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! 

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!

RECIPES - socca de Nice

socca street vendor on the Promenade

This recipe has been in my "stack of recipes to share" for a while, and now is the ideal time for it! 
A typical dish from Nice, this big ancient city on the Cote d'Azur, the city where everyone around here always sighs and says ".. but Nice is such a big city". And yes, it is. But it has lots of charme and still lots of tradition one of which is the preparation of a socca, or farinata as it is called in nearby Italy.

Eaten straight off the pan it is simply and truly a delight! And if you ever wondered what to make with chickpea flour here is your answer!

Traditionally baked in a brick-clay oven fired with oak wood it tastes almost as good as the real thing in Nice when baked in a regular oven at home. If you happen to own a cast-iron skillet the result will be phenomenal but a regular pizza tin or anything like that will also do.
 

traditional baking in a wood-fired oven

delicious socca out of the oven at home

     

And it's so easy to make! Simply make a batter like for pancakes or crepes, pour that into the dish or pan, place it in the oven for a few minutes, et voilà la socca!

1 cup chickpea flour
2-3 cups of lukewarm water
1 teaspoon finely ground sea salt
1 teapspoon freshly ground black pepper
4-6 tablespoons olive oil, preferably from handpicked olives or a local producer of trust

Preheat the oven to 200`C on the top-grill setting. Once hot place the oiled pan in the oven until the oil starts to smoke. Renmove the hot pan (careful not to burn your hands!) and pour the batter into it. Place it back in the oven for about 10 minutes, then remove from the oven (very hot!), divide into slices and eat right away!

And if you feel like dressing it up be creative! I love fried onions and dried crushed rosemary from our garden or anything else that comes my way. Or simply with some extra freshly ground sea salt - delicious!

Bon appétit!

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 - 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

RECIPES - winter detox

It is this time of year, after the debauchery of the holiday season, which makes our body and mind crave to be cleaner, lighter and less sluggish. This is also the time of year when seasonal fruits and vegetables are packed with vitamins, protein, dietary fiber, and of course flavor!

Along with this detox yoga sequence in our other post take the time to pamper yourself! 
* The day before you start, dramatically reduce your intake of caffeine, sugar, wheat, dairy, and alcohol, to lessen the likelihood of headaches and painful withdrawal symptoms during the weekend. 
* Eat light, focusing on raw greens, steamed vegetables, legumes, beans, and raw nuts. 
* Read through the plan outlined on these pages and gather any supplies you don’t have on hand. * Dine on steamed organic veggies, and head to bed early. You’ll need a full eight hours of sleep on Friday night

The most important thing to remember is to enjoy this time, to reward yourself, to go with the flow, with your inner voice. Here is a nice web site, one of our go-to vegan web sites for recipe ideas, which has some very delicious recipes as guidelines for your detox weekend http://ohsheglows.com/2013/12/29/9-delicious-vegan-and-gluten-free-detox-recipes/

Feel free to substitute, add, remove, adjust to your liking and remember to ... enjoy!

Bon appétit
&
and to a healthy life!

YOGA - weekend workshop September '14

another wonderful yoga weekend

Just like last September, this weekend - running from Friday afternoon until Sunday evening - saw us practicing yoga in the outdoors around La Vudèle. Under the blue sky of Provence...

The June date with focus on meditation and pranayamas, the September date with an introduction to the 7 chakras. For the September date we welcomed a return visitor from last year, Conny! Weekends of yoga outdoors, blue skies, sun, fresh air and warmth. 

For 2015 there will be 3 dates to enjoy Yoga & Nature, yoga practice outdoors, surrounded by the sound of birds, the rustle of leaves in the wind, the feel of the warming sun on the skin, the eyes feasting on the blue of the Provencal sky...

yoga weekend 15. - 17. May &11. - 13. September (Friday afternoon - Sunday evening)

yoga retreat 21. - 26. June (Sunday afternoon - Friday morning) - 4 spaces left

Namasté!

EXTRA - C'etrange Christmas present

The C'etrange Christmas special - 3 products of natural cosmetics - produced at La Vudèle - in a wooden gift box

Created and produced right here at La Vudèle by Claudia and Jim many of our guests and visitors have already tried this line of all natural cosmetics which is never tested on animals. No chemicals or parabens are used nor artificial scents: only the purest ingredients like olive oil, shea butter and Aloe vera.

