Faux Vegan Pho

Faux Vegan Phoby Maia Bedson Many of you may relate to an experience I had recently when an acquaintance invited me to join her for her ‘favourite meal ever’. This turned out to be a very popular suburban Vietnamese restaurant specialising in Pho – a traditional soup of broth, rice noodles, herbs, fish sauce and … Continue reading Faux Vegan Pho

Island of the Gods Pancakes

by Maia Bedson Spring 2018, Living Well Magazine This recipe was inspired by our 2018 International retreat, in Ubud, Bali, Indonesia. During the weeklong retreat, participants enjoyed an abundance of mouthwatering foods including tropical and exotic fruits, fresh salads, lightly cooked vegetables with rice and legumes, home-made muesli with dried pumpkin, dragonfruit smoothie bowls, and … Continue reading Island of the Gods Pancakes

Organic SugarFree Blueberry Jam

Organic SugarFree Blueberry Jam Ingredients: 450 g Organic Blueberries 1/2 cup Water Dash of Lemon Juice 1 tbs Chai Seeds Method: Simmer blueberries and water in a pot for 10 minutes Cool mixture, then blend lightly with a stick blender, ensuring to leave some texture Add lemon juice and the chia seeds and mix with a … Continue reading Organic SugarFree Blueberry Jam

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The Sweet Nip of Autumn in the Air

The Sweet Nip of Autumn in the Air by Maia Bedson Autumn 2018, Living Well Magazine We have had a stunning summer here in the Yarra Valley with long days of soft sunshine, a few scorching days (just to remind us of the languid opportunity the season presents), and nights that have made it a … Continue reading The Sweet Nip of Autumn in the Air

Summer Abundance

Summer Abundance by Maia Bedson Summer 2017, Living Well Magazine Summertime… and the livin’ is easy (as the wonderful Ella Fitzgerald sang). With all the vibrant, abundant produce from the garden, it got me thinking up clever ideas for utilising seasonal ingredients in ways that are easy, delicious and nutritious. After all, with so much … Continue reading Summer Abundance

Blueberry Vegan Cheesecake

Vegan Blueberry Cheesecakeas served at Ian Gawler’s last Meditation in the Forest Retreat [Gluten Free, Vegan, Sugar Free] Ingredients For the base: 1 cup raw, organic Almonds ¾ cup organic, Medjool Dates 1 tbsp. organic Quinoa Flakes For the filling: 1.5 cups raw Cashews or Macadamias 2 tbsp. melted organic Coconut Oil (+ extra for greasing) … Continue reading Blueberry Vegan Cheesecake

The Images, Tastes and Smells of Bali

The Images, Tastes and Smells of Bali by Maia Bedson Spring 2017, Living Well Magazine Selamat Siang (Good Day) Having just returned home from the incredible experience of the Foundation’s first retreat program in Bali, I still feel dazzled by the images, tastes and smells of Bali’s rich culinary heritage. Our retreat was located in a … Continue reading The Images, Tastes and Smells of Bali

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Warm Green Cabbage Salad

Over the cooler months our retreat participants have been enjoying this warm cabbage salad as a regular side dish.  By steaming the cabbage the salad becomes more digestible and, of course, more appealing on a chilly Winter's day. Ingredients: 1/4 green cabbage 1 medium carrot 1 small green capsicum Handful Beanshoots (optional) 1 tsp. fresh … Continue reading Warm Green Cabbage Salad

Falling into Autumn

Falling into Autumn by Maia Bedson Autumn 2017, Living Well Magazine “Autumn is a second spring when every leaf is a flower.” - Albert Camus. Autumn is my favorite time of year and I love this evocative quote by Camus. It balances the slightly melancholic symbolism of the season, of accepting the impermanence of life and … Continue reading Falling into Autumn

A Summer Celebration

A Summer Celebration by Maia Bedson Living Well Magazine Returning from two months in the intense heat of India, it was quite a shock to step back into the cold, cold weather with no sign of warmth in the long-distance forecasts. Hopefully early December will see Summer making an appearance in this part of the country, … Continue reading A Summer Celebration

An Indian Adventure

An Indian Adventure by Maia Bedson Spring 2016, Living Well Magazine By the time you receive this magazine, Paul and I will be deeply immersed in the rich intensity that is India. We have been travelling to India regularly over the last five years (also Paul lived the ashram life there for five years while in his … Continue reading An Indian Adventure

3 Ingredient Festive Celebration Cake

Ingredients: 1 kg mixed dried fruit 2 cups green tea 2 cups wholemeal self-raising flour Method: Make two cups of green tea with two teabags Pour the green tea over the dried fruit, cover with a plate and leave to soak overnight Next morning, preheat oven to 125 deg. C Fold the flour into the … Continue reading 3 Ingredient Festive Celebration Cake

Basic Sauerkraut Recipe

Basic Sauerkraut Recipe by Maia Bedson Winter 2016, Living Well Magazine Fermented foods, which our ancestors considered a dietary staple, have had a resurgence as the newest health trend in all the hip cafes, and rightfully so - it is a wonderfully beneficial revival that can significantly improve our health on both a physical and mental level. … Continue reading Basic Sauerkraut Recipe

Berry Breakfast Bowl

Summer Inspiration by Maia Bedson Summer 2015/16, Living Well Magazine Summer Days As I look out onto our garden with the sun’s rays making the dew glow on green grass, awakening flowers, buzzing bees and the sounds of lyrebirds, I am feeling so blessed by the gifts of summer. And especially grateful for having just returned … Continue reading Berry Breakfast Bowl

Crunchy Broccoli Salad

Serves 4 / GF, V, Veg. Ingredients 1 head Broccoli 1 cup Whole Raw Almonds with skin on 1 tbs Lemon Juice ¼ cup Soy Mayonnaise Method Wash and roughly chop the broccoli so that it will fit easily in the food processor. First place the almonds in the bowl of the food processor and … Continue reading Crunchy Broccoli Salad

Rice Paper Rolls

Ingredients 1 packet (20) Rice Paper Wrappers (18cm in diameter) 100 gms Vermicelli Rice Noodles Any combination of the following: 1 Carrot ½ Red Capsicum 6 large Lettuce Leaves ½ Cucumber 125 gms Bean Shoots 1 packet (250 gms) Bean Sprouts 50 gms Snow Peas 200 gms Firm Tofu (can be marinated in a 50/50 … Continue reading Rice Paper Rolls

Minestrone Soup

Serves 4. GF, V, Veg. Ingredients ½ cup Dried Lima Beans 1 piece Kombu (optional) 1 Onion 1 tbs Sweet Paprika 2 cloves Garlic ½ tsp Tamari 2 Carrots 4 sticks Celery ½ tsp Dried Oregano 2 Bay Leaves ½ tsp Dried Basil 8 cups Water 1 Zucchini ½ cup Fresh Green Beans 400 gms … Continue reading Minestrone Soup

Sweet Potato, Chickpea and Quinoa Curry

Sweet Potato, Chickpea and Quinoa Curry by Maia Bedson Autumn 2016, Living Well Magazine Autumn is the time of year when the earth’s cycle means the days gradually become shorter and the night’s longer. And by adjusting our lifestyle to the season – eating more warming foods, taking more time to rest, shifting our attention from … Continue reading Sweet Potato, Chickpea and Quinoa Curry

Miso Soup

Ingredients 1 Carrot 1 large Onion 1 piece Kombu 1 ½ litres Water 2.5 cm piece Ginger 1 cup Cabbage 4 tbs Barley Miso Method Cut onion into slithers then sauté in a small amount of water in a saucepan, until soft and transparent. Cut carrot into half moon thin slices. Add carrot, water and … Continue reading Miso Soup


Serves 4 (v, vg, optional gf) Ingredients 250 gms Sourdough Bread  (optional: choose gluten free variety, if preferred) 4 large Sweet, Ripe Tomatoes 1 small Red Onion, thinly sliced Handful Basil Leaves, torn Handful Continental Parsley Leaves, torn 2-3 tbs Balsamic Vinegar 4 tbs Olive Oil Optional: freshly cracked black pepper (to taste) Method Preheat … Continue reading Panzanella

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Almond Chimichurri and Vegetable Quinoa Balls

