Happily Holistic is Moving!

HH is Moving!

5 Element Eating

I would like to take this opportunity to introduce you to Shauna Lockhart, the new owner of Happily Holistic! Shauna has been a friend of the family and client in our office for a long time and is a good fit for what HH stands for and the community that we have been building for the past five years. The office will be moving to a new location in Rutland right off of Hwy 33 as soon as renovations are completed in December. No driving up the hill in the snow this year! This new location has some historical significance for my family. This is the office where my grandmother Rose first went to work for a chiropractor who had studied kinesiology and muscle testing. He taught her how to muscle test so she could assist him with clients and recommending supplements. She later taught her daughters and now the business her granddaughter founded is moving back into the space! History truly does repeat itself. I will be moving along with the business; seeing clients until the beginning of February and helping Shauna get set up in her new space. My friend and student Natalie Chambers will be starting with HH in December as well (I promise we’ll get a proper bio up on the website for her soon, and you will definitely be impressed!). Between Holly, Natalie and Annie, we will find the best person for my clients to continue working with once I have gone. We are definitely planning a Goodbye/Grand Opening party in the new location in the new year, so stay tuned for details on that!
For now, continue coming up to my place on Falconridge for your appointments. I am away until the 19th teaching Touch for Health Instructors in Vancouver, but am reachable by email.
Until next month, Be amazing!
Alexis Costello

5-Element eating

Remember that the goal is to keep a balance of yin and yang within the body.  When we eat seasonally, this happens automatically and balance is maintained within the body.  Think about the natural cravings of the body.  In spring and summer, the weather outside is getting warmer and dryer, which is a yang environment.  We also tend to be very active outside expending more energy, functioning at high metabolism and sweating.  Cooling yin foods are growing outside in response to this: leafy greens like lettuce and spinach, tangy green onions and chives, fruits such as peaches, apricots and plums.  Many of us naturally gravitate to raw fresh foods at this time of year in an effort to bring balance to our bodies.
As the days get cooler and we move into fall and winter, it becomes much more damp and dark as we move into a yin environment.  We spend less time outside.  Warming yang foods are growing outside: root veggies like potatoes, carrots, onions, yams and sweet potatoes, winter squash and pumpkins and grain is harvested for grinding into flour and baking.  At this time of year, soups, stews and baking become much more appealing as they are the ingredients our bodies need to achieve balance.
We are still connected to this beautiful earth – maybe more so than many people recognize if they are living in the fast-paced city scene.  What is happening in the outside environment affects what is happening in our internal environment.  There is no strong line between the two.  It really wasn’t all that long ago – only 3 or 4 generations when you stop and think about it – when what was growing in the garden outside was the only food available.  If you lived in Alberta and you wanted an orange in January, the answer was simply no – they don’t exist.  Our enzymes still work this way, changing in response to the environment.  Eating seasonally allows us to maintain balance between our bodies and our planet.
Raw food diets are trendy at the moment and work very well as a cleanse for people who have been eating too much processed food and need to detoxify.  Eating this way can be great for getting a sluggish digestive system, particularly the liver, back on line.  Eating raw foods exclusively year round however does not promote symmetry between yin and yang.
In parts of the world where there is not a great distinction between the seasons, this becomes less important.  And of course, as always, balance and consciousness are key, so if you are really craving bananas in February, by all means have one, but be aware of what you are doing.  When you can, think about what foods would have been available to your great-great grandmother in this area.  Would she have had a barrel of apples in the cold cellar?  Or would there have been strawberries in the garden?  Make the choice that will bring your body more in harmony with your world and the result will be improved digestion and energy.

“My personal nutritional approach is simple.  If it grows, eat it.  If it doesn’t grow, don’t eat it.”
~Louise L. Hay, “You Can Heal Your Life”

Have You Caught the Travel Bug?

January and February seem to mark a time of mass exodus from Canada.  As beautiful as our country is, it’s cold here at this time of year (at least it is usually) and it seems that everyone wants out.  For many though, the joy of traveling is marred by getting sick.  As I just returned home from a glorious three weeks away in Costa Rica I thought that rather than just sharing pictures with you and gloating, I would share some ideas for how to feel great while traveling so you can enjoy every minute of it.
1) Water water everywhere.  Hydration is your best friend.  Staying properly hydrated eases jet-lag, makes you more resilient to the sun (aka less sun burns and peeling) and helps keep things moving properly through your digestive system.  This isn’t always easy when you are in places where where beer is cheaper than water but if you are indulging your need for water goes up, not down.
Dos cervasas por favor?
2) Pack some good bugs with you.  I brought along SISU’s ‘Integris’ which is high potency and shelf stable to help deal with minor tummy troubles.  It’s not a bad idea to start taking a good probiotic before you are traveling so that your guts are in good condition.
3) Electrolytes are great for dealing with dizziness, vertigo and changes of temperature and sun exposure.  You can bring packets of something like EmergenC along with you, or you can make your own in a pinch by taking some fresh citrus juice, diluting with water and adding sea salt.
4) Bring along some homeopathic first aid in the form of Traumeel cream (bumps, bruises, bites, scratches, etc) and Rescue Remedy (stress, jet-lag, fear of flying, hyper-emotional kids).

I hope you have an amazing time wherever you find yourself for the rest of this winter.

A Story of Constant Renovation, Apples, Pumpkins and Michael Pollan

This Old House – A story of constant renovation

Apples and Pumpkins

Read this Book: Cooked by Michael Pollan

I’m starting to think we might have a problem.  You see, when we moved into this house, we had to do a lot of renovation work in order to get the office up and running.  Then, we created the spa room, mostly as an excuse for me to buy an infrared sauna.  A month after Jorah was born we decided (in our sleep-deprived state), to build custom bookcases across the length of our living room.  That spring, we turned half of the front yard into garden space, and now the rest of the yard has followed suit.  In August we had the outside of the house and office painted blue and all the doors done red.  And now this.  We’re fixing the floors, replacing the tile.  Our couch is taking up most of the reception area in the office right now and there’s a sheet of plastic blocking off the living areas of the house from clients.  I know, I know – what can I say?  It’s an addiction.  Please be patient with the mess if you have a session in the next week!

Baked Apples
Fall apples are amazing aren’t they?  This is an easy way to enjoy an apple dessert without really having to work at it.  This isn’t really a recipe, more of an idea that you can run with
Core the apples from the top without going through to the bottom.  In a mixing bowl, combine raisins, cinnamon, ginger and just enough maple syrup to make it gooey.  Spoon the gooey sweet mixture into the space in the middle of the apples and bake at 350 for about 20 mins.
Amazing enough to serve to company (with a little vanilla ice cream perhaps?), and easy enough to make for your kids on a rainy day.
Besides making the most delicious pies ever, pumpkins are full of carotenoids (the same family of antioxidants as carrots), giving them their distinctive orange colour.  This means that they are good for your eyes, brain and heart health, while also being fairly high fiber.  The seeds can be roasted in the oven at low heat and are then helpful for getting rid of parasites.  Pumpkin seed oil is great for male reproductive health too.

Read this Book!

Michael Pollan is probably one of my favourite food writers out there and he outdoes himself with this one.  Moving through the elements of Fire, Water, Air and Earth he explores the history of cooking in civilization while making delicious meals and explaining processes of good bacteria and yeast in a way that will put you in awe of single-celled organisms.  It will make you want to bake bread, roast meet and put your toes in the dirt!