Starters:
- Sweetcorn cakes with green salsa
- Asparagus spears with vegan hollandaise sauce
- Asparagus and artichoke salad with a tahini parsley dressing
- Tomato salad with basil (vegan) pesto dressing
Mains:
- Chick pea and sweet potato curry (very mild – made with coconut milk, or a spicier version made with Indian curry mix)
- Coconut infused jasmine rice
- Seasonal steamed greens- broccoli and kale, fava beans and courgettes, peas and mange tout
OR
- Aubergines stuffed with a pilaff rice mix (can be spicy or not)
- Ratatouille (mixed peppers, tomatoes and aubergine)
- Green salad
OR
- Buddha Bowl with Kale salad, farro, and pomegranate glazed aubergine with tempeh
- Green salad
Additional items that can be made for retreats:
- Seedy granola (quite sweet)- keeps for months and granola squares/ energy bliss balls- cacao and chia versions
- Roasted strawberry or peach chia puddings/ overnight oats (for breakfast)
- Carrot cake/ banana cake/ blueberry cake- I can do with eggs for a lighter cake or without but cake will be heavier in texture- no refined sugar used
- Chocolate walnut fudge or chocolate slabs (no refined sugar used)
- Healthy juices and smoothies
- Gluten free bread and breakfast items and cakes