Join Courtney @tantrawithcourtney and myself Nikki @adventuresofasacredgoddess in the ATL for a weekend of making new connections, learning, healing, and celebrating Life. We’d love to include everyone so Friday and Sunday are open to ALL (Kings & Queens)
Starting off Friday with the Sacred Sexuality Social, a kickback for us to connect, dance, have some appetizers & drinks, try the herbal smoke blends, and feel at home.
Saturday is Yoni day and I’ll be sharing special Tantric Healing techniques in a live Yoni Massage demonstration. Get to see it firsthand and know why it’s a major healing practice in my life.
You’ll be trained to heal your trauma and any emotional blockages preventing you from full expression and pleasure. After private self-practice, then support during the Healing Circle, vegan dinner will be prepared by Chef Nikki and we’ll close it out by dancing off anything we wish to let go and celebrating Life.
On Sunday, take this unique opportunity to experience Tantric Healing and book a session.
EMAIL firstname.lastname@example.org to book your session before spaces fill.
You can also book Yoni Steaming with Nikki email@example.com
1. FRIDAY 5/25 is for everyone to come and connect, have fun.(1 DAY PASS)
2. SATURDAY 5/26 is learning and healing support for the women. (2 DAY PASS)
3. SUNDAY 5/27 will be healing session day for everyone that booked, couples sessions availabl
She said that my vagina was sacred and I need to protect and care for my vagina because it is very important for my health and womanhood.
My mother insisted that every man is not deserving of my vagina because due to lack of respect, diseases, and lustful and one-dimensional behavior some men displayed negative spirits could pollute and traumatize my yoni.
As a teenager, I used to clutch my pearls because my mother kept it too real. At 32 going on 33, I give thanks to my mother for stepping out her comfort zone and passing on that wisdom from her mother and grandmother onto me. I’m also thankful for The Almighty for giving me permission to receive that important and lifelong message of self-protection and self-perseverance.
I always knew about yoni steaming through conversations with my sistah-friends and attending workshops and teleclasses on womb/yoni care. I even participated in a womb wellness restoration group coaching program that helped me to become aware of the power of my yoni and how to release negativity and anger that surrounded my yoni.
We underestimate the importance of it until something major occurs such as infertility, fibroids, PCOS, and other vaginal/reproductive health issues.
Many women each year are diagnosed with cervical cancer, fibroids, PCOS and other gynecological issues. On top of that, women of color don’t receive quality and equal treatment from physicians. Physicians perform early hysterectomies, push clinical trial treatment drugs and other unethical treatment on women of color. Our bodies have been used as science experiments for eons. Hence, why we must start advocating for equality and quality of holistic health especially womb care. We have to really take the time to care for ourselves holistically, and have honest conversations about our inner care. Now is the time to start healing ourselves and wombs.
Our womb is intricate, delicate and powerful. Not only do we birth human beings, but we birth civilizations, ideas, love, and creativity. Our wombs are our 24/7 navigation and intuitive guide. When something is off balance, we feel it in our womb. Unfortunately, our wombs are often, unprotected, disrespected, and policed by systemic racism and oppression through reproductive policies and laws, and disrespected by patriarchy. People make unspoken decisions about our wombs without our consent. We often have our wombs monitored by friends and family members, and they’re polluted through processed and fast foods, medications, misdiagnoses, hyper-sexualize behavior.
We suffer in silence by not taking care of ourselves and truly loving ourselves right where we are in life even when times are hard. We break our own bodies down due to not properly resting, nurturing, or nourishing ourselves and wombs. We have to make a stance and not allow ourselves and our sistahs to no longer be quiet and participate in self-destructive behaviors to our inner FLYness and sacredness.
Some women turn to vagina steaming sessions to heal and release sexual trauma. Others may turn to steaming for relief and healing if they are suffering from uterine fibroids, painful menstruation, irregular menstrual cycles, ovarian cysts, and endometriosis.
I decided to regularly participate in DIY yoni steaming at home because I needed some inner healing.
