A NUMINOUS RETREAT: RE-WRITE YOUR LOVE STORY

Love-centered astrology, meditation into the heart space, water ceremony, creative writing, crafting, sharing, and play…it’s our first Numinous retreat! And an invitation to Re-write Your Love Story.

Friday, July 15th- Sunday, July 17th

The Numinous Presents :: Re-Write Your Love Story

A Holy F*ck + The Temple of Venus Women’s Retreat

Location: Maha Rose North – Catskills, Upstate NY

Love, dating, sex, partnership: where do you stand on these Venus-rules issues? What are the stories you have inherited and internalized about love, and how would you like to re-write them?

Join Numinous founder Ruby Warrington, with contributors Alexandra Roxo and Elyssa Jakim, for a weekend of discovery and creativity tailored toward telling your True Love Story. During this magical weekend, we will delve into our femininity and sensuality. We will release old wounds that may be blocking us from getting the love we want, to manifest the love we do want. We will balance our career driven warrior women with the open-hearted goddesses we are.

Think: love-centered astrology, meditation into the heart space, water ceremony, creative writing, crafting, sharing, and play.

Read on for the actual schedule…

Healing space at Maha Rose North

:: FRIDAY ::
3:30pm – 5:30pm: Arrivals.

6:00pm – 7:00pm: A Welcoming Feast and meet & greet.

7:30pm – 9:45pm: Workshop 1 HELLO HEART. Let’s get real about where we’re at with sex and love, setting our intentions as individuals and as a group. An open discussion and sharing circle with live coaching, led by your guides for the weekend.

:: SATURDAY ::
7:30am – 8:00am: Morning Angel Meditation led by Alexandra.

8:30am – 9:30am: Breakfast.

10:00am – 12:00pm: Workshop 2 RE-WRITING OUR LOVE STORY led by Ruby. What are the fairy stories we tell ourselves about love? What are the myths about romance and dating that we’ve absorbed, both individually and as a collective? And what fantasies have we bought into about what it means to be a sexual woman? In this workshop we will delve into our birth charts, using storytelling and journaling exercises to excavate these often limiting beliefs, examine how they may have shaped our love story to date, and re-write the script of a more authentic, fulfilling, and heart-centered future love story.

12:30 pm – 2:30 pm: Lunch & personal Time. Journal. Lay in the grass. Sing in the woods. Cry. Be.

3:00 pm – 5:00 pm: Workshop 3 DO IT LIKE A DOLPHIN led by Elyssa. Lemurian water ceremony with mermaids and water fairies in the nearby lake. BYOB. (Bring Your Own Bikini)

BYOB (bring your own bikini) for the water ceremony

6:30 pm – 8:30pm: RITUAL DINNER aka PRIESTESS FEAST There was something to the way the Greeks and Romans did it. Though we won’t be communally purging this time, we will be lighting candles, wearing beautiful dresses, and ceremonially celebrating together.

8:30pm – 10:30pm: Workshop 4 HEART 2 HEART RITUAL led by Alexandra. Let’s get deep into what’s holding us back, clear some shit out and hold space for release and clearing in the heart and womb space. We will work with the Mother Mary and Mary Magdalene energies and archetypes, balancing our own polarities of Divine Feminine energy. Ending with a burning ceremony.

:: SUNDAY ::
7:30am – 8:00am: Morning Angel Meditation led by Alexandra.

8:30 am – 10:00am: Workshop 5 GET WHAT YOU WANT We’ve talked to our hearts and our wombs, we’ve the cleared old stories out. Now what? Let’s manifest our true heart’s desires, and and cultivate our sensual sides. This workshop introduces concrete tools for manifesting true love and partnership to incorporate into your daily practice. Followed by live coaching.

11:30 am – 1:00 pm: Workshop 6 FAIRY BRUNCH A date with your inner Wood Nymph
led by Elyssa. We will call in our fairy spirits to bring sexiness, play and fun to our love lives
over brunch!

2:30pm – 3:30pm: CLOSING RITUAL We will pull our energies together to seal the deal, sending our prayers into the earth and heavens with a candle that we can all take home.

Accommodation at Maha Rose North on The Numinous

:: PRICING ::

Retreat with all meals and two nights lodging | $640

Retreat with all meals and camping | $600

Retreat with all meals | $520 (guests to arrange own accommodation)

Sign-up online here. EARLY BIRDS! Book with a friend before June 17 and both receive a $50 discount. Installment payment plans are also possible—please contact Maha Rose to inquire on: [email protected].

:: BIOS ::

Ruby Warrington is a writer, curator, creative consultant, and founder of The Numinous, an online magazine where “material girl meets mystical world.” With 18 years’ experience in lifestyle journalism, she was formerly Features Editor for the UK Sunday Times Style magazine, and her writing has appeared in numerous publications on both sides of the Atlantic. Ruby has also been an astrology enthusiast since she discovered, aged three, she’d been born in the year of the Dragon. Her first book, a volume of “mystical self-help,” will be published by Harper Collins in Spring 2017.

Alexandra Roxo is a filmmaker, writer, and creative intuitive coach. She has been making films and shows about her spiritual journey with the Divine Feminine for the last 15 years, including the hit show Be Here Nowish and as a writer for the Numinous. Her work has been featured in Vogue, The New Yorker, i-D, Dazed, The Wall St Journal, London Times and more. She has been leading group rituals and women’s circles, high priestessing weddings, and facilitating creativity healing workshops off and on for 10 years.

