Bhakti and Yoga May Long Weekend Celebration 2016 featuring Brenda McMorrow, Adam Bauer and Lana Sugarman
Date Added: April 29, 2016 | Comments (0) | Filed under: Uncategorized
Come celebrate the call of the heart at Shanti Retreat, Wolfe Island for an unforgettable, heart-centered May Long Weekend 2016. A 4 day celebration dedicated to music, chanting, yoga, dancing, meditation, inspiring workshops, delicious vegetarian meals, community, devotion, friends, laughter and Love! Spend free time immersing yourself in nature, lounging with a book, enjoying an infrared sauna session, connecting with kindred spirits or simply relaxing waterside. Each year, over 50 souls gather to celebrate and raise consciousness! Experience Spring’s aliveness: the birds are singing, the grass and leaves are a vibrant green, and the bay is full of wildlife. Choose from 3 or 4 day retreat packages, offsite accommodation or Day Passes. Please see below for rates, accommodation options, schedule, artist bios and more.
All Inclusive 4 day Retreat Rates (Friday – Monday)
Semi-private accommodation (2/room) $625
Shared accommodation (3-4/room) $600
Shanti Tenting/yurt $575
includes yurt style tent with 4 inch foam mattress, pillow, towel and washroom/shower facilities
Personal tent $550
Bring your own tent and towel. Washroom/shower facilities provided.
Rates are per person and include 3 night accommodation, 6 delicious buffet style meals, 2 afternoon snacks, daily morning meditation & yoga with Darin and Wendy, over 12 hours of kirtan with Brenda McMorrow, Adam Bauer, Lana Sugarman, + inspiring workshop with Brenda, Saturday afternoon movement class, an infrared sauna session, and use of Shanti’s amenities. Please add hst to all rates.
Interested in the 3 day package (Friday-Sunday)?
The 3 day package includes everything listed above from 2pm arrival on Friday until 2 pm departure on Sunday. Please deduct $150+ hst per person from above rate.
Saturday Day Pass $125
Day pass is valid from 10 am – 10pm Saturday and includes meals, afternoon kirtan with Lana Sugarman, movement class, plus evening kirtan with Brenda McMorrow, and use of Shanti’s amenities. Afternoon Yoga is not included, unless space is available. Class is $15 + hst. Rate is indicated per person; please add hst.
Sunday Day Pass $125
Day Pass is valid from 10am – 10pm Sunday and includes meals, 2 hour workshop with Brenda Mcmorrow, afternoon kirtan with Lana Sugarman, evening kirtan with Adam Bauer, and use of Shanti’s amenities. Yoga is not included. Rate is indicated per person; please add hst.
Shanti’s amenities include use of infrared sauna, canoes, kayaks, water trampoline, swimming dock, labyrinth, meditation garden, slack line, hula hoops, wellness tea bar & wifi.
Off site Accommodation
4 day Retreat (Friday – Monday) $505
3 day Retreat (Friday – Sunday) $395
Rate is indicated per person and includes meals, morning meditation, afternoon and evening kirtan with Adam Bauer, Brenda McMorrow, Lana Sugarman, Saturday afternoon movement class, and use of Shanti’s amenities. Yoga is not included in this rate, but may be added based on space and availability for $15/class.
Here is a list of our preferred locations for offsite bookings.
Blue Horizon B&B (waterside farmhouse, 15 minute drive from Shanti) http://www.bbcanada.com/3549.html
Dreamcatcher’s Inn (Marysville, 5 minute drive from Shanti) http://www.dreamcatchers-inn.com/
General Wolfe hotel (Marysville, 5 minute drive from Shanti) http://www.generalwolfehotel.com/
Arrival after 2 pm… Ensure to line up early for the ferry during this holiday weekend!
4:30 pm Yoga with Darin (yurt)
6:30 pm Buffet Dinner
8:00 pm Kirtan with Adam Bauer
Morning snack available upon rising (tea, fruit, oatmeal, trail mix)
8:00 am Meditation at the Timor hut with Darin (30 minutes)
8:45 am Yoga with Wendy (yurt – 90 minutes)
10:30 am Shanti’s Signature Brunch
12 – 2:00 pm Kirtan with Lana Sugarman
2:30 pm Afternoon Snack & Free Time for enjoying the outdoors, reading in the lounge, taking an infra red sauna, using the yurt for personal practice, connecting with kindred spirits or just relaxing!
