Peace of mind, peace on earth.
Baba Hari Dass

Living Seasonally & Locally

Humble Herbs: Mint, Parsley and Sage…oh my! Meal Ideas from the Kitchen & Health Properties

It’s the end of May, and here at Shanti Retreat we are all feeling so lucky to already be enjoying the herb garden, as well as some harvest from the permaculture beds. Often times, herbs are only used as garnish (if at all) and their high nutrient profile is forgotten about. However, we definitely  recognize their nutritious and healing properties and have been infusing as many of our meals as possible with these superfoods.

Since some herbs start to come up early spring, it can be an exciting time and the first taste of organic, seasonal, home grown food! Herbs can be used in a variety of ways and contain high amounts of important vitamins, minerals and antioxidants to improve digestion, protect against cancer, boost mood and reduce inflammation, to name a few.

Today we present to you – mint, parsley and sage. Below you can read about the health benefits of each herb, as well as the different ways we have been included them in retreat meals.

 

Benefits of Mint

  • Promotes digestion
  • Relieves Nausea
  • Fights fatigue (try diffusing peppermint essential oil to boost mood and energy levels)
  • Relieves headaches
  • Cleanses palate, improves oral care
  • Clears congestion, helps asthma

…ways we have been using mint:

  • Homemade herbal tea
  • Yogurt Dips like Greek tzatziki  (with lots of garlic and lemon!) or Indian raita
  • Fruit salad topper
  • Mango and pistachio salsa (for enchilada night)
  • Fennel and apple salad

Benefits of Parsley

Parsley, often used as a garnish, is an under appreciated superfood full of many healing properties!

  • Extremely high in vitamin K which is important for bone healthy
  • A rich source of immune boosting antioxidants, mainly  vitamin C and A
  • Kidney cleanser
  • Anti aging / anti – inflammatory
  • High in iron

…ways to have been using parsley:

  • Greek salad and quinoa tabouleh
  • Herbed yogurt dip
  • Herb garden hummus
  • Minestrone soup


Benefits of Sage


Sage is another super herb which has been used medicinally and spiritually for thousands of years.

  • Promotes healthy digestive system
  • Reduces depression
  • Relieves asthma
  • Improves memory and alertness
  • Eases menopausal symptoms, especially hot flashes
  • Lowers inflammation
  • High in antioxidants
  • Strengthens bones

….ways we have been using sage

  • Creamy cashew,garlic and sage sauce (for buddha bowls)
  • Sage cornbead (with veggie chili!)
  • Rustic cheese and nut loaf
  • Homemade herbal tea with slices of fresh ginger root.

 

…Written by Lacey Budge, Shanti Retreat Coordinator and Registered Holistic Nutritionist


Date Added: May 28, 2017 | Comments (0) | Filed under: Green Living,Living Seasonally & Locally,Shanti Kitchen



How To Step Into Spring & Break The Stress Cycle by Francesca Durham

When your stress levels reach an all time high, listen to your body because it knows when to feed your soul. Quiet time to decompress, gain clarity and perspective is necessary for healthy conscious living.

Staying calm and peaceful for most people is not an issue. However, staying focused day after day, meetings, deadlines, multi tasking, flexing between projects, emails, relationships and constant technology interruptions will eventually take their toll. There comes a time when you need to disconnect from it all, break the stress cycle, and return to a place of inner peace.

When’s the last time you invested in yourself? Well, there’s no time like the present to do just that. My recent discovery of Shanti Retreat located on Wolfe Island, a Ferry’s ride across the water from Kingston, certainly left an impression. More important, it reminded me how necessary it is to take care of oneself. The best way to break the stress cycle so you really can step into Spring starts with listening to the call for R&R. Shanti retreat makes a perfect weekend or mid-week getaway.

Run by co-creators Wendy and Darin, Shanti is a hidden gem on the island. I learned this tranquil retreat is frequented by many clients who return year after year. And, the staff are some of the kindest most warm hearted people you’ll ever meet.

I’ll let the pictures speak for themselves. Just remember, it’s never to late to step into Spring. What matters most is believing wholeheartedly you’re worth it.

by Francesca Durham


Date Added: May 18, 2016 | Comments (0) | Filed under: Living Seasonally & Locally,Living with Yoga,Shanti Kitchen,Shanti's Retreat Offerings,Uncategorized



Brussels in the Belly! Fall Quinoa Salad with Roasted Brussels Sprouts and Cranberries

Get harvesting! You know your bellies are calling for some Brussels. Though commonly unpopular among kids, you and yours will absolutely love them in this perfect and wholesome autumnal dish.

