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Ayurveda Summer Series: Remedies with Maria Rubinate

The idea of balance and the feeling of contentment and ease that it brings can be illusive in our lives especially since, according to Ayurveda and Yoga, balance is constantly being buffeted by changing conditions. Whether imbalance is related to the influence of time or changing circumstances in our lives or the changing of the seasons, Ayurveda provides a strategy for healthy adaptations to changing conditions.

Tuesdays in June 9:30-10:30 am
6/8 Background and theory for summer season
6/15 Asana and pranayama
6/22 In the kitchen
6:29 Remedies
Here are the recipes for Tuesday, 6/22. They are fairly simple, quick and good for hot weather. They also give us a chance to incorporate the cooling three ..cucumber, coconut and coriander leaf.
Lemon Rice
( serves 4)
1 cup of washed basmati rice ( you can cook this ahead of time and hold )
grated fresh coconut ( at least a half cup but according to taste)
Veg or coconut oil
1/2 tsp turmeric
1/2 tsp mustard seeds
2 strands curry leaves
handful of peanuts or cashews
salt
2 lemons
Coriander leaf
Green beans Poriyal
 ( serves 4)
3-4 cup chopped green beans
2 Tb grated coconut
1Tb veg oil
2 Tb water
1tsp mustard seeds
1 tsp cumin seeds
1 red chili halved
pinch of hing
a few curry leaves
Yogurt
1 quart of milk of your choice
1 small container of whole milk plain yogurt ( live culture)
If there is time we can also make a salad using the spices on hand and vegetable of your choice…
cucumber , tomato and carrot is one idea but here is where you can experiment. Just avoid vegetables that are better off cooked. It’s all about what you can digest well.
See you Tuesday!
Maria
6:29 Remedies

Get Out of Your Head in Headstand

This workshop explores Sirsasana (Headstand) with a focus on the core, arms, shoulders, and upper back/spine. We’ll consider where our tension, anxiety, and stress show up in this posture, and how we can work with these patterns compassionately and intuitively. Get out of your head and dive into the somatic realm for a distinctly embodied experience of Sirsasana.

Sacred Resonance Retreat, Puglia, Italy with Maria Cutrona

Email mariagracecutrona@gmail.com to sign up and for more information.

Saturday Sit for June led by Caroline Mceneaney

There will be time at the end for tea and chatting. No meditation experience is necessary. Practices and topics will include: Elements of posture, Four Foundations of Mindfulness, shamatha and vipassana techniques, lovingkindness, gratitude, tonglen, Four Elements Meditation, Five Sense Meditations, and common challenges and obstacles on the path.

Spring Ayurvedic Series with Maria Rubinate

Starting this Tuesday and continuing for five classes, we’ll be looking into the shift from winter to spring. We will begin by considering the theories that form the basis for all of the practical aspects of a spring routine and diet. These classes will cover asana, pranayama, cooking, herbs, and remedies.
Ayurveda, the sister science to Yoga, offers a holistic way to think about health and nourishment. These classes explore the philosophical underpinnings of this beautifully practical and time-honored system.
March 9th: Cooking Class
March 9th, the Ayurvedic class will be in the kitchen. We will be preparing a light lunch or late breakfast and the soup ingredients should be easy to come by. My mother has asked me how to make something “Ayurvedic” using only the ingredients you have on hand and this recipe utilizes basic kitchen stuff. Time permitting, we’ll take a look at an easy dosa/ pancake that goes well with the soup.
Carrot, Ginger and Coriander Soup
Ingredients:
1 lb. carrots ( approximately)
1 quart veg stock or water **
 1 Tb ghee or coconut oil
1- 2 inches of ginger, minced
Coriander seed powder ( you also can use the seeds)
Cayenne
Lemon juice
Salt, Black pepper
** This is the moment to investigate your vegetable drawer and boil up a bunch of things to make a stock. Candidates include: wilted lettuce, parsley , scallions, onion, mushrooms. Less ideal are cruciferous vegetables or any vegetable that imparts too distinct a flavor.
Note: This is a blender soup.
Chickpea Dosa/ Pancake
1 cup chickpea flour ( Bob’s Red Mill makes one)
3/4 cup water
Salt, Black pepper
Optional: Chopped scallion or chives; coriander leaf.

Early Spring Retreat with Carlotta, Caroline, & Sasha

Join us for a casual day of meditation and asana, vegan baking, restorative practice and sound relaxation. We’ll end the day with a short “chat & chew” (mocktails and cocktails welcomed but not required!).

Let’s move, sit, rest, nosh, and hopefully(!) laugh together as we let go of some of our winter layers and prepare for the longer, warmer days ahead.

All levels welcome!

Practical Ayurveda | Cooking Class

Ingredients and Prep:
You will need a half pound of unsalted butter ( preferably organic) , your heaviest small pot, a strainer and a jar for the ghee.
For the breakfast, we will be making Upma. You will need farina or Cream of Wheat, a small onion,a few chilies ( like a Thai chili or cayenne- dried will do). For the spices we will be using cumin seeds, mustard seeds, turmeric, hing, salt, curry leaves ( if you have them). Add ons will be peanuts or grated coconut, cilantro and lime.\\See you then. This particular recipe roasts the wheat, which helps to deactivate the gluten making it more digestible.

One last word on the recipe for this week. If you are opposed to using wheat you can substitute cornmeal, cream of rice or any finely milled grain cereal. It’s a pretty flexible recipe.