Thursday, 12 February 2015

An amazing Tuscany Retreat

One of my friends is going to work at this fantastic retreat set in the Tuscan mountains this April.  It looks absolutely amazing so if you are interested just scroll down for more details. Get a 10% discount if you book before 20th February 2015.


A Healthy Holiday
relax, revitalise & reset 
Tuscany Retreat, April 12th - 18th 2015 



Spring is the season of new beginnings and no better time to recharge and replenish, which is why April is the perfect month to take a break from normal everyday life, allowing yourself time to relax and reset both your body and mind.

Come and join us for a 7 day cleansing retreat, a life-changing healthy holiday with yoga & meditation, holistic therapies, wellbeing talks, delicious fresh food picked from the farm's organic vegetable garden: fresh juices, vegetarian, vegan & raw food to energise you in breath-taking natural surroundings.

Le Pianore Villa & Organic Farm is cradled between the medieval hilltop towns of Montelaterone and Monticello Amiata, Tuscany. Surrounded by woodlands, vineyards, olive groves and mountain streams, it is a private haven.
The spectacular views & untouched landscapes will give you a sense of
freedom and relaxation as soon as you set foot there. 


Retreat yourself at Le Pianore for an ultimate
'me time' - you'll never have felt better!!!
The Retreat Includes
 
Pre Retreat guidance
Group transfer to/from airport to the villa
6 nights accommodation in the villa
Delicious daily fresh organic healthy food
Cleansing teas & supplements
Detox Tools & Demos
2 x daily yoga sessions
3 Wellbeing Talks
Guided hike through the Tuscan valleys
A 2h raw food workshop
1 x 30min Nutrition taster session
1 x 60min Massage 
1 x 30min NLP/Counselling
Post Retreat guidance

 
Our team will be available on site to provide plenty of additional holistic treatments including - massages, reiki, nutritional consultation,
shiatsu, divine healing, rebirth breath work, NLP/Counselling,
hypnotherapy and much more.
A Typical day... 

8:00 Yoga
9:00 Morning Juice
12:30 Light Lunch
13:30 Wellbeing Talk,
or Guided Hike, or Treatments
16:00 Afternoon Juice
18:00 Yoga/Meditation
19:30 Light Dinner

* A 2h Raw Food Workshop on Saturday 

 
Plenty of free time to relax, indulge in treatments, explore the
natural surroundings & nearby villages or take a swim in the pool.

 
Prices

Whether you have your own room or share it with your partner or friends,
we have a few options for you to choose from: 

Master room w/ balcony en suite 
Triple Shared: £895pp
Double Shared: £1.150pp

Double/Twin Rooms en suite 
Shared: £985pp

Small Twin rooms - shared bathroom
Shared: £625pp
Single occupancy: £765


* Prices per person. Single occupancy is possible with a 50% supplement fee.
Booking 

We're looking forward to you joining us in Tuscany!

It's easy to secure your place, we just need a 50% deposit with
the remaining balance due by April 5th.

A month cancelation notice is required
for full deposit refund.

Please remember that we keep our retreats to a small group
to give you the space & attention you need. 
Places are limited & double rooms will go fast!



* We are offering 10% discount on early bird bookings
made before the 20th February. *



To book your place contact us here.

 
A few pics & testimonials from our Autumn Tuscany Retreat in 2014:
' Carolyne, the retreat in Tuscany was truly life changing, hard to express how much my diet and me myself changed after that week. Everyone - If you have a chance, you gotta got o Carolyne's retreat. That can be the best thing you've ever done for your body and soul! '  - Kristinjonas 
' Just after my detox week, I was handling in my notice and all my boss could focus on was the amount of weight I'd lost and how much younger and happier I looked. I talked through the whole experience with him. The compliments I've received today have been extremely uplifting, thank you all!!! ' - Mia, London

One week after the detox and I am feeling fantastic! Lots of energy, lots of positivity and a new outlook on life! Life-style changing! Have been confidently practicing raw food meals and deserts thanks to Stacey. ' - Julia, London 
' After months of feeling sluggish, stressed and bloated I embarked upon a detox with Carolyne Ji.....what a difference 7 days can make! I felt calmer, my skin glowed, I was full of energy and most importantly I'd kicked my habit of caffeine and sugary foods. I can't recommend the detox enough, its a fairly tough 7 days but the effects both physically and mentally are well worth it! ' - Laura, London 


Wednesday, 7 January 2015

A Taste of Cardiff: Welsh Lamb recipe

Baked rump of welsh lamb, sautéed potatoes, curly kale, Kasundi sauce and a mint yogurt dressing

I was recently asked to recreate a recipe created by Damien Pondevie - the chef at the Millennium Hotel Cardiff.

