|OK In Health - Feng Shui Gems|
Feng Shui – An Introduction - May 2012
Feng Shui has been in practice in China for over five thousand years.
The knowledge was handed down through generations of Feng Shui Masters. Originally, the Feng Shui Masters were retained exclusively for the Emperors, the rich and ruling classes. The knowledge was made public by a book written by Master Jiang during the Qing Dynasty.
Therefore, for the past 600 years until today, the common people has also enjoyed the benefits of good Feng Shui. Feng Shui is all about the balance of Yin and Yang, and Wuxing - the different phases of the Five Elements - Water, Wood, Fire, Earth and Metal, which all originated from the teachings of the Yijing (I Ching). The study of Feng Shui is to examine our environment – our living and working spaces, so that we can improve on our Earth Luck - by tapping into various types of Qi (Chi), in accordance with our own personal Qi.
When we are productive in what we do, we can generate Wealth - in both the physical and spiritual sense, which can also result in good Health - in love, relationship and demeanour. Each month, we will be looking at ways you can introduce Feng Shui into your life.
Teresa's Bio: Teresa Min Yee Hwang is a certified Feng Shui Master and Lecturer of Master Joseph Yu’s Feng Shui Research Center. She is also a certified interior designer, with years of experience in residential and commercial projects, 4 Pillars of Destiny charts, Face Reading, Divination and Date Selection. She also teaches seminars to beginners, and professional courses to more advanced students.
250-549-1356 - Teresa Hwang Website - Email
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Description: This recipe calls for 1 pound spinach, kale, collards or beet greens (or mixture of all). When some people hear the word "greens", they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery or health store is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies.
Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise.