Food Is Medicine, organic foods, digestive health
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Food Is Medicine

Let food be thy medicine and medicine be thy food. – Hippocrates

You have all heard the term ‘we are what we eat’, meaning what we eat determines the state of our health. But would you be surprised to learn that what is just as important is what you absorb and assimilate from what you eat?

The health of your cells is determined by the continued nourishment they receive from the foods you eat, so your number one priority is to eat nutritious foods that your digestive system can easily break down and absorb. - Deirdre Rawlings.



This not only reinforces that the way to good health is how well we digest food and absorb, but it is also a reminder that eating nutrient-dense, organic foods is the right approach for your digestion.

At For Life Retreats we fully embrace and support the following:

Organic, sustainable foods and farming. Doing our best to source all our fresh, seasonal produce locally wherever possible.

Ethical treatment of animals by sourcing pasture-raised and wild-caught animals.

We follow and embrace Eco-Friendly practises.

Our menus have been widely researched and handcrafted by our qualified food consultant and chef. Our food supports digestive health and is inspired from proven dietary protocols.


We follow bio-individuality principles and recognise that your diet isn’t a one size fits all approach.


The For Life Retreats menus have been formally accredited by a qualified Nutritionist and Dietician who specialises in digestive health.


Pre Breakfast: Probiotic Starter + Cold Pressed Juice

Breakfast: Served from 10am Activated Buckwheat Pancakes with Yoghurt, Fermented Berry Compote and Maple Syrup

Lunch: Served from 1pm Slow Roasted Lamb & Brussels Sprouts, Zucchini Fritters with Pea Pesto plus accompaniments  +  Snack Pack (to take away for an afternoon treat).

Dinner: Served from 6pm Beef Bone Broth with Kelp and Daikon Noodles

After Dinner: Sweet Pumpkin Pie with Cultured Spicy Ginger Cashew Cream

NB: The retreat menu is always adjusted according to the season and the produce that can be sourced at the time of plating up.