~~ Regeneration Springs ~~
A healing massage studio in Abita Springs, Louisiana, opened in May, 2006, by Donna Caire, a licensed massage therapist certified in the Arvigo Techniques of Maya Abdominal Therapy. "I use my extended training in Arvigo Techniques of Maya Abdominal Therapy, visceral manipulation, chi nei tsang, craniosacral, diet and herbal remedies and integrate this knowledge into comprehensive massage sessions."
Universal Healing , One WOMB at a Time
“Tell me and I forget, teach me and I may remember, involve me and I learn.” Ben Franklin
There's a NEW GATE at Regeneration Springs! (See above!) My neighbor, Joseph Martorana, made it. If you need custom woodworking, he's the guy!
Just a quick note to remind you that I will be the first in the Community Health Education Series called "Share the Health" that will take place during lunch hour, 12-12:45 PM, at Our Place Studio, 338 N. Vermont Street, every Tuesday in the months of June and July. My talk is scheduled for this Tuesday, June 4th. I will be speaking about our amazing bodies, their innate ability to keep us healthy, and ways we can facilitate their work. If you would like to be wowed with an appreciation of the miracle of your body, gather an understanding of the ways in which your body knows how to heal itself, learn why abdominal massage is so effective, or just become inspired, this talk is for you (and your friends!).
This series was conceived of by Liz Bragdon at Our Place Studio to help create a healthier community, one person at a time, through education, inspiration, and giving back (www.opcovington.com). These informal talks feature home-grown experts and educators in diverse areas of health and wellness and will take place every Tuesday in June and July at Our Place Studio in downtown Covington. Suggested donation per talk is $10, but any amount folks want to give is welcome! All proceeds from each talk will benefit local charities, chosen by the featured speakers.
As these talks are scheduled during the lunch hour, from 12 - 12:45, so you are welcome to combine the two and bring your lunch. I hope you can find time to participate in this amazing opportunity to learn from a variety of local health and wellness educators and practitioners to benefit your health and that of your family, while also investing in our community by sharing with local charitable groups.
SHARE THE HEALTH Summer Speaker Schedule (date, speaker, title, charity)
June 4: Donna Caire, Appreciation and Facilitation of Your Body's Internal Power to Be Healthy & Whole/ NorthLake Nature Center
June 11: Laura Warner, Holistic Nutrition/ St. Francis Animal Sanctuary
June 18: Danny Burke, Run Faster, Repair Injury & Hurt Less with Somatics / Covington Food Bank
June 25: Monica Gallardo, Easy Release Techniques for Common Aches & Pains/ Boys & Girls Club of Covington
July 2: Jeff Garmon, The Many Benefits of Omega-3 Fish Oil/ Feral Cat Consortium
July 9: Laura Warner, Building Hormone Health with Nutrition / St. Tammany Humane Society
July 16: Jodie Burke, Adopting a Plant-Based Lifestyle for Health, Beauty, & Prevention/ Covington Food Bank
July 23: Susan Tarasova & Nanette Schoenwe: The World of Living Foods & Beverages / Boys & Girls Club of Covington
July 30: Paige Schneider: Chakra Balancing & Cleansing / Covington Hope House
Today I cut open a delicious organic pineapple I got from Rouse's Grocery store, and the skin would have filled my compost bucket, but before I put it in there, I remembered a recipe from Nourishing Traditions on making vinegar from pineapple skin. After the nutritious mint vinegar I made a few months ago, I was eager to experiment.
The pineapple vinegar in this recipe is used in the making of Latin American sauerkraut - a spicy condiment made with cabbage, carrots, onions, oregano, red chili flakes, and pineapple vinegar. Are you aware that spicy foods in summer cool us? Here's the recipe for the pineapple vinegar:
skin and core from 1 pineapple, 2 quarts filtered water, 2 teaspoons dried oregano, 1/4 teaspoon red chili flakes and 2 tables whey (whey is that liquid that you get from fresh, unsugared, yogurt - a good source for yogurt from pastured cows can be bought at the Covington Farmer's market from Mauthe's Dairy) . Place all ingredients in a bowl, cover and leave at room temperature about 36 hours. Skim and remove pineapple pieces. Strain vinegar into clean jars and cover tightly. This will keep in a cool place for several months, or until you want to make your Latin American sauerkraut.
If you want to know more about fermentation, there will be a vegetable fermentation class on Wednesday, June 12th, 2013 - 11:30am to 1:00pm at Holistic Life Approach at 107 N. Theard Street in Covington offered by Karen Boudreaux. This class will teach you how to start a ferment batch for sauerkraut (cabbage that has been fermented in lactic acid bacteria). Call Karen at 985-276-4673 to reserve your spot!
Why ferment? Fermentation creates natural probiotics - beneficial bacteria to balance intestinal flora - in a variety that your body needs and releases wonderful nutrients, vitamins, and minerals from foods. When added to vegetable dishes, it provides enzymes that increases their digestibility!
"The fermenting process gives vegetables a huge jump in additional health benefits providing live, healthy bacteria to strengthen your immune system, aid in digestion, heal your gut, help regulate acidity level in the digestive tract, and act as anti-oxidants."
Fermentation was widespread before refrigeration and provided health benefits that our refrigerator doesn't.
After my presentation at Our Place Studio next week, I will be unavailable for appointments until June 11th. I am leaving for a week to participate in an herbal workshop with Stephen Buhner in Charlottesville, Virginia.
Enjoy your time here! It is a gift.
Donna Caire, LMT #3773, LAP#0164, NCBTMB Approved Provider #451903-12, Certified Arvigo Techniques of Abdominal TherapyTM therapist and Certified Self-Care Teacher