Ayahuasca friendly Recipes to try before you embark on your retreat.

Breakfast

Shifting away from substantial breakfasts is a fundamental aspect of promoting overall health and longevity, irrespective of whether you're gearing up for an ayahuasca ceremony or not.

This smoothie encapsulates a holistic approach, marking the commencement of my day each morning. Abundant in antioxidants, it serves as a powerhouse for detoxification and cellular repair. The inclusion of healthy fats from avocado contributes to the well-being of both the brain and the gut. Additionally, the infusion of high-powered protein and Omegas from hemp hearts adds a nutritional boost. If you ever find yourself feeling too hungry before lunch, consider incorporating some overnight soaked oats. Ensure the berries used are organic, as conventional varieties are known for their elevated pesticide residue levels.

Ingredients:

• 125ml unsweetened almond milk

• 150ml coconut water

• 1 cup organic frozen blueberries

• 1/2 cup organic frozen raspberries

• 1 banana

• 1 avocado

• 3 tbsp hemp hearts

• 1 tsp super greens powder.

  Preparation:

  Blend! Add more coconut water if the consistency is too thick.

Lunch

Sweet potato & white bean chilli - Jamie Oliver inspired recipe

Ingredients

• 2 medium sweet potatoes

• olive oil

• 2 teaspoons ground cinnamon

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 large onion

• 1 bunch of fresh coriander

• 2 red peppers

• 1 yellow pepper

• 1 x 400 g tin of cannellini beans

• 1 x 400 g tin of tomatoes

preparation

1. Preheat the oven to 180ºC/350ºF/gas 4.

2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.

3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.

4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.

5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.

6. Cook over a low heat for 15 minutes, stirring regularly.

7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.

8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

Dinner

Easy Raw Veggie Burger Recipe

Ingredients:

• 1 cup almonds, soaked 12 – 48 hours and blanched

• 1 cup sunflower seeds, soaked 6 – 8 hours and rinsed

• 1 beet

• 1 red bell pepper

• 1 red onion

• 1 zucchini

• 2 carrots, finely grated

• 2 stalks celery, finely chopped, 

• ¼ cup fresh basil, finely chopped

• ¼ cup fresh parsley, finely chopped

• 2 teaspoons Bragg Liquid Aminos (if available)

• 2 teaspoons flax oil

• 2 tablespoons  lemon juice

Preparation

Process almonds, sunflower seeds, beet, red bell pepper, onion and zucchini through a Champion Juicer using the solid plate or a food processor with the “s” blade. Mix in remaining ingredients. Form into round burgers and place on a dehydrator tray with a teflex sheet. Dehydrate at 105° for 4 hours, turn burgers over and remove teflex sheet. Continue dehydrating for 4 – 6 hours, or until desired moisture is obtained. These burgers are delicious wrapped in large lettuce leaves with sprouts, tomato, and avocado.

Recipe taken from “Living in the Raw. Recipes for a Healthy Lifestyle” (1999) by Rose Lee Calabro