I suffer from hypothyroidism (low thyroid functioning) and Menorrhagia (prolonged and heavy menses). Over the holiday season, I found myself on the sick and shut-in list. I was suffering from heavy bleeding and cramping due to hormone imbalances and low thyroid functioning. My menstrual cramps were unbearable to the point, I couldn’t sit up and participate in daily living activities. I was hyper-emotional and intolerable to be around due to the inner suffering. I was going through pads and panties like water.
Yikes and Yuck!
I had to buy overnight pads just to keep up with the heavy flow. This was a major disruption in my life that I could no longer tolerate.
Tonight’s featured guest is a world renowned martial artist and etheogenic advocate, Master Kilindi Iyi. He lectures regularly throughout the world and has been featured on various social media outlets. He will be sharing his experience and wisdom on tonight’s show.
Timing: 15 minutes set up and 3 to 4 weeks in the Proofer.
Ingredients: Garlic bulbs
Equipment: Brod & Taylor Folding Proofer and Slow Cooker, metal pot with snug lid
Determine how many bulbs will fit into your metal pot. The pot should be paired with its original fitted lid or one that is snug. The Proofer will easily hold a 6 quart / 6 L stock pot. As garlic ages in the Proofer there is a noticeable aroma of garlic emitted. The greater the number of bulbs you age, the more intense the aroma. One solution to reducing the garlic smell is to wrap the entire pot and lid on the outside thoroughly and tightly with heavy aluminum foil before placing it in the Proofer. Just make sure the bottom of the pot fully contacts the aluminum heater plate in the proofer.
Prepare garlic bulbs: If necessary, clip any long roots off the bulb. If the stalk on the bulb is long, trim it to about ½ inch. If the outer papery skin of the bulb has soil or debris, remove just enough to expose clean skin.
Note: Trying to clean after you’ve made black garlic is difficult because each interior clove will become very soft and they can be smashed with handling. Garlic purchased in most grocery stores is ready to wrap with foil. Select fresh and firm bulbs for best results.
Wrap in foil: Cover each bulb with a generous sheet of aluminum foil. Press the foil tightly against the bulb to ensure it is completely wrapped with no exposed surfaces. If there is a tear in the foil, use another piece to cover the tear. This will prevent the bulb from drying out by retaining the bulbs’ natural moisture.Transfer to pot: Place all of the foil wrapped bulbs inside the pot and place the lid on the pot.
Prepare Proofer: Set the Folding Proofer on a surface which will tolerate about 140 °F / 60 °C temperatures. Natural wood surfaces such as butcher block can expand and contract with fluctuations in heat. Marble, granite, ceramic tile, concrete, or plastic composite (such as Formica) countertops work well. Remove the water tray and wire rack from the bottom of the Proofer. Place the lidded pot containing the bulbs directly in the center of the Proofer and on the metal surface in the base of the Proofer. Close the lid of the Proofer. Select Slow Cook Mode, using no rack or water tray. Set the Proofer to 140 °F / 60 °C and allow it to remain on for 3-4 weeks. Note: To use the original Folding Proofer Model FP-101 or FP-201, set the Proofer to 102 °F / 39 °C and allow it to remain on for 3-4 weeks. At a setting of 102 °F / 39 °C, the aluminum heating plate reaches 140 °F / 60 °C .
Check garlic: After 3 weeks remove one bulb from the pot and gently peel back the aluminum. Using a small knife, separate one clove and peel it open to expose the interior. It should be a very dark brown or black in color. If the bulb is not dark enough, place it back in the Proofer and allow it to remain in the Proofer for approximately 1 more week.
Storage: To store black garlic, the bulbs can be separated into individual cloves, left in their skins, wrapped in air tight plastic bags, and stored in the freezer for at least 1 year.
Black garlic has a soft, slightly sticky, intensely sweet and savory very rich flavor which is quite different from normal fresh garlic. It can be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.
BLACK GARLIC & ORANGE GLAZED SALMON Season salmon with salt and pepper to taste. Heat olive oil in skillet, add remaining ingredients to skillet except ghee and cook until slightly thickened. Remove rosemary and whisk in ghee. Bake salmon for about 10-15 min at 350 °F / 175 °C and pour glaze over salmon before serving.
For thousands of years, edible fungi have contributed to the variety of home cooking. Here are a few of the most popular edible mushroom varieties, from the common to wild. Note: Unless you are an experienced mycologist, do not eat mushrooms you find growing wild. Many poisonous species look very similar to more savory ones.
