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Deeply Radiant Retreat : Ultra Wellness from the Inside Out with Stefani Chan-Wright

 

September 4th – 6th 

Radiance is a state of being that encompasses mind, body and heart. In this three day, mid-week retreat, Stefani will guide you into exploring how to deeply nourish yourself with daily Yoga, Meditation, Ayurveda and Herbs & Nutrition.

 

 

 

 

 

 

Discover what it means to feel deeply radiant from the inside out and leave feeling rejuvenated and equipped with practical tools on how to nurture yourself on a daily basis.

 

 

 

 

 

 

 

 

There will also be plenty of free time to enjoy the radiance of nature and September’s beauty on Wolfe Island. Sit waterside and savor the warmth of summer’s end, maybe even enjoy a swim in Brown’s Bay or take one of Shanti’s kayaks or the canoe out for a ride. All scheduled activities are optional – it’s your retreat!

 

 

 

 

 

 

 

 

 

Retreat Includes : 2 nights accommodation, vegetarian meals, yoga classes, meditation, yoga nidra, inspiring workshops, evening gathering, infrared Sauna Session, and use of Shanti’s Amenities (Wellness Tea Bar, WiFi, Labyrinth, Hammocks, Canoes and Kayaks, and Walking and Cycling Routes).

About Stefani

Stefani Chan-Wright, RYT-500, has been practicing yoga and meditation for over 20 years, and teaching in studios, workshops, retreats and teacher trainings for over 14. She has studied with various lineages such as Tibetan Buddhism in Nepal, Classical Hatha & Tantra Yoga in India and Thailand, and Vipassana and Hridaya meditation. In addition, she has studied Ayurveda, Herbalism, and Holistic Nutrition and her workshops integrate the ancient practises of Ayurveda, Yoga and Meditation with cutting edge Nutritional Science for a holistic vision of health and wellness.

 

 

 

 

 

 

FULL RETREAT DETAILS HERE including rates, schedule and registration.


Date Added: July 29, 2018 | Comments (0) | Filed under: Instructors & Retreats,Living with Yoga,Shanti's Retreat Offerings



Retreat Spotlight: Yoga for Balanced Living with Abby Blythe… You are your own best healer!

November 3rd – 5th, 2017
Join Abby Blythe, a gifted yoga instructor and yoga therapist, for an introduction to the vast benefits of yoga and how to deepen an existing practice.

 

You will be gently guided through yoga classes to better understand how a daily practice can support proper breathing, healthy digestion, cardiovascular health, increased vitality, regeneration for healthy aging and an overall sense of well being.

This fall retreat is also a beautiful time to spend enjoying time fireside, savoring the crispness of fall nature walks, and honoring the opportunity to go within – a gift to Self.

On Saturday night Abby will share her love of kirtan. Guests repeatedly share that it is such a treat to experience and bask in the energy of singing, or just listening to, sacred Indian mantras with Abby.

Retreat Includes

2 Nights Accommodation at Shanti Retreat, 5 Vegetarian Meals, 4 Yoga Classes with Abby (Suitable For All Levels), 1 Workshop, 1 Film Screening (Related to Yoga Therapy), 1 Infrared Sauna Session, and Use of Shanti’s Amenities (Wellness Tea Bar, WiFi, Labyrinth, Hammocks, Canoes and Kayaks, and Walking and Cycling Routes).

See full retreat schedule here.

About Abby

Abby is a Certified Yoga Teacher and Yoga Therapist. Since the age of 13, Abby has been studying yoga, and began teaching yoga full time since first traveling to India in 2008. After spending nearly 5 years living in Thailand studying Yoga with her teacher Swami Vivekenanda Saraswati, she has returned to her home in the Haliburton Highlands, and has since founded Light Hatch Yoga Studio. Abby’s grounded teaching style finds its roots in her deep knowledge and understanding of the yogic practices, and is highlighted by her joy of teaching, lightness of heart and even the odd song or two. She enjoys meeting her students where they are at and tailors her classes to the individuals present. Additionally, she is a life-long lover of music and finds particular inspiration in singing the sacred mantras of India; a practice known as “Kirtan.” A professionally trained singer since the age of 10, blending the joy of singing with the aspiration of her yoga practice has been one of her most profound discoveries yet.

Retreat Rates 

$370 + hst for shared accommodation & $400 + hst for semi private accommodation

Contact Shanti Retreat to register at info@shantiretreat.ca


Date Added: September 3, 2017 | Comments (0) | Filed under: Instructors & Retreats,Living with Yoga



Behind the Scenes: Shanti’s infamous Granola

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

Ingredients

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

Instructions

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.

 


Date Added: August 29, 2015 | Comments (0) | Filed under: Shanti Kitchen



We love brunch! Pumpkin Spice hotcakes…our new favorite!

Shanti Kitchen is always experimenting with new ways to use whole foods! Although it is not the fall, nor is thanksgiving around the corner, we decided to try a hotcake recipe using pumpkin! The result was delicious and to our surprise adding some goat cheese turned this brunch item into a potential pumpkin cheesecake! That is how we like to start our day after some morning fitness and yoga!

 

Shanti Mid-Week Brunch

 

 

Pumpkin Spice Hotcakes

 

 

 

 

 

 

 

 

Ingredients

1.5 cups organic spelt flour (or buckwheat for gluten-free)

1/4 cup organic brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1.5 cups organic soy milk + 1.5 tbsp apple cider vinegar (or buttermilk)

1 cup pumpkin puree (or fresh!)

