November 2021
Fall is upon us! Time changing, shorter days, colder temperatures, leaves falling. This can be a great time to practice the Danish art of Hygge (pronounced hoogah), which is all about being warm and cozy. Light a fire or some candles, find a cozy blanket and cup of hot tea! As the holidays approach, I wish you all safety and joy. Celebration is actually the best way to be a sacred activist. As you exude joyful vibrations, you uplift the world around you!

Class Schedule 
Mailing address: 305 Glenwood Drive, Chapel Hill, NC. 27514

Zoom workshops!
 Weekly classes are being suspended for the time being. However, let me know if you would like private instruction, or would like to gather a small group together for a class.
Also, very soon, the space at Mata Shakti will be available for personal retreats, with 3 guestrooms, yoga space, and mini kitchen. Contact me for more details.
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Sacred Words
this month's wisdom quote
"Forgive yourself for not knowing what you didn't know before you learned it."
Maya Angelou
Sacred Table
this month's recipe for health and happiness!
Making your kitchen into a temple for vegetarian food also helps to heal yourself, those you feed, and the planet!
Quinoa Salad with Radish and Baked Eggplant


Baked Eggplants
2 eggplants
2 TB olive oil
1 branch rosemary
4 twigs of thyme
black pepper
Quinoa Salad
2/3 cup quinoa
1.5 cups water
1 bunch radishes
2 purple (or orange) carrots
1/4 cup baby spinach leaves
1 small bunch arugula
2 TB hazelnuts
2 TB hemp seeds
Pumpkin dressing
2 TB pureed pumpkin seeds
1 TB hemp oil
1/3 cup water
1 small clove garlic
juice and zest of 1/2 organic lemon
1 handful basil 
black pepper
Preheat oven to 390 degrees. Wash the eggplants, dry, remove the ends, and cut into slices about 1/2 inch thick. Sprinkle the slices with a little salt on both sides and leave to rest for 10 minutes.  Wash the herbs, dry, peel off the leaves and finely chop them. Thoroughly dry the eggplants with paper towels. Then spread on a baking tray covered with parchment paper. Brush on both sides with olive oil, sprinkle with the herbs, and season with a little pepper. Cook in the oven for about 20 minutes.
For the salad, place the quinoa in a fine sieve and rinse with lukewarm water. Bring quinoa and water to a boil in a saucepan. Reduce the heat to low and cook for 15 minutes with the lid on. then remove from the heat and allow to rest for 5 minutes.
Cut the radish from the greens, wash thoroughly, dry, and cut into fine slices. Cut the ends off the carrots, the cut into fine slices. Toast the hazelnuts in a pan wthout oil until they start to have an aroma. Let them cool, then chop. Put all dressing ingredients into a blender and mix.
Wash the baby spinach and arugula, then spin dry. Spread the quinoa, eggplant, carrots, radishes, spinach and arugula leaves on a large plate or dish. Sprinkle with the roasted hazelnuts and hemp seeds and serve with the pumpkin seed dressing.

website to check for class schedules, etc.,
  FengShui/sacred space consultations:
   For psychotherapy services:
Next HSP group will be on Zoom Nov. 10
6 - 7:30 pm. email me to register and receive the link.
Sacred Listener, Transpersonal Counseling and Kundalini Yoga, Chapel Hill, NC