Bala Balls - the Art of Living Retreat Center

Bala Balls: A Source of Raw Energy

By Diana Bellofatto
December 1, 2018

Bala Balls - the Art of Living Retreat Center

Enjoy a dynamic December!

For many of us, December is an extremely busy time of year. Holiday parties, shopping for gifts, decorating, baking, participating in extra activities with children, and meeting year-end deadlines at work are some of things that take up more of our time.

 

While much of what we experience at this time of year is very fulfilling and happy, the holidays can also be a time when some of us experience sadness and depression. When the sentiments of the season cause us to miss loved ones that have passed on or we lament the loss of love in a relationship, feelings of loneliness can come creeping in.

 

Whether it’s stress or eustress, imbalances created during this time of year have the ability to overwhelm us and leave us feeling depleted and anxious. Tendencies to allow our dinacharyas (daily routines) to fall by the wayside as we strive to keep up with activities, are one of the main reasons why we become imbalanced during a time when we need to feel fortified most!

 

Taking the time to stay properly nourished can be difficult but if we remember to honor our highest good and remain present with even the simplest rituals, we can enjoy the benefits of being balanced!

 

Loaded with protein, fiber, digestive spices, and healthy fat, these balls are sure to support your need for nourishment on the go and can also serve as a delicious treat at this festive time of year.

 

Because none of the ingredients in this recipe are cooked, it can be made ahead of time and kept for days in the fridge, while still retaining prana (life force). Enjoy the bala (strength) derived from these balls with a cup of ginger tea, chai, or hot cider.

 

Bala Balls

  • 1 cup oats
  • 1 cup buckwheat groats, soaked overnight, rinsed, and then dehydrated in a dehydrator or on a baking sheet in a very low-temperature oven (no higher than 150 degrees), about 4 hours, or until crunchy
  • 2 tbsp chia seed
  • 1 cup oat bran
  • 1 cup ground flax seed
  • 1 cup shredded coconut (can be toasted)
  • 1/2 cup raw cacao powder
  • 1/4-1/2 cup pea protein, or another protein powder of your choice (optional)
  • pinch of mineral salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp vanilla extract
  • 1 cup sunflower seed butter or a nut butter of your choice
  • 2/3 cup raw honey
  • 1/4-1/2 cup coconut oil
 

Directions

1. Mix all dry ingredients together in a bowl. 

2. In a separate bowl, mix all wet ingredients together.

3. Add wet ingredients to the dry ingredients, mix well, and refrigerate for a few hours.

4. Roll into balls

Serve at room temperature.

 

NOTE: If your mixture is dry and doesn’t ball up, add some room temperature water to improve the binding consistency.


Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

 
TAGS: Ayurvedic Recipes , december , diet , energy balls , energy bites , food , healthy eating , healthy recipes , nutrition , winter
Ayurveda Yam Recipe

Staying Rooted with Comfort Food: Yams Two Ways

By Diana Bellofatto
November 28, 2018

Ayurveda Yam Recipe

Stay warm and grounded

If there’s one thing that can bring us back to a fond memory or comforting feeling, it’s an aroma. Of the five tanmatras (senses-hearing, touch, sight, taste, smell) of Ayurveda, the sense of smell corresponds to the earth element and nose. So it stands to reason that root vegetables, such as yams, are a food that feed our need for feeling comforted, warm, and grounded; not to mention that they smell great when they are being cooked.

 

If ever you are feeling bloated or gassy, nervous, or have anxiety, dry skin, or constipation, these are some signs of vata (space & air) vitiation, meaning that an abundance of space and air have over-accumulated and taken up residence in you. In winter, it’s easy to become vata vitiated because winter is the vata season, with its cold, light, and dry qualities. These qualities provoke an excess of vata in the body and mind.

 

Yams to the rescue! With their warm, sweet, unctuous, soothing juiciness, yams are a vital vegetable for vata balancing. They are easy on digestion, and possess vitamin A, C, potassium, and beta carotene, acting to increase lymphatic circulation. Yams are a warm hug on a cold winter day.

