I am super excited to share with you guys the promo video for RISE, our upcoming Women’s Yoga and Cooking Retreat.

While there is so much we can say about this event, much of which many of you may have already read previously, I do hope that you get a sense for what RISE truly is through this video. I also want to remind you that early-bird pricing for RISE is still being offered, currently, but Monday, September 1st is the final day, so please don’t wait. Early bird pricing can save you as much as $450.

As we get closer to this gathering, as more women register and as we talk with our various sponsors – we are getting more and more excited about joining together with our sisters, for some juicy, heart-opening, real life connection, to celebrate our creative abundance, to dig into our shadows and celebrate the power of being a woman!

RISE // A Wild Spirit Women's Yoga and Cooking Retreat

What is RISE?

RISE is a 4-day Women’s Retreat being held at the Sequoia Retreat Center, in Ben Lomond, Northern California – January 23-26, 2015. The entire retreat is 100% gluten-free and we are also able to accommodate vegans and vegetarians.

We will be offering multiple daily yoga classes, guided meditation sessions, various cooking workshops and demos, writing and vision boarding workshops, bodywork, hiking and lots more.

At it’s roots, Wild Spirit Retreats was born from the idea that in this fast-paced time that we live in, we need to slow down and find a sense of community. We as women crave  gathering together, to connect with one another, supporting each other. We want RISE to be the escape from our busy lives, a gathering to awaken our spirits and the means to finding the space for loving ourselves and our fellow sisters. RISE is a retreat designed to celebrate movement and nourishment . Join us on this peaceful getaway designed to relax, rejuvenate and reconnect with our spirits through play.

 

For more information and to register for RISE, visit the Wild Spirit Retreats website.

 

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Zucchini Noodles with Fig, Arugula and Pancetta

According to Pinterest it’s fall already. I am seeing more pumpkin recipes in my feed than what should be legal, Halloween DIY projects, boots and layers of clothing and more. Let’s slow it down a little, folks. It’s STILL summer, it’s hot out and I still have lots of zucchini and tons of figs that need eating.

Zucchini Noodles with Fig, Arugula and Pancetta

I know fall is just around the corner and it’s my favorite time of year, but I refuse to be bullied into pumpkin. Let’s enjoy what we have, while it’s still here. There is so much amazing produce coming from the farmers markets, our CSA box and my garden, I just cannot even think about squash and all it’s cooler weather friends.

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Chai Spiced Coconut Fig Popsicles

Though the end of summer is just around the corner, I would say it is hard to know that at times here in Southern California. We had some pretty hot days last week and since we don’t have any air conditioning at home and we both work out of the house, I found myself with a serious craving for some tasty, creamy homemade popsicles. And the beach.

I had been craving some of my homemade chai recently, but the idea of hot chai tea was very quickly dismissed, while I found myself sweating in the summer heat. Naturally, the next logical thought was a popsicle version of the tasty hot coconut chai lattes, that I make during the winter months. With the abundance of figs we have coming from our tree, I was dying to find a way to incorporate them into whatever popsicle I made, so the idea was born for these delicious, creamy Chai Spiced Coconut Fig Popsicles.

For lack of sounding like I am bragging, these are THE BEST homemade popsicles I have ever made. They are full of amazing chai flavor and they are so perfectly creamy and rich. The only bad part of all of this amazingness was the day I decided to photograph these, it was well over 90 degrees in our house and the popsicles were melting so fast I couldn’t keep up. I was scrambling, running, yelling and snapping. I was able to snap these two photos and before you know it I had a puddle of creamy goodness on my hands. I tried to pull the few remaining popsicles out and they had melted so quickly in the molds they were disfigured and wonky, the sticks came out of a couple, it was just a hot mess. Literally. The remaining few were more than good enough to eat, but not really pretty enough for photos. A shame really.

I thought about remaking these and photographing them again, but that would just delay me getting this amazing recipe to you, and I couldn’t bear that thought of that. These are far too delicious not to share. So, please excuse the photos, but trust me when I tell you that you need to make these ASAP.

Chai Spiced Coconut Fig Popsicles

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Grilled Summer Veggie Gazpacho

by Beth @ Tasty Yummies

Grilled Summer Veggie Gazpacho {gluten-free and vegan}

I am super excited to share with you guys this amazing summery, chilled soup recipe, aka one of my most favorite ways, currently, to enjoy the flavors of the season. The whole idea for this Grilled Summer Veggie Gazpacho was inspired by one of my new favorite kitchen staples, vegan stocks and broths from Massel.

Earlier this year while at the Expo West Natural Products Convention, I had the pleasure of not only meeting the amazing Blender Girl, Tess Masters, who has quickly become one of my favorite people, but in meeting her I was also introduced to Massel, an amazing brand, new to America, hailing from her home country of Australia. Massel makes high-quality easy-to-use bouillons, stock cubes, seasoning granules and Concentrated Liquid Stock. All of their incredible all-natural products are gluten-free and vegan, so they can essentially be enjoyed by all, regardless of dietary restrictions. Massel never adds MSG and all of their ingredients are non-GMO. Besides all of that, the best part about their bouillons are how they taste just like homemade stocks.

Grilled Summer Veggie Gazpacho {gluten-free and vegan}

Though I am not strictly vegan or vegetarian myself, I do try to limit the amount of meat I consume. If I cannot get high-quality meat from our local farmer or at the farmers market, I much prefer to eat vegetarian. When it comes to homemade stocks and soups, I generally tend to use leftover bones from our grass-fed meat and/or whatever veggies I have on hand, to make a stock every other week or so. But this just isn’t always a possibility, sometimes I need quick and easy, but I still want healthy and real.

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