The Dojo Pure Experience...

September 21, 2016

What a treat! This is what life is all about! Doing what you love. In a place that you love. With people that you love! Well that is what SoulCircle is all about.


Last week we had the great opportunity to share 4 days with yogis from all over the world in the beautiful French Alps, at the cozy Dojo. It is our second time to create a retreat there and this time we partnered up with Pure Experience, who creates retreats all over France.


Leslie & I had a group of 24 inspiring people to cook for every day - We had a blast! Even when we were not cooking we were constantly passionately talking about food, sharing new recipes and ideas....we just love what we do, what can I say?!


We always try to create new menus and variations which makes it fun every time we cook together!


So as promised to some of you retreaters, we are sharing recipes of two of your favourite items on the menu below -  To hopefully inspire you to create some of your own Soulfood at home!


Next retreat we will do is 1-2 October at Dojo De La Piaz ( Samoëns, French Alps) so let us know if you would be interested!


Soulful Hugs

Leslie & Sophie



(Photo by Sophie Schwitter)


PEANUT & VANILLA SPREAD ( 1 large pot)


100 g of dry white beans - 100 grams of peanut butter - from 30 to 40 grams of agave syrup - 1 pinch of salt - the seeds of 1 vanilla bean or 1 tsp vanilla powder  


=> Soak the white beans in a bowl of warm water overnight. The next day , rinse and cook about 45 minutes . Drain and keep some of the cooking water . Let cool, then mix them with the peanut butter and other ingredients to a creamy mix. You can add a little cooking water. The spread will keep for one week refrigerated in an airtight glass jar. Enjoy !



(Photo by Sophie Schwitter)

(Photo by Sophie Schwitter)

(Photo by Sophie Schwitter)



1 ripe mango - 1 tsp lemon rind - 100g unrefined coconut oil - 1 piece fresh turmeric or turmeric

1 tsp powder - 1 pinch salt  


=> Melt the coconut oil in a saucepan over low heat . Peel and cut the mango into pieces and mix in a blender with the lemon , turmeric and salt until creamy. Add the melted coconut oil while mixing to obtain an emulsion . Pour into a glass jar and let cool for 1 hour at room temperature, then close the jar and refrigerate.


To consume without moderation!:)


















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