Getting "Inner Balance" with T’ai Chi, Chi Kung, and "Push Hands"

Peter Ralston – Martial Arts Master – and an “Unveiling” Master Teacher

Yesterday morning, when the power came back on after Hurrican Irene passed through, I went down to my dance studio for my morning yoga practice. And after my body “woke up” a bit, the yoga became a bit of free-form T’ai Chi, then a bit of Chi Kung, with some of the Silk Weaving exercises mixed in. And within short order, I was back to basic – very elementary – dance movements. Really more the essentials – Anchoring and Grounding, and weight shifting. I began attending to Principles that Peter Ralston had elucidated very clearly when I was studying with him.

Peter Ralston, a martial arts Master Teacher, taught T’ai Chi and other “internal” martial arts. He was – and still is – a very effective fighter. He also based his teachings on certain core body-alignment and energetic Principles. He is one of the Master Teachers whom I reference frequently in Unveiling: The Inner Journey.

Peter has several books published, but one that got a very good review is Re-Thinking Cheng Hsin.

Peter’s teachings have had a profound impact on my dance. I particularly credit him with helping me define my first Principles, beginning with Anchoring. I spent a fair bit of time yesterday, not only in physical practice, but re-thinking how to connect the Principles with how to teach, both for beginner and advanced students. Another element underlying all of Peter’s teachings is that our practice, whether martial arts or any other area, should be “effortless.” (Now I’ll confess that my practice yesterday, during which I focused on releasing tension and having proper alignment, was pretty hard work!)

In Unveiling, I write:

This principle – that of being “effortless” – holds true for us as well. If we are seeking to cultivate our Hathor essence, then we need to create it in a way that is effortless, natural, and easy. Similarly, if we wish to access the deep wisdom of our inner High Priestess, this must especially come about in a soft and gentle manner! In part, because this is the characteristic of real power. And in part, also, this is the only way that things will work most effectively in our lives. (Unveiling: The Inner Journey, p. 165)

You can read more Unveiling excerpts at: Unveiling: The Inner Journey.

Belly Dancing in Water – The "Origins of the Dance!"

Have you ever wondered how it all started? (Belly dance, that is.)

Have you ever wondered how we – as human beings – started? Apart from Creation myth(s), and God taking a rib from Adam, and that sort of thing.

How did we go from being fairly successful pre-hominids to beings with art and culture, with complex languages, and (even) complex thoughts – on topics that range from cosmology to cosmetics to cosmic knowledge.

There had to be a “transition point,” didn’t there?

And for us women, there had to be a point at which dancing evolved.

Specifically, there had to be a point at which belly dance began to evolve, because this dance form is the oldest one that there is!

Seven years ago, I traveled on business to Hawaii. After checking in and taking a short nap, I got up, put on a swimsuit and cover-up, and walked down to Waikiki beach. It was late evening; the beach was deserted. The stars were out, the weather was warm, and starlight and hotel lights sparkled off the gentle waves.

From where the waves slowly lapped the shore, I I walked out more than fifty feet from the water’s edge, until I was chest-high in the warm water. Seaweed softly stroked my skin. I relaxed, lengthened my back, and let the waves gently rock my spine.

This, I realized, is where belly dance was born.

Several millennia ago, we women took to the beaches in the blistering Pliocene-era heat waves.

Up until that time, we (or our earliest ancestral hominids) were fruit-loving forest dwellers. When the savage Pliocene-era heat and drought decimated our favored forest dwellings, we had to live in the plains. This was too hot, and much too dangerous. Being (even then), intelligent beings, we did the only intelligent thing possible. We went to the beach! (So, for that matter, did elephants and dophins, all mammals who’ve adapted to a watery environment. The dolphins stayed and adapted further, and we and the elephants eventually went back on land.) We lost much of our “fur” in the process, and gained a great deal of intelligence. (Elaine Morgan writes about how our “beach time” helped us evolve in The Descent of Women (1972); another really good smart woman’s “beach read.”)

So there I was, in the slowly, lapping waves, under a moonlit and starry night, with seaweed stroking my back and thighs. I relaxed, and “reconnected” with my ancestresses.

