Every year, our yogis rave about the food at our retreats, and I’m so happy to finally share a little taste of it with you! 🌿
I spend a lot of time working closely with nutritionists and our resident chefs to curate a thoughtful menu for each retreat week. Our philosophy? Nourishment that goes beyond the plate.
Think 30 different plants a week, Ayurvedic principles, aromatic herbs, seasonal vegetables and fruits harvested from the Masseria’s gardens, and the beautiful simplicity of authentic Puglian cuisine.
Every menu is crafted with love, bringing together fresh, local ingredients, vibrant flavours and a little Italian soul — food that nourishes the body, delights the senses and brings everyone together around the table.
Here are a few of our favourites from this week. Buon appetito! 🍋🌱
Hearty White Bean Soup, a rich and comforting classic.
Ingredients: 14 oz (400g) cooked white beans, 1 carrot, 1 celery stalk, 1 onion, 2 garlic cloves, 2 cups (500ml) vegetable broth, 2 tbsp tomato paste, olive oil, salt, pepper, fresh rosemary.
Preparation:
- Sauté finely chopped carrot, celery, onion, and crushed garlic in olive oil.
- Stir in tomato paste dissolved in a little warm broth.
- Add white beans, remaining broth, and rosemary.
- Simmer covered for 20–30 minutes.
- Mash a portion of the beans for extra creaminess, season with salt and pepper, and serve with croutons.
Lentil Flatbread / Wrap, gluten-free and packed with plant-based protein.
Ingredients: 1 cup split red lentils (raw), 1 cup water, 1 tbsp extra virgin olive oil, salt and spices to taste (e.g., turmeric, oregano, garlic powder).
Preparation:
- Soak the lentils in cold water for at least 4 hours (or 1 hour in warm water).
- Drain and blend with 1 cup of fresh water, olive oil, salt, and spices until you get a smooth, runny batter.
- Heat a greased non-stick skillet, pour a ladle of batter, and cook for 2–3 minutes per side until golden brown.
Protein Balls, a no-bake energy snack.
Ingredients: 1 cup rolled oats, 1/2 cup peanut or almond butter, 1/3 cup honey or maple syrup, 2 tbsp chia or flax seeds, 2 tbsp unsweetened cocoa powder (or protein powder), a splash of plant milk if needed.
Preparation:
- In a bowl, combine oats, cocoa, and seeds.
- Add peanut butter and honey (warm them slightly if too thick).
- Mix well, roll into walnut-sized balls, and chill in the fridge for 30 minutes.
Turmeric Hot Chocolate, warm, spiced, and anti-inflammatory.
Ingredients: 1 cup (250ml) milk (dairy or plant-based), 2 tbsp unsweetened cocoa powder, 1 tsp cornstarch, 1–2 tbsp brown sugar or honey, 1/2 tsp ground turmeric, pinch of black pepper, cinnamon/ginger to taste.
Preparation:
- In a saucepan (off the heat), whisk cocoa powder, cornstarch, turmeric, sugar, black pepper, and optional spices.
- Slowly pour in milk while whisking to avoid lumps.
- Heat over medium flame until it reaches a gentle simmer, stirring constantly for 2–3 minutes until thickened.
Crunchy Salad, fresh and crisp with a sweet-and-sour twist.
Ingredients: 1 head of iceberg lettuce or finely shredded cabbage, 2 shredded carrots, 1 finely sliced fennel bulb, 1 green apple (matchsticks), 1 onion, toasted chopped walnuts or almonds, pomegranate seeds
Dressing: Lemon juice, 2 tbsp extra virgin olive oil, 1 tsp mild mustard, salt, and pepper.
Preparation:
- Chop vegetables and green apple (toss apple in lemon juice immediately to prevent browning).
- Whisk together oil, lemon juice, mustard, salt, and pepper.
- Combine ingredients in a bowl, drizzle with dressing, and top with toasted nuts.