 

Baked yam & Brussels sprouts

  • 1 large yam, cubed
  • 1 cup chiffonade of Brussels sprounds
  • Grind together cumin, coriander, fennel, ginger, cardamom, cinnamon, and mineral salt
  • Melted Ghee
 

Directions

1. Place cubed yam and Brussels sprouts in an oven-safe baking dish.

2. Drizzle ghee over yam and Brussels sprouts, stir to coat.

3. Sprinkle spice blend over yam and Brussels sprouts, stir again.

4. Bake at 350 degrees for about 25 minutes, or until both yam and Brussels sprouts are soft and fork-tender.

Serves 2. 

 

Baked yam with tofu & tahini sauce

  • 1 large yam, cubed
  • 1 cup or more cubed tofu, patted dry*
  • About 1 tablespoon melted ghee
  • 1 tablespoon each fresh chopped ginger and garlic
  • 1/3 cup or more chopped scallion
  • Mineral salt to taste

*Not a fan of tofu? Substitute with a cup of cooked grains of your choice, and stir in after yam is cooked.

 

Tahini Sauce

  • 1/3 cup tahini
  • 1 tablespoon tamari
  • 2 teaspoons pure maple syrup or agave syrup

Combine all ingredients in a small saucepan, and heat until warm. 

 

Directions

1. Combine all ingredients in an oven safe baking dish, except ghee.

2. Drizzle ghee over ingredients, stir to coat.

3. Bake at 350 degrees for 30 minutes.

4. Remove from oven and top with warm tahini sauce.

Serves 2. 

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

 
TAGS: Ayurvedic diet , Ayurvedic Recipes , diet , food , weight-loss , winter , Yams
Ayurveda Farro Bowl

Farro, Mushroom, & Walnut Bowl

By Diana Bellofatto
October 24, 2018

Ayurveda Farro Bowl

Featuring farro for winter warmth

As we head into winter (Vata season), the elements of air and space become more abundant. Vata’s qualities are cold, light, dry, rough, mobile, and erratic. Applying the opposite qualities offers support for staying in balance throughout the winter season. Therefore, you may find yourself in need of heavier, more warming, and grounding foods.

 

If meat is not on your menu, “old world” or “ancient” grains, such as farro, are a good staple to have in your pantry. Farro is known for its high fiber, zinc, B vitamins, iron, and impressive amount of protein.

 

Soaking grains before cooking them is always important to re-hydrate the grain from its dry state. This reduces gas/bloating and improves the nutritional bio-availability by removing anti-nutrients that inhibit optimal digestion and assimilation of nutrients.

 

In Ayurveda, there are three qualities (Sattva, Rajas, Tamas) known as the gunas. The tamasic quality tends toward inertia, darkness, and heaviness. Mushrooms possess tamasic qualities because they grow in the dark, with an inward and downward flow of energy. Medicinally speaking, mushrooms stimulate immunity, are nervine and grounding to alleviate anxiety and promote sound sleep, as well as bolster bone/joint health. This is a huge bonus at a time of year where many of us may suffer from insomnia, aching bones/joints, and colds or flus. “Boning” up on these foods now will help thwart imbalances later on in the season as we insulate and arm ourselves just prior to the height of winter.

 

The walnut takes credit for being known to build stamina. Shaped like a brain, it is also a tonic for the brain and ojas (think strength, immunity, life sap) enhancer. With a slightly bitter taste and crunchiness, it pairs well with farro and mushrooms for a nicely varied flavor and texture profile.

