The Awareness Adventure

The Awareness Adventure is a personal development opportunity designed to deepen your understanding and experience of life.  The course will introduce you to ideas and concepts which will help you to understand and work with the mysteries and opportunities of life.  It will give you the tools to become fascinated rather than challenged by the way things are.  We will use universal spiritual philosophies and the practice of Kundalini Yoga and meditation to create a new outlook on life which will be uplifting and supporting in your quest to discover your true potential.

This four weekend course builds knowledge and experience of yourself and the world and develops an attitude of expansion into new possibilities for your life.

Part 1 January 18th & 19th  Where am I?

Part 2 February 15th & 16th  Where have I been?

Part 3 March 21st & 22nd  Who am I?

Part 4   Where am I going?

Each day starts at 09.30 and ends at 17.00

Full course £600.00

Individual weekend £150.00

Day Pass : £100.00

Non-refundable deposit £100.00 to secure your place by Friday 20th December


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Here is some music for Nabhi Kriya, unfortunately the one we used will not upload but this one works well so enjoy!

05 Tantric Mool Mantra

Below are the Sadhana Mantras.  Please note that they are not necessarily in the correct order due to upload limitations so please follow the order at the back of the Japji text.




Change – Gurunam Singh

The Journey Home, The Flow of Naam – Gurunam Singh Josef Levry

Awakened Earth, Mountain Sadhana – Mirabai

Crimson Collection – Singh Kaur

The Lightness of Being, Ignite Your Light -Sat Kirin Kaur Khalsa

Kundalini Technology – Kamari and Manvir

Adhara – Niranjan Kaur

Coconut, spinach and Chickpea Curry

Serves 4

  • 2 tsp oil
  • 1 small chopped onion
  • 4 cloves minced cloves
  • 3″ grated ginger
  • Handful chopped sundried tomatoes
  • 1 lemon, zest end and 2 Tablespoon juice
  • Dash of chilli flakes (optional)
  • 400g chickpeas
  • 500g spinach or over greens
  • 1tin coconut milk
  • 1teaspoon salt
  • 1tsp ginger

Pinto Bean Chilli

Serves 4-5

  • 2 tablespoon olive oil
  • 3onions chopped
  • 2-3 green chilies
  • 2 garlic cloves, finely chopped
  • 1teaspoon cayenne pepper
  • 1/4 teaspoon all spice
  • 2 courgettes, cut into 1cm dice
  • 1 red pepper, cored, deseeded and cut into 1 cm
  • 2 tablespoons tomato purée
  • 400g tin plum tomato, roughly chopped any stalky ends and skin removed
  • 400g pinto beans
  • Good handful of parsley
  • Good handful of coriander, plus extra to serve
  • Handful of oregano, finely chopped
  • Sea salt and ground pepper

Parsnip and Ginger Soup

Serves 2-4

  • 1tablespoon olive oil
  • 1large onion, finely chopped
  • 2garlic cloves, finely chopped
  • 4-5cm piece of ginger, peeled and finely chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 500g parsnips and cut into 1 cm cubes
  • 500 ml vegetable stock
  • 200 ml milk (optional)
  • Sea salt and ground black
  • To Finish
  • 2/3 tablespoon flaked almonds or pumpkin seeds
  • 1-2 tablespoon plain yoghurt or crime fraiche