RETREATS

Balance + Healing

October 25-28 2018

BYRON BAY, AUSTRALIA

B E A U T I F U L  B Y R O N  B A Y
R E T R E A T  H O M E
M E E T  T A M R A
M E E T  K A L E I G H
B E A U T I F U L  B Y R O N  B A Y
M E E T  K A L E I G H
C R Y S T A L  C A S T L E
C R Y S T A L  C A S T L E
R I T U A L

Do you want more clarity, peace of mind, rest and relaxation in your life?

Are you looking for a deeper connection to yourself and loved ones?

Would you like more balance and flow?

 

Now is the time to make yourself a priority and give yourself this magic experience of love, light and connection. Welcome to our women's Balance + Healing Retreat in Byron Bay, Australia.

 

Join Tamra McMahon and Kaleigh Atkinson for a long weekend retreat in the paradise that is Byron Bay. Our mornings together will be that of a sacred ritual with oceanside meditation, sunrise hikes and vinyasa yoga. Attendees will then be welcomed with fresh, organic cold-pressed juices and time to schedule full body massages.

 

Through journaling, group conversations, our time in nature and on our yoga mats we will uncover fundamental ideas of what it means to find balance in your life and what 'healing' means to you.

 

Each meal will be created with love and sourced from organic and local purveyors. The retreat house is located in the heart of Byron Bay, just steps from Clarke's Beach, Jonson Street, and downhill from the infamous Lighthouse walk. Our home will hold space for self-discovery, connection, much needed rest & rejuvenation. There will be daily free time allotted in order to explore the beautiful Bay.

 

Let us serve you in order to begin your Balance + Healing journey.

S A M P L E   S C H E D U L E

Thursday October 25 ~ W H Y  W E ’ R E  H E R E

+ settle in & welcoming ceremony

+ dinner - 3 course raw food demonstration 

+ candlelight restorative yoga practice

 

Friday October 26 ~ S E E K I N G  B A L A N C E

+ sunrise beach meditation & lighthouse walk

+ workshop & discussion

+ Crystal Castle excursion

+ dinner

+ group activity

+ restorative yoga

 

Saturday October 27 ~ H O W  T O  H E A L

+ yoga practice + meditation

+ breakfast

+ workshop & discussion

+ afternoon tea

+ free time

+ dinner 

+ restorative yoga

 

Sunday October 28 ~ L I V I N G  Y O U R  T R U T H

+ sunrise beach meditation & lighthouse walk

+ breakfast

+ closing ceremony

+ lunch together in town

+ check out

 

S A M P L E   M E N U

Thursday ~

+ Fruit Bowl

+ Pina Colada Raw Cheesecake / Lemon, Ginger and Apple Cold Pressed Juice

+ Homemade Passion fruit kombucha / Cucumber lemon water

+ Broccoli soup / Tomato Salad / Roasted Garlic Quinoa with nuts 

+ Activated nuts and dried fruit

Friday ~

+ Fruit Bowl

+ Beetroot, Apple, Carrot, Ginger Cold Pressed Juice

+ Homemade Rosemary kombucha / Lime and mint water

+ Smoothie bowl

+ Vietnamese rice paper rolls

+ Hummus and vegetables

+ Gazpacho soup / Green Salad / Black lentils with roasted potatoes 

+ Activated nuts and dried fruit

Saturday ~

Fruit Bowl

Pineapple, apple and celery Cold Pressed Juice

+ Homemade Ginger and Lemon kombucha / Orange water

+ Muesli with Almond milk

+ Brown rice and dried fruit salad

+ Pesto and vegetables

+ Celery soup / Tabbouleh Salad / Mountain bread, hummus and falafel

+Activated nuts and dried fruit

Sunday ~

+ Fruit Bowl

Carrot, Apple and Turmeric Cold Pressed Juice

Turmeric and lemon kombucha / Lemon and thyme water

+ Avocado, tomato and herbs on sourdough

+ In town for lunch

+ Activated nuts and dried fruit

With respect, please note that these are example schedules / menus - we may need to alter events and food items due to participants interests and needs

I N V E S T M E N T

Private Main Room ~ $1660 aud ($1326 usd)

Private Second Room ~ $1360 aud ($1086 usd)

 

Shared Room ~ $1140 aud each ($910 usd)

Investment includes ~

Accommodation, one 60 minute full body massage, all organic meals (food, drinks and juices), workshops, movement classes, entrance to Crystal Castle and lunch in town on Sunday

 

Airfare and transport to and from the airport is not included. We are happy to direct you to the retreat house or answer any questions about travel you may have!

Learning to Love

Summer 2017

- SOLD OUT -

R E T R E A T   R E C I P E S

Grain Free Kitchari

1 head cauliflower

1 onion
1 cup mung dal (split yellow)
6 cups vegetable stock

1 inch ginger root, diced 
sea salt to taste
2 tsp. ghee or coconut oil
1/2 tsp. coriander powder 
1/2 tsp. cumin powder 
1/2 tsp. whole cumin seeds 
1/2 tsp. mustard seeds 
1/2 tsp. turmeric powder 
Handful of fresh cilantro leaves 
1 and 1/2 cups assorted vegetables (optional)

- Chop cauliflower head and add to food processor. Process on high until cauliflower represents texture of rice, set aside.

