Dining & Meal Service
We are committed to sourcing the healthiest possible local, sustainable, and organic whole foods from farms and suppliers in Crestone, the San Luis Valley, and the Rocky Mountain region.
In the kitchen, we prepare food in ways that are nutritionally balanced and beneficial to health and practice. Our relationship to the kitchen is a space of practice, acknowledging the kitchen’s energetic and physical impact on participants, teachers, and the program container as a whole. With years of experience cooking for large and small retreats, our kitchen staff is skilled at serving menus of the highest quality, nutrition, and taste.
You can see a sample menu below or use this printable menu.
Our Commitments of Quality To You
Prioritizing local, sustainable, organically grown, non-GMO whole foods with fair labor and trade practices.
Creating gluten-free meals. Cooking with gluten-free grains (amaranth, buckwheat, corn, millet, quinoa, and teff) and products while avoiding using gluten-containing grains (barley, wheat, rye, and oats ) and products. Providing organic sprouted wheat bread products as an optional choice in the snack fridge.
Being mindful of sugars. We offer local honey, organic grade B maple syrup, and agave nectar (vegan alternative to honey) while avoiding sugar cane and sugar beet products.
Serve mostly dairy-free meals with some alternatives as needed. Providing high-quality, grass-fed dairy products as a condiment and in the snack fridge.
Sourcing high-quality eggs, meat, and poultry. Serving only antibiotic and hormone-free, pasture-raised products.
Vegan/vegetarian options are served at each meal. Providing sprouted whole grains, legumes, nuts, and/or seeds for adequate vegan protein.
Label all known ingredients and known allergens in each dish.
We moderately use fermented soy products, such as miso, tempeh, tofu, and wheat-free tamari.
Pre-soaking grains, beans, nuts, and seeds to enhance the nourishment of the participants, especially vegans/vegetarians. Cooking beans with kombu for better digestion and improved nutrition.
For those with sensitivities/allergies who cannot eat from the regular menu, we will provide a special diet of plain cooked vegetables, grains, and plain meat.
Professional Facilities & Staff
Our spacious, professional, commercial kitchen is the center of our food service operation.
With state-of-the-art appliances, a walk-in dry storage closet and refrigeration unit, a commercial dishwashing machine, and an attached kitchen office, our kitchen staff can prepare healthy menus for up to 100 people daily.
Meal Service
This lovely gluten-free facility is committed to sourcing the healthiest possible local, sustainable, and/or organic whole foods from farms and suppliers in Crestone, the San Luis Valley, and the Rocky Mountain region.
We prepare food in ways that are nutritionally balanced and beneficial to health and practice.
Sample Menu
Breakfast
Toasted buckwheat
Scrambled eggs and sautéed baby spinach
Spanish breakfast black lentil with tomato sauce
Whole milk
Oat milk
In-house triple coconut gran-o-la
Yogurt
Vegan, non-dairy alternative yogurt
Sliced Valencia oranges
Lunch
Roasted golden potatoes with sage
Roasted broccoli with sweet paprika
Omnivores - beef stew with house blend herbs & spices
Vegan and vegetarian - red lentil with smoked paprika and almonds
Lunch Salad Bar
Local organic mixed greens
Ragiannito
Parmesan cheese
Vegan cheese
Shredded carrots
Chickpeas
Kalamata-style olives
Dinner
Roasted red potatoes with thyme
Steamed broccoli
Black bean & quinoa patties
Dinner Salad Bar
Baby spinach, arugula & baby kale blend
Smoked gouda cheese
Vegan: smoked mozzarella
Pickle red onions
Black beans
Kalamata-style Olives
Orange White Balsamic Vinaigrette
