I am in the middle of preparing to leave for a meditation and yoga retreat. I am super excited for some downtime! Plus, I look forward to exploring whatever new insights that come up for me - whether it be mind, body, or spirit related. Even though I have a daily practice of meditation and yoga, I have found that retreats to be an important part to revitalizing and expanding my daily practice.
Before I go, I wanted to leave you with a recipe for a meal that is both nutritious and tastey - just how I like my meals to be.
1/4 Parts of rice used to make risotto - my current favorite is Aquerello Italian Carnaroli or Lundberg’s White Arborio.
3/4 Parts of bone broth
Sea salt - to taste - personally I like to use a 1/4 teaspoon for every 4 cups of bone broth.
Olive oil - for every cup of bone both, add 1 tbsp of olive - feel free to add more after cooking it.
Chopped fresh parsely - for every cup of bone both, add 1 tbsp.
One garlic clove for every 2 cups of bone broth - feel free to add more if you are into garlic breath.
I plan to write out my favorite home recipe when I return from retreat. In the meantime, check out the bacon-beef liver pâté recipe by Mickey Trescott.
Tools: pressure cooker and measuring cup or your eyes (my preference).
Add rice, bone broth, sea salt, olive oil, and garlic to the pressure cooker. If you are using a stovetop pressure cooker, cook these ingredients at medium heat for about 10-12 minutes. Adjust the burner so that the pressure remains between low and high. If you are using an instant pot, choose the high heat setting and cook for no more than 10 minutes. After the time is up, allow the pressure cooker to cool down on its own. Once the pressure cooker is ready to be safely opened, open it and mix in the parsely. The soup is now ready to be served with liver pate. I personally like dunking my pâté into the soup, but do whatever works for you.
When I get back, I look forward to hearing how the recipe worked for you and sharing what I learned from retreat.