Hui Chun Gong (回春功) means ‘back to spring’! This Daoist qigong stimulates blood circulation, metabolism and the immune system. It strengthens hormonal power and supports hormone production. This was a secret of success for the legendary health and longevity of the Daoists.
Limited number of participants
If the maximum number of participants is exceeded, the chronological order of receipt of the account applies.
Experience the special effect of Qi Gong exercises on your body. The 3 treasures in the human being are combined and can be found on a physical, energetic and spiritual level. Meditative exercises, building up a Qi field or sitting in silence lead to deep inner peace. Hui Chun Gong allows you to feel and experience your body in a completely new way. Hui Chun Gong stimulates blood circulation and metabolism. It supports the immune system and strengthens the hormonal power. The endocrine system (thyroid gland, pancreas, sex glands, pituitary gland and hypothalamus) is strengthened and stimulates hormone production, which is important for our vitality. This was a secret of success for the legendary health and longevity of the Daoists.
Seminar content
Learning Hui Chun Gong exercises
Familiarisation with different forms of Qi Gong
Connecting Qi Gong exercises with nature and the environment
Merging with nature and the elements
Sitting in silence (non-representational and with imagination)
Sound meditation
Walking meditation
In good weather, most of the seminar will take place outdoors.
Who is the seminar suitable for?
The seminar is suitable for anyone who wants to recharge their batteries, try a new form of exercise, enjoy the peace and quiet in the midst of idyllic nature and strengthen their health and vitality. No prior knowledge is required.
If you are not able to stand well or your mobility is restricted, it is also possible to do some of the exercises sitting down.
Seminar venue
The Höllbachhof is located in the middle of the Höllbach valley on the Höllbach stream. We have the Höllbachhof seminar house all to ourselves during the seminar. The owners of the farm have created a place of peace, strength and clarity. We utilise this gift to allow the life energy Qi 气 to flow both from the inside out and from the outside in.
Accommodation
The Höllbachhof offers the following accommodation options:
Bed in shared dormitory with 10 beds per night 27,00 €
Double room per night 64,00 €
Single room per night 38,00 €
It is also possible to spend the night in a tent/car on the property. 17 € per night and person
Duschen/Toiletten befinden sich im Seminarhaus beim Gruppenschlafraum und bei den Ein-/und Zweibettzimmern. Ein weiteres gut ausgestattetes Duschhaus mit Toilette findest Du gegenüber des Seminarhauses.
Notes
Bed linen is included in the price, please bring your own towels.
The waste water is treated in a small sewage treatment plant on site, so please only use biodegradable cosmetics (soap, shampoo).
There is no general internet access at the farm, no Wi-Fi and only moderately good mobile phone reception. Please take this into account when planning your time at the farm.
Please pay the accommodation fee in cash on site.
GrouproomExample single roomCommon roomRelaxation corner
Catering
Elisabeth from Höllbachhof spoils us vegetarian with her own farm produce.
Full board is paid in cash on site and amounts to 40€/per day = 120 € gesamt
What to bring for the seminar
If available, seat cushions/meditation cushions (some are also available on site).
Please bring slippers or thick socks to enter the seminar house.
Flat shoes for indoors and outdoors (preferably indoor shoes or barefoot shoes. Trainers with thick soles are not suitable)
Comfortable training clothing (long trousers, T-shirt etc.)
Arrival and departure
On the first day of the seminar you can arrive from 3 pm and move into your booked room/bedroom. The seminar begins at 6 pm with dinner together.
On the last day of the seminar, we conclude the seminar with lunch together, after which you can clear your room in peace and make your way home.
Registration modalities
Click on the ‘Go to registration’ button to access the registration form. There you can choose which type of accommodation you prefer. Please note that the number of single rooms and twin rooms is limited and will be allocated chronologically according to receipt of payment.
Once you have registered, you will receive further information and the bank details for binding payment and registration for the seminar.
Cancellation policy
Sometimes a cancellation and deregistration from the seminar is unfortunately unavoidable. Please understand that due to the preparation and planning time the following expenses will be charged:
Cancellations up to 4 weeks before the start of the course will be charged a flat processing fee of €40.
Cancellations up to 1 week before the start of the course will be charged at 50% of the course fee.
Cancellations within 1 week before the start of the course will be charged in full.
In the event of cancellation on the day of the course start or non-arrival, the course fee plus accommodation and catering costs must be paid.
In the event of an unforeseen cancellation by me, the seminar fee already paid will be refunded in full. There are no further claims.
Come to my Chinese cuisine themed cooking day and let yourself be seduced by exotic flavours. We prepare traditional Chinese food together according to the health aspects of Ayurveda and Traditional Chinese Medicine.
When?
Samstag, 24. November 2024, 10 Uhr - 14 Uhr
Where?
AMITA Kochstudio, Kulmbacher Str. 6, 93057 Regensburg
I have been learning the Chinese language for 3 years. Of course, language learning is not just about the language itself, but also about the culture and, for me, especially the food culture. I love Asian cuisine and because of my intolerances I can't go to a Chinese restaurant.
Fortunately, I have Chinese friends who are always giving me tips on real Chinese cuisine.
