The Ashram is proud to be hosting a gathering of the Chicagoland Yoga Community on June 27th, 2010 at 5pm! Many Yoga teachers in the community, including Karen Weber, Mitchell Manz, and Marina Lisjonok, have come together to organize a vegetarian potluck & drum circle to be held at the Ashram. Come join the group to meet like-minded individuals and enjoy the serene Ashram atmosphere. Please see the flyer below for more information!

Rigveda: Mantra 10.190-3

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By Rishi Aghmarsana

ॐ रितंश्चसत्याश्च अभीदधात्तपसो-अध्यजायत I
ततो रात्र्यजायत ततः समुद्रो अर्णवा II १ II

ॐ समुद्रा दर्न्वाधि  संवत्सरो  अजायत  I
अहोरात्रानी  विदधत विश्वस्य मिषतो  ‘वशी’  II  २  II

ॐ सूरय्याचन्द्रमसौ धाता यथा पूर्वं अकल्पात I
दिवं च पृथ्वीं  च अंतरिक्षमथो स्वः   II  ३  II

Transliteration:
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On May 30, 2010, Acharya Hersh Khetarpal gave a much-anticipated speech at the Hare Om Templte outlining the similarities and the differences between Hinduism and Yoga. Below is a brief synopsis of the talk.

It is the Vedas that are the common link between Hinduism and Yoga which form their very foundations. Yoga is in fact one of the 6 main branches of Hindu philosophy. As a result, there is a common belief in reincarnation as well as in karmic philosophy; both believe in the ultimate goal of moksha; both meditate upon the Gayatri mantra; and both have a reverence for the Bhagavad Gita.

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Please enjoy this recipe from Louella! It’s filled with nutritious raw vegetables and tasty spices. A great soup for the summer!

Ingredients:
Two Large Carrots, Cut into One to Two-Inch Pieces
Two Large Celery Stalks, Cut into One to Two-Inch Pieces
Two to Three-Inch Piece of a Medium-Size Zucchini
Two to Three-Inch Piece of a Medium-Size Yellow Squash
One-Third of a Sweet Red Pepper
One-Third of a Sweet Yellow or Orange Pepper
Approximately One-Half Cup of Fresh Tomatoes, Quartered with Skin On
One-Half Jalapeno, Seeded, Optional
Two Tablespoons of Tomato Paste
One-Quarter Cup of Olive Oil
Purified Water, Slightly Warmed – Do Not Boil!
Two to Three Rapunzel Vegan Vegetable Bouillons
Two Tablespoons of Fresh Parsley
Several Leaves of Fresh Basil
One-Half Teaspoon of Herbes de Provence
Organic Trocomare Spicy Herb Seasoning Salt by A. Vogel
Ground Pepper

Recipe:
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