The Sweet Spot

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Coming off of another phenomenal retreat weekend, I am touched by the stars and hearts in the students' eyes as they head off to their homes.  I am continually amazed by the coming together of so many souls and lives -- first a bit apprehensive, and as the weekend unfolds each heart slowly opens and offers itself up to a collective experience of truth, kindness, laughter, relaxation and community.  

It dawned on me while guiding a long and luscious meditation and root chakra practice on Saturday that "we need YOU".  This means that the world needs the divine feminine energy -- the conscientious, rich, and nourishing energy that comes from awakening your sleepy and shy soul.  So, if you can't make it to the YogaFarm for a retreat or daycation, my greatest hope is that you are doing something -- anything -- to clear your heart, shine the mirror, and awaken to your true nature.  You are just so marvelous, I wouldn't want you to miss that part.  Ever.

Kristin & Suzanne, two amazing souls and yoga teachers and graduated of Deva Daaru School of Yoga -- assisting at the Foundations retreat

Kristin & Suzanne, two amazing souls and yoga teachers and graduated of Deva Daaru School of Yoga -- assisting at the Foundations retreat

All this talk about Love and Truth makes me hungry.  So, how about we fill your belly with some of that Luv?

After each retreat, I have so many scrumptious treats left behind to nourish my family here. Tonight, for example, I pulled out of the freezer a few frozen banana chunks that had been cooked in ghee and cardamom and served with one of our breakfasts.  I made an incredible little "dessert drink" for my Love and I out of these little jewels.  

It was so incredibly delicious, I couldn't help but share (the recipe I mean.  I ate the smoothie already.  Sorry!)

 

Banana Coconut Cacao Smoothie

1/2 cup frozen ripe bananas (you know the ones that turn brown on your counter -- peel them, throw them in an airtight container, and freeze them)

2 cups organic rice milk

1 heaping teaspoon coconut milk

1 heaping teaspoon raw almond butter

3 dates, pitted

1/2 teaspoon ground cardamom

pinch of Himalayan salt

1 heaping teaspoon raw cacao powder

1 heaping teaspoon raw cacao nibs

Blend it all together in a Vitamix (or the likes) and eat!  

I get soon excited about these things that are delicious enough for dessert, filling enough for a meal, and nutritious enough to start your day with as breakfast!  

Enjoy!  

And hope to see you at the YogaFarm 

 

Ch-ch-ch-CHAI Season

It's the Chilly Season... which means.... It's CHAI SEASON!

Here's how we do it for our daycations and retreats at the YogaFarm.

We crock pot it.

Chai is super forgiving... So we always begin with the basics:

A big pot of water, ready to boil

5-7 thin slices of ginger root (if it is organic I don't peel it)

10 pepper corns (whole)

2 T fennel seeds

4 sticks cinnamon

6 pieces clove

5 star anise

10 cardamom pods

I boil all of that up in the slow cooker for a few hours, makes the house smell delicious, and then because I love chicory and licorice root, I also add those to the mix at the beginning:  usually about 1 T chicory and 1 T licorice root.  (That was inspired by the tea one is served at an Aveda salon, if you have ever been--but good to note that you can get too much licorice root, so do your research -- it raises blood pressure in excess amounts).

It's al decaffeinated, and I just have organic black tea bags available for those who want caffeine, and then sweeten it with date sugar, honey, or palm sugar and add a creamer of your choice:  coconut, almond, or full dairy.  Up to you.

It's delicious and is easy to refresh with water and additional herbs.

Not only is it delicious, but it is packed with medical ayurvedic herbs designed to warm your heart, calm your mind, and bring balance to your entire body during the cold season.

Enjoy!

Om,

Britt