Archive | travel RSS feed for this section

Best Moments in Pictures – Nectar Yoga Retreat Greece

3 May

I just finished my Nectar Yoga Retreat in Greece. It was an uplifting week of adventure, yoga, creativity, silence, laughs, and deep inner connection. This private island paradise was the best way to spend any week! Here are my best moments in pictures. Check out: www.nectaryoga.ca for future retreat offerings. Coming up is Spain and Morocco!!!

Street puppies. Love.

Street puppies. Love.

My fantastic yoga students

My fantastic yoga students

Sunset meditation

Sunset meditation

Laughter yoga

Laughter yoga

My room view

My room view

Pebble Beach

Pebble Beach

Group creative workshop

Group creative workshop

Morning yoga with a view!

Morning yoga with a view!

Morning meditation at the lighthouse.

Morning meditation at the lighthouse.

NectarYogaRetreatGreece_11

Under the Oak Tree

Under the Oak Tree

Really yummy food!!!

Really yummy food!!!

Our fearless guard dog

Our fearless guard dog

NectarYogaRetreatGreece_7

A place to read and relax

A place to read and relax

Our group waiting for the bus

Our group waiting for the bus

In deep conversation

In deep conversation

Asana at sunrise

Asana at sunrise

NectarYogaRetreatGreece_2

Beautiful yoga students

Beautiful yoga students

Advertisements

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.

%d bloggers like this: