Baldoyle Cooking Classes

21344886Shiatsu & the Art of Conscious Cooking might not give you the lotto numbers but it will help you in answering many of the other questions linked to how we are feeling and the food we eat.

Find out, what to eat to help you sleep, build healthy bones, maintain good blood pressure, to remain calm in stressful situations and to live a happy life, full of joy

making bread

Have fun and try new food – Wednesdays 10.00-12.00 – Baldoyle Community Centre

Cost €60 for all six classes which includes all food eaten within the class call Heidi Bedell  01 839 5338 to book a place

24th Feb       Healthy Immune System & Reducing Cholesterol

  • Onion & Miso Soup
  • Sweet Bread with Carrot & Courgette

2nd March     Regulating hormones & maintaining strong bones

  • Corn and Seaweed Chowder
  • Oat and walnut muffins

9th March     Improve flexibility and joints & Learn to detox effortlessly

  • Babaganoush  Kale,
  • Lemon and Potato Soup
  • Five flower Tea


6th April         Healthy Heart reducing stress and anxiety

  • Roasted Brussel Sprouts with Lemon
  • Coconut Pancakes

13th April        Healthy alternatives to stop sweet cravings

  • Stuffed Squash
  • Special Spinach
  •  Red Date, Ginger & Pear Tea 

20TH April        Balance in the body for harmony and health

  • Butternut Squash and Red date Soup
  • Sundried tomato Spelt loaf

Time For a Loving Detox

One day Cooking Course for the Liver & Gall Bladder in Chinese Medicine

Saturday 13th February 2016     11-3.30

at the Miele Kitchens, Citywest Campus


Wake up Wake up – Spring is coming

Spring is the time of new beginnings and growth. Nothing stops the new green shoots, they are powerful and flexible. This is the life force in our bodies governed by the Liver and Gall Bladder. It is powerful energy for effective action, enabling the unfolding of our life’s purpose. However in our overactive society the Liver/Gall Bladder can become overheated or blocked causing frustration and anger, pain and stagnation. Detox happens in the spring to encourage and support the Liver to regenerate and cleanse. In this workshop we will learn easy to cook recipes specifically to improve natural flow and flexibility for these meridians.

Hedgehog uncurling

Hibernating hedgehog uncurling

So if you are feeling stodgy and sluggish come and learn what to eat to uncurl from the cold and put spring in your step

On the menu is:

  • Thai style Hot and Sour Spring Green Soup
  • Mediterranean Caponata
  • Jordanian Green Salad with a cumin and lemon dressing
  • Instructions on how to Sprout – incl Mung Bean and Alfalfa sprout salad with an Umeboshi plum dressing
  • Green power Juice
  • Buttermilk Cake
  • Plum Fool
  • Chrysanthemum Tea

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Cost €65 includes all written recipes and food eaten on the day.

Valentines Special €120– 2 people booking together – don’t have to be a couple any love relationship is appropriate

New Venue: Miele Kitchens, 2024 Bianconi Avenue, Citywest Business Campus, Dublin 24

Click here to : Google map it 🙂 dead easy to get to
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There is a 3.4% pay pal charge so please add €2.20 to the €65 if paying with pay pal and add the reference Liver/Gall Bladder

If you would like to pay for the day by eft or cheque please email me at or call me on 086 607 0432


Will I, Won’t I?

flirtingBefore going to Sardinia I bumped into a guy I’d had coffee with once.  There was a spark, a giggle and definite chemistry so I smiled to receive an email the next day that began …. What I had a date with her and I didn’t make love or get to know her what a fuckin idiot”……. it made me chuckle but I declined the offer of another meet up because at the moment I’m looking to fall madly, passionately and completely in love and I think he’s a dangerous man to fall in love with.  I felt good though.  So feeling sexy, vibrant and attractive, I flew for a week in the sun.  Having time to lie by the pool gave me time to think, to chew and to ponder …. Had I made the right decision, perhaps this was the love of my life passing me by?  Perhaps I was actually being fearful of falling in love, of losing control and of getting what I actually wanted. Backwards and forwards my mind went, which way shall I go, what’s the right decision? As I baked under the Sardinian sun my head was melting.  It was only when the chill of an Irish morning enveloped me as I stepped off the plane, I knew what to do.  Stop drinking!

gall bladderIn Sardinia my friends and I had shared a bottle of wine over dinner, finished the evening with Limoncello, begun the evening with a cocktail and often had a glass of red at lunch just to aid the flavours of crumbly parmesan and melting prosciutto ham.  TOO MUCH my liver was screaming.  The Liver/ Gall bladder meridians are in charge of clear vision and of deciding which way to turn.  The Gall bladder meridian runs down either side of the body helping the body make flexible choices, will I go this way or will I go that way.  A week of rich food washed down by plenty of alcohol was impairing my judgement.  I was in the problem and it was swirling around me.  I needed distance and space to see things clearly.  So I stopped drinking alcohol for a month and stimulated the Gall bladder by eating plenty of fresh spinach, watercress and rocket salad.

watercressNow I can see clearly it didn’t really matter about making the right decision.  I can see there is no right and wrong.  I made a choice and the journey continues.  I can’t mess it up, I can’t get it wrong.  My heart is open to love, I love and I am loved.

