« Winter Newsletter |
| April into May »
March 09, 2005 | Spring Newsletter
Yes, I am writing this after a huge snow storm (apparently normal for February), which buried our driveway and farm track in five foot drifts. I have tried out my new snowshoes, done a bit of cross country skiing and got the 4x4 out of the snowbank my partner buried it in. And have finally managed to drive up the track this past Wednesday. I apologise to any of you who had your sessions cancelled due to this phenomenon...
While it is all very magical, it has also caused a certain amount of stress because there is so much work to be done at this time of year. But it also made me think of more ways I can help other people in these neo-wintry conditions.
- Snowboarders and skiers - Sports programming for muscle strength and oxygenation
- Apres slope pain control, spinal and muscle work
- Immune boosting for those colds and flus
- Allergen work for the arrival of spring pollens
- February Blues - SAD, depression and mood control
- Gardener's aches and pains
And let me remind you of the beauty of February and March: snowdrops and crocuses poking out of the snow; early daffodils; the birds are back and making nests; the equinox is not that far away; earlier sunrises, later sunsets; and furry catkins heralding Spring.
Yours in health, Rasma
- BSc (Hons) Health & Disease
- Diploma of Nutrition
- Advanced Certificate QXCI (EPFX/SCIO)
- Sekhem Level II
- Indian Head Massage
Higher Nature Supplements
As a registered practitioner with Higher Nature, I have a logo link on my website (front page) through which you can order supplements and other products. The supplements are very high quality, and I recommend them where appropriate because they are True Food, which means that your body is more likely to absorb them. I am also working on getting them included in the QXCI database.
Please ring the number for the appropriate venue to book.
Flexible times available at home practice
Rosemount Centre for Complimentary Therapies
Mondays Flexible times available
Grampian Health Foods Complimentary Suite
Wednesdays Every 2nd of the month
9th March; 13th April; 11th May
Saturdays Regular timing to be confirmed
Please note, if you live outside Aberdeenshire and would like a full session, I am able to travel to you - no cost if I am doing one of the health fairs or at a clinic. Otherwise, £20 flat travel fee applies per address.
Glasgow and Edinburgh
I am currently in process of identifying clinics in both these places to work from. This should make it easier for my growing Central Belt client base to see me. If you have any suggestions in the Edinburgh area, I would welcome the contact name and email address/telephone number.
Body & Soul Weekends
Taster Sessions available for £15 and I will be doing talks at most of these events.
Aberdeen: 2/3rd April 22/23rd October
Dundee: 18th June 19th November
Edinburgh: 28/29th May
Glasgow: 20/21st August
Aberdeen Cyrenians Pampering Evening
31st May Aberdeen Football Club 6pm onwards
All proceeds go to benefit the work of the Cyrenians. For further details, please phone Arlene Ray on 01224 572877
How to Contact Me
Phone: 01224 210700 (this is automatically diverted to my mobile and there is an answering message if I am switched off)
Health Goal for 2005: Quit Smoking
Around 70% of smokers want to give up, but don't know how to. With the coming ban on smoking in public places, this is an ideal time to beat the rush on irritability and be prepared.
The first step is to choose a date and stick to it. The reason why I didn't include this in my New Year newsletter is because New Year Resolutions are begging to be broken. Your date should not have the social pressure of holiday tradition attached to it. Also, work out how much it costs a year for you to smoke, and write down what you would alternatively spend the money on.
Another worry for many people is gaining weight. You may be pleasantly surprised to learn that people tend to gain only an average of 7 pounds. Avoiding saturated fat helps, but if you miss the hand to mouth action, eat healthy snacks like carrot sticks or fruit, and drink plenty of natural fluids.
The benefits are that you will become fitter, more active and attractive; you won't walk around in the lingering smell of stale tobacco, kissing you won't be like licking an ashtray, and you will have much more money (20/day habit costs around £2000 a year, which would pay for a great holiday).
Health wise - when you smoke, you encourage fatty deposits to build up under the inner lining of the coronary arteries, so the lining strains. Eventually, the lining ruptures, a blood clot forms and you have a heart attack. Smoking just 3 - 6 cigarettes a day doubles your risk of heart attack, which is why your insurance company charges you more.
A year after quitting, this risk falls to about half that of a smoker. After 10 years of not smoking, the risk of lung cancer falls to half that of a smoker. And only after 15 years of not smoking does the risk of heart attack fall to the same level as someone who has never smoked in their life.
It is difficult to give up because the withdrawal symptoms are physical and mental, but it has been found that people are four times as likely to give up successfully if they get involved with a stop smoking service. There is so much advice and support (including QXCI) out there to help people who are willing to give it a go.
TIPS: throw away all your packets of cigarettes and smoking paraphernalia such as ashtrays, lighters, tobacco. Use the NHS stop smoking service 0800 1690 169 or www.givingupsmoking.co.uk and change your routine to avoid the pub/shops where you used to buy your cigarettes. Tell all your friends so you have their support too, and don't inadvertently buy you a duty free stock!
Recipe of the Season
Risi e Bisi (Venetian Rice and Peas)
I have taken this recipe from a hand illustrated cookbook, which I found in Venice this January. This is the most famous Venetian dish, traditionally served on the 25th April - the Feast Day of St Mark (patron saint of Venice).
2Tb olive oil
1 small onion, finely chopped
2lb fresh or 8oz frozen peas
1 1/2 Qt hot Broth
10oz organic easy cook rice
sea salt & pepper
2Tb minced fresh parsely
freshly grated Parmesan cheese
1. Shell the peas (put aside), rinse the pods and put them in 2Qt sea salted water, or add a bouillon cube in the place of salt. Boil very slowly for one hour, half covered. If not using pods then make up bouillon as normal for stock and go to instruction 3.
2. Strain the broth. Press the liquid out of the pods and discard them. If using bouillon for the liquid, save 1 1/2 Qt of it.
3. Put the onion, oil and 2 1/2 Tb of butter in a pot, and cook until golden.
4. Add the peas with a bit of the broth. Cook gently, stirring occasionally, until they soften (add frozen peas straight without defrosting)
5. When the liquid has evaporated and the mix is 'dry', add the rice. Raise the heat and mix the rise in quickly with the other ingredients.
6. Pour in a ladle of hot broth; the mixture should be boiling. Stir constantly, adding a ladle of broth when the liquid has reduced, making sure that the rise never sticks to the pot. After about 18 minutes, the rise should be done; taste to check and if it is still too crunchy continue cooking for another minute or two.
7. Turn off heat. Taste for seasoning requirements. Add a ladle of broth, remaining butter and parsley, but do not mix them in. cover the pot and leave on the warm (not on for electric, very low for gas) burner for 2 - 3 minutes, then gently stir all together.
8. Serve immediately with grated parmesan.
1. Please feel free to pass this on to people you think may be interested or would benefit from a QXCI session.
2. If you do not want to receive this regular mailing, please reply and let me know.
3. Likewise, if you have received this via someone else, and would like to be added to the group, please send me your email address by return.
4. If you work for a company, where staff might benefit from stress reduction sessions, please pass this on to your HR manager.
5. All photos are copyright property of Rasma Bertz (Gallery Rasma). www.galleryrasma.com