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
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
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.
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
1.5tsp 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
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.
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:
For dry chickpeas: soak chickpeas overnight.Rinse out soak water and cook in a pressure cooker with salt and turmeric, for 20 minutes.
In a big saucepan over medium heat, add coconut oil, 1 tsp salt and onions.Sauté and stir until translucent, about 5 minutes
Add ginger, onions, red pepper and celery.Continue to cook and stir until cooked through.
Add tomatoes, along with turmeric, cumin, cinnamon, paprika, chili powder, star and anise. Combine well.
Add the coconut mylk/broth/water to cover the veggies, and the bay leaves.
Add carrots, starchy veggies, other veggies.[If adding broccoli, wait about 20-minutes before you add them.]
Stir everything together well.Cover the pot, reduce heat slightly, and cook for 30 minutes.
Add in peanut butter and use whisk to to mix it all in really well.
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.
Garnish your bowl with peanuts and cilantro.
Best enjoyed with Millet, Couscous or Brown/Wild Rice
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
Method
Cook quinoa and black beans according to package, let cool enough to handle.
Prepare flax egg and let side for 5 minutes.
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.
In a large bowl, add cooked black beans, mash with a fork or potato masher (I like to leave some beans whole)
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.
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.
Allow the burgers to sit in the fridge for 1 hour before cooking.
Cook all or Freeze some and cook at a later date.
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.
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!
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
In a saucepan, over medium heat, combine water, coconut milk, cinnamon, ginger, and salt. Bring to a boil and add in oats. Reduce heat and simmer for 8-10 minutes, stirring often. In the last 2 minutes, add in apricot pieces. Remove from heat, add in pecans and honey/maple syrup.
Serve warm and garnish with your favourite toppings.
You are invited to join me, and a group of wise and divine women, in the Costa Rican jungle for my third retreat at the magical Farm of Life (one of my favorite places in the world!).
ReWild & ReConnect Retreats are created with so much love and intention as a heartfelt invitation for you to come home to nature – Mother Nature and the True Nature of who you are.
The Liberated Woman retreat is specifically created to honour you as a woman during this time of potent transformation on the planet! In safe and sacred space, you will be supported, celebrated and nurtured as you fully explore, remember and embrace the Liberated Woman and Goddess within!
I invite you to acknowledge and reclaim your
Worth Power Wisdom Voice Sexuality Sovereignty Sacredness Peace Freedom … your Self!
I invite you to experience how deeply the world needs you to be authentically YOU!
Honour yourSelf with this gift of Self Discovery, Self Care and Self Love.
Know, in the depth of your Being, that when you put YOU first, you inspire all women around you (and actually give them permission) to do the same. Together, we can remember our True Essence. This retreat is being curated with love for 16 women.
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Who is the Liberated Woman?
She is FREE of ALL conditionings and constructs. She lives from intuition and instinct.
She is FREE of masks and societal pressures. She lives as her authentic self with integrity.
She is FREE of guilt and shame. She honours her body as a temple and her sexuality as sacred.
She is FREE of fear. She trusts life fully. She speaks with courage. She flows with ALL THAT IS.
She is FREE of thinking she should look and act a certain way. She is wild, natural and in touch with her natural rhythm and cycles.
She is FREE of judgement. She is compassionate. She loves unconditionally. She lifts other women up.
She is FREE from the limitations of her mind. She witnesses all of creation as a reflection of herself.
She knows who she is. She knows she was never bound.
She is Life itself.
She is Love.
Can you feel her? Is she alive within you? Do you want to connect with her more deeply and reawaken her into Being?
Our Sanctuary: Farm of Life
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Farm of Life, nestled in the middle of the jungle at the top of a mountain, makes it the ideal location for our ReWild & ReConnect Retreat (it is literally at the end of the gravel road!). This gem is located in the Southwest coastal region of Costa Rica, near the Pacific Ocean, Dominical beach and the mountain town of San Isidro. During your stay at Finca de Vida, bask in the high vibrational elements of the farm, feel the nourishing tropical breeze, listen to the symphony of innumerable birds & insects, watch the mesmerising dance of the butterflies, dragonflies & hummingbirds.
This magical property bursts with radiant, fragrant flowers and lush gardens, towering ceiba trees, and flowing crystalline waters. Connect with Mother Nature and be nurtured by barefoot walking, sun gazing, breathing in fresh mountain air, hiking through the jungle trail, eating off the land and drinking pure spring water. Witness unforgettable sunsets and the mystical, shapeshifting clouds of the approaching rainy season. Every moment at the Farm, everywhere that you look, all that you hear, touch, taste, & smell is an opportunity to experience pure wonderment and awe of this magical slice of paradise.
All Inclusive Retreat Includes
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7 Nights/8 days Accommodation at the Farm of Life. Choose from semi -private, shared or private cabin. All cabins include balcony with epic view, hammock and ensuite bathroom.
Daily Morning Meditation & Yoga overlooking the jungle and pacific ocean in the distance! The practice is for all levels and includes gentle hatha, chakra flow and restorative yoga.
