However, unlike land vegetables where the effects for each differ dramatically, all seaweeds have a similar energetic and nutritional profile. Here we look specifically to nori as it is the variety that has both the highest familiarity and availability.

Nori seaweed has been consumed in Japan, China and Korea from as early as 3000 BC. It is very similar to the laver seaweed grown in Wales that also has a long history of consumption (1). Seaweed is able to convert the inorganic minerals in seawater into organic mineral salts that are combined with amino acids – the ideal way for us to receive nourishment for hair, nails, skin, blood, muscles and bones. This is particularly relevant with the depletion of trace elements from the nutritional profile of the topsoil. Seaweed is also able to reduce excess stores of fat and mucus. (2)

Dr Weston A Price in his travels to Peru noticed natives of the Andes Mountains carrying a little bag around with them wherever they went. It contained seaweed that was collected off the Peruvian coast. This was more than a month’s travel from their home. When asked why the carried it they replied, “It guards the heart.” Adding sea vegetables to the diet may also enhance vitality. It is said to also prevent baldness (3), though unfortunately my husband – who loves his nori and home made sushi – did not find this to be the case!

The human body begins its life in a saline solution that has almost the same composition as sea-water. In fact our blood is also a similar composition to that of the sea. They both include more than 100 of the same minerals and trace elements (4).

In the 21st century iodine rich seaweed is increasingly important to counter the damaging effects of consuming large quantities of poor quality soy products. The Japanese diet always contained seaweed to offset the effects of the soy they consumed.

In ancient roman times the expression of abuse ‘vilia alga’ meant worse than seaweed (5). Unfortunately people’s opinion of seaweed probably hasn’t changed in the 2000 years since then! Perhaps this new century will see different

Energetic properties: cold or very cooling, bitter, sinking (because of its salty nature). Increases yin fluids.

Key Nutritional Values

• Nori has a vitamin A content about 67 times that of eggs and protein content similar to soybeans (48% of its dry weight, higher than most other seaweeds). It also contains calcium, phosphorous, sodium, iron, vitamins B1, niacin and iodine. Also the trace elements of cobalt, copper, chromium, manganese, molybdenum, selenium and zinc. (6)

Therapeutic (Medicinal) Benefits

• You only need .0004 grams of iodine a day. But without it life can be a pain in the neck, or to be more precise, in the thyroid. Nori is a rich source of iodine, which assists not only the functioning of the thyroid, but also the proper development of the brain during the development of the foetus (7).
• The potassium and the cooling nature assist to keep the blood pressure at a reasonable level and support the kidneys and nervous system. Zinc assists with cellular growth, the functioning of the liver and the immune system (8).
• Clears excess heat and counteracts dryness. May therefore assist with conditions like bronchitis, hypertension, abdominal swelling and obstruction (lumps, goiter) (9).
• Diuretic, softens hardened body area such as nodules, transforms and resolves heat phlegm (yellow or green). Decreases cholesterol, treats painful and difficult urination, goiter, oedema, high blood pressure, cough with yellow mucus, fatty cysts under the skin, warts, rickets, aids in digestion especially with fried foods (10).

References:
(1) Seaweeds of Australia: A. B. Cribb, The Qld Naturalists’ Club Inc, Brisbane, 1996, page 7 & Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993, Pages 551 – 552.
(2) The Macrobiotic Way, the complete macrobiotic diet and exercise book: Michio Kushi, Avery, New Jersey, 1985, page 66.
(3) The Hippocrates Diet and Health Progam: Ann Wigmore, Avery, New Jersey, 1983, pages 47 – 49.
(4) Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993, pages 552 – 553.
(5) Seaweeds of Australia: A. B. Cribb, The Qld Naturalists’ Club Inc, Brisbane, 1996, page 6.
(6) Seaweeds of Australia: A. B. Cribb, The Qld Naturalists’ Club Inc, Brisbane, 1996, page 113, Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993, pages 551 – 552 and The Macrobiotic Way, the complete macrobiotic diet and exercise book: Michio Kushi, Avery, New Jersey, 1985, pages 53 and 66.
(7) Horrible Science, Disgusting Digestion: Nick Arnold, Hippo, London, 1998, page 75.
(8) Miracle Foods: Anna Selby, Hamlyn, London, 2001, page 103.
(9) Food for the Seasons: Professor Lun Wong & Kath Knapsey, Black Dog Books, Victoria Australia, 2002, page 181.
(10) Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993, pages 551 – 552.

