Spring Cleanse: April 2014

December 28, 2013

14-Day Guided Yogic Cleanse

In Partnership with:

&    merylarnettlogo

Reset Your Body the Right Way:

  • Improve digestion
  • Loss Weight
  • Flush chemical and emotional toxins
  • Boost your energy
  • Get Radiant Skin
  • Sleep Better

April Dates:

  • Wednesday, April 2 – Kick-Off Meeting, 8 – 9 p.m.
  • Monday, April 7 – Cleanse Begins; Detox Practice, 8 – 9 p.m. (actual cleanse runs April 7 – 13)
  • Tuesday, April 15 – Potluck Celebration Dinner, Time TBD

Comprehensive Cleanse Kit Includes:

  • Ayurvedic Detox Herbs
  • Cleansing Pukka Tea
  • Purification Oils
  • Balancing & Moisturizing Body Oil
  • Cleanse eBook
  • Meal Planner
  • Home Practice Yoga Sequence
  • 1 Month Access to the System

Effective Meal Plans to Fit Your Needs:

  • Paleo
  • Vegetarian
  • Traditional Ayurveda

What does the Cleanse involve?

A comprehensive daily plan, weekly check-in meetings and online community support. You will incorporate Ayurvedic tools and herbs such as abhyanga massage, and Liver Support to optimize the detox process, as well as eat a nutritious, clean diet during each phase of the process:

Preparation & Elimination Phase
To prepare your body to flush toxins, we will first make sure that your natural detoxifying processes are functioning optimally by starting to gently eliminate toxic foods and patterns. This will help:

  • Balance Blood Sugar
  • Stimulate the Lymphatic System
  • Decongest the Liver Channels

Cleanse Phase
During the Main Cleanse, you will eat a nutritious diet free of refined & processed sugars, gluten, caffeine and alcohol. You will drink increasing amounts of ghee each morning for several days. You will also carve out some time to rest & reflect.

Goal being:

  • Support the Liver in Flushing Toxic Fats & Chemicals
  • Reset your Metabolism

Reintroduction Phase
After the Main Cleanse, it is time to rejuvenate! You will continue on the  Elimination diet and gradually reintroduce foods. Now that you have a clean and primed digestive system it is the perfect time to identify any food sensitivities. A step-by-step guide for how to reintroduce food and track any issues is provided. You will continue to boost your digestive fire while supporting your lymphatic system and liver. You will continue taking herbal supplements and teas for several weeks and incorporate a seasonal, whole foods diet.

Investment: $200

Sign-Up Now

Questions? email info@merylarnett.com


The Upanishads

December 19, 2013

We are starting the New Year with a dive into a classic yoga text: The Upanishads. We will be discussing in Yoga Book Club on Tuesday, January 28 at 8 p.m. We are meeting at the office of Inner Balance in the Southern Dairies complex. This club is open and free to all; please join us!

Among the oldest of India’s spiritual texts, the Upanishads are records of intensive question-and-answer sessions given by illumined sages to their students. Widely featured in philosophy courses, the Upanishads have puzzled and inspired wisdom seekers from Yeats to Schopenhauer. Eknath Easwaran makes this challenging text more accessible by selecting the passages most relevant to readers seeking timeless truths today.

Holiday ‘Nog

December 19, 2013

There is nothing yummier than a glass of eggnog at the holidays (shout out: my dad makes exceptional eggnog!) but it can be a bit rich for everyday drinking… So, I am particularly grateful to Kris Carr for sharing this delicious smoothie recipe for a vegan eggnog that you can do equally for breakfast or an after dinner treat. Save the real deal for Christmas/New Year’s only!


For the Love of Nog

3 cups almond milk (or nondairy milk of choice)

1 banana

1/2 tsp freshly grated nutmeg (secret: nutmeg is a tummy soother so this is awesome for this time of too-much-rich-food)

1/2 Tbsp cinnamon

1 tsp almond extract

2 dates, pitted

Blend in a high-speed blender until frothy and smooth. Cheers!