And guess what? My body naturally and instinctively began to do the most fundamental movement in Oriental dance (belly dance); an “undulation.” I “undulated” up and down my spine, in rhythm with the waves and the seaweed.

I floated my arms out to my sides, and let them “rest” on the soft swells of the water. Once again, naturally and instinctively, they moved on their own, in a pattern that we now call “snake arms.” It has nothing to do with snakes, not really. When we women first “evolved” this dance movement, it was because our arms naturally responded to the movements of the waves.

You can read an excerpt from Elaine Morgan’s Descent of Woman.

We (or our early pre-human ancestors) spent a lot of time in the water. Enough time to morph us into what we are today; mammals who stand on two legs instead of four; mammals who use speech (which carries beautifully over water); and mammals who have hair on our heads (to protect our heads from the sun’s rays), but who don’t need much hair on the rest of our bodies. We also became mammals who dance.

We have evolved so that standing in water, responding naturally and instinctively to a soft, gently lapping wave, is enormously soothing to us. This kind of movement releases tension. It gets us back to our “calm state.” Movements that “flow” and “undulate” our spine – whether done in water (ideal) or on land (since that’s where we now live) – help us feel good. And movements that open up our shoulders, and stretch out our pectoral muscles, and release our neck tension (especially when done in water) feel very good indeed.

Experiment on your own (if you must), or with a girlfriend or two or three, and even consider asking a belly dance teacher to come up with a “belly dance in the pool” class for you! No matter how it goe, you’ll learn (or discover) means for reducing neck and back tension, unwinding the tight spots in your clavicles and pectoral areas, and even ways for reducing the impact of carpal tunnel syndrome.

What better way to counter this summer’s heat waves? Enjoy!

Yours in dance – Alay’nya

Rebuilding Personal Energy (Ch’i)

Building Personal Energy (Ch’i)

Over the past few days, my personal energy levels had dropped down a bit. I was a bit more tired in the afternoons, and craving carbohydrates and sugars. These were tell-tale signs that my energy and balance were off.

To start rebuilding my personal energy, or ch’i, I prepared with a short and easy yoga session (mostly to stretch out the leg meridians; these help with sleep and relaxation), and took a nap. (Always a good choice.)

When I woke up, I found a good action movie on TV that was just getting started, and did a two-hour yoga/core/resistance/stretch session. Just the basics, nothing new and certainly nothing fancy. But I felt hugely better afterwards.

Then I did some juicing with the last of the “juicing greens and veggies” that I had stored in a special kitchenette where I keep the juicer (and a garbage disposal for handling waste, even though I compost most of it). A dedicated area helps, as a week’s worth of juicing veggies and greens takes up a lot of room. Also, since this is “raw foods,” it’s best to keep it from meats and other food types. My ingredients were: a whole small beet, a whole large carrot and a whole Granny Smith apple, a small handful of parsley, a small handful of cress, and a few stalks of celery (including the leafy parts at the top, and the “celery root” area below the stalks). This was one of the best combos I’d ever made, it was great!

By this time, my energy was perking up. I wound up doing this in the middle of the night, so my goal now is to calm down and go back to bed. However, the combination of yoga and exercise, together with the nutrients from the freshly-squeezed greens and veggies, has my energy flowing again.

It is from this slightly more energized state that I started doing some basic T’ai Chi, and the silk-weaving exercises.

I’ve looked online for vids of the silk-weaving exercises as described in Michael Minik’s book (referenced in a previous post), and couldn’t find any good, “basic” ones. I’m sure that chi kung training is similar, but at some point I’ll try to do a simple little silk-weaving vid, and post on YouTube. This is a great energizing practice, especially when used in conjunction with the basic things that get our bodies moving and our energy flowing.

P.S. – I’m still winding down and getting ready to go back to bed. Herbal tea – I use Celestial Seasoning’s “Sleepytime Extra,” the valerian helps induce sleep, and stir in a little GABA. Also have a chug of the Calcium/Magnesium components of the two-part liquid vitamins that I get from Dr. Sievers at Care Plus in Fairfax, VA.

