Retreats

Sunday

21

June

05.30h

To

To

To


Sunday

28

June

06.30h

We invite you to an individually adapted week with unique accommodation between Frigiliana's beautiful mountains and valleys above Nerja. You live in a charming house right next to us, surrounded by avocado and mango trees.

The house has one twin bedroom + extra bed (living room), bathroom, living room and kitchen as well as a sunny roof terrace with breathtaking 360° views of the Andalucian landscape and the Mediterranean sea.
The focus is on healthy & vitalizing foods such as raw food and hot vegan food (without sugar, gluten and lactose) and yoga sessions, meditations and hikes in the mountains. We use almost exclusively organic vegetables which come partly from our own garden.
Based on your needs, we talk about how to introduce healthier everyday habits into your life using vital and nutritional raw ingredients. Cooking workshops can be arranged.

A typical day could look like this:
Silent walk in nature / breakfast / gentle morning yoga or meditation / Miguel takes us on a hike with picnic, beach visit or own time to just be / three daily light but energizing meals / the evening meal can be taken in privacy of your own house or together with us.

Price for 1 week: 950€ per person (reduced price for 3rd person) including accommodation, food, activities and airport transfer to the retreat (excluding flights to Malaga).
This package can be booked for one to three people, please contact us for more information and available dates starting beginning of September again!

Warm welcome,
Kathrin & Miguel

Kathrin Söderberg - is a raw food chef with a passion for raw & plant-based foods, yoga and holistic living. She has been sharing her love of healthy foods and living a natural lifestyle for several years, managing the creative kitchen of Open World Café and Rawfoodfabriken in Stockholm. With her background in aromatherapy and her dedication to living a conscious, high-quality and high-energy life, she aims to inspire others giving workshops and organizing retreats. Kathrin holds a Raw Food Chef Diploma from the Creative Health Institute in Michigan (USA). She lives in Nerja most of the year and is an appreciated chef who participates in retreats around the world.

Miguel Paredes - has practiced yoga for more than 20 years and was trained in Sivananda yoga in 1993 but also studied Ashtanga and Iyengar with Dharma Mitra and Sharat Arora. From meeting with Master Zen Thich Naht Hanh and his mindfulness practice, Miguel has developed a single multidisciplinary approach to deal with the difficulties in life. He guides each one of his classes in a manner to help the students to develop a conscious body and higher senses. His dynamic classes based on the harmony of movement and the breath helping develop in each person concentration, strength and flexibility.

Group retreats

If you are interested in organizing a retreat in or around Nerja and you have a group of at least 8 participants I can help you with the logistics of finding the perfect house, transfer, rawfood/vegan or vegetarian food (sample menu) with mainly organic ingredients, rawfood workshops, hiking, excursions, flamenco dance lessons etc. Get in touch with me for more details.

Sample menu

Menu suggestion for your retreat (mix of raw and vegan)


Day I:

Welcome super smoothie


Breakfast:

  • Chia pudding, almond milk, fresh fruit, smoothie, crackers with paté and avocado


Lunch:

  • Rawfood burgers with goji ketchup and cashew mayonnaise Salladbar
  • Crackers & pesto


Dinner:

  • Red beet quinoa with green pea pesto and tofu Kale sallad with orange and walnuts
  • Luxurious brownies with coconut cream


Day II:


Breakfast:

  • Raw buckwheat porridge, almond milk, fresh fruit, smoothie, apple scones, avocados


Lunch:

  • Raw Moroccan couscous with dates and mint Beetroot & carrot sallad
  • Spinach with pine nuts
  • Crackers & pesto


Dinner:

  • Cauliflower roasted garlic & turmeric soup Poppyseed crusted butternut squash with kale & pomegranate, crackers & pesto
  • Chocolate truffles


Day III:


Breakfast:

  • Raw oat porridge, nut milk, cinnamon & cacao granola, fresh fruit, smoothie, gluten free bread and avocado


Lunch:

  • Mexican taco wraps with salsa & guacamole Cashew sour cream
  • Crackers & pesto


Dinner:

  • Polenta pizza with marinara sauce, ruccola, marinated mushrooms & nut cheese
    Sallad bar
  • Crackers & pesto
  • Fruit sorbet

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