Agaricus (white mushroom, button mushroom): Widely available, varies in color from white to light brown and in size from small to jumbo stuffer. Plump and dome-shaped, with a pleasing flavor that intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.
Chanterelle (girolle): Intrinsic to French cuisine, this vase-shaped, bright yellow to orange fungus is expensive when fresh. Nutty and delicate in flavor and texture, they are also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.
Crimini (Italian brown): Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.
Shiitake (oak mushroom, Chinese black mushroom, forest mushroom, golden oak): Ranging in color from tan to dark brown, and characterized by broad, umbrella-shaped caps up to ten inches in diameter, with wide open veils and tan gills. The shitake has a rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked by almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.
Oyster: The fluted cap resembles a fan and ranges in color from a soft beige-brown to gray. It can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor that matches its physical likeness to oysters.
Enoki (enokitake, snow puff, golden, velvet stem): With long stems and tiny, snow-white caps, these mushrooms are joined at the base and resemble bean sprouts. The flavor is light and mild, almost fruity, with a crisp texture. They are also available canned. Before using, cut away from the communal base. Use in sandwiches, salads and as garnishes. If you use them in a cooked dish, add at the last possible moment as heat toughens enoki.
Portabello or Portabella: Largest of the commercially available mushrooms, it’s the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980s to sell what was then perceived as “over-mature” common mushrooms. The long growing cycle gives it a deep, meat-like flavor and substantial texture. They are delicious whole—sliced, grilled, baked, stir-fried, or deep-fried. Be sure to trim off the dry, fibrous portion of the stem.
Porcini (cepes, boletes, boletus, steinpilze. Singular is porcino): A favorite in Tuscan recipes, porcini mushrooms resemble the toadstool in a fairytale. Weighing from a couple of ounces to a pound each, with caps from 1-10 inches in diameter, porcini have a smooth, meaty texture with a pungent flavor. They are pale brown in color. With many general cooking uses, they are available in many grades and can be expensive. Also available dried.
Morel (black morel): A relative of the highly-prized truffle this tan to dark-brown, cone-shaped, spongy fungus has a smoky, earthy, nutty flavor. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. Like the truffle, it’s expensive, but also available
With certainty, joint ache, tendonitis, and other types of pain linked to arthritis can be excruciating and affect our overall quality of life by preventing us from doing our daily activities. In order to minimize and treat pain in the joints, it is vital to focus on minimizing the inflammation going on.
What Is Inflammation?
Inflammation is known to elevate the pain in the joints and trigger tendonitis. This process happens naturally and when it becomes a chronic issue, it can elevate the duration and intensity of the pain. To avoid exposing yourself to chemicals present in painkillers, opt for natural remedies comprised of fruits and veggies that possess strong anti-inflammatory characteristics and can do wonders for joint pain sufferers!
The 3 Best Juices against Joint Ache and Tendonitis
Golden sun juice
You will need:
Half a pineapple
2 bell peppers, yellow
4 celery ribs
Half a lemon
One-inch ginger root
Preparation: First, peel the lemon and then eliminate the seeds from the bell peppers. Next, peel the pineapple and core it. Chop all the ingredients in juice them in a juicer. Transfer the content into a glass. Enjoy!
This powerful homemade juice is good in treating joint ache, tendonitis, and other types of arthritis pain because it is made of anti-inflammatory ingredients and nutrients that have the capacity to enhance the digestion, detoxify the liver, and lower inflammation.
Strawberry & apple delight
You will need:
2 Gala apples
3 cups of strawberries
Preparation: First, rinse the apples and strawberries and then peel the lime. Do not pull out the strawberry leaves because they are also highly nutritious. Blend the ingredients in a juicer or in a blender and transfer the content into a glass. Enjoy!
Pineapple & kale blend
Half a pineapple
10 big kale leaves
Half a lemon
Preparation: Wash, peel, and chop the ingredients and then juice or blend them for several minutes. Pour the mixture into a glass and enjoy it twice per day.
