Students may register for the remainder of the session on a pro-rated basis, pay per class to drop in or purchase a 10 class pass which is valid for 6 months. We accept cash or cheque.
May 20 – 22, 2016
Creating a Radiant Heart, Sharp Mind and Vibrant Body
Early Bird Deadline Expires on May 1st!
Ashaya Yoga blends therapeutic alignment techniques with empowering and spiritually uplifting philosophy. With warmth and humor, Todd excels at making deep philosophical teachings accessible and relatable. Todd welcomes students of all levels to awaken to their inherent potential for unlimited joy, vitality, and fulfilment.
Registration is now open. Space is limited so register early to ensure your spot! Please click here for details.
photo from June 2015 workshop at Brescia with Todd
June 17th – 19th, 2016
Five Oaks Retreat Centre
Retreat begins Friday evening and ends Sunday afternoon.
Cost – $380.00 – Includes private room, all meals and snacks, yoga and meditation program suitable for all levels.
To register, please contact Five Oaks Retreat Centre by clicking here
According to Ayurvedic principles, this time of year is a good time to consider a cleanse. Christina Brown, in her book “The Ayurvedic Year” recommends Khichadi, a simple soupy stew, sometimes called an Indian comfort food. It is used to nourish babies, the elderly and the sick but also by healthy people during special times of detox, cleansing and deep spiritual practice. Read this article by Dr. John Douillard in Elephant Journal for more information by clicking here.
Khichadi can be taken at meal times for a few days. Both basmati rice and mung dal are tridoshic or good for all doshas or constitutions and in combination are a complete source of protein. Also while on this cleanse, keep your body well hydrated with filtered water and herbal teas. Avoid consuming coffee, black tea or other stimulants while on the cleanse. Please, only undertake a cleanse in consultation with your health care practitioner as this may not be suitable for you.
1 tablespoon ghee (clarified butter) or olive oil
2 bay leaves
1 teaspoon of each: cumin seeds, fennel seeds, ground cilantro, sea salt, fresh grated ginger, turmeric
1 cup organic basmati rice
1 cup organic split mung dal, pre-soaked for 3 hours
4 – 6 cups purified water
2 oz. (60 g) diced organic carrots or celery
fresh lemon juice
chopped cilantro leaves
1) Melt the ghee in a large pan. Add the cumin, bay leaves, fennel seeds, ground cilantro, salt and ginger and saute for 1 – 2 minutes.
2) Add the turmeric, rice, mung dal and 4 cups of water. Bring to a boil. Boil for five minutes uncovered, stirring occasionally. Cover and cook for 25 – 30 minutes, adding more water if necessary, to maintain a soupy consistency. Add the carrots or celery, and cook for another 15 minutes.
3) To serve, add lemon juice and garnish with cilantro leaves.
We look forward to seeing you at Spanda Yoga!