If you are around Rishikesh you can take a short drive to
Tehri Garhwal , about 40 min away and visit one of the most beautiful holistic resorts in the area, Ananda in the Himalayas.
Ananda is a stunning palace and used to be the residence of the Maharaja many years ago, but also to my great surprise I found out that Anandmayi Ma ( a spiritual guide and saint) visited and lived there for many years , in a small room on the palace terrace.
This place is the perfect blend of luxury and holistic. The suggestive settings on the top of a mountain overlooking the Holy town of Rishikesh and the precisely looked after gardens in the resort grounds accompany you into a journey of holistic bliss.
At Ananda you can experiment a full range of holistic treatments in the Spa (one of the biggest spa I have ever seen), but also you can take part to a great range of classes to get a deeper understanding of the Indian culture and the yogic lifestyle. They have fully ayurvedic menus , but also the option of indian specialties if you feel like indulging yourself..
My ideal day when there was:
Meditation classes to start the day, yoga and a ayurvedic breakfast. Than join the Vedanta class for some philosphy discussions. Relax in the spa for some tailor made massage treatments for the rest of the morning reading a book and sipping herbal tea.
In the afternoon more yoga followed by a class of choice: they often run special classes from specialized guest teachers , while I was there they had the Art Therapy course.
For the early evening more vedanta and meditation or you can also join one of the cooking classes which runs every couple of days.
In the evening there is usually some entertainment which sees local artists performing.
Here for you couple of my favourite recipes I have learnt while there :
LEMON AND CORIANDER SOUP
40g button mushrooms
40g pock Choy
5g sea salt
5ml lemon juice
1g white pepper
30g corn flour
10g spring onions chopped
1 bunch of spinach
1 bunch of coriander finely chopped
800ml vegetable stock
In a pot put together the vegetable stock and all the veggies.
Bring it to boil and while boiling make sure that you clean the scum from the top.
When veggies are cooked add the seasoning and the lemon juice and serve with a little coriander sprinkled on top.
STEEL CUT OAT UPMA
300 g oats
150g sliced onions
10g chopped green chilli
5g curry leaves
25g finely diced carrots
25g finely diced French beans
40ml oil (freshly pressed sunflower is better)
10g mix lentils
3g mustard seeds
175ml fresh milk
I a large pan heat the oil in and add the mustard seeds, when they finish popping add the dal (lentils) the cashew nuts and let them sauté' until golden.
Add the onions, ginger , curry leaves and chillies and let sauté' until the onions are ready.
Add the oats and let them cook until they are turning lightly brown.
Start adding the milk by whisking it through to avoid creating lumps. You can use hot water instead if you prefer.
When all the milk is absorbed the Upma is ready.
This is a great option for breakfast , you can serve it with different chutneys.
Enjoy it :)
A Passionate Yoga Teacher, Appreciating Joy within each and everyone's Smile. Grateful for her Yoga Life, Experimenting and Searching for Innovative Healthy Food, Music Soul, Interested in all New/Alternative Therapies, Seeking for any Dance & Art & Cultural Stimulation, Hopeless Travel Addict and Animal Lover, especially 4 her gorgeous border collie Joy;)