September 2017
This month brings us the final days of summer, and the beginning of Fall! The exact moment of the fall equinox is Friday, Sept. 22 at 4:02 pm eastern time. This a great time to meditate, as we transition from one season to another. As the days grow shorter and the light less bright, some people can feel a bit somber. See below for a workshop in Oriental, NC to help you find your happy place!
Just a reminder that the website to check for class schedules, etc., is now
You can also find out about FengShui/sacred space consultations at is the website focused on psychotherapy services
The next therapeutic class for The Highly Sensitive Person is Sept. 13. We will focus on yoga and meditation beneficial for highly sensitive people.
Location: 305 Glenwood Drive, Chapel Hill, NC
call for more info/directions: 919-257-7814 or email:
Thursdays 6:15 - 7:45 pm 
Fee: $15 drop in or $10 per class when purchasing a 5 class pass.
Class topics this month:

September 7: Yoga for the Radiant Body and Courage
Guru Gobind Singh Shakti Meditation for the Radiant Body
September 14: More Yoga for the Radiant Body!
Gobinda Meditation
September 21: Yoga for the Pranic Body and Vitality
Meditaton for Intuition and the Radiant Body
September 28: Yoga for Lungs, Magnetic Field and Deep Meditaton
Meditation to Brighten your Radiance
Two September Workshops!
Flexibility in the Aquarian Age
A Kundalini Yoga & Meditation Workshop
Saturday, Sept. 16  10 am – 1 pm
305 Glenwood Drive, Chapel Hill
Cost: $40.  Preregistration required by Sept. 10
Call (919) 257-7814
This workshop will feature Kundalini Yoga for a flexible spine, as well as exploring the concept of “The Aquarian Age”. What is the Aquarian age, and how can we reach our full potential during these challenging and exciting times? Learn tools & bond with other like minded souls!
We are opening a portion of our Kundalini yoga teacher training weekends over the next ten months for mini-workshops in different topics, and this is our first offering. You may be interested in attending if:
*you are curious about teacher training 
*you’ve already done teacher training & would like a “refresher” in some of the topics
*you would like to learn more about Kundalini yoga and each topic offered.
Workshop in Oriental, NC at The Yoga Studio
"Find Your Happy Place!"
Sunday, Oct. 1 from 2:30 - 5 pm.  Fee: $36
We will practice yoga sets and meditations that include laughing, and help you connect to your inner bliss! 
Register by Sept. 24:
This is a great opportunity to get one last beach trip in, and finish it off with a yoga practice on your way home!
Visit and "Like" us on Facebook!
Kundalini Yoga Teacher Training, Level One                             
  The next Level One Kundalini Yoga teacher training will begin on September 16! If you have been procrastinating, there is still time to join us. Contact me ASAP if you would like to
consider joining us for what many have said is "The best thing I have ever done for myself, the best decision I ever made!"
Contact HarDarshan for an application.
Here are some photos of the beautiful training space:
when the weather is nice, we have lecture and discussion outside!
walking meditation in the heart labyrinth
enjoying graduation!
blissful meditation
 Level 2 training "Conscious Communication"
Dates are: Oct. 28, 29, 30, and Nov. 3, 4, and 5. 
Registration required by Oct. 1.
Email for a flyer and more info!
Quote of the Month
"It's better to see God in everything than to try and figure it out."
Neem Karoli Baba
Recipe of the Month
HarDarshan's Living Lasagna
This is not a quick recipe, but so delicious!
Marinara Sauce:
2 cups dry packed sun-dried tomatoes, soaked for 1 - 4 hours in filtered water and drained.
4 Roma tomatoes, halved and seeded
12 cherry tomatoes, or 3 additional Roma tomatoes, halved and seeded
4 cloves garlic
1/2 tsp. salt
1 TB chopped shallot
3 TB olive oil
1/2 tsp. fresh lemon juice
8 fresh basil leaves
2 TB fresh oregano leaves
1 1/2 tsp. fresh thyme leaves
To make the sauce:
In a food processor, pulse the sun dried tomatoes until reduced to small pieces. Add the roma tomatoes, cherry tomatoes, garlic, salt, shallot, olive oil and lemon juice and process until smooth. Add basil, oregano, and thyme and pulse for about 4 minutes, until the herbs are chopped.
