I went away on retreat this Mayday weekend.
Five women on Silver Lake in Wisconsin.
Spring cleansing foods and tonics, yoga and meditation en plein air, custom juices and silent breakfast, journaling, planning our gardens, meaningful conversation, a cooking class, a decadent foot spa in the porch with organic local cheeses and wine. A maypole with ribbons where we articulated an intention to bring home with us.
Our weekend menu: tamari almonds, edamame-pea purée on rice crackers, scallion-pea dumplings in mushroom-ginger broth, avocado red pepper nori rolls with wasabi dipping sauce, molten chocolate cakes with Sonny’s Salted Caramel Ice Cream, curried quinoa-lentil salad with golden raisins and pumpkin seeds, french onion soup, grapefruit avocado salad with watercress and butter lettuce in a shallot-citrus vinaigrette, torta with dandelion greens, chard, feta, new potatoes and parsley, asparagus soufflé.
My body thanks me for two full days of delicious, enlivening, cleansing, satisfying food.
And who made all of this decadence feel so natural? The incomparable Anna Dvorak.