Elyssa Jakim is a Reiki master, ceremonialist, and intuitive. She is a co-founder of Fairy School, held at Maha Rose, an after school program connecting children to their magic. She likes to connect adults to magic too, and has been known to incorporate fairies, unicorns, and mermaids into all aspects of her life and work. Elyssa co-created The Temple of Venus with The Numinous, a community art space and later monthly column focused on healing issues around love, sex, femininity, and everything in between. She received her Reiki Mastership with Lisa Levine, founder of Maha Rose.

THE MAGIC INGREDIENT: HAVE A HIGH-VIBE THANKSGIVING

Blindside your folks with these tasty vegan, gluten-free dishes, for a totally high-vibe Thanksgiving y’all! Recipes by Raquel Griffin. Photos: Oliver English

:: CHIA CORNBREAD WITH CARROT MAPLE MISO “BUTTER” ::
This is the perfect crowd pleasing vegan, gluten free Thanksgiving comfort food that even your SAD (Standard American Diet) loving relatives will enjoy. And it’s also easy-peasy to make. Vegan, Gluten Free Chia Cornbread with Carrot Maple Miso “Butter”. It’s a recipe. Make this.

Vegan Gluten Free Chia Cornbread
Makes 16 servings
1 – 20 oz. package gluten Ffee cornbread mix (like Bob’s Red Mill)
1 ½ cups fresh almond milk
2 tablespoons chia seeds soaked in 6 tablespoons water
½ cup coconut oil

DIRECTIONS
Have all the ingredients at room temperature. Preheat oven to 375°F. Generously grease a 9 x 9-inch pan. Place cornbread mix in large bowl. Add milk, chia and water mixture, and oil. Mix until blended, then mix vigorously for 30 seconds more.Pour into prepared baking pan. Bake until golden-brown, about 25 minutes.

Carrot Maple Miso Butter
Makes 1⅓ Cups
2 cups carrots, peeled and chopped into 1-inch pieces (about 6 medium sized carrots)
2 tablespoons chickpea miso (like South River Organic Chickpea Miso)
1 tablespoon maple syrup
2 tablespoons melted coconut oil

DIRECTIONS
Place the carrots into a pot of simmering, salted water. Simmer for 10-15 minutes, or until the carrots are very easily pierced with a fork. Drain the carrots. Place all of the ingredients into a high-powered blender or food processor and blend until smooth. Add water as needed to get a light, spreadable texture. Store the butter in an airtight container in the fridge. It will keep for up to five days. Serve with cornbread.

(Butter recipe adapted from The Full Helping)

:: COZY GREEN SOUP WITH SPICED PUMPKIN SEEDS AND HORSERADISH CREAM ::
This is the perfect winter soup when it’s cold and blustery outside and all you’re looking to do is cozy up under the covers. It also helps that this recipe is pretty flexible and can be whipped up with virtually whatever green items you’ve got on hand – that wilted kale, failing broccoli and any other sad sack green veggies taking up residence in the back of your fridge. Cozy Green Soup with Spiced Pumpkin Seeds & Vegan Horseradish Cream. It’s a recipe. Make this.

Makes 6-8 servings
3 tablespoons coconut oil
1/3 cup chopped leeks (or onions if you haven’t got leeks)
6 cloves garlic, minced
6 cups fresh almond milk (or store bought…if you must)
5-6 cups of whatever green veggies you’ve got on hand, roughly chopped
(Escarole, Spinach, kale, purslane, celery, broccoli, even cauliflower will do.)
2.5-3 cups cooked quinoa
1 avocado
2-3 tablespoons Bragg’s Liquid Aminos
3 tablespoons nutritional yeast
2 teaspoons each of sage, basil & rosemary
Sea salt
Freshly ground black pepper

For the fresh almond milk
6-8 tablespoons of raw almonds (soaked overnight)
6 cups of filtered water

For the spiced pumpkin seeds
1 cup raw green pumpkin seeds (pepitas) or any nut except peanuts
2-3 tablespoons coconut oil
1 teaspoon smoked salt (garlic salt will also work)
1/2 teaspoon cumin
1/2 teaspoon coriander

For the vegan horseradish cream (optional)
½ cup plain Almond Milk Yogurt (like So Delicious Plain Almond Milk Yogurt)
3-4 tablespoons Vegenaise (or any non-dairy style “mayonnaise”)
1 tablespoon horseradish
Sea salt & fresh black pepper to taste

DIRECTIONS
To make the cozy green soup: Begin by sautéing the leeks and garlic in a pot until the leeks are translucent. Then add all the chopped vegetables along with the fresh almond milk, basil, sage and rosemary and simmer for 8-10 minute or until veggies are soft. From there, transfer the contents of the pot into your blender or food processor, then add the avocado, Bragg’s Liquid Aminos, nutritional yeast and quinoa and blend until mostly smooth (about 2-3 minutes on high). Serve topped with a dollop of horseradish cream and a sprinkling of spiced pumpkin seeds.

To make the fresh almond milk: Combine soaked almonds and water in any high-powered blender and blend on high until the consistency is smooth, frothy and light about 2-3 minutes.

To make the pumpkin seeds: Preheat the oven to 350°F. Toss the seeds with coconut oil and spices. Spread onto a sheet pan and bake until toasted, about 10 minutes. Cooled pumpkin seeds can be stored in an airtight container for up to 4 weeks.

To make the horseradish cream: Combine almond milk yogurt, Vegenaise, horseradish, salt and pepper in bowl. Whisk ingredients together until smooth.

 

What’s your favorite high-vibe Thanksgiving dish? Please (really, please) share in the comments below, or show us on Instagram, Facebook or Twitter.