4 Seasons’ Adventurers (Velo Cape Breton’s Jacques & Micheline)

Do you remember the feeling of joy when you first got on a bicycle (or motorcycle) when you

were able really to GO somewhere?  We get a number of passionate cyclists (and bikers) coming to

Cabot Shores from near and far…

…And every once in a while, you meet pioneers who make a big difference around Cape Breton, who help

guide people on and off Island.  These  “travel adventurers”  fit into a special category for me  and two avid cyclists–

Jacques  Cote  and Micheline Guillot started  a bicycle  club 9 years ago called  Velo Cape Breton (helping cyclists here and

from around the world explore Cape Breton, have fun and promote good health all in one full swoop)

I went to their annual dinner (described elsewhere) to give them a Cabot Shores  “adventurers award”for their summer activities and for their daring during last year’s

Valentine’s Getaway Weekend (they braved a snowstorm to be in our Bistro and Lodge) and then the next morning

carried on their 4 seasons of adventure, by snowshoeing up the wilderness trail to Indian Brook Great Falls…

Bistro Fun & Bike Fitness

Winter adventures: to Indian Brook Falls

Join us for a Vegetarian Cooking Retreat, facilitated by Barbara, Cabot Shores’ master gardener and vegetarian/vegan chef.

This is a unique opportunity to explore vegetarian cooking indepth, expand your repertoire, increase the amount of vegetables in your diet, learn to cook with seasonal vegetables, and most importantly, trust yourself in creating new flavour combinations, depending on what staples and vegetables you already have in your fridge and pantry.

The dishes you will learn to create are all vegetarian; however, you need not be a vegetarian to enjoy them! serve them as a side dish with fish or meat – they are sure to delight.

There will be vegan variations for each dish. If you wish you will also learn gluten-free options for some of the these dishes.

Barbara’s Cooking Philosophy

Keep a staple of seasonal (and thus more likely local) vegetables in your fridge and cook with what you have around
Aim to have 1/2 of your diet consist of vegetables
Keep an array of spices and know them
Grow your own herbs, in pots if necessary, and use them
Keep staples such as Tamari, sesame oil, seeds, shredded coconut, agave or maple syrup, sucanat, extra-virgin olive oil, coconut oil, and more in your pantry to help you vary your dishes
Learn to make basic dishes you like, then begin to vary them.
Taste and adjust as you go along. Be willing to experiment, use your imagination, play, omit, make mistakes and recover in the kitchen.

Vegetarian Cooking Retreats with

* Duration: 2-7 days in September and October 2012

* May design an individual retreat or participate in a small-group retreat

* Depending on length of your retreat, may choose to focus on 1-3 of these aras of interest:
Learn to cook with what you have using seasonal (and thus more likely, local)  vegetables
Learn to make basic dishes you like, then begin to vary them
Learn the use of an array of spices and how to combine them; also learn about their medicinal properties
Learn how to make yogurt, chutneys, Kimchi, and how to grow sprouts
Discover how to use staples such as Tamari, sesame oil, seeds, shredded coconut, nutritional yeast, agave or maple syrup, sucanat, extra-virgin olive oil, coconut oil, and others to enhance flavour
Taste and adjust as you go along. Be willing to experiment, use your imagination, omit, play, make mistakes and recover in the kitchen.
Learn to maintain an uplifted cooking environment

or

* Simply spend time with Barbara as she harvests, cooks & processes vegetables & fruits from her gardens and from the wild, observe, ask questions, pitch in, taste and play.

Every day, under the guidance of Barbara and other Cabot Shores’ staff & guides, you will:

Spend time in the kitchen, planning, prepping, observing, cooking, tasting and helping to produce meals

Roam Cabot Shores’ grounds on land and water, discovering local flora and fauna,

Spend time in the gardens and forage for wild foods

Spend time in a contemplative practice such as journaling, photography, meditation, Qi Gong etc

What is Acupuncture?

Acupuncture is an ancient Healing Art that comes to us from China, Japan and other Asian countries. Endorsed by the World Health Organization (WHO), and traditionally a preventive medicine, it continues to be used by over one third of the world’s population as a primary form of medicine. Acupuncture works well with other forms of medicine, including Western medicine.

2. How does Acupuncture work?

Acupuncture balances a person’s life energy, or Qi (pronounces “Chee”). Everything in us – all physical and non-physical (i.e mental, emotional) processes depend on the presence of Qi, and Qi is present in all living beings. This life energy, Qi, circulates throughout the body in channels, called Meridians. Treatment is based on the premise that health is maintained by a free flow of Qi. A block in this flow may cause disease much like a blocked coronary artery may cause heart disease. Illness and symptoms are associated with some imbalance in the flow of Qi and are considered the body’s cry for help. Lightly touching the Qi energy with acupuncture needles is like opening a gate or releasing congested areas, allowing the Qi to once again circulate freely thereby restoring health.

