FOOD

FOOD PASS

We recommend attendees to pre purchase the weekend Food Pass. Breakfast + Lunch + Dinner will be daily prepared by our Local Cheff Vanessa, utilizing fresh local products to feed your body and soul.  Cheff Vanessa infuses the food she prepares with love and positive affirmations, you will feel it in every bite.

We only utilize fresh organic products.

SATURDAY NOVEMBER 10th
BREAKFAST

Tropical fruit salad

Home made Granola

Banana pancakes

Corn Tortillas

Gallo pinto traditional Costa Rican breakfast

Locally source Fresh eggs, scramble.

Black berry & green Apple marmalade

LUNCH 

Watermelon Gazpacho

Rosemary Focaccia

Cucumber VIDA Salad

Plantains with Red smashed beans

Hummus

Sea Bass special family recipe Ceviche

Vegan Ceviche

Lentil patties with pesto sauce

Dessert

Frozen Cocolino balls, cocoa , flax seeds, honey and LOTS OF LOVE

Dinner

Vegetable escabeche, with corn toasted

Tomatoes slices with Basil

Catuk flower salad with carrots

Zucchini, Broccoli cauliflower sautéed

THAI noodle, pad tai

Falafel tzatziki

Yucca with aioli

Dessert

Coconut Maracuja flan

SUNDAY NOVEMBER 11th
BREAKFAST

Tropical fruit salad

Home made Granola

Banana pancakes

Corn Tortillas

Gallo pinto traditional Costa Rican breakfast

Locally source Fresh eggs, scramble.

Black berry & green Apple marmalade

LUNCH 

Cleansing Magic Soup , Celery, Apple & carrots

Green Salad with carrots

Chimichurri

Garlicky green beans sautéed with green Ayote

Green Banana Fries

Delicious palm heart rice with green peas and almonds

Chick peas with Love Sauce

Dessert

Pineapple, Greek yogurt, blackberry ham & Gomasio sprinkle.

Dinner

Caribbean, cream of Ayote with coconut milk

Caribbean cabbage salad

Chayote picadillo

Camote in olive oil

Wild rise

Caribbean mahi mahi in coconut milk

Caribbean Lentils

Dessert:

Honey coconut balls on lemon leaves

WELCOME DINNER FRIDAY 9th

FRIDAY NIGHT November 9th 6:00 pm 

Meditation:

Vegan Vigoron Porteño served on a Almond leaves eat it with your fingers, cabbage, Yucca toped with chimmy churri and vegan chicharron.

Dinner:

Green Salad( Lettuce red cabbage, Carrots ) (Spinach , fresa , red onion, pecans ) balsamic vinegar

Pharmacy Garden Salad- Beets, Pinaple, cachews, Catuk folloews and leaves – Holy Basil Pesto.

Roast Smoky Challote

Sautéed green beans cauliflowers broccoli with Gomasio

2 color Root vetebles pie ( Tiquisque )

Turmeric rice

Catch of the day : Mahi Mahi a la Vazca

Chick Peas A la Vazca, Special Tomatos Sauce with olives.

Dessert:

The Ultimate brownie