Jessica writes about her practice:

I believe that Massage Therapy is a very beneficial healing tool and when combined with other holistic treatments or lifestyle changes, can help restore balance to body, mind and spirit, which in turn promotes positive change in our world.  True healing must come from within each of us and the techniques I offer assist in facilitating that process.

I am a Massage Therapist and Arvigo Practitioner. I studied massage at an institute in Mexico called Instituto de Belleza y Cosmetologia Integral, and practice various modalities such as Holistic massage, Swedish massage, Bamboo massage and Hot Stone massage. I studied the Arvigo Techniques of Maya Abdominal Therapy at the Arvigo Institute in New Hampshire and am a qualified Arvigo Practitioner.

I am especially passionate about helping women achieve balance in their lives.  It is said that a woman’s center is her uterus and if that is out of balance so is she. As an Arvigo Practitioner I have found the Arvigo Techniques of Maya Abdominal Therapy™ to be a very beneficial and successful tool that has helped numerous women with various emotional and physical ailments ranging from very painful menstruation, to endometriosis to infertility, among many others.

This therapy is founded on the ancient Mayan technique of abdominal massage which is an external non- invasive manipulation that addresses the position and health of the pelvic and abdominal organs, re-positioning internal organs that have shifted, thereby restricting the flow of blood, lymph, nerve and chi.  This  work is best known for the correction of the prolapsed, fallen, or tilted uterus and for relief of many common digestive disorders.

By shifting the uterus back into place, homeostasis, or the natural balance of the body, is restored in the pelvic area and the surrounding organs. Toxins are flushed and nutrients that help to tone tissue and balance hormones are restored to normal order. This is essential for healthy pregnancy, labor, and delivery.

Old adhesions from invasive treatments to the pelvic and abdominal area, including fibroid tumors, endometriosis, and cesarean delivery are diminished when addressed by uterine massage. In addition, digestive, urinary and bladder problems can be helped.

For more information regarding this therapy and the list of problems that are addressed by it please refer to the Arvigo website.  www.arvigotherapy.com

I welcome the opportunity to use healing touch to restore balance to your body, mind and spirit.  For further information or to set up an appointment don’t hesitate to contact me.

E-mail:  jessaminemassage@gmail.com

Cell:  (802)999-1185

Website:  www. jessamineholisticbodywork.com

The Snake is considered a good omen and a symbol of wisdom.

Snakes are known to be powerful, introspective, refined and focused.

2013 is a favorable business year for motivated people. In the year of the Snake, reducing stress with calm and quiet will add to the positive momentum, as will patient attention to detail and organization.

Love and romance may prove exceptional this year.

I often recommend making a broth with beef bones or chicken legs, then making a vegetable soup with ginger and blending it. I prefer this warm pureed soup to fruit smoothies in the winter and early spring.

I am so excited to see what is happening at All Wellness and wanted to share it with you.

WARM WINTER CLEANSE with Laura Savard

at All Wellness 128 Lakeside Ave in Burlington

Thursdays 6:00-7:00 pm

 March 7 – 28h, 2013

Winter is not typically the best time to cleanse from an Ayurvedic standpoint – it is difficult on digestion and eating cold foods can be unpleasant when your outside environment is cold, too.  For this reason, All Wellness has only run spring and summer cleanses.  In an effort to change this, Laura contacted The Clean Team and posed the question, “How can I modify the cleanse to be warm so my clients can detox comfortably in the winter?”  And of course, The Clean Team pulled though!

Join the first Warm Winter Cleanse at All Wellness with Health & Nutrition Coach, Laura M. Savard. The cleanse is based on the best selling book, Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself, by Dr. Alejandro Junger.  As far as cleanses go, this is as good as it gets – it’s simple and designed for the average person.  No starving, no strange foods, no expensive supplements – all you’ll need is a juicer, a blender, and a copy of the book. Learn skills you’ll use for a lifetime and experience amazing changes in your body and your relationship with food.

