAP session as an exploration of  what you are feeling and experiencing around an issue. The MAP team can only "work" with what one is conscious of, and the exploration can help us become more aware of what's going on around an issue - physically, emotionally, mentally and spiritually. ... Using essences (with the session) can be helpful in gaining and maintaining balance."

She commented she found using a MAP-based conning while giving Reiki treatment supports and deepens the Reiki practice. When using MAP with others, invite their Higher self, not your own, for the 4th component of your coning, and remember to thank your team and release the coning at the end of the session. 

- Shortly after beginning to use MAP personally, I began using it professionally, and had several clients who were also familiar with the practice. We were excited to include MAP  in their sessions, and compare notes afterwards.

If you are a practitioner, or work with clients in any capacity, you can use Professional MAP! After you've used your personal team for awhile, and are comfortable with the process, open a conning with your own Higher Self and your Professional Team. Request a name for your Professional MAP Team, and use a journal for your notes. You can request information and insights on how to best include MAP on your practice.











Saturday, October 10, 2020

Gratitude and blessings

I have been enjoying watching interviews and film clips from Findhorn, many filmed this year during the the time we are connecting in-person less often.

Today this Interview by Thomas Miller with Sandra Ingerman, a modern day shaman, came through, and​​ is fantastic! Sandra survived a near death experience, which is often the precursor to shamanic awareness and training. Sandra comments that shamanic ideas and philosophies transcend individual cultures and traditions, and are part of our earthly birthright. 

Sanctuary at Breitenbush 1983-2020
If we would like to see more harmony in the world, and a healthy environment, Sandra  invites us to set our intention, to affirm the vision, and to:
  • Express gratitude daily: get up and give thanks to the elements: earth, air, fire and water. 
  • Give thanks for food and drink
  • Appreciate moments of beauty.
  • Shine your light - as we see ourselves as radiant beings, we become them
  • Do your personal practices, and release the outcome - Tai chi, yoga, meditation, kindness, pay-it forward, ...
  • Connect with like minded community 
  • Invite children to ceremony - release fear by breaking a stick, beam rainbows into their water, dance their light. 
  • Children are closer to the unseen realms, trust the power of ceremony, and can help us remember how to tap co-creative power
  • At Color of Woman graduation, my Apache friend Carmen told me the drumming the day before had been so powerful because, "the ancestors are so happy for you all, and so glad you are doing your work! Won't you be glad when your grandchildren do theirs?"
A number of studies have shown gratitude practices enhance our personal well being and mood, and even reduce pain! This ripples out, and has a harmonious effect on the world around us. 
We each have gifts to share, and power to bring positive change and harmony in the world around us. 
Let us choose love and joy, and positive action.

 

Wednesday, August 26, 2020

Self Heal for health

I love Self heal as a flower essence, and this simple, easy to find and identify Tonic herb in the mint family has a long history of herbal use in Native, Western and traditional Chinese medicine. Its gentle healing properties and general safety are backed up by current research. 

This YouTube clip by Herbal Jedi gives a great overview on how to identify, harvest and use this mint relative, Prunella vulgaris, (Western native variety: lanceolata)

* antioxidant and adaptogen

* soothes and aids digestion

* stabilizes blood sugar

* skin: cuts, wounds (staunches blood), bruises, inflammation, sunburn

* mouth sores, sore throat

* calms allergy response - use with nettles in spring pesto or tea (with Reishi, skullcap, etc)

* supports lymphatic health

* reduces arteriosclerosis

* liver and kidney support and detoxification

*enhances protein metabolism

* antiviral - biofilm disrupter like elderberry

* immune support in cancer treatment (natural or medical model)

Self heal's flowers are popular with a wide variety of insects, butterflies, skippers, bumble bees, native bees, and their low growth makes them audible for inclusion in an eco lawn that is occasionally mowed.


Sunday, August 9, 2020

August Planting - through the Lions Gate

 Last summer I picked up a couple of damaged wading pools from Hopscotch toy store (for a donation) with the thought of making a couple of beds. While my soil is good clay, our dry summers and the shade in my overgrown yard make it challenging for some pants ... And my daughter has a BIG garden!

