A New Chapter: Yoga, Food & Connection

This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends.

These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be.

The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed.

Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all.

And of course, what’s a retreat without something delicious to nibble on?

I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves.

Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.

Ingredients
Makes 18 balls
3 tbsp coconut oil

1 cup dates de stoned

1 cup oats

1 cup desiccated coconut

1/3 cup whole chia seeds

2 tbsp maple syrup/agave 

zest of 2 lemons

juice of 2 lemons

1tsp vanilla extract

Method
Blend all the ingredients together in a food blender.
Roll into balls, then roll in desiccated coconut.
Store in the fridge and they will keep for a week.

This recipe was inspired by a recipe by Kelly Mason one of our retreat chefs here at Zest Life.