4:30-6:00 pm Movement Medicine with Andrew
6:30 pm Delicious Dinner
8:00 pm Kirtan with Brenda McMorrow
10 pm Bhakti Bon Fire
Bring out your personal instrument fireside and take your turn leading a chant.
Light morning snack available upon rising
8:00 am Meditation at the hut with Wendy
8:45 am Yoga with Darin (yurt – 90 minutes)
10:30 am Shanti’s Signature Brunch
12- 2pm Kirtan with Lana Sugarman
12pm Room Check Out for 3 day guests. Please enjoy the property and program until 2pm.
2:30 pm Afternoon Snack & Free Time
4-6 pm Workshop with Brenda McMorrow (Green Tara Room)
6:30 pm Local, Seasonal Dinner
8pm Kirtan with Adam Bauer
10 pm Bhakti Bon Fire
Bring out your personal instrument fireside and take your turn leading a chant.
Light morning snack available upon rising
8:15 – 9:15 Morning yoga with Wendy
9:30 – 10:30 am Closing kirtan with all artists
10:45 am Final Brunch
12 pm Check Out of Rooms. Please feel free to enjoy the property until 2pm.
ABOUT THE ARTISTS
Devotional Chant Artist Brenda McMorrow travels worldwide sharing her deep devotion to the celebration of our true beings through the joyous Bhakti Yoga practice of Kirtan. Brenda is invited to share her music at events across North America, Europe, Latin America and Asia. With 3 celebrated devotional chant albums, Brenda is a featured artist on the White Swan Records roster, a Colorado label well known for it’s high-profile yoga-inspired artists like Deva Premal. She has accompanied Grammy award winning cellist David Darling and esteemed Kirtan musicians Jai Uttal, Wah!, David Newman, Dave Stringer and more. www.brendamcmorrow.com
“Brenda McMorrow has a gift. When she sings, Maharaji (Neem Karoli Baba) is there” – Ram Dass
“…Brenda McMorrow has forged her own unique and welcoming style of mantra music, blending elements of acoustic folk, world rhythms, with a sweetly introspective singer-songwriter’s sensibility. Her new album, Igniting the Beauty, blends inspired reinterpretations of some of her best repertoire material with meditative new compositions that explore gorgeous vistas of dreamlike melodies” – Yoga Journal
Adam played bass for years supporting artists like Krishna Das and Shyamdas, among many others. Now accompanying himself on harmonium singing his own original kirtan compositions, he is emerging as a compelling and deeply soulful kirtan wala in his own right. His critically-acclaimed first solo record, Shyam Lila, debuted on Mantralogy Records in April 2014, and is available at http://merchnow.com/products/175204/ and http://iamadambauer.com/shyam-lila/
Additionally, Adam has a unique online store, Dharma Boutique, filled with sacred and sensual treasures collected on his travels in India. www.dharmaboutique.com
Lana merges her love for Sanskrit and song with the practice of kirtan (call and response chanting). You can find her creating good vibrations at studios throughout Toronto, sharing the magic of mantras. She has had the opportunity to sing and play with David Newman, Brenda McMorrow, Mike Cohen, Swaha, Jim Gelcer, Lea Longo, and John William Bauld. In August, 2013, Lana released her first album of mantra/kirtan music, Invocation. http://lanayoga.ca/
To reserve your space, please contact us at 613-777-0247 or email@example.com
Infused with Fusion Wellness
Date Added: April 24, 2016 | Comments (0) | Filed under: Green Living,Living with Yoga,Shanti's Retreat Offerings,Whole Foods Living
What a magical full moon weekend retreat here at Shanti. After the recent fullness of Mother Moon, guests this weekend of Cobourg’s Fusion Wellness for sure feel the gentle afterglow. This weekend’s offering was truly a tour and journey through the chakras. Last night’s yoga practice in the yurt, lit mystically, we explored the upper chakras through inversions to the body, promoting a fine tuned mind body soul connection.
