We hope your spring has been as refreshing as ours here at Shoshoni. Often as winter begins to clear it can feel like a fog has been lifted. Hunkering down in winter can allow us to devote more time and energy to our inner life. The change in seasons is a welcome shift; it gives us perspective on new growth and development in our spiritual lives.
Spring transfers our attention to what is new inside and out. We all get “crystalized” or “stuck” in certain patterns, even when we meditate and practice regularly. Thought patterns, behavior patterns, relationship patterns — we can even get crystalized in our way of practicing! The transformation of the natural world in springtime is a macrocosmic view of what could be happening on the inside as well.
The Gayatri mantra is an ancient mantra that can help bring about transformation. It is a great mantra for spring, as it reminds us to connect with that which is light, that which is of a higher nature, so that we can let go of what is weighing us down. Repeating the Gayatri manta can help us to shed our winter skin!
- Oṃ bhūr bhuvaḥ svaḥ
- tát savitúr váreṇ(i)yaṃ
- bhárgo devásya dhīmahi
- dhíyo yó naḥ pracodáyāt
A Seat By the Fire: Spiritual Discussions with Sri Shambhavananda
From A Seat by the Fire, Spiritual Discussions with Sri Shambhavananda
What is Mantra?
This spring, Shoshoni will continue its efforts to reduced waste and conserve water and energy. Right now we are increasing our recycling efforts by taking tetra-pack, batteries, and other hard to recycle materials directly to our local recycling plant.
From the Shoshoni Kitchen
Cooking time: 1 hour
Prep time: 45 minutes1 pound whole beets with tops
1 medium red onion, very thinly sliced in half circles
1 cup walnuts, coarsely chopped and toasted
2 T balsamic or raspberry vinegar
2 T apple juice concentrate
3 T olive oil
1-2 t salt
1/3 cup fresh parsley, chopped1. Wash beets well and trim off coarse tops, removing stems and greens. Save the greens.
2. Boil beets for approximately one hour until soft. Insert a sharp knife into beet, and lift from the pot. Beets are ready when the test beet drops easily away from the knife. Rinse in cold water. When cool enough to handle, peel off skins and cut beets into 1/4 inch half circles.
3. Parboil onions until translucent.
4. While still somewhat warm, mix rest of ingredients and toss with beets and onions Let stand at room temperature for at least 30 minutes. May be served slightly warm.
5. Trim greens from stems and serve as decorative green garnish around the salad.
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