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Nature & Nurture: Montana Retreat

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Yellowstone Valley, Montana

September 20-24th 2017

Perched along the banks of the Yellowstone River, Yellowstone Valley Lodge is surrounded by endless beauty. Mountains tower outside in the backyard and a spectacular river yellowstone-valley-exterior-cabinsambles through  front.  The geological majesty of Yellowstone National Park’s most celebrated attractions loom large on the horizon.  Lined by striking mountains, nearby Livingston offers shopping, art galleries and museums, outdoor activities and restaurants.

 

ACCOMODATION

4 nights at The Yellowstone Valley Lodge (YVL)

  • 2 guests per cabin with private bath
  • Includes breakfast, dinner and activities daily (some exclusions apply)
  • Limited to 12 Guestsyellowstone-valley-lodge-entrance
  • Retreat Package Cost is $1750.00.  To secure your spot, a $500 non-refundable deposit is due by April 1st and the balance of $1,250 payable by August 1, 2017.
  • Private accommodations available upon request.
ITERNARY

Wednesday, September 20th:

  • Mid-morning arrival in Bozeman with transportation provided to Yellowstone Valley Lodge
  • Relax and enjoy the afternoon exploring the historical railroad and ranching town of Livingston
  • Late afternoon yoga or fitness class
  • Dinner at the YVLyellowstone-valley-lodge

Thursday, September 21st:

  • Morning Meditation and Breath work
  • Breakfast at the YVL
  • Full Day Guided Hike in Yellowstone National Park with lunch and meditation under the big sky
  • Dinner at the YV

Friday, September 22nd:

  • Morning Meditation/Breath workimages
  • Breakfast at the YVL
  • Horseback Trail Ride including lunch and trailside meditation
  • Late afternoon adventure at Chico Hot Springs where you can soak
    the natural
    springs.  A massage can be reserved in advance*
  • Private group Dinner at Chico Hot Spring

Saturday, September 23rd:

  • Breakfast at YVL
  • Your choice of shopping and/or yogaview-from-our-table
  • Float or raft on the Yellowstone River or you can arrange for a Full Day of Fly Fishing with a Semi private guide*
  • Dinner:  Private cooking class with a guest chef including wine pairing at the nearby home of Barbara Green
  • Respite by the fire pit and closing ceremon
 Sunday, September 24th:
  • Breakfast at YVL
  • Depending on flight times, free time may be available pre-flights
  • Transportation to Bozeman airport
Additional Information
*the cost of these items are in addition to
and not included in the Retreat Package Cost
  • Guests are responsible for their own roundtrip airfare
  • Fly Fishing ($500 pp) and personal massages at the Chico Hot Springs are not includedyellowstone-valley-fly-fishing-and-cabins
  • Included breakfasts and dinners will be offered in a group setting only
  • Alcohol is not included except at the Private Cooking Class / Dinner
  • Cancellation Policy:  We cannot honor cancellations after August 1st unless a standing guest on our waitlist agrees to assume your spot.
  • The proposed schedule may be modified or adapted depending on weather

Montana Retreat Additional Info

Blue Ribbon Split Pea Soup

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BLUE RIBBON SPLIT PEA SOUP

(alchemized to gold medal)
Adapted from Fit For Life. Original recipe by Marilyn Diamond.
I’ve been making this adapted version of this soup for 25 years. It’s wonderful. People who hate split pea soup, people who hate veggies, have loved this soup. Meat eaters are satisfied by it. It’s filling and yet it digests beautifully unlike some hearty soups. It’s delicious served with toast or a roll. Properly combined for optimal digestion it doesn’t leave one feeling sluggish like typical ham bone pea soup.
1hour 40 minutes (only 10 minutes prep)
2 tablespoons butter (or coconut oil)
1 tablespoon safflower oil (or olive)
1 cup carrots, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups onion, coarsely chopped
1 large clove garlic, minced
10 cups water
2 cups green split peas
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried summer savory
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/4 teaspoon celery seed
1/4 teaspoon ground coriander
1/2 sea salt (optional)
1/4 teaspoon seasoned salt or salt free seasoning
Fresh ground pepper to taste
1 vegetable bouillon
4 tablespoons fresh parsley, minced
GOLD MEDAL ADDITIONS:
2 teaspoons cumin powder
1 tablespoon honey
1 tablespoon Braggs liquid amino’s or tamari
The juice of one lemon
***NOTE Original recipe calls for 2 cups cabbage, finely shredded. I have never used the cabbage and don’t recommend it.***
Heat the butter in the oil together in a large soup kettle. Add the carrots, celery, onion, garlic, and cabbage and sauté, stirring frequently, for several minutes. Add the water, the split peas, the seasonings including the cumin, and the bouillon. Bring to a boil. Cover and simmer over medium heat for one hour and 30 minutes, stirring frequently. Stir in the parsley, the honey, the Braggs or tomorrow, the lemon juice, and adjust the seasonings. This soup freezes beautifully so freeze any left over in an airtight container to be used for another meal. Serves eight.

The Interpreter: Beverly Bielewicz

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Saint Augustine, an early Christian theologian and philosopher from the 4th century wrote, “the world is a book, and those who do not travel read only a page”.  If reading is a measure of travel, then Beverly Bielewicz who joined Balance Studio as a Vinyasa teacher in 2016, is clearly well read.

Beverly was born in the industrial prosperous canal city of Utica, nestled in the Mohawk Valley of New York. As a young woman, she lived and worked in Japan for three years, where she became proficient in conversational Japanese. Fast forward, Beverly met and married a Japanese man from Hawaii who had never been to Japan and who was not fluent in the language. When they traveled to Japan together, Beverly was his interpreter, which led to many inbbdinnersmallquisitive looks from the native Japanese. Watashi wa basurūmu wa dokodesu ka?

Prior to Balance Studio, Beverly owned and operated the charming card and gift shop Paperscapes in downtown Cohasset.  A certified RYT200, Yin, SPA and Balanced Athlete instructor, she is currently pursuing her 300-hour advanced yoga teacher training with Jacqui Bonwell.  Beverly is drawn to the pose Triangle, a posture that demands both grace and strength.  Beverly’s favorite thing about teaching is getting to know her students. From all ages and all walks of life, she enjoys watching them join together in community for yoga.  For Beverly, a yoga studio is a magical place, and she often arrives early for class to spend a few moments in quiet reflection before her students fill the space with beautiful energy.

Beverly lives in Cohasset with her husband, Michael and their three young adult children, Tatyana 25, Alexander 22 and Maxwell 18. Tatyana and Alexander were adopted from Russia. The youngest Maxwell is biological and half-Asian so often people think he is the adopted one! They share their home with Stormy, an aging black lab, Tobie, an energetic golden doodle, Brownie a chubby cat, and Reginald the goldfish.2L1A9947cropadjsmall

When Beverly moved to Boston in 1989, studio owner Kellie Lynch was the first person she met from Cohasset. Working in sales for the consumer electronics industry, Kellie and Beverly were likely the only two female sales representatives in that industry in New England! After years of running a retail business, Beverly revels in unscheduled afternoons, immersed in music, perfecting her passion for cooking and baking. As expected, Beverly loves to read and share her thoughts with her book group.

Beverly can be found at Balance Tuesday Evenings @ 6pm for Foundational Flow. 

 

 

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