For the "body" of the lasagna:
1 cup sweet corn kernels
1/4 cup minced onion
4 cups cremini mushrooms, sliced 1/8 inch thick
2 TB. nama shoyu
2 1/2 cloves garlic, smashed
4 TB olive oil
4 Zucchini, each 8 inches long and 1 1/2 " diameter
1 bunch spinach, stems removed
1/2 cup fresh basil leaves, cut into chiffonade
salt and pepper
Combine the corn and onion. If you have a dehydrator, you can put them in at 105 degrees for an hour to reduce the intense flavor of the veggies. If you don't have a dehydrator, this step can be eliminated. Set aside until needed.
Combine the mushrooms, shoyu, and garlic, and 2 TB of the olive oil in a bowl and let stand for 20 minutes. Drain, cover, and set aside until needed.
Using a mandoline or veggie peeler, cut the zucchini lengthwise into wide, paper thin slices. Set aside until needed.
Just before assembling the lasgana, combine the spinach, basil, a pinch of salt, and the reamining 2 TB olive oil into a bowl and toss to mix.
For herb "cheese":
3 cups raw cashews, soaked for 10 - 12 hours in pure water and drained
1 capsule probiotics
1/2 tsp. salt
In a high speed blender, process the cashews until smooth.Transfer to a bowl and add the probiotics and salt, mixing well. Line a sieve with cheesecloth and transfer the mixture to the sieve, draping cheesecloth over the top. Leave in a warm place to ripen and drain for 12 hours. Then remove and refrigerate until ready to use.
Take one cup of this cashew cheese and combine with:
4 tsp. water
1 tsp. minced shallot
1/4 tsp. fresh. lemon juice 
1/2 tsp. large flake nutritional yeast
1/4 tsp. salt
Then stir in 1 tsp. chopped fresh basil
1 tsp. chopped fresh thyme
To assemble the lasagna:
In a traditional lasagna pan, or possibly something deeper, arrange a layer of the zucchini "noodles", covering the bottom and sides. Layer on top in the following order; a double layer of mushrooms, half of the herb cheese, a layer of spinach 3 leaves deep, half of the marinara sauce, half of the corn and onion, a sprinkle of salt and pepper, a double layer of zucchini noodles, one running horizontally, and one vertically, the remaining mushrooms in two layers, the remaining herb cheese, a layer of spinach leaves 3 deep, the remaining marinara sauce, the remaining corn and onion, a sprinkle of salt and pepper, and the remaining spinach leaves in one layer. Add zucchini noodles to cover the top. Refrigerate for 3 hours to allow to set.
Cut into squares to serve. Serves at least 4 quite generously.
It's nice to serve with a small green salad.

Service Opportunity
Mata Shakti Ashram welcomes your support! How can you help?
Time and Talent: help with yard and garden maintenance, upkeep of classroom and workshop/training spaces, vegetarian raw food prep, help with social media and technology.Talk to your friends and perosnal community about Mata Shakti Ashram, for we are truly "grass roots"!
Finance/Funds: Donations of money to assist Mata Shakti Ashram pay the overhead cost for the current space, pay guest teachers, and provide some scholarships to those in need. Let us know how much you are willing to pledge monthly or yearly over the next year to 5 years, as we prepare the non-profit status. Every donation will receive a class pass to share with a friend to acquaint them with the ashram.
Thanks to Lisa Brown, Jennifer Pittman, Lindy Hoeft, Joni Liebel, Michelle Hill, Sat Inder Kaur and Karta Purkh Singh of Kansas City's Param Tirath Ashram, Elke Dickerson, Ranpreet Kaur, Shirin Negmodjanova, Connie Boston, Mary Radulescu, and Ashley Jackson, who have already given their support!
Stay tuned for an open house, and contact HarDarshan for more information: 919-257-7814 or
Sacred Listener, Transpersonal Counseling and Kundalini Yoga, Chapel Hill, NC