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Swami SivanandaSwami Vishnu

Sivananda Bahamas Blog

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Inspiration and ideas on yoga philosophy, practice, and lifestyle. Enjoy, tell others, and return often.

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Special Offer for October 2014 No Yoga Vacation Fee!

To celebrate the launch of the 2014-15 season, we’re waiving the daily Yoga Vacation fee for the month of October. You pay only for your accommodations — and take advantage of the Summer/Fall rates! Explore our wide range of housing options. Learn more: www.sivanandabahamas.org/special-offer-october-2014/
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Barbara LillibridgeShould be Barbara on the beach :))).1   ·  1 day ago

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Saraswati Sylvie BoisclairNew green bowls! How lovely!!! Can't wait to be at the ashram in October! :) Love & Light everyone xoxo5   ·  4 days ago

Julie Brown#imissashramfood3   ·  4 days ago

Jessica Bayoneti remember that cuisine! c'est magnifique1   ·  3 days ago

SunLight Chair Yogayes! Sivananda Ashram Yoga Retreat is a perfect yogic diet. Colorful, well balanced and nutritious vegetarian food.1   ·  3 days ago

Jennifer Mountlooks amazing...just another reason I'm so wishing I could go there1   ·  4 days ago

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We love sharing all these gorgeous photos on Instagram!

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Mung Dal Kitchari Recipe

Enjoy this cleansing and nourishing Mung Dal Kitchari Ayurvedic recipe from Lalita Devi, Director of the ashram’s Well-Being Center.  Makes 6-8 servings

1 cup mung dal
¾ cup white basmati rice
4 tablespoon ghee
1 tablespoon fresh ginger (peeled and grated)
1 tablespoon each of fennel, cumin and coriander
1 small sweet potato (1/4 inch cubes)
2 teaspoons turmeric
½ – 1 teaspoon salt
½ teaspoon green chili paste
1 cup semi hard veggies (green beans, stems from greens)
2 cups tightly packed chopped greens (kale, chard, spinach)
1 cup chopped fresh cilantro leaves
6 – 8 cups water

Wash the mung dal until water is clear, drain well and set aside. Wash the rice until water is clear, drain well and set aside.

Turn stove top on to low-medium. Heat a large 4.5 quart pot. Add the ghee and oil. Heat until hot.

Sautee the ginger, then add spices and sautee. Add the sweet potato cubes, stirring to coat with spices and oils. Add a 1/2 cup of water, cover and braise for 5 minutes.

Add the rice and stir to coat. Add the mung dal and 5 cups of water. Add turmeric, salt and curry paste. Bring to boil, let simmer for 5-10 minutes.

Add semi-hard vegetables (green beans, stalks from chard, kale etc) Add 1 cup of water. Bring to boil then cook on low heat for about 10-15 minutes.

Add chopped greens. Bring back to boil and cook 5 minutes. Stir in cilantro. Turn off the heat and let sit.

Kitchari should be very moist, almost soupy (add more water if needed).


Lalita Devi, Director of our Well-Being Center, is a Clinical Ayurvedic and Panchakarma Specialist, and Sivananda Yoga teacher. A graduate and former faculty of the California College of Ayurveda, she teaches internationally and also runs the Well Being Center at the Sivananda Ashram Yoga Ranch in Woodbourne, New York. Her background includes herbalism, aromatherapy, polarity therapy, Reiki, and trauma resolution therapy.

Upcoming Courses

Professional Training
November 8 — 16, 2014
Lalita Devi and Nayana Devi

Learn the techniques of Ayurveda body treatments including oil massage (abhyanga), shirodhara, nasya, and gentle heat therapy (svedana).

Professional Training
November 17 — 18, 2014
Lalita Devi

Learn the techniques of Ayurveda body treatments including oil massage (abhyanga), shirodhara, nasya, and gentle heat therapy (svedana).