It was beautiful to witness how open everyone was this weekend, especially since only 1 of the guests this weekend had been here before – Tera, one of the facilitators, who was at Maria Carr’s weekend last year, who will be here this coming weekend hosting her annual Shanti offering. All guests, of all ages and walks of life, had this sense of curiosity and willingness to be open to the gifts of the offerings. Contentment and satisfaction; everyone departing with a smile, a sweetness in their eyes.
Chefs Landon and Mike graced the Shanti kitchen with their presence yet again this weekend with some delicious eats and treats. Last night they presented us with our infamous Shanti Cheesy Nut Loaf (in our cookbook!), alongside honey roasted carrots and pickled beets, both from Okee’s Farm on Wolfe Island, roasted green beans and slivered almonds, and a delicious mixed green salad with our favourite Shanti house dressing – everybody’s true love. Dessert? Sweet and citrus bliss balls last night, and before that, our second round of chocolate and sea salted almonds. We’re slowly working these into perfection, let me tell you.
Guests were gifted a variety of different beads through the weekend, each colour bead corresponding to each chakra’s colour, and this morning before our blueberry hot cake brunch, everyone got to create a mala bead bracelet, arranging their beads in unique ways as a take home, a reminder, of this weekend’s blessings. Red, orange, yellow, green, blue, violet, white….
Thank you, Fusion, and we will see you this time next year!
Flowing and Chanting and Restoring
Date Added: April 17, 2016 | Comments (0) | Filed under: Uncategorized
We are so blessed to have such beautiful souls crossing the Shanti grounds. This weekend we warmly welcomed back the lovely Lana Sugarman of Toronto for her offering of yin, flow and chant.
Through the weekend, we got to restore and relax by candlelight in the yurt with her yin yoga classes. Yin yoga is a rejuvenating, slower paced yoga with asanas, or poses, that are held for longer periods of time, thus targeting the connective tissues, the ligaments and bones and joints of the body, that are usually not exercised in a more active asana yoga practice. Lana also guided us through invigorating morning Jivamukti-inspired classes. Jivamukti is a physical and spiritual practice combining vigorous hatha and vinyasa based yoga, with adherence to the 5 central tenets: scripture, devotion, ahimsa or non-violence, meditation, and music.
On the final evening of her retreat, she lead one of her infamous kirtan gatherings in our Green Tara room, and was accompanied by our very own chef and drummer extraordinaire, Landon Chatterton. For some guests, this was their first experience with kirtan. Kirtan is a call-and-response style of chanting performed in the Bhakti, or devotional, tradition. It is meant to allow us to get out of the mind and rest back in the heart, losing ourselves in the feeling of the music flowing through, as we sing meditative mantras to deities like Ganesh and Kali. In between “songs,” you are encouraged to close your eyes and go within, to feel the resonance and the vibrations of the mantras sung out, instead of externalizing and clapping your hands. A musical meditation, this practice is.
Luckily, Lana will be back next month alongside Brenda McMorrow and Adam Bauer for our annual Bhakti and Yoga May Long Weekend Celebration running May 20-23. Have a look at our Retreat Lineup to learn more, and be sure to share the Facebook Event with your friends and family too!
Chefs Landon and Mike are back at it again in our Shanti kitchen, about to serve batches upon batches of the fluffiest French toasts ever, alongside our sweet Maple Pecan granola, and plates of sliced watermelons for all. The weather has been incredible all weekend, considering it was snowing when we first arrived. I think Spring is officially here. Ahhh….
Welcome Back to Wolfe Island! Om Shanti Shanti Shanti…
Date Added: April 10, 2016 | Comments (0) | Filed under: Uncategorized
It has been a truly beautiful, flowing first retreat of our 2016 season. This year’s Shanti family returned to the Island on Sunday, and since Monday morning at 10:00am, after a meeting and a consecration of the day and the season, we have been back at it and in harmony working together to get things up and running for the year to come.