Daily Transformational Women’s Circle. Each day will have a different theme as we explore, reawaken and welcome home different aspects of the Liberated Woman. Through a variety of practices rooted in ancient feminine womb wisdom, we will be calling upon our inner Wild Woman, and inner Goddess of love, beauty, compassion, strength, wisdom and sensuality. Our circles will also include sacred dance, group sharing, elemental rituals, song circles, mantra & mudra, and special goddess ceremonies including a cacao ceremony with ecstatic dance and a water ceremony at the beach.
Three Waterfall Hikes including Nayauca Waterfall, peacefalls and the Jewel of the Sun.
Two Beach Trips including a Sunset Beach Dinner and Special Oceanside Water Ceremony.
Three Delicious Organic Vegan Gluten Free Meals a day including fresh coconut water and medicinal garden tea! The menu is a beautiful blend of raw high vibration foods (think the best tropical fruit and smoothies you’ve ever had and fresh leafy greens from the organic garden!),and soul nourishing home cooked meals, prepared with ayurvedic principles. Yes, coffee is included with breakfast!
Farm of Life Medicinal Prana Tour
Campfire with Sound Bath
Sungazing Instruction with Farm of Life Co-Creator, Brian.
Free time to explore the farm, read in a hammock, swim in the natural pool, rest, recharge on the crystal light rack, hit up the “jungle gym,” or unwind with a massage (additional cost).
Group Shuttle Transfer to/from San Jose Airport Hotel
Mid-Week Laundry Service
+
Group Preparation Call before the retreat and Group Integration Call after the retreat
Private Facebook Group for connecting with sisters and sharing resources
Welcome Letter with full details (ie: what to bring, how to prepare, airport hotel listings, Farm of Life Welcome Letter, retreat schedule, etc.)
Not Included
Airfare to San Jose International Airport (San Juan Maria)
Accommodation in San Jose the night before the retreat (January 14th), and the final night of the retreat (January 22nd).
PLEASE NOTE: The retreat beings at 8 am on January 15th in San Jose. All guests are required to arrive in San Jose at least one day prior. The meeting point in San Jose is at Hotel Aeropuerto. The retreat ends on January 22nd, in San Jose, at 6pm. We suggest spending the night in San Jose and flying out on the 23rd or booking a flight after 9 pm.Upon registration, hotel recommendations will be sent to you.
Taxi from airport to chosen hotel. Hotel Aeropuerto has a free shuttle.
I served this incredibly simple and YET INCREDIBLY delicious dessert at a recent women’s retreat I offered…and they ALL went CRAZY for this chewy – caramel-chocolatey treat!
Thanks in advance for your patience as I am still finalizing exact amounts to be able to even call this a “recipe” BUT this will definitely offer you the guidelines you need to get started!
Trust me, this will be your new go to for healthy, raw desserts!
What you’ll need
A pack of organic Medjool dates
A jar of all natural peanut butter
~1/2 cup unsalted peanuts, crushed
For the homemade chocolate
1/2 cup raw cacao powder
1/2 cup extra virgin coconut oil
1-3 tbsp maple syrup, depending on how sweet you’d like the chocolate.
1/2 tsp cinnamon
1 tsp vanilla extract
a pinch or two of pink Himalayan salt
optional to add a pinch of cayenne
Method
Begin by preparing your homemade chocolate.
Add 1 inch of tap water to a medium saucepan. On top of it, place a glass or stainless steel bowl.
Turn the burner onto medium.
Add coconut oil into the bowl, and it melt.
Once melted, add in the remaining ingredients.
Whisk together until well combined, ensuring the heat is not too high.
Taste. Add more maple syrup as desired but remember the dates are already super sweet!
The chocolate should be a perfect balance between not too thin and not too thick. Add more oil (to thin) or cacao powder (to thicken) as needed.
Allow to cool and set aside.
Prepare a large plate of flat baking pan with parchment paper.
Prepare the dates by gently opening them in half with your hands to remove the pit.
Be mindful not to break them completely apart!
Fill each dates with 1-2 tsp of natural peanut butter.
Stuff the dates with some crushed peanuts.
Fold the dates back together and do your best to press the peanuts and peanut butter inside.
Place them in the fridge for 10 minutes to harden up the peanut butter (not necessary but it makes it way less messy)
Using your hands (or a spoon if you really want to!), dip the filled dates into the chocolate bowl. Do your best to cover the entire date.
Place on the baking tray and go through this process with each date.
You may wish to sprinkle the snickers with additional peanuts and salt!
Place in the freezer for at least 10 minutes.
Feel free to use your homemade chocolate for any other desserts!
In Northern Ontario, the months of July and August is the season to celebrate blueberries!
If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!
Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.
Ingredients
4 cups Organic Light Spelt Flour. I am using local and organic from LoonSong farm on Manitoulin Island.
2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible
1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.
1 cup Canadian Maple Syrup
2/3 cup Extra Virgin Coconut Oil, Melted
2 tsp Pure Vanilla Extract
3 cups fresh wild blueberries or fresh/frozen berries of choice
Method
Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.
Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.
Add wet ingredients to dry. Combine just until all the flour has been absorbed.
Gently fold in the berries.
Pour evenly into the prepared muffin cups.
Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.
Serves 10-12
