Fun Foods at the Wellness Retreat

At a recent Coastal Sanctuary Wellness event, we provided breakfast and lunch based on Paleo/Primal guidelines. Additional snacks available throughout the day included a variety of fruits, berries, nuts, vegetables, and dips.  Sharyl Clapp planned and prepared the meals, which were thoroughly enjoyed by all. The complete menu is available in .pdf format:
Coastal Sanctuary Wellness Menu & Recipes - March 18, 2017

The beet-ginger soup with garlic and coconut oil has become a new favorite for me.  Here's a similar recipe from Marin Mama Cooks:

• 1 tablespoon unrefined coconut oil
• 1 medium yellow onion, diced (approx. 1 overflowing cup)
• 1 teaspoon sea salt, plus more to taste
• 3 cloves garlic, minced
• 1 tablespoon peeled and finely chopped fresh ginger
• 2 large red beets, or 3 medium beets, peeled and diced in to 1/4 inch cubes (about 4 cups)
• 4 cups vegetable stock – you may have to use a bit more 
• 1/4 to 1/2 cup full-fat coconut milk, well stirred
• optional – juice and zest of 1/2 lemon
• recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk