Have you been saying that you need a vacation? You have to check this out...
For those of you who faithfully read these newsletters, you know that I don't talk about any product or event that I'm not completely in love with (umm...have you ordered your Squatty Potty yet?!?). I am really excited to be able to share this wonderful opportunity for the best vacation of your life, and it's coming up...SOON! Last year I went to a 7-day yoga retreat in Tulum, Mexico with a famous Austin teacher, Angie Knight. At first I was a little hesitant. "Yoga twice a day? I'm lucky if I make it to yoga twice a week! Will I be able to hang with this?" Even if you have never done yoga before, trust me you can hang with yoga (it's for every different level), massage, hammocks, new friends, slow dinners where you sit and talk for hours, and sleeping with the sound of the ocean feet away from you. I plan on going every year that my schedule allows (which unfortunately is not this year, so go and let me live vicariously through you!) Even though I'm not a drinker, I should probably also mention that if you like to booze they have that too. Spirituality and cocktails!
I know many of you don't have the flexibility to just take off a week in June and set off for the best vacation of your life, BUT some of you reading do have that luxury. Perhaps you would never push yourself to go without a little shove from someone else, so SHOVE.
Details are below including some of my favorite pics from the trip. If you can make the scheduling work, I promise you this will be an experience you will never forget.
http://www.angieknightyoga.com/maya_tulum.php
Please watch the video as I do make some fun cameos :)
For those of you who now can't stand me for describing this wonderful heaven that you cannot attend, check out Angie's weekly class schedule and get a taste of Mexico right here in Austin!
Ingredients:
2 tsp grapeseed oil
1 small butternut squash, seeded and cubed (about 4 cups)
1 apple, cored and diced
2 leeks, white part only, washed and sliced
1 small carrot, sliced
½ stalk celery, finely chopped
1 tbsp chopped fresh basil
2 tsp Thai red curry paste
4 cups vegetable stock
2 cups water
1 tbsp honey
2 tsp sea salt, or more to taste
Thinly sliced chives and basil
Thin strips of orange zest (optional)
1 tbsp of good olive oil
Directions:
In a 4-quart saucepan, heat the oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened - maybe 30 min; do not brown. Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, maple syrup and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then, in a blender or in the bowl of a food processor, puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives/basil and the orange and zest, if desired. Drizzle with a touch olive oil then top with ground black pepper.
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