Food

Nourishing the Root

I had the recent privilege of cooking for a wonderful group of women at Dr. Casie Danenhauer’s Retreat to Your Root: A Yoga-based Retreat for Body, Mind, and Spirit Healing of the Pelvic Floor. This was the same retreat I attended two years prior, which turned out to be a life-changing experience. I believe the retreat ultimately provided me the opportunity and space to tap into my root, sit with my intuition, listen to my truth, and take aligned action.

I’m so happy to have been able to support other women along their path, this time through providing nourishment for their bodies, minds, and souls. We decided on an organic, gluten-free, and vegan menu to maximize nutrition and total well-being 🙂

Below is a “taste” of what we enjoyed over the weekend. Quantities subject to individual preferences – I tend to not measure much, so use the opportunity to play a little, tune into your tastebuds, and have fun :). You can’t go wrong!

Friday

Welcome Snack: A welcome to the retreat (and desert) snack was aimed to provide something refreshing amid Joshua Tree’s 90 degree weather!

  • Mango Salsa: Combine diced mango, red onion, tomato, jalepeño, cilantro, lime juice, and salt to taste.
  • Mock Mojito: Combine sparkling water, fresh mint, and fresh-squeezed lime juice. Let sit in fridge to maximize flavor before serving.

Dinner:

  • Lentil Sweet Potato Curry similar to this recipe, with the addition of broccoli and snap peas. Served with quinoa.

Enjoying an al fresco dinner

Dessert:

  • Chocolate Avocado Pudding: In a blender, combine avocados, coconut milk, raw cacao powder, vanilla, maple syrup, and pink himalayan salt. Top with coconut flakes.

Saturday

Early morning / Pre-yoga:

  • Local organic coffee from Joshua Tree Coffee Company. We loved the Breakfast Blend!
  • Tea (Turmeric Ginger and Mint Green).
  • Smoothie: In a blender, combine pineapple (goodbye inflammation), mango, banana, greens (kale, spinach, chard), cilantro (for extra liver and heavy metal detox support), ginger (digestive boost), coconut milk (healthy MCT fats), and raw honey (great for immune system and fighting allergies).

Breakfast:

  • Blueberry Oatmeal Bake similar to this recipe, with extra blueberries and almond milk to cover the entire casserole :). Served with non-dairy vanilla yogurt.

Lunch:

  • Farmers Market Salad (literally straight from the Joshua Tree Farmers Market!) with spring greens, sautéed asparagus (olive oil and pink salt), fresh peaches (in season and sooo flavorful), sunflower sprouts, pumpkin seeds, quinoa, and fresh basil.
  • Homemade dressing: Whisk together olive oil, balsamic vinegar, dijon mustard, lemon juice (or orange juice), maple syrup, garlic (powder or minced), black pepper, and salt.

Dinner:

  • Buddha Bowls with roasted sweet potatoes, cauliflower, and red onion, spicy chickpeas (the cumin makes these amazing!), massaged kale (olive oil, lemon juice, pink salt) and a tahini dressing (tahini, lemon juice, maple syrup, powdered garlic, salt, hot water). Similar to this recipe by Minimalist Baker.
  • Side salad with spring greens, fresh sliced strawberries, coconut flakes, basil, and homemade dressing (above).

Serving up the goods! (also in love with this table)

Dessert:

  • Banana Oatmeal Cookies: Pre-heat oven to 350 degrees. In a bowl, combine 2 bananas (ripe and mashed), 4 cups oats, almond butter, cinnamon, vanilla, maple syrup, and pink salt. Drop onto baking sheet and bake 9-11 minutes. Feel free to add chocolate chips, nuts, coconut, or other add-ins!

Sunday

Early Morning:

  • Coffee/tea.
  • Smoothie: In a blender, combine strawberries, pineapple, banana, greens (spinach, kale, chard), basil, almond butter, raw honey, and almond milk.

Brunch:

  • Banana Cacao Chia Pudding: In a large bowl, combine chia seeds, coconut milk, bananas (ripe and mashed), raw cacao, almond butter, vanilla, maple syrup, and pink salt. Cover and soak overnight, adding additional milk as needed. Serve topped with coconut flakes, strawberries, and pumpkin seeds.
  • Avocado Toast: Rowe of Venice superfood breads (paleo/vegan options) topped with mashed avocado and sunflower sprouts (great source of zinc, b vitamins and protein!).

It was a full weekend, but highly rewarding being able to serve and nourish all the retreat participants 🙂 Special thanks to Casie and her co-leader, Dr. Sherine Aubert, for all the support – including with dishes!

Yours jenuinely, xoxo

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