EXTRA - yoga & vegan cooking weekend

For the last time before the summer, the weekend of 1. - 3. July, we held a yoga & vegan cooking weekend, with wonderful participants from Chicago! The lavender fields were in full bloom as was the sunflower field behind La Vudèle, and we enjoyed taking our yoga practice outdoors surrounded by this beautiful scent! During this retreat we explored and created vegan Provencal dishes using the freshest seasonal ingredients, the first tomato of the season, and enjoyed our dinners al fresco under the blue sky of Provence!

 A holistic time, where our participants took care of themselves from the inside, through
* mindful yoga practice
* delicious organic vegan food
* followed their personal yoga & meditation practice
* had time to explore the area
* and time to enjoy an in-depth practice, yoga philosophy, spirituality. The focus was not only on various asanas but on advancing on the path of yoga

goodie bag with apron, cook book, salt, eye mask and yoga tea

Equipped with the Yoga & Nature goodie bag which is filled with
* yoga & nature apron
* yoga & nature cookbook
* yoga & nature herbes de Provence salt
* eye mask
* herbal yoga tea
all presented in a typical Provencal basket
we set off on our vegan cooking journey Saturday afternoon. In the morning we had visited the fantastic farmers' market in Riez to purchase organic fresh produce, from carrots to onions, yellow and green zucchini to the first tomato of the season!

making chocolate tofu mousse

The recipe for this delicious dessert can be found in our yoga & nature cookbook which is also available in our boutique

grilled caviar d'aubergine

tips & tricks from Claudia for Anastasia

chopping away for the "hussimussi"

The menu consisted of
* gratte ail or grated garlic, with our own organic olive oil and fresh baguette

* caviar d'aubergine

* grilled tofu with couscous and vegetable medley

* chocolate mint ice cream (the recipe)

* lavender custard (the recipe )
accompanied by local wine of Quinson and a game of table foosball

It was a lovely experience to be cooking with Tracey and Anastasia who added their own ideas and experiences, and the resulting meal - prepared with love - was simply divine! As we were seated outdoors next to the field of sunflowers the sun was setting, casting a lovely gentle light over the field: a perfect setting!

For our yoga practice early in the morning and in the afternoon we searched and found shade behind La Vudèle, surrounded by sunflowers, vines and of course lavender!

relaxing afternoon Yin yoga practice

final meditation in reclined butterfly pose

Upon their departure Tracey and Anastasia added their personal well-wishes to our line of Tibetan prayer flags, leaving a piece of personal memory at La Vudèle

our guests Tracey & Anastasia

Thank you so much, you two, for having chosen Yoga & Nature in Quinson for your mother/daughter weekend! It was truly a pleasure and honor to meet you two beautiful people and share this time with you! May your onward journey around France this summer be as colorful and delightful. Namasté.

And our next and final date for 2016 will be the third weekend in September:

Friday, 16. - Sunday, 18. September 2016

We already have one confirmed reservation so there are now only 4 spots left! On our web site is more information regarding a tentative schedule, photos, prices or email us 

Hope to see you here

in late summer!

LIFE AT LA VUDELE - summer's in the air

After a mild and short winter and a lovely spring we are now gearing up for summer here in Provence!

Along with two more yoga & vegan cooking retreats coming up we are expecting quite a few returning guests which is fantastic and shows that what we offer -  cozy rooms, a delicious organic breakfast, vegetarian/vegan dinners, a relaxed atmosphere - is what our clientele likes and enjoys! And this gives us the energy and affirmation to continue with what we have created here at La Vudèle.

So a big THANK YOU to all of you who have made and shaped La Vudèle and "organic living in Provence" into what it is today!

merci beaucoup

thank you

danke

bedankt

grazie

謝謝

kiitos 

Dziękuję Ci

tak

 and a big hug!

 

ACTIVITIES - another Karma Exchange

This spring's Karma Exchange, on 8. May, was a great time, with new faces and of course new items to swap! Accompanied by a glass of champagne from Quinson and freshly baked muffins 6 women and one man came together, and everyone left with some new items!


Twice a year, in the spring and fall, an eclectic mix of people meets up here at La Vudèle for a Karma Exchange: the swapping of previously loved items like clothes, accessories, food, decoration or sometimes books, of ideas or whatever we would like to pass on. Everyone is welcome to show up, with or without something to physical to exchange: a smile, one's presence, one's spirit are plenty! With a glass of champagne or rosé in hand we sit together and swap, try on, decide to keep, admire, pay a compliment, laugh... enjoy.
 
Spring is a great time to get rid of items found and collected over the winter, be they from the closet, the cellar, the library or wherever. To make room for new items and to de-clutter, to re-discover and re-arrange. The same in the fall, and because people keep asking if they could bring their friends I am certain this fall's Karma Exchange will see more new people!

Happy swapping!

