Genki! Bioenergetics and Japanese Food Lifestyle

This four hour workshop will explore the themes of grounding, setting boundaries and opening our hearts through the somatic body practice.

Come along to The Wee Retreat on Saturday 23rd September 1 - 5pm for Genki! Grounding, Setting Boundaries and Opening the Heart. This four hour workshop will explore the themes of grounding, setting boundaries and opening our hearts through the somatic body practice of bioenergetics and a workshop on Japanese vegan food.

The workshop will be run by Jack and Khris, who both have a long connection with Japan. The principle we work with is “Genki” a Japanese word with connotations of health, vitality and energy, and presents a balanced and inclusive approach to wellbeing for getting more out of life.

The themes for this workshop are:

Grounding: Feeling safe and being present where we are and with the people around us. Grounding techniques are great for people who often feel anxious.

Setting boundaries: Do you have a hard time saying no? Primal movements and gentle emotional expression help us build up the energy and strength to say no in a calm and controlled manner. Great for those of us who have a tendency to “people please”.

Opening the heart: We all want to feel love and be loved. We will do stretches and relaxation techniques to open up the energetic heart and finish the workshop with a heart meditation.

Food Workshop – Going back to the Roots – In this presentation we will explore the preparation, uses and taste of Japanese roots vegetables within the following context:

This 30-minute talk will be followed by a light meal of simple Konyasai dishes cooked as vegan.

An allergen sheet will be available on request.

About the Organisers

Jack McPhee is a qualified bioenergetics facilitator through the School of Body Based Therapy. After living in a mountainous area of Japan for 11 years, he qualified last year after a 2 year course and leads classes and one-to-one session.

Khris Greenaway will be providing the Japanese food during the event. Khris’s relationship with Japan spans close to 17 years during which they forged a deep connection with cooking and agriculture in the Western region of the country. Today Khris is a food science technician and proud member of a vegan team of chefs in Glasgow.

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