Kriyavati 2015
Issue: #27



TriYoga 35 gift poster for print.




Students and teachers from around the US, from 

Germany, Italy, Austria and China joined together for 

a magical weekend flow with Yogini KALIJI at 

the TriYoga Center in Santa Cruz.


Students enjoyed 3 1/2 days of all-levels practice, 

including some "hot off the press" flows from Kriyavati!


Visitors also took time to enjoy the natural beauty of 

the central California coast-- and were rewarded 

with beautiful views!



Kriyavati Celebrations around the World... 


  Even those unable to attend the festivities in Santa Cruz found ways to join in. The Level 1 Teacher Training in Shenzhen skyped with Kaliji... 

  TriYoga Siberia celebrated TY35 in the snow... 


"Flow-ers" in Shenzhen flowed together at 

the TY OCT Loft Studio...

  at TYC Central PA, they had a weekend celebration 

including TY Therapeutics, a vegan potluck and chanting, 

and Level 3 Fire Flow on Sunday.


At the TYC in Nevinnomyssk in Southern Russia, TYC 

Director Shanti gathered students for chanting, vegan treats, and reminiscing about KALIJI and the changes TriYoga 

has brought to their lives. Shanti writes: "All were happy 

in the understanding that TriYoga is the path of joy, 

harmony, prosperity, and love."


And the group at the TriYoga Center Beijing (in Fun City!) celebrated together by flowing through 108 rounds of 

the Gentle Flow from Series 1, and then a vegan 

feast with cakes and prizes!


 Basics Teacher Training at TYC Santa Cruz

February 6-8
featuring Jnana, Nada Yoga, and other topics
with Yogini Kaliji
and senior-level teachers John & Santoshi
SRI GANAPATHY SACHCHIDANANDA SWAMIJI will give a Healing and Meditation Concert at Sydney Opera House April 6, 2015. Yogini Kaliji will travel to Australia to lead a retreat in tropical Cairns April 1-3, then travel to Sydney for this important event. For more information on the tour, contact TriYoga. For information about the concert, visit DYC Australia's site.



Thirty-five years ago I woke in the morning and thought something special is going to happen today. The day 

passed uneventfully until we had a late-night meditation gathering. Around 9 pm I began to guide the meditation session. I reflected back to 1975 when I experienced the blissful flow of kundalini energy for over 12 hours moving 

up and down the spine. Thus I guided them to imagine the light of kundalini flowing up their spine as they inhaled. 

This was the first time nada pashyanti was taught.
After giving a short talk regarding the importance of 

sitting still, we began the meditation. On the first round 

I did, the kundalini began to flow. Spontaneous mudra, pranayama, and asana flowed seamlessly in rhythm.
The meditation was profound.

This was January 5, 1980 in Andover, MA.
It was ironic that I picked the topic of sitting prior to 

the meditation since the body moved continuously for 

over 2.5 hours. The next morning I was eager to see if 

this would occur again. As soon as I turned my focus to 

this awareness, the energy began to flow guiding my 

body and mind through TriYoga.

This has continued now for 35 years resulting 

in systematized Yogaflow and Prana Vidya,
along with over 1000 Hasta Mudras.
All who have been touched by TriYoga....

Let Us Celebrate and Make the World Smile!



Support TriYoga with 
Amazon will donate a percentage of qualifying purchases to TYI. Go to AmazonSmile and choose TriYoga International (Mission Viejo, CA address) to enroll.
Sharing TriYoga


Donations help to share TriYoga worldwide. TriYoga is a non-profit 501(c)(3) corporation. 


Your donations are tax-deductible. Support TY.

We wait for your news!  Send submissions, suggestions, recipes and photos to the flow

TY World
Celebrations around the World
Upcoming with Kaliji
Swamiji in Australia
Message from Yogini Kaliji
New Releases
Around the World
Vegan Recipe
The TriYoga Flow that 
Yogini Kaliji shared with almost 1000 flow-ers at the Yoga Arava Conference
in Israel in November is available! Desert Flow 108

NEW Magical Music by Mercury Max, a 15-minute piece perfect for any season...

