Coaching Packages Retreats
Designing Your Retreat
Designing your menu includes much more than the carbohydrate, protein and fat components of the meals. The food selected to make up the menu must be aligned with your highest purpose of the retreat. It must embody the essence of the teaching; reflect the depth of the message, and the integrity of the land. This mindfulness, from menu creation to inception, will provide nurturing support for your guests, giving them the valuable experience they seek.
When people are away from home and opening themselves to expansion and growth, their receptivity is enhanced when all their senses are awakened with the divinity of the Earth’s food. Receptivity to the content of your retreats/workshops will also be enhanced when your retreat menus align with the integrity of your course intentions.
By nurturing the body, mind and soul with fresh, delicious, organic whole foods, health and vibrancy is promoted and thus a more enlightened experience.
My Retreat Menu – Essential Cuisine
Much like a yoga or meditation practice, Essential Cuisine is a practice, one that supports the deepest nature of our spirits. Becoming conscious of our cuisine promotes positive intentions leading to a more mindful life.
My intention is to create nourishing meals that enlighten, nurture and nourish guests to the core. The retreat menu is designed to awaken and dazzle the senses beyond the word “diet” by providing foods that the body loves and the palate craves.
The dining experience will leave guests feeling nourished on many levels. They will experience pleasure instead of deprivation, feel complete instead of full and satisfied instead of wanting.
Local green cuisine is the theme for the menu, which consists of a combination of the highest quality raw, cooked and cultured foods grown in harmony with our environment here on Maui, and in the Hawaiian islands.
Basic Menu of Foods
Vegetables & Salad Greens, Sauces and Dressings from Artisan Oils, Whole Grains, Legumes, Roots, Taro, Squash, Cultured Veggies, Fermented Beverages, Tropical Fruits, Nuts, Seeds and Humanly Raised Animal Foods; Eggs, Cheese, Fish, Venison and Maui Beef.
Salad Bar: Fresh Organic greens, sprouts, herbs and vegetables with luscious sauces from the highest quality of oils of Flax, Olive, Coconut and Styrian Pumpkin Seed.
Vegetables: Beets, carrots, zucchini, chard, kale, cabbages, asparagus, green beans, ong choy, taro, egg plant
Whole Grains: Alkaline grains of Millet, Quinoa and Amaranth will be served with impeccable oils, herbs and Hawaiian Sea Salt.
Legumes: Mung beans, lentils and chick peas served in soups, side dishes and vegetarian main courses.
Squash & Potatoes: Molokai Sweet and purple Okinawan Potatoes add to more colorful squashes, pumpkins, and root potatoes of all colors.
Protein: Fish from local waters, wild island venison, Maui beef, poultry (optional-not local) and/or eggs. Vegetarian and vegan options available.
Cultured Vegetables: Sauerkraut type cultured veggies made from cabbage, kale, carrots and parsley will be served for lunch and/or dinner.
Fresh Fruit: Papaya, pineapple, bananas, berries and tropical fruits in season.
Alternate Treat Potentials: Raw soups, seed cheeses, sorbets, fresh seed milks, raw cacao and local roasted cacao desserts.
Breakfast: Fresh local seasonal fruit, yogurt, sprouted buckwheat/grain cereals, French toast, eggs, potatoes/taro. Most traditional breakfasts made healthy.
Beverage: Fresh island lemons/limes and Maui/Kona coffee as desired.
Special Diets: Vegan, vegetarian, gluten free, dairy free. Can cater to diabetics and other special dietary requirements.
Fasting: Fruit and vegetable juices, vegetable broths and bone broths.
Wine Pairing: When suitable.
Alternative Priced Menus
Low, moderate and high-end dining as requested, buffets and full service. Usually runs from $65.00 to $95.00 per person per day, depending on menu and amount of people.