Island Weekend Yoga Detox - spring cleaning body & mind on the Isle of Wight.
When Spring defies the clutches of the winter months, the island is bathed in the yellow glow of daffodils, mimosa and primroses. As warm light pours through the windows we are instinctively called to sort things out and have a good clean as the longer light filled days begin to illuminate some of the grubbiness that has accumulated during the darker months. And it’s not just the home that gets a good spring clean, we are drawn to clean up our eating, detox the body and freshen our outlook as the days draw out.
I am offering a Spring yoga weekend retreat each year to connect to the season and embrace the sense of abundance of the season. Yoga is a powerful detoxing and restorative practice. Book a massage, step out for a long walks and witness the lambing on the farm for magical unwinding experience. Simply getting outside is healing on the Isle of Wight, airing the lungs and blowing away the cobwebs of winter. Would you consider walking for your supper? Local forager Paul Noakes organises some great walks through his company Fruit of the Land Together you search for wild food resources that grow on the island, the act of foraging itself helping to change the way you see the world. Below is a delicious Nettle Soup recipe that has numerous cleansing benefits including stimulating hair growth, controlling blood sugars and providing relief from water retention.
Ingredients:
Half a carrier bagful of stinging nettle tops, or fresh-looking larger leaves
50g butter
1 large onion (or a dozen crow garlic bulbs if you want to be truly wild), peeled and finely chopped
1 litre vegetable or chicken stock, or even light fish stock
1 large potato, peeled and cut into cubes
1 large carrot, peeled and chopped
Sea salt and freshly ground black pepper
2 tbsp crème fraîche
A few drops of extra-virgin olive oil
A few drops of Tabasco
Method:
Wearing rubber gloves, sort through the nettles, discarding anything you don't like the look of and any thick stalks. Wash the nettles and drain in a colander.
Melt the butter in a large saucepan, add the onion and cook gently for 5-7 minutes until softened.
Add the stock, nettles, potato and carrot. Bring to a simmer and cook gently until the potato is soft, about 15 minutes.
Remove from the heat. Using an electric hand-held stick blender, purée the soup and then season with salt and pepper to taste.
Ladle into warmed bowls and float a teaspoonful of creme fraiche on top. As this melts, swirl in a few drops of extra-virgin olive oil and Tabasco.
Contact me for further details.
