It is day six of Raw Food & Soul Adventures Retreat here in The Valley of Longevity!

The adventure is by no means over yet, but we've already had big breakthroughs. We've concurred fears of the dark in a sweat lodge and fears of heights with zip lining. We've had all sorts of toxic crap release emotionally and physically. We've had a Shaman come to rebalance us and local energy workers introduce us to a new way of meditating. We've enjoyed, prepared and learned how to make nothing but the freshest, organic, nutrient rich, alkalising raw food meals. We've shouted 'I am God' at the top of a mega steep climb until the echo reached another dimension and awoke our own memory cells of greatness.

I look at the group of 17 individuals that have come here from every part of the globe and can't help but fill with overwhelming joy for every single one of them. I look at my hard working family and can't help but fill with overwhelming gratitude for helping me make this magic happen. Already I'm sure that I'll be doing this all over again next year!

Pencil in some awesomeness for 2014,
x Tanya

Energy ball mixing in process:


The teams then presented their recipe to the group.






1 1/2 cup pumpkin seeds, soaked 2-8 hours
1 cup sesame seeds
1 1/2  cup dates, soaked 2-8 hours
1/2 cup cacao powder
1/2 cup Goji berries
1 Tbsp Acai berry powder
2 Tbsp Spirulina
Desiccated coconut for rolling in

-Put all the ingredients, apart from desiccated coconut, into your food processor and process until well combined.
-Roll into equal sized balls and coat in coconut.
-Serve right away or dehydrate for 5 hours so they last longer and get a dense chewy texture.

I had to come all the way to Vilcabamba in Ecuador to be reminded of where my sweet tooth came from.

Kiwi- our Ecuadorian sausage, me and my mum.

My 'welcome back' treat of almond balls coated in creamy cacao paste.

Some of the balls had pumpkin seeds. Perfect is the combo of seeds, honey and coconut oil.

Breakfast. No joke.

Some swirly magic of sesame paste, raw chocolate and cacao brownie layers.

I don't know what to tell you about this Cherimoya pudding.  But if you could taste it, you'd agree that it's worth flying all the way to Vilcabamba for.

And this is Cherimoya herself.

This Bananas and Chocolate dessert was from Kitzia's Saturday market, but made it to my collage of 'sweetening up in Vilca' here.

And Mum's Ecuadorian mango ice cream is off the charts! This has been my most requested recipe from all Facebook, Instagram and Twitter posts, so here it is...