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!

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!

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!

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!

LIFE AT LA VUDELE - 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. 


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. 

For 2016  we offer 3 dates for yoga & organic vegan cooking weekends:
20. - 22. May
1. - 3. July
16. - 18. Septemberprogram for the yoga & organic vegan cooking weekends (May, July & September)
Friday
 arrival after 15h and installation in your rooms
16h workshop on healthy, clean, organic vegan cooking and introduction of the weekend's menu and activities and handing out of 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
Saturday7.30 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 vegetarian/vegan breakfast and 2 dinners € 580 / € 770 for two

Come share your passion!

RECIPES - a vegan Christmas

Winter offers a cornucopia full of delicious fruits and vegetables, accentuated by legumes, nuts, grains and essential oils: we can make use of these fantastic ingredients. Why not incorporate that into a delicious vegan holiday dinner?

As we promote a vegan lifestyle here at La Vudèle we would like to give you some ideas for the holiday table. When busy cooking for our guests at our table d'hôtes we tend to forget to take photos of our creations... Fortunately our guest Solli from Sweden/Paris took some during her two stays this year and last and posted the recipes on her blog; these dishes work really well for a fancy dinner with friends and family and are all animal cruelty-free.

Along the same lines is thoughtful gift giving. In this world of materalistic abundance it's a smile, a gesture, a thought which makes a difference... Bonne fête!
 

~

The starter: a warming flageolet bean soup with freshly sprouted alfalfa

~

The main course: slow-cooked risotto with freshly cracked linseed

~

The dessert (to be dressed up with sparkle and glitter, of course!):
lavender custard with cranberries

Enjoy your home-cooked meals
and thank you for thinking of the animals that did not
have to suffer and were not killed for this meal!

Jim & Claudia
 

EXTRA - gift certificate

If you would to give a special gift to your loved one, a vegetarian or vegan friend, someone looking for natural cosmetics or somebody who would appreciate a stay in  our B&B at La Vudèle why not give a gift certificate!

Why not give:

* a stay in our organic vegetarian/vegan bed & breakfast € 85/night including our signature copious vegetarian breakfast with freshly baked sourdough bread

* table d'hôtes our 3-course organic vegetarian/vegan dinner for € 25 pp including beverages (can be combined with a stay in our B&B)

* yoga retreat: a weekend, yoga & cooking weekend or 6-day retreat

* organic cosmetics products produced at La Vudèle: C'etrange Fine Natural Products, never tested on animals, free of perfume, parabens, coloring and chemicals

This gift certificate or cheque cadeau in French can be issued for any value and is shipped free of charge in a classy envelope of frosted paper anywhere in the world or by email as a printable PDF so you can hand it to your friend, spouse, partner any way you prefer. To purchase or enquire contact us

Happy gift giving!

 

LIFE AT LA VUDELE - thank you

Claudia & Jim with Mia

October has arrived, the season of contemplation is starting, the sun shines less strong and the evenings get colder... This is also the time to reflect. And to pick up projects left aside during the busy season, like this blog which we stopped in early summer but gathered new ideas, recipes and other news which we will share throughout the winter. 

To reflect is to look back at our activities the past few months which started in March. We hosted many people in our organic vegetarian B&B, all lovely guests from allover the world who stayed with us, not only from all over Europe but also from South Korea, Australia, the US and Canada, Puerto Rico and India and many more places - we would like to thank each one of these persons for having spent some time at La Vudèle, for having brought this energy here.

We also again held yoga workshops which we as hosts enjoyed very much, and judging by the feedback and emails we still receive our participants enjoyed their time here as well. This also gave rise and inspiration for a cook book which turned into the idea of offering yoga & organic vegan cooking weekends for 2016!

Claudia & Jim with Mimie
Mia somewhere else ;-)

We would like to thank all of our guests for making this place so special, and we are very much looking forward to welcoming back some of them next year who already booked for June and July, for the famous lavender season! 

A bientôt!

Jim & Claudia

Mimie & Mia

RECIPES - chocolate mint ice cream

Everybody loves ice cream! And even more chocolate ice cream! So on my quest to find THE best vegan ice cream recipe I realized that it need to be creamy. And what better and easier way than to make a custard and then turn it into ice cream! Oat milk is for a rich version, with rice milk for a gluten-free delicacy

2 cups of oat milk *
2 tablespoons cornstarch *
dash of salt
1/2 cup raw cocoa powder
2 drops peppermint essential oil
1/2 cup sugar

If using an icecream maker place the cooling element into the freezer according to instructions, minimum 24 hours beforehand.