I love cooking, though am better at following a recipe than trying to come up with new ideas myself, so I thought this would be perfect to try and the ingredients sounded really tasty.  


The Kasundi sauce needed two hours to simmer so I started this first.  You need a really big saucepan for this as the recipe does make a large amount, but when you taste it you'll know why.  You'll want to eat it with every meal!  In fact, the following evening, we had a big bowl of the Kasundi sauce with vegetables. It is delicious.

Chopped onions, ginger, garlic and chillies


Fry the shallots before adding the potatoes and garlic
Next we boiled the potatoes then sautéed them with shallots and garlic.  I don't normally bother adding anything to sautéed potatoes but I will from now on.  The shallots and garlic added lots of flavour.






Sautéed potatoes

Welsh lamb
Beautiful Welsh lamb.  All it needs is a bit of seasoning.  I fried it off before finishing in the oven.  I didn't realise how quickly it cooks.  It doesn't take long at all.


Curly Kale
The curly kale was blanched before being pan fried.  Simple, delicious and healthy and added a beautiful colour to the plate.

Beautifully fresh mint yogurt dressing
I will never buy a shop bought dip again!  This was so quick to make, using only yogurt, lemon and fresh mint.  It tasted really fresh and would be a perfect dip as well as a dressing.

The finished result
I was really pleased with the end result.  There's lots of flavours that work really well together but we really enjoyed each component individually.  I particularly loved the sautéed potatoes with the Kasundi sauce and would happily eat that as a snack.  My husband thought he'd died and gone to heaven!  Every bit was devoured and loved.

I'd really recommend giving this recipe a go, especially if you want to impress.

If you want to see what it's supposed to look like check out the recipe here.


  Ingredients
  • Welsh rump of lamb
  • 500g of seasonal new potatoes
  • 3 shallots
  • 1 clove of garlic
  • Vegetable oil
  • Chopped parsley
  • Curly kale
  • 15 - 20 fresh mint leaves
  • Greek yoghurt
  • ½ Lemon
  • Salt and pepper
Kasundi sauce ingredients
  • 400g Finely diced large onions                   
  • 50g Garlic (minced)                                                        
  • 80g Ginger (grated & chopped)                
  • 1 Red chilli (sliced)                                      
  • 30g Dark mustard seeds
  • 5g Turmeric
  • 4 Cloves
  • 160g Malt vinegar
  • 10g Ground cumin
  • 5g Coriander seeds
  • 5 tins chopped tomatoes
  • Salt & pepper to taste

Method 
Lamb rump
  • Score then lamb and season it with salt and pepper.
  • Place it into a moderately hot oven safe pan, fat side down, for approximately 2 minutes.
  • Turn the lamb over and place the pan into the oven at 180C for 12 minutes.
  • Take the lamb out of the oven and allow it to rest in the pan (under a sheet of foil) for 3 minutes.
  • When ready to plate, cut the lamb into 3 or 4 slices and arrange on the plate.
Sautéed potatoes
  • Boil 500g of seasonal new potatoes until cooked (but not overcooked!), then cool and slice ready for sautéing.
  • Thinly slice 3 shallots and mince 1 Clove of garlic.
  • Heat a frying pan on a medium flame and add approximately 40 millilitres of vegetable oil.
  • Add the shallots and stir continuously until they start to colour.
  • Then add the potatoes and garlic turning the heat up a little, still stirring continuously.
  • When the potatoes are suitably coloured, finish with seasoning to taste and add a sprinkle of chopped parsley.
Curley kale
  • Clean the kale and then blanch in boiling water for 30 seconds.
  • Quickly pan fry with a wedge of butter and some seasoning for no more than 1 minute on a high flame.
Mint yogurt dressing
  • Pick and wash 15-20 fresh mint leaves and place into a bar blender with 150g of Greek yogurt, salt & pepper and the juice of ½ a Lemon.
  • Blend, ready to drizzle over the top of the finished dish.
Kasundi sauce
  • Fry off the onions, ginger, garlic and chillies with a little vegetable oil.
  • Add spices and then lightly fry with the onions.
  • Add chopped tomatoes, vinegar & sugar as well as 1 litre of water.
  • Allow to simmer for two hours adding water if it gets too dry.
  • When it is the desired consistency, season to taste.