- In a large pot add diced onion, ginger and spices in ghee or coconut oil. Stir constantly on low to medium heat until mustard seeds begin to pop.
- Add stock and dal into the pot and cook covered until dal becomes soft, about 20 minutes

- Add the cauliflower rice to the cooked dal mixture and cook 10 minutes longer.

- Add sea salt to taste along with fresh cilantro and enjoy!

Breakfast Porridge

 

1/2 cup amaranth

1/4 cup quinoa

1 3/4 cup almond/coconut milk (we used half and half)

2 tsp ghee

1/2 tsp vanilla

1/4 tsp salt

1/2 - 1 tsp cardamom

1/2 tsp cinnamon

1 Tbsp honey (optional)

 

- In a saucepan, bring amaranth, quinoa, almond/coconut milk, ghee, vanilla, salt, cardamom, and cinnamon to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 20-25 minutes.

- Add honey (optional)

- Remove from heat and let rest 5 minutes, then fluff with a fork

- Enjoy with extra coconut milk, fruit, nuts, or nut butter!

 

Protein Bites

 

2 cups pitted dates

1 cup fruit and nut mix/trail mix

1/4 cup walnuts

1 tbsp cacao or cocoa powder

 

- Add all ingredients into a food processor, and process until well combined

- if not sticky enough, add a few more dates

- if too sticky, either add more walnuts, or roll balls in shredded coconut

 

Magical Tahini Dressing

 

1/4 cup tahini

1 clove garlic, chopped

juice of one lemon

salt & pepper (to taste)

water

 

- place all ingredients (accept water into a mason jar

- add a splash of water, cover the jar, and shake!

- check the consistency, add more water if needed

 

Raw Caramel Slice

 

Cookie Base

1 cup cashews, soaked for 4-6 hours

2/3 cup almond flour (or rolled oats)

2/3 cup coconut flakes

4 dates, pitted and soaked in warm water

1/4 tsp salt

 

Caramel Filling

1 1/4 cup medjool dates (about 14 dates), pitted and soaked 

1/3 cup almond butter

2-4 tbsp tahini

2 tbsp maple syrup

1 tbsp coconut oil, melted

1 tsp vanilla extract

1/4 tsp salt

 

Chocolate Topping

1/2 cup coconut oil

1/3 cup cacao powder

3 tbsp maple syrup

1/2 tsp vanilla extract

Small pinch of sea salt

 

Instructions

 

Cookie Base

 

- add soaked cashews, almond flour, coconut flakes, and salt to a food processor. Process for 1-2 minutes until the ingredients are finely ground.

- add 4 medjool dates to food processor and blend until well combined into mixture. The dates will bind the mixture together and create a smooth but sticky consistency. If the mixture isn’t sticking together, add 1 tbsp of warm water and process again.

 

- line baking pan with non-stick parchment paper. Press dough into the base of the pan and spread evenly. Cover pan with aluminum foil and place into freezer while you make the caramel filling.

 

Caramel Filling

 

- add medjool dates, almond butter, tahini, maple syrup, coconut oil, vanilla extract, and salt to food processor. Process for 1-2 minutes until ingredients are well combined into a smooth and even filling. If the mixture isn’t sticking together or lacking creaminess, add 1 tbsp of warm water and blend again.

- layer the caramel filling on top of the cookie dough base and spread evenly with a spatula. Cover pan and place back into freezer while you make the raw chocolate topping.

 

Chocolate Topping

 

- add coconut oil, cacao powder, maple syrup, vanilla extract, and a pinch of salt to a mixing bowl. Whisk until well combined, and the texture is smooth and glossy.

- pour the chocolate mixture evenly on top of the caramel filling. Cover pan and place back into freezer. Let it set overnight or for at least 4-6 hours.

 

-when the caramel slice is ready, remove from freezer and leave it at room temperature for about 1-2 minutes so that it’s easier to slice. To help prevent the chocolate layer from cracking as you slice it, you can run a knife under hot water and wipe it before using. Slice into smaller pieces and store in freezer for up to a month.

 

Raw Brownies

 

2½ cups loosely packed pitted dates

1 1/2 cups walnuts or almonds (I used almonds)

6 tbsp cacao or cocoa powder

1 1/2 tsp pure vanilla extract

2 tsp water

1/4 + 1/8 tsp salt

1/4 cup cacao or cocoa powder

¼ cup pure maple syrup (or raw agave)

2 tbsp melted coconut oil

1/2 tsp pure vanilla extract

 

- combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. 

- process until completely smooth, scraping down as needed 

- lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. 

- in a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). 

- spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

 

Fennel + Root Veg Soup

 

4 whole carrots

4 small white potatoes

1 box (4 cups) vegetable stock

1/2 tsp - 1/4 tsp fennel seeds

1/2 lb kale

1/2 tbsp ghee or butter

2 tsp turmeric powder

1/8 tsp corriander powder

1/8 tsp cumin powder

1/8 tsp cheyenne powder

1/2 tsp salt

juice of half a lime

 

- chop carrots, potatoes, and kale

- add veg and broth to a pot, bring to a boil

- add all spices and ghee, lower to a simmer

- cover and cook until all veg is soft

- turn off heat, add lime, serve

 

Smoothie Bowls

 

1 cup frozen fruit mix

1 frozen banana

1/4 - 1/2 cup almond/coconut milk

1 scoop green powder (optional)

1 t vanilla extract

pinch cinnamon to taste

 

- blend, enjoy with nuts, seeds, and fruit

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© 2019 by Kaleigh Atkinson