Kineisology, pronounced ‘kin-easy-ology’ is technically the study of the movement of muscles. Kinesiology sessions use muscle monitoring, a biofeedback system which allows the subconscious stresses and imbalances within the body to be observed. Muscle monitoring began in the early 1900’s by Lovett, a Boston orthopaedic surgeon who used it to asses the level of disability from nerve damage. In the 1940’s muscle monitoring was studied further by a husband and wife team of academic kinesiologists, Kendall and Kendall who then published their research. It was this research that then came to the attention of Dr George Goodheart, a chiropractor in the early 1960’s. Dr Goodheart started using muscle monitoring in his practise and was able to provide a deeper level of healing to his patients which he was not able to provide previously. Through his work, he began to observe that not only where the patients finding relief from structural issues they began to experience relief from certain organ disturbances. In the late 1960’s Dr Goodheart recognised the link between the muscles being tested and the meridian system of Chinese acupuncture and his system known as ‘Applied Kinesiology’ evolved. Dr John Thie D.C., a student of Dr Goodheart, developed Touch for Health in the early 1970’s which allowed the general public access to these techniques. Today Kinesiology has evolved further and is a holistic system of natural health care that combines muscle monitoring with the principles of Traditional Chinese Medicine (TCM), energy balancing and other healing modalities. It works with the inter-relationship between body structure, chemistry, the mind and emotions and energy systems to promote physical, emotional, mental and spiritual health.
So what is health? It is not the absence of disease but the absence of dis-ease or un-ease. For health to be experienced then the mental (beliefs and thoughts), emotional (emotions and values) and physical (structural, nutritional and biochemical) aspects of a person need to be addressed. Image an equilateral triangle, each side is the same length and therefore has the same angle between the two lines. Each side represents an aspect of the person: mental, emotional or physical. If either one side or one angle is changed/challenged and the person is unable to adapt to this challenge then this will affect the other two sides and other two angles and therefore un-ease (symptoms) will be experienced. Kinesiology is used to find where and how a client is unable to adapt to all kinds of different things. To verify the clients ability to adapt to a challenge, a Kinesiologist will apply a small amount of pressure to the clients extended arm or leg to engage a muscle response. When the client can adapt efficiently their nervous system will reflect this through the muscle response. The client will be able to hold the limb’s position firmly when someone else exerts pressure against it. If the client is not able to adapt efficiently the client’s muscles will unlock or appear to have less strength and the limb will give way under the pressure applied.
The Kinesiologist works more like a detective – following clues of the body through the muscle responses and allowing the body to reveal precisely the location and / or nature of its imbalances, leading to the cause of the issues. What is exciting is that the client’s muscle response also leads the practitioner to the preferred therapy that will most effectively resolve the issues. The Kinesiologist does not ‘heal’ or ‘fix’ the client, it is a collaborative journey between the practitioner and client, as they explore and discover the factors that have created the symptoms and what is required to facilitate the body to move towards health, allowing the body to heal. As each person is unique, each session is utterly different and is a journey for both the Kinesiologist and the client.
Whatever the symptoms, Kinesiology balances the body and puts it in the optimum state to heal itself, by removing the negative stresses, be they physical, mental, chemical or emotional. Regular maintenance with Kinesiology can prevent a build-up from occurring of of this stress.
In good health, Vicki
It’s winter time in the southern hemisphere and so the fire is burning and it’s time to enjoy warming drinks. I love the spices used at this time of year – cinnamon, nutmeg, mixed spice and ground ginger. All these spices are warming and for me, feel like a snuggly blanket that has been wrapped around me. As it was my birthday this week I was looking at spoiling myself (who isn’t in their birthday week) so decided to have strawberries dipped in Raw Cinnamon Chocolate Sauce with my almond milk. What a way to celebrate.
- 1 cup of almonds (soaked for 12 hours)
- 1/4 tsp vanilla powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp mixed spices
- 1 Tbs maple syrup (or your choice of sweetener)
- 3 cups of filtered water
- Drain and rinse almonds then put in a high speed blender, I use the Vitamix.
- Add remaining ingredients to blender
- Blend on high for about 30 seconds
- Pour content into a nut milk bag that has lined a bowl. Squeeze out the milk.
- Pour the milk into either a sauce pan or back into the blender and warm milk.
- Pour into a special glass and enjoy. I sat in front of the fire and savoured the spicy creaminess. Pure heaven.
