Click here to see a visual recap of our weekend.
I’m thrilled to join Susan’s group again this year for her Solstice DeliciousSoul retreat (a SoulCollage weekend). I thoroughly enjoyed myself, the group, the retreat house last year, and am looking forward to another fabulous dose this year. I did all raw vegan meals last year, however, this year – Susan has asked for a mix of cooked and raw – including chicken and fish – a fusion of a raw, nutritarian, paleolithic meal plan… here’s our menu:
Friday dinner, 6pm:
- Raw Pad Thai w/zucchini noodles
- Steamed rice w/herbs
- Baby greens, w/wasabi cream dressing
- Dehydrated beet greens
- Dessert: chopped orange w/toasted hazelnut oil and chopped mint
Saturday early morning drinks, 7:30am:
- Raw green drink
- Tea
- Coffee
Saturday Breakfast, 8:45am:
- Steel-cut oats (with various toppings: nuts, dried fruit and booster foods/powders)
- Freshly made Almond Milk
- Cut fruit
- Par-boiled eggs
Saturday Lunch, 12:30pm:
- Salmon Salad in Butter Lettuce Wraps w/tarragon aioli
- Steamed Carrots and Beets w/Fruit Coulis sauce
- Dehydrated onion rings
Saturday Dinner, 6:30pm:
- Chicken Piccata (Chicken Picatta)
- Quinoa Lentil Pilaf w/broccoli florets
- Tossed salad w/balsamic vinaigrette
- Dessert: Raw – Chocolate Pudding (Avocado filling)
Sunday early morning drinks, 7:30am:
- Raw green drink
- Tea
- Coffee
Sunday Breakfast, 8:45am:
- Steel-cut oats (with various toppings: nuts, dried fruit and booster foods/powders)
- Freshly made Almond and Rice Milk
- Lydia’s sprouted buckwheat blini (pancakes), warmed blueberries and yogurt
- Cut fruit
- Par-boiled eggs
Sunday Lunch, 1:15pm:
- Raw Fruit Soup
- Chicken Liver Pate w/truffle oil, green garlic and crackers
- Chicken Piccata Pate (using the leftovers) (Chicken Picatta)
- Sauteed chard w/prepared mustard and vinegar
- Dehydrated kale chips