Smell of Shiva - Isha Foundation

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Program HighlightsDate Program Place Contact3–6 Oct 2013Inner EngineeringRetreatResidential ProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore, India0422-2515421maa.karpoori@ishafoundation.org3–6 Oct 2013Inner Engineeringwith SadhguruResidential RetreatIsha Institute ofInner-sciencesMcMinnville, TN – USA+1-931-622-9437info@ishausa.org11–13 Oct 2013Inner Engineeringwith SadhguruSan Mateo, CA – USA+1-408-409-6436register@InnerEngineering.com17–20 Oct 2013Shoonya IntensiveBilingual ResidentialProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore, India0422-251530017–20 Oct 2013Inner EngineeringRetreatResidential ProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore, India23–29 Oct 2013 Inner Engineering Trivandrum, India9–12 Nov 2013Guru Pooja TrainingBilingual ResidentialProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore, India0422-2515421maa.karpoori@ishafoundation.org9846017776trivandrum@ishayoga.org0422-25153009–13 Nov 2013Samyama SadhanaResidential ProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore – India0422-251530014–17 Nov 2013Inner EngineeringRetreatResidential ProgramIsha Yoga Center,Velliangiri Foothills,Coimbatore – India0422-2515421maa.karpoori@ishafoundation.org23–26 Nov 2013INSIGHT –The DNA of SuccessResidential Programwith Sadhguru andDr. Ram CharanIsha Yoga Center,Velliangiri Foothills,Coimbatore, India83000 84888leadership@ishainsight.org12–19 Feb 2014SamyamaResidential Programconducted bySadhguruIsha Yoga Center,Velliangiri Foothills,Coimbatore – India0422-2515300These programs are conducted in English, unless indicated otherwise. Current at the time of print, however subject tochange. For full program schedules and updates, please visit our website: www.ishafoundation.org.20ISHA FOREST FLOWEROctober 2013
Isha Recipes For Healthy LivingAsh Gourd HalvaINGREDIENTS300–400 g Ash gourd(white pumpkin/winter melon)1 cup Ghee10 Cashew nuts1 cup Sugar1 teaspoon Green cardamom powderPREPARATION METHOD1. Peel and deseed the ash gourd and grate it. Squeeze the grated pulp by hand to remove excessliquid or alternatively allow the pulp to sit in a sieve/colander for some time until juice runs out.2. Heat the ghee in a frying pan and sauté the cashew nuts in it until golden brown. Then removethe cashew nuts with a slotted spoon and keep aside until needed.3. To the same ghee, add the grated ash gourd and sauté for 3–4 minutes. Add the sugar andcardamom powder.4. Cook, stirring continuously, until the halva begins to leave the sides of the pan and becomes ahomogenous mass. Add the fried cashew nuts and mix well.TIP: Tastes best warm!Did you know?The term halva in English language use originates from the Arabic helweh, which simplymeans “sweet.” Halva in its many forms is served in many parts of the world, from the MiddleEast and North Africa to Europe and Asia. These confections may be flour-based or nutbutter-based,and there is a wide range of other ingredients from seeds and nuts to fruits andvegetables, depending on region and recipe, but the many varieties have one thing in common:a dense texture and intense sweetness.ISHA FOREST FLOWEROctober 201321
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Smell of Shiva - Isha Foundation

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