Pics from the Lotus Heart Center #6
2014
I’m home and going over photos again. Here is the last set of healthy food inspiration to share with you from the Lotus Heart Center kitchen.
I do have more pics to share soon that will go with some favorite new recipes I created there, and I will start posting those soon! I also have a few photos to add into posts of some previous favorite recipes that are already up on the blog. When I update these I’ll post on facebook. You are on my facebook page and get my updates there, right? It’s a pretty happening page 
..and where I can easily connect with you directly!
Ahh, I am so happy right now at home in my favorite chair with my favorite cup of tea. I am so looking forward to getting back into my workouts (this afternoon!), and creating more new recipes (one of my favorite things to do) but for now I want to share the Lotus Heart kitchen experience, as there was a lot of fun and I have interesting and healthy food inspiration to share!
Starting off with our Smoothie Challenge!
Andre and I had our own personal smoothie challenge. In the first round I completely won. My green smoothies were challenged against his Pina Colada-ish tropical smoothies. I won hands down. That was awesome but Andre wanted a rematch. In our 2nd challenge Andre’s Pink smoothie beat my Green smoothie. ..but it was close. He said it was all about color and marketing. I was a little surprised he won, but ok with that. ..and I realized that a couple years ago green smoothies would have come in last and they actually have come a long way in being appreciated and seeked out by the health conscious individuals amongst us!
Cheers to my green smoothie friends and afficionados!
Andre also had a brilliant idea for Breakfast Parfaits. A Chia Pudding is on bottom and layered with Granola, Vanilla Yogurt (or Vanilla Cream) and then Berries. They were delicious!
One of my favorite soups is a classic Italian Ribolita Soup, which we served in bowls over wilted spinach. It’s delicious and the recipe is coming!
Tables are set with beautiful, colorful salads.
This is what was going on behind the scenes from the Evocative Leadership Mastery Retreat. I am thoroughly fascinated by what they were doing here. Many fascinating people from all around the world were here. One day I may have to join them.. I was feeling quite compelled by the work they were doing and the energy of the group. They were such amazing loving, heart centered wise people and it was so wonderful to be in their company.
Lots of chopping and the kitchen was usually filled with bowls of vegetables.
Making a Thai green curry for dinner. This is one of my all time favorite dishes! I make it often for myself here at home. It’s very easy too and I will have to show you how in case you haven’t made it yourself yet!
The green curry was served over quinoa, with salad, of course!
Everyone had their own cup to take care of for the week. I loved this system (of course it was great for us in the kitchen!) There is a tea bar with instant hot water, and a sink to clean the cups. Everyone put an animal sticker on to designate their own cup. For the last week we had more people so some put a few stickers on. It’s interesting how I started identifying with mine. It was of a cute smiling tiger, with a heart, of course! Fun.
Massaged Kale Salad, served with a delicious Ginger Spiced Cauliflower Soup. Mmm!
One awesome woman from the UK brought in a couple boxes of raw chocolates from the Raw Chocolate Pie company in Cornwall. What an awesome treat!! Thanks Biba!
Fajita night. Mmm.. I love Mexican.
View one morning from our kitchen window. One of my favorite Earth Angels in her awesome big furry boots taking in the amazing winter wonderland.
Making Raw Key Lime Pies.. ok, they weren’t real Key Limes, but they were delicious!!
Salad inspiration!
I loved the dining rooms when they were set with salads on the tables, and with all the big windows and sunlight pouring in.
Spring Rolls for lunch with Tamarind Dipping Sauce. I love this sauce!!
Papaya and Key Lime pies being served for dessert.
Hearty Vegetarian Chili, recipe coming!
Sides and toppings to serve with the burgers: Steamed Broccoli and Sweet Potatoes were roasting in the ovens. The Black Bean Burger recipe is coming also!
I arranged the left over desserts on a plate. Even the leftovers looked pretty.
Pesto Pizzas with onions, mushrooms, flame roasted peppers and olives. Pesto is such a nice change on a pizza, and with the peppers you don’t miss the tomato at all. Raw Pizzas are amazing and ‘to live for’, but these were cooked with crusts I made from scratch with yeast and including mixing flours for the gluten free crusts. Sometimes it’s just fun to learn and try something new.. and they went over really well!
I always find salads beautiful and love the kaleidoscopic color combinations!
We made falafels, and hummus..
..served with big bowls of tabouli! My Raw Tabouli recipe is a little different but I love it! We actually used millet in this tabouli, which is quite untraditional but worked great.
Our last salad, served with a Creamy Butternut Squash Soup, was conceived by Andre. It was layered and delicious.
So much amazing food. Hope you found some food inspiration too! My 3 weeks there felt like a whirlwind of non-stop action. It was so fun and a wonderful learning challenge, but it is also wonderful now to decompress and get back into a routine. I will be back soon with some awesome new recipes to share!
