Touchstone Acupuncture

01/29/2026

Wok-Braised Tofu with Brassicas
This vibrant dish nourishes Spleen and Lung Qi while gently clearing stagnation. Tofu provides clean, grounding nourishment that supports Qi and Yin, while brassicas like broccoli, bok choy, or kale help move Liver Qi, transform phlegm, and clear heat. Light braising warms the ingredients without compromising their fresh, upward energy. The result is a balanced, harmonizing meal that supports digestion, detoxification, and steady vitality—perfect for transitional seasons or anytime you need a gentle reset.

👩‍🍳 Head to my blog (link in bio) for the recipe!

01/27/2026

Deep breathing tells your nervous system: you’re safe.
It lowers stress hormones, improves circulation, supports digestion, and brings you back into your body.
One breath at a time, healing happens.

Deep breathing tells your nervous system: you’re safe.
It lowers stress hormones, improves circulation, supports digestion, and brings you back into your body.
One breath at a time, healing happens.

01/26/2026

01/23/2026

Greetings to all my precious people!!

We are in the final days of deep winter. Imbolc - the Celtic festival marking the first stirrings of spring - arrives in one week. The Fire Horse year begins on February 17th, bringing a different energy entirely: active, passionate, forward-moving.

But you're not there yet. You're still here. Still in the dark. Still in the quiet.

And this is exactly where you need to be. Because what happens in these final weeks of sanctuary—what emerges from the tending you've been doing—is resilience.

Not the grind-your-teeth, push-through-exhaustion kind of resilience that our culture celebrates. Not the "suck it up and keep going" resilience that leads to burnout.

But true resilience: the deep, rooted strength that allows you to meet life's demands without abandoning yourself.

This is what we're exploring this week.

👉 Head to my blog
(link in bio) to read my latest post: Resilience Emerges

Photo by Pedro Sanz on Unsplash

01/22/2026

Adzuki Bean & Kabocha Squash Stew

This hearty, grounding stew gently strengthens the Spleen and Kidney systems, making it ideal for cooler seasons or anyone needing digestive and Qi support. Adzuki beans help drain dampness, reduce bloating, and support healthy fluid metabolism, while kabocha squash nourishes Qi with its naturally sweet, warm nature. The combination brings warmth to the middle burner, stabilizes blood sugar, and builds steady, clean energy. Comforting yet medicinal, this stew harmonizes digestion, supports vitality, and leaves the body feeling warm, rooted, and well-nourished.

👩‍🍳 Head to my blog (link in bio) for the recipe!

01/20/2026

A cup of warm tea, a pause in your day, a moment to reconnect.

Winter is Kidney season — the time to restore your energy, protect your yang, and slow down.
Sip mindfully. Breathe deeply. Let warmth fill your core. 🍵

01/16/2026

Greetings to all my precious people!!

We are at the midpoint of January now—halfway between the Winter Solstice (the longest night, the turning point) and Imbolc (February 1, when the first stirrings of spring become undeniable).

This is liminal time. In-between time. The seeds are moving beneath the soil, but nothing is visible yet above ground.

👉 Head to my blog
(link in bio) to read my latest post: Tending Sanctuary

Photo by Andrea Jaeckel-Dobschat on Unsplash

01/15/2026

Black Rice Porridge with Goji, Pear & Cinnamon

This nourishing bowl strengthens the Kidneys and Spleen, making it perfect for winter wellness. Black rice is deeply grounding and supports Essence, while pear moistens dryness and soothes the Lungs. Goji berries gently tonify Blood and Yin, offering steady nourishment without heaviness. Cinnamon adds warming Yang support, enhancing circulation and digestive fire. Together, this porridge builds vitality, replenishes Yin, and warms the body from within—perfect for cold mornings, hormonal balance, and seasonal nourishment.

Ingredients:
½ cup black rice, rinsed
2 cups water
1 cup unsweetened almond or oat milk
1 ripe pear, diced
1 tbsp goji berries (soaked 5 minutes in warm water)
½ tsp cinnamon
1–2 tsp honey or maple syrup (optional)
Small pinch sea salt

Optional toppings: toasted walnuts, extra goji, black sesame seeds

Instructions:
1. Add rinsed black rice and water to a small pot. Bring to a boil, then reduce to a low simmer.

2. Partially cover and cook for 30–40 minutes, stirring occasionally until rice begins to break down.

3. Add almond/oat milk, diced pear, cinnamon, and a pinch of salt. Simmer 5–8 minutes.

4. Stir in soaked goji berries. Add honey/maple if using.

5. Serve warm with toppings of choice.

Optional Variations
Add fresh ginger for more warmth.
Swap pear for apple.
Replace milk with more water for a lighter texture.
Stir in collagen powder for additional protein.

01/12/2026

01/09/2026

Greetings to all my precious people!!

Last week, we began the practice of returning—the simple, profound act of noticing when you've left yourself and choosing to come back. To your breath. To your body. To this moment.

Many of you wrote to share what you noticed. The restlessness at first. The wandering mind. The urge to check your phone, to DO something, to be anywhere but HERE.

And then—sometimes in the third or fourth day—a softening. A settling. A recognition: "Oh. I'm here. I'm safe. I can rest here."

This is not small. This is the beginning of sanctuary.

👉 Head to my blog
(link in bio) to read my latest post: Creating Sanctuary

Photo by Aziz Acharki on Unsplash

01/08/2026

🌾 Spleen-Warming Barley, Mushroom & Herb Soup

This nourishing winter soup supports the Spleen and digestive fire, helping the body transform food into steady energy. Barley gently drains dampness and strengthens Spleen Qi, while shiitake mushrooms boost immunity and help clear cold-damp from the body. Aromatics like ginger, onion, and garlic warm the middle burner and keep Qi moving. Cooked slowly with a mineral-rich broth, this soup grounds, warms, and replenishes—perfect for colder months, sluggish digestion, and anyone needing a little Spleen-loving comfort.

Ingredients (4–6 servings)
1 cup pearled barley (washed and soaked 30 min if possible)
1 Tbsp ghee or sesame oil
1 medium yellow onion, diced
3 cloves garlic, minced
1–2” piece fresh ginger, sliced
2–3 cups mushrooms (shiitake + cremini mix), sliced
2 medium carrots, diced
2 ribs celery, diced
6–7 cups bone broth or vegetable broth
1–2 tsp tamari or sea salt (to taste)
1 tsp white pepper (warming!)
1 small bunch fresh thyme (or 1 tsp dried)
1 bay leaf
1 handful chopped parsley or scallions to finish

Instructions:
1. In a heavy pot, warm the ghee or sesame oil on medium heat.
2. Add onion, garlic, and ginger. Sauté 3–5 minutes until fragrant.
3. Add mushrooms, carrots, celery, and white pepper. Sauté another 5 minutes.
4. Add rinsed barley, broth, thyme, and bay leaf.
5. Bring to a boil, then reduce to a simmer. Cover and cook 40–50 minutes (until barley is tender).
6. Taste and adjust seasoning with tamari/sea salt.
7. Finish with fresh parsley or scallions and serve warm.