Spring Inspiration
April 5, 2012, 5:20 am
Filed under: Gardening, Massage Therapy, Spirituality, Uncategorized | Tags: , ,

What a beautiful evening!

As I sit in my living room feeling inspired, I can hear the big drops of water fall from the balcony upstairs onto my porch.  I feel the cool, rainy breeze blow in from the back door.  Earlier, I brought more plants outside to soak up the spring-time rain.  I love looking out my back door and see the wonderful potential my garden has.  I love seeing the herbs in pots reaching up towards the sun! I can hear my beautiful partner stirring in bed as he gently drifts off to sleep.  And now, I’m finding myself reflecting on how beautiful my life is.  Looking back through all we have been through and looking forward to all of future events.   Wow, there is nothing like a refreshing spring-time storm to leave a gal feeling grateful!

I have my hands in a few projects and it feels good to help others feel good! I love creating! I’m thinking about writing my first article regarding Ashiatsu Oriental Bar Therapy (R) and why it is so awesome.  Why is ashi such an awesome massage? The constant and consistent pressure allows for a release in the muscles and tissue that is deeper than the surface yet above the pain threshold.  I wonder if there have been any studies done about healing soft tissue injuries with massage and how connecting with a particular layer of tissue could bring about relief and balance.  I also ask myself, “Why does everyone (ok, almost everyone), love massage? I know I do; but why? I love the feeling when I first lay my hands or feet on a client.  You can literally feel their whole body take a big, deep breath. That is connection. That is the earthly bond between us as spiritual beings!

My newest passion is to inspire other therapists and holistic healers to spread the word to anyone and everyone! There is more than enough work for everyone and the more we spread the word of whole-body-health, the more people will start to realize it is real and not just some fad.  This goes beyond massage! How can we expect to thrive when we are eating dead food? How can we expect good things in our lives when we have un-positive thoughts? This is the year of change and I welcome it with open arms! Working together–everyone benefits.


In Gratitude,

Sara Ann 🙂



September 2, 2011, 5:15 am
Filed under: Cooking, Gardening | Tags: , , ,

On a whim, I decided to buy a seed pack of Wheatgrass seeds. I’ve heard wheatgrass is super awesome for you and I know it’s used in smoothies quite often. I planted it and in about 2 days I had sprouts!

2 Days!

2 Days!

Ok.. now that I have sprouts..what do I do with them?

I’ve heard in the past that you need a special juicer so you don’t clog a regular juicer.  Tonight, while Micheal is sleeping and I’m not, I thought I would do some research. I came across a really good article on the benefits of wheatgrass. The full article can be found here:


The low-down on juicers: 

  • Electric juicers are expensive.  The cheapest one was $299.
  • The reason you should use a wheatgrass juicer instead of a regular juicer.  Just as I suspected, the grass can actually clog your juicer.  Furthermore, the high speed of the blade can actually oxidize the enzymes.  Which means you may loose some of the goodness you are trying to achieve by consuming wheatgrass. Regular juicers have an RPM of 1000 and wheatgrass juicers have an RPM of 80-120.  (I found this info on the same website as above).
  • There is another option! A Manual Juicer!! Which looks a lot like the canning materials my parents used to use for tomatoes.  On this website, the manual juicers were still $95.  (This image is from the same website as above)


  • On Livestrong.com, they mention putting wheatgrass into a blender and then straining the juice. I wonder about the oxidizing of enzymes, the blender seems pretty harsh too.


  • I did find on livestrong.com, that most people do not ingest the blades because they are fibrous and do not digest well.


Well- I’m still not sure what I’m going to do with this wonderful sun food.  I do know–I want it in my body.

From the Kitchen…
August 7, 2011, 9:39 pm
Filed under: Cooking, Gardening | Tags: , , , , ,

Today my day consisted of laundry, grocery shopping, kombucha, and my first time in the kitchen with pesto & spring rolls (not together though, bleh!)

I had received a bunch of fresh basil from my friend Holly, so I thought I would try my hand at making my own pesto from scratch.  I heard it was easy so I thought I would attempt it.

First off, you should know, I rarely use recipes.  I have this second nature for most things cookery so most of the time I have a skeleton idea and just go from there.  The ingredients I were told to use were:

Basil Leaves


Pine Nuts (for cheaper substitution, cashews or any oily nut) 

Lemon Juice (yummy taste and basil preserver) 


Throw in food processor and you’re done..right?

As I started, I realized I wasn’t sure if it was safe to use basil leaves and stems or just leaves.  I did a quick google search and sure enough, use only the leaves.  I don’t think the stems will kill you or anything but I think it makes the pesto consistency change.

Lessons Learned: I need more basil. Also, I think the nuts need a few choppings more than the rest of the ingredients. I still think I’m going to use my less-than-perfect pesto for something.. maybe sauté with mushrooms?

I haven’t tried the spring rolls yet, you’ll have to stay tuned for the results.

Fall Beets!
August 7, 2011, 3:12 am
Filed under: Gardening, Outdoors, Uncategorized | Tags: , ,

I’m so excited! I learned yesterday I can plant beets for fall harvesting!  I guess beets grow best in cooler weather so the fall will consist of beets!

In preparation of these lovely purple veggies, I thought I would share a recipe I can’t wait to try! Hopefully, to inspire you as well!

I took this from Farmgirl Fare:

Give Beets A Chance:
Caramelized Beets With Garlic Recipe

So easy. Scrub your pile of fresh beets under running water. If the skins seem a bit thick or tough, you can peel them. (I’ve never made this with storebought beets—or ever bought beets at all, come to think of it—so I don’t know what the skins are like.) Trim tops and bottoms, then cut into about 1-inch dice.

Pour a generous amount of your favorite olive oil in a large skillet or pot and heat. Add beets, stir to coat with oil, then cook slowly, stirring often.

Meanwhile, peel several cloves of garlic, sprinkle them generously with salt, and chop them up. When the beets are fully cooked and caramelized, make a hole in the center of the beets and add the garlic, stirring around to make sure the garlic touches the bottom of the pan and cooks. Cook about 1 or 2 mintues; do not let garlic brown. Stir garlic into beets and serve.

If you happen to have any leftovers, they taste great the next day, either reheated or straight from the fridge.