3. What is Acupuncture effective for?

Acupuncture can be effective for a range of conditions, including but not limited to:

• Respiratory, Digestive and Circulatory conditions;
• Menstrual, Reproductive and Menopausal problems;
• Neuro-muscular disorders;
• Addictions;
• Anxiety, Depression, Trauma and other psychological problems;
• Insomnia;

Acupuncture also strengthens the Immune System, provides relief from chronic conditions, and promotes overall well-being, personal growth and inner core strength. A variety of people of all ages have found Acupuncture to be effective where other forms of treatment have been unsuccessful. Because Acupuncture treats the whole person, people often report an overall improvement of health in addition to improvement in the condition they originally sought treatment for.

4. What can I expect from an Acupuncture Treatment?

Most individual Acupuncture Treatments last about one hour. You can expect to have a detailed history taken during your first treatment, and a detailed check-in during subsequent sessions. The acupuncturist will keep a confidential chart in which she tracks your progress. You may ask any questions you like about the treatment or the acupuncturist herself.

Before the actual treatment, the practitioner will feel your pulses to help her in determining the best course of treatment. She will also feel your pulses after inserting needles and at the end of the treatment.

She will then insert several very fine, sterile, disposable, stainless steel needles into different point in your body – called acupuncture points. Some of these needles will stay in place for a time, others will be removed immediately, depending upon your symptom and your pulses. You may be asked to rest with needles in place for 10-15 minutes. Some people will feel improvement in their condition immediately, for others it may take some time – either way is normal and cannot be predicted in advance of treatment.

5. Who practices Acupuncture?

Acupuncture is practiced by a Licensed Acupuncturist (lic.Ac.) who usually has a master’s level training. The profession is regulated by the same medical boards that regulate MDs.

6. How often should I get an Acupuncture Treatment?

This depends on your reasons for coming to Acupuncture.

If you would simply like to experience relaxation, a decrease in stress-induced symptoms such an overactive mind, worrying, muscle tension, disturbed sleep etc – you are very likely to notice improvement in these symptoms from just one session. This can be especially helpful at the beginning of your vacation as it allows you to leave behind your regular life for the time being and take full advantage of your time off. If, on the other hand, you are experiencing more serious conditions, more intensive and/or more regular treatments are called for.

Any sort of painful musculo-skeletal condition responds well to 2-4 treatments, scheduled closely together, say every day or every other day. More chronic conditions respond best to 2-3 sessions scheduled closely together, followed by regular treatments, say every 2-6 weeks, depending on the condition. What health practices can I do myself to make an Acupuncture Treatment more effective?

I suggest that you do the following:

· Drink at least 2-3 quarts of plain water each day – you can work up to that over the next few weeks – as this helps to settle the treatments.
· Engage in some form of regular exercise.
· Be sure you get some type of quiet time every day – it can be brief.
· Keep your coffee consumption to a minimum – caffeinated teas are fine.
· Drink 1-3 cups of green tea daily – steeped for at least 5 minutes.

7. Are there any Side Effects to Acupuncture?

There are very few side effects to Acupuncture, especially when compared to things like medications or surgery. Sometimes people will experience very minimal and short-lives pain or aching; you might get a bit light-headed (it’s important to have recently eaten something before getting acupuncture) and at times there may be a bit of bruising. It is also important to note that you may experience what is termed a Healing Crisis – whereby there may be an initial, very short-lived aggravation of your symptoms, lasting up to a few hours, followed by marked improvement. Healing Crises are a relatively common, but generally not a cause for concern.

8. What About Auricular Acupuncture?

Auricular (Ear) Acupuncture is a separate system of acupuncture. Some acupuncturists practice only this type of acupuncture.

Auricular Acupuncture is most effective for conditions like Anxiety, Depression, Insomnia, Addictions, and Allergies. At Cabot Shores, it is often incorporated into an individual Acupuncture session. Auricular Acupuncture is often provided in a group setting, and for mental conditions and addictions it can be more effective this way. Provided in a group setting, it is highly cost-effective as well as community-building. Groups such as Community Mental Health Centers, Veterans Groups, Detox Centers often employ this form of acupuncture.

On January 20th, members, volunteers and friends gathered at the Dobson Yacht Club in Sydney to celebrate Velo Cape Breton’s 9th annual potluck & awards banquet.