• Be guided through the cleansing process
• Feed off the support and energy of the group
• Learn about whole foods
• Leave with more recipes than the book gives you
• Taste food samples
• Go home with free samples of things Laura loves
• And most importantly… FEEL BETTER!

Choose the cleanse package that works for you:

Option #1 – Group Cleanse  $125

• Attend 3 in person meetings and 1 virtual meeting
• Get all the materials you need to be successful in a binder full of information, recipes, and food samples
• Receive 2 meals provided by EcoBean & Juice, Burlington’s newest organic juice bar, plus $10 in EcoBean dollars to use during your cleanse
• Take home other discounts for cleanse-related services provided by other local business’

Option #2 – Group Cleanse & Wellness Package $225, get all the benefits of the group cleanse plus:

• 5 drop-in fitness classes at All Wellness (value $70) – check out our schedule
• 60 minute therapeutic massage with All Wellness’ massage therapist Karla Henning (value $65)

Please email Laura for more information, or sign up now!

Makes 50 or so

2 cups Napa cabbage, sliced finely and chopped coarsely

1 t salt

½ t baking soda

bring 2 quarts of water to a boil

boil cabbage, rinse with cold water, drain and gently press

1 lb ground pork

3 shallots, minced

1 egg

1 t salt

1 T sugar

1 T ginger, minced

1 T rice wine

1 T soy sauce

1 T sesame oil

combine all and stir

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package round wonton wrappers out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the dumpling wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Wet the edges of the wrapper with water and fold in half, pressing the two sides together – making a half circle. There are many fancier ways to wrap these, but difficult to explain without pictures. Google “how to wrap pork dumplings” and look at images.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 10 minutes.

Serve with Ginger-Soy Dipping Sauce.

Makes 30.

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl:

1 block tofu, broken or cut into small pieces

¼ cup lemongrass, minced (I get this frozen at the Asian Market)

2 shallots, minced

1 t sea salt

1 t chiu chow chili oil (or any chili oil or ¼ t cayenne powder)

1 t sesame oil

2 kefir lime leaves, julienned and minced super fine

2 t kudzu powder mixed with 3 t cold water – stir and dissolve

combine all and stir

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package round wonton wrappers out of the freezer at least one hour before you are ready to start making the dumplings.

NOTE: You can make these gluten free by using rice papers. Just cut them into small round circles, wet, and wrap.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the wonton wrapper in the palm of your hand and place a half of a teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds up over the filling and together to make a ball that is pinched closed on the top. You can wet the edges of the dumpling wrapper first if you need more adhesion.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 – 10 minutes.

Serve with Ginger-Soy Dipping Sauce.

Dr. Sarah Wylie has returned to Vermont after 12 years in Oregon!  A licensed naturopathic physician, Dr. Wylie is passionate about the Arvigo Techniques of Maya Abdominal Therapy to address women’s health concerns through-out the life cycle.  Her focus is on fertility, pregnancy and postpartum care. Dr. Wylie employs a combination of herbal medicine, home health care practices, diet and supplementary nutrition to determine and address the source of illness. Specializing in fertility treatment, Dr. Wylie is passionate about helping women conceive whether implementing a holistic approach or as a complement to conventional reproductive medicine.

Dr. Wylie uses her skills in midwifery to treat women with healthy as well as complicated pregnancies. Babies can receive treatments from Dr. Wylie after birth with cranial-sacral therapy and other intuitive healing practices.

sarah@redblossommedicine.com

Carolyn Sawin is a certified craniosacral therapist who has practiced craniosacral therapy since 1999. As a healer, her goal is to assist clients in achieving greater health at the physical, emotional, and spiritual levels through a combination of craniosacral therapy and other healing modalities including polarity therapy, reflexology and holographic memory release (HMR). Her approach to therapy is based on the belief that each of us has the innate ability to heal ourselves, and it is the job of the therapist to facilitate in this process.

