A Healing Retreat Menu

FOR THE PASSION FRUIT DRESSING

1 whole passion fruit (pulp and seed)

1⁄3 cup agave syrup

1/2 cup of water

Pinch of salt

MUFFINS

1. Separate the yolk from the egg whites and beat the egg whites until foamy. Then add the yolks and mix.

2. In a separate bowl, mix together the remaining ingredients.

3. Add whipped eggs to batter and gently fold in.

4. Pour batter into muffin tins and bake for 30 minutes at 350 degrees Fahrenheit.

PASSION FRUIT DRESSING

1. Cut the passion fruit in half and extract the pulp.

2. Place the passion fruit pulp, syrup, water, and salt in a small pot and cook over low-medium heat for 20 minutes until slightly thickened.

3. To assemble, place one teaspoon of the passion fruit dressing on the muffin and enjoy!

INSTRUCTIONS

1. Place the cashews and almond milk in a blender and blend on high speed until creamy.

2. In a separate bowl, combine the remaining ingredients and mix together.

3. Add the cashew-almond milk mixture to the other bowl and mix until everything is creamy.

4. Place 1/4 cup batter in waffle maker and cook according to manufacturer’s time.

5. Place the cooked waffle on a plate and top with fresh fruit, seeds, honey, or maple syrup.

FOR THE SQUASH SOUP

4 cups buttercup squash, cut into chunks

1 large yellow onion, diced

4 cloves garlic, minced

4 cups vegetable stock

3 chipotle chilis in adobo

1 tablespoon cumin, toasted and ground

2 bay leaves

1/4 cup olive oil

Salt to taste

FOR THE PICKLED SHALLOTS

2 shallots

1 cup red wine vinegar

1/4 cup sugar

1/4 cup salt

SQUASH SOUP

1. Preheat the oven to 350 degrees Fahrenheit.

2. Begin by peeling the buttercup squash until the thick skins are removed. Remove the seeds and stringy flesh. Dice the squash into medium-sized chunks.

3. In a large mixing bowl, toss the squash with olive oil and salt.

4. Place on a lined baking tray and roast until slightly browned and tender.

5. Clean and dice the yellow onion, medium dice.

6. Mince garlic.

7. In a six-quart pot, sauté together the bay leaf and yellow onion, adding the garlic last.

8. Add ground cumin, chipotle in adobo, and sauté for two minutes, bringing out all the flavor in the spices.

9. Add roasted squash and add vegetable stock.

10. Bring the pot to a boil, and once boiling reduce to a simmer for 20 minutes.

11. Season the soup with salt to taste.

12. Remove the bay leaf and blend until smooth.

GARNISHES

1. In a medium metal mixing bowl, combine cinnamon, cranberries, nutmeg, and pepitas with a tablespoon of olive oil and a pinch of salt. Mix until well incorporated and pour onto a lined sheet pan. Bake at 350 degrees for 10 minutes and cool to room temperature.

2. Slice the shallots into thin rings about an eighth of an inch thick. In a small sauté pan, combine red wine vinegar, salt, and sugar. Bring the mixture to a boil and remove from the heat.

3. A spoonful of crema (or substitute sour cream) on the top of this soup is a great way to add an extra layer of flavor and acidity to the finished dish.

TO SERVE

Place hot soup in a bowl and top with pickled shallot, toasted pumpkin and cranberry crunch, and finish with a dollop of crema.

FOR THE PINEAPPLE SALSA

6 pineapple slices

2 roma tomatoes, diced

1/2 red onion, diced

1 jalapeño pepper, seeded and diced

1/4 cup cilantro, chopped

1/4 cup mint, chopped

Juice of 2 limes

Salt and pepper to taste

TACOS

1. In a blender, make the adobo (Spanish for marinade) by first adding the chiles, onion, garlic, achiote, pineapple, vinegar, cumin, water, salt, and pepper.

2. Blend into a smooth paste; add more water if needed. Adjust the flavor, if needed, and reserve.

3. Place the cooked chickpeas in a bowl and pour just enough of the adobo to coat them.

4. Place the cauliflower in a separate bowl and marinate it with the remaining adobo for at least 30 minutes, or preferably overnight.

5. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

6. Place the marinated cauliflower and chickpeas in the oven to roast for 15 minutes or until golden brown.

7. In the meantime, prepare the salsa and the limes. Once the cauliflower and chickpeas are cooked, place them in a bowl or container with a lid to keep warm.

8. Place at the center of the table with warm tortillas and prepare the tacos with a spoonful of the chickpea and cauliflower al pastor, a roasted pineapple salsa dollop, pureed avocado, and a squeeze of lime.

ROASTED PINEAPPLE SALSA

1. Place the pineapple slices on a grill or char directly over a flame. You can also roast them in the oven, but they won’t have a smoky flavor. Let them cool, and coarsely chop.

2. In a bowl, combine the diced tomatoes, pineapple, red onion, jalapeño, cilantro, and mint—season with lime juice and salt and pepper to taste.

3. Reserve refrigerated until ready to serve.