Fall Equinox

September 24, 2014 5:33 pm Published by

koyPond1

 

Tuesday was the Fall Equinox.  We think of the equinox as a day of 12 hours of light and 12 hours of darkness.  It’s also a time when we transition from Late Summer to Autumn, from the time of the spleen to the season of the lungs.

It can be 80 degrees and then 60 degrees during this transition season.  To keep balanced keep some of your Late Summer habits while incorporating Autumn’s metal energy activities, like meditation, into your schedule.  We’re still in an outwards season but moving towards more quiet and inward moments.  A way to do that is have a potluck and incorporate some hot spices to your foods.

Let us know what are some of your favorite Autumn activities!

Open Housephoto

9/26 5:30pm

 
We will be sampling Farmacy Tea’s and Brilliant By Nature’s Beauty Products. There will be complimentary smoothies made with Green Magma and chia seeds, along with some light refreshments. If you get in early, you could take part in a refreshing foot bath using Brilliant By Nature’s Beauty Products.

There will be mini acupuncture treatments and chair massage by massage therapist Ed Goll.

Give away prizes include Dr. Lee’s self designed t-shirts and tote bags and a ticket raffle will also be underway, a basket full of Traditional Eastern Medicine treats.

We hope to see you there!

Spicy Butternut Squash

  • 2 tablespoons extra-virgin olive oilScreen shot 2014-09-24 at 1.32.13 PM
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 cups cubed butternut squash, fresh or frozen
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon fine sea salt
  • 1.5 teaspoon of cayenne, turmeric, ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. 

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This post was written by Traditional Eastern Medicine

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