This season is over. See you next year
source of things organic in Provence
10/07/2016
7/06/2016
RECIPES - ratatouille
La Ratatouille - quintessentially Provençal
Ratatouille is as Provençal as lavender and its blue sky above. It
simply combines all the delicious vegetables which are ripe in the
summer, allowing for the full flavor to develop by letting it simmer for
almost two hours. Best served in the pot, along with some fresh country
bread: in Provence bread is eaten along the main course and to soak up
the sauce on the plate.
serves 4 - 6
Use a heavy cast-iron pot like Le Creusset, with fitting lid to trap the vapor during cooking
500g potatoes
5 medium-sized carrots
1 red or yellow large onion
2 large courgettes
200g string beans
3 medium-sized or 5 small tomatoes, ripe and juicy
4 cloves of garlic
5 sprigs of thyme or 1 full teaspoon dried
fresh bread or baguette or lightly toasted in a pan
Fry
onions and garlic first, then add all vegetables chopped in bite-sized
pieces and layer them according to the list of ingredients above, with
the hardest vegetable on the bottom. Add some water if necessary or
possibly some white wine. Allow to cook covered on gas mark 2 for 1
hour, then reduce to gas mark 1 for another 45 minutes. Stir only
occasionally and very gently.
Serve with fresh bread
and enjoy!
and enjoy!
* Bon appétit *
LIFE AT LA VUDELE - merci beaucoup & thank you
This year we are seeing back quite a few of last year's guests - thank you so much to everyone who chose to return and who appreciates the work and effort - along with love and care - into our work!
Some of them are staying even longer than last year, a sign that what we offer here at La Vudèle is what our guests want and need. And all enquiring about our two cats right away! We have friends of returning guests and relatives of guests - simply wonderful!
We also have guests who are staying nearby but who come to pay us a visit, over tea and a game of table fussball, or who we meet up with at the market in Riez! One couple came for another yoga & vegan cooking retreat, wow! And this is only until the middle of July - amazing
Thank you &
merci beaucoup
all you lovely people
for your kindness
respect &
love!
Jim & Claudia
Mimie & Mia
YOGA - outdoor yoga
Go ahead, take your yoga practice outdoors this summer! It will totally change your perspective, your practice and your appreciation of nature. And get you in touch with what's around you.
Nature's abundance offers us plenty of opportunity to enjoy what can be found all around, no matter where we are.
For inspiration on where to take your mat try this web site
http://www.yogatropic.com/mats-optional/summer-yoga-5-ways-to-take-your-practice-outside/
If you live in a bigger city you can always find yoga on meetup.com or other social web sites which help connect with like-minded yogis.
Nature's abundance offers us plenty of opportunity to enjoy what can be found all around, no matter where we are.
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| lavender fields around La Vudèle |
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| cooling shade behind La Vudèle |
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| sun salutation facing the sunflower field |
For inspiration on where to take your mat try this web site
http://www.yogatropic.com/mats-optional/summer-yoga-5-ways-to-take-your-practice-outside/
If you live in a bigger city you can always find yoga on meetup.com or other social web sites which help connect with like-minded yogis.
Happy summer
&
om
EXTRA - yoga & vegan cooking weekend
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 |
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| grilled caviar d'aubergine |
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| tips & tricks from Claudia for Anastasia |
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| chopping away for the "hussimussi" |
The menu consisted of
* gratte ail or grated garlic, with our own organic olive oil and fresh baguette
* 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
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!
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| relaxing afternoon Yin yoga practice |
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| final meditation in reclined butterfly pose |
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| 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!
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