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Recipes

Lemon Basil Hummus

Lemon Basil Hummus

Made from Scratch Lemon Basil Hummus

When guests arrive on Friday, they are greeted with a bowl of our seasonal hummus with an assortment of fresh veggies and crackers, olives, an assortment of cheeses and fresh fruit. What a way to start a weekend! We prepare ours from scratch because most of the brands you buy in store are loaded with extra fat and sometimes even sugar!

I love this recipe because it’s so easy. In the past I had attempted to make hummus without the tahini paste (a paste made from sesame seeds), its crucial to the taste, don’t leave it out.  You can find it at most grocery stores. In case you make too much, you can also pop it in the freezer in a freezer bag or container. I can’t wait for you to make this at home and let me know how much you love it!

Ingredients

  • 2 Medium Lemons (juiced)
  • 2 Cans Garbanzo Beans (drained and reserve 3/4 cup of the liquid)
  • 2 TBSP Tahini Paste
  • 1 TBSP Cumin
  • 1 TBSP Italian Season
  • Salt and Pepper
  • ¼ cup Basil, chopped
  • ¼ cup Olive Oil + an additional drizzle for serving

Prepare

  • Add one can of garbanzo beans and ¾ cup of liquid to the food processor.
  • Mix until smooth.
  • Add the second can of beans and the olive oil.
  • Mix until smooth.
  • Add lemon juice, tahini paste and the seasonings.
  • Add salt and pepper to taste.
  • Garnish with a lemon wedge and basil leaves if desired.

Spring Menu

Retreat Menu

Snack: Homemade Hummus with Assorted Crackers, Veggies, Olives and Cheese

Friday Dinner

Roasted Lemon Basil Chicken
Mushroom Risotto
White Wine Sauteed Asparagus with Mushrooms & Onions
Homemade Rustic Rosemary Bread or Bruschetta
Spring Mix, Fresh Tomatoes, Red Onions, Parmesan and Slivered Almonds

Saturday Breakfast

Fresh Berries and Homemade Granola

Fresh Berries and Homemade Granola

Breakfast Bowl: Steel Cut Oatmeal, Homemade Granola, Greek Yogurt and Fresh Berries
Rosemary Blueberry Scones
Organic Hard Boiled Eggs
Coconut Milk/Organic Whole Milk
Coffee/Tea/OJ

Saturday Lunch

Tomato Basil Soup
Egg Salad
Homemade Rustic Rosemary Bread or Bruschetta
Fresh Veggies, Crackers and Hummus
Exotic Veggie Chips
Spring Mix, Fresh Tomatoes, Red Onions, Parmesan and Slivered Almonds

Saturday Dinner

Spring Roll Bowls: Asian Sesame Chicken, Brown Rice, Sauteed Veggies and Peanut Sauce
Spring Mix, Fresh Tomatoes, Red Onions, Parmesan, Slivered Almonds, Chow Mein Noodles

Sunday Brunch

Avocado Toast
Breakfast Potatoes
Cilantro Scrambled Eggs
Greek Yogurt, Homemade Granola and Fresh Berries
Coconut Milk/Organic Whole Milk
Coffee/Tea/OJ

All of our meals are freshly prepared using local and organic ingredients whenever possible. Meals are served buffet style.

Warm Spiced Fruit

Apples for Warm Spiced Fruit

Green Apples add a Little Bit of Tart

This simple recipe is perfect for a variety of dishes. The cinnamon and nutmeg combined with the apples and pears makes for the ideal warm and tasty treat.  This dish is great served at breakfast or as the perfect compliment to your favorite dinner entree. It could also be served as a dessert, spooned over a bowl of vanilla ice cream. So easy and delicious.

We serve it with our Ayurvedic Steel Cut Oatmeal for a warm and filling breakfast at the retreat.  Use your choice of apples. I recommend going organic if you leave the skins on. For extra deliciousness and health benefits, add a cup of chopped nuts of your choice. I top my Oatmeal and Fruit with East Texas pecans.

  • Ingredients
    • 10 apples or 5 apples and 5 pears
    • 1 cup dried cranberries
    • 2 TBSP cinnamon
    • 1 TBSP nutmeg
  • Directions
    • Dice apples/pears into medium pieces.
    • Saute over low heat in one TBSP coconut oil.
    • Stir in dried cranberries.
    • Cook on medium low for 20 minutes.
    • Stir in cinnamon and nutmeg.

Roasted Veggies

Roasted Fall Veggies

Getting Ready to Put the Veggies in the Oven

I love the season of Fall: the cooler weather, the changing colors of the trees and especially Fall Dishes – soups, stews and and any recipe that uses the produce of the season.

These roasted veggies are heavenly. And so simple to make. When I make these at home, I add sweet potatoes or red potatoes.