Fall Quinoa Salad With Roasted Brussels Sprouts and Cranberries

From www.recipebuild.com

Yield: Serves 4 – 6          Prep Time: 15 mins         Cook Time: 20 mins

Ingredients:
12 Ounces Brussels Sprouts, Trimmed and Quartered
1 Tablespoon Extra Virgin Olive Oil
Freshly Ground Salt and Pepper
2 Cups Water
1 Cup Dry Quinoa
½ Cup Chopped Pecans, Toasted
½ Cup Dried Cranberries, Chopped

Maple Dressing:
1-1/2 Tablespoons Maple Syrup
2 Cloves Garlic, Minced Finely
1 Tablespoon Grainy Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
Salt and Pepper

Directions:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil and spread the Brussels sprouts on it.
Drizzle with the olive oil and salt and pepper and toss to gently coat.
Roast in the preheated oven for 20 minutes, until browned and tender.
Toss once during the roasting time.
While the brussels sprouts are roasting, bring the water to a boil in a medium saucepan.
Add the quinoa, reduce the heat to simmer, and cover.
Cook the quinoa for about 15 minutes and remove from the heat.
Let the quinoa sit for a few minutes then fluff with a fork.
In a small container with a lid or a canning jar (my favorite for mixing dressings), add all dressing ingredients.
Tighten lid on and shake well.
In a large bowl place the quinoa, Brussels sprouts, cranberries and pecans in.
Give the dressing one quick shake again and add while gently tossing to coat well.
Serve warm or at room temperature.

If your children grew up on raisins, substitute the cranberries for a couple handfuls of raisins. This is an incredible and complete dish for all to enjoy. For an additional oompf, toast up the pecans (or walnuts, for added creaminess) on the stove, perhaps with a dash of sea salt or brown sugar if you’re feelin’ it! This dressing is to die for, too. You could go all out and even try it with some real Canadian maple syrup tapped right from your parents’ trees or from your nearest sugar shack. Spend a day at the shack all bundled up and come home to unwind warmly to this beautiful dinner for the family. If you don’t already, you will soon love the Brussels.


Date Added: October 17, 2015 | Comments (0) | Filed under: Living Seasonally & Locally,Shanti Kitchen,Uncategorized



An Autumnal Embrace; Sensing the Seasons Change at Shanti

Autumn has come. Let’s embrace these moments of transition, shall we? During this time, our natural surroundings invite us to come back inside, to go deep within the center of our being. Slowly, slowly, the air is becoming a little bit more crisp, the sun is rising and setting just a little bit later each day, and the geese are preparing for their winter stay in the southern states. I invite you to take a moment now to look outside, to be still, and to sense into the slow changes unfolding all around you, both in nature and in your life. Breathe with these beautiful times. We are blessed to experience such changes.

A good friend of mine really taught me to embrace this season the last time autumn arrived at our doorsteps. Her childhood took place primarily outdoors, and so her love of feeling the cold come across the land eventually rubbed off on me, and for this I am so grateful. It happens – summers end and winters come, but right in the middle we are given this great gift. For her, the fall is always a time to reflect on the summer’s seeds that had blossomed, and to weed out and let go of anything that no longer serves, making space for the inner journeying that winter calls for. It’s also a time for a lot of apple picking!

Here on Wolfe Island, the changes in season are truly stunning! We are fortunate enough to have our own permaculture garden that produces right up until the end of our Shanti season at the end of November. We’ve got our kale still with us, some squash coming through, and Brussels sprouts searching for our bellies. We like to do autumn right! Good home cooked meals eaten fireside with our Shanti team, hot chocolates, walks in the wind, and big, cozy socks for it all. You too can embrace this season – just dress warmly, brew so many pots of tea and be sure to gather loved ones to cook hearty harvest fall meals with. Don’t forget to breathe in these beautiful temperatures and colours, remembering to smell the scent of every falling leaf, freshly reddened.

