Tag Archives: vegan

Discovery Yourself in Costa Rica at 2023 Women’s Wisdom & Plant Medicine Retreats

đź’ť The Gift of Self Care đź’ť 

When is the last time you took a day for yourself 
to RECEIVE? 
to be NOURISHED? 
to REFLECT? 
RELAX? 
PLAY?

When is the last time you took a WEEK for yourself? Have you ever done this? 

Have you ever truly allowed yourself to CHOOSE YOURSELF first? 

Have you ever given yourself permission to REST even when there are a million things to do? 

It can be SO EASY, especially for women and mothers, to put others needs before our own. 

You are worthy of self care and self love, and you deserve it!!! 

You are WORTHY of investing in yourself… 
in your health
your happiness
your self discovery
your joy
your pleasure 
your passion 
your need for deep rest
your need to commune with nature and sisterhood.

A retreat is an opportunity for you to claim space for yourself, to press pause and step away from your day to day routine of life, family, work, errands, appointments, shopping, cooking, cleaning (…the list goes on) and focus on YOU. 

We know life doesn’t stop. There will never be the perfect moment to take time for yourself. 

What you do have is the CHOICE to choose this for YOU from a place of deep self love. It may even feel uncomfortable to choose yourself, but you’re the only one who can. 

When we take time for ourselves, there is an automatic ripple effect that moves into our family and home, and everyone becomes refreshed!

I invite you to boldly, courageously, compassionately CHOOSE YOU! 

If you feel the call in your heart, it’s the right time for you. 

Welcoming you to join us in the jungle for my 6th annual 8 day women’s retreat in Costa Rica at the Farm of Life.

Choose from 2 dates: 
Women’s Wisdom Retreat
January 25th-February 1st 2023

or

Women’s Wisdom & Plant Medicine Retreat
March 4th-11th 2023

Detox & Nourish in Costa Rica during 8 Day Women’s Retreat 2023

Come be nourished at the Farm of Life!

Some guests have come on retreat at the Farm of Life for the food, and that is a totally valid reason- it’s beyond delicious! 

Regardless of what brings you to the farm on a wellness retreat, the nourishing meals prepared by chef Ariana will be a highlight of your stay- and will leave you feeling inspired! 

As women, we are often caring (and cooking!) for others. We are naturally nurturing and nourishing that which we love, and what matters to us. It’s absolutely beautiful, AND can also be exhausting. 

When you come to a women’s retreat, you get to enjoy 10 days without cooking and cleaning! Yes you heard me- no chopping, stirring, blending, sautéing or best yet, washing up.

A retreat is an opportunity to step away from your day to day life and dedicate this time to fill your cup, to nurture yourself and to be nourished. 

Opening and allowing to receive is not always easy as we have been programmed to always be giving. Receptivity is a beautiful feminine quality that can bring greater balance to our lives. 

Food is only one way to be nourished on a retreat. You’ll also be nourished by nature’s jungle beauty, pristine waterfalls, sunshine, meaningful connection, silence, movement, stillness, self care and simply being. 

We have space for you to come and be nourished in Costa Rica during my upcoming women’s wisdom retreats. 

Choose from  January 25th-February 1st or  March 4th- 11th 

Retreats include three wholesome and delicious vegetarian and gluten free meals a day – with exception for special ceremony days- as well as fresh coconut water and medicinal teas with herbs from the greenhouse. 

You can learn more about my annual women’s retreat in my bio link or visit www.holisticlacey.com/retreats

See you in the jungle,
Lacey 

2022 Costa Rica Women’s Retreat: 8 days of Self Discovery, Yoga, Dance, Sister Circles, Ceremony, Womb Wisdom, Self Care, Nature, Hikes, Waterfalls, Beach Trips, Nourishing Plant Based Meals, Rest & Rejuvenation!

Retreat to Costa Rica for the Awaken & Restore Annual Women’s Retreat with Lacey Budge

February 26th – March 5th 2022
at The Farm of Life in the Southern Pacific region of Costa Rica

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Gather in sisterhood in Costa Rica ~ February 2021

“We’ll walk the paths where the old ones walked And we’ll dance the dances they taught us and we’ll sing the songs the old ones sang for the magic now has caught us” 🎵 woman of the earth by spiral dance

Have you experienced the magic of the ancient ways? Of connecting with the elements and spirits of the land? Have you sat in circle with your sisters and sang the songs that have been recorded into each of our cells? Have you been witnessed by your sisters in your dance of wildness, liberation and ecstasy?

A “new” way of being together in sisterhood requires a remembrance of the ways we have been before. A devotional, mindful way of living in harmony and connection with the earth and her elements as sacred vessels and bridges between heaven and earth.

