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how to make nut milks and patés, and gives tips on im­prov­ing our di­ets.

Akasha prac­tises what it preaches, serv­ing ve­gan meals that are gluten- and sugar-free, and made mostly of or­ganic, sea­sonal lo­cal pro­duce. It all sounds very wor­thy, but it’s not: meal­times are fun and even non-veg­gies rave about the food, which is al­ways colour­ful, plen­ti­ful and full of flavour, from buck­wheat and beet­root break­fast pan­cakes to raw choco­late pud­dings (and there are three meals a day, so no one goes hun­gry).

The ros­ter of res­i­dent yoga teach­ers changes reg­u­larly. I love Mar­i­ana Dra­gan’s hatha flow and yin, which is gen­tle yet deep (geared more to­wards be­gin­ners and in­ter­me­di­ates). The sun shines enough for us to prac­tise out­side – even though it’s Novem­ber. There’s reg­u­lar med­i­ta­tion, too, and a pow­er­ful sound bath ses­sion one evening, where we lie fully clothed as the sound of the gongs wash over us (no get­ting wet re­quired).

There’s also an out­door hot tub, an in­fra-red sauna with a huge pic­ture win­dow over­look­ing the moun­tains,

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