I have found that relationships are as much about timing as attraction.   So they are equal parts of a perfect universe conspiring and our own efforts at manifesting and creation.  Phew, what a relief.  When I acknowledge that my being loved doesn’t completely rely on the choices I make, I let go of the exhausting need to be in control and to make it happen.  Sometimes this space of allowing isn’t always comfortable for me, it can be mundanely dull and I find it depressingly boring so I fill my life with high excitement of trying to do too many things at once, cooking, writing books, writing blogs, teaching, sorting washing, organising, kids, homework, dancing, dating, puppies etc. I see clearly now these will not fill the insatiable need for love in my life, for that I need to be still and quiet; to have faith and allow space.

green leafHowever like an unruly child, I can feel that pesky yin yang balance bubbling up, hoping the universe places Lorcan in my path again and that this time he will be dangerous.  But at least if I keep my liver healthy with plenty of green foods, I will be able to see clearly, what I’m getting myself into

Anyone for detox?


New Painting – Spot the orb?

Following on from the last post where my body was stiff but became soft, supple and full of joy through some creativity – I decided to further support that by doing a little detox. Usually at easter I get almost a week to myself as the kids are with their dads so this seemed like a perfect time to start. Its too difficult to stay on track when you are making pesto pasta, ham and cheese toasties or roast chicken for the kids. My aim was simple, only fruit, vegetables and whole grains for a week. The main ingredients to cut out where caffeine, meat, wheat, sugar and everything else.

Gallbladder 30&31On the whole it went really well. For the first few days I had an ache on my right side around the Gall bladder 30 and 31 spots. I massaged stretched and pressed these which helped to take away some of the soreness. On the third day of the detox I had the strangest sensation down the outside of my leg, gall bladder meridian. It was almost like a bubbling gurgling stream moving down toward my ankle. I took this as a good sign as the soreness dissipated.

On the last day of the detox I was preparing to cook for a group for the weekend. All the food would be vegetarian but there would be cake which was not on the detox menu. The Friday was buzzing about preparing ingredient bags and picking up supplies. Ive cooked for many weekend groups and theres almost a ritual in the preparation that I enjoy. Part of it is to stop into Malahide for a coffee from one of my favourite coffee shops. I was really torn – should I have the coffee and completely break the detox –  ahh why not so off I pottered for coffee – the people in front of me in the queue were taking ages so I thought” I’ll go to the bathroom” but instead of rejoining the line when I came back I simply left the shop, without coffee and went back to the car – wow who was this girl who could be in Malahide and not drink coffee. It could be a whole new me.
Then for some leftfield reason old friends popped into my mind, friends that I used to share coffee with in Malahide but that had drifted away and I began to feel irritated mixed with a sprinkling of “poor me”. It occurred to me if I could let go of the girl who drank coffee I could also let go of the girl abandoned by friends. I could be anyone I wanted to be if I were willing to let go. So detox seems to not just be about losing pounds, toxins, fat and fogginess it seems to be about shedding parts of myself that no longer serve. If I could make a commitment, stick to a detox, let go habitual eating patterns and who I think I am, then the universe is my oyster – I can be my own heart’s desire.


Entering …. the time of the skip

Cooking and Eating for the & Liver and Gall Bladder 

Saturday 15th March 2014

plumHi hi – spring is springing – sap is rising and light is beginning to pour in – much as I love the dark nights with a cozy fire and the practice of being in the flow of the winter water element, I’m always very glad when we turn the corner of Imbolc and the daffodils poke out their heads showing the irrepressible energy of creation.  As I cycle around my village theres alot of skips about – time for a clear out so if you’d like to do that body and mind as well as bathroom and shed, come on down to cook for the Liver & Gall bladder.

