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Highlights

RADHA VANCOUVER IS NOW OFFERING CLASSES FOR OUR WINTER SESSION! FRIDAY: There are three Hatha classes today one at 7:00, one at 9:30 and our noon stretch & relax class at 12:00 . Discover yourself in the calm atmosphere of RADHA.

Three mornings a week give yourself a head start for your day and come to our 7am Hatha classes on Monday, Wednesday & Friday. Also, remember our 10 week Kundalini session at 7pm Monday and Tuesday evening (see more below or on our blog).

PAY-AS-YOU-CAN classes If in need, PAY-AS-YOU-CAN. Classes are available to all!

YOGA classes 16 drop-in classes/week, including a deeper exploration of Hatha with Hidden Language Hatha Yoga.

KUNDALINI classes Mondays at 7pm and Tuesdays at 7pm (Young Adults) Ten week session from JANUARY 16 & 17 until March 19 & 20. Please call for more info or to register.

SATSANG Sunday 7:30 - 8:30 pm. Ongoing every Sunday. FREE! Come and join our community Sunday, February 5th for a special Satsang to honour Swami Radha and her work..

WORKSHOPS Come to our 2 hour workshops Saturdays from 10:00 - 12:00 pm. Bring a journal.

February 11 ~ Mantra Yoga. Observe the effect of sound on your mind.

February 25 ~ Divine Light Invocation. Learn to fill yourself with Light and give back to others.

COOKING CLASSES Rooted Nutrition's classes are off to a good start. There are 7 classes in February starting next weekend with:

Saturday, Feb 4 Sprouting

Saturday, Feb 5 Intro to Sourdough baking

By Chef Robert Wilson-Smith

When Radha hosted its first “open house” of 2010, I did a demo of a roasted beet soup.  While traveling & teaching in the Ukraine just after the break-up of the USSR, I was served a delicious version of this soup by my then-girlfriend Olya’s mother… and was told in no uncertain terms by Olya that this was the “real Borscht.”  Since I do not remember the recipe except that it likely had cabbage in it – which my version does not – I could not in good conscience call this recipe by its Ukrainian name… let’s just call it a roasted beet soup so as not to stir-up the diplomatic waters!

Traditionally, this soup can be garnished with sour cream and contains dill, so to put a vegan & “Radha” spin on the recipe, I decided to add the dill to the creamy topping made with sunflower seeds.  The toasted caraway seeds which spice the soup are evocative of hearty pumpernickel bread, which can also be an accompaniment.

ROASTED BEET SOUP
Serves 6-8
                                                                                                                                                                                                              
2 medium onions, diced
4 medium beets
1 potato, peeled and diced
1/2 tsp caraway seeds (toasted lightly and ground)
1 tsp thyme (minced)
1 1/2 – 2 L vegetable stock
1/3 cup miso

Clean the beets and place in a roasting pan with 1+cm of water, cover with foil and place in a 180C oven for approximately 90 minutes.  When cooked-through, remove from the oven and allow to cool, preserve the liquid in the roasting pan.  Once cooled, the beets should peel easily with your hands, you can use a rough cloth or a peeler to help.  Dice the beets into a similar size as the onions & potato.

To toast the caraway seeds, place in a dry, hot pan over a medium to high heat for a few seconds, until you can smell the spice’s perfume but before they get dark or begin to smoke.  Allow to cool, then grind in a coffee grinder.

In a heavy-bottomed pot, sautée the diced onions in olive oil, when translucent add the potato (this is help to “cream” the soup later), the roasted beets and the beet liquid and the ground caraway seeds.  Add the stock and bring to a boil, then lower to a simmer.  Once the potato is cooked through, add the fresh thyme and miso and remove the soup from the heat.

This soup can be served as is, chunky, but I like to blend it to give it a thick, hearty texture. Garnish with the sunflower-dill “sour cream”.

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