BREAKFAST: SLOW COOKED OATS
With pineapple bites, raisins and fresh-grated coconut, topped with cinnamon and nutmeg
Tropical fruit salad with fresh harvested mango, watermelon and papaya
Fresh passionfruit juice
LUNCH: BAKED CHICKEN
Marinated in fresh coconut milk with red pepper and carrot medley
Stewed plantains
Fresh tamarind juice
DINNER: CURRIED VEGETABLE MEDLEY
Prepared with wild harvested turmeric and ginger root over a bed of quinoa
Hearty green lentil bisque
Papaya and yogurt parfait
ARRIVAL DAY
LUNCH: CURRIED VEGETABLE MEDLEY
Prepared with wild harvested turmeric and ginger over a bed of quinoa
Stewed plantains
Fresh tamarind juice
DINNER:MAZAMORRA de PESCADO
A traditional Peruvian soup with green plantains and fresh cilantro
Curried pumpkin and broccoli over coconut brown rice
Papaya and yogurt parfait
BREAKFAST: SLOW COOKED OATS
With pineapple bites and raisins, topped with cinnamon and nutmeg
Tropical fruit salad with fresh harvested mango, watermelon and guanabana
Fresh maracuya (passionfruit) juice
LUNCH: BAKED CHICKEN
Marinated in fresh coconut milk with red pepper and carrot medley
Black beans and rice cooked in fresh pressed coconut oil
Fresh lemonade
DINNER: HOUSE MADE FALAFEL
With crispy celery and local apple salad
Hearty green lentil bisque
Passionfruit flan
BREAKFAST: GALLO PINTO
With fried eggs and homemade tortillas – a traditional Costa Rican dish
Sweet plantains sautéed in fresh coconut oil
Fresh guanabana juice
LUNCH: LOCAL FISH WRAPPED IN BANANA LEAF
Seasoned and baked in banana leaf, served with turmeric rice and black beans
Sesame and ginger slaw
Fresh pineapple juice
DINNER: PUMPKIN AND CAMOTE SAUTE
With celery and cilantro rice and black beans
Creamy zucchini and coconut milk soup
Pineapple flan
BREAKFAST: ZUCCHINI PANCAKES
Tropical fruit salad with fresh harvested papaya, white pineapple and watermelon
Homemade bread with grass-fed butter, seasonal jam and local honey
Fresh pressed mango juice
LUNCH: CEVICHE
With responsibly sourced fish, plantains and palm shoots
Green salad with tomatoes, cucumbers, beets and red onion
Linaza (flaxseed) detox beverage
DINNER: CHANA MASALA
Served on a bed of Jasmine Rice
Beetroot and tender red cabbage salad
Cinnamon sweet potatoes
BREAKFAST: GALLO PINTO
With fried eggs and homemade tortillas
Crispy patacónes seared in fresh pressed coconut oil
Fresh carrot and orange juice
LUNCH: YUCCA GRANOLA BREADED FISH
Homemade garlic hummus with carrot dippers
Chucúla (sweet banana) drink
DINNER: GREEN LENTIL PATTIES
Served on a bed of homegrown garlic greens
Mexican potatoes
Peanut butter parfait with cacao, mango petals and a honey drizzle
BREAKFAST: FLAXSEED PANCAKES
With sliced banana and nutmeg
Tropical fruit salad with white pineapple and watermelon
Fresh beetroot juice
LUNCH: FRESH PARSLEY AND CHICKEN SALAD
With garlic, red onions and a drizzle of fresh coconut oil
Curried pumpkin bites
Fresh chan (Costa Rican chia) juice
DINNER: MOROCCAN LENTIL STEW
With raisins and onions over a bed of quinoa
Glazed eggplant
Coffee flan
DEPARTURE DAY BREAKFAST: GALLO PINTO
With fried eggs and homemade tortillas
Yucca granola and fresh fruit
Fresh carambola (star fruit) juice