The leftover nut pulp can either by dried in a dehydrator or on a very low setting in the oven to make almond meal or it can be left moist and sprinkled over your breakfast.
In good health, Vicki
I love chocolate! Who doesn’t? This chocolate sauce is so super easy to make, can be changed to suit your taste buds and how you are feeling at the time and is great with fresh fruit, ice cream, drizzled in hot chocolates the list goes on.
I was at the fruit and veg market earlier in the week and saw some strawberries and instantly had this picture of me sitting in front of the fire dipping strawberries into chocolate sauce. YUM. As it’s winter it’s not the season for strawberries but being my birthday week, what the heck. This is about enjoying the richness in life and chocolate and strawberries definitely add to the richness of life. So in went the strawberries. On the evening of my birthday I made my chocolate sauce and decided to add cinnamon to it as it’s warming and adds a lovely aroma to the sauce. I also made Spicy Almond Milk to go with the strawberries and chocolate sauce and then sat in front of the fire and enjoyed my creations.
- 3 Tbs melted coconut oil
- 2 Tbs raw cocoa powder
- 1 Tbs maple syrup
- 1/4 tsp cinnamon powder, use other spices like ginger or peppermint to suit
- Place all ingredients into a small bowl and whisk
- Pour chocolate sauce into a dipping bowl and surround with the strawberries (or your desired fruit)
- Find a lovely place, sit quietly and savour each mouthful of your chocolate dipped strawberries.
This is what life is all about – the rich, sweet moments where we just be and breathe!
In good health, Vicki
This is a lovely salad which I find great in the cooler months. As you can see in the picture I also had some lightly steamed green beans which where sprinkled with celtic sea salt and spicy cashew nuts. In the winter time, particularly in the evenings having the crunchy, crisp lettuce salads can make me feel cold. Having raw veggies, mixed with a sauce such as this one and then letting the ‘salad’ sit for about 10mins allows the veggies to soften due to the sauce and the texture is that of stir fry veg.
- 1 yellow capsicum, finely sliced
- 1 zucchini, julienned
- 2 – 3 spinach leaves, finally sliced
- 1 cob of corn
- 2 Tbs hemp seeds
- 1/2 cup almond butter
- 2 inch leak, chopped
- 2 tsp honey
- 2 Tbs tamari
- 2 Tbs lemon juice
- 2 Tbs sesame oil
- 1/8 – 1/4 cup filtered water
- Remove corn from cob and place all salad ingredients into a large bowl
- Add all sauce ingredients to a high speed blender, I use a Vitamix, and blend until smooth. Add more water if required.
- Pour sauce onto veggies and mix well.
- Let stand for about 10mins until veggies have wilted slightly.
In good health, Vicki
I was craving some salty chips the other day – I find in winter time I tend to want to increase my salt intake. So with the salads I was going to be making I was looking for some crunch and spicy/salty taste. I went through my recipe books for some inspiration and found a spicy cashew mix. As I didn’t have most of the ingredients I had to experiment and came up with this. Can I just say these are SO GOOD. After a few house in the dehydrator the house had that spicy smell of slow cooked winter meals. When they had finished dehydrating I started making my dinner and tried a few. Talk about moorish – I almost didn’t have any to go on the salad! If you do not have a dehydrator you can set the oven on low and dry the nuts that way. Keep an eye on them while they are in the oven.
- 1 cup raw cashews
- juice of 1 lime
- 1 Tsp of olive oil
- 1/2 tsp celtic sea salt
- 1/2 tsp chinese five spice powder
- 1 tsp hing powder*
- pinch of cayenne pepper
- Place all base ingredients in a bowl and mix well. Ensure the cashews are coated with the lime juice and spices
- Spread on a teflon sheet and place in the dehydrator for 6 hours.
- Store in an airtight container (if there are any left to store!)
*Hing or asafoetida is dried gum from the rhizome or tap root of the Ferula, a perennial herb. It is of the same family as carrots and parsley. This spice is used in a number of India dishes along with turmeric to enhance the flavour. It is often used to harmonis e the sweet, salty, sour and spicy components of the dish. In it’s pure form is has a fetid smell and can contaminate other spices and herbs if kept in the same area. Once dried however is has a taste and aroma of sautéed onion and garlic. For those that can not eat garlic or onion this spice substitute with this spice. It is used by the merchant caste of the Hindus who do not eat onion or garlic.
In good health, Vicki