Inviting you to experience nature and reconnect to her magic… To reconnect to the magic that lives within you and the power of women gathering. We ARE gathering at the Farm of Life in Costa Rica for 8 magical days of Remembrance, Reclamation & Celebration.

February 17th – 24th 2021
Awaken & Restore: Women’s Self Care & Self Discovery Retreat

LEARN MORE ABOUT THE RETREAT

Cilantro Lime Salad Dressing

Cilantro Lime Salad Dressing
Makes 3/4 cups
(family size recipe below)

Simply Blend all ingredients
1/2  cup extra virgin olive oil
3 Tbsp freshly squeezed lime juice
2 pinches of both salt and pepper
1/2 tsp of honey or maple syrup
1/2 cup cilantro, roughly chopped

This recipe was inspired by gratitude for my abundant lime tree
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Family Size
Makes 1.5 cups

1 cup extra virgin olive oil
6 T freshly squeezed lime juice
1/4 tsp of salt and pepper
1 tsp maple syrup or honey
1 cup cilantro, roughly chopped

 

Strawberry Shortcake Chia Pudding

Seasonal Recipes to Honour Mother Nature

Inspired by local organic strawberries, this recipe creation became a fusion of “chia pudding meets overnight oats dessert style.”

This recipe is super easy and decadent and a yummy treat for a summer breakfast, lunch or brunch! I loved blending the milk with banana and cashews to make it extra thick and creamy.

Makes 2 portions

Ingredients

1.5 cups dairy free milk (coconut, almond, etc)

2 tbsp local honey or maple syrup

1/2 tsp cinnamon

Pinch of salt

Splash of vanilla

1 ripe banana

2 tbsp whole cashews

1/4 cup chia seeds

1/2 cup of your favourite granola or 1/3 cup of rolled oats and 2 tbsp of pecan pieces

1 cup strawberries, diced

Method

Blend together milk, cinnamon, honey, salt, vanilla, banana and cashews until smooth.

Mix in a bowl with chia, granola and strawberries and mix well.

Place in one glass storage container or divide the 2 portions into medium sized mason jars.

Place in the fridge for 1 hour or overnight!

Optionally, top with shredded coconut, bee pollen, dried fruit, or cacao nibs.

Cream of Cauliflower Soup {vegan}

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Creamy Cauliflower Soup Ingredients 

2 medium heads of cauliflower, chopped into florets
3 cups of cooked/canned chickpeas
5 cloves of garlic, whole
1 cook onion, sliced
5 medium size potatoes, cubed
3 tbsp extra virgin olive oil or virgin coconut oil

1 tsp black pepper
1.5  tsp salt
1.5 tsp paprika
1/4 tsp cayenne, optional
1.5 tsp ground cumin

4 cups of vegetable broth
4 cups of coconut milk, fresh or canned full fat

1 spring fresh rosemary, finely chopped
juice of 1 lemon

Optional garnish: fresh chives, pumpkin seeds, sesame seeds, sauerkraut, coconut milk, roasted veggies, chickpeas, paprika.

Method

Preheat oven to 400.

In a large bowl, combine cauliflower florets, cubed potatoes, garlic cloves, onion and chickpeas.

Add 3 tbsp of extra virgin olive oil and all spices. Mix thoroughly.

Place on a large baking sheet or glass pyrex dish and roast until potatoes and cauliflower are soft (about 50 minutes), stirring halfway.

Add roasted veggies into a pot with vegetable broth and coconut milk. You may choose to keep a small amount to the side to garnish your soup before serving.

Use a hand immersion blender or regular blender to puree into a soup. Add more liquid, or hot water as necessary to reach your desired consistency.

Return to pot if using a regular blender, add in rosemary and lemon juice. Allow flavours to simmer on low for 15 minutes, stirring often to avoid burning. Add more salt and pepper as necessary.

Garnish with fresh chives, pumpkin seeds, saurkraut and drizzle of coconut milk.

Enjoy.

Moroccan Peanut Stew {vegan}

Moroccan Peanut Stew with Chickpeas

Moroccan Peanut StewServes 10-12

Ingredients

2.5 cups chickpeas, dry and pressure cooked or 6 cups canned
2 T coconut oil
2 tsp Pink Himalayan salt
2 onions, white, diced
5 garlic cloves, pulsed in food processor or chopped finely
2 inch piece of ginger, pulsed in food processor (you can pulse it with garlic)
3 tomatoes, blended in food processor to be liquid
2 red pepper, diced
3 carrots, sliced
5 stalks celery, diced on the half moon
4 cups of cut up mixed veggies  (zucchini, broccoli, green beans)
4 cups of cubed starchy veggie (potato, sweet potato, butternut squash)
4 cups (packed) of cut up collard leaves or any dark green leaf
1/2 a hot pepper, diced (optional)
2 cups of peanuts (set aside 1 cup for a garnish bowl)
1 cup of raisins or  chopped dates
1 head of cilantro, finely chopped for garnish at the end. Fresh mint also works.

