Anatomy & Yogasana I & II Maui Retreat

Since 2005 I have been offering the A&Y workshops internationally as well as travelling to Maui HI. This winter for the first time I put the two together as a retreat style program. Located "upcountry" the Banyan Tree House in Makawao is a lovely older plantation style Inn with a beautiful Iyengar style yoga studio. This was the perfect environment for our practice/study, away from the distractions of the beach but only by a short drive, allowing participants to spend afternoons beachside when time allowed.

The group was made up of registered massage therapist-yoga students and a yoga teacher all from Canada. During the course of the week our study progressed from the muscle and bones to the breath and mind body benefits of the asana practice. Throughout the week the topic of samskara's was repeated. Particularly how, with intentionality, we can replace negative imprints with positive in our yogasana practice. As it states on my website home page "Through the practice of yoga we intentionally create an impression or imprint upon ourselves, mind, body and soul, that can affect our samskara's (impressions left by past or current habits that influence our behaviour) and can profoundly influence the direction of our lives". The last day working in pairs participants administered medicinal yoga practices to one another as a way of sealing the experience.

Then we all went sailing/whale watching- that's good medicine!

Fortunately for us my daughter Lyra is a professional cook and she was our fabulous caterer providing nourishing meals prepared with love. Below is a recipe she provided for our supremely yummy dinner one evening.

Papaya Avocado Salsa & Passion Fish

Papaya Avocado Salsa

Dice:
1 small whole papaya
1/4 red onion
1/2 cucumber
3/4 avocado (add last)
Dressing:
1 tsp grated ginger
Juice of one lemon
2 tbs parsley

Salsa is a great accompaniment for a white fish especially marinated in fruit juice.

Passion Fish

Blend together
1 passion fruit
1 slice pineapple
Juice of 1/2 orange
• marinate wild Ono or other meaty white fish for at least an hour in glass (not metal) pan.
• place lemon slices on top (optional)
• drizzle olive oil and bake at 350