RECIPES | WHY Retreat

Ingredients

• Melt 2 -3 tbsp butter or margarine in a pot
• Add ¼ cup gluten free flour and stir until flour is mixed in and bubbly
• Gradually add 1 – 1.5 cups non dairy milk ( oat milk preferred) and stir or wisk until sauce has thickened (sauce should be able to be poured but not runny)
• Let cool.
• First layer – dry gluten free lasagna sheets
• Second layer – pre-steamed spinach or silverbeet (drained)
• Third layer – 1 large container of cottage cheese sprinkled with chives (for vegan option use cashew cream – see separate recipe - or vegan cheese) Pour 1/3 of the sauce over this layer
• Fourth layer – dry gluten free lasagna sheets
• Fifth layer – 1 can lentils mixed with 1 can crushed tomatoes. Season with garlic, basil, Italian herbs and chili to taste. You can also use left over lentil casserole (see separate recipe)
• Sixth layer – dry lasagna sheets
• 2½ cups frozen raspberries or blueberries, preferably organic
• 2¼ cups fresh fruit (kiwi, feijoa, peaches, pears – whatever is in season)
• ¼ cup chia seeds
• ½ a medium orange or lemon – remove the skin and seeds
• 1/2 cup each of sesame seeds, sunflower seeds, pumpkin seeds, chia seeds, psyllium husks
• 1 cup of water
• 2 cups coconut milk (I use the organic CocoQuench)
• 1 teaspoon ground turmeric (or grate a fresh root if available)
• 1/4 teaspoon ground black pepper or Cayenne
• 1 slice fresh ginger root
• 1/2 teaspoon manuka honey (optional)
• 1/4 cup chopped dates
• 2 tablespoons of strong coffee (enough to cover)
• 1 cup coconut oil (solid)
• 1/4 cup chocolate protein powder (*** recommended product is Clean Lean Protein (NZ made Pea Protein))
• 1/4 cup cappuccino protein powder (*** recommended product is Clean Lean Protein (NZ made Pea Protein))
• 1 tablespoon raw cacao
• 1/4 cup almond meal