 What is Reflexology?
Reflexology, the fastest growing holistic therapy in the health and wellness field, is safe, non-invasive and drug free. It utilizes sensitive hand techniques for a unique, individualized therapy that benefits the entire body. Reflexology is on the cutting edge of modalities offering to assist in health maintenance and support for the body's own healing process.
Reflexology has been practiced by many cultures for millennia. This technique has long been known to promote relaxation and to have other therapeutic benefits. It is a therapy backed by scientific research and is based on the premise that there are zones and reflex points in the feet, hands and ears that correspond to the entire body. The trained reflexology therapist applies pressure using the thumb, finger and hand techniques to these reflex areas stimulating the related body regions or organs to promote relaxation, stimulate circulation, and reduce stress.
Reflexology is represented by professional organizations, by the Reflexology Association of America, and the American Reflexology Certification Board.
Benefits of Reflexology
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Provides a quick route to deep relaxation and stress reduction.
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Promotes balance and normalization of the body naturally.
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Increases circulation, with the delivery of oxygen and nutrients to the cells.
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Supports health and well being.
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Strengthens the immune system.
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Relieves joint pain due to arthritis.
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Improves digestion.
Recent research has confirmed that reflexology relaxes tension, normalizes gland and organ function, and improves circulation. It has further shown that reflexology is effective in several other areas such as reduction of pain, improvement in effectiveness of medication, and avoiding side effects of drug therapy while achieving positive results. (www.reflexology-research.com/question.htm) Reflexology can be incorporated into an overall healthy lifestyle, which includes attention to diet and moderate exercise.
Piera Panozzo, LMT, ARCB.
Piera is the owner of Soleful Touch, Inc. located at 1891 Post Rd, Unit C, Fairfield CT 06824. She can be reached at 203-227-6285; email: solefultouch@aol.com; website: www.solefultouch.com.
She is a graduate of JSG School of Massage Therapy and licensed by the state of Connecticut. She is Nationally Certified in Therapeutic Massage and Bodywork and is trained in Thai Massage for the Table, Trigger Point, and Deep Tissue. The technique she uses enhances lymph flow, increases circulation, reduces fatigue and incorporates stretching.
She is certified by the American Reflexology Certification Board and has trained with worldwide experts in the field: Wendy Coad and Laura Norman for the Advanced/Masters Reflexology training; Susanne Enzer RN, RSCN, SCM RZT for Maternity Reflexology, Lymphatic Drainage and Hormone Balancing; Fr. Josef Eugster for the Father Josef’s Method of Reflexology; Dorthe Krogsgaard and Peter Lund Frandsen of Touchpoint for The Spine – Back Pain; and Ko Tan, for ear, hand and foot reflexology; Lillian Tibshraeny-Morten for Meridian Therapy.
Piera has extensive training in acupressure techniques and Korean Hand Therapy. Additional energy work training includes Reiki and QiGong.
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 Carrots and Brussels Sprouts- 2 tablespoons chopped shallot (from 1 medium)
- 3 tablespoons olive oil
- 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
- 1 pound Brussels sprouts, halved lengthwise
- 1/3 cup water
- 1 tablespoon cider vinegar - balsamic works great also!
Cook shallot in 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes. Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon olive oil, and salt and pepper to taste.
Roasted
Broccoli-Cauliflower
Salad
4 Cups Cauliflower, Florets
4 Cups Broccoli, Florets
2 Tablespoons of Olive Oil
2 teaspoons of rosemary, crushed
2 Tablespoons Apple Cider Vinegar
4 Tablespoons Flax seed Oil
1 Clove Garlic
2 Tablespoons Scallions, Finely chopped
1/2 teaspoon Mustard, Dried
Turn oven on to 450 degrees.
Cut up broccoli and cauliflower into florets and lay in a single layer on a cookie sheet or pizza pan.
Sprinkle with 2 Tablespoons of olive oil and rosemary and toss to full coat.
Roast in oven until they become golden - 15 to 20 minutes. Keep an eye on them as they will burn fast once they are browned.
Transfer to a bowl and let cool.
Combine remaining ingredients and pour over veggies and toss to cover.
This is really tasty at this point but gets better with age.
Enjoy!

Red Cabbage and Raisins
3 Tablespoons of Olive Oil
4 cups onion, thinly sliced
8 cups red cabbage, thinly sliced
1 teaspoon salt, to taste
2/3 cup apple juice or cider
2 cups raisins or dried cranberries
2 tablespoons cider vinegar
1 packet of green stevia to taste
Warm the oil in a large saucepan on medium heat. Add the onions and sauteé for about 10 minutes, until translucent. Add the cabbage, sprinkle with the salt and continue to cook, stirring often, for about 15 minutes, or until the cabbage is tender.
Add the apple juice or cider and the cranberries and cook, stirring continuously for 3 to 4 minutes
Remove the saucepan from the heat, stir in the vinegar and sugar and serve immediately. |
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