Open Sky is a beautiful sanctuary that has a long history of retreats and the quiet surrounding nature is conducive for contemplative practices. We begin with a cup of tea and some gentle, guided movement followed by 45-minutes of yoga nidra (which is done laying down with your eyes closed). The class will end with a short seated meditation and you can stay to enjoy the grounds until 12:30pm. There is a nice loop around the property to walk or sit in quietude with the incredible Balinese art.  
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Yoga Nidra, or 'yogic sleep' is considered a state of consciousness rather than a practice itself. The aim is to remain awake and aware, observe, deeply relax, heal, and restore. For more background and research check out this article, The Origin and Clinical Relevance of Yoga Nidra.  Please email me to register for tomorrow's class. ~CG

You're invited to an upcoming ​ Yoga Nidra Series at Open Sky Retreat Space in  Sebastopol, CA! Classes will be held on January 8th, 15th, 22nd, 29th 2024 from 10:30am - 12:00pm.

We'll start each class with a cup of tea and settle into the space. Open Sky is a beautiful sanctuary that has a long history of retreats and the quiet surrounding nature is very conducive for contemplative practices. We'll start the class with some gentle, guided movement followed 45-minutes of yoga nidra, which is done laying down with your eyes closed. There will be yoga mats, probs, and blankets to support your body so you can remain comfortable and still. We'll end with a short seated meditation and you'll have a chance to stay on the grounds to enjoy Open Sky until 12:30pm. There is a nice loop around the property you can walk, or sit in quietude with the incredible Balinese art. 

This class is open to all levels so no prior experience of yoga nidra is necessary. If it's your first time, you can read more about the practice here. Throughout this 4-week series we'll be exploring the themes of: deep listening, nervous system restoration, winter dreaming, and total system reset. If you are feeling worn out and in need of some restful, meditative time for yourself, I invite you to join us. 

Please email me at camina.gillotti@gmail.com to sign-up for each class or the entire series. Classes are $22 each or $88 for all four. Please arrive on time so we can all get settled in together and there are no interruptions to the practice. Om Peace, CG 

         ....read the rest of the newsletter here! ​

Register here: https://www.caminagillotti.com/store/p32/Half-Day_Spring_Retreat.html

.....See the rest of the Summer 2019 Newsletter here.

***Read the full Winter 2019 Seasonal Newsletter here.......below is more of a sneak peak! 

According to Ayurveda, springtime is mostly considered the kapha season(depending on where you live) and it's the time of year when the earth and water elements have increased. This can lead to heaviness, sluggishness, water retention, and excess mucus. A common analogy is that it's like the sun melting the winter snow causing water to flow and rivers to flood. Because of this excess water, drying foods can be helpful (depending on your constitution and current imbalances, of course!). Millet is one of the more drying grain-like seeds that can aggravate vata in excess or in the colder and dryer months, but in the spring it can be a nice, light, alternative to rice or other heavier grains. Millet is gluten-free, alkalinizing, and high in protein (22 grams per cup).  

SPRING MILLET SALAD WITH CREAMY DILL DRESSING
Vegan + Gluten Free. Serves 2-4
~Ingredients~
Salad
1 cup millet
1 bulb fennel, thinly sliced
Large handful fresh pea pods, peas removed and rinsed
1 bunch pink radishes, thinly sliced
2 spring onions, white and green parts thinly sliced
1 + cups fresh herbs (dill, mint, chives, etc.)
Lemon zest
Dressing
1/3 cup sunflower seeds, soaked overnight
1/2 cup packed fresh dill
Juice + zest one lemon
1 clove garlic, optional
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil|
1/3 cup water, as needed, to thin
Salt + Pepper to taste
~Instructions~
Cook the millet. First, rinse, drain, and soak the millet (for a least a couple hours) then toast in a small pot over medium heat until fragrant and toasty, about 2-3 minutes. Then add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit  for a few minutes, then fluff with a fork. Let cool.
To make the dressing, place all ingredients except for water in a small high speed blender and blend until smooth, adding water as needed for desired consistency.
Toss cooled millet with sliced fennel, peas, radishes, spring onions and herbs. Add in a big scoop of dressing, toss to coat and combine. Add more as needed. Finish with a little olive oil and fresh lemon zest. Recipe and food photos by: www.happyheartedkitchen.com​.

​​Butternut Squash Soup  |   Serves 6​ 
Ghee 2 tsp garam masala
1/2 tsp nutmeg
few pinches cayenne
1/2 tsp turmeric
1/2 Tbsp fresh ginger root (peeled and grated or diced)
1 medium sized butternut squash (peeled and cubed)
2 yams chopped into bite sized cubes
6 cups vegetable stock (homemade preferred), or water
2 tsp salt
2 tsp succanut
​ 1/2 cup pumpkin seeds   
***Cover the bottom of your pot with ghee and warm until melted. Add garam masala, nutmeg, cayenne, turmeric and fresh ginger and warm until fragrant (be careful not to burn the spices). Add the cubed squash and yams and stir until coated with ghee/spice mixture. Add the stock or water and bring to a boil. Simmer until the vegetables are soft. Meanwhile place the pumpkin seeds in a pan and heat until they become golden. Blend the soup with a hand blender or transfer in small batches into a blender. Serve hot and garnish each bowl with roasted pumpkin seeds and fresh parsley.