The Mellulah Yoga Kitchen is where it all happens on our retreats. We believe in nutrition and healthy eating as a part of the yogic lifestyle so while you are with us, we will take care of that for you.
We have several amazing chefs creating delicious plant based meals for you, some of whom have been working with us since Mellulah’s first yoga retreat in June 2011. We know and trust that every meal, juice and dessert with be heavenly and will not only nourish you, but inspire you. Plant based cooking does not have to be dull, you will be amazed about just how delicious plant based can be and we can guarantee you’ll want to go home and try out lots of tasty new recipes on your friends and family.
Alex Beer has been working with Mellulah for over four years. She trained as a vegan chef in Australia and now runs her vegan cafe with her brother Nick near Dorchester in Dorset, Feed the Soul Cafe. The cafe is always busy and thriving with the local community who love her Buddha Bowls, curries, divine vegan cakes and puddings and their wonderful juices, teas and homemade Kombucha. Alex creates all the meals for our Symondsbury Manor Residential Retreats and at Launceston Farm, she also makes the welcome ‘raw cacao energy balls’ that we indulge in on our day retreats. We can not get enough of the food she creates for us, if you have a sweet tooth then you are in for a serious treat when you discover Alex’s amazing cakes that are wholesome, sugar, dairy and guilt free!
Marcia Hannam has been such an important part of Mellulah Retreats as we have evolved since running our very first day retreat in June 2011 and our first residential retreat in November 2011. Marcia became a legend for returning guests who adore her divine meals. Marcia now makes all the lunches of for our day retreats and guests adore the way she puts flavours together, creating wonderful Buddha Bowls. Marcia runs a very successful farm shop and cafe in the village of Spetisbury, near Blandford called Village Market.
Heres one of Maricas recipes from a recent day retreat.
Our January day retreat guests absolutely loved the delicious plant based lunch made by Marcia Hannam from Village Market.
Here are the recipes:
First up is the lush Sweet potato, broccoli and kale salad:
Heat the oven to 200 C, peel and cut the sweet potato into bite size chunks.
Roast them in the oven until soft.
Cut the broccoli into florets removing the tough stems and remove the tough stems from the kale ripping them into bite size pieces.
Steam the broccoli and massage the kale with olive oil and a little Himalayan salt until it softens up.
Make a nice vinaigrette dressing and throw the whole thing together.