Acupuncture Center

Curbing Age Strain

shohreh — Mon, 23 Jan 2012 02:06:23 +0000

The very first question the Yellow Emperor asks Qi Bo is about old age: “How is that in old times people lived to age 100 without any signs of senility while nowadays people begin to become old at the age of 50?”
Qi Bo answers: “The sages of ancient times knew the Dao and followed Yin and Yang. They were moderate in eating and drinking, regular in working and resting, avoiding any overstrain. Nowadays, people behave in the opposite way. They drink wine as if it were rice gruel, regard wrong as right and seek sexual pleasure after drinking heavily. As a result, their Jing is exhausted and Zhen Qi wasted. They do not know how to regulate their Shen, giving way to sensual pleasures. Being irregular in daily life, they become old at the age of 50.”
“People in ancient times lived in peace and contentment, without any fear. They worked but never overstrained themselves so that Qi flowed smoothly. They were satisfied with their life and enjoyed tasty meals, natural clothes and simple customs. They did not desire high positions and lived a simple and natural life. That is why improper desire and avarice could not distract their eyes and ears, obscenity and fallacy could not tempt their minds. Neither the ignorant nor the intelligent and neither the virtuous nor the unworthy feared anything. They followed the Dao. That is why they all lived over 100 years without any signs of senility.”
“Those who have mastered the Dao can enjoy good health and prevent senility. So they still can have children when they are very old.”
In our fast paced and hectic lifestyle, we are taught to believe that feeling the strain of age is normal at the age of 45 if not younger, that once you hit 40 you are heading downhill. But it is so important for us to realize that this is something that, in large part, we bring upon ourselves. Though we feel that life was never as busy or demanding as it is today, the ways of the past had their own demands on its inhabitants, their demands looked different from today’s demands, but were nevertheless straining. There are several lessons we can learn from the above story.
1) Understand the extremes, and keep a path between them. According to Chinese medicine, balance is the key to a healthy body and spirit. It is imbalance in the body’s systems that can cause various diseases. For age, this is especially important in regards to drinking and sexuality, but moderation is also important in one’s diet, exercise and work goals.
2) The winner isn’t always the one who’s made it to the top. We do not necessarily need to strive to be the most famous or well-known in what we do, the most read or the highest reviewed among our peers. Wouldn’t it feel better on our spirit if we could feel gratitude and happiness living a life that is pleasant and fulfilling in its simplicity? Why is it that in today’s society we are constantly led to believe that our security (in our job, in our lives) is threatened or under attack? Is it worth it to risk happiness and health for a higher status in society? Isn’t the winner the one who can live the longest in comfort, ease and health?
Perhaps this week, we can make it our goal to take one step or make one simple change that will curb the strain of old age on our bodies and on our spirits. Perhaps, we can make a change in our lifestyle that will ensure moderation—in diet, drinking, sexual activity. Or, perhaps we can try to recognize the serenity and security we have in our lives and in our jobs just as they are.

Happy New Year

shohreh — Tue, 03 Jan 2012 17:18:54 +0000

Happy New Year Everyone! It has been an incredibly busy, yet fun holiday. I often thought of posting, but there was just so much going on. My nephew who has recently come from Iran to Texas for his Masters paid me a visit for two weeks. It was so nice to be able to spend time with him after so many years. I feel that being away, I missed watching all my sisters’ children grow up. Both my daughters also came back home, my youngest from SFSU and my elder daughter from Oxford. The house was packed, and it felt just as a holiday home should—full of laughter and warmth. We spent Christmas Eve in Disneyland, which was a wonderful experience, especially since it was my son-in-law and my nephew’s first times. We made sure to ride Space Mountain first thing since it’s our favorite!

On another note, I also spent time reading “House of Spirits” by Isabel Allende. It’s a beautiful novel that tells the stories of three generations of woman—from a grandmother to a granddaughter. Allende is an amazing storyteller and there is a gentleness that is woven with eeriness that makes the novel mesmerizing. I highly recommend it to everyone.

This next week will be a bit emotional since my nephew is leaving back to Texas, my daughter to Oxford, and my other daughter will be moving back to prepare for her upcoming semester. I am grateful that we were able to spend the start of the year all together.

