Tofu Chocolate Mousse with Cranberry Layer

For December Aimee has shared her vegan chocolate mousse made from silken tofu. It has a rich, chocolatey texture with a tart hint from the cranberries, making it a delicious festive dessert option! The cranberry layer will add a beautiful contrast to the rich chocolate mousse, both visually and in flavour. Aimee says “In the photo I’ve put the tart cranberry layer on the bottom, and arranged the soaked dried cranberries on top, rather than folding them through the mousse.”
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White Bean and Seaweed Broth

The darker autumnal evenings are an excuse to nurture and recharge. November brings cooler temperatures and wet and windy spells. Warm up with some delicious wholesome soup like this white bean and seaweed broth from Aimee our retreat chef: “This nourishing broth combines the creaminess of white beans with the umami flavor of seaweed and the nutrients from green juice powder. It’s perfect as a light meal or starter!”
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Dahl

Warm up with Kelly’s rich and aromatic lemony spicey dahl, a comforting dish full of bold flavors and vibrant spices. Begin by frying onion, garlic, and fresh ginger in fragrant coconut oil, then add whole mustard and cumin seeds for depth, also ground cumin, coriander, turmeric, and garam masala and juice of a lemon – Kelly suggests throwing in the whole lemon in for an extra zesty kick. Slow-cooked until smooth and creamy, this dahl offers a perfect balance of savory and tangy notes. For those who like a bit of heat, toss in fresh green chilies for a spicy finish.
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Miso Chocolate Chip Cookie Dough Stuffed Dates

These treats blend sweet and savoury, featuring tender dates filled with a unique cookie dough made from almond flour, miso paste, tahini, maple syrup, and vegan chocolate chips. The rich, umami notes of miso complement the sweetness of the dates and the creamy, nutty flavor of the tahini, while a sprinkle of sea salt adds a delightful finish. These stuffed dates are an ideal snack or dessert, offering a twist on traditional flavours.
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Blackberry Beetroot Smoothie

Aimee’s blackberry beetroot smoothie recipe is a nutrient-packed blend that marries the earthy sweetness of cooked beetroot, with seasonal fruits – sweet blackberries and apples – enhanced with the subtle heat of fresh ginger. Blend with your choice of water, coconut water, or apple juice this is a colourful way to enjoy wholesome ingredients.
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Hibiscus Rosehip Cider

This is a vibrant and healthful drink that combines the tangy notes of apple cider vinegar with the floral essence of rosehips and dried hibiscus flowers. Sweetened naturally with maple syrup or honey, this cider offers a perfect balance of tartness and sweetness, with an optional kick of fresh ginger root for added warmth and spice. Enjoy chilled or serve hot. With the antioxidant-rich benefits of hibiscus and rosehips, this cider is as nourishing as it is delicious.
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Granola Stuffed Apples

With the comforting flavours of autumn this is a simple yet delicious dessert that combines the natural sweetness of apples with a warm, spiced granola filling. Aimee uses Pink Lady apples – but any juicy sweet eater will work well. Her granola is a blend of oats, pecans, coconut sugar, and cinnamon which adds a crunchy texture and a nutty richness, perfectly complementing the tender baked apples. Serve warm, paired with a dollop of creamy yogurt for a dessert that’s as nutritious as it is delicious. Ideal for warming up after a swim session this dish is sure to become a retreat favourite.
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Chicory Coffee Cherry Almond Vanilla Smoothie

Aimee’s chicory coffee smoothie blends the robust flavor of chicory coffee with the natural sweetness of cherries and the creamy richness of almonds – a lovely fusion of banana, cherries, almond milk, and vanilla protein powder, all enhanced by a touch of almond butter. You can also use regular or decaffeinated coffee. Serve it over ice for a cool, invigorating treat that’s perfect for breakfast, a post-workout boost, or an afternoon pick-me-up.
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Gluten Free Vegan Quiche 

Discover our new favorite, topped with vegan cheese, this gluten-free vegan quiche is delicious, wholesome and satisfyingly hearty. The crust, made from a nutritious blend of rice flour, buckwheat flour, and gram flour, is bound with flax seed ‘egg’, creating a crisp and golden base. The creamy silken tofu filling and mix of vegetables – we’ve included onions, squash, green beans and mixed herbs – can be customized with whatever you have on hand. Served warm for brunch or cold as a light dinner, it’s a delightful and versatile dish.
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Marinated Courgettes 

This refreshing and flavorful dish has a balance of tangy, creamy, and crunchy elements. Tender courgette slices are marinated in a zesty garlic vinaigrette, infused with fresh mint for a burst of herbal freshness. Paired with a creamy homemade vegan tofu ricotta and topped with a crunchy, savoury granola, this dish offers a delightful harmony of textures and flavors. Perfect as a light appetizer or a vibrant side, this recipe showcases the best of seasonal ingredients, making it an ideal addition to any summer spread.

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