We began with Darin’s Friday evening yoga offering in the yurt, warmed like a nest, and then our infamous Shanti Energy Bowls from our Shanti at Home cookbook, featuring an abundance of oven roasted sweet potatoes, beets and carrots from Okee’s Farm on Wolfe Island, and a delicious lemon tahini sauce. Our head chef Landon graces the Shanti kitchen again this season, and presented us with a creamy carrot soup and Shanti “Summer” Beet Dip for lunch on Saturday, followed by a gluten free lasagna for dinner featuring spinach and ricotta, alongside an antipasto bar – olives, artichoke hearts and roasted red pepper slices – and a fresh green salad. He and our new sous chef from Ottawa, Mike, are back at it now in the kitchen preparing for our Sunday brunch offering – feta, tomato and pepper frittata, fruit salad, toast, and our scrumptious Maple Pecan Granola. We are truly blessed with this gift of sharing such nutritious food with this community of yogis that come, and keep coming, to Shanti from all over Ontario, and sometimes even beyond – far beyond, sometimes as far as Japan!
Head Chef Landon and Sous Chef Mike about to put out our first Friday Dinner of 2016…
Guests are now in their final morning yoga program with Wendy, who continues to offer beautifully the gift of gentle energy based hatha yoga, bringing guests softly back into the heart space, back into the witness, and back into love. Wendy and Darin shared their restorative yoga offering last night followed by a yoga nidra, right before slipping into bed for a warm night’s rest.
A blessing, it is, to be back here on Wolfe Island, watching all of this beauty unfold before us. Be sure to take some time during these seasonal changes to listen for the birds, to feel the crisp breeze on your skin, to reach out and continue to love your loved ones.
Brussels in the Belly! Fall Quinoa Salad with Roasted Brussels Sprouts and Cranberries
Date Added: October 17, 2015 | Comments (0) | Filed under: Living Seasonally & Locally,Uncategorized,Whole Foods Living
Get harvesting! You know your bellies are calling for some Brussels. Though commonly unpopular among kids, you and yours will absolutely love them in this perfect and wholesome autumnal dish.
Yield: Serves 4 – 6 Prep Time: 15 mins Cook Time: 20 mins
12 Ounces Brussels Sprouts, Trimmed and Quartered
1 Tablespoon Extra Virgin Olive Oil
Freshly Ground Salt and Pepper
2 Cups Water
1 Cup Dry Quinoa
½ Cup Chopped Pecans, Toasted
½ Cup Dried Cranberries, Chopped
1-1/2 Tablespoons Maple Syrup
2 Cloves Garlic, Minced Finely
1 Tablespoon Grainy Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
Salt and Pepper
Preheat the oven to 400 degrees F.
Line a baking sheet with foil and spread the Brussels sprouts on it.
Drizzle with the olive oil and salt and pepper and toss to gently coat.
Roast in the preheated oven for 20 minutes, until browned and tender.
Toss once during the roasting time.
While the brussels sprouts are roasting, bring the water to a boil in a medium saucepan.
Add the quinoa, reduce the heat to simmer, and cover.
Cook the quinoa for about 15 minutes and remove from the heat.
Let the quinoa sit for a few minutes then fluff with a fork.
In a small container with a lid or a canning jar (my favorite for mixing dressings), add all dressing ingredients.
Tighten lid on and shake well.
In a large bowl place the quinoa, Brussels sprouts, cranberries and pecans in.
Give the dressing one quick shake again and add while gently tossing to coat well.
Serve warm or at room temperature.
If your children grew up on raisins, substitute the cranberries for a couple handfuls of raisins. This is an incredible and complete dish for all to enjoy. For an additional oompf, toast up the pecans (or walnuts, for added creaminess) on the stove, perhaps with a dash of sea salt or brown sugar if you’re feelin’ it! This dressing is to die for, too. You could go all out and even try it with some real Canadian maple syrup tapped right from your parents’ trees or from your nearest sugar shack. Spend a day at the shack all bundled up and come home to unwind warmly to this beautiful dinner for the family. If you don’t already, you will soon love the Brussels.
An Autumnal Embrace; Sensing the Seasons Change at Shanti
Date Added: October 10, 2015 | Comments (0) | Filed under: Living Seasonally & Locally,Uncategorized,Whole Foods Living
Autumn has come. Let’s embrace these moments of transition, shall we? During this time, our natural surroundings invite us to come back inside, to go deep within the center of our being. Slowly, slowly, the air is becoming a little bit more crisp, the sun is rising and setting just a little bit later each day, and the geese are preparing for their winter stay in the southern states. I invite you to take a moment now to look outside, to be still, and to sense into the slow changes unfolding all around you, both in nature and in your life. Breathe with these beautiful times. We are blessed to experience such changes.
