Re-soulution time, it’s not only meeting another year with desires to aspire and solutions to attain, your soul had plans before you were born and it’s time to reactivate. How to do this: Breathing deeply for a few moments and taking the time to remember the people we love, reconnecting to our dream job, enhancing and learning more about our skills, eating well for nourishment, and beautify our inner and outer radiance. The soul goals are a roadmap on how to get back on track.
We know there will be wobbly periods when we have loved ones step away from us. People are ever evolving and we don’t always stay together. But there is something taught if we’re willing to listen on a deeper level. Many times we’ll be aligned with people who teach us who we don’t want to be. If only everyone was polite. Manners applied, all humans could convey information or wisdom properly, we are all on earth together for only a little while. Being mindful, creating strength, sometimes helping others along. Assisting others sometimes allows us to stay above the fury and the frey.
The steps. your innovation meets your communication skills meets your physical reality, allows for us to stay connected to what we say and what we do. Earth gives us many choices along with our opportunities and the not wanted “tests” or “clearings”. Sometimes it’s hard to have a positive perspective, but with practice: we become.
New Years Resolutions
—What is important. We have an internal barometer on what and who to value. It is an individual ideal. We know there are triumphs and misgivings, and the momentum is to ultimately lead us into a more satisfying lifestyle. The future is ever before us and the present lends itself for modeling and reworking ourselves. Every new year is an opportunity to become stronger in body and mind.
Socrates had a student named Plato, Plato had a student named Aristotle, and Aristotle had a student named Alexander the Great. ~Tom Morris
rewards, it is also a day of feasting. Lugh, is the Celtic God of Light and this Pagan Sabbat is the midpoint between the Summer Solstice and the Autumn Equinox. Some bake a figure of the “corn god” in bread, and then symbolically sacrifice and eat it. The tradition of eating and sharing the first fruits, vegetables and grains of the season started with Lughnasadh in Ireland. In England, it became the medieval festival known as Lammas day. In keeping with the Lughnasadh tradition, the first grains were offered to the gods, the form of a baked loaf of bread. The loaf was blessed and cut into four pieces, with one piece placed in each corner of the home for good luck.
The non-sporting competitions in festivals were singing, dancing, poetry-reading and storytelling. Trial marriages were performed, couples would join hands through a hole in a slab of wood. The experimental marriage would last one year and a day, after which it was annulled without question.
Celtic festivals like Lughnasadh was an opportune time to make political, social and economic deals. All weapons and rivalry’s were laid down so the neighbors could get to know one another. Chieftains held important meetings, farmers would make trade agreements about crops or cattle for the coming season.
A common tradition of Celtic festivals were to visit holy wells. People would give offerings to the wells and decorate them with flowers and garlands, they could leave coins or clooties (cloth). They would walk around the well in a sun-wise direction praying to the Gods.
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
White Spaghetti Casserole
4 ounces spaghetti, broken into 2-inch pieces
1 large egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) french-fried onions, divided
Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
Pasta Pizza Skillet Casserole
8 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
2 cups sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1/4 cup sliced ripe olives
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon Italian seasoning
Preheat oven to 400°. Cook pasta according to package directions; drain.
In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes.
Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.
Layered Fruit Salad
1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes
Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
½ cup all-purpose flour
1/8 teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar
Sprinkle berries with lemon juice; set aside.
Fit half of pastry in a 9-inch pie plate according to package directions.
Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar
Bake at 400° for 35 minutes or until golden.
Cover edges with aluminum foil to prevent over browning, if necessary.
Serve with vanilla ice cream, if desired.
Lughnasadh or Lammas is a harvest festival. In other languages:
Irish – Lá Lúnasa
Welsh – Gwyl Awst (August Feast)
English – Apple Day (drinking Apple juice, Apple cider, or Mead
Lughnasadh Harvest Spell
sit down in the middle of a circle of candles (tealight)
Cup your hands ready to receive
Thank you Mother Earth and our Amazing Land
Thank you for the seeds creating the food
Thank the nourishment feeding everyone we love, Thank the Farmer for tending the crops
Thank the handlers to get the crops to market, Thank you for the market representatves
Thank you Food Preparers, Thankful for Food. Let us Pray. So Much to Be Thankful For
The Sustenence, the Healing, The nourishing and the nurturing. Blessed Be
“In the world’s audience hall, the simple blade of grass sits on the same carpet with the sunbeams, and the stars of midnight” – Rabindranath Tagore (Indian Poet, Playwright and Essayist, Won the Nobel Prize for Literature in 1913, 1861-1941)
Summer Solstice marks the end of the waxing year. And the rays of the sun directly strike one of the two tropical latitude lines. June 21 marks the beginning of summer in the northern hemisphere, as winter begins in the southern hemisphere. On this day, the earth’s “circle of luminescence” will be from the Arctic Circle to the Antarctic Circle. The equator receives twelve hours of daylight, as there will be 24 hours of daylight at the North Pole and 24 hours of darkness at the South Pole.
gAll over the world people honor this day as an important reminder of the apex of light and to cast away evil and their problems. Northern Hemisphere inhabitants use June 21 as the day of celebration, but the splendor of light lasts from new moon to full moon.
