Areas of focus for Sarita include stress management, women’s health, mental wellbeing and chronic illnesses related to lifestyle and diet. Sarita is continuing her learning via online studies at the European Academy of Ayurveda in Germany and through her mentor Dr Vijay Murthy based in London.
Sarita founded Ayurveda New Zealand in 2010 and recently launched her own Ayurvedic product range Sattva Botanicals™.
At her clinic in Freemans Bay, Auckland, she offers Ayurvedic consultations, Yoga Therapy and educational workshops.
Sarita is a certified Yoga teacher and has taught classes at Wellpark College, the Buddhist Centre, Yoga Ground and Bayfield School. She is now focusing on one-on-one Yoga therapy at her Ayurveda clinic. She will teach all yoga classes at the retreat.
Sarita is a mother of two and loves spending time in nature with her family - climbing up mountains and paddleboarding.
]]>Experience in Ayurvedic massage was gained working at an Ayurvedic clinic in Auckland followed by further four years as a therapist at the luxury Spa at the Pullman Hotel in Auckland.
For the past 9 years, Natasha has been working as a massage therapist and aromatherapist at Hospice West Auckland providing treatments to patients and their carers. Alongside this fulfilling work, she runs her therapeutic massage business GLOW at Clinic 45 in Grey Lynn.
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Moana is offering ongoing education in Ayurveda to sixteen keen students in Gisborne. She has also co-hosted two Ayurveda retreats together with her yoga teacher and offered Ayurvedic cooking classes and educational talks.
Through Little Bird I have expanded the practice and passion I have always had with providing people with nourishing food, especially learning about the crucial role our gut health plays in our overall well- being.
In the last year I have also been working at wellness retreats and I love to cook at retreats! Not only because I have the opportunity to provide guests a holistic and educational experience through food. But to witness people make meaningful connections and experiences around the meals I have prepared is something really humbling for me.
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