Spring is the time of new beginnings and growth.  Nothing stops the new green shoots, they are powerful and flexible.  This is the life force in our bodies governed by the Liver and Gall Bladder.  It is powerful energy for effective action, enabling the unfolding of our life’s purpose.  However in our overactive society the Liver/Gall Bladder can become overheated or blocked causing frustration and anger, pain and stagnation.  Detox happens in the spring to encourage and support the Liver to regenerate and cleanse.  In this workshop we will learn easy to cook recipes specifically to improve natural flow and flexibility for these meridians.

On the menu is:

  • Spring Green Soup incl watercress, nettles and kale (wake up the body with this tangy soup full of chlorophyll essential for cell function)
  • Mediterranean Caponata (packed full of vegetables and olives to clear the blood)
  • Warm Crispy Kale, Blue Cheese and Barley Salad with an Umeboshi plum dressing (to improve healthy calcium levels in the body)
  • 5 Greens Pesto (easy to eat these raw greens)
  • Demonstration on how to Sprout
  • Mung Bean and Alfalfa sprout salad (full of liver enzymes to turn stagnant food into energy)
  • Plum Fool with Fennel and Ginger
  • Buttermilk Cake (a sweet treat with a sour tang)
  • Chrysanthemum Flower Tea (detox that liver)

ch teaThe day runs from 11am until 4pm in Emmaus Retreat Centre, Swords, North Dublin and costs €65.  This includes all food cooked and eaten on the day. Bring tupperware for extras 🙂
Call   870 0050 or email to book a place or if you would like more info email me here or call 086 607 0432

Get down and clean up

images (1)For those of us in the Northern Hemisphere spring is just around the corner which traditionally means a good clear out. A Survey carried out by the Soap and Detergent Association in the USA revealed that 98% of us feel good about ourselves when our house is clean and 60% say that spring is the best time to rid the house of dirt and clutter. The same is true in Chinese Medicine, Spring is traditionally the time to clear the mind and body of unwanted build ups, to stretch and move with the upward dynamic energy of Spring. The organs traditionally associated with this energy and time of year are the Liver and Gallbladder. Their job is to clear the body of toxins, aid flexibility and flow in the body.

imagesA common problem arising when these organs are not taken care of are Gall Stones. Each year in the United States, approximately 1 million people are newly diagnosed with gallstones and approximately half of these cases, the Gallbladder will be removed. However this need not be the case, many foods can help the gallbladder dissolve gall stones. In Chinese medicine, the colour green is linked to the Liver and Gallbladder and all green foods will help Gallbladder function. So spinach, watercress, broccoli and kale work really well. Apples and pears are used to moisten pathways and soften hard build ups such as Gallstones in the body . Fresh lemon juice contains the phytochemical limonene which improves liver function so a simple splash of lemon juice in hot water will wake up the Gall bladder and Liver, Spring Cleaning the body from the inside out.

juiceJuicing is an ideal way to improve liver function as it increases the release of enzymes within the body which can sometimes be lost through cooking. Enzymes are essential catalysts for all chemical reactions such as digestion, immunity, regeneration and metabolic function. Some enzymes are produced within the body and some come from the food we eat and are key to nutrient absorption. Most raw, fresh pressed juices are easily absorbed by the body meaning all that super food is getting to working for you instantly.

The following is a perfect liver cleansing juice as it contains all of the above three groups. Feel free to change the amounts to suit your palate. . If you want to increase the power of this juice sprinkle over a teaspoon of spiriulina which is is one of the best plant sources of vitamin B12 essential for the functioning of cells and tryptophan which helps the body produce the anti-stress chemical seratonin

  • 1 large carrot
  • 2 stalks celery
  • 1 large handful flat leaf parsley
  • 1 lemon
  • 1 red apple

parsleyFlat leaf parsley is always good to grow and have around. It contains high amounts of vitamin C, A, chlorophyll, calcium, magnesium and iron. Add a handful to sandwiches, salads or juices. Its flavour is so mild you can chop it and toss it through cooked rice or potatoes.

If you would like to learn more about The Liver and Gallbladder in Chinese Medicine Uta Kaiser and Joanne Faulkner will be running a relaxing and inspiring weekend workshop including

greenspring Morning/ Evening Yoga & Meditation

• Simple & Effective Shiatsu bodywork (Acupressure points)

• Conscious Cooking Lesson

• Personal & Group Visioning

All to create a Clear Mind and Moving Body – understanding and supporting the Liver and Gallbladder this spring

Cost €265 includes all food, instruction and accommodation.

For more information and a booking form contact;

Jo: 086 607 0432

Joanne Faulkner specializes in the energy of food in Traditional Chinese Medicine runs a Shiatsu Practice, Cookery Classes and caters holistic events and workshops.

