Inner Rainbow Mindfulness Course

Inner Rainbow logo (1)

Inner Rainbow

Mindfulness for All Ages

Throughout my years of being in the health industry I have been constantly reminded of the importance of emotional and spiritual health. Without those two hugely important factors physical health cannot be achieved. It is the most amazing thing seeing people’s energy rising dramatically when inner emotional factors have been released. I have experienced this myself in my own journey many times. Thus designing this Inner Rainbow Mindfulness course, for all ages, has been something in my mind for many years.

Every one and everything has a vibration which has cause and effect upon everything surrounding it. This is also the same for every cell, organ and system in our human bodies. Seemingly undetectable frequencies being sent and received to our other cells, nervous system and brain as well as to others and our environment. There is a constant exchange of information through electromagnetic waves, this is a very well known and scientifically proven fact. Being mindful is an attempt to tap into these messages and to consciously try to react to them. That is what true presence is all about.

Sounds woo woo, but it is so simple. Some call it intuition, some call it gut feeling others call it the voice in their head. Its all really the same. The messages just get louder and louder till we sit and listen. As we age we get better at ignoring the signals as there is much around us to distract us. The head often gets in the way of the heart. Our kids have to have a sharper connection to it and their reactions to the messages are bigger and louder. Here is some more insight in to the benefits of mindfulness

Inner Rainbow Mindfulness 7 week Course

The Inner Rainbow mindfulness course has come from years of experience from both myself and Kate Baldwin a very passionate Kinesiologist and long time friend of mine. Seeing clients, friends, family members and of course ourselves trying to figure out the causes of dis-ease and imbalance. Using our skills to teach others, methods to cut through the noise and distraction, to help us to decipher and receive the messages, amplify or invet these frequencies to better effect in our body and the world around us.

The course is aimed at different ages but will all have the same core skill set and tools available to the participants. The key aim is to allow you to take back control and responsibility for your body, no matter what age you are is, in a way that is appropriate and accessible to you and your abilities. To recover communication both with yourself and the world around you, step by step. Skills you should have and need to be able to react to the world around you with more care and better effect.

We are not perfect beings, however, we are allowed to make mistakes, its is what we take from those hiccups and how we react to them that matter.

What the Inner Rainbow Mindfulness course contains:

During the class you should expect to benefit from the following tools we bring to the class:

Inner Rainbow skills (1)

Each week we will use a different colour corresponding to a different Chakra area of the body. This will allow us to open up different emotions, physicality and focus with each week building onto the next. The class will help participants to engage all their senses using age appropriate movement exercises (Brain Gym exercises which may help to relieve stress and improve co-ordination between left and right brain activities), meditations, food discussions, emotional communication games, aromatherapy oils, Bach Flower Remedies, Kinesiology muscle testing, EFT (in some cases) crystals and each class concludes with journal either writing or drawing (depending on ability and desire to communicate). 

Alongside the weekly classes, we have complied exclusive online content including;

Video of the exercises

MP3 recordings of the meditations

Crystal cards,

Aromatherapy cards

Bach Remedy Cards

Cards with tips and foods discussed in the class.

These will be available to continue you ‘work’ outside the class room and help build these new skills into your daily lives.

Rainbow Crystal Bead-Moonstone

Each week will have a crystal bead to build a Chakra Rainbow band, a room spray with Bach Flower Remedies and aromatherapy oils to help to build their safe space and routine at home. We will also provide a notebook for journaling activities. These should be brought back each week.

Here are some further articles written by either myself or Kate

What is Mindfulness?

What is a Naturopath

What is Kinesiology

Journal Writing: How and Why

EFT for PTSD

 

 

 

Fermented Garlic

Fermented garlic is super simple. Great to use in so many recipes you probably already make, or as a side dish on its own.Fermented garlic can be used in any recipe that calls for raw garlic. It has a softer taste and is milder than raw garlic. Some describe the flavour as tangy and refreshing.  I always thinks it adds more vibrancy to our foods.

Sometimes whilst fermenting, your garlic may appear green, blue or even red. This is completely natural and occurs when the acidic environments and the sulphur or amino acids in the garlic react together. It is safe to eat. As with all fermented foods, the fermentation process increases the bioavailability of nutrients, rendering fermented garlic even more nutritious and beneficial than the original starting point. So that means more immune boosting, digestive healing, bacteria balancing, liver supporting and Vampire repelling for us all!

