Snapshots From Our Amagansett Wellness Retreat
We called the Reform Club home for two perfect days, slowing down and celebrating within the lush landscape
We were up early the next day for a full itinerary of activities: breakfast by Organic Krush, Oak Essentials facials with Sadie Facials, a Mandala Yoga session, a floral workshop with Fox Fodder Farm, and an outdoor lunch with Bonberi where we learned how to make a delicious nut-free pesto, which you can make on your own with the recipe below!
For our final morning at the Reform Club, we enjoyed brunch by the Culinistas and a class with Erika Bloom Pilates—the perfect end to a wonderful few days.
The capstone was our field-to-table dinner by It's A Dinner, where we dined by candlelight
- Bonberi's Nut-Free Pesto
Bonberi's Nut-Free Pesto
- 1 cup (or 2 small) zucchini roughly chopped
- 1 cup 1 cup fresh basil
- 1 cup 1 cup fresh parsley
- 3 cloves garlic
- 1/4 cup 1/4 cup extra virgin olive oil
- 1/4 cup 1/4 cup nutritional yeast
- juice 1/2 lemon
- sea salt and black pepper to taste
- water to blend if needed
-In a steamer basket, steam roughly chopped zucchini. Remove from heat and set aside.
-Add garlic cloves, nutritional yeast, lemon juice, basil, parsley, and cooked zucchini to blender or food processor and blend until creamy, slowly adding olive oil. Season with salt and pepper, and add water to thin if needed.
-Continue to blend until you achieve a luscious, creamy texture. Toss sauce with preferred cooked pasta and enjoy!