Updates at Milagro Retreats

Greetings from our Forested Paradise in the Cowichan Valley where we are fully engaged in the hustle and bustle of the Summer Season. These long productive days are carefully balanced with Blissful Hammock time in the heat of the day and fueled by Super Green Smoothies and Abundant Farm Fresh Salads.

We are Sold Out at Milagro Retreats this Summer Season and look forward to providing Nourishment and Inspiring Personal Growth and Unity with Nature. Nestled in the Eco Lodge at the Tofino Botanical Gardens, Our guests gather from across the Globe to share sacred time together.

hOMe Grown Living Foods Catered for a wonderful Retreat earlier this month and will be providing nourishment again for Chris Duggan's Yoga and Surf Weekend in Tofino under the Blue Moon ~ August 31-September 3rd

We are excited to be in many new stores this month including Community Natural Foods, Peppers Foods, Aboard the World and The Big Carrot. Our new Blixer is getting quite the workout.

Ignite Retreat

Join Fluid Lifestyle for their 2nd annual Spark the Fire of Creativity and Movement Autumn Equinox Retreat, September 20-23rd, at Stowel Lake Farm on Saltspring Island.
Unleash your energy, activate your inspiration, learn, stretch and dance into joy.

Experience the peaceful setting and deep beauty of Stowel Lake Farm, an organic farm and wellness centre on the south end of sun drenched Saltspring Island. Ignite your inner fire with creativity and movement. Find balance and soak up the abundance of the harvest season.

Upcoming Retreats

September 14-17th ~ There are still a few spaces left to join our 3rd Annual Women's Shakti Retreat w/ Pacific Elements Yoga in Tofino, B.C.

December 29th -January 5th ~ Registration is NOW OPEN for our 6th annual New Year's Yoga and Surf Retreat w/Ahimsa Yoga in Baja, Mexico

February 23-March 2nd ~ We have extended our Early Bird Savings until The Blue Moon of August 31st for our 3rd annual Full Moon Nourish Your Seed Yoga Retreat w/ Chia Rafelson in Baja, Mexico.

Only when the last tree has died and the last river been poisoned
and the last fish been caught will we realize we cannot eat money
~Cree Indian Proverb~

Thank you for allowing us to share with you, we welcome your feedback. Please add info@milagroretreats.com to the address book on your email program so that you are able to receive our newsletters.

Full Moon in Aquarius

This Aquarius Full Moon of 2012 is also especially magical and sacred this year because it coincides exactly with Lammas, one of the 8 high holidays in the ancient Celtic/Pagan calendar. Rewards for efforts made so far this year begin to bear fruit.

Lammas marks the halfway point between the Summer Solstice and the Autumn Equinox… “ (in the northern hemisphere)
What have you reaped?
What is ready to enjoy and harvest in your own life?
What are your goals for the season ahead?

The Full Moon in Aquarius brings us in touch with friendship, fellowship, associations and group Consciousness. We can create the space to celebrate the kindred spirits all around us including in Nature.

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Kale Slaw W/BBQ Crumbles

This divine Recipe is Courtesy of Veg News ~ OH SO DELISH!!

Serves 4

3 cups shredded cabbage ~ half green and half purple
2-1/2 cups shredded kale ~ any variety
1 cup shredded carrot
1/4 cup thinly sliced sweet onion
1/4 teaspoon celery seed
For the mayo:
1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed
1/3 cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
3/4 teaspoon Vancouver Island Sea Salt
For the barbecue walnut crumble:
5 sun-dried tomatoes, soaked for 2 hours, drained, and rinsed
1 tablespoon olive oil
1 tablespoon water
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground chipotle powder
1/4 teaspoon Vancouver Island Sea Salt
1-1/2 cups raw walnuts
1 tablespoon minced sweet onion
Mindful Preparation:

1. For kale slaw, in a large bowl, toss together all ingredients and set aside.
2. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well.
3. For the barbecue walnut crumble, in a food processor, place sun-dried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms.
Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
4. To serve, divide kale slaw and top with barbecue walnut crumble.