New Meal Ideas! 10 Day Menu from the Padmani Yoga Retreat

Jun
2014
10

posted by on Blog, Diet & Lifestyle

4 comments

Lotus Heart Center Retreat Dining

I hope to share some new meal ideas with you through the menu plan that I made up and followed for the recent Padmani Yoga retreat, hosted by YuMee Chung at the Lotus Heart Center. YuMee and the yoga teachers that she had gathered were a beautiful, heart centered, high vibe group of people and it was a joy to be making food for them. Check out more about YuMee and Jivamukti Yoga below, then come check out what was happening in the kitchen during her technical training intensive retreat.

YuMee’s website

Learn more: video of Jivamukti yoga explained by YuMee Chung

Jivamukti Yoga explained by YuMee Chung - Padmani Yoga

 

The Menu

The menu for the retreats at the Lotus heart Center is always vegetarian, and we had a couple vegans this time as well, which I love. Most of the menu was vegan anyway, and I was happy that I got to make my hemp oil mayo and provide vegan options for the few items that weren’t.

I always try to slip in as much raw and healthy as I can; big salads and fresh fruit are always good! A few people really got turned onto eating vegetarian and are going to try it full time after. It’s really exciting for me to see people embrace a new healthy and compassionate way of eating.

This was our menu. I hope you find some new meal ideas from it.

 

Lotus Heart Center Retreat Dining

 

Friday – Day 1

Dinner: Pasta with Tomato Marinara Sauce

Italian Tossed Salad

Raw Brownies

 

Raw Brownies with Creamy Chocolate Icing slice

 

Saturday – Day 2

Breakfast: Peach and Mango Quinoa Porridge

Lunch: Ribolita Soup served on Wilted Spinach

Dinner: Veggie Fajitas with Refried Beans, Golden Rice, Grilled Veggies, Guacamole, Salsa, Raw Chipotle ‘Cream’ Sauce, Iceberg Lettuce

Tossed Salad with Creamy Mexican Dressing

Raw Pumpkin Pie

 

Slice of The Best Raw Pumpkin Pie

 

Sunday – Day 3

Breakfast: Granola Fruit Chia Parfaits and Green Smoothies

Lunch: Celriac, Kale and Leek Soup

Marinated Thai Broccoli

Noodles with a Thai Peanut Sesame Ginger Sauce (newsletter recipe)

Dinner:  Mushroom and Lentil Shepherd’s Pie

Tossed Salad with Creamy Dill Dressing

Chocolate Ganache Tart

 

Mushroom and Lentil Shepherds Pie

 

Monday – Day 4

Breakfast: Chia Breakfast Bowls

Lunch: Hearty Vegetarian Chili (recipe coming)

Dinner: Indonesian Stir Fry Vegetables

Rice and Gado Gado with Spicy Peanut Sauce (recipe coming)

Luscious Lemon Squares

 

Luscious Vegan Lemon Squares Recipe plated

 

Tuesday – Day 5

Breakfast: Blueberry Pancakes

Lunch: Black Bean Burgers

Sweet Potato Fries and Tossed Salad

Dinner: Cream of Broccoli Soup

Pesto Vegetables with Black Beans and Rice

Tossed Salad

Apple Crisp (recipe coming)

 

Pesto Vegetables with Black Beans and Rice - plated

 

Wednesday – Day 6

Breakfast: Granola with Yogurt and various toppings and toast

Lunch: Creamy Sweet Potato and Black Eyed Peas Soup

Massaged Kale Salad with Pumpernickel Bread

Dinner: Japanese Eggplant Zucchini Green Curry

Brown Rice and Thai Cucumber Salad

Key Lime Pie

 

Raw key Lime Pie

 

Thursday – Day 7

Breakfast:

Lunch: Pesto Pizza with Olives, Flame Roasted Peppers, Mushroom and Onion

Tossed Green Italian Salad

Dinner: Roasted Root Vegetables and Mexican Spaghetti Squash (recipe coming)

Herbed Quinoa (based on Raw Herbed Cousous recipe) and Wilted Greens with Sesame Ginger Dressing

Raw Raspberry Cheesecake

 

Raw Raspberry Cheesecake

 

Friday – Day 8

Breakfast: Maple Apple Cinnamon Oatmeal

Lunch: Spring Rolls with Tamarind Dipping Sauce

Brown Rice Quinoa with Nori and Sesame

Bok Choy Salad 

Dinner: Creamy Butternut Squash Soup with Olive Ciabatta

White Beans and Pine Nuts with Kale and Arugula

Cranberry Walnut Rice Stuffed Squash

Chocolate Avocado Pudding

 

Spring Rolls with Tamarind Sauce

 

Saturday – Day 9

Breakfast: Tropical Chia Breakfast Bowl

Lunch: Neptune Salad (Mock Tuna) Veggie Wraps

Cranberry Almond Quinoa Salad

Dinner: Marrakesh Curry

Brown Rice and Crispy Green Salad

Pecan Pie

 

Raw Pecan Pie

 

Sunday- Day 10

Breakfast: Polenta with Sauteed Spinach and Black Sesame Poached Egg/Tofu Scramble

Lunch: Oven Baked Falafels

Tabouli and Hummus with Flax Crackers and Side Salad

Fruit Plate

 

Fruit Plate

Lots of delicious recipes to try at home, or come visit me at an upcoming retreat at the Lotus Heart Center!

In health and with love,

my signature cf183a

 

 

 

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  • Lae Monier

    Thanks for the recipes. Loads of great ideas for raw foodists.

    • Great to hear! It’s a mix (raw & cooked) but I try to get lots of raw in.

  • PINKY ALIVE

    Hi Robin,
    Always love hearing from you and love those tempting received :-)))
    Want to share a little something with you. One of my clients I consult went to her doctor and the doctor told her to thank me. She is now Vegan and slowly adding more raw. She has stopped her diabetic meds., her cholesterol is at an excellent level now and she is losing weight. Stories like this make me realize why I love what I do and I know you can understand that.
    Love and be loved,
    Rochelle

    • Such a wonderful story Rochelle, and you are right, it feels so good to help people get onto a better quality of life and feeling great. Kudos, and awesome. Much love to you!!