Boghill Centre News  

   
News:

Hi all! See this months news page on our website with lots of lovely photos click here. Or become our friend on Facebook! Lots of photos and videos… Click here… And we're also on Twitter… There's so may ways to keep in touch!

Late availability:

There are a few spaces left on both our upcoming Cob Building Weekends with Liam Carroll -  

Discover how to build in a sculptural
and environmentally friendly way.
This workshop will give you hands-on experience in the construction of a small cob building including windows, doors, glass bottle facades and a living roof.
Cob is an ancient building material that has been used since prehistoric times. It is made by mixing clay with straw, sand and water.

Dates: 5th-7th March and 26-28 March (friday evening to sunday afternoon)
Special price! €50 per person for the first weekend! (5th-7th)
Normal price: €189 including hostel accommodation and all meals.
Day rate: €57 no accommodation, lunch only.
Discounts: offered for low income and students.

Coming up in the next few months...

Beyond Yoga “Liquid Ways to Lasting Wellbeing” Easter retreat
With Ken Ryan 1st - 5th April

Obtain nourishment from natural, raw, live, liquid foods: juices, raw and cooked soups alongside Boghill’s delicious menu of wheat free, dairy free, sugar free, divine foods. Deeply cleanse the body and mind through Yoga Purification techniques & powerful cleansing teas - beautiful Tea Ceremonies each morning.
Special extra for the Easter Retreat:
Think not that you will be missing out on your Easter chocolate treat. . .
Make your own sugar/wheat/dairy-free delightfully healthy chocolate  Detoxing can be not only delicious, but even decadent!
 

Tribal Spirit Drumming
With John Bowker  19th-21st March and 30th April-3rd May
For more information phone John - 065 6835736
For Bookings phone Rachel - 02773085


Sweat Lodges (with Moon Lodge)
With Carl Big Heart  27th - 31st May
Separate lodge each day, 10am to 6pm on Saturday and Sunday.
Talk on Friday
Ground Fee: €40. The fee/cost is to cover our expenses for the firewood, rent of facilities, transport, etc. Concessions are available - please ask.
Booking and Information:  Miriam : 098 42836

Plus all our regular Summer workshops are now open for bookings:
Traditional Irish Music
Creative Energy
Eco Experience
Beyond Yoga

Round up: What’s been going on in February?

Snow interfered with our first ever Cob Building workshop! Typical because it had been lovely for weeks in the run up to it… I guess it must still be winter after all! Unfortunately we had to cancel the workshop but we've rescheduled it for this coming weekend (see above - late availability section).

     

     

See our photo gallery for more winter wonderland photos...

We've joined Twitter, so for those of you who tweet we'll soon be up and running with all the latest Boghill happenings at your fingertips. Once we get our heads around this new bit of technology that is!

We are progressing with our ecotourism training as part of the Burren Ecotourism Working group and the end is in sight. The group is hoping to develop accreditation for packages of activities and we're working hard to make sure some of our workshops at Boghill get certified.
 

Recipe of the month

See our online shop to buy our cookbook and other Boghill goodies!

Lentil Pie

Ingredients:

Pastry (see page 58)

1 cup red lentils

1 tsp each of dried sage, rosemary, thyme (more if fresh)

(pinch of cayenne – optional)

2 heaped tbsp tomato purée

1 large carrot

1 small parsnip

Some turnip or swede

2 small handfuls sunflower seeds (or ground brazil nuts)

Salt and pepper

Method:

Make savory or plain pastry (see page 58) and line a 9 inch flan tin then leave it to cool in the fridge.

Soak red lentils, rinse, then put into a saucepan with 2 cups boiling water, sage rosemary, thyme, tomato purée, chopped carrot. parsnip, turnip or swede.

Simmer until cooked then leave to cool.

Season with salt and pepper.

A little pinch of cayenne is also good in this mixture if you like a hint of heat.

Fill the pastry case with the lentil mixture.

Cover completely with whole sunflower seeds or if you don’t have these then try some brazil nuts ground finely in a food processor.

Bake for about 30 minutes at 180 degrees C.

        New stuff - Eco Experience weeks, Boghill Woodland Project, Eco Schools Programme...

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