Simply chi newsletter number

 

SIMPLY QI

Tai Chi and Qi Gong Newsletter

  

 

Vol

 

A BIG NI HAO FROM THE EDITOR

 Howdy folks, as I look outside the office window I am not sure whether the weather will be, sunny, warmy rainy, haily, sleety, icey, frosty or any combination of the above, great British Autumn time I hear you cry, YAY, roll on next summer, we will know where we stand, it will just be rainy Haha.

 Anyhoo to the news: 

Mark was asked to appear in a demonstration show in Hatfield for the Chinese New Year celebrations and showed the Broad sword form, he was asked if he can do the show again next year, MMMMM a demo team coming on, maybe?

 Lots of good things happening, most of the classes are now up to speed with the 3 sets of Large Frame Tai Ji Quan that have been very generously passed to me from the Tian Family, so now the hard work begins, Mmwwahaha, (oops slipping into comic villain mode sorry).

 The pushing hands class is moving along at pace, the group are working on the single hand with circles, stepping, and application. Double pushing hands with stepping and Application and have recently started the Dalu 2 person form. Also some competition style PH that is in use with other TJQ groups that we are starting visit, notably the Regents Park group.

 The workshops have begun again, YAY, but then they stopped for the summer, BOO. We  started with a look at the Yang Middle frame, there was a group going to China and they were hoping to get tuition in that whilst we were there.

 Next two will be the location of the 14 major meridians of the Arms, Legs and Torso tracking first the Yin Channels then we will track the Yang channels in the following workshop.

 We were going to continue with the 8 energies of Taiji Quan however the news of the China trip has taken precedence this time.

 Keep up the good work.

Autumn                                                         

Autumn has arrived, and now is the time to harvest the bounty that grew during the summer so we can store up for the cold winter ahead. It is a time to organize, work hard, and finish projects that you began in spring and summer.
“In the three months of autumn all things in nature reach their full maturity. The grains ripen and harvesting occurs. The heavenly energy cools, as does the weather. The wind begins to stir. This is the changing or pivoting point when the yang, or active, phase turns into its opposite, the yin, or passive, phase. One should retire with the sunset and arise with the dawn. Just as the weather in autumn turns harsh, so does the emotional climate. It is therefore important to remain calm and peaceful, refraining from depression so that one can make the transition to winter smoothly. This is the time to gather one’s spirit and energy, be more focused, and not allow desires to run wild. One must keep the lung energy free full, clean, and quiet. This means practicing breathing exercises to enhance lung Qi. Also, one should refrain from smoking and grief, the emotion of lung. This will prevent the kidney or digestive problems in the winter. If this natural order is violated, damage will occur to the lungs, resulting in diarrhea with undigested food in the winter. This compromises the body’s ability to store in winter.” - Huangdi Neijing Suwen

Element: Metal

Color: White

Nature: Yin

Organs: Lung and Large Intestine

Taste: Spicy

Emotion: Grief

Eating with the season
In the fall, eat fewer cold, uncooked foods — such as salads — and more warm, cooked foods. Switch from salads to soups and steamed vegetables such as winter squash, winter peas, broccoli, sweet potatoes, and yams. Incorporate yellow and red foods into your meals. Start your day with hot oatmeal.
Here are some more warm and nourishing foods and herbs to add to your fall diet:

Apple, Banana, Beets, Bell pepper, Bok choy, Broccoli, Brussels sprouts, Cabbage, Carrot, Cauliflower, Cinnamon, Cranberry, Figs, Garlic, Ginger, Grapes, Horseradish, Leeks, Pears, Persimmons, Plums, Pomegranate, Pumpkin, Red cabbage, Rosemary, Sage, Spinach, Thyme, Whole grains, Wild rice, Winter squash, Yam.

ENJOY
 

 

 
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