Avoid using fermented garlic in foods you need to fry, boil or heat as it may destroy the bacterial balance and other nutrients. Add to soups, vegetables and salad dressings before serving.

When it comes to using your garlic the only limitations are what you have available!

You can add it to anything, plus you can also play with the flavour of the garlic itself. Try with adding spices or herbs to your ferment like turmeric, cumin seeds, bay leaves, coriander seeds, mustard seeds etc.

I like to add it to my salad dressings, hummus, mayonnaise, ketchup, dips, ghee to toss steamed vegetables in, soups before serving, salsa. I also add it to my raw pet food and eat them whole when I need an immune boost. You can also dehydrate it to make garlic salt.

 

Fermented Garlic
A super simple way to get fermented food into every meal.
Write a review
Print
Ingredients
  1. 4-5 Garlic Bulbs (peeled and separated)
  2. Approx. 2 tbsp Sea Salt (1-2%)
  3. Water
  4. Equipment;
  5. Weighing Scales
  6. Mason Jar (or glass fido jar)
Instructions
  1. 1. Weigh the peeled garlic to work out the salt weight (1-2%)
  2. 2. Weigh and add the salt to the garlic in the jar.
  3. 3. Fill the jar with water to cover the garlic cloves
  4. 4. Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days.
Notes
  1. Ferment to taste so continue to taste and then refrigerate when you like it!
Loula Natural http://loulanatural.com/

Here is a handy printable pdf of the recipe for you: Fermented Garlic PDF

 fermented-garlic-2

 

 

fermented-garlic
Pin this image to find the recipe again

Bach Flower Remedies

 

I am a fully qualified Naturopath and I use Bach Flower Remedies in my professional and personal life. These views are my own and not written to impose views on you, but rather to empower and encourage you to take responsibility for your own health and your own choices. If you are interested to seek out professional help to discover what works for you, I am happy to try and help you. This said, I do not advocate that any of the information here be taken as medical guidance or advice, but act as a platform for exploring ways of looking at health and your own individual needs.

 

Think about the last time you felt angry, shocked, sad or alone. When you just think about these emotions you can feel them in your body. You have a physical reaction. This is the same when you think about the last time you felt joy, hope, confidence and motivation. Your physical body actually changes, you feel different.

bach quote

Dr Edward Bach (a renowned bacteriologist in the 1880-1900’s) was not alone in thinking that the route to physical health and healing was rooted in emotional health. How and what you think, dictates the choices you make, the way your body works and how you act and react. The placebo affect has time after time proved immeasurably valuable to the patient’s outcome. Being able to find the emotions and change them can be tricky. Some of our beliefs and reactions are so deep rooted and subconscious, we believe them to be unchangeable. This is where Bach Flower Remedies are so unbelievably powerful.

Bach Flower Remedy Bottles

Our bodies are a whir of energy exchange, wavelengths and frequencies. Just like wifi or telecommunications, information is constantly transported and reported without much tangible, physical motion. Frequencies and wavelengths can be altered and distorted in many ways. Physical and emotional blocks can occur all the time. Energy medicine at its very essence is based in physics and in helping to realign and enhance these powerful seemingly invisible factors. By using water to hold and transport these wavelengths and frequencies and altering our own body of water’s memory, we can access subconscious, intangible blocks in our body and begin to correct our health at its very core.

Bach_zonnemethode_Cerato

The 38 remedies (most people have heard of Rescue Remedy which is a blend of 5 of them) in Bach’s system are rooted in nature. Using plants, trees, flowers and even a rock, by harnessing their energy and rooting it in water, their positive vibrations can alter our own. A system that is 100% kind, compassionate and simple, where the worst thing that can happen is nothing, means that these remedies can be used safely and effectively by all ages. For all symptoms, conditions and emotions these remedies can help us to understand how we feel and make changes in the layers of our emotions to help us to heal and return to joy.

