Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Entries in Oriental medicine (2)


Snow! School! Cheese! Lyme Disease!

Hello! It's been awhile. I've been busy.

This is what is going on outside my bedroom window right now...


That's right! An April blizzard. Whatever, Minnesota. I'm supposed to be on spring break, enjoying robins and tulips and bike rides and picnics. Alas, instead I am shivering away, enduring the sixth month of winter we Minnesotans have had this season. I hope the weather decides to warm up before I have to go back to school at the end of this month! I want to enjoy a few free days in the sun...

I just finished my second trimester of classes toward a Masters of Oriental Medicine. Two trimesters down, seven to go! Since September last year, my life has been a whirlwind of large books, flashcards, Chinese words, and remembering the ins and outs of pattern diagnoses like "turbid phlegm harassing the upper body" and "wind cold with pre-existing cold rheum". 


I feel blessed for having the opportunity to be in school. The program is challenging and exciting, and everyday is an affirmation that I am on the right path. It's exciting to make connections between my own health experiences over the last five years with what I'm learning in class. I love thinking about the type of practitioner that I want to be and working toward that goal. When school starts again in a couple weeks we start our first classes in Chinese herbs and needling techniques, and get deeper into diagnostic practices and treatment strategy. Exciting!

In addition to absolutely loving it, I am proud to say I am rocking a 4.0. And not only that, I recently received a scholarship based on my academic achievement, leadership experience as president of our campus LGBTQ organization, and my volunteer work experience with a local clinic that supports transgender and gender non-conforming individuals. 

I've found it challenging to find the balance of school, work, volunteering, self-care, relationship, and friendship. It's been harder than I thought it would be, honestly. I figured it would come naturally to me, that I would easily slide into this new lifestyle pattern and still find the time to cook and take care of myself and have a healthy social life. Wrong! It's been hard. One of those things they never tell you when you decide to go back to grad school.

Culinary endeavors have taken a particularly large hit. My income as a student is drastically reduced compared to the past (I worked for Target's advertising department for eight years). While much of my former income was spent on medical expenses, I know I was also wasteful with money and was not always aware of the privelege that income afforded me. It's been a really good reality check, honestly. Living off loans and part-time work means I no longer have room in my budget to regularly buy large amounts of food and expensive specialty items for baking and cooking experiments. I'm having to take a much different approach to preparing and sharing food, and I think it will ultimately benefit my readers and my future clients. I mean, who wants to take advice from someone who makes suggestions that you can't afford to follow? Food accessibility is a huge issue, and this is especially true for individuals who need to follow specialized diets based on health conditions. I look forward to developing and sharing new recipes that are both nourishing and more affordable than recipes from my past. For example, I was looking at a past recipe and I saw that I used over 1 cup of maple syrup. I gasped, thinking I would never consider using that much maple syrup right now, because there is no way I could afford it. Like I said, REALITY CHECK! 


I also have exciting news to follow about my job. I am a proud cheesemaker for Punk Rawk Labs, a Minneapolis-based company that makes organic vegan cheeses from cashews and macadamia nuts. These cheeses are fermented, live, raw wheels of whole food goodness that you will LOVE. It is creamy and buttery, ranging from a texture similar to fresh chevre or brie (cashew cheese) to something more like ricotta (macadamia cheese). It is great with crackers, and can also be used in many ways in recipes. Working for Punk Rawk Labs probably ranks in my top three job experiences in terms of overall satisfaction. We workers are treated so well by the owners, and I feel awesome about making a product that I believe in. The cashews we use are so amazing, purchased from Equal Exchange from an organic cashew farm in El Salvador called Aprainores (here's a great blog post about the farm). These are the best cashews I have ever eaten, hands down, and are even more delicious because they are sourced responsibly!

One of the perks of the job is constant snacking. We often have small, extra wheels that aren't large enough for sale or wheels that aren't quite as pretty as they should be, and these wheels are perfect for employee snackies. Here's a photo of a particularly impressive snack spread from a couple of weeks ago. 


I definitely recommend you look up the Punk Rawk Labs website and find a place in your neck of the woods that sells our product. You will love it! The cheese is pricy, but if you have the chance to splurge on a wheel I am sure you'll be satisfied. 

And, as a bit of eye candy...

Here's a photo of an amazing dessert I made for my dad's birthday back in February. Flourless chocolate torte with chili-pepper infused ganache, garnished with candied chili peppers. Yeah. 



