I’m writing this post from Lyon airport, having said goodbye to my lovely Brenazet family earlier today. They were so fun, loving life on their idyllic farm, eating amazing meals together every day and constantly learning and trying new things. It’s inspiring to find people who genuinely love their lives and don’t even feel like they need to holiday, because home is so lovely!
After a hearty breakfast of green smoothie and some buckwheat hazelnut porridge (awesome stuff), Mariken sent me on my way with a little snack pack and instructions to let her know when I arrive safely in London. Elza the dog jumped up and gave me a smooch too, which was cute.
I spent the majority of yesterday helping them set up a Mail Chimp newsletter campaign and linking it to all of their social media, which is the sort of thing that comes easily to me (it’s my generation) but can be a real chore for people. Always nice to know you’re really helping the people you stay with, because sometimes it feels like you are getting an amazing experience for nothing. Days filled with yoga, meditation, cooking, gardening, cleaning, and amazing food are the best working days EVER.
My last few days involved a lot of cooking, yoga, a trip to Mariken’s local ‘Old Lady Yoga’ (which I secretly loved, even if it was all in French and included lots of pelvic tilting), crazy thunderstorms, dreamy sunsets and much laughter.
Basically I’m just going to post a bunch of photos of food, because I cannot describe in detail all the things we made. Mariken has a spectacular kitchen and array of recipes, during summer she cooks for the guests every day so she’s a bit of a pro at making healthy food for many mouths.
Get ready to drool….
Needless to say I’m going to miss having the means to make all that. But I have a bounty of recipes now. I sort of made up the chocolate mousse, so I shall share it with you. Mariken declared it the ‘best chocolate mousse she has ever tasted’, which is high praise.
To feed 2-3 people:
1 large ripe banana
1 ripe avocado
2 large tbsp almond butter
2-3 tbsp cocoa powder
2 tbsp maple syrup/agave/honey or whatever your preferred sweetener is.
1 tbsp chia seeds
anything else you think would be tasty….
whizz it it all up in your blender, adjust the amounts to suit yourself, serve in little pots with a sexy adornment (I used cacao nibs). If you can wait, put them in the fridge for an hour and let the chia seeds do their thing.
You don’t need much because it is very filling, what with all the avocado and nuts.
Off back to London now, for birthday celebrations, family time and probably some MEAT. Funnily enough, today as I was leaving Mariken was cooking up one of their chickens. Usually they are vegetarian, but yesterday they discovered that one of their chickens was eating the eggs.
So they chopped it’s head off and made coq au vin. Waste not, want not.
Au revoir France! I still only understand a pathetic amount of your language (“inhale, exhale, left foot, right foot, relaaaax”), but I think that’s okay.