 

Farro, mushroom, & walnut bowl

  • 1 cup farro, soaked for 8 hours and rinsed
  • 1.5 cups thinly sliced cremini or button mushrooms
  • 1 cup chopped yellow onion
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon ground thyme
  • 1/2 cup chopped walnuts, lightly toasted
  • Himalayan pink salt & black pepper to taste
  • Ghee for sautéing
  • 2 cups vegetable broth
 

Directions

1. In a medium-sized pot, sauté the onions until translucent.

2. Add the mushrooms and sauté until their water evaporates and they become more firm and slightly brown.

3. Add the farro, oregano, thyme, salt, pepper, and vegetable broth and bring to a boil.

4. Turn down to simmer and cook for about 30 minutes with the lid on, until the water has evaporated.

5. Remove from heat, transfer to serving bowl, and garnish with walnuts.

Serves 4. 

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

 
TAGS: Ayurveda , Ayurvedic diet , Ayurvedic Recipes , diet , farro , gourmet food , organic food , Recipes , weight-loss
Thyme Ayurveda Bowl

Shallot, Fennel, Thyme & Quinoa Bowl

By Diana Bellofatto
September 26, 2018

Thyme Ayurveda Bowl

“Thyme” for the seasons to shift

Eating seasonally is very important, and there are still plenty of delicious herbs and vegetables coming in fresh at this time of year. Take advantage of the deliciousness before “thyme” runs out, and the selection of herbs and vegetables diminish in winter.

 

A pungent herb, thyme is beneficial to pacify overabundant vata (space & air) and kapha (water & earth) qualities that can result in intestinal distress symptoms such as gas, bloating, or nausea. Thyme can increase pitta (fire) qualities due to its heating nature. So, if it is very warm where you live or you are experiencing a pitta imbalance, use it more sparingly or substitute fresh cilantro for it. Thyme is wonderfully aromatic and infuses this dish with a flavor that pays compliments to its culinary counterparts.

 

The shallot belongs to the allium family. It imparts a more refined, yet onion like flavor. Shallots are grounding, so they balance out the stimulating effect of thyme. Cooking shallots diffuses their heating nature and increases their sweetness.

 

You may know fennel as the vegetable with a mild licorice flavor. Sautéing or braising fennel softens the licorice flavor and brings out its sweetness. Fennel acts an amazing agni (digestive fire) enhancer without increasing heat in the body. It is diaphoretic and diuretic, so it can flush excess heat and fluid from the body. This comes in handy post-summer. Fennel is also known to help increase mental and visual clarity.

 

We tend to lump quinoa in with grains, but it is actually a seed. There are many varieties of quinoa, with the white, red, and black varieties being the most popular. You can often find all three mixed together, which reminds me of the three constitutional types of Ayurveda (Vata, Pitta, Kapha). Quinoa offers a protein punch and is tri-doshic (beneficial for Vata, Pitta, Kapha). If you tend to lean toward vata imbalances, be more generous with the amount of ghee you use in this recipe.

 

Shallot, fennel, thyme, & quinoa bowl

  • 1 cup quinoa, soaked in water overnight and rinsed
  • 3 large shallots, chopped
  • 1 bulb of fennel, thinly sliced (reverse the wisp-like dark green fronds for garnish!)
  • 2 teaspoons dried thyme
  • 1 carrot, grated
  • Ghee for sautéing
  • Pink Himalayan salt & white pepper to taste
  • Generous handful of freshly-chopped cilantro leaves
 

Directions

1. In a medium-sized pot, sauté the shallots in ghee for a few minutes, until clear or slightly browned.

2. Add the fennel and sauté until soft.

3. Add the carrot, quinoa, salt, pepper, and about 2 cups of water, and bring to a boil. Turn down to simmer and cover.

4. Cook about 15 minutes, or until the water has been absorbed.

5. Remove from heat, transfer to serving dish, and garnish with cilantro and fennel fronds.

Serves 4. 

 

Interested in incorporating vibrant, delicious Ayurvedic cooking into your health and wellness goals? Check out the Ayurveda Culinary Retreat, hosted by renowned Ayurvedic chef Nalini Mehta at the Art of Living Retreat Center from November 2-4, 2018!


Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

 
TAGS: Ayurveda , Ayurvedic diet , Ayurvedic Recipes , cleanse , diet , food , healthy lifestyle , recipe , weight-loss
The Best 10 Minute Kale Salad

The Best 10-Minute Kale Salad

By Amie Valpone
September 4, 2018

The Best 10 Minute Kale Salad

 

This is one of the best kale salads I’ve ever made and that says a lot because I’ve made hundreds of kale salads. This raw kale salad is not only quick to toss together but it’s simple, can be whipped up in 10 minutes and uses a few basic ingredients. You can serve this vegan kale salad with apples, cranberries or any other fruit you’d like if you can’t find fresh figs.

 

Kale Salad:

  • 1 head dinosaur (flat) kale, finely chopped and stems removed
  • 2 tbsp. lemon juice
  • 2 tsp. olive oil, extra-virgin
  • sea salt to taste
  • 1 head Swiss chard, finely chopped and stems removed
  • 1 medium purple cabbage, thinly sliced
  • 4 large fresh figs, halved
  • 2 tbsp. walnuts, chopped
  • 1 tbsp. fresh mint, finely chopped
  • 2 tsp. lemon zest
 

Tahini Dressing:

  • 4 tbsp. tahini, well-stirred
  • 6 tbsp. warm water
  • 1 tsp. chickpea miso paste, optional
  • 1/2 tsp. sea salt, plus more to taste
  • 1/4 tsp. pepper, to taste
  • 1/4 tsp. ground cumin
  • chili powder, pinch
 

INSTRUCTIONS:

Kale Salad: 

  1. Massage the kale in a large mixing bowl using your hands with the lemon juice, olive oil, and sea salt, to taste. Massage for two minutes, or until the kale is very tender and dark green.
  2. Add the Swiss chard, cabbage, figs, walnuts, mint, and lemon zest. Set aside.

Tahini Dressing: 

  1. In a small mixing bowl, mix together all the dressing ingredients until it forms your desired dressing consistency.
  2. Add more water or lemon juice, if needed. Drizzle this dressing over the salad and toss to combine. Serve immediately.

Discover the missing pieces keeping you from optimal health, weight, and happiness at my upcoming retreat at the Art of Living Retreat Center, The Whole Body Transformation. This retreat is designed for anyone who wants to transform their life beyond medical care. The entire retreat will be a very safe space for women to open up and heal the deeper issues that are going on inside their bodies that medicine does not address.

 

This article is excerpted from TheHealthyApple.com, and is used with permission from the author.

 

Amie Valpone, HHC, AAP is a chef, nutritionist, and the author of the best-selling cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body. She is the founder of TheHealthyApple.com, where she discusses how she healed herself after 10 years of chronic illness from lyme disease, polycystic ovarian syndrome (PCOS) and hypothyroidism.

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: Amie Valpone , art of living retreat center , Ayurvedic diet , Ayurvedic food , cooking , Detox , diet , food , kale salad , Recipes
Ayurvedic Recipes: Beet Kale Salad

Beet Apple Celery Kale (BACK) Salad

By Diana Bellofatto
August 29, 2018

Ayurvedic Recipes: Beet Kale Salad

Wow, some of us have experienced an intensely hot summer this year! The Ayurvedic way tells us to cleanse at the end of summer to rid ourselves of excess heat, and this salad is perfect for doing just that.

 

Excess heat can cause dryness in the body. In turn, the body responds by creating reactive mucous in order to lubricate itself. Mucous breeds bacteria that makes us sick. This response to dryness is one of the classic fall scenarios that lead to sinus infections, intense allergies, and more.

 

Beets contain B vitamins, calcium, iron, and have amazing antioxidants, too. The liver tends to harbor heat, and beets provide super support for the liver in its ability to release heat and function well.

 

“An apple a day keeps the doctor away…” How true it is! Apples have an affinity for scraping the body of ama (toxins) and heat with their pitta (fire) pacifying, astringent, and cooling qualities. Autumn’s apples are an ally for sure!

