17 to 24 September
Chinta, Visarjana and their team will welcome you with a rich, sunny and gourmand programm of practical and theoretical workshops.
Workshops and reflexions on the theme of living healthy food and natural environment.
Conscious walks, excurions, meditations, sharings.
Free time, meals in greek tavernas, walks and pic-nics ont the beach, sweet afternoon teas, movies.
Yoga, massages, discovery of local herbs, music.
Chinta B. Strubin und Visarjana Gaensslen
Master in Literature and teaching at secondary level have sustained my interest for the exploration of who we are in terms of wholy beings, a body-mind association carried by the immense field of the Living.
In 1990 Chinta and VIsarjana have created the Center Keola in Grandvaux – Switzerland.
During this week, Chinta will take care of the coordination, the morning meditations and some wokshops, as: be nourished by light and colours, food and health.
You might also ask her for a session or a massage.
Visarjana: “You are what you eat… and with awareness you are much more.”
Has been working for many years with systemic constellations in different fields (family, relationships, health, work). The human organism is also a living energetic system constantly seeking its equilibrium. The method of constellations will allow each participant to discover through a heartfelt and playful group experience a conscious approach to the harmonious functioning of their organism and its authentic needs.
During this week, Visarjana will discuss with you topics around the enteric nervous system, our second brain, called also the belly, as weel as facilitate constellations.
“My aim is to bring awareness to healthy eating and a healthy lifestyle and to activate the body’s self-healing powers.”
Maren is a living food lover, a relaxation therapist in training and yoga and meditation teacher.
For several years, she has been experimenting with new ingredients to create not only raw vegan salads and green smoothies, but also vegan cakes, raw soups and other specialities such as raw currys – which revive and recreate body and mind.
She has developed a great number of recipies which will soon be published in her living food blog. She also gives cooking classes in Bochum, Germany, where she grows her own fruit, vegetables and herbes in her garden.
During this week, Maren will take care of all the practical workshops and give yoga classes. She will introduce you to new and helpful cooking tips.
During this week, he is the Chef !
Will help us with breakfasts and take well care of us.
Stay from Saturday to Saturday can be extended.
You’ll have to organize your travel by yourself. Here are a few suggestions. We organize your transfer from and to Corfu airport (one hour drive).
Accomodation: studios in simple greek style in single or double flats.
Number of participants: minimum 8 participants, maximum 16.
Food: fresh and seasonal, regional as much as possible. Lemon, prunes, peaches, oranges, melons, watermelons, brocolis, courgettes, eggplants and tomatoes grow in abondance in the region. Not to forget the excellent olive oil !
The meals are mostly veg-an with a tendency towards raw. For each dinners, the Chef will prepare also warm cooked dishes.
We have planned 2 dinners in a greek tavernas (fresh fish). We’ll prepare some lunches together and create energy bars, germinated seeds, lacto fermented drinks and a few surprises as cakes, raw soups and curry. Practical and theoretic workshops will alternate.
455€ double flat
560€ single flat
- 7 breakfasts
- lunches and dinners. Not included: 2 dinners and the first lunch-snack on Sunday.
- practical and theoretic workshops on the theme of living food
- meditations, yoga and exercises
Not included in the price of the stay:
- the flight tickets. Here are a few suggestions.
- civil liability and travel insurances
- the excursions that are not planned in the programm
- two dinners and one lunch snack taken in a typical greek taverna on the seaside. (16€ to 20€ per person).