7 Unexpected Effects of Raw Food Diet written by Simone Samuels
Back in 2010 I decided to go on a raw food detox. I’d been on a yoga retreat in Bali and had eaten raw foods the whole time I was there. I loved the food, and it got me curious to learn more, so I decided that when I returned home that I would try and go 100% raw for a while.
It was partly because I wanted to lose weight, partly because I felt like my body needed a cleanse after many years of partying it up and not treating it so great, and partly because I love a good challenge.
I threw myself into this new raw food lifestyle. However, in order to be able to follow it, I couldn’t live the same way anymore. It really meant overhauling everything I ate and the entire way I lived.
Without my even realizing it, going raw became the catalyst for dramatic positive change in my life, bringing more benefits to me than just weight loss and a cleaner body. Here are seven benefits that I did not see coming:
1. Going raw got me back in the kitchen.
Eating out or ordering in every night was the first habit I had to break. Raw food restaurants in Jakarta (where I now live) are nonexistent, and the closest menu item I could find that was suitable to eat at most places was a very unsatisfying garden salad (which just doesn’t cut it for an evening meal!).
So I started going grocery shopping again, began making green smoothies for breakfast, packing my own salad for lunch at my office, and then experimenting in the kitchen at night.
This habit alone was one of the best things I could have gained from my year on raw. Eating home cooked meals is not only better energetically, but it means consuming better ingredients. It saves heaps of money, too.
2. The raw food diet helped me discover food intolerances.
Following a raw food diet means the common allergens in food are completely avoided: eggs, soy, wheat (gluten), sugar and dairy. These get cut out completely. By not including those items in my diet anymore, I started to feel amazing.
3. Eating raw made me more intuitive.
I started to eat such a clean diet of fresh fruits and vegetables, cutting out all the processed crap and the above-mentioned allergens, that something changed inside me spiritually. My clean body seemed to open the passage for my intuition to soar.
It’s like my mind was no longer hazy from drinking too much booze the night before, or my brain fogged up from eating gluten, that I could see things with clarity. I could tap into my intuitive side, and I started to notice the beauty in the world around me. I became more focused and started to see the world differently, noticing the small and beautiful things around me.
4. Going raw changed my taste buds.
I stopped craving coffee every morning, and no longer needed alcohol to end my night. Sugar cravings got replaced by more savory ones, and if I did crave sugar I’d feed myself a super indulgent yet still healthy raw dessert, which did not have the same negative effect as eating a whole roll of Mentos or Skittles, my former vices. I now miss it when I don’t have a green smoothie for a few days if I’m traveling, and junk foods don’t even factor into any of my decisions around food anymore.
5. Following a raw lifestyle meant cleaning my act up.
The raw food lifestyle changed all my former party girl ways. The thought of sitting in a smoky bar while drinking all night seemed absurd when everything else in my life was now so clean. I much preferred to stay at home experimenting in the kitchen on a new recipe, learning about raw foods and healthy living, and practicing yoga and meditation than going out partying on a Friday or Saturday night. I had found a new passion, and that really fueled me more than any of more former bad habits had.
6. Eating raw foods taught me about diet and nutrition.
As I started to change my diet and lifestyle, I began fielding questions from curious friends and colleagues. So I started writing a blog to share recipes and other aspects of my experience.
This led me to begin learning even more about food, nutrition and health. My thirst for this new knowledge was almost insatiable. Reading novels got replaced by reading nonfiction books on nutrition and diet, and I became obsessed with healthy, raw and vegan cookbooks as I devoured all the information I could get my hands on.
7. Going raw led me on a new career path.
I then discovered a new career I could have: health coaching. I never knew that this job even existed, but as soon as I found out about it, I just knew that I had to become one.
So I did my diploma, trained as a raw food chef and started teaching classes in my home. Then I started seeing clients and decided to take my career in a whole new direction.
These days I eat a mostly raw diet, but it’s actually a plant-based diet mixed in with raw and cooked food. But if it hadn’t been for raw foods I don’t think my overall well-being would be the way it is now, and I certainly wouldn’t be writing this article. It really is amazing how things can change by making one decision. All it takes is the first step, and it can lead you to just about anywhere!
