A month ago, we started this topic, following the World Qigong Congress 08. that we attended in San Francisco. So we highlighted different facets of the Congress for our postings and included a couple of videos and pictures.
We started off with the positive and illuminating atmosphere of the Congress which was followed by a description of a new invention called the Energy Enhancement System or EESystem. A video of the inventor of the System, Dr. Sandra Rose Michael followed next, then a video of Dr. Gregory Gerber, the medical director of the EESystem. Both these individuals tell you all you want to know about the EESystem.
Then, in Individual and Planetary Health, other presenters of the Congress were featured with their research work, as well as group meditation and exercis of the participants to promote planetary health.
Relaxing Energy showed how participants in the Congress, while highly energized, were also quite relaxed. So how could energy be congruent with relaxation? Healing energy sure is. I really hope you enjoyed these posts, as some of you have commented on.
There is so much more to write on Healing Energy. We are hoping for more comments and will respond. I would appreciate if you would let me know what aspects of this theme, you would like expanded or discussed more.
Next week, we will discuss some of the fruits and vegetables that produce
healing energy and are tasty!
5 comments:
A generous and loving mission you have made for yourself.
Thank you making a difference.
Thanks Martha, for your generous comment especially with some spelling & grammar errors, I had return to correct After you read it.
Hi there!! I saw on blogcatalog that you are interested in the Rabbit Stew dish....delicious! Here is the recipe then tell me what you think
RABBIT STEW (MALTESE STYLE)
One rabbit
8 oz (225g) peas
2 oz (56g) tomato paste
1/2 pt (0.28 litres) red wine
8 oz (225g) onions
6 oz (170g) tomatoes
6 oz (170g) carrots
garlic
oil
flour
salt and pepper
bay leaf
water or stock
METHOD:-
Cut the rabbit into small pieces. Peel the onions, carrots, tomatoes and garlic. Fry the chopped onions, garlic and carrots till golden brown, add the tomato concasse', paste and bay leaf. Pass the rabbit through the flour and fry in a separate pan. Fry to a golden colour. Add the wine to the rabbit and simmer for five minutes. Put the rabbit and the tomato mixture into one pan, cover with water and bring to the boil. Add the peas, salt and pepper and simmer for 1 to 1 1/2 hours. This recipe will serve four people.
Thank you Gord. I will let you know when I've cooked it. You send me the recipe twice, so I deleted one. Thanks
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