Cooking is a Meditation

Cooking Classes

For each meal, as many ingredients as possible are sourced from local farms that practice regenerative, organic farming protocols; all additional ingredients will be organic certified.

Recipes will be provided for each dish we prepare in the kitchen together. 

Guests are encouraged to participate in the hands-on preparations for each meal.  Our first meal together will bring all guests into the kitchen to learn knife skills.

A Kyocera ceramic knife and Epicurean cutting board will be provided for each guest and will be available for discounted purchase to take home with them for whipping up nourishing food in their own kitchen.

We will all sit together to enjoy the delectable recipes prepared for a nourishing meal!

Breakfast

Each morning guest will find a bowl of local, tropical fruit waiting in the Sanctuary kitchen; add in your choice of whole grains, organic nuts and other delectable additions to create a nourishing start to your day.

 Guests are welcome to use the shared space of the kitchen to prepare more complex foods to meet their individual needs for breakfast.  Cooking equipment will be provided yet please plan to bring or purchase your individually needed ingredients.

Saturday Dinner

Seasonal Salad

Portabella Mushrooms in Balsamic-Garlic Sauce with Roasted Beets, Yams + Pepitas

Red Wine + Dark Chocolate Torte

sunday Market excursion + Class + dinner  

Sunday morning will be our visit to the Pure Kona Farmers Market where guests can swoop up their own stash of locally produced snacks, fruit, nuts & prepared foods or beverages.

Turmeric + Ginger Sun Tea

Creamy Brazil Nut + Herb Dip with Rice Crisp and Vegetables

Seasonal Vegetable Soup with Sautéed Greens + Salsa

Rice of Diversity

Banana Bread with Walnuts OR Chocolate (both versions available)

Monday Lunch + Class + Take-away dinner 

Pineapple Elixir Beverage

Pineapple + Arugula + Bok Choy Salad in Tangerine Lime Vinaigrette

Roasted Spiced Yams “Fries”

Prepare in Class: Dark Chocolate Red Wine Torte (will serve the next evening)

Dinner Take-Away: Caramelized Onion Hummus Wraps with Veggies + Greens

Tuesday class + dinner 

Cocoa Tasting

Seasonal Salad

Macadamia Nut + Cilantro Pesto over Pasta (gluten free)

Dark Chocolate + Red Wine Torte

 wednesday class + dinner 

Papaya + Radish + Avocado Salad in Mint Vinaigrette

Coconut Curry Soup with Buckwheat + Tomato

Papaya Cashew Cheesecake (vegan)

thursday class + dinner

Green Papaya Salad

Shiitake Mushroom + Quinoa Burgers

Chile + Whole Grain Mustard Sauce

Smoked Paprika Spiked Caramelized Onions

Pineapple + Banana Crisp

friday class + dinner

Seasonal Salad

Creamy Avocado Sauce over Purple Potato Latkes

Coconut “Bacon”

Oatmeal Pineapple Cookies