Petite Retreat Food Edition!


Seeking Sattva - The food

Join Shauna and I for monthly Workshops each with a delicious snack!

For all of you that came to Seeking Sattva Petite Retreat and wanted to recreate the dishes here are the recipes. I rarely follow recipes so this is my best attempt at a recipe for you. Use this as a guideline and get creative have fun, relax, you can't really do it wrong so play with it. Having said that I am not so good with desserts so I followed the recipe exactly and it was amazing. Read about it!

Kale Salad:

1 large head of kale (remove stems they can be a bit strong)

1 avocado

sea salt

sundried tomatoes

red onion

1 lemon

Clean and cut kale into small pieces. Add avocado flesh and a dash of sea salt and using your hands massage it all together. Do not be afraid to get in there and give it a good massage to break the kale down. The salad will get much smaller so start with more than you expect to finish with. Once you have thoroughly worked the mix squeeze in the lemon juice to taste add slivered onions and lots of sun dried tomatoes. (Check the ingredients in the tomatoes if you are not drying them yourself. Many have sulfates so look carefully to get as little ingredients in them as possible). Add it all together and enjoy, the beauty of kale salad is it won’t wilt like lettuce or spinach so it will last for a little longer in the fridge.


Mexican Cabbage Salad:

1 head of green cabbage


green onions

grapeseed oil

flax oil

sea salt

crushed garlic

sliced onion

sliced tomatoes


mexican chilli powder

Finely chop cabbage till it is the consistency of rice, this is a big task but will be worth it. Mix in a splash of grape seed and flax oil, add in ¼ tsp cumin and ¼ tsp mexican chilli powder. Add in a few cloves of crushed garlic to taste, thinly slice green onions and peas. All of this is to taste, i also like to add sundried tomatoes to this, feel free to add red pepper slivers or any other veg you like.


Make your own hummus… there is no need to buy this, its so easy.

One can of chickpeas (you can do this from dried beans but thats a bit more involved)

a few cloves of garlic

1 tbsp tahini

half a lemon (to taste you might want a bit more)

sea salt

a splash on grape seed oil (optional)

In a food processor (Vitamix works great too) add all of this together till a smooth consistency. If not using oil add some water till good smooth.



4 avocados

2 cloves of garlic

1 lemon

sea salt

chilli flakes

Good avocados are key. Get them green and let them ripen at home so they are not bruised.

Add the avocado flesh to a bowl mix with a fork till it is smooth with some pieces for texture, add in juice from half the lemon, crushed garlic, some salt, and chilli flakes. Tates and adjust as needed.


The dessert:

Raw Cheesecake Recipe

This is taken right from Chocolate Covered Katie.

  • 2 1/2 cups raw cashews or macadamia nuts
  • 1 tbsp vanilla bean paste (or pure vanilla extract, for a plain cheesecake)
  • 1/2 cup pure maple syrup or raw agave (honey will work, but not for strict vegans)
  • 1/4 cup plus 1 tbsp melted virgin coconut oil
  • 1/2 cup lemon juice
  • 1/4 cup water (plus more for soaking cashews)
  • 1/8 tsp salt
  • optional: Blend strawberries with a little sweetener of choice for a sauce

Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. (If using the raw crust recipe below, you can make that while you wait.) Drain and pat completely dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into a prepared crust—either a graham cracker crust or the crust recipe below:

  • just over 1/2 cup pitted dates
  • 1/2 cup almonds
  • 1/16 tsp salt
  • 1/4 tsp pure vanilla extract
  • up to 1 tbsp water, if needed

Line a round 9-inch springform pan with parchment paper, and set aside. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 15-20 minutes before serving.

Hope it all turns out for you!

With love

~ Chelsea Ray



Chelsea RayComment