Our culinary program has been designed to help you maximize your healing and growth at Rythmia and teach you the possibilities that a truly healthy diet can bring into your life. We’ll teach you how to eat delicious food and heal yourself at the same time.
Guests will also have the opportunity to follow the traditional “Diet” for guests participating in the alternative medicine program if medically prescribed.
Additionally, healthy snacks are available at all times. Whether you choose to enjoy a meal in the Roots Restaurant, by the pool, or in your own casita, you’ll be met by friendly, knowledgeable servers and dozens of tempting options.
Our food is sourced from Huerta Organica, a local, organic and sustainable farm. Rythmia LAC presents foods that are of the highest vibration, innovative and creative, and of course nutritious and healthy. We’re committed to organic and sustainable local sourcing practices for the foods that we serve. That means that we do employ a “farm to table” mentality with our dishes. We provide every variation of diet from Vegan to sustainable meat consuming diets. All animal products that are served come from local farms using the highest levels of integrity around the treatment and practices of animal welfare.
BREAKFAST: 7:00 – 9:30 a.m.
This is not your typical continental breakfast! We have hot and cold offerings that span far beyond the standard fare. Begin your day the RAW food way, enjoying an array of fresh tropical fruit, local goat’s milk yogurt, super food smoothies, or chia seed porridge. For those that enjoy something a little heartier, we offer a daily rotation of comfortable breakfast options like fruit muffins (vegan and gluten free!), eggs, roast potatoes, oatmeal, and pancakes too! And we can’t forget Gallo Pinto, the local rice and bean dish, a staple in the Tico (Costa Rican) diet!
LUNCH: 12:00 – 2:30 p.m.
DINNER: 6:00 – 8:30 p.m.
We know that everyBODY has unique culinary needs, likes, and dislikes. And we have developed our daily menus with that top of mind, while also aiming to maintain harmony within the plant medicine, cleanse and health programs here at Rythmia. With a focus on high frequency plant food, our lunch and dinner menus are structured with options for all: a colourful and abundant salad bar, alongside a creative and comforting hot buffet.
Our high vibration cold buffet always offers an abundance of local and organic fresh cut fruit and vegetables, house made dressings, and a rotating list of specialized composed salads and raw food creations. Sunflower Seed Taco “meat” with chipotle cashew cream sauce anyone? How about pesto stuffed mushrooms or plantain tortillas?
There is always a hot soup on offer, anything from roasted tomato & red pepper, to curried carrot or broccoli and mint. This is a great option for those enjoying the juice program and wishing to maintain a more liquid diet while staying with us.
For a more grounding, warming meal, head to the hot buffet, where you will always find a selection of simply prepared ingredients, perfect for those strictly adhering to the plant medicine diet. Kitchari, a healing Ayurvedic combination of rice, lentils, and spices is also a daily inclusion. To balance the meal out, we have a seemingly endless list of other options like Sweet Potato Curry, vegetarian and chicken quesadillas, White bean Burgers, Eggplant tacos, chill Lime Shrimp, or chickpea crust pizzas, just to name a few! We ensure at least one animal protein is available at each meal.
And what would a meal be, if not for a sweet ending? The cold buffet is also home to fruit salad, as well as tasty morsels like chocolate chunk cookies, carrot cake bliss balls, and chocolate pudding, and more!
*Snacks & Refreshments are always available – the times above are specific to the meal times notated.
Meg is a “nutritarian,” passionate plant-pusher and conscious chef, yoga instructor, reiki practitioner, inspirational speaker, retired TV director, cookbook author, and eating disorder awareness advocate, with a personal mission to make the world a sweeter place, filled with love.
Meg is a certified Professional Plant-Based and Living Food Chef, food educator, and Culinary Nutrition Expert. Meg has also studied personally with raw food detox expert Natalia Rose at the Natalia Rose Institute in New York City as well as at Matthew Kenney’s M.A.K.E. Culinary Academy in Santa Monica, California.
Having worked in restaurants and the food industry all through her teens and twenties, and having grown up in her mothers creative kitchen on a small farm in rural Ontario, Canada where meals were often based around local produce and comprised of comfort fare, Meg was surrounded with love from a strong family with hearty and healthy food philosophy. Even so, as a young adult Meg fought some serious food battles, suffering with anorexia and bulimia from her early teens. Over a decade of alcoholism, addiction and depression followed.
After overcoming a series of life altering events in 2010 and 2011 that included the loss of her father to ALS, a personal bankruptcy, a failed engagement, her 6 year old nephews emergency brain surgery, and her own relapse in bulimia that resulted in a near death ER visit, Meg chose to take the leap and leave her 12 year career in live television production to pursue her passions: raw food & yoga. During recovery from her eating disorder and grief, she found comfort and strength in adopting a whole foods diet and also great satisfaction in being able to share her affection for food creativity with others.
After spending several years sharing her knowledge and expertise in her longtime home of Toronto, in 2013 Meg packed her bags and moved to Costa Rica, where she has built a business catering wellness retreats, offering private chef services, and consulting with restaurants. Meg and her Costa Rican chef husband Isaack Mora also own the Nosara-based bakery, Bakers Dozen, where they create natural, vegan, and gluten free breads for local hotels, restaurants and markets.