Menu for 19th – 22nd May Yoga Retreat 2017
Friday 19th May
Quinoa chickpea and spinach balls in tomato sauce
Maple glazed parsnips with pecan nuts
Chargrilled courgettes with wild garlic pesto
Date and cashew crème brûlée
Cordials and water in jugs on the table
Saturday 20th November
Coconut yoghurt and berry layer in a glass tumbler with granola bars
Freshly squeezed orange juice
English asparagus on toasted rice bread with humous, avocado, poached egg, salad leaves and charred tomato drizzled with avocado oil.
Strawberry and cream smoothie, made with coconut yoghurt and goats milk.
Butternut squash risotto
Dressed salad leaves
Roasted beetroot and carrot salad
Blueberry and almond cake
Pineapple and raspberries in star anise syrup
Coconut yoghurt/Greek yoghurt
Sunday 21st May
Coconut yoghurt and fruit layer in a glass tumbler with breakfast banana bread.
Freshly squeezed orange juice.
Root vegetable burger on homemade sweet potato bread
with smokey beetroot dip topped with a fried egg
Cranberry cleanse smoothie – kale. coconut water, cranberry juice, cranberries and banana
Spiced garden vegetable casserole
Cucumber lime and ginger salsa
Passionfruit and coconut slice – made with cashew nuts and coconut
Monday 22nd May
Breakfast before departure
Banana and avocado on homemade linseed, oat and sesame seed bread
with creamed goats cheese and maple syrup
Beetroot orange and raspberry smoothie
Papaya and strawberries
In addition to the above there will be a supply of cake and a bowl of fruit in the kitchen for yogis to help themselves over the weekend. Afternoon tea will be served each afternoon.