By Andrew Burrows


Date Added: October 10, 2015 | Comments (0) | Filed under: Living Seasonally & Locally,Shanti Kitchen,Uncategorized



Eat the Rainbow..and feel the prana! July’s Conscious Cooking Retreat with Darin, Wendy and RHN Lacey Budge

On July 17th, Wendy and Darin hosted a summer retreat, alongside Shanti’s manager and Registered Holistic Nutritionist Miss Lacey Budge, who shared a series of workshops on Conscious Cooking. Guests were invited to reflect on the effects of food choices on the physical body, as well as the energetic, mental and spiritual bodies, as well as the planet.

With such a rich and colourful harvest from both our organic garden and the garden over at Okee’s Farm on the island, guests practiced eating locally, seasonally, and… intuitively eating the rainbow: red peppers, orange carrots, yellow beans, green herbs, blue-berries, purple cabbage, white radishes – a chakra salad indeed!


This weekend we also had our largest group out for the Sunday morning walking meditation with Darin! About 20 guests awoke early to feel the peace around the big and beautiful tree just out front with the swing. Inhale… Exhale… Left foot… Right foot… Nowhere to be but here. Each step, cultivating stillness, awareness, and loving kindness with Mother Earth. It is a beautiful time of year to be outside, to Simply Be.


With our labyrinth almost complete, guests also had the opportunity to continue this walking meditation through the labyrinth, beginning at the beginning and making their way all the way through to the center in meditation.

By Andrew Burrows


Date Added: July 27, 2015 | Comments (0) | Filed under: Living Seasonally & Locally,Shanti's Retreat Offerings



How to Grow Your Own Micro Greens

What you’ll need:
  • Flat, draining, seedling tray
  • organic potting soil and sheep manure
  • organic micro green seeds
Steps
1. Mix 1 part sheep manure to 3 parts potting soil in a clean pail
2.Spread your mix approximately 2-3 inches deep in the seed tray; making sure it is fairly level.
3. Spread an even coat of seeds onto mix of approximately 4 – 6 seeds per square inch.
4. Soak the seeds with a light mist (small watering can works well)
5. Sprinkle a light coating of mix on top to barely cover seeds. Add another light sprinkle of water to moisten the top mix.
6. Keep out of sun at room temperature for 3 to 4 days until you see them start to germinate.
7. Put indoors in full sun, and water as needed (usually morning and afternoon).
8. In 3 to 4 weeks, the true leaves appear (which will be the second set of leaves). Cut micro greens at base of stem with scissors
9. Enjoy!
About the Author
Mike is in charge of everything outdoors at Shanti, especially the garden. He enjoys planting and harvesting from Shanti’s permaculture garden, and sharing the bounty  with the guests. His interests include off grid living, tiny homes, construction and relaxing vacations! 


Date Added: May 19, 2015 | Comments (0) | Filed under: Green Living,Living Seasonally & Locally,Shanti Kitchen



Shanti Fall Favorites…delicious seasonal recipes

Fall has been a wonderful time for Shanti’s kitchen team.  Thanks to the continuous abundance of the garden, we have been preparing many delicious seasonal dishes. We are always looking for new recipes for inspiration and then making it our own (adding love and awareness to each recipe).

This time of year we are harvesting pumpkins, butternut squash, tomatoes, red peppers and some fresh herbs. We are also using garlic from our garden as well as mixed greens, spinach, Swiss chard, leeks and onions from the local organic farmer at Okee’s Farms, Wolfe Island.

Below we have included the links to some of the recipes we have tried and served so far this Fall. We will continue to update and let you know how they turn out.

Chickpea & Butternut Squash Coconut Curry

This recipe was delicious and we served it with brown Basmati rice, salad, cucumber-mint raita and the avocado chutney recipe found in our cookbook, Shanti at Home. Order a copy!

 

Butternut squash with whole wheat, wild rice and onion stuffing 

As a special treat for our Thanksgiving menu, we will be preparing this festive butternut squash dish from vegkitchen.com

 


Date Added: October 6, 2014 | Comments (0) | Filed under: Living Seasonally & Locally,Shanti Kitchen



Organic Abundance & Seasonal Delicacies

The Shanti garden is in full bloom …especially those zucchini and cucumbers crawlers (They sure know how to make themselves at home!) Just this week we harvested rainbow Swiss chard, zucchini and garlic scapes from the mandala garden. From the HugelKulture, we harvested peas, beet greens, green and purple beans, a few cherry tomatoes (a gift from the God’s), cucumbers, and a few different kale varieties.