The primary modality Carolyn uses, craniosacral therapy, entails a light touch to sense and support the health of the central nervous system and the surrounding bones, connective tissue and fluid. Polarity and HMR are both gentle, energy-based healing therapies that work to unblock restrictions in the human energy field and to release “somatic memories” of past trauma from the cells of the body. Reflexology entails the use of light to medium pressure on specific points of the feet, hands, or ears to encourage release elsewhere in the body, as each point is viewed as corresponding directly to a specific body part or organ. The combination of these healing modalities encourages increased movement, flexibility, and relaxation in the body, as well as a greater sense of emotional and spiritual well-being.

Carolyn Sawin received her training in craniosacral therapy at the Body-Mind Academy in Bellevue, Washington, and was one of the first students of Charles Daily, who developed the HMR method. Additionally, she has a Ph.D. in anthropology from the University of Washington in Seattle, and has taught anthropology at the high school and college levels. In her free time, Carolyn enjoys traveling, playing cello and singing, and spending time with her husband and daughter.

csawin9@hotmail.com

802-881-9553

Hi everyone! My name is Jennifer and I have practiced in the field of subtle energy medicine since 2006. I received my BA in Psychology and Philosophy with a specialization in Buddhist studies from Saint Michael’s College. I am currently a Masters Candidate at Pacifica Graduate Institute in their Counseling Psychology program. When I am not practicing or teaching Reiki, you can find me working at Middlebury College as counseling intern or operating my small business, Shanti Healing Network.

As a Reiki master teacher, I offer a traditional Japanese approach. My practice also draws from my experiences of studying alternative healing and meditation abroad in India, Sri Lanka, Central America, Colombia, Peru, Ecuador, and Bolivia.

In my view, Reiki is a non-invasive practice that simply brings balance to one’s state of recovery biologically, mentally, emotionally, and spiritually. Everyone, of all ages, can receive the balancing benefits of Reiki. As a complementary and alternative medicine (CAM), it can cause no harm nor will it interfere with your conventional health care. In fact, I have worked with several of my clients’ and their traditional health care practitioners to reach their health goals.

In my practice, I see a diverse range of presenting problems including: pre & post operative surgery, acute & Chronic pain management, addictions, anxiety & stress related symptoms, grief and loss, conception, and pregnancy/post-pregnancy. I also work with clients’ that are seeking to deepen their connection to themselves, their bodies, and their sense of spirit, and those who are just feeling “open to anything!”

Although each of my clients’ recoveries often take different paths, they always report back the same thing: reiki helps them to function better, think clearer, and feel more balanced and relaxed in their day. If you are ready to see how reiki will be balancing for you, please feel free to contact me. I truly look forward to hearing from you!

Warmly,
Jennifer Kerns
Burlington, VT
ShantiHealingServices@gmail.com

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl

16 ounces shrimp, raw, peeled and chopped finely

1 can water chestnuts, minced

1 T finely grated ginger

4 T minced scallions

1 T dry sherry or vermouth

2 t sesame oil

2 t tamari

1 egg

½ t salt

Pinch ground pepper (or to taste)

The filling can be prepared the day before and kept in the refrigerator. To make the filling you can either chuck everything in the food processor and blend to yield a smooth filling – or you can mince everything by hand for a chunkier filling. If you are using the food processor method, I recommend putting the whole water chestnuts in the food processor first. Then coarsely chop the shrimp and toss it in. Chop the ginger and scallions pretty well. Add the rest of the ingredients and push go. Not too long if you want a chunky filling.

Take 1 package shu mai, wonton or dumpling wrappers, round out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the dumpling wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

NOTE: The picture shows the dumplings pinched together at the top. I forgot to that a photo when I made them for Chinese New Year’s when I put double the filling in and left it open on the top like a cup.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 minutes.

Serve with Ginger-Soy Dipping Sauce.

Shopping list for Shu Mai

steamer basket

1 pound raw shrimp

water chestnuts

ginger

dry sherry or vermouth

sesame oil

egg

tamari

salt

ground pepper

scallions

1 package shu mai, wonton or dumpling wrappers, round

wax paper