It’s only when I’ve done a good bit of yoga and stretching to warm up and get my lower back released, and core work to get my abdominal muscles engaged, that I feel ready to fully take advantage of T’ai Chi. And then, only after all of that do I feel that my body is really ready to work with dance. The elements of Oriental dance involve so much stretching and flexing of our spines, our pelvic girdle, and diaphragms – and so much core strength if we are to do it right – that we can have a really good dance workout if half our time (or even more) is spent with warm-ups and preps, getting our body ready to move in the right way. Then the dance techniques flow from internal strength and connection, rather than from being “imposed.”

And we have a much better chance of doing energy circulation work in dance if we’ve prepared properly.

Raw Foods, Real People, and Cold Weather

Dear Ones —

I made a mistake last night — ate homemade beef stroganoff w/ noodles for dinner. It tasted great, was filling on a cool autumn evening, and was SO not right for my body! Not that I felt “wrong” this morning — just — not so “right.” There is a feeling that we get when we eat the right foods, at the right time — we feel “lighter and brighter.” And this wasn’t it.

So I promised myself that today would be — at least mostly — a “raw foods” day.

Perhaps I’m inspired by finding the Raw Divas’s website last night. That was a nice treat! A whole lot of advertising and promo-blather, but their hearts are in the right place, and if you read and click far enough / long enough, you do come across some useful (free!) information.

And before going further — a brief pitch for my fave raw-food read; Raw Food, Real World. Co-authors and raw foods restauranteers Matthew Kenney and Sarma Melngailis both motivate and inspire with their youthful and bouyant energy, and delightful recipes. (A word of warning: Their suggestions are rarely for those short on time, and some of the most interesting options require both a dehydrator and substantial advance preps. Barring that, the pictures and recipes are inspiring and might get some of us “over the hump” of having to devote extra time.)

As a sidebar, now that people are getting much smarter about intermet marketing “methods,” it becomes progressively difficult to wade through sites that are mostly promo-pages, with a whole lot of fluff, and very little behind them. MOST of what you would desire to find can be obtained from your local library, for MUCH cheaper than the various e-books, e-zines, and other items hawked on the net.

For example, I recommend going to the library first for your raw-food reads. Take home a bunch of books, load up on the most attractive and vibrant fruits, greens, and veggies you can get from either a farmer’s market or your most trusted food store, and find out what you REALLY do over the next week or so. A week or two in the “real world” of your own kitchen will let you connect ambition with reality. Then, and ONLY then, decide on what books you REALLY need for your long-term private libary, and what internet thing you REALLY must download, at the cost of pulling out your credit card.

That little diatrabe aside, back to raw foods — something that we dancers all need, because they deliver high-quality energy, especially if done right.

I’ll admit to being motivated — at least in part — by reading about fashion designer Donna Karan’s experience Donna Karan’s experience with a raw-foods diet. She both lost weight AND improved her energy level! Donna was mentored in her new approach by Jill Pettijohn, live-foods advocate and chef.

But, as the Karan article notes, not all of us can afford live-in chefs.

In the “real world” in which many of us live, we have two challenges when it comes to increasing the raw/live ratio of foods:

Finding the time in the first place — the big challenge for all of us, and I’ll address it in a minute, and
Now that it’s cold, the LAST thing we want are a bunch of cold, raw veggies. Most of the time, we can scarcely get excited about them in the summer — but who wants cold and raw when that’s exactly what we face when we go outdoors?

The time challenge first — because that is often the biggest stickler in our lives, and with holidays coming up, the last thing we need to do is to make our lives more complicated.

I have found, through sad experience, that going to the farmer’s market is an uplifting and inspiring event — so inspiring that I will often come home with MUCH more than I can use in the reasonable future. What is worse, I too often have not “connected the dots.” Between the joyous and exuberant sensory stimulus of all these wonderful fresh market things and the actual act of eating these lovely items, there is some necessary preparation. And left to my own devices, such preparation gets postponed indefinately … until I wind up chucking those once-lovely veggies that have gone well past their “use-by” date.

There are three steps that I’ve found that help me get on track, and stay on track, with the veggie-intensive approach to living. Because they work well for me, they might also work for you!

