Shiatsu is based on the understanding that life force energy or ‘chi’ circulates along channels in the body known as meridians.

https://youtu.be/lgS1Ob5vIhE

These channels can become blocked for many reasons, and the flow of energy to organs is restricted. For full health to return the energy must be encouraged to flow.
Shiatsu whilst applying the kidney ginger compress allows the blood and chi to flow into the kidneys restoring their power. The pressure point shiatsu techniques help focus this energy.

This kidney treatment uses a ginger compress to revitalise the kidneys and helps to detoxify stagnant blood.

https://youtu.be/femnBDXCNTA

This chicken fat-buster diet helps your digestive system cleanse and restore functionality

https://youtu.be/hS1Sx7cV95M

Radish and pungent sango micro-greens help the liver break down fats, hummus a legume with high fluid absorbing qualities helps remove toxins, pickled red onion and sauerkraut have probiotic qualities, silver-beet a hydrating high chlorophyll green aids digestion and millet known as the mother of grains because it acts as an internal healing alkalizing food are all combined to accelerate your cleansing process.

Depending on your calorific needs choose 1 chicken drum stick or 2. Try this diet a couple of times per week if you are on a healthy weight-loss plan. Enjoy and chew well.

Shopping List:
For 1 person, 2 dinners and 1 lunch.
• Mung bean sprouts
• Sango micro-greens
• 4 radishes
• 5 silver-beet leaves
• 1 red onion
• Sauerkraut (non pasteurized)
• Hummus 380g
• 4-6 chicken drumsticks
• Millet 500g (or packet)
• Sesame oil
• Tamari (soya sauce)
• Brown rice vinegar (sushi vinegar)
• Umeboshi vinegar
• Gomasio (toasted sesame seeds with salt)
• Salt and Pepper

Chicken with boiled vegetables, millet, hummus, mung bean and alfalfa sprouts.
Ingredients:
• 4 drum sticks
• 1 tsp. sesame oil
• ¾ cup millet and 2 ¼ cups water
• 4 halved radishes
• 5 leaves sliced silver-beet
• 1 rounds sliced red onion
• ¼ cup mung bean sprouts
• ¼ cup sango micro-greens
• 1 Tbsp. hummus
• ½ tsp. gomasio
• 1 tsp. umeboshi vinegar
• 1 tsp. tamari
• 1 tsp. brown rice vinegar
• Salt & pepper

Millet
• Pop ¾ cup of millet and a pinch of salt with 2 ¼ cups of water in a saucepan on and bring to the boil, reduce to a low heat with the lid on for 15 minutes.
• Turn off and rest (leave with lid on and no heat) for 5 minutes.

Chicken drum sticks
The 4 chicken drumsticks allows 1 drum stick for both dinners and 2 drum sticks for lunch.
• Bring 1 tsp of sesame oil to a high heat in a fry pan.
• Take drumsticks out of packet and wash then place in fry pan and turn to coat with oil.
• Add a pinch of salt and pepper, braise on high heat for 5 min turning often to make sure they cook evenly and brown, keep lid on in between turning.
• Add ¼ cup of water then put lid on and continue to turn for about 10 minutes till water evaporates.
• Slice one of the drum sticks to make sure it’s cooked right through and not to pink. If still pink continue cooking, you may need to add more water, this all depends on the pan you use and the heat of your hob but approximately 15-20 minutes all up.

Silver-beet and radish
• Half fill saucepan, add sliced silver-beet leaves and boil with lid on for 3-4 minutes then add radish halves for another 3-4 minutes.
• Place in a salad bowl and flavour with brown rice vinegar.

Pickled radish
• Hand press the round sliced red onion with umeboshi vinegar for 3 minutes.

Plate-up
• 1 or 2 drum stick with a splash tamari and sprinkle gomasio (toasted sesame seeds)
• ¼ - ½ cup of cooked millet.
• ¼ - ½ cup of sliced silver-beet
• 2 radish halves
• 1 heaped tbsp. hummus
• ¼ cup sauerkraut
• ¼ cup pickled red onion
• ¼ cup mung bean
• ¼ cup sango micro-greens

Remaining cooked millet ideas:
Make into porridge with dried fruit or chopped apple served with acidophilus yoghurt, have with steamed fish and a salad, make into a miso stew with vegetables and a protein such as tofu, chickpeas or lamb or stir fry with remaining vegetables.

Kale omelette with hummus and sauerkraut

https://youtu.be/46-tuT_zgpw

This kale omelet goes well with hummus and sauerkraut which is a welcomed rest from toast for the digestive system.
Kale is high in fiber and water. Both of these promote regularity and a healthy digestive track. It also contains B vitamins and vitamin C, which promote iron absorption. The high enzyme brown rice vinegar sprinkled on the kale is essential for the release of energy from this breakfast. Chew well and enjoy.

Shopping list – 1 person for 1 breakfast

4 leaves of kale
1 tsp avocado oil
½ teaspoon brown rice vinegar
½ teaspoon tamari
¼ teaspoon umeboshi vinegar
2 eggs, beaten
Tablespoon milk
Salt and pepper to taste
Kale

• Place kale in boiling water for 8 min
• Drain, slice and splash with brown rice vinegar

Omelette

• Mix eggs with milk and salt.
• Heat a fry pan over med/high heat with oil.
• Cook until eggs are firm approx. 3 minutes, flip and golden omelete .
• Place kale on top then fold.
• Sprinkle gomasio toasted sesame seeds.

Plate up

• Garnish plate with hummus and sauerkraut
• Serve

Irritable bowel syndrome (IBS) is a group of symptoms—including abdominal pain and changes in the pattern of bowel movements without any evidence of underlying damage. These symptoms occur over a long time, often years. It has been classified into four main types depending on whether diarrhea is common, constipation is common, both are common, or neither occurs very often (IBS-D, IBS-C, IBS-M, or IBS-U respectively). IBS negatively affects quality of life and may result in missed school or work. Disorders such as anxiety, major depression, and chronic fatigue syndrome are common among people with IBS.

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