Home sweet home!


So If you didn’t already know I recently set out on an educational and spiritual journey.  I travelled to a Sivinanda yoga ashram just out of Nassau, Bahamas.  It was truly an inspiring place to be.  Daily chanting and meditation, 2 asana yoga classes, and a stunning undeveloped beach front location.  This was truly amazing as most of Bahamas has been destroyed by over development.   Spiritual teachers from around the world come fill the ashram with their knowledge and insight ever year.  I’ve been home for 1 day and I’m struggling with unpacking all of the teaching I’ve received let alone try to condense them into this paragraph.   The main purpose of my trip was to study with the renowned Kam Thye Chow in the area of thai yoga massage.  This was easily one of the best choices I’ve ever made.  Such a wonderful person, spirit, and teacher.  As scary as a career change is I feel I’m ready for that transition.

So keep your eye on seanuman.com!!  As I transition into a life of yoga and massage, the website will also transform.  I’ll attempt to unpack all of the teachings I have recieved, and add new insight and tools to help you nd everyone live a happier and more engaging life!


Much love

Om Shanti Shanti Shantihi



Sean’s Kitchari of Amazement


            So bear with me as I don’t ever measure.  So each batch of kitchari is different!!

  • Assorted spices (fennel, coriander seeds, cardamom, cloves, ground tumeric, cumin seed, black/yellow mustard seed, and salt to taste)
  • 3 tbs minced ginger
  • ¼ cup ginger juice
  • 2 large leeks
  • 3 cups germinated organic mung beans
  • 4 cups femented organic brown rice
  • ½ cup ghee (clarified butter) substitute Coconut oil for those crazy vegans lol
  • optional can of organic coconut milk for creamy result
  • 10 cups of love

To prepare the beans and rice>  Germinating the mung beans take 2-3 days.  Soak mung in water and leave on counter rinse them in cold water daily.   They will show signs of sprouting after days.  Fermenting the rice only takes 24 hours.  Same soak rice in water for 1 day.    This process will neutralize phytic acid and enzyme inhibitors increasing vitamin content, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.

First heat the ghee/coconut oil in large stock pot.   Add in assorted spices (ground in mortar and pestle) and toast until mustard seeds start to pop.  Add in minced ginger, then chopped leek.  Simmer until leeks are tender.   Add rice and mung (rinse well) with 8-10 cups of water.   More water for soupier kitchari, less for a thick kitchari.  Simmer until rice and mung are tender or your disered consistency.  Lastly add in ginger juice (this will make the whole thing incredibly nice on you digestion).  For a creamier/full fat version simply add more ghee/and or a can of coconut milk

Be sure to prepare in a mindful loving way.  So the resulting food will be nourishing to whomever receives it

Peace and Love




Finally I’m actually going to send my resonating love for yoga out to the interweb, the world, and beyond………. THE UNIVERSE~!!!!!@@@#!@  Although still managing to hold onto my day job, the pursuit of career in the study of yoga is truly starting to manifest.

I want to transmit my teachings (from all my most amazing teachers) to everyone……. You, your brother, your brothers uncle, your roommates step sister, everyone.  Bring on the skeptics, non believers, stiffies, YOGA IS FOR EVERYONE!!!!  And i totally got a lil something to help anybody start to get into their body (yes most of us aren’t in our bodies).

Am I crazy, well if you know me at all, you’d say yes.  But this Craziness is a driving passion compelling me to share the gift of yoga!

So follow me (for most likely some redik blogs), come practice (for some redik yoga),  but most of all come and get to know yourself!

Peace and Love