Today's offering from Denise & Yvonne of Cooking for Real: Yum! (PS.. happen to be in Chester County, PA? See D & Y at the Anselma Farmer and Artisan's Market, every Thursday through Thanksgiving, from 2-7)

 *And what is a 'scape' you ask? Scapes are the curly tops of the garlic plant that are cut back at this time of year to increase growth in the bulb.  Elegant looking, aren't they?

Spinach and Scape* Frittata

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes (about 4 scapes)
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

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In addition to the standard descriptions of how shiatsu and Shin tai work with the body's energy, there are other somewhat visual descriptions that I've heard and experienced of the effects of shiatsu, and bodywork in general.

One of these visuals was put forth by my Shin tai teacher, Saul Goodman. He spoke of  health as 'resonance', as in the body's ability to vibrate and hum freely without interference, and in turn, harmonize with the environment at large.

 Too abstract?

 Think about it. When we come across a person or an idea that excites us (or 'makes our heart sing', as a friend is fond of saying) we say we resonate with them. It's like, they are vibrating at a certain frequency, which we are receptive to, and then we vibrate at the same rate, resulting in a feeling of being 'in sync' with them. 

So, to take this into the realm of bodywork, picture a tuning fork. Or a guitar string. When properly tuned, pulled to the right tautness, or free of interference, they vibrate... creating a clear tone that sends waves out into the air, and will cause other receptive objects (for example, an eardrum, or another tuning fork) to vibrate in response. But when something is preventing the free vibration of these instruments, there is flat, distorted, or even absence of  tone.

Saul says there is growing research and evidence to suggest that the human body can vibrate much like a tuning fork...that every living thing has a measurable tone (even the earth, which is a very, VERY low octave G). One company, called Biosonics, and I'm sure there's more, works with healing the body using a variety of tuning forks.

In the work that I do, especially the Shin tai, we play with the idea that the clearest physical indication of resonance in the body is the free movement of the breath through the body, as illustrated by the spine. While postponing some of the depth of this topic for later posts, suffice it to say that the intention of Shin tai is to release hindrances (physical or emotional) to the free vibration of the spine ... all of its physical and energetic components. In this way, breath fills the body more fully, resulting in greater freedom of movement and fuller expansion of life expression in the receiver.

 Cool, huh?

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Summer is here and so is Lavender Fest!

Every year at Organic Bouquet celebrates the abundance of fresh lavender that is grown during just a few short months every year. Grown organically and sustainably, their exclusive collection includes summer lavender wreaths, fresh lavender, dried lavender bouquets, rare white lavender, and lavender roses.

This is a fabulous company to support and their products are simply stunning!

Let's have some fun for a few weeks... here is a meditation to open up the first of the seven chakras.

The root chakra, "Mulahadra", is associated with our connection to the material plane: the Earth, security, ability to feel grounded and nurture. It is also the root of our sexual nature, and is the chakra center where the Kundalini is coiled.

 Enjoy!

While kale is not at the top of everyone's fave list, I admit to a weird affinity for it. I can eat a serving-size bowl  of the stuff in one sitting... steamed, with just a little oil and gomashio.. yum! (Okay, so now you know that about me!)

 Kale is a hearty leafy green... tender enough when grown in the cooler climates to actually prepare as a raw dish, while more tough in the south, where it has to be cooked to death to be edible. (But, hey, Mom, I really like it that way, too!)

Dark leafy greens, such as kale, are a great source of calcium.. the calcium being more easily absorbed than from dairy products... as well as iron and folic acid.

The recipe given here is one way I would not have thought to prepare kale, but I did try it, and found it to be quite yummy! Quick and easy to prepare... try it out on the kids!

Kale Chips

  1-2 bunches of kale, olive oil

• Preheat oven to 425 degrees
• Remove kale from stalk, leaving the greens in large pieces
• Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up. Remove and serve.

* Try different kinds of kale or collard greens. You can sprinkle a little sea salt or spice, such as curry
   or cumin, after rubbing on olive oil for added flavor. *

Ok. Now I'm hungry!

Brought to you by "Cooking for Real" with Denise and Yvonne.. Cooking and nutrition classes for all ages 

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