RECIPE - sage pesto, with a twist

Classic pesto is made with fresh basil; this is the variety everybody knows and loves, be it from their vacations in Italy or a visit to their favorite Italian restaurant. But how about trying something new? With the abundance of sage plants in our herb garden, grown from seed and growing in massive bushes, I one late spring afternoon decided to try this wonderful herb in a pesto. Et voilà, it not only tastes almost like basil, it tastes even better! And it tastes best when the leaves are young so in late spring, though it is possible to use the leaves all year round but the taste will become stronger and more pungent.

During our yoga & organic vegan cooking retreat last weekend Top Vegan Chef Paul decided to add some green olives and freshly squeezed lemon juice, and my o my, was this pesto a treat!

Sage is a very versatile plant, a quintessential Mediterranean herb used in cooking, as an essential oil, as a decorative plant in the garden with its pretty purple flowers. Salvia officinalis can  be used to make a delicious tea.

on croutons as an appetizer

Pesto is easy to make, considered a "raw food" as none of the ingredients are heated and can go on anything, from pasta bien sûr to sandwiches or tasty little croutons as appetizers with an apéritif or on pizza in place of or with tomato sauce

the ingredients:
* fresh sage leaves
* nutritional yeast
* toasted pine nuts
* depitted fleshy green olives
* freshly squeezed lemon juice
* garlic
* olive oil
* freshly ground sea salt
* freshly ground black pepper

All ingredients are approximate as this is really to everyone's personal taste. If you can get a hold of this season's fresh garlic use it sparingly and allow the fresh taste of sage to be the most prominent. Make a paste in your kitchen machine and season to taste. The great thing about pesto is that its all about personal preference.

on pizza as a base

Try something new today and remember to enjoy not only the result but also the process! Preparing food from scratch is a fantastic way to spend time, observing the making of something delicious, with one's own creativity, passion and hands!

bon appétit! 

YOGA - extra retreat in June vegan cooking

Top Vegan Chefs

We just finished our first yoga & organic vegan cooking retreat and would like to thank the participants, Paul & Anna who were already here for last year's 6-day retreat, and Justine & Sofiane from Taiwan, for coming here to La Vudèle and sharing their spirit and enthusiasm with us during this weekend!

And for those who would like to attend this summer we have 2 more dates before August: Tuesday, 14.6. - Thursday, 16.4. & Friday, 1. - Sunday, 3. July

retreat goodie bag

Friday afternoon we started out with a welcome workshop, blind-folded with the eye mask of the La Vudèle goodie bag and using the sense of smell only to explore the various beautiful aromas of herbs and flowers like lavender, thyme, sage, and essential oils like orange, rosemary and fennel. Also contained in the goodie bag were
~ the yoga & nature en Provence apron
~ the La Vudèle guest book with recipes, mantras, yoga sequences and various information
~ a post-yoga tea blend
~ a special herbes de Provence salt
~ all presented in a typical Mediterranean straw basket

This was followed by our first afternoon yoga session outdoors, enjoying the beautiful sun, vistas and sounds all around.

Using the freshest ingredients from the market and our favorite organic food store "Nature & Vous" in Manosque we prepared an apéritif dinatoire in the evening, with lots of delicious delicacies like
* caviar d'aubergine
* black olive tapenade
* white bean dip
* our freshly baked sourdough bread
* and a superb quiche, with the recipe to be found in the La Vudèle guest book

Saturday morning we met for an invigoration morning yoga session and a mindfulness meditation, to the rising sun, followed by breakfast in the morning sun. Afterwards we went to the local market in Riez to purchase delicacies for dinner like artichokes, the first courgettes and strawberries. In the afternoon another lovely yoga session outdoors, under the beautiful blue sky of Provence, with a Metta meditation and some challenging asanas!


We then started cooking in our farmhouse kitchen, with everywhere assigned to different tasks: there was a dessert station, a pesto making station, pea shelling of peas fresh from the field, marinating the tofu, and the artichokes also had to be prepared, cleaned and then boiled, to be grilled for dinner.

Sofiane at the grill

Anna, a trained nutritionist

master sage pesto maker

Mia the cat with Justine

lavender custard - yum!

Sofiane and his new toy

The copious gala dinner, with lots of candles, we enjoyed accompanied by local wines of Quinson, thanks to Jim's selection and expertise. The two desserts, a lavender custard and a chocolate mousse, finished off our meal, and we all went to bed feeling accomplished and light-hearted.

Sunday morning started out with another morning yoga session to the rising sun - simply wonderful -  and breakfast with crêpes à la Jim were served at the breakfast table.

the flag ceremony

As a parting gift the participants designed their own flags, to be added to the Tibetan prayer flags fluttering in the wind....

This was a wonderful weekend, thank you so much, you all! 

And for those who would like to attend this summer we have 2 more dates before August:

yoga & organic vegan cooking

Tuesday, 14.6. - Thursday, 16.4.

and another weekend of yoga & fun
Friday, 1. - Sunday, 3. July

On our web site is more information, photos and prices, or simply email us 

Hope to see you here

this summer!

