We celebrate Natures Cycles.
Here is a place to give back to the earth,
to listen to her messages and to honour the beauty of the Darkness.
W.S. supports a simple rustic life style. It is located on two wooded acres with a seasonal waterfall. W.S. offers for use to its guests 2 studios, a large kitchen, and 2 bathrooms . Sleeping is communal and tenting in summer is an option.
W.S. is proud of its new solar run art studio and its tankless hot water system. A solo steam sauna is also a new addition.
Hidden in the woods stands an authentic Mongolian felt Yurt. A special Sanctuary for
Inner work with an interior of carpets blankets and pillows in shades of red..
W.S. offers vegan and vegetarian meals prepared off the premises (and often boasting a 10 mile diet!)
We offer teachings for small intimate groups of 7 to 10 guests.
Please read on to discover what we offer to you and your awakening!
(The Yurt is also the home of a chapter of the world wide Red Tent Movement founded by Alisa Starkwater in 2008 (details �see philosophy page)
Sustainable Living Gourmet offers delicious vegetarian feasts at Wyldwood Sojourn crafted to any special food requests.
Please see the sample menu and photos.
At a recent Wyldwood Sojourn event, we emphasized ingredients based on local and seasonal produce. Local was either very local�grown in our preferred caterers� gardens or farm markets within 1 km, or featuring grains and supplies that could be grown within 100 km.
The menu (listed below) was developed in a collaborative manner with the workshop organisers and the caterers. The caterers specialize in vegetarian fare and are accustomed to respecting food preferences and intolerances (even when very numerous). For the Wyldwood event wheat was not used, and dairy kept to a minimum or as a side serving option.
The participants in the workshop were exceptionally pleased with the imaginative flair and taste of the food, everyone ate very well, and in the concluding meal in which the caterers partook sensed the spiritual respect that the caterers have for the creation and preparation of food.
Friday evening:
Jerusalem artichoke soup pur�e with lemon zest, yogurt optional
kasha/kale/dillcombination, with mushrooms, and mustard seasoning
squashstuffed with nuts, and saut�ed carrots and onions
salad: pickled cherry tomatoes, perennial onions, parsley, and sauerkraut
pumpkinpie with ground granola crust
Saturday morning:
pumpkinquick bread muffins with pumpkin seeds and minimal sweetener
rolledcr�pes filled with saut�ed apples
steweddried fruit: pears, prunes, raisins, rhubarb (frozen from the summer)
granola
freshfruit: apples, grapes
Saturday mid-day main meal:
3-sister soup: white corn (traditionally lyed in hardwood ash and rinsed in the Wyldwood waterfall), squash, beans, in a vegetable stock
sortof tabuleh: millet, parsley, perennial onions, garlic, hot peppers
cabbageflash saut�ed in curry
roastedfingerling potatoes: cooked in oil, caraway, pepper and salt
applepie with a spelt flour crust (in the traditional French p�te bris�e method)
Saturday light departure meal:
spiceypumpkin soup
Jerusalem artichoke loaf/muffins
grapeleaves filled with seasoned cornmeal
greentomato mincemeat tart
Snacks:
veggyp�t� served on home made oatcakes
nuts& seeds
rhubarbsquares
fruit: apples, dried fruit (raisings, cherries, pears), with optional sweet yogurt thickened with cottage cheese
vegetable: carrots, brocolli, cauliflour, with optional herbed yogurt thickened with cottage cheese, and lentil dip
Beverages
Wyldwoodginger herbal tea
coffee
sweeteners: honey, brown sugar and stevia