COMING RIGHT UP...

May 28 - 31, 2010               September 3 - 6, 2010

To yoga or not to yoga... Is that the question? Undoubtedly the answer is yes... to yoga! Twice daily asana classes, pranayama, meditation, fabulous gourmet vegetarian food, massage, hiking, natural swimming holes... Quite frankly, one of the best weekends away while doing the "good work" ... taking care of yourself! Our annual Memorial Day weekend retreat is full and your are welcome to join our wait list, but we do still have room in our Labor Day weekend retreat. All levels welcome.

Click here for details on the Memorial Day Retreat
Click here for details on the Labor Day Retreat

June, August & October, 2010

Our June Teacher Training is full with a waiting list. We do have space available in our August 14 - 29 and October 16 - 31, 2010 sessions. Educate yourself in one of the finest and most established schools of yogic thought and practice.

Whatever you can do or dream you can begin it. Boldness has genius, power and magic in it. Begin it now --Goethe

Click here for details

Spring Green Pesto

Green is the color of spring. The spring equinox notes the time in the cycle of life when the genetic code tells everything to wake up. In the Five Element theory of Chinese medicine and in Naturopathy spring is the time to give the liver support after a long winter of digesting heavier foods. In these traditions it is said that the liver loves green! Eating greens or having green juices helps support the flow and function of the liver chi (energy – much like the word prana), so this is a good time to increase your intake of green leafy vegetables and herbs like dandelion, kale, mustard, cilantro and parsley. If you juice, any of these leafy greens can be used in combination or your favorites can be added to a carrot or apple juice base.

The following Spring Green Pesto is a recipe from our one and only White Lotus Kitchen chef, Beatrix Rohlsen. We offer it in honor of the green of spring. The recipe has several lovely twists on traditional pesto in that this recipe is much lighter, dairy-free and uses sunflower seeds rather than nuts. The use of zucchini also makes this pesto lighter and gives it texture while adding to the beautiful green and freshness of the basil. This is a pesto that you won’t feel guilty filling up on. Serve over hot pasta or as a topping for pizza or just be ready with your spoon to dive in. It’s divine!

Beatrix’s cookbook, The Art of Taste, can be purchased through our web bookstore or by calling our office: 805-964-1944. Enjoy!

Click here for recipe

500 Hour Certification

All WLF programs now credit towards your 500 hour Yoga Alliance certificate.

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