A delicious green soup, plus a craniosacral therapy discount and packages

I did a craniosacral therapy session last week on a friend whom I hadn’t seen since the start of the pandemic. I went to his home since he has a massage table. We wore masks during the session with the window open.

The session was successful. He’d taken a spill on his bike, hit his head, didn’t seem too badly injured, went home…and noticed that he just didn’t feel right for a couple of weeks and called me. He felt shifts and releases throughout the session.

I sent him my Post-Concussion Self Care guidelines. If it was a concussion, it was minor, but any time the brain gets sloshed via head injury, craniosacral therapy can help.

Anyway, he’s a great cook, and he invited me to share a mid-afternoon meal of his homemade green soup outdoors on his patio. Of course I accepted!

It was so delicious, I want to make it myself.

Here’s how he described making it:
1. In a stockpot, sauté an onion in olive oil.
2. Chop 2-3 different bunches of greens and stir into onions and olive oil. Choose from chard, spinach, kale, beet greens, collards, dandelion greens, arugula, or whatever leafy greens you like or have on hand.
3. Add 1 teaspoon salt.
4. Add about 6 cups water, cover, bring to a boil, then simmer for 20 minutes.
5. When cool enough to handle, pour into a Vitamix and blend.
6. If purée is too thick, add water to thin to desired consistency.
7. Season to taste with more salt and pepper.

After heating it, he added chunks of avocado, a handful of pumpkin seeds, fresh garlic chives, and salt and pepper to taste. Oh, and bird peppers! I tried one. Too hot for me.

Yum. The amazing thing is how simple this recipe is. Of course, you could fancy it up by adding garlic, herbs, lemon juice or vinegar, and veggie or chicken stock instead of water. You could add a dollop of plain yogurt or sour cream or some croutons, or grate Parmesan on top.

I urge you to try it plain first. You may like it a lot, just that way.

~~~

I’ve dropped my prices on craniosacral therapy, from $120 for 75 minutes to $100 for a single session.

I’m offering a package of three such sessions for $250 and a package of 6 for $500.

Why?

Well, selfishly, doing craniosacral therapy is really good for me. I enter a healing state that (what else can I say?) feels really healthy.



I’m also planning to get certified in CST, which is a big deal, consisting of an essay exam, an objective test, and a 2-hour examination of my ability to use the techniques and describe why/what/how I’m doing them by a skilled, experienced teacher/examiner.

It’s a big deal, and I need to practice, practice, practice.

What’s in it for receivers?

Pretty much everyone gets deeply relaxed, maybe even more relaxed than they can get by themselves. It’s great for letting the nervous system move into parasympathetic dominance, where healing, tissue repair, and optimization occur.

Beyond that, little releases occur throughout the body throughout the session. Sometimes the receiver notices, sometimes not. It seems to depend on how sensitive they are to their own sensations and how accustomed they are to being deeply relaxed and aware at the same time.

MaryAnn Reynolds demonstrating craniosacral therapy

If you need sleep, you’ll fall asleep. Good. You need it. CST also helps with insomnia.

And…how relaxed can you get and still be awake?

I advise newcomers to CST to get three sessions. It’s so different from other forms of bodywork, it simply will not be what you expect. It’s more subtle and deeper, and it often lasts way longer than a massage does, in my experience.

I recommend checking in by doing a body scan before and after each session to notice what’s different. Tune into your whole self, too.

For me, years ago, I noticed that I felt calmer (which was unfamiliar at that time in my life). It was like CST helped me discover a quiet, still place inside me that was present and aware, not doing anything, simply being.

I had no idea how busy my mind was, until it wasn’t.

I came to think of this state as being more centered in myself. That’s part of the healing state I enter when working. I also feel a lot of energy in my body, especially in my hands. I experience relaxation and releases too.

CST works really well when people get it regularly. A regular experience of relaxing and releasing restrictions works cumulatively over time.

Hence the 6-session package. Two of those would net you monthly sessions for a year, costing you (if bought separately) $83.33 each. That’s a deal.

After three years of monthly sessions, I had cleared so much baggage (aka restrictions), I felt like a new person: aware, present, resilient, positive. I went on to make some major changes in my life, for the better.

I never thought about becoming a craniosacral therapist myself until 6 months after I finished massage school when a new friend who was a craniosacral therapist asked me why I wasn’t one. I started taking classes 3 days later, in early 2013.

If you’re in the Austin area, you can book online here: https://maryannreynolds.as.me/

If you’re not in Austin, you can find a craniosacral therapist here: https://www.iahp.com/pages/search/index.php

First day it feels like fall

Right now in Austin, Texas, it’s 61 degrees F. The expected high today is 75. This after weeks and weeks of highs in the upper 90s.

Sometimes we don’t get our first cool front until after the middle of October, so this respite is very welcome.

And this early cool front has brought RAIN. Although this past summer was thankfully not nearly as hot as the one 3 years ago that brought devastating fires, still, this August was so hot and dry, big cracks appeared in the ground around my trailer. It was a task to keep the trees planted last year watered.

gingko leaf

Gingko leaf

I’ve got a massage client at my downtown Austin studio this morning, and then I’m heading back home to honor the change in seasons by planting things: a Canby oak, a gingko tree (so excited to have this prehistoric the that turns yellow in fall!), a mountain laurel shrub, a loquat tree, and several yellow bells and Pride of Barbados flowering shrubs for lasting color and hummingbirds.

Then, I’ll be making my first bone broth of the season, from bones saved over the summer when it was just too hot to simmer anything on the stove for hours.

The change in seasons always brings a change in my energy. I need more sleep. My eating habits change. I feel so energized.

So grateful for change after so much sameness!

 

Ruth Reichl’s delicious deviled eggs recipe

My favorite food writer is Ruth Reichl, former food critic of the New York Times and the Los Angeles Times, editor of Gourmet magazine, book author (Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, Not Becoming My Mother, and more) and a wonderful tweeter to follow on Twitter.

Her tweets are poetry, jewels of sensual delight. Here’s a recent one:

Late spring. Damp green grass beneath my feet. A flock of tiny yellow birds. Local strawberries, so sweet, drenched in thick Jersey cream.

Doesn’t that make you want to hang out with Ruth, wherever she is? She’s so present, so alive, so appreciative.

She wrote about how to make deviled eggs, and I learned several things:

  • Fresh eggs do not peel well. Get farm or backyard organic eggs from free-range chickens and let them sit in the fridge for a week before hard-boiling.
  • The term “deviled” was used starting in the 18th century to refer to spicy foods, such as deviled eggs and deviled ham. They are also called “stuffed eggs” and “mimosa eggs”.
  • If you want perfectly centered egg yolks, store the eggs on their sides.
  • Bring cold water with eggs in it to a boil, then cover and turn off the heat for exactly 12 minutes.
  • After cooking, immediately chill the eggs in a bowl of ice water to prevent the greenish tinge on the outside of the cooked yolk.

I made deviled eggs yesterday, before I read this article. They are so easy and yummy in summer! I use store-bought mayo (made with olive oil—Ruth provides the recipe for homemade—click the link above) and topped each filled egg with paprika and exactly three capers.

Below, two eggs are store-bought organic, and two are from Hal’s backyard chickens. Guess which is which? Also notice the greenish tinge on one of the yolks. That egg must not have cooled quickly enough!

My granddaughter, who turns 12 today, has a shortcut to get deviled egg flavor without the work: She peels a hard-boiled egg, cuts it in half, and smears a little yellow prepared mustard on it. Pop it in your mouth, and voila! Quick and easy!