• ½ a bunch of kale
• 1 tablespoon hijiki or arame seaweed soaked in 1 cup warm water
• 1 tablespoon chopped coriander or parsley
• 1 clove crushed garlic
• Dash of cayenne pepper
• ½ tablespoon grated fresh ginger
• 2 tablespoons Tamari (wheat free soy sauce, naturally fermented)
• ½ tablespoon vinegar (balsamic, rice or apple cider vinegar)
• ½ tablespoon extra virgin olive oil
• ½ tablespoon roasted sesame oil (optional)
• 2 teaspoon sesame seed

As a side dish vegetable, serves 2 adults and 2 kids. The ingredients are very flexible dependant on what is in your cupboard and your own taste. Recipe can easily be multiplied to feed more people.

1. Rinse and soak hijiki in warm water till soft - about 20+ minute.
2. Preparing the kale.

The leaves take less time to cook than the stems. So, cut the leaves off the stems, finely slice the stems and cook these for 2 minutes before adding in the roughly cut leaves and cooking another 1 - 3 minutes.

1. In the warmer months – steam.
2. In the cooler winter months - water stir fry (add a little water to the pan, add the kale and a pinch of sea salt, cover and cook on a gentle heat. The salt will ‘sweat’ some extra water out of the kale, helping the pan to stay moist during the cooking. If there is extra water in the pan at the end of cooking, remove the lid and stir whilst cooking a little longer. Ideally the quantity of water added to the pan is simply sufficient to ensure the kale does not burn.
3. Remove the hijiki from the water. Put the soak water into your garden – it’s full of nutrients.
4. In a bowl, mix the hijiki together with the remaining ingredients.
5. When the kale is cooked, add this to the bowl and toss like a salad.
6. To serve, top with sesame seeds and a few extra sprigs of coriander or parsley.

• Properties of Seaweed
• Properties of Kale

The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms.

Kale is native to either the eastern Mediterranean region or to Asia Minor.
Humans have been consuming kale for over 4,000 years (1). According to ayurveda, dark green leafy vegetables such as kale assist to keep the body properly hydrated. Their nutritious juices help to replenish liquid, purify and refresh the physiology and purify the subtle channels of the body known as srotas. Always ensure that the stems of kale are properly cooked as if raw they may cause abdominal discomfort. Cut the long hard stem of the kale into bite size pieces prior to cooking, the leaves are best cooked whole. Leafy green vegetables are recommended to be consumed by everyone, every day (10).

Energetic properties: warming, sweet and slightly bitter-pungent flavour (3).

Key Nutritional Values: chlorophyll, phosphorous, calcium, magnesium, iron, vitamin A, C, B1, B2, B6, K, alpha-linolenic acid, beta-carotene (twice as much as spinach), carotenoids, silicon and sulfur (4).

Therapeutic (Medicinal) Benefits
• Eases lung congestion.
• Benefits the stomach – can be used to treat stomach and duodenal ulcers.
• Its warming energy makes it appropriate for those with who feel a sense of cold in their body.
• Like all green vegetables, it assists the liver to perform its duties.
• The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms. Useful therefore in treating conditions like thrush/candida. It also enhances the growth of beneficial bacteria, may assist to inhibit viruses and help the lungs discharge residues from chemical fumes and cigarette smoke (5).
• Beneficial to the digestive and nervous system (6).

References:

(1) Foods That Heal: Dr Bernard Jenson, Avery, NY, 1993, pages 156 – 157.
(2) Cook Right for Your Type: Dr Peter J. D’Adamo, Melbourne, 2000 pages 80 - 111.
(3) Foods That Heal: Dr Bernard Jenson, Avery, NY, 1993, pages 156 – 157,
(4) Nourishing Traditions: Sally Fallon, New Trends Publishing, Washington, 2001 and Ayurveda, the right way to live: Gopi Warrier, Carlton Books, London, 2002, page 75.
(5) Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993, page 313.
(6) Foods That Heal: Dr Bernard Jenson, Avery, NY, 1993, pages 156 – 157.

