[Retreat dispatch] Breakfast, lunch, dinner. Repeat.

[I had the chance to unplug during an ashtanga retreat held March 2-9, 2013 at a magical, secluded little spot called Xinalani, located near Puerto Vallarta in Mexico’s Banderas Bay. While unplugging meant no social media and no online hanging out time, I did write on a few nights. (I didn’t want to actually post during the retreat, though, since it would have required selecting photos and spending the time to link, format and all that good stuff — and it was hard to justify taking that time while in the middle of a serious paradise.) I’ll be sharing those posts from the retreat over the next few days.]


Xinalani food

WRITTEN ON SATURDAY, MARCH 9, 2013 AROUND 5:45 P.M. WHILE 37,000 FEET IN THE AIR. :-)

The Michigan contingent of the Xinalani retreaters are on the plane ride back from Xinalani. We’re on the same flight as all the university students ending their Puerto Vallarta spring break trip, so there’s a lot of hangover discomfort in the cabin — drawn shades, kids holding their heads in their hands, requests for extra glasses of water and soda. The 10 of us who just spent a week eating three lovely meals a day, on the other hand, are returning home with a spring in our step.

“Are you kidding me?” seemed to be the refrain at each meal this past week. We had lemongrass juice (my personal favorite). Tamarind juice. Papaya juice. Desserts included tamarind popsicles (a big hit with everyone), avocado mousse (outstanding) and chipotle truffles (yes, they were as good as it sounds). Several of us became inspired to go home to replicate some of the hot and cold soups we oohed and aahed over, including fava cream soup and basil cream soup.

The only downside to the way we ate this week was that we all overate (the exception was our teacher, the only one who had the self-discipline to skip dinner entirely each night because, at 7:30 p.m., it was served too late to not interfere with the morning Mysore practice). We had the best of intentions to not eat every beautiful morsel that appeared on our plates, but for the most part, we weren’t successful.


Five of us took a cooking class with the retreat center’s jolly chef. For me, more important than the preparations was the reminder that cooking should be done with ample heapings of joy and enthusiasm. Chef Feliz Cabrera clearly loves his craft, and it was important to him to see that his guests were both happy and happily nourished all week.

On the first day he promised us: “Every day, the food gets better and better.” He was right.

Xinalani board and meal


On my lap here is Salt Sugar Fat, which I’m nearly halfway through reading. It was a wonderful week for contrasts, eating the way we did at the dining table while reading on the beach about the science and marketing behind America’s processed food industry. The chapter on Coca-Cola’s tactics provided this interesting tidbit about a 2005 study produced by the Coca-Cola Retailing Research Council with tips on how to better persuade teens and adults:

The study included a ‘shopper destiny map,’ done up in bright yellows and reds to mark the ‘hot spots’ where most shoppers go. Whisked through the front doors, they typically start at the right side of the supermarket — moving counterclockwise and, in a surprise, from back to front. Thus the main racks of soda should be placed toward the rear of the store, on the right side. By contrast, much of the center of store has light traffic, the report warns, calling the area the ‘Dead Zone.’

Coca-Cola, in this study, also urges grocers to find ways to catch shoppers off guard. Federal health officials who are righting the obesity epidemic advise consumers never to enter a grocery store without a shopping list, which helps to ward off the impulse to load up on sugary, salty and fatty snacks . . . . ‘Sixty percent of the supermarket purchase decisions are completely unplanned,’ the Coke study says. ‘Anything that enalbes the shopper to make a faster, easier, better decision’ will help spur those unplanned purchases. (p. 112)

Earlier this year, I started making a weekly meal grid the night before my weekly grocery shopping trip. It has done wonders for me on three fronts:

  • Spending less money
  • Making better decisions
  • Wasting less produce

I love my new system because it keeps me on the straight and narrow when I shop, especially by preventing me from buying too much produce that will go bad before I can get to it during the week. It also helps me prepare more flavorful and nutritious meals that are just as fast as spontaneous dishes.

Now, with my Xinalani inspiration, I’ll have to start picking up lemongrass for juices and beets for roasting. And it’s equally exciting to see fresh uses for stuff I already buy every week — like using avocado for mousse and fava beans for a creamy soup. As for the fun and pride in preparing the food itself, I’ll just have to channel Chef Cabrera and picture him in my kitchen, ready to regale taste buds with his next creation.

More from the Xinalani retreat:

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2 thoughts on “[Retreat dispatch] Breakfast, lunch, dinner. Repeat.

  1. All right. Because “diet & nutrition” are #3 on the list of Ashtangi Obsessions (after #1, “practice,” and #2, “bed-time and wake-up rituals”), I have to ask: someday will you share a sample of your weekly meal grid? Like, a mock-up or a template?

    It makes me so sad to have to throw veggies away just ’cause I fail to get around to using them…

    • Oh, good point! I should have linked to this in the post (I’ll do that in a bit). But here is the sample menu, which is similar to what we had there. For me, having juices that were bright colors not due to food coloring but due to fantastic fruits was one of my favorite parts of eating this way.

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