What we eat at our Yoga Retreats in Victoria

WHAT WE EAT AT OUR VICTORIA RETREATS

You may have asked yourself the question: What do we eat when on retreat? The short answer is: a well-balanced diet that is delicious, healthy and a little indulgent.

If you have previously been a guest at our wellness retreats in Victoria, you know that our breakfast and lunch menu is always super healthy and nutritious in order to fuel your body with lots of goodness. You also know that we like to throw a little naughty in the mix with our Friday Feasting Table, and include some locally sourced cheeses paired with a wine (or two). Our Saturday dinner usually starts with a casual ‘cocktail’ hour – or in this case – glass of bubbles with canapés, followed by an uber-healthy main course paired with a wine (or kombucha, if you desire). We’ll finish our three courses with a decadent dessert that is actually good for you!

Of course, we couldn’t do any of the above without our very talented chefs, so we thought it was time to give them the introduction they deserve, and as a bonus you’ll get their favourite recipe so you can Eat Like You’re On Retreat At Home!

MEET OUR RETREAT CHEF PART 1 – ALIZA STROCK

Aliza is a Boston-bred plant-based chef and caterer who made the move to Melbourne in 2015. A deep desire to follow her passions led her to Australia, where she immediately dived into working for some of the best vegan cafes this city has to offer. Having been a sous-chef on a yoga retreat in Palm Springs, California, Aliza completely fell in love with the art of retreat catering and discovered her niche in 2018.

Over the years she has catered nearly 30 retreats, as well as private dinner parties, hen’s weekends, and birthdays. She’ll soon complete an accredited vegan retreat chef course in London, taking her skills and offerings to the next level.

Aside from cooking, Aliza loves to practice yoga (she’s a certified instructor, too), spend time in nature with her partner and her dog, travel, and explore new cultures (especially through food), read a good book, and swim in the ocean. You can meet Aliza at our April Yoga Retreat in The Otways, our Yoga & Pilates Retreat in the Yarra Valley.

ALIZA’S FAVOURITE HEALTHY RECIPE

We’ve asked about Aliza’s favourite healthy recipe and although it was hard to choose, we think we’ve got a winner for you! Original recipe from Aliza’s website Shaktifresh.

Cold Noodle Salad with Carrot, Miso and Ginger Dressing

Approx. 2 servings.

INGREDIENTS:

• packet of noodles of choice (enough for 2 serves) – vermicelli or udon work well
• 1/2 block organic, extra firm tofu or tempeh
• 1/4 cup tamari or soy sauce
• 1/2 cup frozen edamame, thawed & tossed in a bit of sea salt
• 1 small cucumber, halved then sliced into half moons
• 2 cups spinach, roughly shredded
• 1 avocado, diced
• 2 tbsp shredded fresh mint
• optional garnishes: sliced spring onions (scallions), crushed peanuts, sesame seeds

FOR THE DRESSING:

• 1 large carrot, peeled & roughly chopped + boiled
• 1 cup raw cashews, soaked in hot water for at least 30 minutes
• 1 thumb sized knob of ginger, roughly chopped
• 1/2 tbsp mellow miso paste
• 1/2 tsp each salt & pepper
• 1/2 cup filtered water

METHOD:

• Preheat the oven to 200C
• Cook noodles according to packaging. Drain, rinse with cool water and set aside in a large bowl.
• Soak cashews and boil carrots until soft.
• Cube tofu or tempeh into bite-sized pieces and add to a tupperware container with tamari. Lock the container and shake so protein is fully covered in sauce. Marinade for 10-15 mins.
• Once marinaded, add tofu/tempeh to a lined baking tray and bake for 10 minutes, flip, then another 5 mins.
• While protein is baking, prepare cucumber, edamame, avocado, kale and mint – then add to the mixing bowl with noodles.
• To make the dressing: drain soft carrots and add to high powered blender along with the remainder of the dressing ingredients. You may need to slowly add more water as it blends. The consistency should be thick and creamy, but easily pourable from the blender.
• Remove tofu/tempeh from the oven and let it cool slightly. Then add to the bowl with noodles and vegies.
• Add dressing to the mixing bowl and toss with tongs until everything is covered well.
• Serve the salad in a bowl topped with optional garnishes of spring onion, crushed peanuts and sesame seeds.

Enjoy!

You can store the cold salad in an airtight container in the fridge for up to 2 days. Store any extra dressing in an airtight jar in the fridge for up to 5 days.

Stay tuned to meet Izzy, another Retreat Here caterer, and discover her favourite healthy recipe next time!