When's the last time you consciously carved out time and space for yourself in nature? Partnering with fellow registered dietitian and yoga teacher Praveena Kumar, we've designed half-day retreats in beautiful locations around the Bay Area to nourish and revitalize you. We believe that true health stems not only from plant-based nutrition, but also thrives in the presence of authentic community. Through creativity, movement and mindfulness, these retreats will recharge and rejuvenate you. Like a massage for the soul. 

Come join us in nature, or attend one of our plant-based dinners or picnics to fill your belly and heart with delicious food and delightful conversation.

Stay tuned for future events coming in 2018!

 

 

 

 

 

 

pictures from our revitalize dinner: sUmmer edition (july 2017)

Oyster Mushroom Ceviche: A play on classic seafood ceviche with oyster mushrooms, cucumber, avocado, and pink grapefruit.

Oyster Mushroom Ceviche: A play on classic seafood ceviche with oyster mushrooms, cucumber, avocado, and pink grapefruit.

Honeydew Melon Gazpacho Shooters: A cool and refreshing riff on the Spanish staple with honeydew melon, cucumber, mint and a scallion relish.

Honeydew Melon Gazpacho Shooters: A cool and refreshing riff on the Spanish staple with honeydew melon, cucumber, mint and a scallion relish.

Chermoula Roasted Eggplant.

Chermoula Roasted Eggplant.

Chermoula roasted eggplant stuffed with bulgar served with seasoned potatoes, snow pea and asparagus poriyal, and drizzled with cashew cream.

Chermoula roasted eggplant stuffed with bulgar served with seasoned potatoes, snow pea and asparagus poriyal, and drizzled with cashew cream.

Pistachio, Orange Blossom, and Avocado Raw Tarts: Creamy avocado infused with orange blossom water and lime on a pistachio and date crust.

Pistachio, Orange Blossom, and Avocado Raw Tarts: Creamy avocado infused with orange blossom water and lime on a pistachio and date crust.

Peach and lavender sorbet.

Peach and lavender sorbet.

Personalized gifts bags filled with Numi Tea, Square Organics bars, homemade aquafaba cookies, and a seasonal produce list.

Personalized gifts bags filled with Numi Tea, Square Organics bars, homemade aquafaba cookies, and a seasonal produce list.

 

pictures from our revitalize dinner: spring edition (March 2017)

Pani puri shots! Chef Kumar put a creative twist on this by combining Indian and Japanese flavors. Each puri was filled with edamame, shiitake mushrooms and sweet potatoes, which is enjoyed with a shot of green mango juice, ponzu, yuzu, ginger, rice wine vinegar and masala.

Pani puri shots! Chef Kumar put a creative twist on this by combining Indian and Japanese flavors. Each puri was filled with edamame, shiitake mushrooms and sweet potatoes, which is enjoyed with a shot of green mango juice, ponzu, yuzu, ginger, rice wine vinegar and masala.

  Beet and quinoa tikki topped with chana masala, cashew cream and cilantro.

 

Beet and quinoa tikki topped with chana masala, cashew cream and cilantro.

Spring pea and carrot salad with radish, roasted asparagus and meyer lemon confit.

Spring pea and carrot salad with radish, roasted asparagus and meyer lemon confit.

Spring pea/basil pesto on sunflower seed bread, served alongside the soup.

Spring pea/basil pesto on sunflower seed bread, served alongside the soup.

Cream of cauliflower ginger soup with spring pea pesto and topped with a beet chip.

Cream of cauliflower ginger soup with spring pea pesto and topped with a beet chip.

Chickpea crepes filled with mung beans/roasted asparagus served with cilantro coconut sauce and drizzled with a tomato puree.

Chickpea crepes filled with mung beans/roasted asparagus served with cilantro coconut sauce and drizzled with a tomato puree.

Chef Kumar adding the finishing touches to the chickpea crepes.

Chef Kumar adding the finishing touches to the chickpea crepes.

Lime 'meringues' made with aquafaba...

Lime 'meringues' made with aquafaba...

  Strawberry basil sorbet topped with sweet cacao nibs.

 

Strawberry basil sorbet topped with sweet cacao nibs.

Always the highlight of the evening...passing out everyone's personalized gift bag, filled with homemade goodies from the night. Each guest also took home a potted herb plant, celebrating spring!

Always the highlight of the evening...passing out everyone's personalized gift bag, filled with homemade goodies from the night. Each guest also took home a potted herb plant, celebrating spring!

What began as a simple idea to introduce others to the eclectic flavor combinations and versatility within plant-based eating has now become such a delightful way to express our creativity, cultivate community, and celebrate delicious food. Our hearts are so full of gratitude! 

What began as a simple idea to introduce others to the eclectic flavor combinations and versatility within plant-based eating has now become such a delightful way to express our creativity, cultivate community, and celebrate delicious food. Our hearts are so full of gratitude! 

 

 

PICTURES FROM our REVITALIZE DINNER: SUMMER EDITION (August 2016)

Most people think of lonely salad leaves when they hear the word 'vegan.' Knowing this, it was our goal to creatively highlight the best of summer produce and allow our guests to experience the versatility and flavors of a fully plant-based menu.

Most people think of lonely salad leaves when they hear the word 'vegan.' Knowing this, it was our goal to creatively highlight the best of summer produce and allow our guests to experience the versatility and flavors of a fully plant-based menu.

Mint and lime-infused water

Mint and lime-infused water

Watermelon gazpacho shooters- a cool, sweet and tangy appetizer made with watermelon, tomatoes and cucumber topped with a scallion relish.

