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 ( Mindfulness was taught by Liz Halliday of Dale Farm Holidays. The next retreat will be held 17 - 19 March 2017. Visit for more information.

Why we like to feel the burn.

Salt & the Radish loves a bit of chilli. I came to the realisation last week that I cook with it a lot. I eat a lot of Asian food so that goes without saying but I also add it to salads, most rubs I make for meat and sometimes with breakfast. Hot sauce with eggs? Yes please...

Go to work on an egg...

Easter is over for another year. Everyone has had their annual binge on hot cross buns and chocolate eggs. Some may have enjoyed this more than others it seems. NHS Bosses in Middlesborough had to ask people not to come into A&E if they had over indulged, as people were turning up to James Cook University Hospital complaining of stomach ache...