Gourmet Raw Vegan Dining
Food is one of the highlights of the Raw and Living Spirit Retreat. Breakfast and lunch will be buffet-style feasts of fresh, organic, raw food with an emphasis on simple dishes and a mix-and-match self-preparation. Dinners will be sit-down affairs prepared by our headliner chefs. All meals are eaten together in the dining area.
The Green Smoothie Track
Inspired by Victoria Boutenko, a Green Smoothie Track is available for those desiring simpler nourishment and a cleansing experience. We will provide a special Green Smoothie Support table during mealtimes just for you. You may choose to feast exclusively on green smoothies throughout the retreat, but green smoothies will be also be available as an alternative to all retreat meals for those who request them. To help in our planning, we ask your meal preference upon registration but you make your final commitment and pick up your meal tickets when you arrive at the retreat.
This sample page shows the menu for the 2009 Retreat. We’ll update when we have the menu for 2010!
| Thursday
Lunch |
Welcoming Lunch by Chef Lizz Bommarito:
A selection of farm-fresh veggie salads with creamy dressing and fruit pie |
| Thursday
Dinner |
Award-winning chefs Ronnie & Minh present:
Minh’s Amazing Spring Rolls and Not-Fried Rice!, with fresh berry cobbler for dessert Spring rolls feature Minh’s marinated tomatoes, dipping sauce, wild rice, and crackers |
| Friday
Breakfast |
Chef Jeremy Judd:
Wild greens smoothies, buckwheaties or roll-your-own oats, with fresh almond milk, raisins, and spiced applesauce |
| Friday
Lunch |
Chef John Larsen has owned and operated two acclaimed raw food restaurants in Ashland, Oregon.
Avocado-pepper collard wraps and szechuan stir-fry, with almond cookies |
| Friday
Dinner |
A founding member of Synergy Chef Collective and owner of Pure Joy Cafe in Sacramento,Chef Richard Hemsley has been a featured chef at the Raw and Living Spirit Retreat since its inception in 2006.
‘Chef’s Challenge’ Soup (making something fabulous with available ingredients), nori rolls and zesty dipping sauce, salad, with chocolate cheezecake |
| Saturday
Breakfast |
Chef Gabrielle Chavez with Jeremy Judd:
Green smoothies, Middle Eastern breakfast buffet with fresh melons, tomatoes, cucumbers, olives, cultured nut cheeze and onion bread |
| Saturday
Lunch |
Saturday’s lunch is our annual Bare Hands Picnic in the meadow, featuring a durian opening demo and feast, with prepared items including a macadamia orange dressing by Chef John Kohler. |
| Saturday
Dinner |
Featured dinner chefs are Lillian Butler and Eddie Robinson who own and operate Raw Soul Restaurant and Catering in Harlem, New York. As advocates of the Living Foods Lifestyle™, they teach on-going monthly classes in nutrition and food preparation, and host free health lectures. Their goal is to heal the world one person at a time through education, advocacy, and service.
Mezza platter featuring falafel balls, tahini, pita bread, and salad, with fruit cobbler |
| Sunday
Brunch |
Chefs Raw Soul and Jeff Rogers:
Green smoothies and salad bar with blueberry pancakes and sausage by Raw Soul and banana splits with Vice Cream by Jeff Rogers |