Nestled into the beautiful wooden C'etrange gift box choose from one of three sets of precious natural cosmetics, either for yourself or as a present to someone you care about

* Divine Lavender with the mesmerizing scent of Provence € 36
* English Rose the queen of flowers € 50
* Terre de Provence with the fresh scent of Provence, rosemary and cypress € 35shipping is only € 6.50 anywhere in the world

* NEW:  gift certificates of any value (valid 2 years) *

Since 2001 C'etrange creates exclusively handcrafted, all-natural products based on the positive benefits of aromatherapy. All products are made by hand using only the purest ingredients: the most natural plant oils and the purest essential oils. All products are perfect for vegetarians and lovers of all things natural.

Each C'etrange product is handcrafted with the finest, most natural ingredients. Based on the holistic approach - how all aspects of our life affect our well-being - we use the purest oils as base oils, and to refine the characteristics, we add finest essential oils found in aromatherapy.

* All products are exclusively handmade

* Only 100% natural ingredients

* Perfect for allergy sufferers

* Free of chemicals or additives

* Free of artificial coloring

* Tested by friendly people, not on animals*

* Since 2004 all C'etrange products are certified as cruelty-free by the Deutsche Tierschutzbund e.V.
* Member of Veg'Asso and OneVoice

moments of sheer purity . . Schöne Dinge für die Sinne . . un instant de bonheur . .

moments of sheer purity . . Schöne Dinge für die Sinne . . un instant de bonheur . .

moments of sheer purity . . Schöne Dinge für die Sinne . . un instant de bonheur . .

RECIPES - delicious grilled tofu dinner

grilled tofu with its typical marks

At our organic vegetarian (and most of the time vegan) dinner table or table d'hôtes" we serve seasonal regional dishes with local produce and products, something we are very proud of and enjoy offering to our guests from allover the world.

Because exploring the many facets of vegetarianism (and more and more veganism) is so important to us we like preparing meals either with a twist and/or with ingredients most people have heard of but either never tried or never managed to create in their own kitchen. Enter tofu!

How many times we have heard that our guests had either tried making tofu themselves at home but didn't like it or had not tried it before for fear of its possible bland taste. And how many times did we hear, during or after the dinner, that they had never thought tofu could taste this good!

grilled tofu with couscous and seasonal vegetables

It all starts with the best ingredients, and in this case with the best tofu. Fresh is best. And because we are located away from shops and conurbation we prefer to source regionally as well. We found organic tofu at our favorite organic store in Manosque, La Nature et Vous, a truly local store run by Agnes and her very friendly, helpful and very knowledgeable staff of 5, from the local producer Tossolia in upper Provence, near Sault, about 1 hour from Manosque. This is the only kind - fresh tofu from the cooler section - which tastes nice, absorbs the flavors of a marinade, and can pass as tofu.

Here is the recipe for grilled tofu as served under the mulberry tree at La Vudèle or in our cozy farmhouse kitchen, always prepared on our rustic gas stove using a Le Creusset cast-iron grill pan:

1. drain the tofu thoroughly for at least half an hour
2. cut the tofu in even slices, to ensure even cooking
3. blend a marinade with organic toasted sesame oil, organic grapeseed oil and some organic soy sauce
4. coat tofu with the marinade and allow to infuse for at least 4 hours
5. frequently reapply marinade to ensure even coating
6. heat the grill pan and apply an even layer of organic grapeseed oil
7. once oil is hot place your tofu slices on the pan and cook on each side for at least 5 minutes 

The slices will come out with the typical grill marks sans the toxic aspects of a charcoal BBQ
Serve with freshly steamed couscous infused with fennel seeds, garnished with fresh mint

Sautée sliced onions and garlic, add fresh spinach or Swiss chard
Sprinkle freshly ground linseed for Omega-3 over the couscous

Prepare a sauce of homemade organic peanut butter, organic oat milk, organic sesame oil, a splash of your favorite red wine, rice vinegar, agave syrup and freshly sliced ginger

One of our guests wrote in our guest book: "thanks for the best tofu ever". Thank you Michal from Gdansk!

And please, you all, let us know how you go on with your own tofu cooking experience back home!

Wishing you bon appetit!