Archives for posts with tag: weekly retreats

 

 

Weekend Qigong retreat at the beautiful Beacon Bank Farm which nestles in gently rolling Staffordshire countryside. Secluded from neighbours and busy roads, it feels suspended in an earlier period when time passed more slowly and nature provided the news of the day. It is a wonderful place to stay and unwind, to let go of the hustle and bustle and to just enjoy the simple, natural pace of life with our small community.

The Zhan Zhuang course will be run by Sifu Tony Dove who is a disciple of Master Lam.

Zhan Zhuang Chi Kung:
‘Standing Like A Tree Energy Exercise’.

The term ‘Standing Like A Tree’ was first used by by Master Lam in the 1980’s, when he introduced Zhan Zhuang (pronounced ‘Jam Jong’) to the West. The roots of this fascinating art go back at least 27 centuries.

In practice, you stand and grow just like a tree. With no strain, and developing steadily, you establish strong foundations. On these firm foundations, you grow health and happiness.

The root of the experience is in static postures.  As the body becomes settled, new aspects of the art are added, developing the breadth of the practice.

Zhan Zhuang develops relaxed stability in body and mind.  The Art of Zhan Zhuang is like a fully grown tree, with many branches coming from one root. The different branches of the art include health, medical, martial and meditative applications.

The diversity of branches give shape to the tree, making it naturally balanced, vibrant, abundant, generous,
and strong.

At first, the effects of Zhan Zhuang work inwardly, and are personal.  Later, they become stronger, and are noticeable from the outside.  This is much like a tree grown from a seed, small at first, yet finally providing shelter and sustenance to huge variety of life.

 

 

 

 

 

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Serves 6.

Ingredients:
2 onions
3 tablespoons olive oil
1 medium squash
2 pints vegetable stock
1 cup dried chestnuts,
soaked
2 cloves garlic
1 bayleaf
1 teaspoon rosemary
Splash of cider vinegar
Parsley to garnish
Pinch paprika

Method:
Presoak the chestnuts overnight or use fresh chestnuts if available. Chop the onions roughly and fry in the olive oil until softened. Chop the squash, removing the skin and seeds, and sweat with the onions, turning occasionally until it starts to soften. Add the vegetable stock, chestnuts, crushed garlic, bayleaf and rosemary. Simmer for 40 minutes, remove the bayleaf and liquidise adding a splash of cider vinegar and a good twist of freshly ground black pepper.
Serve garnished with parsley and a sprinkle of paprika.
10 minutes preparation/50 minutes cooking.

Action:
Squash nourishes the Spleen, strengthening the Qi and helping remove Dampness. Chestnuts also support the Spleen as well as warming the Kidney, strengthening Yang and gently stimulating Blood circulation. This recipe is ideal for the condition of Spleen Yang Deficiency.

This recipe has been reproduced from Daverick Leggett and Meridian Press book Helping Ourselves, Click here to read Simon Fielding, European Journal of Oriental Medicine review.

Daverick along with Graeme McCracken also run daily seminars to weekly retreats on the theory and practice of food energetics, Qigong and Meditation, lectures in nutritional theory, tasting and cooking.