(1) Have something of an action plan before going to the food store / farmer’s market. I’m not saying that you need to be rigid — but put things together in your mind before you shop. For example, if you’ve checked the weather, and know it will be cold, windy, and rainy, you know that you will want something warm. Something that will SMELL good when you come into the house. Think about how you want to nourish yourself emotionally and sensually as well as physically.

Think also about your time-plan for the week ahead. Will you be coming home tired and late, and just want to eat and relax? Then you know you need at least one crockpot meal. Will you have an evening where you’ll come home, have a half hour or so, leave for an hour and a half, and then come back for dinner? Then think about something that can do a slow-bake in the back of the oven.

As you form up your major strategies, think through how you’re going to use your leftovers — what you want to make in extra quantities so that you have plenty for lunch or dinner later in the week. Now — the “raw” part: Around these time constraints, factor in where and how you’ll add in the “raw foods” (or those given a bare-minimal saute). Sometimes this will happen, sometimes not.

Add this to your knowledge of what is seasonal, what feels good to you right now, make a mental list and/or jot down a few notes. If you’re thinking about shopping at a Saturday morning farmer’s market, take time Thursday or Friday evening to look through your recipe books to see what inspires you. Make note of any special ingredients, and try to pick them up on the way home from work — so that you don’t expend valuable weekend time on extra shopping.

Next — and this is a big one — plan on taking at least twice as much time for your “food shopping adventure” as usual. When you get home, and AS YOU UNPACK (except for getting the things that need to be cold into the fridge), prep your foods before you stash them.

For example: If you buy onions and mushrooms, with the intention of folding them into three or four different dishes over the week, cut up the onions right away, and start sauteing them in olive oil or butter. While they start to brown, cut up your mushrooms, throw them in. Then store your pre-cooked onion-mushroom mixture, not the “raw” raw ingredients. (Yes, I know this post is about raw foods. We draw the line at raw onions. Raw onions do not enhance intimacy later in the day.)

If you bring home a cauliflower, pull off the leaves, and cut out the core. If you know that you want cauliflower “florets,” cut a bunch of them NOW, while the thing is in front of you.

This takes time. The benefit is that you increase your likelihood of actually using and eating these wonderful foods!

Third point — all on the “time-challenge” end of things. In some areas, you’ll be better off buying things that are at least semi-pre-prepped. For example, you might buy a package of cut-up butternut squash pieces. Saving yourself fifteen minutes is worth the extra expense. You be the judge.

Now, on to the REAL challenge. It’s winter. We want warm, rich foods. Not cold salads.

Step 1: We can tolerate a fair bit of raw if it is cut up small and covered in a nice, rich sauce. This is NOT a time for fat-free! (Such an idea is an insult to our system, especially in cold weather.) Remember that fats carry flavor, and fats carry fat-soluble (not water-soluble) nutrients. And we need both; the first nourishes our psyche, the latter our body.

So invest in good salad dressings, cut your veggies up small, and take both with you to the office, along with some easily-added protein — a can of fish, or a little left-over salmon, or some of those pre-cooked chicken pieces. Add guacamole or raw pine nuts for a little extra richness and flavor, and you have a totally acceptable year-round meal. Perhaps a little soup, maybe a few crackers or nuts, and you’re ok. Allow your raw-veggie salad to come to room temperature before eating; that will also help on a cold day.

Space your foods out during mid-day; a lot of our cravings come from system-crash when we push too long without nutrients.

Second, make it easy for yourself — spout some nuts (yes, get raw nuts, such as almonds, and let them sit in water overnight — then drain, and store in the fridge). Use these as a snack. Year-round, they give you not only the “raw,” but the “live” food experience. Add sprouts to your salads / sandwiches; another easy way to get “live.”

Sometimes we just need cooked foods — some foods might be too dense to be enjoyed raw; brussels sprouts come to mind. Also the heavier winter squashes, and the denser and darker greens.

Sometimes, a little saute is all that is needed. Sometimes, we must do more.

Right now, I’m learning how much I need to cook foods in order to bring out their flavor, and make them enjoyable as well as nutritious.

I’ll share my findings, and please — feel free to post a (useful) comment — especially, link us in to good books and recipes!

Category: Healing & Rejuvenation