 

Bach’s aim was to devise a simple, effective and accessible way to people to help themselves and to take responsibility for their body. The remedies are organised and categorised, each of them accessing a different negative state (emotion) and helping reverse the body to a more positive and therapeutic state. For example; Holly, which is fairly prickly and jealous in the negative, becomes giving, loving and accepting in the positive. By realising what you want to feel and allowing yourself to be being grounded in the present we can help to heal the wounds of the past and forge a stronger, brighter future.

DU5W6133

I use Bach Flower Remedies in almost every one to one session I have with clients as well as personally, at home, with my own family, pets and plants. When there is a world event or trauma locally, I try to make a small vibrational shift by adding rescue remedy to our environment (either in the atmosphere or adding it to a body of water). Every tiny shift in thinking can have a ripple of repercussion. By having your own kit and the confidence to use them, you can start to make small repercussions of your own, for you and the world around you.

Have a look at my class information here

Bach Flowers Class Pinterest

Picture attributions: Cerato flowers in bowl: By HennyGieles (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html)

Kit bottles Louise Kane Buckley

 

How to Ferment; Kimchi

Kimchi is a traditional Korean ferment. There are hundreds of variations using cabbage, radish, scallion or cucumber as the main ingredient. The paste can contain a variety of ingredients. There may be more than 187 different varieties, all from different regions of Korea. Traditional ingredients will may use garlic, ginger, red pepper, some also add sugar, vinegar, fish sauce or paste to add to their recipe. Families will pass on their different seasonal varieties and they are traditionally buried in the ground to ferment.

Traditionally made by brining the vegetables and then mixing in a paste before packing it into a fermentation vessel to become full of probiotic bacteria and flavour.Kimchi Loula Natural

Fermented cabbage has a long history of providing benefits for many different health conditions (see my sauerkraut here and a flavoured version here). The fermentation process produces the living probiotic microorganisms that are beneficial to the digestive and immune system, plus making nutrients in the foods being fermented come to life and are more accessible.

The fermentation process increases the bioavailability of nutrients rendering Kimchi even more nutritious than the original starting points.Brining Kimchi Loula Natural

Salt is one of the most amazing natural products. Hugely beneficial to the body when consumed in the right way. I am often asked which salt to use- these are my salts of choice:

Sea salt – originates from drying the sea water in the sun, salt lakes or other methods. This is what I prefer and generally prefer those from Wales, France or Scotland. Sea salt nutrients can vary and may contain up to 80 or more minerals than table salt (which is refined down to one or two) it will hugely depend on where the sea salt was obtained.  In addition to sodium and chlorine, you are likely to find potassium, phosphorus, calcium, sulfur. Trace minerals in sea salt can include iron, iodine, manganese, zinc, bromine, boron, copper. 

Pink Himalayan salt – this salt is traditionally harvested in the Pakistan  side of the Himalayan mountain range and the pink colour may be due to the salt containing iron oxide. Harvested from caves of ocean salt settled into geological pockets. It is an unrefined, unprocessed raw mineral, mainly mined by hand. The salt can be up to 250 million years old, which is pretty cool! Its nutrient content is similar to sea salt (since they both originated from the sea). 

I use these two salts in fermenting, in cooking, in the bath, as a scrub, as salt lamps and also on the carpets to help deep clean them. 

Kimchi
This is a basic Kimchi recipe. There are around 187 different variations of Kimchi, this one uses Chinese cabbage, daikon radish and carrot. I have made this one sugar free and suitable for vegans and vegetarians as it is also seafood free.
Write a review
Print
Ingredients
  1. 1 head of Chinese cabbage thinly sliced
  2. 1 daikon radish thinly sliced
  3. 2 carrots thinly sliced
  4. 1.5% weight sea salt/ pink Himalayan salt
  5. 10 garlic cloves
  6. 1 ½ inches fresh ginger
  7. 1 ½ tbsp. Korean red pepper
  8. 1tsp coconut sugar (optional)
  9. 1tsp Fish sauce or water
  10. 1tsp fish paste (you can also use seaweed)
Instructions
  1. Weigh cabbage, radish and carrot to work out how much salt is needed.
  2. Try and retain one of the out side leaves for later. Add the thinly sliced cabbage to a non reactive bowl (plastic or ceramic)..
  3. Weigh and add the salt to the vegetable in water. Mix into the cabbage with your hands to massage and work in the salt. Leave for 1-8 hours.
  4. Make the paste by adding the remaining ingredients to a mini chopper and pulsing until a paste.
  5. Drain the vegetables from the brine, taste to determine saltiness. (note the saltiness will mellow). Rinse if necessary.
  6. Wearing gloves, mix in the paste, massaging the vegetables.
  7. Add to your fido jar pushing the vegetables down with a wooden spoon, potato masher or fingers. You will notice the brine being created and rising up to the top of the cabbage.
  8. When all the vegetables are in the jar then you place the retained cabbage leaf on the top- this will ensure all the stray bits remain under the brine. You may weigh down the cabbage with either ceramic baking beads, marbles, rocks or a shot glass. This step is not compulsory but does help the first few days of fermenting as it makes it easy to continue to push the kraut down to keep the cabbage in the brine.
  9. Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days. Ferment to taste so continue to taste and then refrigerate when you like it!
Notes
  1. It is optional to use 1tsp fish paste, you can also use seaweed in the paste.
Loula Natural http://loulanatural.com/
 Mixing in paste Loula Natural

