The Dinacharya: 7 Ayurvedic Steps To Ignite Your Internal Pharmacy
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Our Surf & Yoga retreats are unique in every aspect as we do our best to respect the spirit & authenticity of both this ART forms which are are divinely connected to support each other to help us arrive closer to our true nature.
This retreat will be 6 days in total.
Surfing and Yoga lessons are included as well as fresh gorgeous Moroccan food, accommodation at a beach front property at the magical Bay of Aftas Imsouane/Agadir and a warm and welcoming Spirit!!
There will be time to explore the culture and beautiful surroundings.
Spaces are limited so please inquire within.
For further info and to book your place, visit:
OLO SURF & NATURE MOROCCO SITE
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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
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CARROT & BROCCOLI SOUP
Good for all types.
6 c water
2 c sliced carrots and broccoli
1/2 c diced onion (leak)
2 c broccoli florets and peeled stem pieces
1/2 tsp grated ginger
1 tsp coriander powder
1/2 tsp sea salt
1 tbs grated orange peel
Minced fresh chives
Bring water to boil. Add carrots, onion, broccoli, ginger, coriander and salt. Cover and boil over med heat for 35 min.
Remove from heat.
Option to blend the soup or serve as it is.
Garnish with chives.
MORE AYURVEDIC RECIPES HERE:http://www.blurb.com/b/3467905-cucina-curativa
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