We are continually inspired by vintage travel posters, postcards and photographs. When we were rebranding last year, these tokens were our main inspiration. Not only for the color and type, but for the memory they provoke. We wanted to share with you a collection of a few from some of the locations we are visiting this year. Hope you enjoy and tha it inspires you to travel somewhere with us in the future!
Our EPM team are avid readers and we wanted to share with you what we are currently into. We would love to hear back from you any suggestions. We want to make this a place we can share and exchange ideas, so comment away!
We always love catching up on their journal for recipes, informative articles, city guides and so much more. On the blog this week we wanted to share a super simple face mask you can make at home with ingredients you probably already have on hand. Enjoy and take some time to pamper yourself naturally with ease.
We are looking forward to several retreats in Tuscany this year and thought we would highlight some of the charming Italian towns we visit while there. (Our Itinerary changes depending on the retreat and time of year but this will give you some insight into the region.)
We are so excited to introduce to those of you who don’t already know her, our newest collaborator for our yoga + self care + cuisine retreat in Tuscany, Amy Commander! Amy has been friends with our founder Erin for many years and after last years Puglia retreat (Amy is also half of Boxerina) they have finally found the perfect collaboration in Tuscany.
We're happy to introduce you to one of our EPM guests who has joined us in Italy and Morocco and always adds fun, glamour, and plenty of food knowledge and excitement to each retreat. Courtney is the author of the blog, Blonge Voyage Nashville - a Nashville, TN native who has a healthy obsession with culinary delights both at home and abroad…
Part 3 of my posts on the past yoga retreat in Marrakesh. This one will probably be my last one about Marrakesh for a while, as I have several other things to update you on...but this one is last, and not least, about the amazing FOOD we had.
The week was an ongoing parade of tastes - all completely vegetarian and completely delicious. Most of the meals were served at Peacock Pavilions, from breakfast and lunches on the outdoor poolside terrace to extravagant dinners in the Moroccan dining tent.
Flavors and spices from sweet to savory were in every bite...
(and sip...as we had a few lovely cocktails throughout the week too! Here were some cucumber mint Pimms sipped poolside during the henna party)
All fresh, local ingredients were served with a mix of traditional and more international flair of recipes.
All meals were multi-courses and served in beautiful displays before each of us.
Dessert was a daily indulgence as well. (shhh.... ;)) and I don't think there were any complaints about that.
What a GREAT group it was - so many laughs were shared each day, smiles/hugs/encouragement given, and life-long friends made. Can't wait to see everyone again sometime.
Here's a video recap of our amazing week:
This wellness Wednesday post is about a recipe I make about 5 times a week. It's an amazing veggie dish, full of healthy protein, iron, good-for-you fats, and LOADS of taste!
I was introduced to it by my friend Jenn, who lives in Vermont on a homestead farm working towards producing almost all their own food. She writes on the well-known foodie blog
. She originated this recipe and calls it the "
" (although I normally eat it for lunch). She even was featured in a cookbook and if you check out her post, she includes a video app to Master Chef, giving us a tour of her kitchen and a tutorial on this dish.
I've modified it a little to our liking, and of course the greens change with season and what we can find at the farmer's market. Various forms of kale have been our favorite. So here is the recipe based on how I prepare it most days. Really, don't base it on the way it sounds or looks...I can't tell you how good it really is. EASY. HEALTHY. DELICIOUS.
"Quinoa & Kale Plate"
(based on 1 serving)
1 handful of kale cut/torn into larger bite-size pieces
1 scoop of quinoa (pre-soaked. I use mixure of original + red)
1 egg
goat cheese
sprinkle of pine nuts
generous sprinkling of garlic powder
pinch of course sea salt
olive oil
Heat olive oil in pan at med-high heat, add kale, garlic powder and salt and saute' until brighter green and partially wilted. Add quinoa and pine nuts, stir and briefly saute' enough to incorporate ingredients together. Make a "bed" of the mixture in the pan and crack open egg on top. Reduce heat to a little over medium, cover, and let sit for several minutes or until egg is poached and mixture is crispy on bottom.
Use spatula to remove entire bed out together onto plate. Sprinkle with cold goat cheese.
ENJOY!
One of my almost-daily energy food recipes is this yummy açaí smoothie.
So easy to make, so nutricious, and sooo good. I've talked about it before, and even
about it. So I thought I'd take some photos while I made it this afternoon, and share it with you!
INGREDIENTS: (for one serving)
1/2 frozen açaí smoothie packet (Sambazon makes un/sweetened puree)
1/2 banana
1/2 peach (frozen pieces of fruit work best for a thicker, colder smoothie)
1/3 c apple juice
1/4 c granola
Blend all the fruit and juice together until well blended. Pour in bowl. Top with granola (and pieces of extra banana if you like). Enjoy!
You can always substitute other fruit/fruit juice combinations based on your preference or what's in season. This combination just happens to be my absolute favorite.
It's about time I start talking to you about one of the fabulous parts of the
Yoga Retreat that is taking place this summer in Italy...the CUISINE.
I mean "Eat" is the first word of the title, although, don't get me wrong - yoga is still the focus. But food - beautiful, tasty, healthy, organic Italian cuisine is also a wonderful part of the retreat that guests are sure to enjoy. Amanda, one of the hosts at the villa, is a natural when it comes to preparing simple, seasonal meals in the traditions of the Tuscan and Umbrian regions.
I thought today I'd feature a recipe of hers which she’s shared. It's the perfect in-between seasons meal with the warmth of the grilled bread and beans, with the tanginess of the fresh rosemary.
Bruschetta with Cannellini Beans & Rosemary
1 tin or jar good quality cannellini beans, drained
Large spring rosemary
Balsamic vinegar
Extra virgin olive oil
Sea salt and black pepper
2 cloves Garlic
Coarse country style bread, sliced
First grill your slices of bread. While they are still hot drizzle them with olive oil and rub them with a cut clove of garlic.
Pull all the spikey leaves from the rosemary spring and chop very, very finely until almost a powder. Fry one clove of chopped garlic in a little olive oil but be careful not to let it colour. Add the drained beans and continue to cook for about 5 minutes, add the rosemary, a little more oil and season well with salt and pepper and a spritz of balsamic vinegar. Mash everything together using the back of a wooden spoon until you have a coarse puree. Heap the beans onto the grilled bread and drizzle with more of the olive oil. This is delicious with a sharp green salad on the side and a glass of rough red wine to wash it down.
Now, doesn't that make you want to
?
