Nourishing Spirits Services

Retreat Cooking Service

Chef Lindsay Rice is a gourmet natural foods chef with a background in Macrobiotics. She is the creator of Nourishing Spirits cooking business and has had a full clientele as a personal chef. Lindsay has cooked for several retreats as well and enjoys the enhancement her healing and nurturing touch in the kitchen brings to retreat participants. 

Experience Includes:

Upaya Zen Center, Santa Fe, NM
Kazanaki Tanahashi, Japanese Calligraphy Workshop
William Spear, Open Heart, Deep Spirit Retreat
Tias Little, Winter Yoga Intensive
Joan Halifax Roshi, Tonglin Buddhist Meditation Retreat
Ocamora Retreat Center, Ocate, NM
Diane Hauge, Women's Healing Retreat
Tony Stromberg Photography Workshop, Ocate, NM
Y2Y Fund Raising Event, Berkeley, CA

Nourishing Spirits Sample Menus:


Clear Soup
Light Vegetable Platter
Toast and Tahini

Banana Pecan Oatmeal
Fruit Bowl

Hard Boiled Eggs
Bran Muffins with Squash Jam

Egg and Vegetable Bake
Soda Bread with Berry Jam
Hot Cocoa


Corn and Sweet Potato Soup
Polenta and Pinto beans
Squash and Salad 

Daikon Miso Soup
Nori Rolls and Watercress
Arame with Sweet Corn

Red Lentil Dahl
Baked Lemon Rice
Beets and Red Onions

Soba Noodles with Spicy Peanut Sauce
Steamed sesame lemon broccoli
Fresh green salad
Chocolate chip cookies

Quinoa Corn Salad with Basil
Beets and Red Onions
Marinated Tempeh Stir Fry

Portobello, zucchini, goat cheese
Turkey, mozzarella, tomato
Baked Tofu, watercress, mustard
Chips and Coleslaw
Almond Butter Cookies

Hummus with Pita Wedges
Bok Choy and Artichoke Salad

Zucchini, Lemon and Leek Soup
Greek Fish in a Pocket
Mediterranean Couscous Salad

Yam and Spinach Soup
Maple Sesame Tofu
Quinoa and Millet
Mixed Greens Sautee


Barley Vegetable Soup
Soy Ginger Tempeh
Coconut Yams
Daikon and Mustard Greens
Almond Butter Cookies

Lemon Dill Salmon
Bok Choy Salad
New Potatoes
Carrots and Broccoli
Apple Crisp

Leek and Celery Soup
Sweet Rice with Chestnuts
Acorn Squash with Shitake Gravy
Hiziki and Tempeh
Flan with Mock Carmel Sauce

Beet and Cabbage Borscht
Kasha with Onions and Thyme
Tofu Leek Mushroom Stroganoff
Balsamic Beans
Noodle Kugel

Sliced avocado and tomatoes
Corn and sweet potato soup
Pinto beans, polenta
Spicy baked chicken,
Pumpkin chocolate cake
Amber Ale or Mc Manis California Cabernet

Garlic Bread
Tuna with Olives, lemon and capers over Ribbon Pasta,
Fresh Green Salad
Lemon Curdy Pudding
Apulia Apollonia Cupertino Russo 2000

Marinated Baked Chicken
Mixed Grain Pilaf
Green Beans Almandine
Apple Crisp
Dashe CA Zinfandel or Dashwood New Zealand Sauvignon Blanc

Miso Soup
Broiled Salmon Nori Rolls
Cucumber Wakame Salad
Arame Sea Vegetable Salad
Lemon Kanten
Hawk in the Heavens or Wandering Poet Sake

Olive Bread and Pitas, Nuts, Olives, Harrisa
Carrot and cilantro salad, cucumber mint salad, Cinnamon Beet and Parsley Salad
Lamb and Vegetable Tagine
Hand Prepared Cous Cous
Dates, Figs, Halvah, Oranges, Mint Tea,
Quinto do Crasto Douro Red 2001 and Colheita Tawny Port 1994

Nourishing Spirits Head Chef Retreat Cooking Rates

Groups of up to 5: $200 per day
Groups of 6-12: $275 per day
Groups of 12-35: $350 per day

These rates include preparation of three meals per day with a dessert at one meal. An extra dessert is an additional $15-$35.

All grocery costs are additional and vary depending upon the menus selected.

There is an organizing, planning and shopping fee of $100 per retreat. Accommodations provided 1 day prior and throughout retreat if necessary. 50%-100% of any travel expenses to be covered by the client. 

Tax is charged, if applicable (considering place of retreat and non-profit status of organizations).

A 25% deposit must be made 1-3 months prior to retreat and the balance received upon completion of retreat cooking. 

Planning Information

Menu Choosing
Nourishing Spirits has an extensive menu of wonderful dishes with which to customize your retreat menu. Lindsay will be happy to help you choose a menu that supports and uplifts your retreat participants.

Grocery Purchasing
We will need to discuss availability of natural foods stores, or farmers markets in your area. Some items of high quality can be purchased from catalogs such as Gold Mine Natural Foods in advance. Chef Rice must be furnished with checks or staff accompaniment for grocery purchases.

Kitchen Equipment
Retreat Kitchens must be equipped with sufficient tools for effective cooking. Please see kitchen equipment list here.

Kitchen Help 
For smaller groups Nourishing Spirits requires assistance of one or more persons 1 hour before and after lunch and dinner times. For larger groups assistance may be needed during the day for prepping. Retreat resident staff is often acceptable, or participant help as part of work practice, especially in vegetable chopping and meal clean up. If necessary, Nourishing Spirits can provide assistants at $10 per hour. Applicable accommodation fees, travel fees, and tax will apply.

Meal Times
Meal times are scheduled and agreed upon with client. Food will be presentable and hot at agreed upon times, and Nourishing Spirits will not be responsible for programs that run over these times. 

Organization and Contact
Once information is read and menu choices have begun, please contact Nourishing Spirits at least 1 month prior to retreat, or as soon as possible for effective planning. If you have any questions, Lindsay will be happy to assist you. Simply contact her via e-mail or phone. If you need to leave a message, be sure to include the times that are best to contact you. 

Other Services:

Personal Cooking Services

Cooking Classes


  Baaxpee is a Native American symbol representing the spiritual power with the ability to transform objects and lives.


Chef Lindsay Rice

Baaxpee is a Native American symbol representing the spiritual power with the ability to transform objects and lives.


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