2 large organic free range eggs

2 tbsp coconut oil

Garnish:

Maple Syrup

goat cheese

shredded coconut

Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.

Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.

Use griddle or frying pan to cook hotcakes. Pour 1/4 cup portions of batter onto the griddle. Flip once you notice bubbles and the underside is brown. Flip and cook hotcake another 30 seconds. Serve with maple syrup, goat cheese and shredded coconut.

 


Date Added: July 31, 2013 | Comments (0) | Filed under: Shanti Kitchen



Asana of the Week with Darin – Baddha konasana

Baddha konasana, also known as Cobbler’s Pose is a therapeutic hip and groin opener that can also help boost your fertility.

If your hips are tight raise your pelvis with a blanket. Bend your knees and pull your feet as close towards your pelvis as you can. Drop your knees towards the floor and push the feet together. Grab hold of the big toes  and lengthen through the front of the torso as you allow your body to sink down towards the floor.

Eventually your knees will reach the floor and your torso will lie flat over your legs. As you fold forward, lead with the heart until you reach the edge of your flexibility then let the back round and relax the back of the neck downward.  Never force your knees down.  Remain  in Baddha Konasana for several minutes, breathing constantly  through the nose.

 

 

Some of the benefits of this pose:

  • Strengthens and improves flexibility in the inner thighs, groins and the knees
  • Helps prepare the hips and groins for meditative seated poses, which require more flexibility in these areas
  • Helps to sooth menstrual discomfort and digestive complaints
  • Stimulates the abdominal organs, potentially improving the health of the ovaries, prostate gland, kidneys and bladder.
  • Alleviates fatigue, according to traditional yoga texts
  • Helps open up the lower back and relieves sciatica
  • Metaphysically opens up the groin area helping to relieve sexual inhibitions and guilt.

 


Date Added: July 2, 2013 | Comments (0) | Filed under: Living with Yoga



A Shanti “Field” Trip…our love for local, seasonal & tasty food

All of the members of our Shanti Retreat “family” love the idea of eating locally and seasonally. We are all aware of the many benefits for our health, our community and our beautiful, Divine Mother Earth.But…. do we love it enough to get our hands dirty and harvest it in this joyous “spring weather?” YOU BET!

Wednesday April 3 we enjoyed a true field to table experience after visiting Vicki’s Veggies in Picton, Prince Edward County.

You must be wondering “how is it possible to harvest veggies after this long, never ending winter and cool, crisp spring?” Vicki’s Veggies has the answer and they are truly so innovative when it comes to growing food. I could never explain the extent of their operations but what I do know is that I love the idea of the hoop house which allows them to successfully plant and grow their food much earlier (which allows us and Shanti Guests to also enjoy the bounty!)

          

I can’t sugar coat our experience at all; it was super windy and really cold on the hands, but… we loved every minute of it! We especially appreciated our work when we got home and enjoyed a gigantic, delicious spinach salad!

  Darin harvesting spinach at Vicki’s Veggies in Picton

 Lacey, Vicky & Wendy on a spinach mission…despite the strong winds

We also picked up some garlic, shallots and freshly harvested parsnip. Next, the Shanti Kitchen will make a rosemary -parsnip soup with a recipe recommended by Vicki which uses sap instead of stock (oh yes.. we are so lucky, Vicki tapped a tree for us and gave us a big bucket of sap and some dried rosemary for the soup…pictures to follow!)

Vicki’s Veggies is located 65 miles from Shanti Retreat, Wolfe Island…and this we like! Vicki’s Veggies is not “Certified Organic” but they use organic potting soil, buy mostly organic seeds (never treated or genetically engineered) and they don’t use synthetic fertilizers, pesticides or herbicides…and this we like! However, they are “Certified Local Sustainable” which means they are dedicated to providing nutritious food and sustaining a healthy environement…AND THIS WE ALSO LIKE!

Thank you Vicki’s Veggies for Shanti’s first (of many more to come) Field to Table experience of our 2013 season!  We are looking forward to serving the Spinach for our Saturday Morning Brunch – baked eggs with spinach, salsa and goat cheese!


Date Added: April 4, 2013 | Comments (0) | Filed under: Living Seasonally & Locally



Recipe of the Week: Spicy Sauteed Greens and Tofu

We all know that the more greens we eat the better.

We also know that organic non-GMO tofu is a great source of vegetable protein.

Now here is something you may not know (unless you were at Shanti Retreat last weekend for Marla Ericksen’s Spring Retreat)…: Combining greens, of all kinds – we used kale, swiss chard and collards – with tofu and a spicy marinade is the best side dish ever!

Be sure to try it out at home and let us know how it turns out!!!

Spicy Sauteed Greens and Tofu

Makes 4-6 servings

One 1-pound block extra-firm tofu

3 tablespoons Tamari

2 tablespoons toasted sesame oil

1/2 teaspoon Sambal

3 tablespoons freshly squeezed lime juice

1 tablespoon grated ginger

2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

1 teaspoon sesame seeds, lightly toasted

1/4 teaspoon crushed red-pepper flakes

6 cloves garlic, thinly sliced

Prepare tofu (to absorb water). In a medium bowl, combine tamari; sesame oil; sambal; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.

Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

 


Date Added: March 19, 2013 | Comments (0) | Filed under: Shanti Kitchen



About Us

Enjoy the tranquil 11 acre property where our spacious century inn and cabins are situated on 1000 feet of private shoreline. Now in its 15th season, Shanti has become a popular retreat destination in Ontario. More…

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