Ayurvedic Yoga Training! Four full-day Sundays: January 25th, February 22nd, March 29th, April 26th at The Bodhi Tree Studio, 3430 SE Belmont Street, Portland, OR 97214. 10am to 5pm with lunch at Tao of Tea from 1-2pm. $100 for one day, $300 for all four.
Learn to use yoga poses, focused breathwork and daily practices for seasonal and constitutional (Dosha) balance. Expand your Yoga practice with a deeper understanding of Ayurveda and the three Doshas.
Friday, December 12th, “Ayurvedic Cooking Class” at The Herb Shoppe, 3912 N. Mississippi Ave, Portland. OR; 6-8pm. $35.
Learn delicious and nutritious seasonal cooking with Ayurvedic spices. Ayurveda is the sister science of Yoga, and teaches us how to eat the best local foods for the most balance. Enjoy freshly prepared Ayurvedic food for dinner, take home three recipes, and find some new ideas for holiday meals. We’ll be cooking Kitchari, Chai and Curried Butternut Squash.
Fall and winter are a time of increased coldness and movement (Vata), and sometimes snow! For best health, be sure to take time to slow down, chew your food thoroughly and have plenty of good fats such as ghee. Ann Wagoner has been practicing Ayurveda in the Pacific Northwest for the past four years. She is also a certified Yoga teacher. Learn about the nutrition to go with your yoga or exercise practice to augment your sattvic qualities.
When your daily intake of spices and food is appropriate for the season, disease can be prevented. Let your food be your medicine!
Ayurvedic Yoga Training! Four full-day Sundays: May 11, June 22, August 3 and September 21 at The Bodhi Tree Studio, 3430 SE Belmont Street, Portland, OR 97214. 10am to 5pm with lunch at Tao of Tea from 1-2pm. $100 for one day, $300 for all four.
Learn to use yoga poses, focused breathwork and daily practices for seasonal and constitutional (Dosha) balance. Expand your Yoga practice with a deeper understanding of Ayurveda and the three Doshas.
Portland, Oregon hosts its second annual Ayurvedic Health Fair on Saturday, March 22nd from 10 am to 4pm at Tabor Space on 54th Street and SE Belmont. For the past 20 years, renowned herbalist K.P. Khalsa, author of The Way of Ayurvedic Herbs, has said that maybe this year will be the year that Ayurveda finally takes off in Oregon. All signs point to 2014 being a year of change in the Pacific Northwest.
Only last year, Seattle’s Bastyr University launched its Master of Science in Ayurvedic Sciences and became the first such accredited program in the nation. And the year before, NCNM hosted an Ayurveda Seminar Weekend with Dr. Shanbhag, Dr. Sodhi, Dr. Dhru and K.P. Khalsa. Ayurvedic Practitioners in Oregon plan to launch further programs in 2014. Come to the Ayurvedic Health Fair and meet practitioners from the region. Find out more about this healing system and how it can benefit you. It is cost effective, pro-nature, holistic, safe and a complete diet and lifestyle system. You can boost your immunity, improve your digestion, find better sleep and less stress. Find out more about what Dosha you are and what simple tips could bring you in to balance. Guest speakers will present on how:
Food can be your medicine
Ayurvedic approaches to women’s health
Introductory tips from the secrets of Ayurveda
Diabetes can be addressed with Ayurvedic protocols
Yoga and Ayurveda’s combined benefits
Spices to balance your Dosha
The Spring Equinox is one of the best times of year for cleansing. Take advantage of the moment and bring the bliss within yourself to a fuller opening. The event is FREE. For more on tabling or directions, visit the Ayurvedic Health Fair.
This vegetable frittata is made with local Pacific Northwest vegetables from the Sauvie Island community supported agriculture. I find this a great way to use up zucchini. I’ve served frittata for a brunch with zucchini carrot cake as a complement for a meal of “Zucchinis in Flight”. If you’re going all out, prepare a raw zucchini salad dressing from Gabriel Cousen’s raw food book. Zucchini blends with other foods so well, it’s hard to recognize.
