Yes, we did it again - the one-day retreat last Saturday was so special and magical!
A few things emerged from this experience:
A question about how I keep my cup full and not get exhausted after teaching a retreat. On the contrary, I get energised!
People loved the salads I served and asked for recipes. Honestly, I am not a recipe person but I will try!
So read away on filling your cup and plate.
As you know, during my classes and retreats I always do my best without holding back. I love being generous and sharing everything I know and hold dear to my heart. I don’t hold back and always try to be as honest and real as possible. Perhaps, too real and honest at times. Please forgive me if that offends you in any way, that’s not the intention!
I remember in the past I used to get tired after a retreat. I needed a few days to recover and needed serious self-care and pampering afterwards.
Today, however, things are different - I don’t deplete myself but actually, get charged and invigorated while at it!
The recipe is simple - I don’t give away my energy, I channel it from the universal database (the divine source).
Before helping anyone, I always ask for permission and support from above. I connect to the universal database and I channel healing light. I make sure to fill myself up first before I conduct that energy to my students/clients. I see myself as a teapot. Energy is being poured into me and it overflows to those receiving it through my hands.
It’s very simple and effective and ever since I do this, I don’t get exhausted after teaching big events like a retreat.
I teach this in my live classes, especially to my ‘Rise and Shine’ Community that comes together three times weekly at 6 am to do a 20-minute practice with me. But today, I want to share with you a short meditation class that will teach you how to charge your batteries (see the video at the end of this post).
In terms of the salads, I served two of them on Saturday:
Madina’s Rainbow salad
Ingredients:
4 medium-sized beetroot (you can roast them if raw or buy cooked ones)
2 medium-sized carrots
A handful of almond (or any other nut you like)
A bowl of baby spinach or any other leafy green salad mix
1/2 of coriander bunch
1 avocado
1/2 cup of quinoa
1 orange
1/2 of small red onion
Olive oil / salt / Coriander seed powder / Lime
1 small broccoli (steamed and florets separated)
Instructions:
Beetroot & carrots
Chop carrots and beetroot into small cubes.
Place in separate trays / oven dishes.
I love olive oil so I used 2 tbs for each dish + a sprinkle of coriander powder (optional, I did not do it this time).
Depending on how crunchy / raw you like them bake at 180 degrees for 20-40 minutes (stir once halfway).
Mix all ingredients, sprinkle with salt, apple cider vinegar or lemon, and olive oil.
2. A cauliflower & pear soup by Tom Walton turned into a salad! I used every dry ingredient from the soup (so no stock and no oat milk) and followed steps 3 and 4 of the recipe to roast pepitas and the cauliflower. I cooked pearl barley (1 part barley + 3 parts water for 35 mins on a small fire after boiling) and chopped up the pears. I mixed all the ingredients and sprinkled them with salt and olive oil. I served sliced red (not brown) onion separately though.
But also guys, please try the soup - it’s divine, too!
Now go and practice away.