I hope that all your holidays were full of love and peace. I look forward to resuming my weekly posts, hopefully starting with some herbal remedies.

shangri-la Vegan

shohreh — Sat, 26 Nov 2011 16:40:01 +0000

This past weekend, my family and I went to a lovely restaurant, called Shangri-la Vegan. My daughter introduced me to it when she lived in Oakland nearly a year ago. Since then, I have been there several times, and have never been disappointed. I’ve noticed that they definitely have regulars—people drop by every day after work and eat their dinner before heading home. As the title implies, they serve vegan food. Their menu changes every day, but it always consists of a soup, several dishes, and a salad. The sauces on their salads and cooked vegetables are delicious and unique. It is family run, and each meal definitely tastes home cooked with fresh produce. They also have a self-serve twig tea that comes with the meal. Twig tea is a brew of “twig” rather than “tea leaves,” and it has an earthy flavor. It is the perfect drink accompaniment to this nutritious meal. Every time I go, I am inspired to try out different vegetables and sauces, because they seem to make the most delicious meals out of obscure vegetables.
If you are ever in the area, check them out.
Here is their website: http://shangri-lavegan.com/
They are located on 4001 Linden St. Oakland, Ca 94608
Please note that they are not open all day.
Open 7 Days a Week
11:00AM ~ 3:00PM
5:30PM ~ 9:00PM

Saffron Infused Rock Candy: Grandmothers’ First Herbal Remedy

shohreh — Sat, 19 Nov 2011 16:50:34 +0000

Probably the first herbal remedy I ever received as a child from my mother was Persian rock candy, or nabaat, in hot tea. It was probably the first my mother received from her mother, and I think it is also the first herbal remedy I gave my two girls when they were little. Persian rock candy, or nabaat, is just crystallized sugar. What gives it that nice shade of yellow, however, is not food coloring, but saffron. Not only is the sugar infused with saffron, but as you can see from the photo, there are saffron threads intact in the candy as well. Nabaat works wonders for stomach aches. It helps quicken the digestive process, so it helps kids overcome stomach aches. But it more particularly calms a bloated stomach during menstrual cycles. All you need to do is pour yourself a cup of tea or hot water, and take a stick of nabaat and stir it into the tea. The sugar rock candy will quickly dissolve into your tea. It might be a bit too sweet, but I suppose herbal remedies never taste amazing, and it is better than being bitter, like most tea herbs are.

You can’t normally find saffron rock candy in a typical, American supermarket. However, it is very common in Mediterranean markets.

Nabaat normally comes in two styles—wrapped around a stick (like a lollipop or popsicle as visible in the photo) or in separate chunks in a plastic bag. I recommend the lollipop style, if you intend to use it as an herbal remedy. Not only is it easier to stir into a cup of hot water or tea, but it also dissolves much quicker.

I haven’t yet tried this, but I think it would taste quite nice with a cup of warm soymilk. Perhaps, I will try this next time I am suffering from a bloated or queasy stomach. If anyone does try it before I do, please let me know if you would recommend it.

Turmeric

shohreh — Wed, 09 Nov 2011 16:29:58 +0000

Turmeric is a wonderful herb with countless health benefits—some practical and applicable to everyday use, some geared towards certain ailments.

Its benefits include, but are not restricted to:

- acting as an anti inflammatory agent, easing pain internally and topically

- metabolizing fat (something we can all use from time to time)

- calming menstrual pain

- But the healing power that I most value in turmeric is its ability to bring peace and calmness to the nerves and mind.

My patients often ask me how they can integrate turmeric into their food as a spice or into their diet in order to take advantage of its healing abilities. Fortunately, Persians don’t have to worry about how to use turmeric. That’s because turmeric is used as a spice in the base ingredient of all Persian food—translucent, sautéed onion. I’ve decided that it would be helpful if I offered this onion recipe, so that you (my dear readers and patients) can try to get some more turmeric into your diets. On its own, translucent onions are not much. However, added into a dish it works wonders. Not only does it give the dish amazing, subtle flavor, but it also is especially useful in reducing the raw smell of meat in food.

