Being a life-long yoga practitioner and health advocate, I know how important it is to feel happy, nourished and full of energy after every meal.  By using the basic principles of an Ayurvedic diet, I incorporate the six tastes (sweet, salty, sour, pungent, bitter, and astringent) into balanced meals to assist in a better mind-body connection.  I customize menu plans by sourcing the freshest local organic ingredients and take in all considerations of dietary sensitivities of the practitioners, so that their practice can be the most beneficial to mind, body, and spirit.  You can expect high quality fresh fruits, green salads, Indian curries, Asian inspired fare, healing soups, and a variety of juices and herbal teas.  Although most of my yoga retreat menus are vegan, I can also incorporate ghee, yogurt, cheese, or fish if desired. Please contact me to find out more about what I can offer for your next yoga retreat!  

  SAMPLE VEGETARIAN MENU:

BREAKFAST

*all breakfasts served with fresh juice, fruit and tea*

Spinach, Mushroom, Roasted Red Pepper and Rosemary Frittata with Local Goat Feta

Coconut, Dried Fruit, and Almond Granola served over Vanilla and Cacao Nib Chia Pudding

Avocado Toast Bar with Local Whole Wheat Sourdough, Avocado, Sprouts, Cucumber, Pickled Red Onions, Sauteed Oyster Mushrooms, Lemon Dressed Arugula

Gallo Pinto, Sweet Plantains, Eggs, Avocado, Corn Tortillas, Spicy Pico de Gallo

Banana, Cinnamon and Walnut Oatmeal with Fresh Blackberry Syrup and Toasted Coconut

Sweet Potato Toasts with Local Goat Cheese, Dried Cranberries, Toasted Almonds, Wilted Spinach and Balsamic Reduction

LUNCH

*all lunches served with a garden salad*

Jerk Spiced Cauliflower and Walnut Tacos with Pickled Cabbage slaw, tomatoes, and Guacamole

Brown Rice and Raw Vegetable Nori Wraps with Miso-Hemp Seed-Tahini Sauce

Cold Soba Noodle Salad with Seasonal Vegetables and Orange- Ginger-Tamari Dressing

Buddha Bowl with Quinoa, Crispy Spiced Chickpeas, Grilled Chayote, Massaged Kale, Pickled Cabbage and Carrot, with a Basil Vinaigrette

Curried Carrot and Ginger Gazpacho served with Turmeric-Coconut Basmati Rice

Chickpea Salad Sandwich on Local Whole Wheat Sourdough with Roasted Red Peppers, Arugula, and Cucumbers

DINNER

*all dinners are followed by a fresh fruit platter*

Taco Bar - Blackened Mushrooms, Broiled Sweet Plantains, Cumin Scented Black Bean Puree, Green Mango Slaw, Pico de Gallo, Avocado Cilantro Sauce, Fresh Farmers Cheese, Spanish Rice, and Corn Tortillas

Dahl - Red Lentils, Hand Blended Spices, Kale, Tomato, Camote and Cilantro, served with Turmeric Scented Basmati Rice and Garam Masala Salad

Stuffed Portobello - Balsamic Roasted Portobello filled with Quinoa and Spinach, Cherry Tomato and Garlic Confit, Charred Broccoli and Zucchini Salad

Grilled Cauliflower Steaks - Caramelized Cauliflower with Mole Rojo, Black Beans, Roasted Carrot with Toasted Cumin, Coriander, and Mustard Seeds, served with Spanish rice and Spinach Salad

Caribbean Curry - Yellow Coconut Curry, Onion, Bell Pepper, Green Beans, Carrot, Mushrooms, Garbanzo Beans, served with Caribbean Style Rice and Beans and a Tropical Salad

Lebanese Lentils with Rice and Caramelized Red Onions served with Minty Cucumber and Tomato Salad and Spicy Baked Feta