Dolkar Wellness & Longevity

Tuesday, March 17, 2009

GIVE STRESS THE SOFT TOUCH

If your worries are following you around like a long afternoon shadow, here's a fun way to give them the slip: Spend 30 minutes cuddling on the couch tonight. Research shows that physical affection can help lower stress levels.

Happy Half-Hour

In a small 4-week study, healthy married couples that regularly held hands, massaged each other, and cuddled for 30 minutes at least four times a week showed significant changes in physiological systems associated with stress. Their saliva showed more anti-stress hormones as well as lower levels of enzymes associated with stress, compared with that of noncuddlers. Don't have a significant other? Snuggle with your kitty or your pup. Time with pets is a great calm-inducer, too.

Read More>>>

Monday, March 16, 2009

GROUNDING

Grounding is a process that helps the body to connect to earth energies via its root chakra. Because we are first and foremost spiritual beings the physical body sometimes gets neglected. It is important to respect and care for the "container" that houses our spirit during our incarnate lifetime. Grounding is typically done through visualization or vibrational exercises.

Body Scan

This is a scanning technique that I have used myself for years as I lay in my bed at night. I have called it a grounding exercise as it brings awareness back into balance. Aside from this body scan helping to clear the mind from clutter it is also an excellent tool in identifying physical stresses and upsets. Pain can be so overwhelming in one part of the body that the rest of the body gets neglected. The body scan is an exercise in assembling the larger hurts alongside the most minute details of stresses that you may have overlooked within your body.

Read About Details on the Grounding Exercise

Monday, March 2, 2009

CREAMY GOAT CHEESE DEVILED EGGS WITH HERBS

6 hard-cooked eggs, halved, separated
2 oz. soft goat cheese, crumbled
6 tablespoons mayonnaise or Miracle Whip
salad dressing
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives,
chervil, dill or basil
1 teaspoon dry mustard
1/8 teaspoon sea salt & dash pepper

1. Place egg yolks in medium bowl; mash with pastry blender or fork until crumbled. Add cheese; mash until combined. Stir in mayonnaise until smooth. Stir in all remaining ingredients except egg whites.

2. Spoon or pipe mixture into whites.

12 appetizers

PER APPETIZER: 100 calories, 9 g total fat (2.5 g saturated fat), 4 g protein, .5 g carbohydrate, 110 mg cholesterol, 110 mg sodium, 0 g fiber

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).