EXTRA - Thursday morning yoga starting 2. June

It's this time of year again... time for outdoor yoga at La Vudèle! Starting next Thursday, 2. June, at 10h we will take our morning practice to the garden behind the house, to greet the rising sun and enjoy a lovely morning practice.

Each week there is a different theme, a different focus, be it on balance, inversions, cooling asanas, invigorating sequences, all dependent on the experience of the participant, the mood of the day and the general energy.

And what a joy it was to practice outdoors, to be outside, surrounded by nature: in the cooling shade under the vast mulberry in our garden; by the side of the wheat field with views across lavender fields onto Mont Denier. This mountain range, with an altitude of almost 1900m, serves as a focal point for tadasana or mountain pose: imagining oneself a mountain, a natural structure which like our body and mind does neither sway nor move, solid, grounded. 

No reservation is required, mats are provided, € 10 per person participatory fee.

Namasté and welcome to everyone who will join this summer!

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!

EXTRA - yoga retreats May, June & July with organic vegan cooking

Inspired by the success in running our yoga retreats for several years now and on the positive comments we received from our guests dining with us at our table d'hôtes we decided to combine our two passions, yoga & cooking. We offer 3 dates for yoga & organic vegan cooking weekends with Claudia as the chef and Jim as the wine sommelier:

* 20. - 22. May (2 spaces left)
* 14. - 16. June
* 1. - 3. July (4 spaces left)

Cooking with Devotion: Good food requires more than top-notch ingredients and creative recipes - it's the compassion, intention, and energy of those in the kitchen that make a meal fulfilling. Cultivating a selfless intention, committing to recognizing the Divine in those you're feeding, and cooking joyfully without expectation of recognition will improve your awareness as well as your food. For the yogic cook, integrating mindfulness and love only deepens a cooking experience and, according to some, enhances the quality and flavor of the food itself.

Fridayarrival after 15h and installation in your rooms
16h workshop on healthy, clean, organic vegan cooking and introduction of the weekend's menu and activities plus the La Vudèle goodie bag
19h classic Provencal apéritif dinatoire: a relaxed sit-down dinner with several different dishes prepared by your hosts, to explore the flavors and aromas of Provence

Saturday
7.30 energizing morning yoga practice outside in nature, to get Prana flowing and stimulate digestion
9h our copious organic vegan breakfast with sourdough bread
10h visit of the local farmers' market in Riez with guide to our organic producers. We will purchase the ingredients for the delicious meal for dinner
afterwards free time to explore the area, the lavender fields, the gorge du Verdon and its lakes, etc
16h cooking course and preparation of our dinner:
Cooking with the fresh ingredients from our own vegetable garden and purchased at the market in the morning.
Practice of mindfulness, kindness & ahimsa, nonviolence, one of the yamas of yoga.
Awareness meditation: the love we place into the preparation is the love which nourishes us
19h gala dinner presenting the bounty of our cooking experience accompanied by wine tasting of local organic wines from Quinson, some cultivated right behind La Vudèle

Sunday
7.30 energizing morning yoga practice outside in nature
9h our copious organic vegan breakfast|
followed by a workshop on ideas for a healthy vegan breakfast and a certificate of your participation of this workshop
afterwards departure or possibility to extend your stay in our B&B

2 nights accommodation in our organic B&B or guest house including our copious organic vegan breakfast and 2 dinners € 580 for two

Bienvenue à La Vudèle & bon appétit!

ACTIVITIES - 2 extra guest rooms in guesthouse

We opened up our home at La Vudèle as a B&B about four years ago, with a spacious double bedroom with en-suite bathroom, overlooking our garden. Since then many people have come to stay with us and enjoyed the calm and our vegetarian organic breakfast.

Starting this year we can offer two more bedrooms in our guest house which is also part of the old farmhouse La Vudèle. Two modern bathrooms were installed and the entire house restored whilst keeping its original charme, dating back to 1880. Built using traditional methods with solid stone; in front of the house is a large sun terrace, and behind the house you can enjoy the shade on a hot day, with a beautiful view; the Pre-Alpes and Mont Lure are within plain view, and on a clear day the white top of the Mont Ventoux is visible.

La Chambre Bleue
This double bedroom is called "La Chambre Bleue" because of its ancient walls in faded blue and views onto the Provencal blue sky. From the large iron bed measuring a comfortable 2mx2m you have beautiful views toward Provence's tallest mountain, the famous Mont Ventoux.

La Chambre Bleue with awesome skylight in the shower

La Chambre Blanche
This double bedroom is called "La Chambre Blanche" because of its vaulted white ceiling. It offers space and tranquility and beautiful views over lavender and wheat fields. If booking for 3 or 4 people there is connecting room with 2 single beds.

La Chambre Blanche

The rate for each room is € 85 including our copious breakfast with freshly baked sourdough bread

Happy holidays
&
à bientôt!