In Ayurveda the timing of dinner is guided by your dosha and the strength of your digestive fire (agni) – and how skinny you are. Thinner, more Vata-dominant individuals have more air in their constitution and a naturally lighter metabolism, so going to bed with a small, warm, pacifying meal in the stomach helps them sleep better and keeps their energy grounded. If they go to bed hungry, their airy nature becomes aggravated, leading to restlessness or disrupted sleep. Heavier, more Kapha-dominant individuals digest more slowly, so eating earlier in the evening prevents stagnation, heaviness, and toxin buildup overnight. By adjusting dinner timing to body type, Ayurveda helps each person support their digestion, restore balance, and sleep in harmony with their nature. Yogi Cameron’s suggested recipe for a pacifying snack before sleep (to lose weight and sleep soundly, and yes this can replace dinner) is half a cup of hot milk with ginger, cardamom and nutmeg. Listen to the full conversation “Ayurveda vs. TCM: Two Ancient Medicines, One Truth About Balance” with @yogicameron on Mind Your Manners podcast. Comment LINK and I’ll DM you the link to this episode.
In the early 1900s, powerful industrial forces like John D. Rockefeller shifted American medicine toward a standardized, science-based, pharmaceutical model. As hospitals and medical schools aligned with this new system, traditional healing arts—like herbalism, homeopathy, and energy medicine—were pushed to the margins. But the natural-healing traditions never disappeared; they simply lived underground in families, communities, and holistic lineages. Today, people are waking up to the wisdom that modern medicine and natural medicine can complement each other. The desire to understand our own bodies, our energy, and how to truly heal is stronger than ever—and these ancient tools are finally resurfacing into the mainstream. Listen to the full conversation “Ayurveda vs. TCM: Two Ancient Medicines, One Truth About Balance” with @yogicameron on Mind Your Manners podcast. Or comment LINK and I’ll DM you the episode link.
Ghee is one of Ayurveda’s most sacred daily medicines—warming, nourishing, and deeply grounding for the body. It strengthens “ojas,” your vital life essence, which supports immunity, energy, and emotional resilience. Ayurvedic texts say ghee carries nutrients into the deepest tissues, including your bones, helping lubricate joints and support long-term bone strength. Just a spoonful a day can calm digestion, balance inflammation, and steady the nervous system. Ghee is butter made better: the water and milk solids are removed, leaving pure, lactose-free nourishment that’s easier to digest and gentler on the body. Butter is heavier, harder to absorb, and burns quickly—ghee stays stable, soothing, and deeply nourishing. I’m a big butter fan, but after @yogicameron told me about ghee, it has now replaced butter in my home! Listen to the full conversation “Ayurveda vs. TCM: Two Ancient Medicines, One Truth About Balance” with @yogicameron on Mind Your Manners podcast or comment LINK and I’ll DM you the episode.
The frequency of turning 40 just turned all the way up and so did my pleasure 🌹 I’m partnering with @bellesaco on my birthday to gift Rose suction toys to everyone who places an order 😇 Sign up to get yours on my IG page now 💫 #bbpartner
The frequency of turning 40 just turned all the way up and so did my pleasure 🌹 I’m partnering with @bellesaco on my birthday to gift Rose suction toys to everyone who places an order 😇 Sign up to get yours on my IG page now 💫 #bbpartner
The frequency of turning 40 just turned all the way up and so did my pleasure 🌹 I’m partnering with @bellesaco on my birthday to gift Rose suction toys to everyone who places an order 😇 Sign up to get yours on my IG page now 💫 #bbpartner
The frequency of turning 40 just turned all the way up and so did my pleasure 🌹 I’m partnering with @bellesaco on my birthday to gift Rose suction toys to everyone who places an order 😇 Sign up to get yours on my IG page now 💫 #bbpartner
Think all grey hair is the same? Not exactly. Let’s break it down: ✨Fully pigmented = rich in melanin (aka the pigment that gives your hair its natural color) 🌫️ Grey hair = strands that are starting to lose melanin—you can’t see the change with the naked eye, but it’s visible under a microscope 🤍 White hair = complete melanin loss—these are the strands you do notice in the mirror, and they’re very unlikely to be repigmented Here’s the thing: grey hair can be repigmented. It’s the stage where you still have a chance to hold onto your color—if you take a proactive approach to your hair routine. That’s where Arey comes in, science-backed formulas designed to support pigment preservation and keep your hair looking (and feeling) its best—now and later. Tune in to the whole conversation between @sarajaneho and @jaysmall on “Reversing Grey Hair” – Episode 3 of Mind Your Manners – wherever you get your podcasts on YouTube
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Snapshots from my meals in China where each dish is both a work of art and a lesson in Traditional Chinese Medicine. Pic 1 – In TCM, purple and dark-colored foods (yam, cabbage, corn, cauliflower) correspond to the Kidney system and nourish Yin, build Essence (Jing), strengthen blood, and improve circulation. Purple indicates rich antioxidants, which TCM interprets as having heat-clearing, toxin-removing, and blood-invigorating effects. Pic 2 – Youtiao – the long, deep-fried Chinese breadstick. In TCM, any food deep-fried and oily is damp-producing and phlegm-producing. Not for individuals with heat, dampness, or weak digestion. Pic 3 – Bamboo shoot clears heat and resolves dampnesss. It also helps to regulate water circulation and resolve phlegm. Pic 4 – Crab, and in the foreground is my guilty pleasure – foie gras pate sandwiched between peking duck skin and hawthorn chewy fruit. Pic 5 – In Chinese fine dining your table setting has 2 pairs of chopsticks. The outer chopstick is your serving chopstick that you use to take food to your plate. The inside chopstick is what you use to eat and put in your mouth. Don’t get them mixed up! Pic 6 – Abalone is used to nourish yin, calm the liver, clear heat, and improve vision, treating issues like headaches, dizziness, red eyes, and blurred vision. Pic 8 – White tea (白茶) clears the lungs. Pic 12 – I found a new chiropractor Dr Zhang near my house in Hangzhou who is young but gifted and the clinic is a hole in the wall. We shoot the sh*t about TCM. Pic 13 & 14 – After feeling my pulse Dr Zhang recommended a TCM formula for kidney yang deficiency called Jinkui Shenqi Wan to warm, tonify, and restore Kidney Yang, improve fluid metabolism, and support Qi movement in the lower body. Pic 15 – Dr Zhang told me to eat more black coloured foods to support my kidney yang. So right after my session I had a bowl of black sesame paste—often eaten as a warm, smooth dessert in Chinese cuisine (and some black sesame jelly cubes on the side). It is considered a superior longevity food in TCM. Pic 17 – In Hong Kong my stepmum always drops off soup at my apartment. This carrot, lotus root, pork bone soup is a classic!
Are we really supposed to dye our grey hair forever?! Expert @jaysmall and I unpack the pressure, the choice, the options, and what beauty means as we age. Listen to the full conversation on Mind Your Manners Episode 3 “Reversing Grey Hair” wherever you get your podcasts Youtube 🎀
