We source as much of the produce as we can on the island to support our local organic farmers and their sustainable agriculture and permaculture. Our guests choose from the following menu plans for each retreat. Prices reflect daily cost and include breakfast, lunch and dinner. All meals are whole food, plant-based, gluten free and vegan.
Simple. Fresh. Nourishing.
Simple Plant-based whole foods are used in this grounding, wholesome menu plan. Flavorful and nutritious, this menu will combine traditional Nicaraguan fare with fresh and juicy plant-based classics.
Deep. Indulgent. Satisfying.
A combination of cooked and raw foods, this menu plan is impressive. It will spark your taste buds with its delicately flavor-balanced meals. Enjoy gourmet desserts and indulge in culinary masterpieces that savour freshness and embrace complexity.
Healthy. Vibrant. Detoxifying.
This Raw, living foods menu will excite your palette with the abundance of fresh produce and superfoods found on our island from fermented foods, fresh juices and sprouts to raw chocolate, moringa and locally grown tropical fruit.
Simple. Fresh. Nourishing
Chayote and Potato Curry on a bed of steamed and sprouted brown rice with Spiced Beetroot Pate finished with Sharp Chedda Cheeze Sauce, finely shredded cabbage and sprouts. So Cozy!
A rich and hearty traditional Nicaraguan Stew, made by our local Nica Chef, Ledis. Plantain, potato, garlic, ginger, chili peppers, oregano, and onion in a creamy coconut broth. Topped with finely shredded cabbage and sprouts. Hot Dang!
A fresh twist on a Thai classic. Basil, peppers, carrot, bean sprouts, cabbage and spinach tossed with noodles and a Spicy Tahini Ginger sauce. Drool!
Deep. Indulgent. Satisfying
Upgraded from the classic, this traditional lentil dal is one of a kind with sauteed onion and garlic with its own homemade curry spice blend in a rich and creamy coconut sauce. Served with quinoa, shredded cabbage, sprouts and a drizzle of Schiracha Mayo.
Baked Chickpea Patties with medeterranian spices on a bed of Black Garlic and Fermented Quinoa Tabouli Topped with Cucumber and Dill Tzatziki, shredded romaine and fresh tomatoes.
The Raw version of this childhood classic. A thick macadamia nut, cauliflower and red pepper Nacho Cheese sauce tossed with summer squash noodles, topped with Crunchy Caramelized Onions and Zesty Cilantro Pesto and Kalamata Olives. Mouth-watering!
Healthy. Vibrant. Detoxifying
Calling all taco aficionados! Romaine boats stuffed with Sundried Tomato Bean-free Chili and Mango Pico de Gallo, Smokey Cilantro Cashew Cream and Crispy Pickled Onions. Gah!
The real sushi experience. An avocado Rose highlights this dish surrounded by shredded carrots, sprouted wild rice, sprouted lentils, cucumber and red pepper. Drizzle that baby with Wild Orange and Wasabi Ginger Sauce topped with a savoury Black Garlic and Black Sesame Crumble. Yum-licious!
You'll never look at lasagna the same again after this flavor bomb. Zucchini Ribbons interwoven between layers of Brazil Nut Ricotta Cheeze, Pistachio Basil Pesto and a Chunky Sundried Tomato Sauce topped with fresh tomato, arugula and drizzled with Olive OIl. Ahh!
Playa Samaria, Esquipulas, Ometepe Island. Nicaragua
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