Summer Yoga and Surf Camps in Tofino!
It was another blissful weekend. Our Surf Sister Billabong Yoga Surf Retreat in Tofino could not have been better. What a great way to spend the weekend, camping under the stars, eating delicious meals, learning to surf and enjoying daily yoga classes. Our home for the weekend, Bella Pacifica has delightful campsites, nestled in the woods that created a sense of privacy and serenity.

We started with dinner Friday evening, roasted Polenta Cakes with Mushroom Marinara Sauce, Bodacious Beet Salad and Organic Greens from our farm in the Cowichan Valley.

A dessert of Vegan Chocolate Chip Cookies lounging around the campfire lead to stimulating conversations. Sharing our feelings about world issues, motherhood, and of course our excitement about what tomorrow had in store.

Saturday Morning we dined on local Seasonal Fruit with Organic Yogurt and Rise and Shine Museli, Then off to morning yoga at the Community Hall with Katherine Faraci. The class was enjoyed by all, and we were charged for our date with Mother Ocean.
After 3 hours of wonderful instruction with Surf Sister, our team was fearless. We were popping up in the waves, and attempting rides to the beach. So exhilarating!!! Dinner was much anticipated after such a full day. We enjoyed a Vegetarian Feast of Monk's Thai Curry with Basmati Rice and Cucumber Salad . Dessert was my latest experiment…Vegan Chocolate Brownies with Almond Carob Icing….a hit!! See recipe Below
The campfire was the icing on the cake. A true camping experience with a great group of new friends.

Sleep was deep and full for most. Sunday started overcast, but soon turned into another glorious day. Each of the women felt the effects from such an active first day.. Another abundant breakfast with Gingered Rice Pudding and Fruit Salad prepared us for more Yoga. What an experience!!
Was the weekend really over already? Not quite…another amazing afternoon of surfing lessons. Everyone progressed from yesterday. Visualization is the key!! Rides to the beach, turtle rolling, and paddling into the unknown. Each of us had a life altering experience. Massages and Hot Stone Treatments were offered by Joanne Fraser and Christy Lindell throughout the weekend to enhance the experience

There are 4 more weekends over the summer to join us for these affordable unique experiences. July 22-24th, August 12-14th, 26-28th and September 9-11th.

For more Details and to Register
VEGAN BROWNIES WITH ALMOND CAROB ICING
Yields 24 squares

Brownies
2 cups spelt flour
1 cup brown rice flour
1 cup Dutch processed cocoa powder
1 cup Vegan chocolate ships (optional)
1/2 cup sucanat or turbinado sugar
10 drops liquid Stevia
1 Tbsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 cups soy, almond or rice milk
2/3 cup unsweetened apple sauce
2 Tbsp apple cider vinegar
1 cup roasted walnuts*
1 cup dried cranberries soaked in hot water to soften (optional)
1 cup unsweetened coconut(optional)

1) Preheat oven to 350F and grease pan (I prefer coconut oil)
2) Sift dry ingredients
3) Stir wet ingredients
4) Combine dry and wet ingredients and stir to mix well. Add nuts and optional goodies
5) Bake 30-40 minutes or until inserted toothpick comes out clean
6) Cool before icing
* The skin of roasted walnuts tend to be bitter….to remove, rub roasted nuts against the bottom of a fine sieve.
Almond Carob Icing
1 cup soy, almond or rice milk
2 Tbsp carob powder
3 Tbsp almond butter
1 tsp pure vanilla extract
3 Tbsp honey
1 Tbsp arrowroot powder mixed with 2 Tbsp water

1) Combine milk, carob powder, almond butter and vanilla in a small saucepan over medium heat.
2) Add arrowroot/water mixture and gently boil until thickened.
3) Remove from heat and add honey

**Optional Variations**
** substitute up to 1 cup of Milk with Coffee**
** substitute pureed pumpkin for apple sauce, pumpkin seeds for walnuts. Omit cranberries and coconut and add 1Tbsp ancho chili powder….Viva El Mexico!!!



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