Mentoring Sessions   :  I’ve been guided to offer sessions for free at this time.  Please book a session at the time that works best for you.
Reach Out  so you can find a way to come from your heart again, see beyond the chaos and be able to do the NEXT RIGHT thing for you.

To pay for a mentoring session

  • pay £70 via the Buy Now button below

FREE RESOURCES  :  these will give you a feel of what is offered on the Kundalini Awakening Training Course

– please click on the links below to download the materials.

Insurance to Teach Yoga:  for either qualified teachers or teachers in training

Join the Amrit Nam Sarovar  Group Insurance.

This includes all the cover you need to teacher plus it’s much cheaper than getting your own individual cover because it’s a group Insurance.   Apply via the website On completion of the application you receive a quotation and once payment is received you will be covered from the date paid, unless you specifically request an alternative start date.

The online application requests details of training and so once you state whether you are in training/trained with Amrit Nam Sarovar any relevant discounts will apply.

The premium for a Qualified Amrit Nam Sarovar is currently £49.64* for the standard Professional Liability cover

The premium for a Student is currently £32.44*

*price as of 2019

You can also add other things, again making it a cheap way to be covered for all your activities.  The quotation will indicate the additional premiums in respect of the optional cover.

Quotations are only valid for a 30 day period, after which you will need to check to see if this amount is still valid.

DSC-Strand Limited
Swithins, Tilford Road, Farnham, Surrey GU9 8HU

Telephone: 01252 735806

Kitcheree recipe

This recipe comes from Yogi Bhajan’s book The Ancient Art of Self-Healing. Kitcheree is easily digested, and is excellent for the sick, the elderly, and young children (in these cases, make it less spicy).


1 cup mung beans
1 cup basmati rice
9 cups water
4–6 cups chopped assorted vegetables (carrots, celery, courgettes, broccoli etc)
1/2 cup of olive oil or ghee
2 onions, chopped
1/3 cup minced ginger root
8–10 cloves garlic, minced
1 heaped teaspoon tumeric
1 heaped teaspoon garam masala
1/2 teaspoon pepper
1 heaped teaspoon crushed red chillies
1 tablespoon sweet basil
2 bay leaves
Seeds of 5 cardamon pods
Salt or tamari sauce to taste


  • Wash the beans and rice.
  • Bring the water to a boil. Add the rice and beans and let them boil over a medium-high flame.
  • Meanwhile, prepare the vegetables.
  • Add the vegetables to the pan with the rice and beans.
  • Heat the oil or ghee in large frying pan. Add the onions, ginger and garlic, and sauté over a medium-high flame until browning.
  • Add the tumeric, black pepper and chilli (no salt or herbs). When nicely well done, put this mixture into the cooking beans and rice.
  • Add the herbs and stir well. Continue to cook over a medium-high flame, stirring often, until totally and completely well done. The consistency should be rich, thick and soup-like, with ingredients barely discernible.