The Retreat is a luxury wellness resort established in 2014 that sits on top of a mountain in beautifully green and lush Alajuela Costa Rica. The Retreat is a space to let go of the stresses of life, find peace, harmony, and tranquility within, get healthy, and detox. Detoxing is a way to re-adapt to, or develop, wellness habits through physical activities like yoga and hiking and most importantly proper nutrition.

The Retreat is the brainchild of Diana Stobo, an the award-winning author of the healthy lifestyle books like Get Naked Fast! Stripping Away the Foods That Weigh You Down. Diana lost over 100 pounds, and changed her life forever. In the video “My Story,” Diana shares her own story of illness and her “moment of truth.”

BEFORE

AFTER

She says:

“Like most people, I struggled with my weight most of my life. There was simply too much conflicting information out there that overwhelmed my mind and ultimately my body. In my late 20's while pregnant with twins I reached 247 pounds. Although I wasn’t more than 30 to 40 pounds overweight most of my life, the toxic overload was enough for my body to get sick and exhausted."

"I decided that it was time to remove the foods that weighed me down. I studied, researched, and ultimately discovered the foods I needed to take out of my diet. But then what was I supposed to eat? The answer was fresh produce: fruits and vegetables that heal the body. I began making juices and smoothies every day. I lost 10 pounds in 10 days, my eyes were brighter, my energy soared, and my life became pain free and full of joy. I then used my background as a chef to create recipes that were as delicious as my old favorites but much better for my body."

The wellness resort uses fresh organic food from the region, mostly grown on their property. Each meal is well balanced, simple, organic, nourishing and delicious. Daily mind and body exercises, immersion in nature along with a juice-cleanse day and education will leave refreshed and rejuvenated!

Much intention is given to the food served at The Retreat. You will find nutritionally dense cuisine, vegan options, raw choices, fish and meats that are locally sourced and GMO & chemical free foods. Fresh handcrafted cocktails, pressed juices, and super-food smoothies are available. You will immediately realize and notice an increase in your energy level, mental focus, skin clarity and more. It worked for me.

Here are some recipes you can try at home before booking your stay at The Retreat:

Vegetable Pad Thai with Grilled Prawns (pictured above)

Ingredients for the sauce

1 cup cashew butter

1 cup almond butter

2 gloves garlic, chopped

1 tbs ginger, chopped

2 oz soy souce

1 oz sesame oil

1 teaspoon black pepper

Ingredients for the rainbow veggie noodles

1/4 Green cabbage

1/4 Red cabbage

1 carrot

1 chayote

Half red onion

1 bell pepper

1/4 cup Cilantro

1 zucchini

2 tablespoons lemon juice

3 tablespoons coconut oil

12 jumbo prawns

Directions for the sauce

Mix all the ingredients in a high speed blender until smooth and set aside

For the noodles

Chop all the vegetables in julianne style or use a vegetable spiralizer. Sauté the veggies on medium-high heat with a 2 tablespoons of coconut oil to soften, about 4 minutes. Mix the sauce and sprinkle with 2 tablespoon of lemon juice.

Pat dry the prawns and sprinkle with salt and pepper. Heat a pan on high with1 tablespoon coconut oil. Cook the jumbo prawns on high until opaque, about 2 minutes on each side.

Serves 3, divide the veggies and top with 4 prawns, sprinkle with chopped cilantro and enjoy!

Caramel Creme Brulee

Ingredients

2 cups Steamed Cauliflower

1 cup coconut milk

¼ cup maple syrup

¼ Lucuma powder

3 tbs unflavored gelatin

1 Tbs vanilla extract

½ tsp salt

First cook the cauliflower and mash.

Mix the maple syrup and the lúcuma making a paste.

In a small pot preheat the coconut milk, then add the unflavored gelatin, the salt, the vanilla and the paste made with the maple syrup and the lucuma.

Mix all these ingredients with the mash cauliflower and put in small containers approximately 3 oz each and put in a fridge at least 4 hours.

When is ready, put a little bit of coconut sugar on top and melt with a torch making a crust and serve cold.

Red Bean Ceviche

Ingredients

1 can of Red Kidney Beans, rinsed thoroughly
½ cup red onion, chopped finely
½ cup bell pepper, chopped finely
¼ cup cilantro, copped finely
½ cup fresh lemon juice
½ cup fresh orange juice
salt and pepper to taste

Directions

Toss all ingredients together in a large bowl. Refrigerate for an hour before
serving to allow all the flavors to combine. Enjoy!

More on the Retreat: visit theretreatcostarica.com, info@theretreatcostarica.com, 844 307 3682 Ext. 402

By Mosaka Williamson