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What’s Cooking in the Ayurvedic Kitchen? Cooling, delicious Avocado Soup!

Ingredients:

1 tbsp. sunflower oil
2 ripe avocadoes, halved, pitted, peeled, and sliced
2 cups fresh carrot juice
3-inch piece cucumber, peeled and coarsely shredded
Juice of 1 orange, about 3 tbsp
1 tsp ground cumin
1 tsp ground coriander
1 tbsp Bragg's amino acids
2 tbsp chopped fresh fennel leaves
2 cups filtered water
1 tsp maple syrup
1/2 cup finely shredded zucchini
Salt

It’s Workshop Season at the California College of Ayurveda! Check out these amazing photos

Yoga Nidra: Unlocking Your Full Potential - a Yoga Alliance online workshop with Dr. Marc Halpern

Attention Yoga Alliance members: Follow the below link to log in to the Yoga Alliance website and watch the highly popular online workshop with Dr. Marc Halpern:  YOGA NIDRA: UNLOCKING YOUR FULL POTENTIAL 

California College of Ayurveda Learning Garden: Chamomile

What’s happening in our learning garden this summer? ~ Chamomile!

The first flowers of chamomile shine their smiles (and sooth our nerves and digestion when prepared as delicious tea). 

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Enrollment for our Ayurvedic Health Counselor program is happening NOW! Weekday classes begin October 4

The time is NOW to follow your path, your dream, your passion….

Enrollment for our Ayurvedic Health Counselor (A.H.C.) program is happening NOW!

Class begins October 4. Live far away? No problem! We have an option for attending from the comfort of your home. Or, you may attend live in the classroom at our beautiful campus in Nevada City, California. All classes are broadcast over the internet in an interactive format, allowing you to attend from anywhere in the world if you wish!

What’s Cooking in the Ayurvedic Kitchen? - Tropical Fruit Trail Mix, Great For Taking on Summer Hikes!

Ingredients:
Shelled fresh coconut, cut into bite-sized pieces
Dried mango, cut into bite-sized pieces
Dried pineapple, cut into bite-sized pieces
Dried figs, cut into bite-sized pieces
Seedless raisins or pitted dates.

Instructions:
1. Toss ingredients together in a mixing bowl
2. Store in an airtight container at room temperature 

Ayurveda and Healthy Eating Guidelines: Consume Whole Foods that are not Processed

“The foods we take should be fresh and less processed. The processing of food is well known to devitalize the food (destroying natural enzymes) and deplete important vitamins, minerals and trace nutrients (trace minerals, fiber, co-enzymes and much more). In recognition of this, the food industry sometimes replaces a token amount of the lost vitamins by adding synthetic versions.

Ayurveda and the Composition of Feces

“It is interesting to note the makeup of feces, as its color, consistency and smell are of considerable importance to Ayurvedic practitioners. Fecal material is made up primarily of water, bacteria and roughage. Its color is naturally light brown and is determined primarily by the presence of bilirubin derivatives. Bilirubin is a breakdown product of bile. Excess bile production turns stools a greater green or yellow color. The presence of mucous causes stools to appear more pale or white.

California College of Ayurveda Learning Garden: Milk Thistle

What’s happening in our learning garden this summer? ~ Milk Thistle!
 
Hiding inside the stunning flower of the Milk Thistle are dozens of seeds beneficial to supporting liver health.  Perfect for the pitta time of year!

Ayurveda and Healthy Eating Guidelines: “Eat Less”

“Eat Less.” Two simple words, and yet to follow them is among the most difficult tasks many people face. Self-control is a great challenge but if a person can be successful here, studies show that life can and will be extended. On the average, people consume 30% more food than they need. That adds up to a lot of extra pounds. Ayurvedic and yogic food guidelines have promoted for thousands of years the idea that a person should only eat till they are 75% full.