Five Seasons Healing Newsletter

Summer 2014

Needles pic

In This Issue…
Cigna Insurance Update
Welcome Summer!
FSH on
What to Eat This Summer
Summer Salad Recipe
Thank you!
We appreciate your referrals. If you have enjoyed your experience with our practice, and know of anyone who may benefit from our care, please send them our way!


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Thank you so much for your support!
Sharon Yeung L.Ac.
Suzanne Connole, L.Ac.
Alyssa Proujansky L.Ac.
Cherrie Laygo, L.Ac. 

Five Seasons Healing 
Acupuncture & Chinese Herbs 
80 E.11th St., Suite 211
    New York, NY 10003 

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In-Network with Cigna

In addition to being out-of-network with many insurance providers as well as in-network with Blue Cross Blue Shield (BCBS), Five Seasons Healing is now in-network with Cigna. 

If you would like us to verify your coverage, please contact our biller, Jaime, at or call our office line at (917) 538 – 5755.


Welcome Summer! 

Summer is the season of the heart and of the fire element.  This warmer season can bring forth the joy in our hearts.  The fiery sun draws us outdoors to play and bathe under its glow.  Let us harness the pure energy of the sun to fill up our systems in preparation fo the cooler seasons.  May this season inspire us and call forth our own inner vitality.
In this newsletter, I am very pleased to include an article about Summer Foods and Chinese Medicine by my former assistant, Jessica Cording.  Jess left Five Seasons to pursue her lifelong passion to study nutrition and dietetics at NYU and now provides individualized nutritional counseling.   

I am humbled and inspired by the article, included below, written by Five Seasons patient, Emily, for XOJane.  Emily candidly retraces her history with anxiety and describes how acupuncture and Chinese medicine have helped her not only manage anxiety and stress, but fundamentally change from the inside out.

Wishing all of you a summer filled with invigorating relaxation!

Five Seasons Healing Featured on   


Our very own, Suzanne Connole L.Ac., was recently featured on  by one of its staff writers, Emily.  With honesty and humor, Emily describes her lifelong experiences with anxiety and how acupuncture and Chinese herbs have helped to “fundamentally shift” her body chemistry and heal her past trauma.  Emily describes in detail what happens during an acupuncture treatment and the sensations she feels with each needle insertion.  After each treatment, she reports feeling “euphoric and a little ‘high’.

To read more about Emily’s powerful experience with acupuncture and Chinese medicine in the treatment of stress and anxiety, please click here.

What to Eat This Summer 

Jessica Cording, MS, RD, CDN


As we transition into summer, transitioning into different ways of eating and preparing foods can help us feel our best during the new season. The low-and-slow cooking methods and filling meals we relied on in winter can seem out of place in the context of summer cook-outs and colorful produce offerings at the market.


In Chinese medicine, the season of summer is associated with the element of fire, as well as with the heart, small intestine, and tongue. Summer is a time of abundance – what’s on your plate should reflect that! Choose lots of colorful fruits and vegetables.  This season, we want to focus on proper digestion and hydration to keep us feeling balanced and energized so we can fully experience the joy of this season.


To promote good digestion, we want to get enough fluid and fiber and to choose lighter meals over heavier ones, especially when the temperatures soar. Though the impulse may be to eat only cold foods when it’s hot out, excessive intake of cold foods can lead to imbalance in digestion. Mix it up-if you have a smoothie for breakfast and a cold salad for lunch, try some grilled fish with grilled asparagus and corn for dinner.


Introducing strong and spicy flavors can actually help cool the body. The idea is that spices help bring heat to the surface of the body. If the temperature of our skin is closer to the temperature of the air, we feel less hot. This is a great time to use different kinds of pepper, fresh ginger, and horseradish. Bitter flavors, which have a cooling effect, may also be effective in regulating digestion.


Hydration is key. Aside from drinking plenty of water (try adding slices of lemon or lime for flavor), fill your plate with water-rich foods like lettuces, cucumber, celery, and watermelon. Though some sodium is essential for proper organ function, overdoing salt can lead to dehydration. Check in with your thirst levels throughout the day and limit dehydrating beverages such as coffee, alcohol, and soda. Since alcohol is often a part of festive events, be mindful to go slow if you do choose to drink, consuming a full glass of water for each alcoholic beverage.


Food should be a joyous, nurturing part of your life. To learn more about the nutrition counseling services I offer, visit my website


Have a beautiful summer!



Summer Salad Recipe
Image Credit:
I know you all tire of me repeating the ‘no salad’ (well, not ‘no salad’, but more like ‘low salad’) mantra so here’s the one time of year I change my tune.  It’s summer and it’s gonna be hot.  Because the increased heat in our environment awakens the vitalizing energy, or qi, in our bodies, our systems, including our digestive system, can support higher levels of processing.  Go ahead and indulge in some salad, your body can take it.  In fact, many of these raw foods can help to cool us down.  (But make sure to still keep it balanced and get some warm, cooked foods in too.)  
The following is a recipe from one of my favorite food blogs, Smitten Kitchen, and includes cooling foods like cucumbers, radishes and mint, a bit of salty feta or ricotta salata to help retain fluids and keep us hydrated, and fresh lime juice to transport us to the beaches of Mexico.  Enjoy!

Chopped Salad with 

Feta, Lime, Mint and Sunflower Seeds


I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However, you should use whatever is crunchy and you’re craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.


To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you’ll be able to cover everything evenly.


Serves 4 as appetizers and 2 as more of a meal-sized salad.


3 cups chopped, crunchy vegetables
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac

Freshly ground black pepper, to taste 1 to 2 tablespoons thinly sliced fresh mint leaves


Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!


For the full article please click here.