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

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