Digesting Our Emotions

As the seasons change and we enter spring (finally), I like to reflect on winter. A few years ago I took and amazing course with one of my teachers Tracey Soghrati. It was her one-year journey course. Through this course I learned a lot about how the seasons are connected to Chinese medicine, chakras and more. I have been using this amazing knowledge in my own practice and teaching now for a number of years.


Now, entering into spring we are moving through the Chinese meridians of the liver and gallbladder.  In my classes this month we have been exploring these meridians. The gallbladder meridian emotionally speaks to making decisions. The liver meridian is about the movement through emotions like kindness, benevolence, compassion, and generosity; its darker emotions are anger, irritability, frustration, resentment, jealousy, rage, and depression. As a human being on this planet we all experience these emotions. I have learned though these feelings, sometimes it is so hard not to numb out, and there is an importance to feeling all of it, the good and the bad.


A few weeks ago Tracy wrote an amazing piece on the process (read here) and this linked for me the correlation of how we digest our emotions and experiences. If the liver and gallbladder help us maintain our internal homeostasis as a healthy balanced individual then I also believe it’s our ability to be able to process our emotions and experiences.  


One thing over the past two years I have seen and learnt is that we really do need to be present in a moment and live life daily, and not just be goal oriented. As Tracy says,  “the purpose is the process – the process is the purpose”. So it becomes more of a moment-by-moment experience and though we have our ideas, goals, wishes and dreams we take in every moment. Good or bad and process them all. Through this process we grow, shift evolve and adapt.  


This spring as we emerge from a dark and cold winter I wish for new growth and success for all my students, friends and family

Karen GnatComment