About Kay T. Ananda

Yoga brings Joy! Joy to your body, heart, soul and allows your mind to settle all the debris to the bottom of the lake, ripples gently subsides so that like that shining water, your lake in your mind is still and crystal clear. Only then, you can find your truth... when your mind clears and all distractions are gone, leaving you - stillness and clarity. Peace. Dog is doing yoga all the time and brings you laughs! Why Bark when you can Wag to express your JOY Joy joy !!!??? 全米ヨガアライアンス公認ヨガ講師養成コース修了、リストラティブヨガ指導者認定登録、アメリカRYT500登録インストラクター、今現在一瞬一瞬NOWをCELEBRATEするカリフォルニア*ライフ! 帰国子女としてニューヨーク、テヘラン、カリフォルニアと転々、いずれ東京に帰るつもりが、大卒後シリコンバレーにとどまる。ヨガはカリフォルニア州立、バークレー大学時代、ストレス解消に効くと教わりYMCAやスポーツジムで試してみるが、あくび、あくび。あまりにつまらなく、ジャズサイズ、ウェイトトレーニング、エアロビックスのクラスに移転。k過労で体調を崩しそれが久しぶりに足を踏み入れたヨガスタジオのヨガが大学時代のスローでポーズごと器械体操的ヨガとはまったく違っていた。もっと流れる踊りの振り付け的なヨガに魅せられる。やっと数々の流派があることを習い、数種類のスタイルを試す。ビクラム、ホット、アイヤンガー、ヴィンヤサ、アシュタンガ・パワー、などなど。数年前サンフランシスコにて、ヨガアライアンス認定インストラクター養成を経て、インストラクター証書ゲット。同じ年にキッズヨガインストラクター証書ゲット。リストラテイブヨガ、インストラクター認定、陰ヨガのインターン、アシスト後、陰とヴィンヤサ、レギュラーハタクラスを教える。又プライベート、セミプライベートレッスンをクライアントのニーズの合わせ、ヨガセラピストとしてセラピー集中ヨガ提供。その為に2年間のアドバンスコースに挑みc-IAYT証書習得!ヨガ療法士としてIAYT(国際ヨガセラピスト協会)認定のヨガセラピスト、C-IAYT(Certified-IAYT) として活動していけることになりましたてきめんヒーリング効果ありと好評。もとは俗の野心に燃えた、金融関連の仕事の鬼がうって変わって、平穏の生活に喜ぶを見出す。母であり、ヨガフリークであり、自分自身が心と体の調和で得た平穏…スピリチュラルな喜びをヨガ愛好者のどなたとでもと共有できたらと願うばかり。元気に、前向きに、ジョイを共有し、ジョイフルライフを。もし犬に例えるのであれば、恐れや威嚇で吠える犬ではなく、シッポふりふり笑いと喜びにあふれる心持をヨガを通しシャア。つねに皆様のニーズに寄り添いながらでの誰でもできるヨガを肝に銘じりたい。LOVE LOVE LOVE:)Shanti Shanti Shanti:)

Art of Wholesome Ayurvedic Cooking Course Autumn Reunion

Thank you Jyoti !

A couple of years ago, I attended Jyoti Jain’s Art of Wholesome Cooking course and learned about Ayurveda & Ayurvedic Cooking.  I mentioned it back then Here:) She had never made any of the “breads” (we all know Nann but others) back then but  this time, yes: … I found her course to be comprehensive and super useful as in … the next day, you can take the recipes and make the delicious dishes (provided you have the spices, that, along with the technique are the keys to successful recreation of her sublime dishes:)  She is a certified cooking teacher/trainer from Art of Living Foundation but in her own home cooking, she has always been a talented across the borders cook.  She formally became certified in “Ayurvedic” cooking because she felt that Standard American Diet (“SAD”) lacks some aspects of “balance” and felt that incorporating Ayurvedic cooking in our everyday can vastly improve our moods and enhance our health.

It is fascinating to learn different methods and styles of cooking as I had also completed courses in Macrobiotic cooking hosted by Teacher Fumiko Arao (Palo Alto) and Yukie Kawase (of Japan).  One is not better than the other – both offerings so much to improve our health and relationship with our body, foods and the cosmos.

From both teachings, what I have learned is the importance of quality protein, mostly plant based; how to flavor them if in Ayurvedic cooking, with herbs and spices; if in Macrobiotic cooking, with Umami rich probiotic seasoning (Miso, Koji, shoyu, dashi).  What’s interesting is the vast difference in use of “oil”.  Macrobiotic cooking uses virtually no oil; Arurvedic cooking uses abundance of oil, namely Ghee (clarified butter). I have ideas as to why and why this works in each of the cuisines to maximize the flavors.

Again, this is not a contest or a comparison on which is better but it’s really about knowing the wisdom that supports the philosophy of each, both medicinal and both health enhancing when we adhere to the intention of balance, variety and quality nourishment.  In both cuisines, reasons for going further, for example to be vegetarian or vegan is usually for philosophical and spiritual reasons, not so much for health.  It is interesting though, once you embark on either or both, fusion cooking that’s more plant based, our body either shuns meats or feels at odds when consumed.

A lot has to due with the LOCATION and the CLIMATE of that culture (for example, the health benefits of Mediterranean cuisine is often cited), where that particular cuisine originates.  Each cuisine is packed with the wisdom accumulated over time of people who lived in that geographic place which determined their needs.  We can take that wisdom and when we know why’s, then, we can do better incorporating the ideas birthed from the wise ancestors to fit the needs of us, living this modern times.

 

Jyoti just whips up these Chapati (not poori, as these are not fried) by rolling the dough and with hands shapes them and … onto the stovetop for the final grilling to puff.  SOOO yummy with a drop of Ghee on top 🙂

Aruyvedic Detox Tea & the bowl of chickpeas was so so flavorful and good, I forgot to that the photo – an empty bowl attests to the delicious taste.

If you’d like to sign up for her next class, just DM me for more information.