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I always  feel very integrated with the process of choosing , creating, cooking and serving food for participants in  Retreats.

Practicing yoga and other kinds of disciplines and arts myself  I know how important it is to nourish the physical body and to keep the nervous system balanced.
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Balancing  the six major tastes, combining the properties of the ingredients, using gentle and mindful cooking techniques and offering beauty has  proven to me to be the way to satisfy both physical and neurological requirements.

Recipes and menus are elaborated with  fresh local vegetables and products.

Cooking is never aggressive.
Quality of fats is essential.
Amount of oils is balanced.
The process of cooking is the result,
and the result is genuine.



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In a Retreat I often create menus according on the wide range of styles and dietary requirments which are easy to meet in a Retreat enviroment :

Macrobiotic , ayurvedic, energetic, raw, vegan,  detox, vegetarian,  seasonal, paleo vegetarian, gluten free, casein free, sugar free, nut free, soy free, probiotic, diet for people with special needs  , spiritual seekers , Yogis and exciting, orgasmic food for Tantriks!

According to the variety of tastes:
International , Indian, Middle Eastern , Mediterranean, Greek , Italian, Spanish, North European, Mexican, South American, Asiatic.

And according to the needs of the retreat , the teachers ,the guests.



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