I have been cooking and baking as often as I can, but simply haven't had the time or desire to sit down and blog about it. My brain has been so full of school stuff! But truly, I am hoping to get some of these things blogged soon, cuz they are too good not to share. Nut-free granola, fudgy chocolate browneis, tasty bean dishes, curries, and on and on. My sweetie and I have been making the best gluten-free pancakes for months now. And I've been juicing up a storm. 

Healthwise, I've been doing okay. The chronic Lyme Disease I've been fighting for what feels like an eternity went into remission last summer, and I felt amazing when I started school last fall. But, as chronic Lyme Disease often does, the infection became active once again and I relapsed. In January and February, my body started being ravaged by strange symptoms I was trying to deny. Dizzness, visual disturbances, swelling hands, severe body pain, brain fog, night sweats, insomnia, waking in the middle of the night, extreme mood swings, digestive issues, sudden rashes, the list goes on. After getting blood work done, which confirmed the presence of an active Lyme infection, I finally conceded and started treating again. I am working with my naturopath and physician once again, and have started taking antibiotics (Omnicef and Zithromax) in combination with botanical medicines (teasel root tincture, Nutramedix Samento, Enula, and Banderol, and Byron White A-Bab, A-Bart, and A-L Complex). My body is capable of handling really large amount of "killer" medicines at once, so I'm hitting it hard in the hope of killing it off and getting back into a remission state once again. Fingers crossed! I already feel a lot better after the last month of treatment, and have a lot of hope. 

Eventually, I hope to write more about my Lyme protocol over the years. It is something I talk a lot about in person with people, but haven't focused on as much as I hoped on the blog. 


Until next time, much love.



life updates from ribbons to resignation, registration to fermentation


Hello friends! My life has been so full as of late, and I just haven't been maintaining this site, or been online much in general. I've been thriving through being present with the people and space physically around me, and am exploring how I want to balance my online life as a part of that. That said, the last few months have brought exciting changes that I want to share with you. 

Number 1: my state fair results. 

As you may recall from this post, I entered some gluten-free baked goods in the Minnesota State Fair! I decided to enter my Really Good Banana Bread in a few different contests, and my Wholegrain Crackerbread and an in-progress recipe for fudgy brownies in the gluten-free contest.

For a week I was a baking moster, making loaf after loaf and pan after pan to ensure everything was consistent and make any necessary tweaks. My main squeeze A enjoyed that week, and ate their weight in baked goods.

The night before judging day, I baked and bagged my treats as required for the Minnesota State Fair entry guidelines...

baked goods

And the next morning I stood in line with my treats, patiently waiting to submit them for judging...

me with baked goods

And drumroll...........

I am a blue ribbon baker!

I was pleased to discover that my Banana Bread scored a third place ribbon and my Wholegrain Crackerbread scored a first place ribbon, both in the gluten-free contest! Out of the 113 entrees, I was honored to score two ribbons. Judging is very competitive and am absolutely thrilled. In addition to the glory of being able to call myself a State Fair Blue Ribbon Baker, which is a really big deal here in Minnesota, I also got a whopping $9 prize money. 

my blue ribbon gluten-free wholegrain crackers are on the left my third place banana bread is on the top right

Number 2: I quit my fancy job 

I was always very private about what I did for work. Have you noticed I've never alluded to what I spent my days doing? Well, I'm gonna come clean right now....another drumroll...

Since September of 2004, I had worked in Target Corporation's Marketing Department at their commercial photo studio. That photo studio shoots product and model images for Target.com and a number of other Target marketing channels, from those famous Target Gift Cards to publicity pieces to coupons. Target is based right here in beautiful Minneapolis. I started there shortly after graduating from college, and over the years worked my way up through the photo studio ranks. The most recent job I had was working as a project producer, where I booked photographers, stylists, and models, scheduled photo shoots, developed relationships with internal and external clients, and did a whole bunch of other stuff that involves a Targetized version of corporate speak that I'm just not going to go into. 

Working in an internationally recognized marketing department in a high-productivity commercial photo studio environment was an incredible learning opportunity that helped me develop some pretty killer skills. Photography is fun and working in advertising can be a really sexy thing. But despite all the great learning opportunities and amazing coworkers (and the sweet paycheck, solid healthcare, great 401k and pension, and Target discount), the corporate environment just wasn't the right fit for my soul or my wardrobe. I had been trying to leave my job to become a full-time student of Oriental Medicine since early 2008, but struggles with my health kept me from being able to leave the stability of my full-time job. Finally, the forces of my life aligned made this possible, and I very quickly jumped headlong into the sea of change. Quick is the active word there - I sent in my completed school application on a Monday, I was accepted to the program on Tuesday morning and gave my one-day-short-of-two-weeks'-notice later that afternoon so I could start orientation exactly two weeks later.