 

Celery stimulates the sweat glands to release heat, and reminds the lymph to move. It simultaneously scrapes mucous from the digestive tract as it aids in digestion and detoxification.

Another pitta-friendly pal, kale’s bitter quality cools as its fibrous nature aids in maintaining intestinal integrity.

 

This simple salad is a powerful panacea for fending off fall and winter woes and enabling you to take “BACK” your balance.

 

Beet, Apple, Celery, and Kale (BACK) Salad

  • 1 head kale, chopped (if you take this recipe further into fall, you can omit the kale)
  • 2 beets, grated
  • 2-3 stalks celery, chopped
  • 1 apple, chopped (the sweeter the apple, the more cooling it is. Try Gala, Honeycrisp, or Golden Delicious!)
  • Lemon or lime juice, to taste
  • Flax oil for drizzling
  • 1/2 to 1 cup cilantro leaves, or about 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground fennel
  • pinch of Himalayan pink sea salt (go easy on salt, as it tends to be heating!)
 

Directions

1. Combine all ingredients in a bowl.
2. Mix well with flax oil and citrus juice.
Eat this salad at midday for optimal digestion and assimilation of nutrients.

Serves 4. 

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

 
TAGS: apple , autumn , Ayurvedic Recipes , beet , celery , cooling , kale , pitta pacifying

California Creamed Kale and Chickpeas

By Dr. Joel Fuhrman
July 20, 2018

 

Serves: 4

Category: Main Dishes – Vegan
Author: www.drfuhrman.com
For an easy and delicious entrée, combine sautéed kale, onions and chickpeas with a creamy garlic cashew sauce.

 

INGREDIENTS:

1/2 cup raw cashews
1 cup unsweetened soy, almond or hemp milk
1 clove garlic
1 large onion, thinly sliced
2 carrots, finely chopped
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1 bunch kale, tough stems removed, leaves thinly sliced
1/4 teaspoon crushed red pepper or to taste

 

INSTRUCTIONS:

Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.

Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.

Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

 

Calories 335; Protein 16 g; Carbohydrates 46 g; Total Fat 11.6 g; Saturated Fat 1.8 g; Cholesterol 0 mg; Sodium 70 mg; Fiber 11.2 g; Beta-Carotene 5838 ug; Vitamin C 49 mg; Calcium 203 mg; Iron 5.3 mg; Folate 210 ug; Magnesium 130 mg; Zinc 3.2 mg; Selenium 8 ug

     

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: Ayurveda , Ayurvedic Recipes , cilantro , cooling , diet , Recipes , summer
Summer Ayurveda - Art of Living Retreat Center

Satisfying Cilantro Summer Sauce 2

By Diana Bellofatto
July 10, 2018

Summer Ayurveda - Art of Living Retreat Center

The hot time of year is upon us once again! Eating seasonally and staying cool will guide us toward lots of greens and veggies. This sauce makes the perfect partner to accompany your culinary creativity.

For the most part, nuts are heating, but almonds that have the skin removed are not. The skin of the almond is a tough substance to digest, and contains some anti-nutrients that are best removed. What remains is a protein-rich, ojas (think immune boosting & strengthening) enhancing, satisfying food.

In the world of Ayurveda, cilantro is known for it’s cooling effects and ability to cloy toxins from the body. It has an affinity for the skin and can even be made into a paste and applied to skin eruptions from rashes due to allergic reactions from poison ivy and the like.

Lime helps to impart the salty taste without creating excess heat, so you won’t have to add much salt to this sauce.

You can whip this sauce up in just a few minutes in a blender or food processor. Enjoy!

Fresh cilantro and almond sauce

If your agni (digestive fire) is up to the task of digesting raw veggies, this sauce can double as a dip for crudités or as salad dressing. Otherwise, it dresses cooked vegetables and grains very nicely.