This spring while Kayleen and I cut back blackberries on one side, I noticed that area receives good sun, and moved one of the pools into place in June! I have been enjoying no-dig and container gardening videos, and used ideas from both. The soil is a mix from other areas, my compost, and from various pots. 

I got a Taro and Chinese yam from my friend Melissa Van Hevlingen, and had two tomatoes and a garden marigold from the Farmers Market, which I put in back of the empty pots.

Seeds included red Orach, spicy lettuce, Asian greens and Mesculin mixes, Okra, New Zealand spinach, chiogga beet, Kuroda carrot, and Pattypan squash. Borage, tomatillos and purslane volunteered in the surrounding soil and in the pots. ... And an avocado sprouted (from the compost!) The purple tulle provides a bit of shade for the Taro

I began working on the second pool this week, (note Percy kitty, enjoying the shade!) I cleared the brush, tied back the spearmint and vitex - which the bees love! 

I filled the bottom of this pool with the dried blackberry brambles, and the same soil and compost combo, topped with a bit of potting soul, and planted many of the same veggies, with the addition of lemon cukes, a round zucchini, endive and radiccio, sets from my topset leek, and a mix of flower seeds in the center for the pollinators.

I put a plant cage in for the peas that are soaking, and will plant beans as well ... Added a clump of garlic chives and baby Mullein, and covered the lot with tulle to deter the kitties! 

I sprinkled fresh seed from my Good King Henry, and hope some sprout to share. My plant is over a decade old, and going strong! 

Monday, July 20, 2020

Anne Shirley Cordial

This weekend a friend posted a photo of her lovely daughter holding a glass of Red Current cordial they just made, and I asked for the recipe! My own daughter has several bushes of both red and white currents, and had recently mentioned she wanted to do something with them...

I picked a couple of cups of currents, and simmered them 10 minutes in 3 cups of water, strained, added 1/3 C plus a Tbsp OG beet sugar, 4 sprigs of lavender and 1/2 tsp vanilla extract. Diluted a bit more and served over ice - it was a big hit!! My 9 year old grandkids liked it so well they helped pick a second batch of currents and lavender! 

Current cordial is popular in Sweden. With a taste similar to lavender lemonade, the addition of lavender gives it a NW twist, and it makes a refreshing drink for a summer afternoon.

*Anne Shirley*
I was reminded of the episode in Anne of Green Gables and a scene in the recent Anne with an E series, "Diana is Invited to Tea With Tragic Results." Anne is allowed to invite her bosom friend Diana Berry for Tea, and her guardian Marilla, headed off to an Aid society meeting, tells Anne she may serve Diana the Raspberry Cordial left over from the church social as a special treat. 

Anne is bubbling when she shares the menu with her friend, especially that their drink "begins with an R and a C and is bright red color. I love bright red drinks, don't you? They taste twice as good as any other color." - Anne of Green Gables, Chapter XVI

Anne presents the bottle to Diana with a tumbler, but doesn't taste the 'cordial' herself, "I don't feel as if I wanted any after all those apples." ... Diana pronounces the cordial, "ever so much nicer than Mrs Lynde's, though she brags of hers so much. It doesn't taste a bit like hers!" And with Anne's urging, goes on to drink several glasses of the bright red elixir.

... The reason it tastes different, of course, is that Anne mistook the bottle of Red Current Wine (also bright red!) for the cordial, and Diana becomes hopelessly drunk - to her mother's fury and Anne's consternation! 

My grandkids love the occasional 'Shirley Temple,' so it seemed 'Anne Shirley' would be a fitting name for this bright red NW lavender and Red Current cordial. 

Blogger Tori Avey has written a lovely post about her own memories of reading Anne of Green Gables (finally!!), her exploration of recipes for non-alcoholic fruit "squashes," and directions for making raspberry cordial.

My mama, born in 1912, read the Anne books as a girl, and passed on her love of them to me. I am always impressed on rereading how well they are written. My 15 year old granddaughter and I recently watched seasons 2 and 3 of Anne With an E - and the "cordial" scene was a delight!

Enjoy this summer treat! 

