Leaving France behind, I made my way to Rome and   then jumped on a train going north towards the hills of   Sabina in the Lazio region. Here, I would find the In Sabina yoga retreat centre, where I would spend the next 6 weeks cooking for retreat groups. This incredible opportunity arose through Levity Cuisine, a collaboration of holistic chefs who aspire to cooking with consciousness and with whom I’m currently working in partnership. 

Having arrived late at night, there wasn’t much I could see but I was shown to my new home, a beautiful caravan in the garden! I fell asleep exhausted and in anticipation of what my surroundings would be like by daylight. I wasn’t disappointed! The centre is a 17th century house set amongst olive groves, fruit trees and rolling hills. It's no wonder groups of yoga lovers come here year after year to enjoy the amazing sense of peace and calm and to practice yoga on the incredible platform, which overlooks the valley. I fell in love with it all immediately! 

So, my first week of cooking has come to an end and its been a lot of fun. I spent the first few days finding my way around the kitchen and making menu plans for the coming days.  But with a thriving vegetable garden at my disposable, as well as buckets of olive oil from the trees, it wasn’t long before I found my flow! I’ve been making use of the masses of greens, especially chicoria, which is extremely bitter and needs to be boiled for sometime before you can begin to use it. Once boiled, it's completely delicious, sautéed with some olive oil, garlic and lemon and tossed with salt and almonds. On the vegetable and salad front there's been lots to choose from, although I can see my creativity will be put to the test with the vast numbers of tomatoes, courgettes and aubergines which seem to emerge from the garden on a daily basis! I've also been experimenting with risotto but risotto made with brown rice and no dairy. It may sound dull but my risotto primavera (spring vegetable risotto) was one of this weeks most favourite dishes. Typically, it's made by adding grated potato, carrot and courgette to the risotto rice - as well as lots of butter and parmigiano, of course! But this dish is also delicious with no parmesan or butter. Olive oil is used instead and the potato helps to make the brown rice really creamy. The end result is a beautifully creamy and colourful risotto, which is light and nutritious. 

The week ended on a high note with a little party by the pool and lots of dancing. This group of yogis knew how to have a good time! But it was soon time to say goodbye and prepare for group number 2 - the Austrian ashtangas. We shall see how this next week unfolds! 

I'm not quite sure where the days are disappearing to but they seem to be flying by in a culinary whirl. I wake up in the morning thinking about food, I spend the day cooking food and I go to bed planning food menus for the following day. Even my dreams are a food journey! But it is truly wonderful to be immersed in doing what I love most and it's even more magical to be doing it in such beautiful places. My summer of cooking for retreats began  at Chateau de Robernier, an amazing 16th century castle nestled in the french countryside  close to Cotignac in the south of France. The castle was renovated in 2006 by a young couple who now live there but run it as a business, hiring it out for weddings, events, retreat holidays and parties. The old building has been beautifully preserved, although the taste is verging on kitch with black marble bathrooms and an odd mixture of furniture and decor.  So, here in the kitchen of the chateau, alongside holistic chef and friend Hayley North, we were battling the elements with some very ancient and dilapidated equipment, whilst trying to create gourmet food for the guests of In:Spa healthy holidays company. Guests come here to enjoy a week of yoga, fitness, swims in the pool (possibly one of the most beautiful pools I have ever seen!) and of course our delicious food! The aim for many is to shed a few pounds, so our menu was created with this in mind, as well as wanting to give them a sense of a wholesome food regime, which both supports a healthy lifestyle and is easy to prepare at home. Breakfast was undoubtedly one of the favourite meals. Following a morning run, guests were hungry so our challenge was to to come up with new and interesting breakfast ideas. Some of the favourites were toasted buckwheat, quinoa and oat flakes in soya yoghurt with berries and almonds, hard-boiled eggs mashed lightly with mustard and capers served on rye toast and mango and rocket smoothie. The highlight of the week, however, had to be Hayley's phenomenal raw lasagne, a dinner party masterpiece which is highly nutritious and full of colour. So from here, its on to Insabina yoga retreat centre in Italy, where i'll be spending 6 weeks cooking in the Italian countryside. I'll have lots of culinary tales and recipes to share so keep checking for updates!