HAPPY NEW YEAR!
It seems as though time is moving so quickly these days, and orienting ourselves to many changes has become part of our daily lives. With the challenges we face globally and personally, it is imperative that we use all the tools at our disposal to keep our centers, to keep our vibrations high, and keep ourselves healthy, so that we can serve the greater good.
As we move into this new year, there will be an in person retreat at Mata Shakti, to give us a quiet and supportive space to step into the best lives we can lead in this new year. I hope you can attend – see more info below.
Class Schedule
New Year’s Retreat at Mata Shakti home!
10 am – 8 pm Saturday, January 27
10 am – 4 pm Sunday January 28
Overnight options available on first come, first serve basis, inquire for details.
We will practice Kundalini yoga each day to ignite our intentions for 2024, and we will practice relaxing restorative yoga on Saturday evening.
Saturday lunch and dinner as well as Sunday lunch, tea and snacks will be provided.
You’ll have downtime for walks in the woods, relaxing with other participants, optional individual sessions with HarDarshan, as well as guided group activities, including art and music!
Your investment in yourself for this experience is $300. Participants will be limited to 8, so register early!
Register with HarDarshan: 919-257-7814 hardarshan@sacredlistener.com
Sacred Words
this month’s wisdom quote
“Your job is the excuse through which you get to love people.”
– author unknown
I find this to be true for myself, as I get to love my counseling clients and my yoga students. I hope that for each of you, 2024 is the year that you get to love people, no matter what your job is!
Sacred Table
this month’s recipe for health and happiness!
Roasted Root Veggies
a great recipe for cooler days!
Ingredients:
- 1 pound yellow potates, cut into 1 ” cubes
- 1 sweet potato, peeled and cut into 1″ cubes
- 2 large carrots, peeled and cut into 1″ pieces 1 large beet, peeled and cut into 1″ cubes
- 1 large red onion, cut into 1″ chunks
- 3 TB avocado oil
- 2 rosemary stems, cut into 6 pieces
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
Preheat oven to 425 degrees. Slide an 18″x 30″ rimmed, ungreased baking sheet into the oven so it gets nice and hot. Toss the cut veggies with the oil and rosemary in a large bowl. Sprinkle with salt, pepper, and thyme leaves, toss some more! Put the veggies onto the baking sheet and spread evenly. Bake at 425 degrees for 45 minutes until fork tender and crispy on the bottom. Discard the rosemary stems, and serve as a hearty side dish, or a light main dish with a salad. Enjoy!