Uta:   087 742 5717

Uta Kaiser practices Shiatsu and massage at the Dublin Holistic Centre and teaches Scaravelli inspired yoga in Dalkey and Central Dublin.



Positive Life Spring Recipes

Spring is here with the energy of upwards and outwards. New shoots pushing up through soi, moving around any object, irrepressible and unstoppable. That’s the energy we have here. Time to wake up and move, find the flexibility and feel the surge of sap rising. However sometimes after a long, cold dark winter we can need a kick start. So often we plump for a spring clean for the body, its detox time. The Liver and Gall Bladder are the organs of spring and what can overload them is saturated fats and oils so try a simple detox for a couple of weeks and cut out saturated/hydrogenated fats and oils, which includes dairy product and anything that has dairy in it like chocolate. Here’s a few recipes to help create food that is good for you but isn’t harsh or hard for the body. I think the idea with a detox is to love the body back into wellness not to beat it into submission.

Dahl Bhat

Every dahl is different but they are the mainstay food of Nepal and whilst trekking there I ate it every day. Every house had its own recipe but the general principle remained the same, rice and lentils were cheap so you could eat as much of those as you liked but the vegetables were usually expensive so these were heavily spiced so you didn’t or wouldn’t need so much of these. Here I have changed the spices for a softer option of salt but really combining pulses, rice and vegetables gives you complete proteins and a full spectrum of vitamins and minerals for the body.

• 2 tablespoons of sunflower oil

• 2 onions

• 2 cloves of garlic

• 5 cm cube of fresh root ginger

• 1 bayleaf

• 1 stick of cinnamon

• 2 tsp. ground coriander

• 2 tsp. ground cumin

• 1 tsp. turmeric

• 4 cardamom pods

• 250g uncooked red lentils

• 200g pre cooked and rinsed puy lentils

• 2 litres vegetable stock

• Salt and pepper to taste

In a heavy based saucepan heat the oil and begin to soften the onions. I usually keep the lid on to make as much juice as possible so that I need as little oil as possible. Make sure the heat isn’t too high. As the onions become translucent yellow, add the sliced garlic and ginger. Fry for a further few minutes then add all the spices including the bayleaf, cinnamon and cardamom. Keep stirring at this point making sure they don’t burn and stick, what you want is a delicious aroma as the spices are brought to life, which will take a couple of minutes. Toss the red lentils in at this point and coat them in the juicy spices. Add the stock, bring to the boil then simmer for about 30 minutes. Stir fairly regularly so that the lentils don’t stick to the bottom. Also lentils can absorb a lot of water so you may need to add more. They will break up and the consistency should be of thick soup. Just before the end, tip in the puy lentils. These keep the shape and texture, adding an appetizing appearance to the dahl.

Steamed Greens with Gomasio

It is very important at this time of year to keep up the chlorophyll intake. This boosts the Gall Bladder into producing bile which helps the liver breakdown fats and rid the body of unwanted waste materials. Another benefit of chlorophyll is to act as the sunshine vitamin D, absolutely essential for calcium/magnesium balance and absorption, a topic which I discuss further on my blog –

• Kale,brococoli/Brussel Sprouts/Cabbage. Spinach and Chard because of their high oxalic acid can inhibit calcium but they are still great for chlorophyll.

• 3 tablespoons of Sesame Seeds

• 1 tablespoon of Sea Salt

Choose as much and as many from the above greens as you like. Steam them for 5-10 minutes depending on required texture for veg type chosen. Dry roast the sesame seeds in a heavy based pan for a couple of minutes until they have a nutty aroma and are turning a golden brown. Pour into a pestle and mortar and grind with the salt until most of the seeds are crushed. It doesn’t have to be ground to a powder, varying textures improve the experience. This condiment is great over any dish but especially greens as it reduces salt intake without impairing flavour.

Sour flavours help cut through a stagnant liver. The lime juice in the following recipe will has that effect. Apples help to break down any build ups in the body especially in the Gall Bladder so the two together are a double whammy.

Spicey Apple Salad

• 4/5 tart and crisp green apples

• ½ head of Chinese Leaf

• 1 tablespoon of sunflower oil

• 4/5 red onions

• 2 green chillies

• ½ tsp. ground turmeric

• 1 inch cube of root ginger

• Juice of 2 limes

• Salt and black pepper

Core and finely slice the apples and Chinese leaf, toss them in the lime juice to prevent them browning. Meanwhile slice the onion and fry to soften in the oil. When they are beginning to become transparent, add the deseeded chillies, grated ginger and turmeric and fry for a further couple of minutes on a medium heat. Toss the contents of the frying pan the salad ingredients, mixing well adding salt and pepper to taste.