- Shani Yeend, Boss Bird
MINDFUL SUPPER CLUB || SPRING
Spreading our wings into Spring
Our second edition of Mindful Supper Club was uplifting & inspiring. We gathered around the table at the beautiful Kemble House to share conversation, ideas and laughs. Enjoying a three course meal curated using seasonal ingredients and sipping on endless cocktails (low & non alcoholic) made with ingredients that are actually good for us! What the????
We took a moment to plant a seed of individual intention - it was a full moon after all! We wrote down a little secret intention, maybe a new habit we can make a little space for.
Cami Vidal from La Maison Wellness (the yin to my yang) Cami led us through balancing pranayama (controlled breath work). By implementing daily pranayama into your life we can achieve clarity in the mind and invite a sweet balance of energy & calm. Pranayama is an awesome way to start your meditation aiding in drawing the senses inwards. Wanna learn to breath properly? More here.
I led us through an energising (others might say challenging!) & creative vinyasa flow. We shared moments of connection - realisations of "aaah hello, this pose is way better when I have the support of my fellow humans!". We kept it playful embracing the wobbles of life & welcoming opportunities to fall! We are told as kids to get back on the bike, to practice practice practice - and then all of a sudden we start to attempt adulting. What was once an exciting exploration into the unknown is suddenly daunting & overwhelming (BTW I'm not OK with this side of adulting one bit birds) so we just hang out where it's safe, LAME! Funk that birds - change, challenge & creation is how we evolve.
Cami brought us back to let go of the things we did or did not achieve. A guided Yoga Nidra - a state of stillness & calm. The mind is awake and has clarity, though we are moving away from the physical body. This is where the magic starts to happen...
Allowing time to reflect on the practice, taking a few notes where inspiration arrived we rolled up our mats, set the table and let the power of community unravel over dinner!
Lessons I learned from our MSC
#1 Welcome new ideas, new adventures & new people into your life!
#2 Tuning in to the season & to the powerful shifts of nature WILL help you understand your moods, energy & emotions.
#3 Life is better when we come together to support, share stories and wisdom - ask questions & really listen to one another. #cometogetherrightnow
Recipes from the club:
Fresh pea, mint & spring onion soup
a glug of olive oil
a handful of fresh mint
2 shallots (feel free to use white, red or spring onions too)
2-3 cloves of garlic
1 cup peas (fresh or frozen)
1 litre of vegetable broth
Finely chop the shallots, mint and garlic.
Heat the olive oil over low heat in a small pot and add the shallots and garlic.
Let it cook softly for about 2-3 minutes, until the shallots soften.
Add the peas, both and mint, let it simmer for about 15 minutes.
Blitz the soup until it’s smooth. Season with salt, pepper. Serve with a drizzle of olive oil & a sprig of mint!
Quinoa, asparagus & sugar snap salad
one cup of cooked quinoa
a bunch of blanched asparagus
a handful of blanched sugar snap peas
a handful of finely sliced radishes
a handful of Tamari roasted almonds (see method)
a handful of chopped fresh herbs (mint & parsley go good!)
seeds from 1 pomegranate
soft goats cheese to crumble on top (note - it's impossible to crumble - what word to use though?)
lots of olive oil, lemon juice & salt and pepper to dress & season
Toss all ingredients into a salad bowl, serve and enjoy! Oh don't toss the goats cheese though, that'd be weird. Just add it to the top!
Tamari Roasted Almonds:
1 cup raw almonds
1 tbsp tamari (Japanese soy sauce)
2 tbsp olive oil
Preheat oven to 180°C. Place almonds on a baking tray. Pour over tamari or Japanese soy sauce and oil and mix through evenly. Spread almonds evenly in dish and roast until fragrant and crisp, about 15 minutes.
White chia pudding with rhubarb & berry compote with lemon butter cookies
2 1/2 cups of milk (your choice - we used oat milk) 2 tablespoons maple syrup
2/3 cup chia seeds (we used white just because it looks prettier!)
a bunch of chopped rhubarb
2 handfuls of frozen berries
3 tablespoons of raw sugar
1 thumb piece of fresh ginger, grated
Compote: Add the chopped rhubarb, frozen berries, ginger and sugar to a pot. Simmer away until softened and reduced. Put aside to cool.
Pudding: Add the milk and pure maple syrup to a bowl or jar. Add chia seeds - stir or shake until combined (watch the fun of the chia expand!)
Add a little compote to the bottom of your serving bowls/glasses, add chia pudding. Refrigerate overnight of for around 4hrs.
To serve: Top with the rest of your compote, maybe an extra drizzle of maple syrup and a few fresh berries.
Lemon butter cookies
We took into from here to make these delightful little bites of goodness!
Make cocktails like a queen
A skill I am yet to master, thank goodness for my girl Cami, click here to leaner how to make your own cocktails for the healthy hedonist!
Thank you for sharing all your beautiful energy birds (and boy!) we love it, bring on MSC Summer!!
Shani & Cami x