I hope that you enjoy it.

Translucent, Sautéed Onions:

Ingredients:

Onion (the amount depends on your dish. I usually use half of one onion for a dish that will serve two, a whole onion for a dish that will serve four)

Salt

Pepper

Turmeric

Directions:

Heat oil in a pan/pot on the stove.
While the oil is heating, finely chop the onions.
When the oil is hot enough, pour the onions in. (You can tell the oil is ready by throwing in a small piece of onion to test. If the onion begins to sizzle as you throw it in, it is ready. If it just sits in the oil, then it is not hot enough).
Stir the onions briskly over medium heat. It is important to constantly stir the onions because you want them to change color evenly.
Add salt and pepper.
Continue stirring.
As the onion becomes translucent, add in a dash of turmeric, and continue stirring. You will notice that the onion will change color to a light yellow. Stir a bit more to make sure that the turmeric is fully absorbed into the onion. Once the onion gets a bit darker and is fully translucent, then it’s ready!
Add this as an early ingredient in any food you are preparing/cooking*. Not only will you love the subtle taste, but you will be able to experience the herbal benefits of turmeric as well.

*If you are cooking a meat dish, now would be the time to add in the meat. Give the meat a stir with the chopped onions before adding them into a mixture. The onions will help give the meat a more herbal scent.

If you find time to make this recipe, leave a comment and let me know how you liked it. Also, please do comment if you have come up with any other creative ways to include turmeric in your diet!

East Coast & Cow Milking

shohreh — Tue, 01 Nov 2011 19:01:46 +0000

My husband was presenting at a conference in the East Coast last week, and we decided to make a vacation out of it, primarily to see the fall colors. Our first stop was Pittsburgh. While my husband attended his conference, I took a few walks around the city. Unfortunately, we had come a bit too late to catch fall colors in Pittsburgh. All the trees were already bare. Wednesday, after the conference, we drove up to York and Lancaster to visit Gettysburg and the Amish countryside. Luckily, the trees were vibrant with color. Every tree had a different combination of deep reds, oranges and yellows. It was as if there was a sunset caught on the prints of every leaf. We spent the first day doing historical sightseeing. Our second to last day, however, was the most memorable. We stayed at a Bed & Breakfast in Strasburg in the Amish Countryside. It was a beautiful experience. I admired their lifestyle—hardworking, yet peaceful. We were given a room in a lovely family’s house. Early the next morning, they asked us if we would like to milk the cows and feed the calves. My only experience bottle feeding an animal was my sister’s baby goat (which we will reserve for a later blog post), so naturally, I was eager and excited to try. The cow’s udder was very warm and full of milk. Before milking her, I stroked her body and talked to her. When milking her, I pulled very gently at first and nothing came. John, the young man teaching us, told me to press harder and pull with more strength. I did it hesitantly since I didn’t want to hurt the cow, and then a stream of warm milk sprayed out. I thoroughly enjoyed the experience, both of milking the mother cows and feeding the baby calves. As I was holding the bottle to the calf’s mouth and watching it hungrily drink up its mother’s milk, it struck me how odd it was that the calf wasn’t drinking milk from its mother, and instead was being given milk by me, a stranger. I asked John, and he said that if they allow the calves to drink milk from the mother, the mother’s udder will get bruised. Any milk drawn from a bruised udder cannot be sold due to health hazards. So instead, they feed the calves their mothers’ milk for the first two weeks, and then use formula milk for the following weeks.
Though the breakfast was wonderful—warm, fresh, unpasteurized milk, that tasted nothing like the milk bought from supermarkets, farm-made butter from a local neighbor, homemade toast, and fresh picked fruit—it broke my heart that the mother and calf couldn’t bond over something they so naturally deserved.

