14/05/2026
A foraged feast of SPRING BEANS on toast. Perfect for our SPRING RETREATS at LANGCLIFFE HALL where the emphasis was all on cleansing and nourishing the gut, our engine room, our Agni that internal 🔥 that does so much for us. It doesn’t get sweeter than this, foraging for nettles after our morning tea meditation. Connecting to the earth and learning about all of the healing plants we have access too.
This is another new spring recipe of mine that was a huge success. Simply sauté off leeks and asparagus for all those supporting pre biotics whilst steeping the nettles and adding wild garlic to the mung beans for the mung bean bread for all of those anti microbial properties which kill off any nasties in the digestive tract. Adding the nettles and citrus juice and rind for the Vit C which will emphasise flavour and help you absorb the iron and nutrients. Then add beans, I went with haricot, cannellini and butter beans. Then add crème fraiche and Parmesan. Seriously fresh and yummy whilst being cleansing and nourishing!!
We love how people often arrive at the retreat worried about the food (which I understand it’s such a key part of a retreat.) and it turns out to be their favourite part. Charlotte .hq and I are such foodies and feeders, so we love planning the menu. We work with seasonal organic and home grown ingredients, the theme of the retreat but we also want it to feel comforting and nourishing.
If food is your thing or you want to learn more of how we can support and heal ourselves through what we eat then this is a huge part of our retreats. There are spaces left on our SUMMER and AUTUMN dates. Click link in bio for all the details 💚🙌🌺
