JUly Newsletter 2024

FAMILY

Dear Friends…

We hope this finds you preparing for summer travel, family time, and enjoying the things that help you to feel at ease.  Andrea and I are almost together in the Pacific Northwest where we will spend time collaborating on all things Curry Yoga, practicing together, raising our kids together, cooking together (actually Andrea has me doing most of that!), and spending time with our big family. Our kids are growing and things are getting easier and more enjoyable every summer that we come together.  As we prepare to navigate lots of family, we find it important to bring a fresh perspective each year and to consistently check outdated stories of how things are/were/should be at the door.

We all carry family stories and when we get together the choice can be to get triggered or to make an effort to connect and support each other. It’s important to see each other with fresh eyes and a tender heart while recognizing the years we spent together living under the same roof. When that is not possible, keep coming back to yourself by make space for health rituals that bring you back home to you.

Yoga is a fundamental part of our summer. Our kids know we meditate first thing and they often come to watch us practice, join-in or distract us during our time on the mat. Making time for our health rituals before a full day of summer activities is a big priority for Andrea and I and we hope to inspire the same in you.  

We look forward to connecting with you and we wish you a summer of ease, joyful memories, health and happiness.

With love,

The Curry Sisters…Christina and Andrea

We are looking forward to our upcoming Fall retreat this November at COMO’s Castello Del Nero. A week in Italy with a small group while teaching yoga, hiking, exploring Italian villages, and soaking up all that this beautiful area has to offer! We hope you can join us! And yes…you are welcome…no matter where you are at in your practice or life…our retreats are always inclusive, accessible and transformative and we would LOVE to have you!

Please Join Us for a Curry Yoga Retreat

Nov 3-9, 2024

COMO’s Castello Del Nero Resort, Tuscany Italy

Limited Spaces Available

We are delighted to announce our Spring 2025 retreat at The Retreat Costa Rica. A week in Costa Rica with a small group, yoga, hiking, Ayurvedic treatments, fresh anti-inflammatory meals, a cooking class, natural Costa Rican beauty…we are very excited! An easy 40 minute ride from San Jose Airport gets you to this luxurious, crystal infused mountain sanctuary. We hope you can join us! And yes…you are welcome…no matter where you are at in your practice or life…our retreats are always inclusive, accessible and transformative and we would LOVE to have you!

Please Join Us for a Curry Yoga Retreat 

May 12-18, 2025

The Retreat Costa Rica

Limited Spaces Available

RECIPE:

Garlicky Kale Salad with Crispy Chickpeas

Garlicky Kale Salad with Crispy Chickpeas

This recipe will be on repeat this summer with fresh kale from Anna’s garden and farmers market garlic.

Ingredients:

  • 1 large bundle kale (loosely chopped or torn 6-8 cups)

  • 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried)

  • 1.5 Tbsp olive or avocado oil

  • 1 healthy pinch sea salt

  • 2.5 – 3 Tbsp tandoori masala spice blend

Dressing:

  • 1 head garlic

  • 1/3 cup tahini

  • 2 Tbsp olive oil + more for roasting garlic and massaging kale

  • 1/4 cup lemon juice (plus more for massaging kale ~2 small lemons)

  • 1-2 Tbsp maple syrup (or honey if not vegan)

  • 1 healthy pinch each salt + pepper

  • Hot water (to thin)

Instructions:

  1. Peel apart garlic cloves but leave the skin on. Avoid using any tiny garlic cloves from the center of the head. Preheat oven to 375 degrees F (190 C).

  2. Add drained chickpeas to a mixing bowl and toss with oil, salt, and seasonings.

  3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside. Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).

  4. Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness, tahini for richness, and maple syrup for sweetness. Set aside.

  5. Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.

  6. Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.