We are so thrilled and honored to host Bretton Keating and her Introduction to Ayurvedic Cooking workshop! Ayurveda actually translates to a “science of life” and is often referred to as the sister science of yoga. It is an essential part of the yoga practice, fusing a fully integrated mind-body health system. Due to the magnitude of the effect food has on our bodies and lives, my teacher, Yogrishi Vishvketu, says that our yoga practices actually begins in the kitchen! Learn why in this workshop fusing movement, meditation, and food! Bretton, an Ayurvedic Cooking graduate of the Turiya Wellness Center in Mysore, India, will cover concepts such as doshas (body types), how to find your dosha, the characteristics of 15 commonly used spices, along with five recipes.

Learn more about Bretton below and join us on Saturday, March 3 from 2-4:30pm.

Bretton grew up with a love of movement, particularly through dance. Her first experience of yoga was in middle school, and the practice has since become the one, non-negotiable constant throughout every change. She began assisting classes in 2012 and started teaching yoga in 2013. Yoga and meditation practice help Bretton dust the filters of everyday life to reach the heart of what truly matters. She strives to share the practice as imparted by her teachers, to enable students to discover mind-body connection and the potential to move with greater freedom. Based in California but with East Coast roots, Bretton recently returned from a year spent overseas, where she furthered her studies in yoga, Reiki, and Ayurveda in India, and taught on a yoga and meditation retreat in Cambodia.

In addition to 200-hour yoga teacher training, Bretton is certified to teach Kids Yoga, Kids Zumba, and Barre. She is also a Reiki healer (Usui method, Levels I/II), and completed Levels One & Two of Ayurvedic Cooking at Turiya Wellness Center in Mysore, India. In her free time, Bretton loves to cook and hike with her puppy, an Indian rescue dog.