My last day as a Target Headquarters "team member" was August 31, and I have done nothing but smile since - except for when I go through the checkout lane at Target and no longer have a snazzy discount card. 


Number 3: I am a student!

And thus, I am now a full-time student of Acupuncture and Oriental Medicine at Northwestern Health Sciences University in Bloomington, MN. This three-year program will result in a Masters of Oriental Medicine, and after I pass a bunch of board exams sometime in 2015, I will be able to practice a wide range of healing modalities including acupuncture, Chinese herbal medicine, tui na, moxibustion, and Chinese dietary therapy, among other things. I am hoping to complete a Clinical Nutrition Certification soon after completing the Oriental Medicine program so I can have a wider scope of practice in regards to advising my future clients on nutrition as part of their personalized treatment protocols. I am unspeakably grateful and excited, and am loving being a student. I now spend my days in class and my evenings studying and piecing together part-time work. 


Number 4: I went blonde

Because why not.  I'll probably be rocking the blonde for awhile, it's fun!



Number 5: I've been fermenting, canning, cooking, baking, and arting

The statement above pretty much sums it up. I've been doing lots of those things, although you'd never know it by the way I've let this blog become untended over the last year. But it's true, I swear! Just ask my sweetie - I endlessly utilize them as my personal food critic for the things I make and the stuff we make together. We've landed on some pretty fierce pancakes together, as well as a number of other delicious sweet and savory dishes. I canned pints and pints and pints of dilly beans, pickled beets and other goodies. And that part-time work I mentioned above is centered mostly around cooking, which is really fun. 

I don't think I mentioned it anywhere on the blog, but I attended a Fermentation Intensive with Sandor Katz himself down in Woodbury, Tennessee during mid-April. It was incredible! For four days we basked in the glory of the rural countryside learning about lacto-fermentation through hands-on lessons and eating the most beautiful, nourishing meals together. Sandor is a glorious human being, and the trip was completely inspiring. I keep meaning to share some of the amazing things I learned  and the photos! Better late than never is how I figure it, so I'll pull this together. 

Sandor Katz and me at the Fermentation Intensive in Woodbury, TN back in April

On a related note, I've been combining my love for food with my love for visual and performance art, and have been contributing to edible art installation/performance projects here in Minneapolis. I love utilizing my passion for food and art at the same time!


Number 6: Healing!

I've made huge leaps and bounds after nearly three years of treatment for chronic Lyme Disease, Babesiosis, and Bartonella, and my doctor feels I am dancing with remission! After taking cocktails of antibiotics for a solid 2 1/2 years, I swtiched to an herbal protocol in August and it seems to be doing the trick. I take a combination of herbal tinctures along with capsules of Super Artemisinin (I like the one from Allergy Research Group the best) and Serra Peptase. The tincture combination I am on is very intense, but for me really does the trick. I currently take Samento and Enula from Nutramedix, A-Babs, A-Bart, and AL-Complex from Byron White Remedies, and teasel root tincture. Teasel is available through a variety of independent distributors, including Lady Barbara's Garden online. I get mine from my naturopath, who gets it from a farm in Wisconsin.  

Please keep in mind that the listing above is not a suggestion of what you, my dear reader, should take to treat your Lyme and co-infections. It is merely a listing of what my current protocol looks like. You should talk to a healthcare provider who is knowledgeable in Lyme before starting on any protocol.

I can't even describe what a difference I feel in my body from where I was at 4 1/2 years ago, 2 years ago, or even earlier this year. The telling of what has led to this place is too long to describe here, and I am working on a more in-depth series of posts that outlines what I have found helpful in my multi-year recovery process from Lyme. Many readers have requested more information about this, and I'm happy to share it as soon as I can gather together my thoughts and experiences appropriately. 



So that sums it up! I'll try to pop in with recipes as often as I can. The blogging bug has been biting me for awhile and I do want to share some of these tasty treats I've been making - especially those of the cookie and pie variety. But if you comment or email me and I don't respond quickly, please do not take it personally. Blogging is taking the backseat in my life right now, and maintaining this site has been a challenge for me with my schedule. So, please be patient. I hope that the waning of 2012 is bringing you many positive things. Be well!