Here is my video on how to make the paste to add to your vegetables:

When it comes to flavoring your Kimchi the only limitations are what you have available!

You can add anything. Play with other root vegetables, using vinegar, fish sauce and other spices in your paste (like turmeric, cumin or coriander).

Kimchi is added to most foods, soups, noodles, stews, pancakes and so on. It is really nice mixed in to sauces like BBQ, mayo and ketchup. Kimchi is also delicious with cheese and also eggs…

Kimchi Cheese on toast Loula Natural

How to ferment; Beetroot and Ginger Sauerkraut

Untitled designBeet and Ginger Kraut Loula Natural fi
Beetroot and Ginger Sauerkraut Loula Natural

Basic Sauerkraut is so delicious (see my how to here). I have it with eggs, add it so my coleslaw (kraut slaw here) and try to have it with any meat dish as a side. The sour flavour works well to stimulate gastric acids too so it a great primer for any fat, protein rich foods.

kraut with food

Since cabbage has so many health giving properties (read here), combining it with beetroot and ginger makes so much sense. The rich, sweetness and earthiness of the beetroot goes so well with the heat of the ginger and the sourness of the kraut. It hits all of the senses on the palate and really satisfy the taste buds.

Of course the rich myriad of antioxidants, vitamins, minerals and blood boosting qualities of the beetroot with the anti-inflammatory, warming and nourishing properties of ginger are made even more available to the body with the fermentation process. The presence of a well balanced symbiosis of bacteria allows the body access to these nutrients, to absorb and use them to help promote wellbeing and healing.

Start in the same way as you would with the basic sauerkraut. When the cabbage and salt have been massaged together, combine the beetroot and ginger (I have used raw and powdered ginger and both work well) before packing it all into your jar.

Beetroot and Ginger Sauerkraut
A rich nutritious flavouring of sauerkraut. Great to assist in the body's wellbeing and healing process. Really good to help digestion of fat or protein rich foods in a meal.
Write a review
Print
Ingredients
  1. 1 whole green cabbage thinly sliced
  2. 1 whole red cabbage thinly sliced
  3. 1.5% Salt
  4. 1 raw beetroot grated
  5. 1 inch of fresh ginger grated or 1tbsp of dried ginger
Instructions
  1. Retain 1/2 of the outside cabbage leaves for later.
  2. Make sauerkraut by mixing the cabbage with the salt. Massage the cabbage until it starts to wilt and release water.
  3. Add and combine the grated beetroot and ginger.
  4. Press the mixture into a fido (airtight sealable jar) jar and keep pressing down to release liquid.
  5. When the mixture is all in the jar and there is liquid covering the top, press down the outside cabbage leaves to keep any stray bits of cabbage from floating to the surface of the liquid.
  6. Seal and leave to ferment on the counter for a week-28 days. Keep tasting the kraut every few days.
  7. Put in the fridge for an additional week.
  8. Enjoy!
Notes
  1. You can flavour your kraut in this way with anything you choose! be creative!
Loula Natural http://loulanatural.com/
If you like fermented recipes come and checkout my dedicated board on pinterest:

 

 

Beetroot and Ginger Sauerkraut Loula Natural pin

X