A delicious spread was laid out for guests to enjoy while events from the past year were reviewed along with a look at the upcoming rides and events that are in the plans for 2012.

Fun games took place throughout the evening with the announcement of the 2011 awards winners following. Some of the awards handed out during the evening included Most Improved Cyclist, Most Motivating Cyclist & Community Spirit Awards. Cabot Shores took home the 2011 Bicycle Friendly Award which is awarded to a business which prides itself on reaching out and supporting cyclists not only from Cape Breton but all over the world. The award stated the following:

“Barbara & Dr. Paul- whenever the need arises you were always there to lend a hand to passing cyclists. You take pride in reaching out in seeing other people smile. Thank you for rolling out the red carpet to our visiting cyclists.“

Having been repeatedly asked for the vegetarian and vegan recipes for the dishes served in our Bistro, we are offering a medly of Cabot Shores Winter Veggie Recipes.  All the vegetables used are considered winter vegetables and should be available locally and/or from your own root cellar.  All the recipes use fresh, non-processed ingredients and produce dishes that are tasty, nutritious and healthy.  They can be modified for vegans.

Please note, all the recipes serve 4.

We encourage you to try them out and let us know how it turned out. We also encourage you to expriement with substitutions and let us know about that as well – sometimes, the best dishes result from this kind of playing around.

Have fun and enjoy!

Barbara

Cream of Buttercup Squash

Preheat oven to 375

Cut 1 large or 2 small buttercup squashes in half, remove seeds (save them for roasting), and cut the halves into smaller pieces

place squash pieces on baking sheets and bake until soft and brown around the edges, remove from oven and cool

In the meantime:

Dice one large onion and sautee over meditum heat in 3 T extra-virgin olive oil until translucsent – stir frequently

Add 3 minced stalks of celery and sautee until soft – keep stirring

Add 4 cloves or garlic, minced, along with a dash of cayenne, 1 t ground ginger, 1 T brown sugar – stirr frequenty – set aside

Remove the peels from the squash and process in a food processor with 1 c water (may need to do in two batches with a bit more water)

add 1 t salt, 1/2 ground pepper

add the onion-celery mix and process until smooth

Pour mixture into a pot with a thick bottom and heat slowly

Adjust salt & pepper

Just before serving, may wish to add 1/2 c cream, or 1 c coconut milk, or 3 T butter

Serve topped with a few roasted seeds (see recipe below) or diced chives – enjoy!

Roasted Squash Seeds

Use seeds from winter squash or pumpkin, remove extra threads of flesh and wash

Marinade for 1-6 hours in a dash of soysauce, 1-3 T extra-virgin olive oil or toasted sesame oil

Spread the seeds on an oiled baking sheet roast at 375 until golden brown

Stir and turn the seeds frequently

Seitan-Shiitake Stew

In a bowl, soak 1/2 c dry Shiitake mushrooms in 1-2 cups boiling water for 2-3 hours – when soft, cut into 1/8″ slices, save the soaking water!

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 4 dices cloves of garlic – stirring frequently

Add 1 t dry thyme leaves (if available, use 6 sprigs of fresh thyme instead), 1/2 t pepper – stirring frequently

Add 2 green peppers, cut into 1″ squares

Add 3 peeled & cut carrots – may need to add 1-2 T olive oil

Add 1 lb of pre-made Seitan, cut into 1/2″ pieces, coated with 2 T of flour – mix with the other ingredients

Add the Shittake along with the soaking water stirring constantly

Add 1/2 c red wine

Adjust salt & pepper

Simmer covered on very low heat, stirring occasionally, for at least 1/2 hour

Serve over qinoa or rice or mashed potatoes with Beet Dlight (see recipe below)

For variations, you can add other vegetables, such as fennel, sweet potatoes or greens;  if Seitan is not available, try extra firm tofu instead.

Qinoa & Chestnut-Stuffed Delicata Squash

In a large pot, cook 1 cup qinoa in 2 cups light-salted boiling water until soft – set aside to cool

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 1 apple peeled and cut into small pieces

Add 4 dices cloves of garlic – stirring frequently – when done, mix together with cooked qinoa

Add 2 T extra-vigin olive oil, 1/4 c sesame seeds and 1/2 – 1 c roasted chestnut pieces – mix well

Add 1 c shredded mozzarella 0r crumbled tofu

Add 2 T nutritional yeast or soy sauce

Cut 4 Delicata Squash in half lengthwise & remove seeds, place on baking sheet

Fill the 8 Delicata squash halves generously with the qinoa mix

Bake the stuffed suash at 350 for at least 30 minutes, or until squash is done – you may need to loosly cover with tin foil if  the stuffing turns brown before the squash is fully done

Serve with Red Cabbage Supreme and Carrot Ginger Salad (see recipe below)

For Variation you may use a different type of winter squash, substitute cashew nuts for the chestnuts, or use brown rice instead of quinoa.