The Shanti kitchen is getting creative with all of this fresh, organic and seasonal produce. We made our favorite beet dip (recipe is in Shanti at Home cookbook) with fresh herbs from the garden. The vibrant color of this dip is almost as hard to believe as the amazing taste.

We also experimented with a new phyllo recipe (inspired by closet cooking) instead of our usual Zucchini and Feta Pie with spelt crust.  It’s full of fresh herbs and a combo of Shanti zucchini and local Wolfe Island ones from Okee’s farm.

Okee’s Farm has also been providing us with salad greens (since May 1st!), snap peas, beets, cherry tomatoes, green onions, cilantro, and more!

We have even been sprouting mung beans here in the Shanti Kitchen and making basil-garlic scape pesto at least once a day:) Why would we do that, you may wonder? Because we can…and we LOVE it!!!

 


Date Added: July 19, 2014 | Comments (0) | Filed under: Living Seasonally & Locally



Get inspired (And meditate) outdoors! By Lacey Budge

First bike ride of the year…and wow, did it feel amazing. As the snow melts and the days get longer, it’s so hard to stay inside. I think it’s natural for us to want to get outside and explore after being indoors all winter. It’s so important for our body and mind, to spend as much time as we can getting fresh air and sunshine (Hello Vitamin D…although I was biking as the sun was setting, I was taking in every ray I could!).

Get outside! Go for a walk, a bike ride, spend time in your garden or just sit outside…you will feel refreshed and more present. Do yourself a favor and keep the music and headphones at home. Use this time outdoors as a meditation. You don’t need to be sitting cross-legged in order to meditate. Just become more aware, present and still. You can do this by counting your breath and becoming fully aware of the sensations that you feel with each inhale and exhale as you walk or pedal.

 

You could also become aware of all the sounds around, really listen to the sound of the birds or the trees cracking…feel the the wind on your face and hands, and take it all in. Smell the scents that come with Spring, this time of transformation and revitalization.

 

In this case….you may not want to take in ALL the smells..or actually … maybe you do, become present with everything as it is, without trying to change the situation (I mean, nature is perfect).

Without getting too distracted, take in the scenery and stay present…you will never know what you may see… Look an owl!

Ok you got me, it’s not real, but at least I was mindful enough to notice it..right?

With Spring officially here (going by the weather, not the calendar), there is so much to see, smell and feel when we are spending time in nature. Being outside automatically lifts the spirit and this bike ride sure did inspire me. I never went out with the intention of taking a bike ride so I could  blog about it, but it just felt so amazing and rejuvenating that I wanted to share and inspire people to get outside and get moving…that’s why we were given this physical body! Try to create a mind-body experience by bringing your meditation outdoors and truly feeling the connection, the oneness,

 

About the Author

Lacey is a Registered Holistic Nutritionist, Yoga instructor and manager at Shanti Retreat, located on beautiful Wolfe Island. She loves being outdoors, spending time in nature, exploring the island by bike… and taking in the rays of the sun! Being outside inspires her and allows her to feel more connected with the Universal Energy that surrounds us all.


Date Added: April 20, 2014 | Comments (0) | Filed under: Living Seasonally & Locally



Win a 4 day getaway to Shanti Retreat

We are excited to announce that in partnership with  Alive Magazine Canada, we will be offering one free ticket (4 day all inclusive package) to the 1st annual Wolfe Island Yoga & Bhakti Festival to be held this Victoria Day Long Weekend (May 16-19, 2014).  

Escape to Shanti Retreat, located on beautiful scenic Wolfe Island, for a 4 day weekend of yoga, performances and workshops by Canadian and International kirtan artists including David Newman (Durga Das), Brenda McMorrow, Adam Bauer, Lea Longo, Lana Sugarman, John de Kadt and more, delicious vegetarian cuisine, bhakti dance party and the opportunity to tent in nature or sleep in a yurt!

This truly is a one time offer!

The contest is open until April 30, 2014.

ENTER NOW

 

 


Date Added: April 1, 2014 | Comments (0) | Filed under: Green Living,Living Seasonally & Locally,Living with Yoga,Shanti Kitchen



About Us

Enjoy the tranquil 11 acre property where our spacious century inn and cabins are situated on 1000 feet of private shoreline. Now in its 14th season, Shanti has become a popular retreat destination in Ontario. More…

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