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Nectar Yoga Retreat Ibiza – Best Moments in Pictures.

5 May

I am home from a beautiful week of yoga and awakening. The sun was shining all week and we had many new experiences. From a vibrational healing gong bath to psychic readings to a day at the Balinese inspired spa. Join us for another adventure in September: http://nectaryoga.ca/ibiza-yoga-detox-retreat-september-2015/ Namaste!

Gong Bath Vibrational Healing

Gong Bath Vibrational Healing

Morning Sunrise

Morning sunrise

Raw Vegan Chocolate Cake

Raw Vegan Chocolate Cake

Savasana

Savasana

Raw Pasta

Raw Pasta

Namaste

Namaste

Relaxing at the pool

Relaxing at the pool

Our villa's pool

Our villa’s pool

Follow your heart

Follow your heart

Soup!

Soup!

Dining

Dining

Raw, Vegan Chocolate Chia Pudding with a Green Smoothie for breakfast

Raw, Vegan Chocolate Chia Pudding with a Green Smoothie for breakfast

Old Town Ibiza

Old Town Ibiza

Life does not have to be perfect to be beautiful.

Life does not have to be perfect to be beautiful.

Ibiza Yoga Detox Retreat

Ibiza Yoga Detox Retreat

IbizaYogaDetoxRetreat_14

Be Happy!

Be Happy!

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Spring Cleanse – Chilled Avocado & Fennel Soup Recipe

1 May

Spring is the best time to scrub, cleanse, dust, shake, and get rid of the old cobwebs (inside and out). Here is an amazing detoxifying recipe from our Ibiza Yoga Detox Retreat by chef Mirella.

avocado fennel soup

RECIPE

Chilled Avocado & Fennel Soup

Chuck full of nutrition, this raw-vegan spring soup makes for a well balanced, cleansing meal! It ads fiber, essential fatty acids, vitamins, protein and anti-oxidants to your diet in one go! Tastes best chilled and topped with your favorite vegan cheese and/or nuts! I used a home-made almond-cheese and roasted pistachios.

Ingredients for 4 bowls:

•           2 Avocados
•           1 fennel including the leaves
•           1 cucumber
•           Half a garlic clove
•           3 spring onions
•           juice of 1 lemon
•           ½ tsp of black pepper
•           ½ tsp of sea salt or rock salt
•           1 cup of spring water

Blend together until smooth. Add more water if needed to get the desired consistency. Adjust salt and pepper to your taste. Chill in the fridge for at least one hour. Top with crumbled almond cheese and pistachio nuts and garnish with some fennel leaves before serving.

Visit www.nectaryoga.ca to join one of our upcoming Summer and Fall detox retreats.

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