OTO invites you to join their at home ‘Find Your Space’ retreat - a meaningful 12-hour event featuring a host of energising CBD experiences, self-care practises and a cookalong session, encouraging you to ‘Find You Space’

Ahead of the retreat on Saturday 20th March, the below includes everything you need to enjoy the day, outlining timings, links and key information - enjoy.


Time: 10am
Please click here to access the live session

Commencing with an energising live yoga class with online wellness sanctuary, The Wellness Works.


Time: 1pm
Please click here to access the live cookalong

Taking the form of an exclusive masterclass with renowned nutritionist, Rosemary Ferguson.

This session will teach skills to put into practice every day, encouraging you to feel better both mentally and physically - a reflection of Rosemary's philosophy.

For the live cook along session, Rosemary will be showing you how to make Black Dhal with Spinach and Cauliflower Rice (serves 4).

The recipe is inspired by OTO’s Amplify CBD Seltzer, with subtle fruit flavours of bitter orange and goji berry, blended with the gentle heat of hand-picked habanero chillies.

Ahead of the cook along, please ensure you have the below ingredients ready.

You will need:

  • 2 tsp ground cumin
  • ​​
  • 1 tsp turmeric
  • 3 tbsp olive oil
  • 1 fresh red chilli finely chopped
  • 1 small onion roughly chopped
  • ​​
  • 1 garlic clove crushed and roughly chopped
  • ​​
  • 1 tbsp ginger finely chopped
  • 30g pack coriander
  • ​​2 x 250g pouches puy lentils
  • 400ml can coconut milk
  • 1 can of chopped tomatoes
  • 300g spinach
  • 1 cauliflower ​

Rosemary has also provided a bespoke recipe for a breakfast and dinner dish, please see end of this email.


Recommended time: 8pm Please click here to access the Sound Bath

To finish off the retreat, you will be invited to slip into bespoke spa slippers to wind down with OTO’s award-winning Sleep Drops and a nourishing overnight CBD Face Mask, accompanied by a transformative sound bath.

This meditation class aims to guide you into a deep meditative state while you're enveloped in ambient sound, with Goldierocks, founder of IO Project, before putting on your silk eye mask and falling into a deep slumber.



Edamame and Mint Smash with Avocado (serves 2)

You Will Need:

  • 1 large ripe avocado, diced
  • 1 cup shelled, frozen edamame beans, thawed
  • zest of 2 limes
  • juice of two limes
  • 1 fresh green chilli, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon himalayn salt
  • 1/2 teaspoon pepper
  • pinch of pumpkin seeds
How To Make

Blitz or smash 1/2 cup of the edamame with 2-3 tablespoons of water till blended put blended edamame in a bowl add avocado, lime juice, zest, chilli, garlic, salt and pepper mix to combine leaving some of the avocado in pieces fold through remaining edamame add this to your favourite bread or alongside some oat cakes. Sprinkle with pumpkins seeds. serve and enjoy!


Cucumber And Dill Salad With Fresh Sea Bass (or Cannellini Beans)(serves 2)

You Will Need:

  • 1 cucumber
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion - thinly sliced and broken into rings
  • 1 bunch of fresh dill
  • 90g watercress
  • 2 fillets of seabass*
  • 1 tsp of caper
  • 2 lemons – zest & juice
  • How To Make

    Place the oven at 180 degrees. Prep the fish, transfer it to a baking tray lined with foil. Apply the zest and lemon juice all over the fish, add the capers, season well and add a drizzle of olive oil. Close the foil, forming a parcel. Place in the oven for 15-18 minutes, until cooked through. In the meantime prepare the cucumber salad, using a mandolin or grater slice the cucumber very finely. Make the dressing by placing the vinegar, salt, and pepper in a serving bowl and whisk together. Add the sliced cucumber, red onion and chopped dill - toss well. Marinate for 5 or more minutes. Remove the fish from the oven once done. Transfer the cucumber salad to your plate, place the watercress on top, followed by the sea bass. Season accordingly.

    *Cannellini Beans can be used for our plant-based guests