Brazilian school districts make historic switch to 100 percent plant-based meals
With the mission of reducing the cities’ environmental footprint (especially water consumption), Brazil’s goal is to aid local produce farmers and foster humane and healthy eating habits for students.
Four cities in Brazil have pledged to transition all of the meals served at its public school cafeterias to 100 percent plant-based by the end of 2019, with the mission of reducing the cities’ environmental footprint (especially water consumption), aiding local produce farmers and fostering humane and healthy eating habits for students.
The cities of Serrinha, Barroca, Teofilandia and Biritinga in the northeastern state of Bahia will soon be home to the world’s first school districts to make such a commitment, program organizers touted.
The “Escola Sustentável” (Sustainable School) project—spearheaded by Humane Society International (HSI) in Brazil and the local Public Prosecutor Office—covers 30,000 students and will impact more than 23 million meals a year. It will reduce meat, dairy and egg consumption by an estimated 25 percent per semester.
The program kicked off last week and included four days of plant-based culinary trainings for the cities’ school cooks, led by HSI’s chef André Vieland. The vegan cook shared cost-effective and nutritious recipes made with accessible, local ingredients.
School meals in those cities typically feature animal proteins such as beef, lamb, poultry, fish, eggs, milk and butter, Brazilian publication Correio reported. Under the new, two-year experimental program, lunches will consist of soy, rice milk, peanut butter (instead of butter), vegetables, root vegetables, grains, and whole-wheat bread.
Definitive implementation of the program will depend on health outcomes of the students after the trial period, according to Correio. Students will undergo periodic tests that count blood, ferritin, vitamin B12, total cholesterol, triglycerides and blood glucose levels. Weight, height and body composition will also be measured.
Families who do not agree with the newly imposed diet can send their students to school with packed lunches from home, Escola Sustentável leader Leticia Baird, the Brazilian public prosecutor for the environment in the state of Bahia said.
“Providing our school districts with plant-based meals will help save environmental and public financial resources, allow for a future of healthy adults, and build a fair world for the animals,” Baird said in a statement.
In addition to animal welfare concerns, animal agriculture uses up massive amounts of water, land and energy. Raising animals for food is one of the biggest contributors to man-made greenhouse gas emissions that drive climate change.
Brown Girl Surf works to build a more diverse, environmentally reverent, and joyful women’s surf culture by increasing access to surfing, cultivating community, amplifying the voices of women of color surfers, and taking care of the earth.
A new vegan restaurant just moved into Brooklyn, one of New York City’s up-and-coming restaurant hubs. But instead of following the neighborhood’s hipster dining scene and charging $10 for a green juice or $16 for a salad, Sol Sips is making plant-based food accessible to everyone.
Twenty-one-year-old Francesca “Sol” Chaney opened her new vegan venture on a mission to provide healthy, delicious, and convenient food to the inner-city community. As a city dweller working three jobs, she could relate to the struggles many people face when deciding what to eat. She believes that people in low-income areas may not prefer fast food over healthy food, but in a world of expensive green juices and superfoods, those with fixed incomes may not have much of a choice. “The wellness community can be really classist,” Chaney said to Essence.
Chaney insists that the wellness community is not just for the upper-class. As a full-time student, she discovered the benefits of a plant-based diet. She began making her own smoothies for on-the-go meals, and she noticed how this plant-based fuel propelled her through her demanding days. “I was feeling more energized and lighter,” she claimed.
Encouraged by her own improved health, Chaney began making smoothies and juices for her friends and family. Fast forward three years and Sol Sips was born. Nowadays though she’s making more than just smoothies. The menu offers cafe staples, such as vegan omelets, soups, wraps, and juices. On weekends, brunch is served on a sliding scale menu, where anyone can purchase a complete vegan meal (including a beverage) for $7-$15. “My mission to help close the accessibility gap in wellness,” she said. Chaney also wants to close the gap in minority underrepresentation. As a black female entrepreneur, she feels that her community has not been given its proper recognition. “Clearly, we’ve prepped the table, we’ve yet to get a seat at it,” she remarked.
However, Chaney is not deterred. Her plans for Sol Sips include a farm-to-table component, in addition to launching an internship program for “brown girls” in East New York, Brownsville, Bushwick, and Bed-Stuy.