It has a moistening and lubricating effect, particularly in the lungs and intestines.

Beneficial for kids and those wanting a quick nutritious snack.

For those with poor digestion, bloating etc, this is not one to overindulge in. Not recommended for those recovering from illness.

½ cup/2 tablespoons freshly ground flaxseed meal
¼ cup/1 tablespoon carob powder
¼ cup/1 tablespoon desiccated coconut
½ cup/2 tablespoons almond butter
½ cup/2 tablespoons raw honey
1 teaspoon miso, preferably unpasteurised, the lighter the colour, the sweeter the flavour.
½ cup/2 tablespoons extra coconut to roll the balls in

* Combine all ingredients and mix thoroughly.
* Roll into bite size balls and then roll in the extra coconut.
* Consume freshly prepared or refrigerate.

Variations:

* Any variety of nut or seed butters could be used in place of the almond butter. For example: - cashew, brazil or tahini.
* Replace the ½ cup flax with ¼ cup flax and ¼ cup freshly ground almond, sunflower or pumpkin seeds.
* If salicylates are an issue, the almond butter can be replaced with cashew butter, the honey replaced with maple syrup or rice syrup and the miso omitted.
* The miso could be replaced with tekka (condiment made from burdock, lotus root, ginger and carrot.) Tekka is useful to build the blood, strengthen kidney function, aid in circulation and is used in the treatment of pulmonary diseases, rheumatism, arthritis and skin diseases. Available from health food stores.

• Read the Properties of Almonds, Carob, Coconut, Honey and Miso

Almonds

Therapeutic properties of almonds:

• Almonds are the only alkaline forming nut.
• May assist to alleviate heartburn and are recommended during the latter stages of pregnancy for this condition. Only 3 – 8 need be consumed daily.
• Useful for coughs, flatulence and to reduce cholesterol.
• Demulcent and emollient.
• In Ayurveda almonds are considered the best nut to build the ojas – spirituality and overall health.
• Transforms phlegm, alleviates a cough and lubricates the intestines.

Contraindications: - almonds are not suitable in large quantities for those with sluggish digestion, bloating, excess weight or oedema.

Improving digestibility: - almond butter is considerably more difficult to digest than whole, well chewed almonds. Be careful with purchasing almond meal as it has a very short shelf life, make fresh if possible. To increase the digestibility of almonds, soak overnight, toss the soak water then dry out till crunchy in a food dehydrator or oven on less than 50 degrees Celsius.

Energetic properties of almonds: slightly warming thermal nature, sweet flavour, relieves stagnant Qi energy of the lungs.

Carob

Therapeutic properties of carob powder:
• Conditions the bowel, useful in treating coughs and diarrhoea.
• Carob powder is the perfect replacement for cocoa powder. This being the case, perhaps its most therapeutic properties are that it does not contain the caffeine or oxalic acid of chocolate. (Oxalic acid inhibits the absorption or iron and calcium.) Unlike chocolates bitter flavour that requires an additional sweetener of some kind, carob has a naturally sweet flavour and can itself be used to sweeten other foods.
• Carob is a rich source of calcium and is about 80% protein.

Energetic property of carob powder: sweet.

Coconut

Therapeutic properties of coconut:
• Useful for weakness, emaciation, nosebleed and childhood malnutrition.
• Dependant on the cause may be beneficial in the healing of eczema, digestive and bowel problems.
Coconuts are one of the richest sources of lauric acid. In the small intestine, lauric acid converts to monolaurin - a powerful yet safe antimicrobial substance that has antiviral, anti fungal, anti pathogenic and anti microbial properties. For these reasons it is valuable in treating Aids, HIV, Measles, Influenza, Listeria, Herpes and Thrush/Candida. Nutritionist Stephen Byrnes believes that lauric acid is one of the keys to protecting a baby’s intestines from bacterial, protozoal, viral and fungal infections until the baby’s immune system is mature enough to take over this function. It is not surprising that the only source of food richer in lauric acid than coconut is breast milk! Volumes have been written about the medicinal benefits of coconut. For further details visit:
www.coconutresearchcenter.org
www.nuicoconut.com

Energetic properties of coconut: warming thermal nature, sweet flavour, strengthening, tonifies the heart.

