Sample menu.
MEALS
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Retreat weekend example menu
Vegan options and dietary requirements catered for on request
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Mediterranean roasted vegetable medley. Crusty bread
Arrival day dinner:
Roasted butternut squash and red lentil soup, with ginger and turmeric. Green leafy salad with a creamy cashew and tahini dressing
Mediterranean roasted vegetable medley. Crusty bread
Breakfast:
Every morning an immune system building ginger and turmeric tea. Toast and homemade jams available, Layered yogurt parfait and overnight chia oats with homemade fruit conserve (ginger, pineapple and mango) and goji berries.
Yogurt and herb dressed potato salad, Rainbow slaw, A mixed veg, mint and feta couscous, Roasted broccoli and walnut salad with dried cranberries
Lunch:
An array of homemade dips such as zaatar hummus, babaganoush, butterbean hummus with roasted red peppers and walnuts
Yogurt and herb dressed potato salad, Rainbow slaw, A mixed veg, mint and feta couscous, Roasted broccoli and walnut salad with dried cranberries
Afternoon Snack:
'Bliss balls": Cacao and peanut butter, date and almond flour energy balls
Cumin and turmeric roasted cauliflower, Wild and basmati rice mix, coriander yoghurt
Dinner:
Coconut and spinach dahl
Cumin and turmeric roasted cauliflower, Wild and basmati rice mix, coriander yoghurt
desert:
Chai inspired raw cashew cheesecake with a mixed berry coulis and cardamom cream
toast and homemade jams available. Baked pepper and feta egg bites, sautéed greens with garlic, black bean frijoles.
Breakfast:
Every morning an immune system building ginger and turmeric tea and
toast and homemade jams available. Baked pepper and feta egg bites, sautéed greens with garlic, black bean frijoles.
Rice paper summer rolls, filled with grated carrot, baby gem lettuce, spring onion, fresh mint, bell peppers, brown rice noodles, crispy tofu with a ginger peanut sauce. Wakame seaweed salad. Pickled cucumber, ribboned carrot and radish salad with sesame dressing
Lunch:
Miso soup
Rice paper summer rolls, filled with grated carrot, baby gem lettuce, spring onion, fresh mint, bell peppers, brown rice noodles, crispy tofu with a ginger peanut sauce. Wakame seaweed salad. Pickled cucumber, ribboned carrot and radish salad with sesame dressing
Afternoon snack:
Oat and blueberry muffin bites with milled flaxseed
Charred broccolini with a parmesan pine nut crumb on creamy butterbeans. Garlic grilled courgette. Varied tomato and fresh herb salad with extra virgin olive oil. Rocket in a honey mustard vinaigrette
Dinner:
Seasonally inspired vegetarian paella.
Charred broccolini with a parmesan pine nut crumb on creamy butterbeans. Garlic grilled courgette. Varied tomato and fresh herb salad with extra virgin olive oil. Rocket in a honey mustard vinaigrette
Dessert:
Coconut sponge cake with layers of mango and passionfruit coulis and coconut cream icing topped with fresh fruit and desiccated coconut
Leaving day brunch:
Asparagus and pea frittata with fresh herbs. Sourdough toast. Avocado hummus. Stewed tomatoes with wild garlic and basil. Fresh fruit
DRINKS
Herbal tea blends
Turmeric, ginger and honey plant milk lattes
Matcha lattes
Warming cacao drinks with a variety of blends season dependant, such as rose, lavender, cinnamon, nutmeg
Fresh fruit juices