Blueberries & Salty Caramel Fudge...

October 5, 2016

 

Yet another magical Yoga retreat at Dojo de la Piaz!

 

We started off in Chamonix, with some altitude- blueberry-picking among mountain cows & magnificent views!

 

We continued our journey to Samoëns with our luggage filled with wild blue treasures. We had decided to make it a seasonal and wild food story this time. So we went out in the garden; picked ourselves the biggest zucchini we could find, picked perfectly ripe apples and began our creative exploration in the Dojo kitchen.

 

As we always want to bring something new to our Soulfood repartoire, this time we had some fun making marbled vegan salty caramel fudge, pumpkin butter, cauliflower patties, reishi mushroom infusion, chia lemon curd pudding with wild blueberries topped with fluffy yoghurt meringue...to name a few;)

 

We just LOVE what we do!

 


The Yogi Chefs

Sophie & Leslie

 

 

 

 

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