When I work on a catering job or a retreat I’m a woman on a mission; first, I want to indulge my guests with a special culinary experience but, at the same time, I also want to inspire them and let them realize that good time can be also good-for-them time.
To enjoy good food and share it with our dear ones without compromising our well being is a win win situation!
Yoga, Food, Nature retreat in the Algarve, Portugal, June 2015
Preparing the ingredients for the shakshuka. I got the eggs from an old man in the farmer’s market in Loulé. It’s from his back yard chickens, so happy eggs!
Caramelizing peppers for the shakshuka.
Beautiful sun ripe tomatoes whating to go in.
Spicy, pipping hot, creamy eggs and the freshness of parsley and good olive oil make this dish a winner!
Slow oven dried tomatoes, this enhances their rich summery flavors and is a wonderful addition to many dishes and salads. I served it the my polenta.
Beautiful, deep yellow polenta, slowly cooking.
Chia seed flat bread, gluten free and packed with nutrients.
The farmer’s market in Loulé, one of the best markets I’ve ever been to!
The farmer’s market in Loulé, the real deal!
Fresh produce of the market in Loulé, I’d rather give my money to local farmers then big chain supermarkets.
Preparing the vegetables for green juice, the pineapple is giving some sweetness but also useful enzymes to aid digestion.
The beautiful Mediterranean light coming through the kitchen window in the Algarve Portugal
Olive groves all around, I feel home!
Colorful sweet potatoes
Colorful sweet potatoes
Purple sweet potatoes
Green herby yoghurt tahini, tahini with purple sweet potatoes and beet root humus
Sun ripe peaches for my summer cake
My summer peach cake, gluten free and sugar free!
Purple sweet potatoes are ready to get into the oven, infused with fresh rosemary, olive oil and corse sea salt.
Roasted in the oven, these sweet potatoes are bursting with flavors and the color is vivid purple!
Pitango, a childhood taste memory, how happy I was to discover it in the market.
Humus with a twist, beetroot humus.
Grain free, gluten free, refined sugar free brownies, served with salted caramel sauce (made from dates) and summer berries.
Happy, hard working yogis enjoying my food.
All you need is some olive oil, sea salt, whole garlic cloves and some rosemary to get the best out of these roots.
Lentils and roast beets salad, packed with flavors and different textures.
Ripe, fragrant mango is heaven on earth.
Freshly picked from the tree of the local orchard, the best I’ve ever tasted. A true summer treat.
Overnight oats with fresh mango and figs, nuts, seeds and raisins. This was one of the favorite breakfast in the retreat.
Gluten and sugar free banana breads
Galit’s kitchen in action
Preparing first course for dinner in yoga-food-nature retreat
Super fresh, light and nutritious Lunch in the middle of a yoga program
Raw cashew, coconut and lime ‘cheese cake’
Who said desserts are bad for you? Vegan coconut pane cotta, sweeten with raw honey, perfumed with real vanilla seeds and served with fresh mango coulis and strawberry
Preparing trays of tomatoes to go into the oven for slow drying. Yoga Food Nature retreat in Italy. Photo by Asaf Hachmon
Enjoying green juice before dinner at a yoga retreat, photo by Asaf Hachmon
Enjoying raw salad for lunch on the terrace in Yoga Food Nature Retreat, photo by Asaf Hachmon
Galit gives a talk at a yoga retreat, photo by Asaf Hachmon
Enjoying green smoothies after yoga practice in Yoga Food Nature retreat, photo by Asaf Hachmon
First course in yoga-foods-nature retreat’s dinner
Beet root risotto
Assembling raw salad as a first course for dinner at a Yoga Food Nature retreat. I always design the menu with a raw dish as a starter, this is how I give my diners a boost of enzymes helping digest the meal.
Cream of carrot, celery and pine nuts. Raw soup, served at stillness-in-yoga retreat
Hanna’s soup is based on my friend Hanna’s description and my recreation of it
Vegetarian sushi
Assembling first course for yoga retreat dinner, grilled aubergine ‘sandwich’ with fresh goat cheese and roast pepper pesto.
Grilled and spicy aubergines served on lentils and roast root vegetable warm salad makes hearty autumn dinner.
Roasting peppers on open fire gives a wonderful smoky flavor
Served in yoga food nature retreat Italy. Photo by Asaf Hachmon
Galit is serving freshly cooked ‘shakshuka’; a tomatoes and peppers spicy stew with fresh organic farm eggs, photo by Asaf Hachmon
Breakfast in a yoga retreat, almond milk yoghurt with fresh fruit, seeds, nuts and goji berries
Freshly made humus, everyone’s favorite!