Watermelon gazpacho shooters- a cool, sweet and tangy appetizer made with watermelon, tomatoes and cucumber topped with a scallion relish.

Trumpet mushroom 'scallop' crostini with spicy green apple chutney.

Trumpet mushroom 'scallop' crostini with spicy green apple chutney.

Heirloom tomatoes, 'mozzarella' (made with cashew), radishes, kalamata olives with homemade croutons and basil dressing on a bed of arugula.

Heirloom tomatoes, 'mozzarella' (made with cashew), radishes, kalamata olives with homemade croutons and basil dressing on a bed of arugula.

Fresh sweet, organic corn in a creamy coconut and cashew broth with carrots, celery and zucchini.

Fresh sweet, organic corn in a creamy coconut and cashew broth with carrots, celery and zucchini.

Quinoa and adzuki bean chard rolls with cauliflower/carrot puree, drizzled with roasted red pepper sauce and served with a hasselback potato.

Quinoa and adzuki bean chard rolls with cauliflower/carrot puree, drizzled with roasted red pepper sauce and served with a hasselback potato.

Mixed berry pavlova, made with aquafaba instead of egg whites!

Mixed berry pavlova, made with aquafaba instead of egg whites!

Watermelon, strawberry and lime granita, our final palate cleanser.

Watermelon, strawberry and lime granita, our final palate cleanser.

Celebrating another amazing night where we could share our passion for plant-based nutrition with others.

Celebrating another amazing night where we could share our passion for plant-based nutrition with others.

Personalized gift bags filled with homemade goodies, assorted tea, plant-based tips and recipes, and KIND bars. Huge thanks to KIND Snacks for sponsoring our event!

Personalized gift bags filled with homemade goodies, assorted tea, plant-based tips and recipes, and KIND bars. Huge thanks to KIND Snacks for sponsoring our event!

This is always our favorite part of the evening. Passing out the gift bags and watching the delighted expression on each person's face brings us so much joy.

This is always our favorite part of the evening. Passing out the gift bags and watching the delighted expression on each person's face brings us so much joy.

 

pictures from our Revitalize dinner: Spring edition (May 2016) 

REVITALIZE: Spring Edition menu

REVITALIZE: Spring Edition menu

Grilled zucchini with eggplant mousse 

Grilled zucchini with eggplant mousse 

Spinach and chickpea cakes topped with lemon/cilantro cashew cream 

Spinach and chickpea cakes topped with lemon/cilantro cashew cream 

Roasted beet, orange and avocado salad with leek and meyer lemon confit.

Roasted beet, orange and avocado salad with leek and meyer lemon confit.

Thai spring pea soup with coconut and lemongrass

Thai spring pea soup with coconut and lemongrass

Shepherd's pie with lentils, mushrooms, carrots, and chickpeas. Served over a bed of sauteed asparagus and snow peas poriyal

Shepherd's pie with lentils, mushrooms, carrots, and chickpeas. Served over a bed of sauteed asparagus and snow peas poriyal

Matcha green tea coconut ice cream topped with maple quinoa brittle

Matcha green tea coconut ice cream topped with maple quinoa brittle

 

Pictures from our 1/2 Day Wellness Retreat: using game design as a template for life productivity (February 2016)

The crew from our past February retreat.

The crew from our past February retreat.

Discussing how to apply a 'gameful mindset' from Jane McGonigal's book "SuperBetter" and designing individual game challenges for our own lives.

Discussing how to apply a 'gameful mindset' from Jane McGonigal's book "SuperBetter" and designing individual game challenges for our own lives.

Plant-based lunch to refuel after yoga. (Photos by Micki Keh)

Plant-based lunch to refuel after yoga.

(Photos by Micki Keh)

Personalized gift bags from our February retreat.

Personalized gift bags from our February retreat.

 

Pictures from Our "Spice of Life" Wellness Retreat with cooking demonstrations and teaching ayurvedic wellness principles...

The array of ayurvedic spices that our retreat participants brought home after our "Spice of Life" retreat.

The array of ayurvedic spices that our retreat participants brought home after our "Spice of Life" retreat.

Praveena showing Tony up close and personal how to prepare and use ayurvedic spices in our "Spice of Life" retreat.

Praveena showing Tony up close and personal how to prepare and use ayurvedic spices in our "Spice of Life" retreat.

The master chef with his finished product!

The master chef with his finished product!

Our appetizer at the "Spice of Life" cooking retreat- Aloo Tikki Chole. Sweet potato quinoa patties topped with spiced chickpeas, tamarind paste, a few dollops of raw cashew cream, and sprinkled with cilantro.  

Our appetizer at the "Spice of Life" cooking retreat- Aloo Tikki Chole. Sweet potato quinoa patties topped with spiced chickpeas, tamarind paste, a few dollops of raw cashew cream, and sprinkled with cilantro.

 

Making cashew cream to drizzle on top of the appetizer. (Photos by Micki Keh)

Making cashew cream to drizzle on top of the appetizer.

(Photos by Micki Keh)

 

Pictures from Our 1/2 Day Hiking and Art Retreat (July 2015)

Hiking in the redwoods, yoga on the grass, exploring our 'core desired feelings' and representing them via acrylic painting.  (Photos by: Micki Keh)

Hiking in the redwoods, yoga on the grass, exploring our 'core desired feelings' and representing them via acrylic painting.  (Photos by: Micki Keh)

 

pictures from our 1/2 Day Retreat: Writing as a Practice and the Importance of Gratitude

Goody bags, the delicious and colorful lunch we shared, and gratitude jars we made from our first retreat at Point Pinole.

Goody bags, the delicious and colorful lunch we shared, and gratitude jars we made from our first retreat at Point Pinole.