 8-track album of Yoga Nidra, written and narrated by 
Yogini Kaliji to magical music by Mercury Max is available. 
Retreats and Conferences with 
Yogini Kaliji in 2015

April 24-29, Munich, Germany (All-Levels Flow and Level 4)

March 29-April 8, Australia

May 22-25, Kripalu, Lenox, MA

June 5-7, Taiwan

June 11-14, Asia Yoga Conference, Hong Kong

August 2-6, Chieming-Hart, Germany

August 7-13, Bad Meinberg, Germany

August 14-17, Brienz, Switzerland

Sept 19-26, China Yoga Summit, Dalian, China

Around the World

Gina completed her visit to China and was gifted a bouquet of fresh vegetables!  Students were touched by Gina's commitment to a 
plant-based diet and were inspired to share movies, recipes, and ideas with 
friends and family. Visit TriYoga News to see a full account of the potluck 
and Forks Over Knives screening that had such 
a positive impact.

Chinese teacher Ma Mei continues to share TriYoga 
at workshops around China! She was recently invited 
to give an open class at the 
Yoga Anniversary Conference in Beijing at the end of 
January where they expect more than 1000 students 
to attend and experience 
the "TriYoga smile."

John & Santoshi go to Kyoto, Japan for the completion of 
a 200 hour Basics Teacher Training. Click here to watch 
a promotional video.

TYC Santa Cruz

TriYoga Anatomy in the Flow Jan 9-11

Vegan Recipes
(in US measurements)

Enjoy these recipes 
created and tested in 
the Ashrama Kitchen! 

 Raw Zucchini Hummus

from Ekaterina--delicious on salad, in wraps, or on its own.

1 cup sunflower & pumpkin seeds (soaked 1-2 hours)

1 medium zucchini
Juice of 1-1 1/2 lemons
2-3 garlic cloves 
1 t salt
1/2-1 t ground pepper
1/2-1 t ground cumin 

1/2-1 t ground coriander

1/2-1 t powdered curcuma (turmeric
1/2-1 t paprika 

Pinch of cayenne pepper 

4 T Tahini or finely ground sesame seeds

2-3 T of olive oil 

Blend everything except tahini and olive oil, then add tahini and blend again.

Drizzle with oil to serve. 


Savory Seitan Tort


2-3 cups kale or spinach (or combination)

1 cup seitan, cut into cubes

1 onion, diced

2 cloves garlic, minced

2-3 T sun dried tomatoes in oil, diced

2 T sunflower oil

1 t each of the following spices: cumin, coriander, paprika, pepper, salt

1 cup oat cream (soak 1 c of dried oatmeal in warm water, then strain)

8-10 pepperoncini

1/4 cup chopped or sliced olives

1 package vegan puff pastry (available in the freezer section of health food stores)

Preheat oven to 425. Follow defrosting instructions on puff pastry.

In a large pan, heat oil. Saute seitan with onions and garlic until onions are clear. Add greens (spinach or kale) and cook until lightly wilted. Add oat cream, tomatoes and spices and heat through.

Press puff pastry into pan (either flat sheet or pie plate) and spread spinach mixture in an even layer. Top with olives and pepperoncini.

Bake for 15-20 minutes until pastry is puffed and golden.


 Cooked Cherry Vareniki with sour cream

A traditional Ukrainian dish, served for breakfast, tea, dessert...anytime.

Make a simple dough of approximately 2 cups of flour with 3/4 cup of hot water, and salt to taste. Dough should be soft and not sticky. Roll thin and cut into circles (using a cup or glass).

Add stoned and quartered cherries to the center of each circle. Sprinkle with coconut sugar, then pinch closed.

Boil water. Add dumplings to the boiling water and cook until they float freely, about 3-5 minutes. Drain and serve with vegan sour cream, coconut sugar, or cashew cream. Can be eaten warm or cold.


for more updates.