What can you expect on this cookery day?
Together we will prepare a Chinese menu. You can find more information about Chinese cuisine here in my BLOG ARTICLE.
India meets China, Ayurveda merges with traditional Chinese medicine.
We awaken the elements together in my cooking studio, travelling through the various Asian spices and experimenting with the ingredients, combined with Ayurvedic and traditional Chinese philosophy.
Let yourself be whisked away on a journey through the senses.
You will learn...
... get to know different cooking and preparation techniques from Chinese cuisine
... how to prepare a harmonious menu taking into account the 6 different flavours
... know the use of spices
... how to cook quickly and easily for better well-being
Your advantage
My courses take place exclusively in very small groups of up to 6 participants. This means that you are right in the middle of the action, can ask your questions and are not left out. Every participant is fully involved in the individual steps right from the start and everyone can try things out and discover their preferences.
The AMITA cookery studio is small and cosy, and the number of participants is limited to 6 people.
If you suffer from food intolerances, have to follow a special diet or don't like certain foods, please let me know before the course.
Please bring an apron, something to write with and an appetite to the course.
Booking and cancellation
You can make a booking using the ‘Book a cookery day’ button or send me an e-mail using the contact form.
Your registration is only binding once the participation fee has been credited to my account.
Cancellations are free of charge up to 2 days before the course, after that 50% of the course fee will be retained unless the place is taken by another person.
One thing is for sure, the Chinese probably know how to eat well better than anyone else. China has a historical tradition of gastronomy and chefs have and have had a high reputation. However, what is particularly noteworthy in traditional Chinese cuisine is the ability of ordinary Chinese home cooks to transform simple and largely plant-based ingredients into wonderful delicacies.
I am lucky to have Chinese friends who always give me lots of tips on how to prepare traditional Chinese dishes. In this country, you can hardly find any truly original Chinese cuisine, as my friends keep telling me.
What is typical Chinese food?
China is a big country and you can't reduce Chinese food to Peking duck, fried noodles and sweet and sour pork.
Sichuan cuisine 四川菜, for example, is one of the greatest cuisines in the world. Here, it is mostly known for its outstanding spiciness. In China, it is legendary for its richness of ingredients and amazing variety. Local gourmets claim that there are 5000 different dishes in the region. Sichuan pepper is one of the main ingredients of 四川菜。
Otherwise, typical Chinese food is characterised by simple ingredients that are prepared without much effort. There is little meat or fish among the many vegetable dishes. Different dishes are served on the table. Each individual dish tastes fresh and has its own unique flavour.
Is Chinese food healthy?
The dominance of Chinese restaurant food, which consists mainly of meat, seafood and fried foods flavoured with lots of glutamate, makes us forget that traditional Chinese cuisine consists mainly of grains and vegetables and is very healthy due to its natural preparation.
In fact, one of the richest aspects of Chinese food culture is the knowledge of adapting eating habits to the weather, season and symptoms of illness. Chinese cuisine has this aspect in common with Ayurvedic cuisine. This knowledge stems from traditional Chinese medicine and is still practised in many areas of China.
What is glutamate?
Glutamates are the esters and salts of glutamic acid (E 620). The most well-known are salts of L-glutamic acid through its use as a flavour enhancer in food. (Source: wikipedia)
In the new Chinese cuisine, glutamate is used as a flavour enhancer to give the dish a savoury note and the so-called umami taste.
Glutamate is an artificial substance which, in my opinion, has no place in naturally prepared food.
What are the symptoms of glutamate intolerance?
I have a glutamate intolerance, which is why I can no longer go to a Chinese restaurant. My symptoms are severe stomach pains that really bring me to my knees. All the more reason to prepare traditional Chinese food at home.
A friend of mine also had an intolerance, also known as Chinese food syndrome. She fainted when eating Chinese food. She regularly had to be picked up from Chinese restaurants by the emergency services until they finally discovered the cause.
Nausea, headaches, reddening of the skin, tightness of the chest, trembling and muscle pain. In children, glutamate can lead to fever, confusion and anxiety.
Glutamate is not only used in the new Chinese cuisine, but is also found in products such as vegetable stock, sausage, tomato paste, etc.
During my research on glutamate, I came across various articles, including one on wikipedia, which report that from a ‘scientific point of view’ glutamate is harmless to health.
I have a different opinion. A healthy diet also includes natural ingredients. Chemically produced substances have no place in our food. Flavour can be achieved wonderfully with spices, herbs and fresh ingredients.
Chinese cooking together
I offer themed days in my cookery studio. These always include a Chinese cookery day. I combine the knowledge of Ayurveda and elemental cuisine in the preparation of the dishes.
We like vegetarian raclette according to Ayurveda best in summer. As we eat seasonally, the choice in summer is more varied than in winter. It is also a pleasure to sit outside in pleasant company and enjoy the raclette.
As raclette, just like fondue, is particularly fun to eat together, raclette is often eaten at family celebrations such as Christmas or New Year's Eve.
How did the recipe come about?
