plant rich eating
An exciting retreat spending time in the kitchen with Daphne, learning about food. We will make delicious, beautiful dishes from food that creates good health, supports the natural environment and offers solutions to the climate crisis. In addition to the practical work there will be sessions on.
Food stories
The stories behind the food we eat and the impact our food choices have at both a local and global level from dairy to coconut and soya to tomatoes.
How can we move towards a sustainable, healthy farming system that provides for all people and doesn’t destroy the planet and its inhabitants in the process?
Digestion & gut bacteria
Understanding the digestive system and how the gut microbiome is the foundation of emotional, mental and physical health.
Allergies and intolerances
Individual biochemistry and how to ensure you eat a diet that suits you.
Techniques to maximise bioavailability of nutrients from plants
The problems associated with lectins, phytate & protease inhibitors benefits of soaking, sprouting & fermenting.
Key nutrients
Obtaining vitamin B12, vitamin D, iron, calcium and iodine on a plant based diet.
Daphne Lambert
Daphne Lambert is a nutritionist, chef and author, who has cooked, studied, taught & written about food all her adult life. She was the chef and co-owner of the first organic restaurant and eco hotel on the Welsh - Hereford borders for over 30 years.
- Schedule
- Accommodation
- Getting here
- FAQ
Plant Rich Eating – 20th – 24th May
– a way of eating that’s good for you and the planet with eco nutritionist Daphne Lambert
From rhubarb & hemp smoothie to nettle soup, cauliflower tabbouleh, spring salad, beetroot ravioli and wild garlic grissini all the food will be a celebration of seasonal produce.
Friday 20th May
- Arrive during the afternoon ‘welcome refreshments’ from14:00
- A mini tour of the centre and introduction to each followed by supper 18:00
- After supper run through the schedule for the retreat followed by a presentation on plant rich eating and how a plant rich diet supports eating a diverse range of plant foods possibly up to 100% of the diet. However, it is important to appreciate that for some people, their health, culture or geography will dictate the inclusion of animal derived products. It is essential for us all to practice tolerance and consider far less what type food is eaten and instead focus on how the food is produced 19:30
- A calm meditation session before retiring (optional) 21:00.
Saturday 21st May
- Morning revitalising juice followed by gentle yoga 8:00 – 8:45.
- Breakfast 8:45.
- Morning session – Understanding the digestive system and how the gut microbiome is the foundation of our emotional, mental and physical health 10.00
- Prepare and enjoy lunch 12:00.
- Preserving and maximising nutrition in the kitchen – sprouting, fermenting, drying 14:30.
- Prepare and eat supper 17:00.
- After supper, an evening walk with ‘Pranayama breathing’ techniques 20.00.
Sunday 22nd May
- Morning revitalising juice followed by gentle yoga 8:00 – 8:45.
- Breakfast 8:45.
- Morning session on the importance of the right fats in the diet 10.00
- Prepare and enjoy lunch 12:00.
- Free time to walk along the petit randonée local walking routes 14:00
- Foraging followed by food preparations 16.00
- Supper 18.30
Monday 23rd May
- Morning revitalising juice followed by gentle yoga 8:00 – 8:45.
- Breakfast 8:45.
- Morning session on phytonutrients + key nutrients on a plant based diet – vitamin B12, vitamin D, iron, calcium and iodine 10.00
- Prepare and enjoy lunch 12:00.
- A visit and walk around Cadouin (local historical village) 14:30
- Afternoon session preparing cocktails, mocktails and food for the evening feast 16.00
- Celebration plant rich feast 18.30
Sunday 24th May
- Gentle yoga and meditation on an apple before breakfast and roundup of the retreat & depart 8:00.
