Welcome to our ' 'Find Your Space’' virtual 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'.
This exclusive retreat is to be enjoyed from the comfort of your own home, so it helps if you have a peaceful and calm environment - your own sanctuary. As you prepare for a full day of self-care, we recommend comfy clothes suitable for yoga, and creating a nice home ambience with candles, pillows and blankets to enhance the experience.
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.
You will need your laptop, to tune in to the day's flow, alongside the thoughtfully curated OTO retreat set that has been delivered to you home to enjoy alongside.
Your Day
DETAILS
10AM YOGA WITH THE WELLNESS WORKS
Commencing with an energising live yoga class with online wellness sanctuary, The Wellness Works.
11.30AM THE POWER OF CBD WITH ROSIE JOLY
Discover the power of CBD and what makes OTO unique
1PM - LIVE COOKALONG WITH ROSEMARY FERGUSON
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).
Ahead of the cook along, please ensure you have sourced the below ingredients and have them ready for the live session
Ingredients
- 2 tsp ground cumin
- 1 tsp tumeric
- 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 finally 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 page.
AT YOUR LEISURE, WE RECOMMEND 8 PM - GOLDIEROCKS OF IO PROJECT
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. This is pre-recorded, so you can enjoy at anytime.
please use earphones if you have them for the perfect experience.
RECIPES
BREAKFAST
Edamame and Mint Smash with Avocado (serves 2)
Ingredients
- 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
Instructions
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!
DINNER
Cucumber And Dill Salad With Fresh Sea Bass (or Cannellini Beans)(serves 2)
Ingredients
- 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
*Cannellini Beans can be used for our plant-based guests
Instructions
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.