How to Change Negative Thinking to Positive Thinking Why replace negative thinking? When negative or fearful thoughts become a part of everyday life, we see some deleterious effects psychologically and physiologically. Everyone suffers from incessant negative thoughts at some period in their lives, hopefully for a short period of time before a positive response or resolution alleviates the negative effects. Real or perceived issues have identical physiological responses. One's thoughts can lead to an increase in heart and respiration rate, initiate nausea, cause profuse sweating, trembling, tingling or numbness in the extremities. Chronic worry may translate into a stress disorder, and is physically injurious to all of the bodily systems; in particular, the immune, endocrine, digestive, cardiovascular and the reproductive systems. Conversely, positive thoughts initiate positive emotions; they bring about feelings of contentment, empathy, and a sense of well-being and happiness. Positive emotions also initiate healthy physiological responses. One of the most commonly researched responses is the increase in immune response.1 Positive attitudes build enduring personal resources, leading to better stress resistance and reduced recovery time after a negative incident.2 Numerous studies show that happy individuals are successful across multiple life domains, including marriage, friendship, income, work performance, and health.3 In short, thoughts beget appropriate bodily responses -- negative thoughts have negative effects, and positive thoughts have positive effects on the mind/body/spirit. So, the real question is "why not replace negative thinking?" How do we change our negative thinking to positive? To tell someone to think good thoughts seems useless, and potentially annoying if the recipient of the advice is under emotional strain or facing a serious health issue. Finding practical methods to engage positive thinking has been one of the major aims of Mind-Body medicine. [...]
Vata Balancing Fall Recipe Gingered Squash Soup October through February is Vata season. Vata is associated with a windy, dry, and a cooler climate. As our external environment changes, it increases Vata in our own internal environment. It is important to make some basic changes to our daily routine to stay in tune with the external environment. If we remain in tune with our natural surroundings, we are able to maintain balance in our bodies, keep our immune system strong, as well as store and conserve our energy resources to get us through the cold winter months. Directions: 2-2.5 lbs butternut or acorn squash, 1Tbs freshly grated giner root 1 cup cashew milk (or 1/2 cup pureed cashews, add enough water to make 1 cup) 1 teaspoon brown sugar 1 Tbs minced cilantro leaves 1 Tbs ghee Salt pepper to taste 1 tablespoon raisins (optional) Bake or steam squash. Peel and cube squash. Saute in ghee 2 minutes, cashew milk, ginger root and brown sugar for 5 minutes. Use an immersion blender to puree. Garnish with 1/4 tsp grated fresh nutmeg.
The foods we eat influence our health, that is undeniable; but what foods to eat and WHEN is information that is not often explored in our modern, western approach to nutrition and medicine. Ancient healing arts such as Ayurveda and Traditional Chinese Medicine (TCM) are well versed in prescriptive eating to optimize one's individual constitution as well as food item adjustments (addition or subtraction) for seasonal factors such as the dry, windy, cooler Autumnal air. Adding more oils, fleshy fruits (such as pears and persimmons), squashes (butternut and acorn squash) and root vegetables (turnips and lotus root) are great ways to counteract the potential negative effects that the change of season may have on our minds/bodies this late fall. Another easy addition to consider is warming spices added to every meal. Fall spice recommendations include: cardamom, cumin, fennel seed, hing (don't let the smell scare you!), ginger, turmeric and saffron. Below are some ideas that bring a combination of the food items and spice recommendations to your table this season. Crushed cardamom seed is wonderful in warmed milk, stewed fruit, or mulled beverages (mulled wine, cider or juice). Cumin seed lightly toasted added to rice, beans, lentils and root vegetable dishes. Fennel seed is a nice digestive aid which is not overly-heating. It can be used in sweet or savory dishes. It helps to reduce gas. Hing (Asafoetida) is very strong smelling. It is used to reduce gas in dishes with pulses and legumes. A very small amount of it is needed. The strong smell dissipates with cooking. Once cooked, it has a pleasant, caramelized onion flavor. Ginger is a great digestive aid; it can be used dried or fresh and added to any recipe. Try boiling a [...]