In this podcast I chat with Noreen Dillman about the world's oldest system of natural medicine - Ayurveda. Noreen transitioned from being an attorney for 15 years to becoming a Natural Food Chef and a student of Ayurvedic Medicine. She is currently taking a masters degree in Ayurvedic Medicine at Maharishi International University.
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Topics include:
What is Ayurveda
What is it like to transition from being an attorney to being in the natural health field
What do you learn in Ayurvedic studies
Practical Ayurvedic advice that you can do at home
Best books or resources for beginners interested in Ayurveda
About Noreen Purcell Dillman, JD, CPA
A practicing attorney for 14-years and founder of her own Connecticut boutique law firm, Dillman & Associates, Noreen practiced in an area of law known as “Elder Law,” which required counseling, a deep knowledge of personal finance and taxation, and expertise in the unique legal issues faced by elders.
While in the legal profession, Noreen held a number of leadership positions including serving as President of the Connecticut Chapter of the National Academy of Elder Law Attorneys. Curious about why so many of her clients were succumbing to chronic health conditions, causing themselves and their families undue stress, Noreen turned her focus in 2008 to the natural healing arts.
A longtime student of yoga (currently, over 25 years), she completed her yoga teacher training at the Sivananda Ashram Bahamas (200 hr. RYT-2009) and became a student at the Ayurvedic Institute, New Mexico (2010-2012), studying under Doctors Vasant Lad and Claudia Welch (completing Ayurvedic Studies Program Level 1 and part of Level 2).
While attending the Ayurvedic Institute, Noreen became keenly interested in the connection between food and healing and completed a Health Coaching program with the Institute of Integrative Nutrition and the Professional Chef’s Training Program at the Natural Gourmet Institute, NYC, founded by natural foods pioneer Annemarie Colbin, author of the seminal book Food and Healing.
