Gina Molinari yoga, wellness, travel and coaching
My first mini-retreat was a success! Last weekend I led 9 other women through a weekend of camping, hiking, and getting comfy in nature up at Worthington State Forest along the scenic Delaware Water Gap. As I checked the weather forecast in the week leading up to our outdoor adventure, my anxiety grew as it showed thunderstorms and rain. I opted to focus on what I could control instead of spending my time trying to change the potential weather. With that, I spent 2 days passionately prepping and cooking food.
Beyond this being a maiden voyage in leading retreats, it was also my first time cooking gluten-free. I wanted to make the entire experience easeful and welcoming for every woman joining me, so our menu was vegan, gluten-free, sugar-free, and soy-free. Guess what? It was friggin delicious.
I was never much of a cook. Being in the kitchen made me nervous and rattled my confidence. I was scared to be creative and quite frankly, became easily frustrated with the planning and process of preparing a meal.
When presented with the challenge to prepare meals for 10 women while camping in the woods with only a single burner stovetop to cook on, I faced my fear and lack of confidence and dove in. I wanted our food to represent my values and to show these women how grateful I was for them joining me.
Turns out cooking with love (and a healthy dose of research), can really pay off. I faced my fears, and ate them, too!
Don't take my word for it though. Check out this flattering write up by Nicole Fiamingo, a Philly area gluten-free blogger who attended my retreat! Women's Weekend in the Woods by GF Flamingo. Keep your eyes peeled for an Autumn Women's Weekend in the Woods!
This recipe was an absolute hit! Inspired by Meg Towsend during the 21 Day Ayurvedic Cleanse I participated in this Spring, this variation of kitchari satiates all six tastes, especially the sweet tooth!
½ cup basmati rice
½ cup mung bean dal (or lentils/split peas)
1 zucchini, chopped
1 large celery stalk, chopped
1 large carrot, chopped
1 sweet potato (small cubes)
1/3 cup hulled pumpkin seeds
2/3 cup milk (almond, soy, coconut)
1.5ish Tbs ghee, coconut oil, or Nature’s Balance
1 Tbs Bragg’s Amino Acids
Splash lemon juice
¼ cup maple syrup
Churna Spice Mix (about ½ to 1 tsp each): fennel, fenugreek, cardamom, cumin, coriander, ginger, turmeric, clove, cinnamon, asafetida, mustard seeds, pinch of cayenne
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