About the Venue
Guava House is one of the most beautifully designed houses in Sri Lanka. Lovingly created by its Architect owner, it blends into the rubber trees and mountains of Mawanella. It is created from glass, wood on a steel frame and iluk roof, which is much like English thatch. We enjoyed the scenery of Bible Rock and Narangala from the yoga loft with its 180 degree view at tree level of the natural surrounding.
About the Retreat
This was Week 2 of the intensive Kundalini Yoga Aquarian Teacher Training program. We started on a full moon and did 2 beautiful full moon meditations one which was for healing and the other to clear karma patterns. We woke every morning for 5 days to do a sunrise practice on the pool deck to the sound of bird song. On one morning the birds literally joined in as we closed with Guru Ram Das meditation.
We then went on to light hearted workshops on life styles and the history of yoga. We practiced deep meditative experiences, included several to clear the karma and mind patterns etched into our archline. We studied the science of Naad and discovered that by repetitively chanting Bij or seed mantras we could hit our repetitive thought patterns to neutralise them, leaving us feeling clear headed and lighter.
We concluded by doing a deep practice to consolidate this weeks practice, which left us feeing, completely connected and joyful.
About the Food
The food was a highlight, with fresh fruit salads and home made museli for breakfast, cool avocado, pomegranate salads and baked veggies for lunch. Delicious hoppers for dinner.
For teatime Sita made us the most jummy juggary cakes. Here is the recipe:
250g unsalted butter at room temperature
200g good quality juggary (Dumbara brand from Keels)
250g self raising flour
1 teaspoon baking powder
1 teaspoon of vanilla essence
Handful of flaked almonds
50g kittual juggary melted with 4 tablespoons of water.
Cream the butter and grated juggary together until very soft. Sieve the baking powder and flour together. Now add the eggs one at a time adding 1 tablespoon of flour to prevent the mixture curdling. Now fold in the flour and vanilla essence. Sprinkle the almond flakes on top. Turn the mixture into a square baking tray and put into a pre heated fan assisted oven set to 175 degrees and bake for 20 mins or until it is firm to touch and golden.
Whilst the cake is still warm, prick holes in all areas of the cake and now sprinkle the warm juggary syrup onto the cake.
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