​'TAKING IN THE GOOD'  in Kyogle
starting Wednesday evening 27th February 2019


I’m very excited to be running a savouring practice “Taking in the Good” again this year (term 1, 2019) in Kyogle.
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It’s my favourite-ever mindfulness practice that brings so much joy and fulfilment based on the very ordinary moments of life.

Usually the little moments like watching a bird, picking a flower, gazing at something lovely, are kinda overlooked. We enjoy them, but move on far too quickly. If we can instead linger and truly feel their impact in our body, we milk a source of feel-good chemicals and create neural structures that (with ongoing practice) alter our brain and nervous system for the better.

Just as our body is built from the foods we eat, our mind is built from the experiences we have.
The flow of experience gradually sculpts our brain, shaping our mind. Left to its own devices, the brain is at the mercy of a negativity bias, a vestige of the stone age survival instinct. It’s easy for a glum background ambiance to hang around like a bad smell.

Any single attempt of ‘taking in the good’ won’t have much impact. It takes practice and dedication, and the support of a group in the startup phase is hugely helpful. I invite you to join me for the ‘Taking in the Good’ course in Kyogle, for 8 Wednesday evenings, starting 27th February 2019.
 
$140 waged; $110 concession. A 10% discount if you book in before February 1st. 


Taking in the good' is a brain-science savvy and psychologically skillful way
to improve how you feel, get things done, and relate to others.


"The TIG practice takes mindfulness to a whole new level.
It provides sparkling incentive and instant gratification: how's that for rewarding!
I promise you will find this practice really enjoyable. Personally, I have found it life-changing."
​- Shakti Burke
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Ever wondered why your mind jumps so easily to the negative? Why pleasant experiences don’t stick like the unpleasant ones do? Guess what: it’s not your fault. Evolutionary biology tilts us towards a ‘negativity bias’. In many ways, we are emotionally stone age.
​Difficult impressions pile up, obscuring the good stuff all around us. The mindfulness practice of ‘Taking in the Good’ redresses the balance. It really helps to give your brain and nervous system a nudge, because they won’t update by themselves.
READ MORE from Dr Rick Hanson

 READ MORE from Psychology Today
Please don't hesitate to get in touch if you have any questions.

​READ MORE on my blog: Savouring for Flourishing: Mindfulness 2.0​
                                                 Savouring as a Mindfulness Approach  
         TESTIMONIALS

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"Hi Shakti, Thanks for the course. We got a lot out of it.
There are some things I felt were really valuable: that the brain will go towards a negative view of things almost instinctively. And I thought it was just me. I must be more 'normal' than I thought I was.
I really like the idea that we can choose to savour the simple things, rather than always look for the spectacular things to celebrate. 
I feel I have a better attitude to the things that I allow to annoy me, that I can observe my behaviour and put stuff “above the line”. Not that I always do, but I can have choices.
With thanks, Trev"


"Just to say thanks a lot for the course, it was terrific.  A great mix of people plus your obvious deep knowledge and lived experience of the subject matter made it a very enjoyable experience.  We liked the way you combined meditation, active exercises and reflection."  - Jane