Thursday, July 9, 2020

Garden Goodness

This year during our time at home, my daughter and son-in love planted a big garden, and I've enjoyed the benefits! They have a large lot, and a lot of familiar crops. 

Last summer, I got a damaged wading pool from our local Toy Store, planning to use it for a raised bed garden ... I found a sunny spot between my garage and apple tree, planted some simple containers in it in June. I also moved in a couple of tomatoes and a Taro. 

I'm enjoying watching seedlings emerge Orach, okra, spicy greens and salad mix, carrots, purslane ...

I recently harvested seed from my perennial spinach and quinoa relative, Good King Henry - Blitum Bonus-henricus, and simmered some with quinoa for a tasty and naturally gluten free porridge. I've had my past colony over a decade, and appreciate it's carefree nature! It is in a corner that rarely gets extras water, is one of the first spring greens, and I'm still harvesting leaves to eat like spinach. I found the idea for porridge on a British blog
 

Pollen from GKH has been found in sites back to the bronze age in Britain and Western Europe. The author Alison also enjoys perennial herbs - which with their developed root systems, are often more nutrient dense than their annual counterparts. 

She offered a recipe for Khoubiza, a Moroccan warm "salad" - or pesto - made with common mallow and purslane! I loved the idea, and those plants both volunteer freely in my daughter's garden! My younger grandson loves purslane, so I had him keep me gather the leaves. I used coconut oil, and gathered fresh Thai basil and parsley to add to a colander of the wild greens - yum!! 


 I sometimes forget how much flavor pesto adds to a dish - the small dark seeds in the quinoa are Good King Henry, and I added coconut milk yogurt and Khoubiza for a delightful lunch! What's growing in your garden?


Thursday, May 23, 2019

Tea Season

It's tea season, and a couple of days ago I harvested a batch of Sochi Camellia sinensis, and processed a batch of tea. It is such a satisfying process, and I'm always struck by the fragrance of the leaves as they dry. As this Camellia association article notes, few people realize that whenever they sit down with a cup of green, black or white tea, the brew comes from Camellia leaves! 

Last year, my friend Nikki invited me over for a tea party, both teaching me the process, and sharing cups of her beautiful tea. She sent me home with a basket of fresh leaves we harvested from her bushes, which I augmented with leaves from my own for a second batch. 
Camellia sinensis Sochi
Nikki and I both grow the variety from Sochi Russia, which is on the Black Sea, and the "most Northern tea," very aromatic and frost Hardy. While the flowers are small (about the size of a strawberry flower) It's leaves are about the size of my ornamental Camellia. The flowers can also be used for a light and fragrant tea.

High in antioxidants, especially catechins, green tea is preventative for cancers, lowers the risk of stroke, and helps control blood sugar. In Okinawa Japan, one of the "Blue Zones" for longevity, drinking several cups of green tea daily was common. They often added jasmine flowers and a bit of turmeric for shan-pien, "tea with a bit of scent."
Harvest - 24 hour rest
It's been rainy, so I needed to await a break in the weather to pick the tip 2-3 leaves into a basket. These leaves are still soft, and rest in the basket for 24 hours, with an occasional toss.
In the wok
The next step is done in the wok, I used round salad fork and spoon to gently stir and keep the leaves from browning in a "stir-fry green" process.

Turned out onto a well washed cotton kitchen cloth, the leaves are tossed till kool, then bundled into a ball and kneaded to lightly crush and oxygenate. Meantime, the oven is heating to 400°
Ready to knead

After kneading
When the oven reaches 400°, the leaves are spread on a baking sheet or pan, and baked for 3 minutes, removed from the oven and spread on the cloth. This is repeated for 2 minutes, then 1 minute, and the leaves gently tossed between each round in the oven. 
After first round in the oven
Third round
With each round of the process, the leaves get drier and change color, retaining a green tint. The fragrance is a lovely light floral, rather like Jasmine. 
Drying on the rack
Now the leaves are drying on a rack, and I toss them occasionally. When they reach the crispy dry state, I'll store them in a wide mouthed jar, with parchment paper under the lid, in a dark cupboard. This time, I separated some of the stem pieces, and baked a bit longer for kukicha or twig tea

#greentea #permaculture #longevity