Dolkar Wellness & Longevity: TO FEEL REFRESHED, TRY SOME PRESSURE

Monday, June 9, 2008

TO FEEL REFRESHED, TRY SOME PRESSURE

Your switch can't always be turned to "On." But when it isn't, and needs to be, try a little top-to-bottom pressure. Stimulating certain acupressure points on your body -- starting with the top of your head and moving down to the soles of your feet -- is a quick and coffee-free way to jazz yourself up. This acupressure sequence recently proved very effective in a study. Here's how to do the wake-up rubs:

1. Lightly tap the top of your head several times.

2. Rub the spot on the back of your head where your skull meets your neck.

3. Use a thumb to massage the back of your other hand; rub the fleshy spot where the thumb joins the hand.

4. Massage the front of your legs, just below the knee.

5. Rub the soles of your feet, just below the ball.

Rub these points clockwise and then counterclockwise for 3 minutes. After that -- presto! -- you're awake.

Published on 06/06/2008.
Using acupressure to modify alertness in the classroom: a single-blinded,randomized cross-over trial. Harris, R. E., Jeter, J., Chan, P., Higgins, P., Kong, F. M., Fazel, R., Bramson, C., Gillespie, B., Journal of Alternative and Complementary Medicine 2005 Aug;11(4):673-679.

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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).