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PLANT-BASED

Vegan Yoga Experience: Energizing, Delicious & Plant-based

Our menu is lovingly crafted to provide our guests with a unique culinary experience. You’ll enjoy nutritionally-dense, cleansing, and delicious plant-based meals that are original, tasty, and energizing. Everything is cooked from scratch with the highest quality ingredients, many of which are homemade, like oils, granolas, and breads.

Things you might Taste…

Beverages are served daily with lunch, snacks, and dinner.

  • Hibiscus, ginger, and cinnamon iced tea

  • Oat and guava agua fresca

  • Pink lemonade with serrano pepper

  • Pineapple, basil, and celery agua fresca

  • Horchata – traditional Mexican rice drink with cinnamon

  • Cacao, amaranth, and almond agua fresca

Breakfast is always served with a variety of fresh squeezed juices, tropical fruit salads, homemade yogurt and homemade granola.

  • Potato stew served with sunflower seeds, cumin, tomato, and spinach

  • Banana and hemp seed pancakes served with pineapple, habanero, and turmeric jam

  • Zucchini and almond stew served with coconut oil, onion, tomato, and chard avocado

  • Huitlacoche sope served with mashed beans and spinach, pecan, and avocado salad

  • Oatmeal served with apple, cinnamon, almond milk, maple syrup, hemp seeds, almond, and cranberries

  • Red chilaquiles – tortilla chips sauteed with tomato sauce, onion, coriander, vegan Cotija cheese, and coconut cream

  • Potato and amaranth patty, served with stuffed tomato, and vegan Mexican-style requeson

Lunch is always served with a variety of exotic salads.

  • Sauteed long neck squash Mexican-style, served on a bed of quinoa with dehydrated cranberry and pumpkin seeds

  • Homemade nixtamal baked tostada served with cauliflower and jicama ceviche – carrots, coriander and sunflower seeds, and palmetto aguachile – cucumber onion and avocado

  • Lentils with coriander and mushrooms

  • Sauteed green beans and Mexican squash served with beetroot, lentils, jicama, pineapple, pumpkin seeds, and basil medley

  • Vegan rajas poblanas – Mexican stew made with poblano peppers – served on a bed of brown rice and a side of salad with roasted carrot, avocado, sauteed onion, coriander, parsley and lime

  • Ajillo style carrots and almonds served on a bed of couscous with pumpkin seeds and avocado

Snacks are served daily between lunch and dinner

  • Salsa and guacamole with homemade nixtamal chips

  • Crudites with hummus

  • Vegan basil and dehydrated tomato cheese

  • Grilled salsas with homemade nixtamal chips

Dinner is always served with a variety of salads and desserts.

  • Roasted eggplant coated with amaranth, pipian – mole made with pumpkin seeds – and served on a bed of brown rice with tomatillo and chard carrots

  • Sauteed portobello served on a bed of sweet potato pure with bell pepper and corn salad

  • Roasted cauliflower with anatto seeds served on a bed of quinoa with cactus and a side of asparagus with almond pure

  • Carrot, turmeric and ginger pure, portobello, black and white sesame seeds , sauteed broccoli with raspberry vinegar.

  • Sauteed portobello, asparagus, and baby star squash, served on a bed of cauliflower pure with hemp seeds and white truffle essence

  • Stuffed zucchini with veggies and pecans, served on a bed of Mexican rice with almonds and Quimixto’s sauce

  • Taco night: Rajas poblanas, zucchini and corn stew, mushroom stew and yaca birria made with homemade nixtamal tortillas and served with a side of Mexican style rice

Dessert is served daily after dinner.

  • Chocolate mint truffle

  • Chia seed pudding served with cinnamon, cacao, almond milk, turmeric and agave nectar

  • Roasted banana with matcha ice cream

  • Coconut cuala – a traditional dessert from Banderas Bay

  • Seared chocolate ice cream served with pineapple, strawberries, and granola

  • Chocobanana

  • Churros

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