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Happy
Autumn Equinox |
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| Abundance |
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It has been a
busy summer at Milagro Retreats. We welcome over 150 new
subscribers spanning the globe, from England to New Zealand.
It was such an inspiring summer, hosting 4 Yoga/Surf Camps
and 2 all-inclusive Retreats in Tofino, sharing the beauty
of the West Coast with 74 guests.
As I contemplate the
Harvest Full Moon that blessed us this last Saturday, I am
so grateful to have filled the bellies of our guests for the
weekend with an abundant Harvest from our farm in the
Cowichan Valley. The Menu had the tastes of Fall in the air.
Black eyed Pea and Kale Soup with Almond Pesto, Roasted
Acorn Squash with Red Pepper Sauce, Bodacious Beet Salad and
Organic Greens with Basilique Dressing, welcomed our group
from Yaletown Yoga in Vancouver.
The rest of the weekend
was filled with yummy dishes such as …
Gingered Rice
Pudding w/ Cardamon and Pralined Pecans,
Blueberry Lemon
Poppyseed Muffins
Ancho Chili Zucchini Black Bean
Bisque, Roasted Veggie Quesadillas with Guacamole
Hummus
and Crudites w/ Flax Crackers
Monk's Thai Curry
Cucumber/Jicama Salad,
Braised Garden Greens
Fall Fruit Crisp with Locally made Vanilla Ice Cream
This menu helped fuel a fun filled end of summer
experience. Highlights included:
*2 days of amazing Surf
Lessons with Surf Sister Surf School
* An eclectic blend
of Yin and Vinyasa Flow Yoga with Steve co-owner of Yaletown
Yoga
*Sound Healing with Daniel
*Blissful massage
treatments with Local therapist Joanne Fraser
* A Full
moon campfire to remember….
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Halloween Yoga and Surf Retreat
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As our season
slows down, we look forward to our last Retreat of the year
in Tofino. Milagro Retreats Will be catering Organic Feasts
at Eoin Finn's Yoga Ecology Surf Retreat in Tofino, October
27-30th. This 3 night package includes Lots of blissful
spontaneous flow yoga with Eoin, Meals, accommodation and a
costume making party.
Please email
jodi@vancouveryoga.com for details.
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More details
about this
Retreat | |
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| Recipe of the
Moment |
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What to do
with all this squash…..
Roasted Ginger Squash Puree
(serves 6-8)
This simple soup is quick to make and
soothes the soul on chilly nights
4 cups roasted
butternut squash flesh (1 large squash or 2 small)
2
Tbsp ghee or coc0nut oil
1 cup yellow onion or leeks
diced
2-3 Tbsp grated ginger
1 Tbsp Madras curry
paste (I recommend Pataks brand)
1 tsp curry powder
1/2 tsp cinnamon
4 cups stock or water
1 can
coconut milk
sea salt to taste
minced cilantro and
toasted pumpkin seeds to garnish
1) Roast squash by
cutting in half long ways, removing seeds and baking cut
side down at 350F until skin is soft, approx. 40 minutes.
Allow to cool before handling
2) While squash is
roasting, prepare remaining soup ingredients
3) Sauté
onion or leeks in ghee or coconut oil until softened. About
5 minutes Add salt
4) Add ginger, curry paste and other
spices. Sauté another 5 minutes.
5) Add water or stock
6) Scoop squash flesh from skin and add to soup
7)
Add coconut milk and more salt if needed
8) Puree soup
and simmer a few minutes longer to combine flavors
9)
Garnish with minced cilantro and toasted pumpkin seeds
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More Recipes
from the Milagro Retreats
Kitchen | |
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The 2006 Season at Milagro
Retreats |
| We appreciate
your patience as we finalize dates for our Spring Yoga and
Surf Retreats in Costa Rica and Baja, Mexico. Details will
be posted as soon as possible. You can also look forward to
a full summer of Yoga /Surf Camps in Tofino, B.C.
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Upcoming
Retreats | |
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Contact Info: |
At Milagro Retreats we
strongly believe in sharing within our community. If you
have any health and wellness related events or announcements
you would like to inform others about, please email us, and
we will do our best to include it in our next Newsletter.
Many Blessings,
Shani Cranston
info@milagroretreats.com | | |
