Shannon then led the group in an introduction of Ayurvedic Medicine. We answered some questions to learn our dominant doshsa. We learned about the different doshas: vata, pitta and kapha; how they influence our bodies; and how our choices influence our bodies.
During the discussion we snacked on some fresh Michigan cheese (of course I have to talk about the food!). We had Reny Picot's Camembert Fermier (from Benton Harbor) and Grassfield's Organic Raw Milk Gouda. This was served with organic grapes and organic red and bosc pears. We accompanied these with Almond and Pecan Blue Diamond Nut Thin Crackers.
By learning about each oil, its benefits and how fabulous it smells, it gave all the participants a better idea on how to make their bath salt or salt scrub.
From here some decided to ride the zip line while others began making their scrubs. We had four daring riders on the zip line.
After riding the zip line and making their scrubs everyone went to the kitchen to make dinner.
The menu: Salad with Green Goddess Dressing, Lentil and Winter Vegetable Soup with Parmesan Crostini and Spiced Raisin and Apple Crisp.
We broke into small teams and made each piece of the dinner. The green goddess dressing was a blend of Greek yogurt, garlic, fresh herbs, baby spinach and lemon juice.
After dinner, we tasted three Riesling wines: a dry from Germany, a semi-dry from Michigan and a sweet from Michigan.