Meditation and Mindfulness Part ll

Squash and shallot salad

We have just reached the end of Dale Farm Holiday's second Yoga and Mindfulness Retreat. A full weekend of relaxation and yoga. Salt & the Radish provided a full bespoke vegetarian menu including vegan alternatives (for our favourite vegan, Alice).

Vegan chocolate mousse

Dinner on Friday night was a roasted squash, shallot and feta salad followed by harissa roasted aubergine, pickled red onion and lentil salad, preserved lemon yoghurt and flatbreads. Dessert was a vegan chocolate mousse (don't tell anyone there's avocado in it, they'll never know).

Spinach daal

Saturday night we went Indian. Kale pakoras, onion salad and mint yoghurt to start followed by spinach daal. Dessert was cardamom roasted pineapple, coconut yoghurt, burnt lime and mint.

Salt also provided the bits in between dinners. Breakfast, lunch and cakes in the afternoon. 

Chilli scrambled eggs

Yoga (Nidra and Hatha Flow) was taught by Rachael Hill of Mind Body Soul Yoga, Guildford (www.mindbodysoulyoga.co.uk). Mindfulness was taught by Liz Halliday of Dale Farm Holidays. The next retreat will be held 17 - 19 March 2017. Visit www.dalefarmholidays.co.uk for more information.