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Squash, feta and pine nut salad - the starter for our yoga retreat at Dale Farm.

Meditation and Mindfulness Part II

Posted on November 14 2016, By: Kat Halliday

Meditation and Mindfulness Part II

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).
Squash, feta and pine nut salad - the starter for our yoga retreat at Dale Farm.
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).
Vegan chocolate mousse with mixed berries - dessert for the Dale Farm yoga retreat.
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.
Spinach ang red lentil daal - dinner on the second night of the Dale Farm toga retreat.
Salt also provided the bits in between dinners. Breakfast, lunch and cakes in the afternoon. 
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.

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