Red Cabbage Supreme

Sautee 1 diced onion over medium heat in 2 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add 4 dices cloves of garlic – stirring frequently

Shred a medium sized red cabbage and add to onion mix along with another 3 T olive oil – continue sauteeing while frequently stirring for 5 minutes

Add 1/2 c Balsamic vinegar, 1 t salt, 1/2 t pepper; may need to add 1/2 c water as well

Simmer covered on low heat until cabbage is almost soft

adjust salt & pepper, serve immediately as a side dish

Grated Carrot-Ginger Salad

Peel 12 carrots

Shred carrots and place into a bowl

Add 1/4 c lemon juice and mix well

Dressing:

Mix  1/2 c orange juice with 4 T maple syrup or Agave syrup, 1 t grated peeled ginger, 3 cloves minced or crushed garlic,  1/2 t salt, 1/4 t pepper & 1/4 c extra-virgin olive oil

Add dressing to shredded carrots

Serve at room temperature

Beet Delight

Cook 2 lbs unpeeled beets until just about soft

drain, set aside and allow to cool a bit

Wearing gloves to avoid staining your hands, peel the beets, cut them in half and further cut them into 1/4″ slice

Cut  1 small red onion into very thin slivers and add to beets

Cut 1 fresh pear into small pieces and add to beets

Dressing:

Mix together t T toasted sesame oil, 1/4 olive oil, 1/4 c balsamic vinegar, 1 t salt, 1/4 t pepper, 2 t honey – add dressing to beet mixture just before serving. Sprinkle withe 1/4 c roasted squash seeds. Serve at room temperature.

Stewed Pears with Almond Tapioca

Peel and quarter 2 pears

Simmer in 1/2 c water with 3 T sugar, covered, for 2 minutes – when done, drain (keep juice) and place 2 segments of pear into 4 small bowls

Soak 1 c quick-cook tapioca pearls in 4 c almond milk for 15 minutes

Cook tapioca-almond milk mixture over medium heat, stirring constantly, until tapioca pearls turn clear

Add 1/2 sucanat sugar (sucanat is dehydrated sugar cane juice) and stir into mixture

Add a dash of salt and 1 t almond extract – stir well

Serve hot over stewed pears

Book Now!

4 Comfortable 4 Star Chalets

Nestled amongst the trees and along the shoreline, Cabot Shores’s 4-star Chalets can accommodate up to 8 people. They combine exceptional comfort with a genuine feeling of simplicity and peace. Each chalet is characterized by a different roof color and its own specific interior organization and decoration; however, they were all created along the same principles:

• Wide-open spaces for gatherings of groups, friends, families and couples; they are ideal for special occasions.
• Built with beautiful natural materials; exposed timber facades and high quality furniture and equipment.
• A direct view of the ocean and easy access to the shore.

Click on the link below to find out more about each chalet.

Blue Chalet

Green Chalet

Red Chalet

Tan Chalet

Chalet Facilities

Each Chalet includes:

• 2 bedrooms, with a combination of queen, double and twin beds, depending on your needs
• 2 bathrooms
• A living room with double pull-out futon, armchairs, TV, DVD & VCR
• A sitting area for quiet reading and tea-time
• A dining area with a table and chairs
• A fully equipped kitchen with full size fridge, stove, oven, microwave, and all necessary pots, dishes and cutlery
• Ceiling fans and electric heat
• A covered deck facing the ocean

The chalets are well spaced on the property and off the road and main driveways, to ensure tranquility and privacy. The Lodge, beach and other amenities are just a few minutes away by foot. The Tan Chalet is wheelchair accessible, barrier free with ramps, in addition to having a wheelchair accessible shower.

Similarly to the rest of our amenities, the Chalets are all 100% non-smoking.

Other services and amenities include: fire-pits, laundry service, high speed wireless internet access in lodge, canoe and kayak rentals, evening entertainment, tours, guided expeditions, workshops, retreats and wellness services by appointment: acupuncture, massage, yoga, qi gong and meditation.

Join us today! Book Now or Check Availability & Pricing

Have you heard  the riddle – How many Vegans does it take to incite a Vegan Dinner at Cabot Shores?

Well, it’s 7  (why – it’s our lucky number….)

For more information on our Valentine’s Getaway Packages please click here.

Join us for the Vegan Valentine’s Fare – it’s gluten-free too!

