PLANT-FORWARD YOGA RETREAT MENU
Breakfasts
Protein smoothie of the day: Cashew, banana, rotating fruit, greens, Greek yogurt,
non-dairy milk, rotating add-ins (bee pollen, chlorella, spirulina)
Hard-boiled eggs
Toast bar with avocado, butter, nut butter, seasonal jam, goat cheese
Overnight oats and chia pudding
Seasonal fruit
Brunches
Vegan fall hash with yam, apple, potato, pepper, onion, herbs
Poached eggs
Local bread
Fresh fruit
GF/Vegan Muffins and Pancakes
Real maple syrup, berry compote
Scrambled eggs
Fresh fruit
Potato “Chilaquiles” with homemade salsa, fresh corn, radishes
Fried eggs
Refried black beans
Guacamole
Summer Squash, Herb and Goat Cheese Scramble
GF/vegan muffins
Fresh local bread
Fresh fruit
Lunches
Egg and roasted chickpea shakshuka
Fresh hummus and crudite
Sheep’s feta
“Fattoush” salad with pita
Grapes
Buddha Bowls with quinoa, brown rice, wheatberries
Roasted veggie medley
Greens and raw veggies
Proteins: seeds, lentils, hard-boiled eggs, seasoned beans
Dressings: avocado, tahini, vinaigrettes, green goddess, shiitake-sesame
Sandwich and Wrap Bar
Cheese variety
Egg and tuna salad
Spreads: hummus, aiolis, tapenade
Fresh veggies
Roasted veggies
Local bread, wraps
Baked Falafel Bites
Quinoa tabouleh with pomegranate
Yogurt sauce, tahini, feta
Greek salad
Pita
Snack Bar (available all day)
Homemade trail mix
Nut butter and jelly sandwich bar
Fresh fruit
Popcorn
Dinners
Fresh pasta/“zoodles” with puttanesca (anchovy, olive) and marinara
Local bread
Parmesan
Roasted local summer vegetables in olive oil
Tahini Caesar salad
Poached Salmon with lemon and dill
Celeriac- parsnip mash
Seasonal vegetables
Arugula with tarragon dressing
Cod Ceviche
Summer chopped salad with black beans, corn, tomato, cucumber, cilantro
Blue corn tortillas
Cabbage salad with avocado-lemon vinaigrette and grapefruit
Roasted Eggplant and peppers with shrimp, harissa and mint
Lemon-herb couscous with olive oil
Green salad with cucumber, tomato, toasted almonds
Coconut vegetable curry (vegan or with seafood) with summer snap peas and mushrooms
Brown and white rice
Fresh pineapple
Cucumber salad with vinegar, onion and peanuts
“Paella” with tomato and saffron (vegan or seafood)
Charred green beans
Green salad with artichokes, potatoes, red wine vinaigrette
Cheese and olive platter
Baked Salmon with walnut-arugula pesto
Rosemary root roast (potato, parsnip, beet, onion)
Broccolini and cauliflower with lemon
Spring mix with balsamic vinaigrette