Christmas Retreat 2018 in GOA / Indiawith Anouk Aoun Wendel and Daniela Wolff
YOGA AND AYURVEDA
Living Ancient Traditions adapted to Modern Times
December 22 to 29 2018
‘The idea of this retreat was born out the gratitude and appreciation both of us have for the teachings Yoga and India have provided us through our years of Sadhana. Our intention for this retreat is to provide a holistic and practical approach, which merges this ancient living tradition with our current era’
The Teachers and What They Share
Anouk Aoun Wendel
For Anouk, the Asana in Yoga is there to help us feel better within our bodies, to stir all the ‘stuff’ that we accumulate throughout our days, to help build Prana or ‘energy’ and allow it to move freely within our bodies, and finally to assist us to prepare for the deeper practices of Yoga.
In the Indian Hatha Yoga tradition, it is often said that the breath is the link between the physical practice and the practices addressing the mind.
In the early mornings during the retreat, Anouk will be leading you into the practices of working with the breath. These Pranayamas are clearly influencing us on a physiological level and yet at the same time are conducive to meditation.
After early morning meditation and before Asana there stands the practice of Mouna (noble silence). This is an interval to take in the rising of the day, or write in your journals.
Anouk‘s Asana classes combine movement and stillness in a gracious and non-rigid way.
During some of the afternoons we will dive into restorative practices to replenish and begin to learn the art of simply being. On other days, Anouk will give a talk about Pranayama and, along with Daniela’s valuable contribution, we will explore how to include Yogic ideas into our lives.
Health begins with proper digestion — a strong “agni” (digestive fire). To reap the benefits of healthy eating we must properly digest and assimilate the foods that we eat.
Therefore, Daniela will talk first about the cornerstones of good digestion: the use of fresh, seasonal and regional food, supportive food combinations, preparing simple meals, following the circadian rhythm, integrating the healing power of spices, knowing the ‘6 tastes’, eating at the right time and in the right quantity.
In general, we learn to integrate the Ayurvedic principles of eating in a practical way for our everyday life at home, so we can begin to eat (and live) with greater intelligence (or common sense). We discuss reasons for food intolerances and solutions, examine modern diet ideas (vegan, paleo, ketogenic, raw etc) and see, what is working for our own bellies.
There will be time to share individual topics in Q&A discussions.
During some of the afternoons, Daniela will delight us showing a few simple yet essential Ayurvedic recipes in the kitchen.
Headerpict and portraits by Nora Wendel / the photo forest
An Idea of The Daily Schedule
06:00 — 07:00: Pranayama and meditation with Anouk
07:00 — 07:30: A quiet break with Daniela’s chai
07:30 — 09:30: Asana with Anouk
09:45 — 10:30: Breakfast
11:00 — 13:00: Lecture by Daniela
13:30 — 14:30: Lunch
14:30 — 16:30: Resting time
16:30 — 18:30: Lecture by Anouk or Daniela
18:45 — 19:30: Dinner
(During some evenings, there will be an after dinner program)
Arrival / Departure
The retreat will start on Saturday 22nd at 17:00 with a welcome circle.
The retreat ends on Saturday 29th at 12:00 after a closing circle and common brunch.
For airport transport please directly contact Satsanga: email@example.com
The fees are Euro 950. This includes accommodation, all meals, and the retreat fees. The fees are based on twin-shared accommodation.
Please note this retreat is limited to 12 participants only. To secure a place, an advance amount of Euro 200 is required.
How to book
To book and for further inquiry, send an email to Anouk at:
Our retreat will take place at the beautiful Satsanga Centre in Goa. We are very familiar with this venue as we have been teaching retreats there for the last eight years. Satsanga is a family-run retreat centre and guest house, found between Anjuna and Mapusa. Within easy reach you can enjoy the beaches of the Arabian sea and still feel the authenticity of Goan village life and the peacefulness of the centre within.
You will experience a beautiful wood floored roof top Yoga Shala in the midst of trees, a swimming pool to relax around and tropical gardens for gathering as a group or resting solo. The kitchen serves full-body satisfaction on every plate and in every glass, leaving your body buzzing in gratitude.
For more information please visit its website: https://www.satsangaretreat.com
Anouk Aoun Wendel
Working with breath, movement and meditation, the practice of Yoga gives me an opportunity to daily access a sense of serenity, a space where, when I am there, I am not troubled by the constant turnings of my mind or the limitations of my body.
My intention as a guide and teacher is to encourage us all to learn to be awake to the present, remaining self-observant, inquisitive, and kind to one another. I find that the quality of being joyous and non-dogmatic along our spiritual journey helps to cultivate a lightness of being.
After attending my first class in 1997, Yoga soon became a daily practice in and beyond its physical aspects. Over the last seven years, I have been regularly teaching at teacher training programs; in India since 2010 under the guidance of my teacher, Julie Martin, and in Bali at Yoga Arts with Louisa Sear, and at Intuitive Flow with Linda Madani.
Today, my teachings in Yoga are inspired by my heart teacher and husband Emil Wendel.
Daniela Wolff began her health food journey in 1998 with studies at the European Academy for Ayurveda in Germany.
From 2003 until 2008 she lived in Sri Lanka and worked at several Ayurvedic centres, guiding the guests through their treatments, giving lectures and consultations.
From 2009 onwards she studied in depth the chapters in the original Ayurvedic textbooks about nutrition and health with Ayurvedic Vaidyas from Kerala.
Today she combines our modern food culture with this old wisdom to a fusion of very practical guidelines and recipes.
She is now based in Austria, where she teaches cooking classes, offers on-site courses, consultations and creates wonderful healing foods for yoga and Ayurveda retreats.