My next Yoga retreat is coming up, not this weekend, but next, October 14-16. We’re spending a weekend in a beautiful house in Upstate New York. I’m incredibly excited to spend time with my students by leading daily Yoga sessions, enjoying some time in nature, and savoring some amazing food.
(In case anyone is curious: Yes, I still have a some slots left for the weekend; not many, but if you’re interested, let me know at briayoga4soul at gmail).
Recently, I had a menu planning meeting with my talented and creative student/retreat chef Maria. Naturally, we’re focusing the seasonal element and the Upstate NY bounty of apples, pumpkins, and the like. In fact, part of the weekend will be farm-to-table, literally, because my students and I are picking apples at a local orchard, and we’ll incorporate “them apples” into subsequent meals.
Here’s a preview of some of the weekend’s menu. (It’s in no particular order):
- Pumpkin soap with roasted pumpkin seed topping
- Marinated kale salad with zesty nut “pate/paste”
- Harvest vegetable lasagna (veg and vegan options)
- Apple cream cheese bundt cake with warm apple-caramel compote
- Creamy coconut sorbet
- Pumpkin streusel muffins
- Chocolate of some kind (Since I’m a chocoholic, we MUST have it in some form. I’m still deciding how, but am leaning towards flourless peanut butter chocolate chip cookies, inspired by Averie.)
- Green smoothies on offer at breakfast (people are usually surprised by how good the drink tastes).
Ok, so I gotta roll now and work on some more elements of retreat planning and attempt to enjoy a day off. I hope you all have a fantastic weekend. I know not everyone likes the cooler temperatures, but I do, because I know that means I’ll soon be spending more time in the kitchen, and sharing the results with you here. See ya’ll soon.