Kundalini Yoga with Ravi Singh & Ana Britt

#2 in My Favorite Things Series, From Seed to Soul.

 

Ravi Singh and Ana Britt have changed my life for the better.Many of you know that I earned my yoga teacher certification two years ago. I am in love with yoga, no doubt about it. But, I did not fall in love as much then as I have in the last several months with Kundalini Yoga. Not just any Kundalini Yoga, mind you, the yoga DVD's by Ana and Ravi.

Visit their website and get turned on too: www.Raviana.com

Kundalini yoga has different moves than traditional yoga or yoga poses that you might be familiar with or seen in the media more predominantly. Sometimes I wonder, "Where the heck did they get this move from?" Each are unique. Some feel so weird at first. The movement is easy, relaxed and constant rather than static. Perhaps this is what I like as it is hard to hold me still.

Ravi has this special talent of saying just the right thing at the right time, empowering me through my life. And, Ana, well she is such a pleasure to watch. She is adorable as well as a great model to workout with. I find these DVD's to be timed and paced perfectly. The music is also awesome. My spine is awakened, my breath expanded, my energy renewed and my soul recharged from the time I spend on the mat with them.

Check out their website and begin. Here are a few of my favorite titles: A Journey Through the Chakras, Bliss Hips, AM-PM Yoga, and Yoga for Beginners and Beyond. All offer a unique workout and many offer you the ability to choose your own matrix or workout sequence.

The bottom line is that these DVD's do more for me than any workout because they empower me in life in all ways. The sayings that go along with the fabulous music rock my soul and take me to a deeper place. Seriously, working out with them is one of my favorite things to do everyday. I love these DVD's and Ravi and Ana.

Raw Mango Banana Pecan Pie

Ingredients

5 bananas

1 mango sliced (2 if small)

1 cup pecans (soaked in water for 1 hour)

1 1/2 cups pecans (not soaked)

6 oz filtered water 5-10 dates, soaked

1 tsp vanilla bean 1 heaping tsp raw honey (or more to taste)

dash Tamari or Nama Shoyu

Soak one cup of pecans in water.

Fruit Crust

In a glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Put a layer going up the sides of the pie pan as well. Cut the mango into thin (1/4 inch) slices and layer over the banana.

Put another layer of bananas over the mango. Compress the fruit down evenly with your hands. Set aside.

Pecan Cream Filling

Put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and vanilla into blender and blend into to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.

Pour the Pecan Cream Filling over the fruit in the pie pan. Put into dehydrator at 95 F for 3 hours, or your oven at the lowest temperature possible. If you are using an oven make sure you keep a good watch on the pie. Depending on the temperature of the oven, it could be that only an hour is need, perhaps even less. The idea is to get the mixture to congeal and NOT cook.

Topping

Blend the honey with just a little bit of water and a dash of the Tamari or Nama Shoyu. Toss the remaining 1 1/2 cups of pecans by tossing gently with the honeyed water to coat the pecans.

When the pie is ready, out of the dehydrator or oven, place one layer of the honeyed pecans on top of the pie. Place them in a circle inside a circle, artistically placed towards the center of the pie.

Chill pie for one hour or longer before serving. Keeps for a few days in the refrigerator.