A good friend of mine really taught me to embrace this season the last time autumn arrived at our doorsteps. Her childhood took place primarily outdoors, and so her love of feeling the cold come across the land eventually rubbed off on me, and for this I am so grateful. It happens – summers end and winters come, but right in the middle we are given this great gift. For her, the fall is always a time to reflect on the summer’s seeds that had blossomed, and to weed out and let go of anything that no longer serves, making space for the inner journeying that winter calls for. It’s also a time for a lot of apple picking!
Here on Wolfe Island, the changes in season are truly stunning! We are fortunate enough to have our own permaculture garden that produces right up until the end of our Shanti season at the end of November. We’ve got our kale still with us, some squash coming through, and Brussels sprouts searching for our bellies. We like to do autumn right! Good home cooked meals eaten fireside with our Shanti team, hot chocolates, walks in the wind, and big, cozy socks for it all. You too can embrace this season – just dress warmly, brew so many pots of tea and be sure to gather loved ones to cook hearty harvest fall meals with. Don’t forget to breathe in these beautiful temperatures and colours, remembering to smell the scent of every falling leaf, freshly reddened.
By Andrew Burrows
Shanti’s Recipe: Baked Eggplant Parmesan
Date Added: October 7, 2015 | Comments (0) | Filed under: Whole Foods Living
Late summer sees an abundance of many delicious offerings from nature. Most notably guests at Shanti have been enjoying eggplant parmesan prepared with tomatoes, basil and garlic from our own organic permaculture garden and eggplants and onions from Wolfe Island’s Okee’s farm.
This classic Italian comfort food will keep you warm as we head into fall.
15 roma tomatoes
2 large eggplants
3 white onions
4 cloves of garlic
Handful of fresh basil
Handful of fresh rosemary and thyme
Splash red wine vinegar
1 cup spelt flour
3 organic free range eggs, beaten
3 cups breadcrumbs, we like to use spelt
2 cups fresh Parmesan
Extra Virgin Olive Oil
Preheat the oven to 375 o. Halve 15 Roma tomatoes, drizzle with olive oil, salt and pepper and roast for 30 minutes.
Cut two large eggplants into ½ inch thick disks, rub with salt and leave to rest in a colander. This draws the water out of the vegetable and will prevent the eggplant becoming soggy during cooking.
To prepare the tomato sauce, start by sautéing 3 chopped onions with a generous handful of chopped rosemary and thyme in olive oil. When the onions have softened, add in 4 cloves of crushed garlic. Add a splash of red wine vinegar and your roasted tomatoes straight out of the oven. Leave to simmer on a low heat and season as necessary.
Meanwhile prepare 3 dishes for coating the eggplant. Flour (gluten free flours such as buckwheat work just as well), 3 beaten eggs and finally a bowl of breadcrumbs. Pat each eggplant disk dry with paper towel, coat first in flour, dip in egg, shaking off excess, and finally coating in breadcrumbs.
We like to bake the eggplant, instead of frying it as it is traditionally done at this step. These will be baked on 375o for around 30 minutes, until the breadcrumbs are golden and a knife can easily pierce the centre of the eggplant. It is best to flip the slices over half way through baking to evenly cook them.
While the eggplants are baking the sauce can be taken off the heat and blended.
Grate 2 cups of fresh parmesan (mozzarella will also work well) and tear up a handful of basil leaves.
Remove the baked eggplants from the oven. Cover the bottom of a 9×13’’ pan with sauce, some basil and then layer eggplant and cheese on top.
Finish with a covering of sauce and return to the oven to bake for around 20 minutes until the cheese has melted.
Enjoy with roasted vegetables or a lightly dressed salad and share with loved ones.
We ate it up so fast that there was no time for step by step photos, but we will be sure to capture it next time!
By Sheran Owens, Shanti Cook 2015 season
One Fall Day at Shanti
Date Added: October 3, 2015 | Comments (0) | Filed under: Living with Yoga,Shanti's Retreat Offerings,Uncategorized
So, you’ve decided to take retreat in the cooler months with us here at Shanti. What a gift to give to yourself. Upon your arrival, settle in and create warmth in the body in your yoga class before enjoying a fall harvest meal. Prepare your taste buds… sweet potato and squash stew, spicy vegetarian chili with garden herb biscuits, cheesy nut loaf with mushroom gravy. We’ve got lots to share.