In just a few short days, I’ll be co-teaching my final class of 2013 alongside Octavia Raheem & Ian Boccio for our Winter SOULstice event. Our hope is to share a 2 hour exploration of the soul with you. And, while I don’t want to give away all the surprises this evening will hold, I thought I would share a few of the quotes and phrases that inspired the creation of this evening.

Enjoy! (PS. Don’t forget to purchase your ticket in advance to save $ and your spot!)

“The soul doesn’t seem to make the distinction between the light and the dark. It chooses both. It doesn’t care whether you do something successfully or fail at it; it just wants to know, did you do it in your way? Was it you who failed, or were you trying to be someone else when you failed? If it was you, the soul is happy, because it was your experience, your failure, and no one can take it away from you. The question is not: Did you fail, or did you win? The question becomes: Did you go your own way?” —David Whyte

“Soul, to me, means “embodied essence,” when we experience ourselves and others in our full humanity – part animal, part divine. Healing comes through embodiment of the soul. The soul in matter is what I think the feminine side of God is all about… The feminine soul is what grounds us; it loves and accepts us in our totality.” – Marion Woodman

Soul Fire

Always we hope

Someone else has the answer…

At the center of your being

You have the answer,

You know who you are

And you know what you want.

There is no need

To run outside

For better seeing.

Nor to peer from a window.

Rather abide at the center of your being;

For the more you leave it; the less you learn.

Search your heart

And see

The way to do

Is to be

—Lao Tzu


“While the spirit path often feels like a flash of bright light in Forever’s frying pan, the soul path often feels like a slow, bloody crawl through thick, dark mud.” – Sera Beak

December’s Yoga Book Club Selection: Waking: A Memoir of Trauma and Transcendence by Matthew Sanford. We are meeting on Tuesday, December 17 at 8 p.m. Book club is always free and open to all! I hope you’ll pick up this book and join us! Our location has moved; if you plan on joining us please email me at info@merylarnett.com for location details.

Matthew Sanford’s life and body were irrevocably changed at age 13 when his family’s car skidded off a snowy Iowa overpass, killing Matt’s father and sister and leaving him paralyzed from the chest down. This pivotal event set Matt on a lifelong journey, from his intensive care experiences at the Mayo Clinic to becoming a paralyzed yoga teacher and founder of a nonprofit organization. Forced to explore what it truly means to live in a body, he emerges with an entirely new view of being a “whole” person. In this searingly candid memoir he delivers a powerful message about the endurance of the human spirit and of the body that houses it.

Thanksgiving Success

December 2, 2013

This year for Thanksgiving, we tried out several new recipes and while everything was fantastic these green beans turned out to be my favorite dish! This recipe comes from the incredible resources of the Vegetarian Times. With 10 carnivores and 3 vegetarians in my house for the holidays, creative vegetarian dishes are a must! This is just like your traditional green bean casserole except you get to skip the weird cream of mushroom soup and fake onions.

Serves 8

Shallot crisps are the star attraction here and can be made in advance. In a tightly sealed jar, they will keep at room temperature for 2 weeks—but you’d better hide the jar.
Shallot Crisps

  • 5 large shallots (½ lb.), peeled and sliced into thin rings
  • ½ cup vegetable oil

Green Beans

  • 2 lb. green beans, trimmed
  • 3 Tbs. apple cider vinegar
  • 3 Tbs. Dijon mustard
  • 3 Tbs. vegetable oil
  • 3 Tbs. pure maple syrup
  • 1 cup toasted chopped walnuts (½ lb.)

1. To make Shallot Crisps: Spread shallot rings on paper towel, sprinkle with salt, and cover with another paper towel. Let stand 10 minutes. Blot excess moisture from shallots.

2. Heat oil in small saucepan over medium heat. Add shallots, and fry 2 to 4 minutes, or until golden brown, stirring frequently.

3. Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon. Spread shallots on paper towels to drain and cool. Discard oil. Store shallots in jar, if desired.

4. To make Green Beans: Cook beans in large pot of boiling salted water 5 to 8 minutes, or until just tender. Drain. Whisk together vinegar, mustard, oil, and maple syrup in serving bowl. Add green beans, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.


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