Zero Balancing I class September 21-24, 2017 25 CEUs

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UPCOMING ZERO BALANCING CLASSES

IN BURLINGTON, VERMONT

Introduction to Zero Balancing

Thursday September 21, 2017 6:30-8:30 pm

Zero Balancing (ZB) is a leading edge body-mind therapy. This
introductory class describes and demonstrates how ZB facilitates an
expanded state of consciousness while releasing subconscious tensions
patterns in body, mind, and spirit. A great addition to any
healthcare/bodywork practice and accessible to the general public
interested in energy work and wellness.

Zero Balancing I

September 21-24, 2017

A 25 hour professional bodymind therapy training for health professionals with Michele Doucette DC

Zero Balancing is a leading-edge, hands-on, body-mind therapy. It combines the Western view of medicine and science from the field of osteopathy with Eastern concepts of energy and healing from the field of acupuncture. ZB affects the whole person (body, mind, and spirit) by providing both structural therapy and energy medicine simultaneously. It promotes a deeply meditative state in which sub-optimal tension patterns are easily released. Like adjusting the tension on a guitar string, ZB leaves a person more in tune with their essential being, more resonant with their true self…more relaxed, comfortable, resilient, awake, self-aware, grounded, and expanded.

ZB I is approved for 25 hrs. Continuing Education credit (through VT Board of Chiropractic, NCBTMB, NCCAOM, and several other accrediting agencies.  Accepted for VT/NH PT/OT credits)

The instructor:  Michele Doucette DC, practicing/teaching ZB for over 20 years in Wilmington, VT.  To register contact Dr. Doucette at 802-464-2361  bones@sover.net  www.zerobalancing.com   Course Fee:  $795, $695 if pd 1 mo. advance, $595 2 mo. advance.

Hosted by Kelly Kaeding MS LAc at the Vermont Center for Acupuncture & Wellness

other classes:

Michele Doucette DC is offering another ZB I class this spring at her beautiful office and home in southern Vermont:

Zero Balancing  I

June 1-4, 2017  Wilmington VT

Kelly will be hosting ZB II class with Michele Doucette DC here this spring:

Zero Balancing II

May 18-21, 2017 Burlington VT

Prerequisite ZB I.

for more information about Zero Balancing visit: http://zerobalancing.com/

If you are interested in taking more classes or getting certified in Zero Balancing, check out the Core-Pak

 

Look for more Zero Balancing classes at Vermont Center for Acupuncture & Wellness in the future.

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Posted in Events, Workshops and Clinics | Tagged | Comments closed

The Questionable Link Between Saturated Fat and Heart Disease

Are butter, cheese and steak really bad for you? The dubious science behind the anti-fat crusadeimage001

This Wall Street Journal Article does a good job explaining why we ought to be eating what our grandparents or great-grandparents were putting on the table, i.e. eat butter, whole milk dairy, all kinds of meat, olive oil and other yumminess – not the vegetable seed oils, tons of grains and low-fat, high-sugar junk. Please read and psst, pass it on.

http://www.wsj.com/news/articles/SB10001424052702303678404579533760760481486

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Posted in Healthful Eating | Tagged | Comments closed

Zero Balancing I Oct 20-23, 2016 in Burlington

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I am excited to host one of my Zero Balancing teachers here at my office for a four-day Zero Balancing I class. If you or someone you know may be interested, please check this out.

Zero Balancing is a unique, hands-on, bodywork system of healing. It combines the Western view of medicine and science from the field of osteopathy with Eastern concepts of energy and healing from the field of acupuncture.

Health care practitioners incorporating ZB into their practices find themselves able to serve their patients more completely, work with less effort, feel greater satisfaction and provide effective therapy for physical, mental, emotional, and spiritual imbalances simultaneously.  ZB I is approved for 25 hrs. Continuing Education credit (through VT Board of Chiropractic, NCBTMB, NCCAOM, and several other accrediting agencies)

The instructor:  Michele Doucette has been practicing chiropractic for 26 years and ZB for 20 years. She is a member of the ZB faculty and teaches nationally.  Students describe her teaching style as clear, insightful, respectful, lively, passionate, fun and creative.

for more information or to register, please open this flyer:

ZB 1 Oct 20-23 flyer

 

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RESTART Sugar Detox March 2017

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Nutritional Lisa Lord is running a 5-week program called RESTART. 3 weeks of the program is a Sugar Detox, with one week on each end to ease in and out of the detox.

