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The earth here is ridiculously generous and abundant. The unlimited supply of water that helps to fertilise the steep slopes come from the fairyland of mountain rivers and streams that source from the melting snows of Pelion mountains each spring season. There are 2 delicious rock pools with waterfalls within walking distance. Our taps offer the purest cool water but I most like to fill my water bottle from the drinking fountain in the ancient village square a mere 2 minute walk from Kalikalos.
There are no water restrictions, meaning our veggie gardens are, after a mere 3 weeks of planting, already full of every kind of herb and budding vegies. It is hard to imagine the variety of fruit trees and vines in the ‘hood. Cherries, pears, plums, kiwi, grapes, apples, quince, apricots, oranges, lemons, chestnuts, walnuts, you name it, not to mention the hundreds of roses. OhmyGod the roses. They bloom 3 times a year, even left unattended. We have jasmine, hydrangeas everywhere, fuchsias, chamomile, geraniums, the list goes on and on. I’ve been properly introduced to and how have a relationship with stinging mettles which grow everywhere. Nettles and nettle tea each day clear heavy metals from the system and are highly nutritious.
Then there is the sea, and the beaches. Say no more. In terms of the beauty, it’s a ‘pinch me’ situation.
Photo of the strawberry picker – Courtesy photographer Carmen Klemmer
My Greek holiday was a beautiful and profound experience. The community of Kalikalos in Kissos where we stayed taught me much about about how an established community works. The different energies of the people who live there and for those seeking an alternative way of life was inspiring and I feel that some of principles could be used here (Ed. meaning at Jules’s own community in Wales).
The scenery was so beautiful and the wild plants were abundant and healthy, they sang a song of serenity and strength. As well as working on the growing beds and composting area, I took time to wander the surrounding local landscape observing the wild plants and trees. My love of wildcrafting encouraged me to gather many wild plants for daily salads and healing infusions for the community. The plants also told me about their contribution to the land and the current energies of the people who were staying there. Mallow with her soothing nature was abundant and was healing the land and trying to communicate a need for quieting the busy mind. Her beautiful pink flowers were dancing and weaving a joyful energy for the people to take when needed.
My time in mountains was probably the most beautiful and memorable as I was able to harvest wild mountain sage which I have brought home to Corn Helyg for teas and smudge sticks.
Love, peace and gratitude to all at Kalikalos
Wow our food is good! The fresh produce and herbs in this part of Greece (Pelion) are too luscious. Breakfast is filter coffee and cleansing mountain tea, fruits, nuts, tahini, honey, creamy yogurt, bread, porridge and muesli.
Lunch is supposed to be snacky but is more a feast – of olives, feta or yellow cheese, cucumber, tomatoes and greens (including vine leaves, nettles and many other of the incredible availability of wild greens that grow so abundantly here on the mountains), copious olive oil (of course), last night’s leftovers and fresh wholewheat breads.
The menu for the evening meal is chosen by that evenings’ ‘focaliser’ and much depends on their nationality. In the mix we’ve had perfection pasta from our Italian beloved, delicious phyllo pastry pies and puds from our UK team, a weekly veg curry and dahl from our American leader Jock. Each eve brings a vegetarian surprise treat of note.
We take turns for mealtime shifts, 2 – 3 people per shift, prepping on 2 gas cookers. Cleanup teams also volunteer on a rota (again 2 -3 per shift) and they get to eat first. It all works smoothly and efficiently. The kitchen here is abundantly stocked with everything any cook could need.
Tuesdays are Taverna nights, which gives us the opportunity to taste authentic Greek cooking and to order any non-vegetarian dish we may desire (10 – 14 euros per person, ordered in advance from the Taverna of choice). On this night, all the participants from the 3 different venues that comprise the Kalikalos network get to meet up, making quite a crowd. There are many restaurants in this little village alone, and many more down at the beach.
Visit http://www.kalikalos.org/all-workshops/ for details of workshops this season that offer food and dietary guidance.
The daily routine at Kalikalos Kissos Centre adopts some of the governing principles of the Findhorn Community in Scotland. The venue is a house in exquisite Kissos village, on the east side of the Pelion mountains, 8 kilometres above the Aegean sea.
Shifts for preparation and cleanup of meals, as well as garden and admin teams, are decided from day to day, with the breakfast team meeting at 7.45 a.m. The bell for breakfast is rung at 8.30 and is served buffet style on the patio.
Afterwards, using a talking stick, we have a sharing circle, where we can express any thoughts, feelings and opinions. Circles are opened and closed with sacred intentions set by the person who has elected to host the circle for that morning.
