Spring retreat menu

Brunch
Mixed berry, date and mint smoothie

Home made coconut yoghurt served with a cinnamon spiced apple puree and topped with a our special recipe granola and cacao nibs

Cajun spiced marinated grilled tofu and avocado filled, seeded gluten free wraps

Aubergine wedges with a lime and pistachio crumb served with an homemade, vegan, lemon mayo

Green salad with avocado, kale chips and
activated nuts

Dinner

Marinated beetroot ‘ravioli’ filled with a homemade cashew and fine herb ricotta vegan cheese

Spring vegetable risotto served with a homemade spinach pesto

Italian herb salad served with ciabatta croutons

A vegan take on a classic Italian tiramisu made with a carrot cake, cashew mascarpone and
and a little marsala wine

Summer retreat menu

Brunch
Freshly squeezed carrot, apple and ginger juice

Creamy chia pudding pots topped with summer berries, coconut yoghurt and topped with a pistachio nut crumb

Mushroom and onion and basil egg-free frittata served with roasted cherry tomatoes.

Red cabbage, lime, mango and toasted
coconut slaw

Almond aioli dressed roasted little gem, broccoli and broad bean salad, topped with toasted pine nuts.

Dinner

Homemade vegan pesto dressed courgetti with sun-bush tomatoes and almond, black bean and quinoa meatless meatballs

Heirloom tomatoes, rocket and basil salad with olive oil and balsamic vinegar

White bean, walnut and watercress salad with a truffle cream vegan mayonnaise

Sicilian style shaved fennel salad with black olives, toasted hazelnuts and blood oranges

Chilli and mint marinated grilled pineapple served with toasted coconut flakes and a homemade vegan coconut ice cream

Autumn retreat menu

Brunch
Pre-practice cinnamon roll energy balls

Chai spice pear and banana smoothie

Overnight soaked oats and seeds mixed with a raspberry puree, and topped with blueberries and coconut chips

Sweetcorn and coriander fritters served with smoky baked beans and some chunky guacamole.

Warm roasted beetroot and toasted salad.

Green salad with a citrus dressing

Dinner

Gently spiced green been pakoras served with mango chutney and lemon wedges.

Lemon, coconut and cavallo-nero dahl served with a coconut and red chilli chutney

Activated brown, nutty rice

Key Lime pie mousse served with a coconut cream and cacao nibs.

NB. Due to the busy schedules on most yoga retreats and allowing time for your digestive systems to relax and digest, we tend to only serve a substantial brunch and a three course dinner at this sort of event.