  • 1/2 cup almonds, soaked over night in a bowl and peeled
  • About 1/2 cup water
  • 1 bunch fresh cilantro
  • 1/4-1/2 cup lime juice
  • About 3 Tablespoons extra virgin olive oil
  • Pink Himalayan salt & black pepper to taste

Directions

1. Place soaked and peeled almonds in a blender with ½ c. water, lime juice, olive oil, pepper and salt. Puree.
2. Add cilantro (leaves & stems) and blend well.
3. Add more/less water and/or oil for desired consistency.
Store in the fridge for up to 48 hours.

Makes about one cup.

Upcoming Health and Ayurveda Programs

Mar 03-08
Health & Ayurveda Yoga & Teacher Trainings

Living Light Weight Loss Retreat

Ayurveda Spa Team

Be light. Feel light. Shine Bright.

Learn More
Mar 29-31
Health & Ayurveda

Vibrant Health with Ayurveda

Kim Rossi

Discover the ancient healing science of Ayurveda and its practical application

Learn More
Mar 31 - Apr 08
Health & Ayurveda

Panchakarma Cleanse: March

Panchakarma: the Ancient Wellspring of Modern Wellness

Learn More
Apr 26-28
Health & Ayurveda

Ayurveda Culinary Retreat

Nalini Mehta

Unlocking Health with Ayurvedic Cooking

Learn More
May 12-20
Health & Ayurveda

Panchakarma Cleanse: May

Panchakarma: the Ancient Wellspring of Modern Wellness

Learn More
May 17-19
Health & Ayurveda

Managing Inflammation Retreat

Poornima Sharma

A holistic approach to a healthier life

Learn More
Jun 14-16
Health & Ayurveda

Energize With Raw Foods

Poornima Sharma

Discover the nourishing power of whole foods

Learn More
Jun 21-23
Health & Ayurveda

Ayurveda Culinary Retreat

Nalini Mehta

Unlocking Health with Ayurvedic Cooking

Learn More
Aug 04-12
Health & Ayurveda

Panchakarma Cleanse: August

Panchakarma: the Ancient Wellspring of Modern Wellness

Learn More
Aug 23-25
Health & Ayurveda

Managing Inflammation Retreat

Poornima Sharma

A holistic approach to a healthier life

Learn More
Sep 06-08
Health & Ayurveda

Energize With Raw Foods

Poornima Sharma

Discover the nourishing power of whole foods

Learn More
Sep 13-15
Health & Ayurveda

Ayurveda Culinary Retreat

Nalini Mehta

Unlocking Health with Ayurvedic Cooking

Learn More
Sep 22-30
Health & Ayurveda

Panchakarma Cleanse: September

Panchakarma: the Ancient Wellspring of Modern Wellness

Learn More
Oct 11-13
Health & Ayurveda

Vibrant Health with Ayurveda

Kim Rossi

Discover the ancient healing science of Ayurveda and its practical application

Learn More
Oct 18-20
Health & Ayurveda

Managing Inflammation Retreat

Poornima Sharma

A holistic approach to a healthier life

Learn More
Nov 10-15
Health & Ayurveda Yoga & Teacher Trainings

Living Light Weight Loss Retreat

Ayurveda Spa Team

Be light. Feel light. Shine Bright.

Learn More
TAGS: Ayurveda , Ayurvedic Recipes , cilantro , cooling , diet , Recipes , summer
Summer Ayurveda - Art of Living Retreat Center

Satisfying Cilantro Summer Sauce

By Diana Bellofatto
June 29, 2018

Summer Ayurveda - Art of Living Retreat Center

 

The hot time of year is upon us once again! Eating seasonally and staying cool will guide us toward lots of greens and veggies. This sauce makes the perfect partner to accompany your culinary creativity.

 

For the most part, nuts are heating, but almonds that have the skin removed are not. The skin of the almond is a tough substance to digest, and contains some anti-nutrients that are best removed. What remains is a protein-rich, ojas (think immune boosting & strengthening) enhancing, satisfying food.

 

In the world of Ayurveda, cilantro is known for it’s cooling effects and ability to cloy toxins from the body. It has an affinity for the skin and can even be made into a paste and applied to skin eruptions from rashes due to allergic reactions from poison ivy and the like.