On Saturday morning, perhaps rise a little earlier to join the sun for a refreshing fall walk in nature or here through our labyrinth. Breathe in the crispy climate and allow yourself to feel so nourished by your environment, appreciating these cooler times to the fullest. During your free time, we encourage you to make up a big cup of everyone’s favourite Bengal Spice tea, and to snuggle into a chair by the fire for a good read. Perhaps take another walk as the sun slowly begins to set, or relax into our infra-red sauna, sweating the autumnal chills from your bones, creating heat from the inside out, before resting into sleep.
On Sunday before you depart, get bundled up and perhaps have a sit by the trees to enjoy the Great Oak and Wonderful Willow dancing in these chilly breezes, truly taking in how serene these times can be once we surrender to the incoming and release the outgoing.
Autumn is the perfect time to give thanks for all that spring and summer brought into your life, and to refresh your connections with loved ones as you together prepare for the nourishing winter hibernation.
By Andrew Burrows
Behind the Scenes: Shanti’s infamous Granola
Date Added: August 29, 2015 | Comments (0) | Filed under: Whole Foods Living
Shanti is known for its delicious food, prepared with love and awareness. One of the most popular dishes, which you are guaranteed to enjoy during a retreat at Shanti, is the Maple Pecan Granola. We serve the granola with homemade yogurt or banana oat milk as a part of our breakfast and brunch!
photo by http://www.lesbonheurs.fr/
This recipe, along with many brunch items, main dishes, salad dressings and desserts, is found in Shanti at Home, our first cookbook published in honour of the 10th anniversary season. The cookbook can be purchased here, on the website’s homepage, and includes shipping!
Shanti’s Maple Pecan Granola
2 cups rolled oats
1⁄2 cup pecans
1/4 cup dried cranberries (or any dried fruit like figs, prunes, apricots, peaches, cherries)
1/4 cup raisins
1/3 cup sunflower seeds
2 tsp cinnamon
1⁄2 tsp nutmeg
1/4 tsp salt
1⁄2 cup maple syrup
1 tsp fresh ginger, grated
1 tsp vanilla extract
PREHEAT oven to 275° F. Line Baking sheet with parchment paper.
IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt.
IN A SEPARATE BOWL, combine maple syrup, ginger and vanilla.
ADD maple syrup mixture to oat mixture and combine well.
SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.
Makes 4-6 servings
Best enjoyed with yogurt or your choice of milk and fresh seasonal fruit.
Tapping Into the Infinite Supply of Energy- A transformative Reiki Retreat with Brett Bevell
Date Added: July 27, 2015 | Comments (0) | Filed under: Living with Yoga,Shanti's Retreat Offerings
On July 13th, Brett Bevell – alongside his lovely wife and newborn – arrived on the island from the Omega Institute area in New York. Brett is an incredible reiki master and spiritual healer who has graced this planet to spread well being to all whom he meets. He is the founder of the Magical Awakening Institute and is also a world renowned poet and author – of The Reiki Magic Guide to Self Attunement, among others.
From the 13th to the 15th, while participating in a retreat with Wendy and Darin, guests had the chance to experience Brett’s offerings directly. He began on the Monday evening with a group healing session in our yurt right before bed, which really set the tone for the retreat. On Tuesday, guests were attuned to the energy, enabling them to give both themselves and others treatments.
Guests worked in pairs experimenting with sending each other energy, and experienced what it was like to allow this infinite supply of universal energy to flow through them. “I could feel her hands on my head before she even touched me,” one guest remarked. “Her hands were so hot, and when the treatment started, I felt such a sense of peace and calm.” Little do a lot of us know that this energy is readily available to us. All we have to do is become present, become aware of our breath, believe, and let it flow.
Before Brett left, he collected e-mails addresses of the guests to send them recordings of his sound healings on his SoundCloud. This man is truly a magical man, and if ever you get the chance to meet and experience Brett Bevell, do exactly this!
For more information on Brett, reiki, and the Magical Awakening Institute, you can visit his website at http://brettbevell.com/