It will be held Tuesdays 6:45-8:00 and  Thursdays from 8:30-9:45 – start date in March TBA. The cost is $150. It is being held at my office, 161 North Street, Burlington, VT.

Lisa is also setting up an online class as well, so if the above time doesn’t work for you, perhaps the online class will be for you.

Contact Lisa at 802-310-8084 or hello@lisalordntp.com

view flier here:

RESTART

 

 

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2016 is the Year of the Monkey

Get ready for a full-filled year, as the year of the monkey is sure to bring some excitement.Monkey

Monkeys are clever, witty, creative and competitive and achieve what they set out to accomplish.

This is the year of the FIRE Monkey, which brings a spark of motivation for us all. With our heads screwed on correctly, we are bound for a year of endless possibility.

Take a risk with guts and devotion and your wildest dreams just may come true.

During the year of the monkey, beware of trickery and don’t act too impetuously. Be true to your heart, be the best you can be, and pay attention along your way.

Wishing you and yours a happy and healthy Chinese New Year!

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Swiss Pears

A super simple and refreshing appetizer.IMG_8447

Sliced ripe pear with slices of Emmentaler or Jarlsberg or other Swiss cheese.

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Salmon Burgers

Our new family favorite – decidedly kid-friendly.

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Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans)

1 T mustard (Dijon or stone brown)

1 T mayonnaise

1 T lemon juice

½ t grated lemon zest

2 scallions, chopped

½ t sea salt

1 egg

½ cup bread crumbs, panko, or ground spelt crackers (cooked quinoa or ground dry oats may also work here)

Sprouts, arugula or baby lettuce

Tartar sauce:

3 T mayonnaise

1 T relish Read More »

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Celebrate the Year of the Ram 2015 with Us

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February 19 marks the beginning of the Chinese New Year.

Join us in celebration of the Year of the Ram! Meet the wonderful practitioners at the Vermont Center for Acupuncture and Wellness and envision a healthier 2015.

Vermont Center for Acupuncture & Wellness at 161 North Street in Burlington

4:00-7:00 Friday, February 20, 2015

Friends and Family Welcome

Dumplings and light refreshment offered

View the event and join the party on Vermont Center for Acupuncture & Wellness facebook page.

The Year of the Wood Ram will bring plenty of opportunities. Success will come to those who are diligent and passionate, but to find true happiness you must follow your heart.

Years of the Ram:

1931, 1943, 1955, 1967, 1979, 1991, 2003, 2015, 2027, 2039

The witty Ram is known for his or her sincerity, compassion and a positive attitude.

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Simple Steamed Broccoli

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I made this all the time. It is so quick, yummy, and healthy. This and the Sautéed Garlicky Kale are by far the most common veggie dishes served at my house, followed closely by my Cabbage Slaw.

  • Broccoli crown
  • Olive oil
  • Sea salt

Set up steamer basket over water and turn on stove to medium.

Wash and cut 1 broccoli crown into big bite-sized pieces. You can peel the stem and slice it up thinly. Put on steamer basket and cover with a lid. Let boil (you can turn it down to medium-low when it gets to a rolling boil) for about 5 minutes or until the middle is getting soft when you poke it with a sharp knife. This is the key point – make it soft enough that you are not eating mostly raw broccoli, but do not steam it to broccoli mush.

Dump it all onto a plate and drizzle with some nice olive oil (I love Saratoga Olive Oil Company on Church Street in Burlington – their Myer Lemon Olive Oil is to die for) and sprinkle with sea salt. Maybe your friends will ask you why your broccoli is so darn good, too.

 

PS Sometimes I get it all set up without turning the stove on before I start on other dishes and then turn it on about 10 minutes before I want to serve dinner.

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Sauteed Garlicky Kale

IMG_6690I love using lacinato kale – the dark green dinosaur kale. Kale is my favorite vegetable, and this is my most used recipe of all times.

Heat olive oil in frying pan (medium-high) and add garlic and then the kale. Sprinkle sea salt on the kale and saute until tender, stirring frequently (about 5 minutes). Sometimes I like to add a splash of water and then put a lid on it so it will steam a bit (1-2 minutes). If there is still some water in the pan, I remove the lid for the last minute. This recipe takes no time to make. I usually make it last, while everything else is getting put on the table.

This dish goes great with Brussels sprouts, roasted chicken, sweet potato sticks, or root vegetable gratin.

To make Vietnamese Style Sauteed Kale, omit salt and add a splash of fish sauce. Also toss in some chilies with the garlic. Then add sea salt to taste. YUM!

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