Why not visit us this summer. Click this link to read about the many wonderful workshops on offer this year 2016:
Our 2016 season has started! Our three workshop centres are offering a packed summer program of holistic workshops, retreats, and alternative holidays along with a community-building experience in beautiful, warm and healing landscape in Pilion, Greece near crystal clear Aegean beaches! Check our programme from here for more information or contact us through our website.
Just click on the link below for more information. Early bird discount is still valid for selected programmes:
GLUTENFREE CRISPBREAD YOU WILL LOVE IT
1 CUP FLAXSEEDS
2CUPS SUNFLOWER SEEDS
1 CUP SESAME SEEDS
1 CUP PUMPKIN SEEDS
2 TEA SPPON SALT
½ CUP OIL BEST COCO
EVT ADD CHIA SEEDS,HEMPSEEDS,COCOS, GRATED CARROTS, OR ZUCCINI
A HALF CUP OF WHAT EVER OF THEESE INGREDIENCE YOU LIKE.
MIX ALL DRY STUFF TOGETHER IN BOWL. BLEND HALF OF THE DRY SEEDS IN BOWL INTO FLOUR AND MIX AGAIN WITH THE RES TOG THE DRY SEEDS. BEAT EGG, WATER AND OIL TOGETHER AND ADD TO THE DRY THINGS.
LOOK INTO IF MORE WATER IS NEEDED. THE MIXTURE SHOULD BE FLUID.
YOU CAN ADD DIFFERENT SPIECES CINAMMON, CUMMIN, ECT OR DRY HERBS DEPENING ON WHAT YOU WANT TO US ETHE CRISP FOR. YOUR FAVORITE TASTE.
YOU POUR THE ” DOUGH” INTO A PAN FLAT OUT ON BAKING TRAY WITH PAPER.
HEAT UP THE OVEN 125 DEGREE IN 1,5 HOURS UNTIL CRISP YOU NEED TO FEEL IN, ONLY YOU KNOW YOUR OVEN.
CUT/ CRACK THE BREAD IN SMALL PIECES AND ENJOY.
3 CUPS OF GIANT BUTTERBEANS OR ANY KIND A BEANS.
COOK UNTIL SOFT APROX AN HOUR
BLEND BEANS WITH
A LITTLE COOKING WATER
1 TABLESPOON TAHINI
GRATED NUTMEG AND CUMMIN
SAVE A LITTLE BEANS FOR DECORATION
THE PATE SHOULD BE A SMOOTH BLEND LIKE A TRADITIONEL HUMMUS.
PUT A FEW BEANS ON TOP AS DECORATION TOGETHER WITH LEMON SLICES AND GREATED PEEL.
COOKED CHICKPEAS BLEND WITH 1/3 OF THE COOKING WATER.
OLIVE OIL SO IT GETS CREAMY
JUICE FROM A MEDIUM SIZE LEMON
4 SPOONS OF TAHINI
1-2 CLOVES OF GARLIC DEPENDING ON AMOUNT
SALT,PEPPER, HERBS OREGANO, BASIL ECT.
ONE TABLE SPOON CUMMIN, LITTLE CORIANDER
EVERYTHING GOES INTO A VITAMIX OR BLENDER TO A NICE CREAMY PASTE. SERVE WITH SWEET PAPRIKA AND A LITTLE OIL ON TOP.
ENJOY LOVE SIMONA
BASIL PESTO ANY COLOR GOES. SIMPLE AND VERY TASTY
LOADS OF FRESH BASIL 3-4 CUPS
2 DL SOAKED SUNFLOWER SEEDS
½ TABLESPOON LEMONJUICE
½ TEASPOON TAHIN
1 CLOVE GARLIC
EVERYTHING GOES IN BLENDER AND SERVES 4 PEOPLE
ADD UP FOR MORE PEOPLE.
ANY TYPES OF NUTS CAN ALSO BE USED HAZEL, PIJNE, ALMONDS BUT SUNFLOWER SEEDS IS GOOD FOR FOODALLERGIES.
CAN BE MADE THE DAY BEFORE YOU EAT IT OR USET FOR PIZZA SPREAD.
As well as the regular music and dance which happens here at the village square in Kissos, Sabine and I were excited to be taken to the neighboring village of Tsagarada for a concert performed by the string quartet “Fauves”.
Playing beneath the incredible massive plane tree known as Agia Paraskeri in the village square, the quartet performed an experimental piece which was composed as a dialogue with the tree. This was followed by a Schubert piece “Death and the Maiden”.
This performance unfolded beautifully before us. We sat amongst a large appreciative crowd within the unique atmosphere of this medieval village. We sipped drinks and watched children play, above us the canopy of leaves of the historic central piece, the tree of Agia Paraskeri.