Yoga_Journal_USA_Your_6Week_2017

2 tablespoons olive oil

1 1 ⁄ 2 tablespoons balsamic vinegar

2 portobello mushroom caps

(3 1 ⁄ 2 to 4 inches across)

Salt

Pepper

3 cloves garlic, peeled and thinly sliced

10 ounces fresh, washed spinach leaves

2 teaspoons lemon juice

2 tablespoons chopped toasted

almonds

1 Preheat the oven to 400°. Mix 1 table-

spoon oil with the balsamic vinegar in

a small bowl and brush both sides of

the mushroom caps. Sprinkle lightly

ginger, crisp carrots, snap peas, and fen-

nel; kale leaves sautéed with sesame oil,

garlic, and sesame seeds; and roasted

fresh poblano chiles filled with local

goat cheese. “People are so moved by

the beauty and the freshness of the

food,” Inglizian says. “When they see

how simple it is, they get re-inspired to

cook for themselves. Which is why peo-

ple come on a yoga retreat in general—

to reconnect [and] get re-inspired.”

Eating well on a retreat feels effort-

less and satisfying, thanks to the

thought and care put into every meal.

But even amid your regular routine and

responsibilities, you can create the con-

ditions for the kind of easy, delicious,

healthful eating you enjoy on a retreat

by applying some of the principles of

retreat-center chefs.

PORTOBELLOS WITH GARLIC SPINACH

MAKES 2 SERVINGS

The Xinalani retreat chef (see page 107) serves juicy roasted

mushrooms and wilted spinach over coarsely mashed potatoes for

a satisfying entrée with a variety of flavors and textures.

with salt and pepper. Place on a bak-

ing sheet and roast until tender, 12–15

minutes.

2 Meanwhile, heat the remaining

tablespoon of oil in a large frying pan

over medium-high heat. Add garlic

and cook just until fragrant, about 30

seconds. Add spinach and turn to coat.

Cook, stirring frequently, until spinach

is wilted but still bright green, 2–4 min-

utes. Remove from heat, stir in lemon

juice, and sprinkle lightly with salt.

3 Mound spinach on two plates. Slice

each mushroom on the diagonal

and place over spinach. Sprinkle with

almonds and serve immediately.

“Fresh” isn’t just a buzzword at
retreat centers known for great food.

It’s the basis for an entire cuisine,
which is why many retreat centers

grow their own produce or source it
as locally as possible. Whether your

fruits and vegetables come from the
local farmers’ market, a CSA pro-

gram, or your own backyard, the
fresher they are, the easier it will be

to turn them into a spectacular meal.

“Fresher is better for so many rea-

sons: taste, texture, appearance,
nutrients,” says Denise Roa, execu-

tive chef of the culinary center at
Rancho La Puerta, a health and fit-

ness resort in Tecate, Mexico. Among
the offerings there are cooking

classes using ingredients from the
ranch’s extensive organic farm. “Take

our carrots or spinach, for example,”
says Roa. “They’re so bursting with

moisture and their own flavors that I
don’t have to overcook them or mask

or enhance their flavors with cream,
butter, or salt. We teach a minimalist

cooking method, and the reward is
complexity of flavors.”

fresh is best

YOUR 6-WEEK YOGA GUIDE TO BUILD STRENGTH YOGAJOURNAL.COM 105