Last weekend was my annual Spring Yoga Retreat, which I lead at a beautiful retreat center here in Santa Cruz. In years past, I have always co-taught the retreat, but this was my first ever time leading the whole weekend by myself! It was a great experience: we had a really perfect group of people, lovely weather, good focus in class, and friendly connections outside of class... and - of course - good eating!
Dinners at the retreat center are usually a giant salad full of super fresh greens, soup, and fresh bread. This is pretty much my ideal situation in life... so I was very content. One night we had this veggie soup full of veggies, and the second night we had a really lovely dhal. They also make their own salad dressings every day, and this bright green basil dressing was SO super good... I was happy when it made another appearance at lunch on our last day!
Lunches at the center are usually the Big Meal - which (again) is just perfect for me. Saturday we had salad bar, enchiladas, and roasted brussels & cauliflower. Yum Town! The retreat center is always all veg, but for the retreats I lead, they happily accommodate my all-vegan request. The food this time around was really great : full of variety and fresh, seasonal veggies, colorful, and flavorful. It feels like such a luxury to have healthy, home-cooked vegan food prepared for me!
Dessert isn't served with lunch, and so many years ago, I began a tradition of bringing homemade cookies for the retreat attendees. There's always at least one gluten-free person in the mix, so this time I chose the Chocolate Chip Cookies from Oh She Glows and they were amazing!! She tells you that they spread a lot - and they really do, so be warned. Instead of grinding my own almonds and gf oats, I just used almond flour and gf oat flour and they came out great. I will definitely make these again! Also, I made a double batch, which made TONS. This way I could share them with the staff and other guests at the retreat center and still had a few left over.
This was our final lunch on Sunday afternoon: giant salad bar, tofu cakes (you can hardly see them in this picture, but they were really delicious and fun to eat), green beans with sliced almonds, pasta & pasta sauce. I skipped the pasta in favor of multiple pieces of fresh bread (BRED 4EVR), and put the pasta sauce right on my green beans. It was a great lunch!