At the retreat, this is part of our Friday dinner – served with Lemon Rosemary Roast Chicken, Mashed Sweet Potatoes and of course our Homemade Rustic Rosemary Bread.

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Chicken Salad

I have to admit, I absolutely adore chicken salad. Especially in the warmer months, when eating anything hot just seems like too much. Eating hot food (in temperature or in energetically) actually increases your feeling of heat. Something to avoid when the thermostat gets up to 100!

This recipe is a healthy take on a more traditional chicken salad.

If you love chicken salad as much as I do, you may be excited to know that Chicken Salad Chick is a restaurant that serves all sorts of chicken salad. I plan to check it out soon!

Yoga Retreat Menu

Chicken Salad on a Bed of Greens

  • Ingredients
    • 2 cups chicken, chopped
    • 1 cup jicama, chopped
    • 2 cups grapes, cut in half
    • 1 cup roasted pecans, chopped
    • ½ cup Mayo
    • 1 cup Greek Yogurt
    • 1 cup dried cranberries
    • 1 tsp pepper
    • 1 tsp salt
  • Instructions
    • Combine all ingredients and mix thoroughly.
    • Let refrigerate before serving.

Serve on a bed of greens or in a wrap for a delicious lunch!

Wild Rice Salad with Fresh Herbs

This cool and healthy salad is the perfect way to keep your cool this summer. Enjoy it as a side dish, or add protein such as chicken or salmon, for an easy and delicious main dish.

In the heat of Summer, the best way to stay cool is to eat cooling foods, avoiding hot food (in flavor and temperature). Cooling foods such as melons, cucumbers, cherries and zucchini will definitely help you keep your cool as the temperature creeps up. Here’s a list on what fruits and vegetables to enjoy and what to avoid.

Wild rice is packed with protein (more than quinoa), low in fat and gluten free. The slightly nutty flavor and texture is a great base for any salad or just sprinkled on greens.

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Fresh Rosemary & Blueberry Scones

Fresh Blueberries

Fresh Blueberries from East Texas

It’s almost time to pick Blueberries in East Texas! Those fresh blueberries combined with a little bit of Rosemary from our garden creates a little bit of heaven for our Sunday Brunch. I tried year after year to grow one of those Rosemary Christmas trees with no luck. Now we have huge rosemary bushes and we have more rosemary than we know what to do with!

We stuff our chickens (sourced from a local farm) with fresh rosemary before roasting. We add rosemary to our famous Breakfast Potatoes and stir a little in to our Chicken and Veggie Soup. Rosemary adds a unique flavor, plus it’s anti-inflammatory, antiseptic and can reduce stress.

Our guests usually can’t get enough of these scones. I’m certainly not a baker, but this recipe is simple and the result is delicious!

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Easy Chocolate Truffles

My recent Cooking Class at Central Market was focused on all of the wonderful things you can do with chocolate. While I didn’t care for the Chocolate Marinara Sauce, it even sounds bad, I loved the Chocolate Chunk & Cherry Biscotti, the Chocolate Bark with Cranberries and Almonds, but my favorite was the Chocolate Truffles. So decadent!

Chocolate Truffle Ingredients

Chocolate Truffle Ingredients

Ingredients

  • 2 Bags of Ghirardelli Chocolate Chips
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • OR
  • Fresh mint
  • Almond extract
  • 1 cup of Red Wine (cooked down)
  • Any of these ingredients can be used in place of the cinnamon and vanilla.

 

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Easy Guacamole

Guacomole

Easy to Make & So Delish!

Summer time, when cool and easy to prepare foods are a necessity! Guacamole is one of my favorites – appetizer, side dish or main dish. I’m only half kidding! I’ve been known to put a serious dent in a bowl of guacamole.

If you follow Ayurveda at all, you’ll know if you eat hot foods, you’ll feel warmer, while eating cool or room temperature foods can keep you cooler in the heat of summer.

A couple of tips: I like to buy my avacodos before they’re ripe and then let ripen in a paper bag. I always wash my produce before slicing into it, even organic, you never know what might be on the outside and if you cut into it, you risk spreading bacteria or something worse. If you put the lime in the microwave for about ten seconds (no more or  you could have a disaster!), you can easily squeeze all of the juice out of it.

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Asparagus Tomato & Feta Salad

Asparagus Fet Salad

Fresh Asparagus Tomato & Feta Salad

If you love fresh asparagus, or maybe you merely like it, this recipe will have you hooked.  Perhaps your only experience with asparagus was asparagus in the can, the good news – fresh asparagus tastes NOTHING like canned asparagus. Thank goodness!

Just in time for asparagus season, this  guest favorite is nice as a side dish, or with the addition of a protein (grilled chicken or quinoa are my favorites), a perfect warm weather main dish.

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