Yoga Journal

LIGHT, FRESH, FAST

Carrot Breakfast Bread (recipe on page 107)

“People go on a retreat to open to something new in both body and mind,” says Hugo Roberto Gutiérrez Marrón, the chef at Haramara, a yoga retreat center near Sayulita, Mexico, known for its fresh, inventive natural cuisine. “The food they eat should caress their senses, elevate their mind, and feed their body and spirit.”

Wouldn’t it be amazing if every meal you ate infused you with such a feeling of well-being? Great retreatcenter cooking isn’t about complicated recipes or hours spent in the kitchen. At Sagrada Wellness, a retreat center near San Luis Obispo, California, chefowner Eva Inglizian prepares rustic family-style meals that celebrate seasonal produce and whole grains: a layered “fried rice” with brown rice, eggs, ginger, crisp carrots, snap peas, and fennel; kale leaves sautéed with sesame oil, garlic, and sesame seeds; and roasted fresh poblano chiles filled with local goat cheese. “People are so moved by the beauty and the freshness of the food,” Inglizian says. “When they

You're reading a preview, sign up to read more.

More from Yoga Journal

Yoga Journal3 min readSelf-Improvement
The Sound of Silence
I’ve been meditating for a long time, but as I arrived in North Fork, California, just outside of Yosemite National Park, for my first 10-day vipassana retreat, I was terrified. What have I gotten myself into? I wondered as I drove down the dirt path
Yoga Journal3 min read
Places You’ll Go
You know that feeling the night before a big trip? Excitement and anticipation, maybe tinged with a little anxiety. You have an itinerary, but you can't plan everything that will happen along the way. That's what it felt like making this issue, and t
Yoga Journal4 min read
Ancient Elements
Before I started working with alchemy, a forerunner of chemistry based on the transformation of matter, I was trying to juggle mind, body, and soul practices separately. I was following different programs and driving myself a bit crazy in the process