Honey

Therapeutic properties of honey:
• When unheated/raw, honey contains an abundance of enzymes, antiseptic, antibacterial and medicinal qualities.
• Assists in the digestion of carbohydrates.
• Contains many trace nutrients and does not upset blood sugar levels as severely as refined sugar.
• In addition to its stand-alone merits, honey is also a transporter of nutrients and aids the body’s ability to properly absorb and assimilate nutrients.
• Honey is useful in treating stomach ulcers, sinusitis, high blood pressure, oedema and its lubricating ability assists with a dry cough and with constipation.
• In small quantities only - it can dry up mucus (excess will exacerbate.)
• Can be applied directly to burns dependant on the cause and the depth.
• Honey may also assist with alcoholism and as it is an analgesic – it can assist menstrual pain.

Energetic properties of honey: sweet, neutral.

Miso

Therapeutic properties of miso:
• Aids in digestion and assimilation of foods, restoration of healthy intestinal flora.
• Assists the body to create a more alkaline condition in the body and consequently lifts the body’s resistance to disease.
• Traditionally miso was consumed to promote long life and good health.
• Prevents radiation sickness, neutralises some of the effects of smoking and air pollution.
• Has been used to treat heart disease and cancer. Helps break down and discharge excess cholesterol. (Low cholesterol is more of a concern than high cholesterol.)
• Soy has been touted to contain many health enhancing properties. However there are serious health problems that can occur when consuming soy in its most commonly marketed forms – soy protein isolate, soy baby formula, soy powder etc. Miso – when purchasing it as a non-gmo, naturally fermented product; is a safe way to consume soy and to enjoy the nutritional benefits, without the negatives.

Energetic properties of miso: salty, cooling.

References:

http://www.fst.uq.edu.au/staff/bdarcy/honey/honeyfoodormedicinebw6.pdf
http://www.egregore.com/herbs/almond.html#Properties
Healing with Whole Foods: Paul Pitchford, North Atlantic Books, California, 1993 pages 151, 479 – 482, 490 - 3.
The Way of Herbs: Michael Tierra, Pocket Books, New York, 1998, pg 17
Dorothy Hall’s Herbal Medicine: Dorothy Hall, Lothia, Melbourne, 1988, pp 213-215 & http://www.flax.com/enreco/Products/faq-humans.htm
J.K.Pye et al., “Clinical Experience of Drug Treatments for mastalgia,” Lancet, vol.2 (1985) pp. 373-77.
www.flaxcouncil.ca/whatsay.htm#Eggs
Longevity, the Tao of Eating and Healing: Aileen Yeoh, Times Editions, 1989, page 37.
www.equinecentre.com.au/health_nutraceuticals_flax.shtml
The Doctors Book of Food Remedies: Selene Yeager, Rodale, USA, 1998, page 221 - 223.
www.botanical.comhttp://sres.anu.edu.au/associated/fpt/nwfp/carob/carob.html#Carob_and_Health
http://www.carobtrees.com/htdocs/PageTheFutureofCarob.htm
Class notes, Food as Medicine, Australian College of Natural Medicine, FOM1 energetic property 1_03, 2003.
Chinese System of Food Cures, prevention and remedies: Henry C. Lu, Sterling, New York, 1986.

The word Shiatsu means finger pressure. It is based on the theory of acupuncture.

Shiatsu therapy involves applying pressure with fingers, palms, elbows and feet along the pressure points, stimulating the body’s innate ability to heal itself. It is exceptionally effective in reducing stress.

The Shiatsu therapist identifies energy blockages and designs a treatment to restore the flow of Ki and support the body back to its natural balance.

Shiatsu which also utilizes acupressure, or pressure points along with other manual therapy techniques, evolved out of 3,500 years of oriental medical wisdom and is founded upon the same principles as acupuncture, although no needles are used. The traditional theory of acupuncture proposes that energy, known as “Chi” (or “Ki”) moves through the body along well defined passageways called meridians. Balance of these energy flows is considered to be essential for health and well-being and a Shiatsu treatment is typically designed with the balancing of these energy flows in mind. In keeping with the fact that Shiatsu is a living and evolving therapy it also incorporates the modern Western sciences of anatomy, physiology and pathology.