 

Lime helps to impart the salty taste without creating excess heat, so you won’t have to add much salt to this sauce.

You can whip this sauce up in just a few minutes in a blender or food processor. Enjoy!

 

Fresh cilantro and almond sauce

If your agni (digestive fire) is up to the task of digesting raw veggies, this sauce can double as a dip for crudités or as salad dressing. Otherwise, it dresses cooked vegetables and grains very nicely.

 

  • 1/2 cup almonds, soaked over night in a bowl and peeled
  • About 1/2 cup water
  • 1 bunch fresh cilantro
  • 1/4-1/2 cup lime juice
  • About 3 Tablespoons extra virgin olive oil
  • Pink Himalayan salt & black pepper to taste

 

Directions

1. Place soaked and peeled almonds in a blender with ½ c. water, lime juice, olive oil, pepper and salt. Puree.
2. Add cilantro (leaves & stems) and blend well.
3. Add more/less water and/or oil for desired consistency.
Store in the fridge for up to 48 hours.

Makes about one cup.

 


Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: Ayurveda , Ayurvedic Recipes , cilantro , cooling , diet , Recipes , summer
Food & Happiness - Art of Living Retreat Center

How Food Affects Your Happiness

By Margaret Paul
June 16, 2018

Food & Happiness - Art of Living Retreat Center

 

This past May, the Art of Living Retreat Center hosted Dr. Margaret Paul for Inner Bonding, a weekend of transformative healing. Here, she speaks about how your diet is an essential ingredient to happiness. 

 

There’s so much unhealthy food that is normalized in our culture, and people don’t realize that it lowers their vibrancy. Food, alcohol, and drugs are addictive for those of us who don’t know how to manage our feelings. Anxiety, depression, anger, loneliness, helplessness, heartbreak, shame, and guilt can be completely overwhelming. We don’t know how to learn from our feelings, or to lovingly manage them, which is how people become dependent on these things to live their everyday lives. But instead of providing relief, this unhealthy food contributes to illness, anxiety, and depression.

 

How bad food lowers your vibrancy

When people eat junk food, it disrupts the microbial gut flora, and the toxicity that that process creates actually goes right up into the brain. This process can actually create anxiety and depression. It becomes a vicious cycle, and people have no idea what else to do. Their medication doesn’t work for them. They feel stuck. Their frequency is lowered.

 

The body-spirit connection

I was a sickly child, and I just hated being sick. So in my early 20s, I started reading everything that I could about health. I threw out everything in my kitchen, and started eating all organic, all fresh. I was the health food nut, and that was 56 years ago. I’m 78 now, and I have unbelievable health, so much energy, no arthritis, no brain degeneration. Not only does this help my body, but it helps me connect to spirit.

 

Even though I was eating well, it wasn’t an automatic connection to spirit. It was the intention to learn that really opened things up. Eating well and being open to learning helps you vibrate on a more spiritual frequency.

 

Inner bonding

With my Inner Bonding Process, you learn to make decisions that love your body. So now, when someone brings in yummy, sugary stuff, which I used to eat all the time, my higher brain says “you know, i love you too much to eat this.” I love being connected to my higher guidance. I know that if I eat this, my vibrancy, my health, everything is going to tank. I don’t even have a problem refusing poor food.

 

Dr. Margaret Paul is a bestselling author and co-creator of the powerful Inner Bonding® self-healing process, and the related SelfQuest® self-healing online program – recommended by actress Lindsay Wagner and singer Alanis Morissette. She has appeared on numerous radio and television shows, including Oprah. Margaret holds a PhD in psychology, is a relationship expert, public speaker, consultant and artist. She has successfully worked with thousands and taught classes and seminars for over 50 years.

 


Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: Detox , diet , food , happiness , spirituality , weight-loss

Learn more about our 2018 retreats and offerings!

Catalogs

Stay in touch