There was a time when ancient wisdom was kept in great secrecy and limited to masters. Devote followers would redeem tiny morsels of enlightening knowledge from their teachers, after completing arduous tasks and ascetic feats. Today everything has changed. The internet has made us all wise. Thousands of gurus post their wisdom in blog or video format on YouTube and voila, one can have their Self realized in a matter of minutes.

We also live in a time where the word Apocalypse has become forefront in our minds. We have arrived at 2012 and everyone is talking. Rather than fear a doomsday event, we can look deeper and find that the Greek root of the word means a full, divine revelation. These are days where the secrets are coming into the light for all to see; all knowledge becoming accessible; a time of great revealing after a long time of great forgetting!

So what does this have to do with SSHY and Ume’s Kitchen? A lot. The staff and teachers, here, are sharing what was once a very coveted and hidden knowledge: esoteric wisdom that reaches thousands of years into history. Yoga is old and hotter than ever. When you come out of the hot room, sweating and pondering the purpose of your birth, there sits a mysterious place called Ume’s Kitchen. Unfolding at a turtle’s pace, is Winnipeg’s most unique kitchen. While the rabbit nods off to sleep, Amanda Ing, the visionary owner of SSHY and Ume’s Kitchen, has been working hard behind the scenes, envisioning a place where the esoteric sciences can blossom in full view and the people of Winnipeg can now access what was once reserved for a very few.

We are coming up on 3 years of trial and error in creating something entirely new for the community. Coffee, juices, and the typical fanfare that appease the senses are not what this place is about. It goes much deeper and far reaching than that. Attempting to demystify and share the mysterious is not an easy undertaking. People like the comfort of their own knowing. What they do not know often scares them. We’ve had to rethink the vision many times but the dream is alive more than ever and is manifesting.

My first blog here, is more an invitation to patience and openness for what is unfolding: a blending of yoga, macrobiotics and ayurveda for all who want to experience the healing wonders of these ancient sciences with a modern twist.

We are going to kick off this apocalyptic year with open houses once a month AND one celebratory event per month such as Valentine’s Day (coming up on February 14^th!). Each open house will host talks, sharing and samples to introduce these esoteric philosophies with fun and friendly ease. Each celebratory day will include delicious ayurvedic and macrobiotic treats after class.

Amanda Ing (yoga, holistic nutrition), Kalee Mund (Ayurveda) and myself, Tannis Kohut (Macrobiotics and energy medicine) are looking forward to these events with much enthusiasm. We hope to see you Sunday,February 26^th and Sunday, March 18^th for our first open house days. Come and sweat, stretch, relax, listen, sample, chat, enjoy and experience the wonders of these ancient ways with us!  

Blessings along your path,

Tannis Kohut

A huge percentage of people admit to having a sweet tooth, a little craving for that something sweet.  For that lucky small percentage who do NOT have a sweet tooth: GOOD ON YA!  But for those of us that do (this may sound familiar), you often “treat” yourself with something containing:

•    White or brown sugar (no nutritional value)
•    Honey or maple syrup (a little nutritional value)

This “treat” is really no treat at all.  You may experience a temporary energy lift, but then CRASH!  This upsurge in blood sugar level followed by a big plummet is particularly significant for those that don’t normally indulge; however, it is still felt by those who regularly consume these sugary sweeteners.

Effects of the “sugar blues” can include:

•    Anxiety or irritability
•    Low energy or fatigue
•    Feelings of depression

Long term affects of sugar indulgence has been linked mental illness, diabetes, hormonal and degenerative diseases.

Yikes!  So what is one to do to satisfy that sweet tooth without compromising one’s health and well-being?  Satisfy it the macrobiotic way: brown rice malt syrup!

Brown rice malt syrup is made by a slow, natural enzymatic process, as the whole grains are partially broken down into a thick liquid.  While providing that bit o’ sweet, it only contains 3-4% glucose (the substance that gives the quick hit sugar buzz).  Besides that, it contains complex carbohydrates, maltose and water which allows for a long, gradual digestion period.  That means that it's a prolonged source of energy that is calming as opposed to a sugar high then crash.  To boot, it contains many of the vitamin B and minerals found in rice and barley

Brown Rice Syrup has a simple taste that won’t overpower - add it to your kitchen pantry!

Want to bring the power of macrobiotic eating into your life, but don't know how to do it? Our macrobiotic master, Tanis Kohut, is offering a series of workshops at the studio. Get all the details here.

You can also check out the Macrobiotic Guide, a website chock full of macro tips and information.

Suat Eman / FreeDigitalPhotos.net

Start your weekend off on a healthy note this fall, with raw and macrobiotic dinner workshops at SSHY on Friday nights.

*raw* vegan* gluten-free* diabetic-friendly*

 Raw Food Dinners Instructed by: Amanda “Lily” Grant

http://orangelilyfoods.blogspot.com/

you can sign up with pay pal on Amanda's site.

Macrobiotic Food Dinners Instructed by: Tannis Kohut

tanniskohut@hotmail.com 

Pay required at least one-week in advance. Cost is $68 per meal. Cash or cheque only. From 6 - 9pm. (Fridays)

Macrobiotic Dinner Workshops

Heavenly Harvest  - Friday, September 30th

Tingle your tastebuds with this colourful, seasonal Cornucopia Miso Soup served with Ume's Kitchen's own toasted Love buns, followed by hyssop tea harvested in our garden served with a steaming macrobiotic style apple crumble!

Passion of the Pumpkin - Friday, October 28th

Pumpkin is a blessing, and it's ability to warm and satisfy the spleen and pancreas keeps us warm and satisfied throughout the colder months... Served Hot with fresh cornbread, and finished with a delicate aduki brownie and Bancha Tea

Love of the Lotus - Friday, November 25th

It's time to learn how to create amazing food from amazing vegetables! Join us and fill your bowl with some black soy and lotus casserole, served over a hot bowl of steaming brown rice. Join us in discovering the secrets of the lotus root!

Raw Dinner Workshops

Sept 23 workshop had to be cancelled short notice, sorry for any inconvenience...

Gratitude  - Friday October 21, 2011

This wonderful meal is created with patience and gratitude. Dishes prepared in this tasty meal include sun tea, Waldorf salad, mixed greens herbal side dish, and zucchini pasta with marinara sauce served with marinated onions and mushrooms. Dessert will be a satisfying nutrient rich pudding.

Holiday Delectables - Friday November 18, 2011

Prepare to experience some of the best “simple-gourmet” living and raw food dishes! This celebratory meal consists of frothy E-Nog, mashed ‘tatoes and gravy, marinated ginger-cayenne portabella mushrooms, sprout salad, and concludes with lip-smacking lemon-truffles.

Image source: Grant Cochrane / FreeDigitalPhotos.net