Delving into the Tao of yin and yang and Oriental medicine

Delving into the Tao of yin and yang and Oriental medicine

With Bob Carr, Mieke Vervecken

 

 

 

 

 

 

 

 

Program 

The yin and yang of meditation.  Hand positions (mudras), ways of sitting, where you put your attention, what to do with the eyes, attitudes…even  our reasons for meditating….they all have yin and yang aspects. No one way is right for everyone, just we can know the yin and yang aspects and techniques and do the  form(s) of meditation  appropriate to our purpose and condition.

 

   The healing powers of everyday foods. Each grain has  different  properties and different healing energies.  And they have an affinity to different  organs that traditional cultures recognized. Why?  As we examine their origins, growing conditions, physical and chemical properties as well as their energetic uniqueness, we can see, for example, why corn is associated with the heart and millet with the pancreas. Similarly, we can see the “healing” power of vegetables, beans, fruits and seeds by reflecting  on why a carrot grows down and a scallion grows up and a squash grows sideways.

 

The medicinal properties of Oriental Foods. The West has nothing to compare to the power of umeboshi, miso, kuzu and a host of other oriental foods. The West put its technology in computers and Mercedes Benz and the east into sophisticated food processing. And traditional oriental food processing is not like making refined sugar or bleached pastry flour. We will also looking at specific healthful factors, healing energies of shoyu, shiitake and sea veggies.

 

The yin and yang spectrum as applied to food and health issues.  Seeing the big view of food with the help of the magical spectacles…yin and yang helps understand why some people get cancer and others get a stroke, why one person gets breast cancer and others colon cancer. Why some people get mental disorders, others social problems, some financial and other spiritual difficulties. What sets our karma in motion? Where do our desires come from? We start from the big picture and go to specifics to see the practical value of understanding yin and yang.

 

Connecting to the Invisible  Once we get our food in order…and that may take a few lifetimes…we go beyond to where the food comes from. So getting connected to that invisible realm, to that outer dimension of ourselves means stepping out of our comfort zone, trying new things. Solfeggio was a musical scale unlike out tonal patterns, but attached to the chakras. Sort of a tuning method by hearing, experiencing, feeling. These we can listen to or sing along with. Or we can listen to binaural beats that change our brain waves from Beta to Delta, thereby connecting to our unconscious, another invisible world.  These sounds you can meditate on, sing along with or dance to…it’s up to you.
 

Chewing as a major spiritual practice.

 

Spiritual Practices from around the World, from Yin to Yang  We have many spiritual bodies and there is an order to them. And there are practices for each level, for each stage of growth.  Sometimes when you see the relationship of soul to astral, etheric to your plasma body to your ghost self, you get a better idea of the unknown worlds around us all the time.

 

Ceremonies from India and American Indians  Agnihotra is thousands of years old ceremony to harness special energies that occur at exact sunrise and sunset. It uses ghee (clarified butter, dried cow dung and brown rice in a copper pyramid with dimensions as specific as the great pyramid of Egypt.  The American Indians have used feathers, tobacco, corn meal, questions, sweat lodges, dances and music to connect to Great Spirit. What do these have in common. As westerners, we are not Hindu or Indians, but we can adapt these rituals and experience …that is find out for ourselves, what they found to be life sustaining and enhancing.

 

Teachers

Special Guest teacher: Bob Carr (⁰1945)

 

Bob has been teaching and spreading macrobiotics for over 40 years. He has been a frequent Kushi Institute guest lecturer in Becket ( USA), Amsterdam and Kobuchisawa (Japan) and was a director of the Kushi Institute of Germany from 1990-94. He founded the Cleveland Tofu Company (1980) and East West Center of Cleveland (USA). Although usually a guest lecturer at the French Meadows Macrobiotic Summer Camp, for two years he was the head camp chef. He organized summer camps in Austria (1990-1993) for the German speaking macrobiotic community. He studied with Michio and Aveline Kushi, Herman Cornelia Aihara, Masanobu Fukuoka, Madam Riviera, Jacque DeLangre, Noburo Muramoto and many guru/meditation sensei’s around the world. His lecture tours span the globe, where he likes to pick up new information and perspectives. Before macrobiotics, Bob played professional tennis and composed music for television; however, macrobiotics is the shoe that fits him best. Currently, he is teaching in the Czech Republic with aspirations to establish a macrobiotic agriculture and education center in the remote country side. Help Bob and his wife Wendy develop organic, biodynamic, permaculture, Fukuoka and Anastasia gardens as first steps in making a peaceful world.

We welcome an old friend and great teacher. His age may make you wondering, but rarely do we see such a youthful spirit full of energy. Bob will be teaching most of the classes.

 

Some classes can be followed separately, but the whole week is meant to deepen your understanding of yin and yang in many ways: both as understanding and as developing your intuition and physical well-being.

Mieke Vervecken –Pieters: will take care of the cooking classes and yoga

Mieke is a mother of six with 40 years of experience in macrobiotic cooking. For ten years she ran a yoga centre in Antwerp where she also cared for people with various illnesses. Mieke studied the art of macrobiotic cooking in London, Antwerp and Boston and went on to refine her insight through intense training in Japan. From 1998 to 2010 she was head of the kitchen at the internationally renowned dance company ROSAS in Brussels, where macrobiotic lunch is served every day. She gives advice to individuals, companies and schools in Europe and the Middle East. In 1990 Mieke started “The School of Natural Cookery” (De Natuurlijke Kookschool) which strives to teach people how to prepare balanced, healthy meals. Ms. Vervecken is quite apt at connecting the dots between our eating habits and many diseases in the developed world without overcomplicating things. She is well respected for the enthusiasm in conveying the insights provided by years of experience.

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DAILY Schedule:   ......................................

Arrival:  Sunday July 21th 2013 at 7 p.m.

Departure: Saturday July 27st after lunch

Costs: 595 Euro full board including all classes. 545 Euro early bird deadline June 1st . Surcharge double room: 60 Euro per person. Surcharge single room: 100 Euro

 

Info and enrolment:

‘Internationale Shiatsu School’  and ‘De Natuurlijke Kookschool’ vzw

Oude Baan 104  -  B-2390 Westmalle

Tel. : +32-3-309 17 02 

www.iss-shiatsu.eu       info@iss-shiatsu.eu