spices
2 T chili powder
1 T ground turmeric powder
2 T ground cinnamon
2 T cumin powder
2 T paprika
5 star anise, whole
3 bay leaves

broth
8 cups of fresh, or canned, coconut mylk, broth and/or water (any combination of your choice, depending on what’s available.).  See: How to make homemade coconut milk  

1 cup of natural smooth or crunchy peanut butter

Directions:

  1. For dry chickpeas: soak chickpeas overnight.  Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes. 
  2. In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions.  Sauté and stir until translucent, about 5 minutes
  3. Add ginger, onions, red pepper and celery.  Continue to cook and stir until cooked through.
  4. Add  tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
  5. Add the coconut mylk/broth/water to cover the veggies, and the bay leaves. 
  6. Add carrots, starchy veggies, other veggies.  [If adding broccoli, wait about 20-minutes before you add them.]
  7. Stir everything together well.  Cover the pot, reduce heat slightly, and cook for 30 minutes. 
  8. Add in peanut butter and use whisk to to mix it all in really well. 
  9. For the final 15-minutes of cooking, add in chickpeas, 1-cup of peanuts, raisins and leafy greens and up to 1 tsp of salt.
  10. Garnish your bowl with peanuts and cilantro.

    Best enjoyed with Millet, Couscous or Brown/Wild  Rice

Vegan Black Bean & Quinoa Burger

IMG_6722

This recipe makes 16 large, delicious burgers. It’s always great to make this amount so you can freeze the patties and de-frost them when you’re craving a burger night!  

This dish was originally created for Burger Night during the 2020 retreat season at the Farm of Life in Costa Rica, and was absolutely enjoyed by many!

Ingredients

1.5 cup Quinoa dry, 3 cups cooked – can be prepared in water or veggie stock

3 cups Black Beans (dry, soaked and prepared in pressure cooker) or 7 cups cooked/canned

3 cups mushrooms of choice, diced – I like cremini for this recipe

6-8 Garlic cloves, depending on your preference 

2 medium leeks, sliced and soaked in water to rinse out dirt. Can be substituted for cooking onion if you dont have any leeks on hand.

2 red peppers, diced 

Juice of 3 limes or lemons 

3 Tbsp ground flax + 6 Tbsp warm water, let sit for 5 minutes  

 1 – 1 1/4  cup oat flour (ground from gluten free rolled oats) 

Cayenne pepper as desired

3 tbsp chili powder 

3 tbsp ground cumin 

3 tbsp paprika 

2 tsp Salt

2-3 tbsp virgin coconut oil to sautée leeks, mushrooms, etc as well as to grease the pan.

Taste mixture and add more spices, lime or salt as needed 

IMG_6726

Method

  1. Cook quinoa and black beans according to package, let cool enough to handle. 
  2. Prepare flax egg and let side for 5 minutes.
  3. Sautee chopped and cleaned leeks in oil for about 3-5 minutes on LOW to MEDIUM heat. Add minced garlic, mushrooms and red peppers and sautee for another 5 minutes. Set aside. 
  4. In a large bowl, add cooked  black beans, mash with a fork or potato masher (I like to  leave some beans whole)
  5. Then add in flax, oat flour, sautéed vegetables, cooked quinoa, salt, and seasonings. Mix all ingredients together. Texture should be wet and slightly sticky, but not too sticky to be able to make the patties. Add more oat flour if needed.

    IMG_6728

  6. Fill a 1 cup measuring cup to 3/4 full with the burger filling, and make a patty with your hands. Make the patty thicker to start and once you cook it in the plan you can flatten it out with a spatula.  
  7. Allow the burgers to sit in the fridge for 1 hour before cooking.
  8. Cook all or Freeze some and cook at a later date. 
  9. On the flat electric pan or in a pan heat oil on LOW to MEDIUM heat – sear black bean patties for 4 minutes on each side or until burgers are cooked through and brown on each side.

    IMG_6735

Sunflower Seed Red Pepper Hummus {Raw}

Raw Sunflower Seed Red Pepper Hummus

The perfect dip to switch up the classic chickpea hummus, plus it raw! Enjoy with veggie sticks, raw crackers, in wrap or add it to greek night!

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Fully Raw Vegan Greek Night Served at Farm of Life featuring tabouli, greek salad, heart of palm “feta” cheese, olives, kraut and of course…the hummus!

Add all ingredients in blender or food processor
2 cups sunflower seeds, soaked for 1 hour
2 garlic cloves
2 red peppers
1 Tbsp lemon juice / or Apple Cider Vinegar
handful parsley
1 tsp salt
1 tsp cumin
2 Tbsp Tahini
2 Tbsp Olive Oil
1/4 cup water