Worshipping the Sun’s great power, all cultures celebrate in some way. Celts and Slavs dance around bonfires while Chinese marked the day honoring Li, the Goddess of Light. The celebrants of modern and ancient ceremonies tune in that life comes from the sun. It is life giving and life supporting. We’ve recently had the good fortune to have electricity, greenhouses, and shipment suppliers. How will you celebrate? We all may not get a chance to dance around the bonfire but it’s a time to bask in the light, sit in the sun, cast our worries away and awaken to our lives.
Summer Pasta Salad
2 cucumbers chopped
2 big tomatoes chopped
1/2 red onion chopped
5 tbsp lime juice
4 tbsp cilantro (coriander)
2+ tbsp honey
2 cups shell macaroni (optional: gluten free)
Cook pasta, drain.
Combine lime juice, cilantro, honey, salt & pepper in small bowl.
In a large bowl, combine pasta vegetables. Toss gently in lime dressing.
Dill Pickle Pasta Salad
1 (16 oz) pkg large shell pasta (optional: gluten free), ½ c. dill pickle juice plus 4 tbsp. pickle juice (divided), 2/3 c. mayonnaise (optional: veganaise), 1/3 c. sour cream (optional: plain yogurt), Salt & Pepper to taste, ¾ c. sliced or diced dill pickles, ¼ c. onion, 2 tbsp. minced fresh or dry dill spice, (optional: 2/3 c. diced or grated cheddar or almond cheese)
Directions: Cook pasta to pkg specifications. Rinse & drain cold water, add ½ c dill pickle juice, set aside, In another bowl, add 4 tbsp dill pickle juice , mayo, sour cream, salt & pepper (optional: dash of cayenne), Drain off excess pickle juice from pasta and mix with dressing, chill one hour and serve.
Yield: 4 to 6 servings 1/2 cup white sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1-1/2 teaspoons minced onion 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar 1 bag (10 ounces) fresh spinach 1 pint strawberries, sliced thin In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.
Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.
Bonnie Brae Strawberry Pie
A mixture of cooked and fresh berries helped make this pie a family favorite.
1 quart strawberries or 1 large package frozen strawberries, thawed and drained 3/4 cup water 4 tablespoons cornstarch 1 cup sugar 1/4 cup water 1 tablespoon lemon juice 1 cup sliced berries, fresh or frozen, thawed and drained whipped cream whole berries for garnish Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don’t cook them.) Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until clear. Add lemon juice; immediately remove from heat and let cool. Place sliced berries in cooked pie shell. To assemble pie, pour cooked mixture over berries, top with whipped cream, and garnish with whole berries.
Old-Fashioned Buttermilk Wedding Cake
Yield: Makes 12 to 16 servings.
1 cup (2 sticks) butter or margarine, softened 3 cups sugar 4 cups cake flour 1 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 2 cups buttermilk 1 teaspoon vanilla extract 1/2 teaspoon butter flavoring 1/2 teaspoon almond extract 6 egg whites Preheat over to 350° F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir. In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350° F, then lower heat to 300°F and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.
Cream Cheese Frosting 8 ounces cream cheese, softened 3 cups confectioners’ sugar 2 teaspoons vanilla extract No wedding needed to have this cake
The Druids celebrated with “The Wedding of Heaven and Earth”.
Two people represent Mother Earth and the Sun King. Create a Bonfire, dancers adorned in garlands and flowers, and young men jumping through the tall flames. A time of cleansing and renewal. The participants playing Mother Earth and the Sun King go to each participant, and speak to each person as though planting seeds of growth, imparting words of love, wisdom, thankfulness and prosperity.
