Retreat recipes to nourish your body, mind, and soul…
There is no doubt that the cuisine on a Yoga Travel Company retreat is always one of the main attractions. Founded by restauranteur Rodney Sen & Italian foodie Mari Pizzinga it’s no surprise this is of great importance to the yoga retreat experiences they offer.
Here we share some of our favourite recipes from our recent retreat to the Central Coast NSW, and also some tips on how to create a wholesome cooking and dining experience…
Beyond fulfilling our basic need to eat is a more holistic approach to eating well, which integrates the core concept of yoga itself in unifying the body, mind, and soul components of our constitution.
1. Firstly nourishing an active BODY
Using fresh, nutrient rich ingredients that boost energy levels needed to fuel & sustain an active, healthy lifestyle.
2. Using produce that promotes a balanced and calm state of MIND
Avoiding processed foods, preservatives, and refined sugars that stimulate nerves & feed an over active mind. Eating mindfully.
3. Nurturing the appetite of the SOUL
Cooking with love, being of service in the process, and creating a nurturing dining experience through the ritual of sitting together, connecting, sharing food & conversation.
On our latest retreat to the Central Coast, kiwi chef Angela B whipped up some delicious and nutritious feasts for our hungry yogis, some of which are sampled below…
Mango, coconut & pineapple mousse cake
(raw, sugar free, dairy free, gluten free)
¾ c dried buckinis 3 & ¼ c fresh ripe mango or frozen
¾ c gluten free oats ¾ c fresh pineapple
½ c coconut flour 1/3 c raw agave
¾ c dates ½ c lemon juice
¼ c sultanas Juice of 1x lime
2 tbsp coconut oil Pinch of salt
½ tsp vanilla paste 1 c coconut oil
2 tbsp cacao butter Flower petals to decorate
1 tbsp lecithin Coconut yoghurt to serve
Fresh mango slices on the side
Place coconut flour, buckwheat and oats into food processor and blitz until a flour forms. Add the dates and sultanas and blend to a cous cous like consistency. Add the melted coconut oil and pulse for 15 seconds. Line a spring-form cake tin with plastic wrap and press the base mix into the bottom evenly, chill.
Place the mango, pineapple, agave, lemon juice, lime juice, salt and vanilla together & blend until smooth. Add the coconut oil, cacao butter and lecithin and blend for another 10-15 seconds (no longer!) Pour the mouse mix on top of the base and cover with plastic wrap and chill overnight (can also freeze).
Serve straight from the fridge as it’s easier to cut
(dairy free, gluten free)
3 C green lentils, rinsed (500ml box Vege stock) 2 fresh curry leaves
2 tsp turmeric 2 tsp each ground cumin and coriander
2 tbsp coconut oil 400g tin coconut milk or cream
1 tsp black mustard seeds 400g tin crushed tomatoes
1 med red onion (diced) 14 g piece fresh grated ginger
Coriander or parsley leaves to decorate 6 cloves garlic
Basmati rice Yellow or orange capsicum (diced)
Cucumber yoghurt, 1 Lebanese grated cucumber, ½ tsp sea salt with 250 g Greek yoghurt
Bring lentils, turmeric and 1 litre of water to the boil and cook until soft (12 mins) keep the water. Heat coconut oil in a saucepan and sauté mustard seeds until they pop, add onion, ginger and garlic and cook until beginning to caramelize (3-4 mins) add capsicum, curry leaves and other spices and stir until fragrant. Add coconut milk, tomatoes, lentils and lentil water, simmer over a med heat until slightly thickened which should be about 3-5 minutes. Season to taste with sea salt. Make the cucumber yoghurt by squeezing the grated cucumber to rid of excess water and adding it to the yoghurt, season to taste. Serve with basmati rice on the side. Serve dairy free option less cucumber yoghurt.
Zucchini Pasta with pesto
5 sm zucchini, ribboned on mandolin and salted 1 c firmly packed mint leaves
Zucchini flowers, stamens removed and torn 1 sm garlic clove
Fine fresh grated parmesan Juice of 1 lemon
Zest of ½ lemon 125 mls extra virgin oil
1 tbsp toasted sunflower, sesame and pepitas seeds
Slice zucchini into a bowl and salt with ¾ tsp sea salt, stand until zucchini softens (approx. 2 mins). Drain well and pat dry with paper towels, return to a dry bowl.
For the dressing, blitz mint, oil, garlic, juice and zest in a bullet blender until quite a fine sauce forms, pour over the zucchini and toss to coat, season to taste. Transfer to a platter, scatter with seeds zucchini flowers and finish with fresh parmesan.
For information on The Yoga Travel Company’s next retreats, click here