she she JOURNAL
The she she journal is a an exploration of modern well-being culture, a bi-monthly newsletter and digital platform.
A destination for all things wellness, design, sustainability, personal growth, food and travel in line with our values and aesthetics, curated to inspire and inform the she she community. A place for honest recommendations, nurturing ideas and empowering stories by women we celebrate.
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Radical Self-Love Reconfigures the World
Practicing self-love means building a community of people who take care of themselves in vibrant and beautiful ways, who have a desire to care for one another in deep and meaningful ways. It means recognizing the interconnection of all life. The illusion of separation falls away. What we’re left with is the knowledge that we are responsible for each other. That we are worthy precisely because we are responsible for one another. I believe that a world of radical self- love is one where we are joyfully interdependent.
SONYA RENEE TAYLOR
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The KYOO podcast #41
A conversation with Albertine and Steph from she she retreats
With Michaela and Anni we talked about how she she retreats started and what it means to take a break in order to explore what is often forgotten in everyday fast-moving life.
Listen to the podcast here.
Chef Julia Heifer gave a pasta workshop at our ODE TO JOY retreat earlier this month and this is how it went.
Ravioli with spinach and ricotta
For the pasta dough you'll need 100g '00' flour and 1 large egg per person. Meaning for 4 portions, take 400g of flour and 4 eggs. Start by making a mound of flour on a clean and flat surface. Make a well in the centre to form a crater-like shape and add the eggs. With a fork you start whisking to combine flour and egg, slowly incorporating more and more of the flour until you’re left with a thick paste. Continue with your hands and knead for at least 10 minutes. Wrap the dough in a tea towel or all-round paper and set aside to rest for about half an hour at room temperature or in the fridge.
For the filling we mixed ricotta, parboiled spinach, lemon zest, parmesan cheese, salt and pepper in a bowl.
With the help of a pasta machine (or a pasta roller) make 1mm thin sheets of pasta. We added handpicked flowers and herbs and laminated the pasta sheet in the last step. Place the filling in walnut size on the pasta sheet with about 5 cm distance with some egg yolk around the edges. Add another pasta sheet on top and press around the filling, we want to avoid air holes. Then cut your ravioli in about 5x5cm size.
Boil in salted water until very al dente and add it to a pan with lots of butter and sage. Serve with some fresh pepper and extra cheese on top. Enjoy!