What is a meridian?

According to traditional Eastern theory, energy (Ki or Qi) circulates in the body along channels called ‘meridians.’ The unobstructed flow of energy through these meridians is essential to good health. When the body is under stress, energy or Ki blockages occur causing physical, emotional, mental discomfort or pain. The Shiatsu therapist identifies these blockages and designs a treatment to restore the flow of Ki and support the body back to its natural balance.

What are the benefits of Shiatsu?

Shiatsu is used to maintain and restore health. It is also an effective preventative therapy. People of all ages, including children, can benefit from treatments.

Shiatsu

• stimulates circulation
• strengthens the body
• promotes relaxation
• alleviates pain and discomfort
• supports the body back to its natural balance

Shiatsu massage is a total body therapy which effectively assists with a variety of conditions including: asthma and respiratory illnesses, depression, digestive disorders, constipation, irritable bowel, anxiety, pregnancy, menstrual issues, headaches, migraines, sports injuries, back, neck and shoulder pain, RSI, insomnia, fatigue, muscle tension and stress.

What does it involve? Medical history is discussed - some therapists will use the traditional diagnostic methods of tongue and hara. Each Shiatsu is designed specifically for an individual’s needs. The treatment usually takes place on a soft futon on the floor. The aim of Shiatsu is to promote the health and well being of the mind, body and spirit. Progress and changes are recorded at each subsequent visit and recommendations such as exercise and dietary advice may be made.

Can I use Shiatsu with other therapies? Shiatsu is often combined with counselling and other modalities to harmonise and strengthen the body.

What do I wear? Please wear comfortable clothing, preferably cotton.
More details about Shiatsu can be found at www.staa.org.au

Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition therapy. Chinese food therapy dates back as early as 2000 BC. After one thousand five hundred years of refining, in 500 BC it began to be documented. Another two hundred years The Yellow Emperor’s Classic of Internal Medicine was written. So it’s not flash in the pan latest media loving food info, it’s based on the thousands of years of research into the energetic way that food moves in the body when ingested.

Food as medicine, promoting health and vitality.

Food moving outward promotes the flow of energy from the center of the body to the surface. It induces perspiration and releases body heat. When the body has a fever, it is important to move heat outward. Inward-moving food promotes the opposite effects. For conditions like night sweats and frequent urination, inward-moving food is used to contain the excessive outward movement. Upward-moving food controls diarrhea, prolapsed anus or uterus and falling stomach. Downward-moving food assists with vomiting, colic, nausea and constipation.

That’s one of the many aspects of food to consider. There is also the nature of the food ie hot, warm, neutral, cool, cold, many foods also have other characteristics such as slippery or liquid pooling. Then we must also consider what season is it, what is the persons digestive system able to cope with, what is the overall condition of the body – all chronic ailments considered, what’s happening acutely today, how is body energetically and emotionally and so on and on. For example if someone has a sore throat – then a lozenge or a butter menthol – primarily made of white sugar – which is liquid pooling – will help to relieve the discomfort. Unfortunately every food has many effects on the body, some of these may be contra-indicated at the time. In this example of the sore throat, the white sugar will also be ie impairing the immune system, not what you want if your body is under an acute viral attack. So whilst it may offer a ‘quick fix’ there are other ‘quick fix’ medicinal foods that would be more appropriate. This is the beauty of food therapy, understanding how it all fits together and all factors considered - which are the best foods, medicinally, today.

Hippocrates the so-called father of modern medicine said:

“Let food be your medicine and medicine be your food.”

And other clever folk over the years have also made comment. That light bulb inventing visionary Thomas Edison claimed that:

“The doctor of the future will give no medicines but will interest his patients in the care of the human frame, in diet and in the causes of disease.”

Neal Barnard, M.D., president of the Physicians Committee for Responsible Medicine in Washington, D.C.:

“Most people don’t think of food as medication, but in reality, it’s the single biggest medication we’re exposed to.”

Investing in your food is an investment in yourself.