My husband loves raclette and it's even more fun with guests. While the raclette is sizzling and grilling at the table, you can have a nice chat and think about which ingredients to fill the next bowl with. We like to make raclette in summer to sit outside in a cosy atmosphere. In Ayurvedic cuisine, it is important to pay attention to certain flavour combinations and the combination of ingredients. For example, you should avoid mixing animal proteins so as not to overload the digestive fire. Raclette is often eaten with lots of cheese, meat and/or fish. However, from an Ayurvedic point of view, the combination of cheese and meat/fish is something that should be avoided. I always apply the Ayurvedic philosophy in my cooking and so a Bavarian dumpling becomes an Ayurvedic-Bavarian dumpling with ginger, nettle, turmeric and chilli. The following recipe ‘Vegetarian raclette according to Ayurveda’ is also based on these principles.
What is a raclette?
The first references to raclette preparation date back to the 4th century BC and can be seen as a precursor to the Valais raclette. In addition to the method of preparation, there is also a type of cheese called raclette. Medieval monastic writings tell of a fried cheese as a particularly nutritious dish for the Alpine herdsmen. In the original version, the melted cheese was flavoured with salt and pepper and later sometimes combined with boiled potatoes.
Traditionally, of course, cheese and boiled potatoes are a must for raclette. There are no limits to the types of cheese. From the original raclette cheese to mozzarella, goat's cheese, sheep's cheese, Emmental, etc., you can use anything that pleases the palate. As I don't tolerate cow's milk well, I like to use sliced goat's cheese, buffalo mozzarella and feta cheese. Hard-boiled potatoes are the best choice. Of course, tasty sauces are also a must and can be prepared wonderfully according to Ayurveda.
What makes my raclette Ayurvedic?
Ayurveda is a wisdom and knowledge theory that is over 5,000 years old. It is constantly evolving with new knowledge. Particularly important in Ayurveda is the consideration of the elements (air/ether/fire/water/earth) and the flavours (sweet, sour, hot, bitter, tart). It is also important to pay attention to the composition of the ingredients and the consistency of the food. In my vegetarian raclette according to Ayurveda, I deliberately avoid other animal proteins such as meat or fish. The body already has enough to do with the cheese. To strengthen the digestive fire, I prepare specially flavoured sauces. The freshness of the ingredients also plays an important role in Ayurveda, so do not use ready-made sauces or frozen foods.
You can find more information about Ayurveda HERE.
Would you like to try the vegetarian raclette with your friends in my cookery studio? Then enquire about the next date!
This brings us back to the consistencies. Raclette involves a lot of baking and grilling, which means the consistency is rather dry. For this reason, sauces are served to bring the water element into play. I love cucumbers, so in summer a cucumber salad goes wonderfully with raclette on the balcony, terrace or garden. You can find the recipe here HERE.
I always associate summer with the smell of cucumbers. In my childhood, we had a self-sufficient garden and were always richly endowed with home-grown vegetables in summer, including cucumbers, of course. We had cucumbers in all varieties almost every day and I still have fond memories of the smell of freshly peeled cucumbers on a hot summer's day. As I love experimenting with ingredients and trying out new recipes, I decided to try out cucumbers as a new experiment.
As I have been learning Mandarin for a few years now and love Chinese cuisine, I was inspired to try out a Chinese-Asian version. My Chinese friends always support me wholeheartedly and that's how the ‘Asian cucumber salad’ came about.
For me, it is always an experience to see how you can experience the best flavour with just a few ingredients. The recipe for success is the combination and knowledge of the effects and flavours of the ingredients.
Cucumber and the season
According to the ancient wisdom teachings, it is important to eat food according to its season. Nature knows exactly what the human body needs at any given time of year. Cucumber is a summer vegetable as it cools and puts out the ‘fire’. Cucumbers should be avoided in winter. In winter, the body needs more energy and should not cool down.
In today's modern world, we are used to having all kinds of vegetables available all year round. However, this goes against our body's rhythm and energy levels.
A return to the rhythms of nature gives you more energy and joy in eating again.
In my cookery book you will find seasonal recipes and a large seasonal calendar where you can find out which vegetables, salads and fruit are suitable at which time of year. HERE is the cookery book order form.
What does the cucumber do to the body?
According to Ayurveda and traditional Chinese medicine, cucumber has a cooling effect, calms pitta (fire) and moisturises vata (air/ether). You can find more information on the doshas/energies in Ayurveda here.
Raw cucumber has a more cooling effect than cooked cucumber. Depending on your own constitution or physical complaints, the cucumber can be used as a therapeutic agent.
It is very digestible, has a diuretic and anti-inflammatory effect and supports the drainage of uric acid. With its rich ingredients such as potassium, iodine, manganese, sulphur and vitamins A, B and C, it is an important food on our table.
How cucumber affects the doshas
For the Kapha type, who should avoid raw foods due to their constitution, the cucumber salad can be made more digestible by adding chilli, as in my recipe. The salad should not be too salty for the Kapha type.
The Pitta type should eat the cucumber salad raw, without chilli and with little to no salt.
The Vata type needs water and salt, so use more salt, then the cucumber will be more watery and just a hint of chilli.
Would you like to know more about your own constitution and Dosha type? Make an appointment with me!