Candle or Bonfire Ritual
With a candle or your bonfire – Give blessings in the 4 directions. Cast a blessing for yourself, a blessing for the harvest, a blessing for your loved ones, and a blessing for the earth. (make this blessing 3-5 sentences long for each subject) A Call to Love
Single women are to sleep with 4 flowers under their pillow Flowers:
Flowers blooming in your area, also daisies, roses, lilyof the valley, calendulas, marigolds
daisy chains, lavender wreaths, rosemary garlands Head wreath
Circle base, thin gauge wire, or vines and tie or wire on flowers of your choice Symbols:
Fire to celebrate the power of the sun, Sun Wheels, Medicine Wheels, Stone Circles, Candle Circles, Mother Goddess, Ripening fruits, Sun Dials, Feathers, and Swords/Blades. Candles:
Green & Blue representing the earth White representing God light
App for iPhone | iPad
Rotating 32 meditations to choose from every month. Add the App from your iPhone or iPad store and experience working on goals, success, wealth and health. Soon to be offered to Android.
Osa Major, the venue where our journey takes place this year is named after the Great Bear constellation that is visible above it every night. The finca combines impressive art pieces, creative spaces and chic bohemian style.
THE SOULSHINE EXPERIENCE
Divine consciousness is our birthright, no less than the ancient Divine Right of Kings. It is a limitless source of power that we may tap into. Our intention is to put these special resources at your disposal.
On this 6 day journey, a dedicated international team will hold space for you to shed, shift and shine. The program that we have created will help you shed old stories and wounds, patterns and beliefs that do not serve you anymore. It will support your shift through the awakening of all your senses, and it will help you shine, offering the connection, adventure and inspiration that our souls are longing for.
Your mind and spirit are fertile ground. They await the seeds of your imagination and ingenuity. Allow them to ripen and mature.
➤ †5 nights of accommodation and exclusive lodging
➤ †Daily yoga, breathing and meditation practices
➤ †Freshly made organic meals prepared by on site vegan chefs
➤ †Intuitive eating – the energetic connection between food and body (Marla Maples & Cat Faith)
➤ †Holistic anti aging technologies (Marla Maples & Carmen Anderson)
➤ †Nature Connection & medicine walk (Cat Faith)
➤ †Sunrise and meditation at crystal rock beach (Tara Sutphen)
➤ †Moon magic, sacred fire and drumming in ancient settlements
➤ †Boat trip and picnic at a secret beach
➤ †Persian brunch in the forest hosted by Bijan Anand
➤ †Trip to Palma and the historic city, dinner at Cap Rocat
➤ †Live energetic portrait drawings by Aniya Defries
➤ †Massage sessions (Pop Up Pamper)
➤ †Shamanic healing (Cat Faith)
➤ †Psychic readings (Tara Sutphen)
PRICES AND ACCOMMODATION
➤ Transport from the airport, food, workshops, trips and individual sessions are included in the total price of the retreat. Flights are NOT included.
➤ We offer different categories of accommodation:
➤ †ROOM 1: 7000 usd/ person – this is the most luxurious room in the villa, it has a bathtub in the bedroom, bohemian style, a private terrace, king size bed, perfect for couples or very close friends.
➤ †ROOM 2: 6000 usd/ person – this is the white bedroom, idyllic, decorated in the classical mallorcan style, large bed, perfect for two girls sharing or a couple.
➤ †ROOM 3: 5500 usd/ person -this is a beautiful apartment for 3 people with 3 separate beds. Very spacious bathroom, with a beautiful oval bathtub, and access directly to the terrace. This apartment is ideal for people who haven’t met before or friends.
➤ †ROOM 4: 5000 usd/ person – this is a gorgeous room with romantic vibe and a large bed, ideal for couples or close friends. Spacious bathroom and access directly to the terrace.
FINCA OSA MAJOR
PRICES AND ACCOMMODATION
➤ †ROOM5:4000usd/person.Thisisaverychicroom, with great view, large bed, nice bathroom with shower, great for couples or friends.
➤ †ROOM6:4000usd/person-verycozyroom,twinbeds, nice bathroom, breathtaking view, great for people who haven’t met before.
➤ †GLAMPINGAREA–2500usd/person-wecallthisthe glamping area as it is the glamorous version of camping. This is a small bungalow outside of the Finca, surrounded by amazing nature. It has a little kitchen and its own bathroom. It can hold 4 people in separate beds.
➤ †TEPEES–2500usd/person-threetepeesarebuilton the property in the most astonishing settings. They are very spacious, comfortable and have wood floors and beautiful decorations. Each tepee has two twin beds. This is an amazing experience for nature lovers. Bathrooms and showers are right by the tepees or close to the swimming pool area.
+1424-781-7103 (leave a message)
Registration: Name, Address, Phone – Please leave a Deposit to hold your place
Let our Soul Shine! We look forward to spending time with you!