YOGA - retreat & vegan cooking May, June & July

After a very successful 6-day yoga retreat in June last year and based on the positive comments received from guests dining at our table d'hôtes at La Vudele, we decided to combine our two passions: yoga and vegan cooking. During these retreats explore and create vegan Provencal dishes using the freshest seasonal ingredients, and enjoy your yoga practice under the blue sky of Provence. Bienvenue et bon appetit

A holistic time, where we take care of ourselves from the inside, be it through
* mindful yoga practice
* delicious organic food: seasonal, fresh, Provencal with an international touch to reflect the places we have visited, lived in, experienced
* start or follow your personal meditation practice
* time to explore and relax, take a typical Provencal afternoon siesta
* time to enjoy an in-depth practice, yoga philosophy, spirituality. Focus will not only be on various asanas but on advancing on the path of yoga

yoga & organic vegan cooking
our first retreat this year is the end of May
Friday, 20. - Sunday, 22. May

followed by 
Tuesday, 14.6. - Thursday, 16.4.
and another weekend of yoga & fun
Friday, 1. - Sunday, 3. July

On our web site is more information regarding a tentative schedule, photos, prices or email us 

Hope to see you here
this summer!

EXTRA - all VEGAN soap

C'etrange Fine Natural Products is all about cruelty-free cosmetics, right from the start in 2001. Our products are never tested on animals, only by kind people. We have now managed to formulate a mixture for our soaps using candelilla wax, a pure plant wax.

Candelilla wax is a wax derived from the leaves of the small Candelilla shrub native to northern Mexico and the southwestern United States. The common name of the Candelilla plant appears to
lavender soap
have been derived from the particular shape of the plant stalks – long, straight, erect and wax-covered – giving the appearance of little candles.

Using the traditional soap making process our soaps are made in very small batches using top quality olive oil, sunflower oil, coconut oil and the mentioned Candelilla wax, then enhanced with precious essential oils like lavender from our local distillery and bergamot for Divine Lavender. For English Rose of course rose oil and ceder, and ground up rosemary needles for an extra exfoliating effect in our Terre de Provence soap. 

This soap is excellent as a face cleanser for oily and normal skin or once in a while on dry skin. It lathers up nicely as a body wash and can be used as a shampoo bar which makes it ideal for traveling, no hassle with liquids at the airport.

All this vegan goodness we make available in our small in-house boutique here at La Vudèle and on amazon.fr, along with our other cosmetics products, all vegan of course
* face balm with shea butter
* light face lotion with Aloe vera
* talcum-free body powder
* light body oil

* gentle facial cleansing oil
* bath salt from Camargue

All ingredients are of course certified organic, and the packaging in special shatter-proof glass, without any further wrapping or boxing.

Enjoy vegan cosmetics and
be kind to yourself and animals!

LIFE AT LA VUDELE - video of lavender in bloom

We would like to share this beautiful video of the famous lavender fields here in Provence, all around us, filmed with a drone. Amazing views, gorgeous colors: we are ready for lavender season!

Enjoy this short film provided by a group of passionate local filmmakers who want to share their passion for this wonderful area.


If the video does not start automatically try watching it here https://player.vimeo.com/video/159332435

Enjoy lavender and its magical color!

RECIPES - Provencal cailllettes with Swiss chard and Quinoa

This month's recipe uses the last of winter's produce, delicious and nutritious Swiss chard. This leafy green vegetable grows in our climate all year round, what a delight! Provencal cailllettes with Swiss chard and Quinoa or caillettes avec blette et Quinoa are small parcels of goodness and oh so delicious!

As always use the best, organic, freshest ingredients to enjoy nutritious and delicious food. Prepare your meals with love and give this time all your attention. And most importantly: enjoy the process and the result!

caillettes in Swiss chard leaves

  • 8 large chard leaves
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, minced
  • 200g cooked Quinoa
  • 1 handful finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons currants or raisins 
How to prepare these little packages:
  1. Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide white part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1 cm). Set aside 1/2 cup of the blanching water for the baking dish.
  2. Bring a good-sized pot of water to a boil, add a pinch of salt and cook the Quinoa until tender, about 15 minutes
  3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-low heat and add the onion and garlic. Cook, stirring until very soft, about 5 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Remove from the heat.
  4. Preheat the oven to 175 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the Quinoa, onion mixture, herbs, pepper and currants or raisins. Taste and adjust seasoning.
  5. Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 200 ml of the saved chard water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.
  6. Serve with warm bread, a delicious cheeze sauce or a red wine sauce
Here is how to roll the parcels

Wishing you bon appétit
and a joyous spring!