Yoga Retreat Recipes

My husband & I really enjoy cooking! So for my Yoga Retreat this past Saturday, we made quite a few yummy, simple vegetarian dishes for lunch. Our Retreaters seemed to LOVE these three the most, so I highly recommend giving them a try!

My Retreat co-leader also made some AMAZING dishes, so checkout her blog for even more recipe ideas:


Israeli Couscous with Mango & Cucumber

2 cups reduced sodium vegetable broth
1/2 cup water
1 (6.3 ounce box) Israeli Couscous
2 tbs extra-virgin olive oil, divided
2 cups chopped mango (2 mangoes)
2 cups chopped english cucumber, unpeeled (1 cucumber)
1 cup chopped cilantro
2 tbs honey
juice of 1 lime
1/2 tsp celtic sea salt
1/2 tsp ground white pepper


1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally until the liquid is absorbed and the couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 Tbs olive oil to prevent couscous from sticking. Let cool.

2. After the couscous is cooled, add mango, cucumber, and cilantro; toss well.

3. Whisk together honey, lime juice, and remaining 1 Tbs. of olive oil, salt and pepper. Pour over couscous; mix well. The dish can be stored for several days in the fridge.

Zucchini Hummus

2 zucchinis, chopped
3/4 cup raw tahini
2 tbs nutritional yeast
1/2 cup fresh lemon juice
3 garlic cloves, chopped
2 1/2 tsp celtic sea salt


Blend all the ingredients in a food processor until smooth. Serve with raw veggies such as cucumber, bell peppers, carrots, or zucchini. I also like to put it on a wrap or veggie burger!

Watermelon Gazpacho

6 1/2 pounds tomatoes, cored
2 pounds seedless watermelon, peeled (2 cups coarsely chopped, 2 cups diced)
2 pounds cucumbers, peeled & seeded (2 cups coarsely chopped, 2 cups diced)
1/4 cup sherry vinegar
3 tbs extra-virgin olive oil
celtic sea salt & freshly ground black pepper
6 scallions, thinly sliced
2 jalapeƱos, seeded & minced
1/2 cup chopped cilantro
1/4 cup fresh lime juice


1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.

2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.

3. In a small bowl, mix the scallions, jalapeƱos, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and place a dollop of the scallion relish on top.

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