“ANCIENT KNOWLEDGE FOR THE MODERN YOGI“
NEXT YOGA TEACHER TRAINING WITH LILYPOD
IBIZA – OCTOBER 8-27, 2017
200hr Yoga Teacher Training with emphasis in Ayurveda, Tantra and Yoga Therapy.
Location: “The Sanctuary” St. Gertrudis, Ibiza, Spain
There is a limit to 10 participants on this course.
The LilyPod Yoga & Ayurveda Teacher Training Course is a spiritual practice in its own right, developed and guided under the guidance of an experienced yoga teacher / therapist with the assistance of Dr. Venkata N joshia MD, PhD. Ayurveda, from India based in Croydon and practicing in both Croydon and London, UK. WEBSITE CLICK HERE
Our Specialized Yoga & Ayurveda YTT has been designed with a keen and thoughtful therapeutic approach in light of application of all 8 Limbs of Yoga as prescribed by Sri Patanjali in the Yoga Sutras for a fully integrated and holistic style of teaching PEOPLE not just asana.
Students of our LilyPod YTT not only learn to teach confidentially asana flows but are also able to incorporate aspects of Indian Hindu Philosophy to their teachings, basic Sanskrit, chanting & nada yoga principles, give guidance to doshic imbalances via yoga and lifestyle therapy application as well as application of Ayurveda concepts into not only their own lives but the lives of those they contact.
More info and to submit a request FORM, please visit our site YTT w LIlyPod Ibiza
SPACES ARE LIMITED TO 10 STUDENTS, INQUIRY WITHIN
Only a few spots left for our next Yoga Teacher Training
IBIZA, March 12-31 2017
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A satisfying way to prepare young Thai coconut meat that’s somewhat reminiscent of calamari with Thai-style spices.
This recipe is vegan if you use sunflower or coconut oil, gluten-free, and great for Vata and Pitta doshas.
Flesh from 2 young coconuts, sliced into thin strips about 2 inches long
3 tablespoons ghee, sunflower oil, or coconut oil
1/3 cup smoked almonds or almonds lightly baked in Braggs amino acids or tamari, chopped
2 tablespoons finely chopped leek
2 green zucchinis, sliced wafer thin
2 carrots, sliced wafer thin
2 teaspoons lime juice
2 teaspoons tomato puree or organic ketchup
2 tablespoons Braggs amino acids
1/3 teaspoon black pepper, fresh ground
1 teaspoon paprika
1 tablespoon fresh ground fennel seed
2 teaspoons Chef Johnny’s Vata seasoning
1/2 -1 cup vegetable stock or filtered water
2 teaspoons fresh turmeric root, grated
1 tablespoon fresh ginger root, grated
2 tablespoons fresh basil or 1 tablespoon dried basil
2 tablespoons fresh fennel fronds or parsley or thyme
Melt the ghee or oil in a saucepan on medium heat; add the leek, ginger, turmeric, and fennel seeds; sauté and stir for 3-4 minutes. Add the coconut meat strips and sauté for 5 minutes; then add Vata spices, carrot, and zucchini; and stir. Place a lid on the pan and lower heat.
After 4 minutes, add the almonds, spices and herbs, Braggs, tomato puree, salt and pepper. Keep stirring and simmer for 4 to 5 minutes, adding stock in small quantities to keep the dish from becoming dry.
Serve with quinoa, stir fried rice, steamed rice, kitchari, or noodles, and a small salad.
Makes 4 servings