Favorite Food Accident

shohreh — Tue, 25 Oct 2011 01:16:32 +0000

I was enjoying the warm weather in late September before the turn for Autum and Winter. Most weekends my family and I would take our lunch in the backyard, under the sun. On one such Saturday, I made a simple Iranain dish, which translated into English would be “Mung Bean Rice.” It’s quite quick to make, yet filling and delicious. You cook the mung beans separately. Then when they are nearly cooked soft, you pour the mung bean broth with the mung beans into a pot of uncooked rice, so that nearly half an inch of broth rests on the rice. Then you let the rice gently cook with salt and pepper. Once it was ready, we set the table under the gazebo, and as we all began to serve ourselves, I filled my plate with half salad and half rice. After several spoonfuls, I realized that in the process of eating, my rice and salad had gotten mixed up in my plate to the point where there was no telling which side was reserved for rice and which side for salad. It turned out to be delightful and delicious. Mung Bean Rice is a dish that one can easily overeat. It has a “comfort food” feel, but mixed in with the salad, it felt more filling with a single serving. The salad helped balance give the rice and gave the meal more texture and character. The salad gave it a crunch and a colorful flavor. I now call it “Mung Bean & Greens Rice.” I ended up eating the next day’s leftovers the same exact way. Only this time, it was on purpose!

Henna

shohreh — Sun, 16 Oct 2011 03:00:42 +0000

In the recent years, I’ve begun to see more and more strands in my hair take on the white color we all dread to see. At first I thought it was because light was at a strange angle, but then I gradually realized that it was my hair losing its brown. I thought of dying my hair, but preferred to do something that was more natural. My younger daughter had brought back Henna with her from Iran, and I decided to give it a try. What’s great is that it was very easy to apply. I just soaked 3 table spoons full of Henna in black tea and lemon juice until it became like a thick paste. My husband helped me reach the parts of my hair that were a bit out of my reach. I let it sit in my hair for about two hours, and then I washed it off. As you may know, Henna on dark hair only shows its color when you’re under direct sunlight. Well, when my hair dried, its dark brown had taken on a tint of red. And it’s done something beautiful with my white strands. My white strands are now a shade of bright red and orange, so it appears as if I have these thin, delicate highlights throughout my hair. I love it, and will definitely be reapplying Henna in a month or so, when the white begins to reappear.

“Water”

shohreh — Sun, 09 Oct 2011 02:59:59 +0000

This is the full poem of the excerpt on my website. It is written by a beautiful Iranian, free verse poet named Sohrab Sepehri. The translation is done by Shokoofeh Rajabzadeh, who also happens to be my older daughter. She took a translation class in her last semester at UC Berkeley, and has begun to translate a lot of Sohrab Sepehri’s work. The process has given us the opportunity to read a lot more of his poetry. Hopefully, I will sprinkle more of his work throughout my posts.

Water

Let us not muddy the water:
Downstream, it appears dove is drinking.
Or in a far thicket, a goldfinch is washing her feathers.
Or in a village, a jug is being filled.

Let us not muddy the water:
Perhaps this running water is flowing to the foot of a poplar to purify a
grieving heart.
Or perhaps a poor dervish is softening stale bread.

A beautiful woman comes to the edge of the river,
Let us not muddy the water:
The beautiful image has become two.

How agreeable this water is!
How limpid this river is!
What purity the people upstream must have!
Let their springs be ebullient, their cows full of milk!
I have not seen their village,
Without doubt, their doorsteps must adorn God’s footsteps.
The moonlight there illuminates the depth of words.
No doubt the fences of the village upstream are short.
Its people understand the essence of a wild poppy.
No doubt one can see the real color of blue there.
Whenever a bud blossoms, the villagers know.
What a village it must be!
Let their garden paths be full of music.
The people upstream understand the water.
They did not muddy it, and so
Let us, too, not muddy the water.

Introduction

shohreh — Sat, 01 Oct 2011 05:41:19 +0000

Hello dear readers. I hope you are doing well. I wanted to give you a warm welcome to my blog. I am not much of a blogger, so bare with me as I figure this out. I wanted to use this space to share some of what I learn on a daily basis as an herbalist and acupuncturist, as a mom, a wife, a Gluten-free & vegetarian cook, and a person with a love for nature and adventure. I hope you enjoy what I have to say. Please feel free to leave comments. There is so much I can and do learn from all of my patients and friends. It’s why I love my job.