Triopetra Yoga Retreat

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Nutrition

We offer delicious, home-cooked meals that nourish the body while enticing the soul. The food, along with the yoga and beautiful natural landscapes, creates a synergistic energy that permeates the retreat. Our talented, experienced chef, Chris Clark, specializes in macrobiotic, raw, vegan and vegetarian cuisines. However, if you are new to these culinary domains, you need not worry. Chris reinvents and improves many traditional dishes, creating an excellent balance between familiar favorites and intriguing unknowns. His philosophy is simple and straightforward—start with high quality, fresh, local, seasonal foods, use spices and herbs sparingly, and highlight the natural tastes and textures of each food. Each meal typically includes three to four of the following:
a) Delicious, fresh-cut salads with plenty of vegetables, roasted seeds and nuts, local olives, fresh herbs, and exquisite dressings,
b) Various vegetable-based soups, often pureed like his carrot-ginger-coconut soup, and sometimes cold soups like his tomato-avocado gazpacho for those hot summer days,
c) Whole grains, which are high in complex carbohydrates for long lasting energy. These include brown rice, millet, brown basmati rice, quinoa, buckwheat and others.
d) Legumes and pulses for protein and sustenance. These include lentils, chickpeas, adzuki beans, white beans and others.
e) Sweets, which are low on sugar yet thoroughly satisfying.
We serve lunch and dinner every day (except for Friday evening when we visit a local taverna). For breakfast we offer homemade yogurt, muesli, fresh fruit and a variety of tea (including Cretan herbal teas) and coffee. For most guests, the food is both delightful and memorable, and a definite highlight of their holiday. More about food & Chris on www.misohungry.org