~ Dissolve cornstarch and cocoa powder in some cold oat milk.
~ Slowly heat the rest of the milk in a pot. Add the salt and sugar.
~ Once the milk has come to a boil add the cornstarch/cocoa mixture and stir until it has thickened into a custard.**
~ Allow to cool completely (1-2 hours), then place into refridgerator.

Using your icecream maker turn this delicious custard into heavenly chocolate mint ice cream


* For a gluten-free version use rice milk and 3 tablespoons of cornstarch
** The gluten-free version will be less thick

Bon appétit!

RECIPES - quinoa risotto

February and March are the most difficult months of the year for the human body as nature has not awakened from its winter slumber and winter has stopped producing in order to prepare for spring and another growing season. Our trusted farmers Gerard and Francis at their stands at the weekly market in Riez provide us with what's in season, and so now is the time for the last winter greens and root vegetables

As such our choices are more limited yet there is still an abundance of joyful ingredients which we can use to prepare delicious meals. How about a quinoa risotto? Unlike risotto made with Arborio rice quinoa, when cooked, does not become creamy and sticky. But not worries, there are also advantages. 

RECIPES - winter ratatouille with couscous

La Ratatouille is as typical Provencal as lavender and the blue sky. It is the quintessential summer dish, of using what's in season, in the garden, at the farmers' market, and creating a delicious slow-cooked blend of flavors. And naturally vegan!
The same principle can be used to make a winter ratatouille: using vegetables which are in season now, and making a delightful and colorful stew, warming and nourishing. Taking in what nature offers us and loading up on vitamins A & C and essential fatty acids before the difficult time of year begins, March and April, where nature has shut down for the winter and spring has not really arrived with the new year's crop.

YOGA - winter detox sequence

Winter is the time when our system slows down, naturally, and we should give it - and ourselves - the time and space to do so. It all starts with taking the time out of one's busy schedule, to make space for oneself. Mindfulness.... awareness...

A winter detox is a wonderful thing where we can give ourselves as a present. Personal. Unique. Inspiring. Relaxing. Mind-opening. Challenging. Heart-opening.


It all starts with choosing the correct detoxification for the season, particularly a detox which is warming and nourishing in the winter's cold. In traditional medical systems such as Chinese and Ayurvedic medicine paying attention to "food energetics" is an important part of restoring health. In cold weather it is considered important to consume warm-natured foods to preserve the body's optimal metabolic state.

A lovely "guide" for a weekend detox is on the vegetariantimes.com which I have followed a couple of times. It not only gives ideas for recipes but also helps stick to activities and rest periods which are beneficial to a detox. http://www.vegetariantimes.com/article/weekend-detox/

For your yoga detox practice find a warm cozy spot where you can spend time by yourself, undistracted by your daily life.

Choose a soft blanket or yoga mat which is placed on a warm surface so that your body stays warm.

* * * Sit down in a comfortable position, one in which you can stay a good five minutes without moving or shifting. This will take a while to find; give yourself the time to find it. Start by simply being. Breathing. Thinking. Feeling. Let your thoughts wander and learn to accept this natural state of mind. When you are ready close your eyes. When you feel ready start observing your breathing, without forcing it in any direction or way. Do a 3-3 pranayama, also known as So-Ham, followed by a 4-8 pranayama. Returning to regular breathing formulate your wishes for this yoga sequence.

I would like to direct you now to a web site which, along with beautiful photos, put together a lovely detox yoga sequence. Do this at your own pace, stay in the poses for as long as you can. Watch your breathe: once it becomes forced you leave yoga and enter effort so that is the moment to release out of the pose.
http://www.doyouyoga.com/8-yoga-poses-to-detox-your-way-to-a-fabulous-new-year/

* * * At the end of this sequence come back into a comfortable seated position, close your eyes one more time and reflect on this sequence: which aspect did you enjoy? Which postures helped you relax? Which postures made you feel positive? Take this into your daily life, this realization. Now turn your focus on the wishes you had formulated at the beginning of this sequence and reflect on them. Slowly open your eyes and find yourself back in the here and now.

namasté

and  may peace be with you