Cuisine
Sunny Brow Retreat's kitchen is dedicated to organic whole foods, unprocessed and nutritious, without compromising on taste or culinary beauty. The great taste and simple energy of wholesome ingredients give you so much more to experience in cooking and eating.
Recipes are mainly vegan, plant-based, and always refined sugar free. We grow our own vegetables on the land here and we use as many of these as possible, so there will be seasonal variations to our menus. We do our best to cater to everyone's needs so please do ask if you have special dietary requirements.
ORGANIC PLANT BASED WHOLE FOODS
Enjoy our carefully planned menus using a lot of organic and wholesome natural produce for delicious seasonal foods. Inspired from the traditions of Macrobiotics, Ayurveda, and the simple joy of organic, homegrown and wild foods, our menus are designed to nourish body, mind and soul.
SAMPLE
WEEKEND MENU
Friday Dinner
Vegetable Chilli served with long grain brown rice, cauliflower & tahini salad, kale and pumpkin seeds salad & sunflower sour cream
Orchard apple & blackberry oat crumble
Saturday Brunch
Scrambled tofu with vegetables, mung bean brown rice & pumpkin kitcheree, sweet potato rostis and raita
Rawsome Pecan Pie
Saturday Dinner
Parsnip Soup
Red Dragon pie with millet topping served with green salad, braised fennel salad
Chocolate and beetroot mousse
Sunday Breakfast
Bircher oats with apple, nuts and seeds and rhubarb compote
Sunday Lunch
Sweet corn patties, red lentil dahl, beetroot salad, wild garlic pesto, and stir-fried greens
Kheer - cardamon spiced rice pudding
Sunday Dinner
Mexican Black bean stew with roasted sweet potatoes, Quinoa salad, Pea dip, Rocket salad, and tofu "sour cream"
Lemon & Lavender "cheese" cake
Monday Breakfast
Homemade granola, fruit compote, granola & yoghurt
SAMPLE
WEEKDAY MENU
Monday Dinner
Mexican Black bean stew with roasted sweet potatoes, Quinoa salad, Pea dip, Rocket salad, and sunflower "sour cream"
Baked apples with almond, sweet miso & raisin filling.
Tuesday Brunch
Gram flour pancakes with vegetarian chili & broccoli and avocado salad
Homemade granola, fruit compote, granola & yoghurt
Tuesday Dinner
Puy Lentil & vegetable pie with millet topping served with green salad, roasted beetroot salad
Chocolate truffle cake
Wednesday Breakfast
Bircher oats with summer fruits compote
Wednesday Lunch
Sweet corn patties, red lentil dahl, beetroot salad, wild garlic pesto, and stir-fried greens
Kheer - cardamon spiced rice pudding
Wednesday Dinner
Mexican Black bean stew with roasted sweet potatoes, Quinoa salad, Pea dip, Rocket salad, and tofu "sour cream"
Lemon & Lavender "cheese" cake
Thursday Brunch
Soft herb Polenta with Wild mushrooms, spinach and Poached farm eggs
Pancakes with bananas & chocolate sauce
Thursday Dinner
Mexican Black bean stew with roasted sweet potatoes, Quinoa salad, Pea dip, Rocket salad, and tofu "sour cream"
Lemon & Lavender "cheese" cake
Friday Breakfast
Grounding oat porridge with toasted seeds and fruit compote
SUNNY BROW COOKBOOK
Cook your own meals from our Sunny Brow Cook Book. Conscious Cookery is Suzy's first cook book; it is a fusion of a journey into healthy eating, nutritional awareness of our bodies needs, wild foods and home grown harvests, Macrobiotics and the five elements, and a connection to the cycle of the seasons.