Ingredients:
6 eggs
2 T olive oil
1 1/2 cups onion
4-5 slices old bread, cubed and dried 2-3 days (1 1/2 cup)
Kitchen spices aid in daily digestion and disease prevention. Fresh ginger, lemon and salt promote salivation at the beginning of digestion for those without an appetite. Roasted fennel seeds after a meal helps digestion and preserve dental health. What spices are best in the Springtime?
This tasty holiday rice pudding includes healthy brown rice with fiber, brown sugar (or jaggery) and warming spices for the fall and winter. The brown rice adds a nice nutty flavor and texture to the pudding. Stay nourished and warm with a grounding dessert. Save the recipe for summer, chill the pudding and serve on a hot summer day. Turmeric is a carminative and an alterative and turns the pudding a lovely golden color like saffron. Saffron purifies the blood, cardamon improves digestion, nutmeg restores the nervous system, cinnamon reduces cholesterol and milk strengthens the bones. As you bring more spices into your foods, you’ll be more healthy and relaxed. In countries where turmeric is used daily, the incidence of cancer is greatly reduced. Get rid of your medicine cabinet when you update your spice rack. And let’s see which one is cheaper in the long run. (The pudding in the photo was made with half cow and half coconut milk.)
Ingredients:
1 cup short grain brown rice
4 cups milk (cow, goat, coconut, almond, hemp or combo)
1/2 cup brown sugar, sucanat or jaggery
Optional:
1/2 teaspoon cardamon
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
4-6 threads saffron
Sliced almonds or pistachios
1/2 cup unsweetened flaked coconut
1/3 cup raisins
2-4 bananas
Directions:
Soak rice in water for 30 minutes, rinse and drain
Add milk and rice to heavy bottom pan, simmer 1 hour
Sweeten to taste, add optional spices and toppings
Serve warm or chilled
Serves: 6
Preparation time: 20 minutes (after sprouting)
For Individual Doshas:
Vata: Add mashed bananas to pudding. Top with sliced bananas and cinnamon.
Pitta: Chill and top with nutmeg and pistachios.
Kapha: Substitute rice, hemp or almond milk for the cow milk.
This mung bean soup is made with sprouted mung beans which increases their digestibility. Soak a cup of whole mung beans overnight, and then drain in the morning. Continue rinsing twice a day until the beans sprout — 2 to 3 days. This will decrease their cooking time by half and be easier for Vata to digest. This soup is full of protein, and vitamin C and B. Add seasonal, local fall vegetables for a delightful and warming dish. Enjoy with fresh hot bread. Yum!
Ingredients:
2-3 cups sprouted mung (1 cup unsprouted)
4 cups water
pinch of hing
1 onion
1 medium carrot
1 diced green pepper
2 teaspoons grated fresh ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
3/4 t salt
1 T apple cider vinegar
4 T olive oil
Directions:
Rinse beans, add water and cook with hing and ginger for 10 minutes
Blend half, add vegetables and cook for 5-10 more minutes
Cilantro Chutney can be added to your Kitchari for a bit more spice and flavor. It can also be made with parsley for more of a kidney cleanse, or diuretic. This simple chutney can be served with curries, rice and dahl. It can also be used on sandwiches. In the fall, this is a great way to enjoy all the fresh cilantro!
Ingredients:
1 bunch cilantro (fresh coriander)
2 cloves garlic
1/4 t minced ginger
1/2 t salt
juice of 1/2 lemon or lime
1/2 green chili, no seeds
2-3 T water
1/2 cup dry coconut
2 t maple syrup
Directions:
Wash cilantro, take out larger stems
Blend with garlic, ginger, salt, lemon, pepper,
Add the rest of ingredients and water as needed to make a paste