Friday, 10 February, 2012,

Grated Carrot-ginger salad

Quinoa-Chestnut-stuffed Delicata Squash

Red Cabbage Supreme

White Bean puree

Stewe Pears with Almond-milk Tapioca

Price per person: $35 (exluding tax, gratuity and alcohol)

*******

Saturday, 11 February, 2012

Nibbles – Falafel bites

Cream of Coconut-Squash Soup

Tofu Palak Paneer

Chickpea Masala

Basmathi Rice

Chutney, Cucumber Raita

Baked Apple Surprise

Price per person: (includes live entertainment by the Heartwood Slacks): $45 (excluding tax, gratuity and alcohol)

For more information on our Valentine’s Getaway Packages please click here.

Enjoy!

Having reflected in gratitude on the amazing learning and accomplishments of our 2011  Volunteers, we now set forth our vision for 2012.

We are inviting people interested in Service-Learning at Cabot Shores who…

* Wish to live in a community of  people who enjoy working, serving,  learning and growing together

  * Aspire tol bring their kindness, generosity, an open mind, curiosity, skill, willingness, and full participation to everything they are asked to do

* Wish to learn about & expeirence Healing Arts such as meditation, Qi Gong, Morning Yoga with the intention of developing or deepening a daily body-mind practice

* Will do their magic in the gardens…harvest, cook with and put up produce

* Will help paint, clear out, clean and refurbish Dolly’s House, our summer staff house

* Will produce delicious, nutritious, mostly vegetarian staff meals (we do eat some meat and fish)…bake bread, make yogurt, granola, truffles and other delectables for staff & guests…learn to run our wood-fired pizza oven and create pizza for guests and staff…

* Will help move, set up & paint the Baby Bistro and  serve espresso, lattes, baked goods & treats to our guests as well as dispense information about Cabot Shores and outdoor adventures, rent out equipment, book tours etc

* Will care for our chickens and compost their manure…enjoy playing with Cosmo….discover where the moose and eagle live

* Will kayak, yolo-board, canoe on Church Pond, bringing back loads of seaweed for the garden mulch…Hike the Indian Brook Wilderness to several waterfalls….swim in the Atlantic, in Indian Brook and in Church Pond….

* Participate in guiding guests and each other on land and water….be guided in a sweat lodge or other Native ceremony

* Will attend local ceilidhs….go on a boat tour….visit Gampo Abbey & Kalapa Valley….explore the Cabot Trail and Cape Breton National Highlands Park

* Help set up & run festivals (Good Health Festival, Wabanaki Festival, Shambhala Harvest of Peace), retreats, Retreat Yourself (for young cancer survivors), BCANS (for Breast Cancer survivors), and Educational Programs (Road Scholar) and more to come….

* Will fish for mackerel by the Ferry and learn to process and smoke this fish….

* Will enrich our guests and each other with music and dance performances…

* Will take photographs…make videos…document events and adventures….

* Will serve meals to our guests, tend bar, and clean up after….

* Will help run our recycling & composting program and deal with garbage disposal….

* Will prune our apple trees….make trails….mow lawns….landscape…..cut & split & stack firewood

* Will help set up, furnish and decorate the tipi & yurt,  and small and large tents

* Will help with small building, maintenance (i.e. build cold frames, a small greenhouse, stain decks & research renewable energy projects)

* Are willing to engage in some, all, most of the above and more,  and are willing to do whatever is needed at any given time and learn about being comfortable with the unexpected, the things that get in the way, a bit of occasional chaos (the Chinese Character for Chaos signifies “A Place where Brilliant Dreams are Born”), and have a sense of humor….

If this is appealing to you, please get in touch with us:  Barbara@cabotshores.com.  Check us out on OrionGrassroots, WwoofCandada, Helpx, WorkAway and sign up for our newsletter on our website: www.cabotshores.com – we look forward to hearing from you! info@cabotshores.com

We are pleased to offer a Meditation Weekend based on DVDs of talks by Sakyong Mipham Rinpoche and Acharya Pema Chodron from the Being Brave: Transforming our World retreat held in Halifax last August.

This retreat was “aimed at awakening kindness and courage in order to shift the direction of human destiny and bring global change”

May 18, 5pm to May 20, noon, 2012

* Join us in sitting and walking meditation and contemplation practice

* View the talks on DVD

* Participate in discussion

All are welcome; no meditation experience necessary

Shared meals

Private rooms or dorm accommodations available or just attend during the day

Cost for retreat only: $35-100

Cost for accommodations: barbara@cabotshores.com

Information & registration: barbara@cabotshores.com, 902 929 2584