Apr 12 - Apr 14, 2024
The Sacred Rebel Retreat
Reclaim your worth and be your freest, weirdest, most expressive self!
View a listing of all our programs, workshops, and events—including our best-selling Happiness Retreat, Silent Meditation Retreat, and Ayurveda Wellness Cleanses.
Order a copy of our latest retreat guide and discover all the ways to relax, renew, and discover inner peace—programs, events, workshops, spa treatments, and more.
Quiet the mind and align with the present moment in our happiness, meditation, and silence programs.
You choose the dates, the activities, and Ayurveda treatments—we’ll do the rest. The perfect custom vacation!
The ancient science of Ayurveda gives us all the tools we need to live a holistic, healthy, and happy life in today’s modern world.
Guest teachers, thought leaders, authors, and experts inspire with their timely wisdom and transformative programming.
Our on-demand programs are great introductions to the healing power of Ayurveda. Discover the Ayurvedic Daily Routine, overcome insomnia, and more—whenever, wherever!
Explore our campus in an interactive 360° virtual tour with guided navigation or on Google Maps.
Discover an extraordinary space for transformation and community building in the Blue Ridge Mountains.
Explore our campus in an interactive 360° virtual tour with guided navigation or on Google Maps.
It’s that time of year again. Here in the northern hemisphere, the air is getting cooler and drier and Vata season (which begins in late fall) is around the corner.
Vata’s characteristic elements are air and ether, which are dry and cold. If you have symptoms such as dry skin and hair, constipation, gas and bloating, insomnia, or joint pain, your body may be signaling a Vata imbalance. Restlessness, anxiety and generally feeling spaced-out are also characteristic of too much air and ether.
To balance Vata, keep yourself warm, sip warm drinks, and enjoy comfort foods like this delicious pot pie.
Filling Ingredients
1 Tbsp ghee (or olive or coconut oil to make it vegan)
2 carrots, diced
2 stalks celery, diced
1 small potato, diced
1 small zucchini or yellow squash, diced
1 C diced cabbage (or other leafy green vegetables like kale, spinach, etc.)
1 C very firm cubed tofu or substitute shredded cheese or sliced paneer (optional)
1 C peas, fresh or frozen
2 C water
¼ C flour (whole wheat or unbleached)
1 tsp salt
1 tsp sage
½ tsp thyme
½ tsp paprika
¼ tsp black pepper
Biscuit Dough Crust Ingredients
2 cups flour (your choice: combine whole wheat or unbleached, oat flour, bran, wheat germ)
½ tsp salt
2 tsp baking powder
¼ to ½ C butter or plant based butter
⅔ cup milk (almond, soy, coconut, or cow’s milk)
*Save excess dough in refrigerator for up to 1 week, or freeze it to use later as a pizza crust or biscuits.
The unedited version of this recipe by Elizabeth Herman was originally posted on artofliving.org.
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Our peak season runs April–November, so space fills up quickly during that time.