Recipes from the retreat at Hidden Forest Studio

Chocolate truffles

½ cup walnuts   IMG_2812

½ cup pitted dates

½ cup unsweetened coconut flakes

Soak walnuts and dates for a night, then throw them into a food processor and pulse a little bit. Make sure that you still have some small pieces of nuts inside of the mass. Mix in coconut flakes and form truffles. Put into freezer to harden and then move to a fridge.

Italian Green Beans

Handful of green beans

1-2 cloves of garlic

2 table spoons of olive oilIMG_2816

Salt, black pepper to taste

Depending on beans condition either steam or boil them. Drain and put them in a large bowl. Squeeze the garlic on a top, put salt and black pepper above the garlic, pour olive oil on a top. Mix while hot. Could be served either hot or cold.


Bunch of spinach

2 medium sweet beet roots

½ cup of walnuts

Balsamic or raspberry balsamic vinegar

Olive oil

Boil or bake beet roots. Peel the skin. Wash spinach and evenly distribute on a large flat plate. Put beets in large slices on a top, add walnuts halves on a top. Sprinkle with balsamic vinegar and olive oil. If you like add salt and pepper by your taste.

Baby Lima Beans Salad

½ cup of baby lima beans

2 stalks of celery

1 medium carrot

1 tomato (optional) IMG_2818

Dijon mustard

Salt/pepper to taste

Olive oil

Boil baby lima beans for 20 minutes. Add thinly sliced celery and carrots. Mix Dijon mustard, salt and pepper and olive oil and mix up everything.

Raw Cutlets

1 zucchini

1 portobello mushroom

½ bunch of dill

½ cup of walnuts

1 clove of garlic (optional)

Salt/pepper to taste

1 teaspoon of soya sauce

Process everything except zucchini in a food processor. Slice zucchini very thinly with carrot peeler and wrap your cutlets into zucchini stripes individually


Purple Cabbage

¼ of purple cabbage

1 tart apple

Half of lemon or lime

Olive oil

Pinch of salt

Shred cabbage, sprinkle with salt and lemon juice, letit stand for ½ hour. Cut apple, sprinkle with more lemon juice. Add olive oil.

It was very easy to choose detoxing foods for this retreat.  We always look at the Nature, at what it brings to us at the particular season. Now it is season of root veggies and cabbage. The best detoxifying root vegetable is beet root, because beets are extremely high in plant ‘flavonoids’ and beta-carotene. In fact,  eating beets (and carrots) can help stimulate and improve overall liver function.

Sweet Carrot SaladFor the sweet carrot salad take

Peel the skin off the apple, grate carrots and apples, whisk lemon juice, olive oil and the salad is ready.

Korean Carrot Sala Korean  Carrot Saladd

Shred carrots, beet root and onion, put onions on top, then salt, sugar and spices. Whisk lemon juice and oil. Mix everything.

Since cabbage has cleansing properties due to their high content of glucosinolates, sulfur-containing compounds that are converted into active forms isothiocyanates and indoles which  may prevent cancer by promoting the elimination of potential carcinogens from the body. It is also high in vitamin K and C. And what about apples? Let’s just mention that they help to eliminate heavy metals from the body without mentioning anything else.

Here are two salads

Classic cabbage salad

Shred cabbage very thinly. put some sea salt on top, whisk lemon juice and start pressing cabbage with your hands. When it gives juice add shredded carrots and beet root. Add oil and mix up everything.

Purple salad

Shred cabbage, whisk lemon juice, add salt and start pressing cabbage until it gives juice. Add shredded apple and oil and mix.

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