Almond Chimichurri and Vegetable Quinoa Balls by Maia Bedson Spring 2015, Living Well Magazine What a long, cold winter we have been experiencing here in the south.  Cold enough to seek warmer climates, which is what I will be doing when this magazine arrives in your letterbox! Paul and I were invited to co-facilitate an MS … Continue reading Almond Chimichurri and Vegetable Quinoa Balls


Juicing is a way of concentrating the nutritional benefits of fruits and vegetables for maximum health benefit. Attending one of our retreats is an excellent way to experience juicing. Here are the recipes to help you continue the practice at home. Please note: when juicing it is essential that you use fresh organic produce – don’t save … Continue reading Recipes


Porridge is a great breakfast for anyone, and is especially soothing if you are unwell. Try it topped with a compote of mixed fruit for a delicious nutritious start to the day. Serves 4         gluten free option / soak overnight Ingredients 1 cup rolled oats 1/2 cup rolled barley 1/2 cup rolled rye, quinoa or spelt … Continue reading Porridge

Salad dressing

This is our standard dressing which is very popular and can be used as a base for many delicious salads.  Just add your favourite chopped herbs, vegies and greens. Serves 1 1/2 cups         gluten free option Ingredients 1 cup flaxseed oil 1/2 cup apple cider vinegar 2 cloves crushed garlic 1 tsp mustard 2 tbs … Continue reading Salad dressing

Tofu cutlets

Tofu is made by adding a coagulant to soy milk to create a versatile high protein alternative to animal products. These tofu cutlets are a delicious crunchy way of serving this healthy and highly nutritious food. Gluten free option / short soak required Ingredients 400gms firm tofu (1 block) ½ cup tamari 1 cup water … Continue reading Tofu cutlets

Pumpkin risotto

Serves 4 Gluten free / short soak required Ingredients 1 ½ cups brown rice 200 gms natural tempeh 1 ½ tbs tamari ½ cup water 150 gms leek 2 cloves garlic, crushed 2 tbs tamari ¼ cup water 3 cups water 500 gms pumpkin 1/3 cup savory yeast flakes 100 gms spinach Steps Soak rice … Continue reading Pumpkin risotto

Almond and Fruit Truffles

This simple recipe is one of our most requested; a delicious nutrious treat perfect to share. Makes 24         gluten free / food processor required Ingredients 1 ¾ cups whole almonds with the skin on 2 cups pitted dates (or substitute sultanas, currants, prunes dried apricots or dried figs) 1 tsp pure vanilla essence 1/4 cocoa (optional) Steps … Continue reading Almond and Fruit Truffles

Roast Pumpkin Soup

Try roasted pumpkin soup for extra flavour, a new twist on an old favourite. Serves 4 gluten-free Ingredients 1 kg Pumpkin 1 Onion 1 tsp Cumin 3 cups Water 1 tbs Bragg All Purpose Seasoning 2 cups Soy Milk Steps Preheat oven to 220°C. Peel and chop the pumpkin into large pieces. Place on a … Continue reading Roast Pumpkin Soup

Lentil Bolognaise

Serves 4 gluten-free / short soak Ingredients 1 cup Brown Lentils 1 Onion 2 cloves Garlic 200 gms Mushrooms 2 Zucchinis 1 large Carrot 2 sticks Celery 2 Bay leaves 1 tsp Oregano 400gms Diced Tomatoes (1 tin) 4 tbs Tomato Paste 2 cups Water 1 tsp Honey 1 tbs Tamari Steps Lentils can be … Continue reading Lentil Bolognaise

Golden Earth Sauce

Serves 4/ gluten-free Ingredients 400 gms Sweet Potato (approx. 1) 200 gms Onion (approx. 2) 500 gms Pumpkin 400 gms Carrots (approx. 3) 3 Garlic Cloves with skin on 1 tbs Cumin 1 cup Boiling Water 2 tbs Savoury Yeast Flakes 2 tbs Bragg All Purpose Seasoning Steps  Preheat oven to 210°C.  Cut sweet potato, … Continue reading Golden Earth Sauce

Warming Winter Soup

Warming Winter Soup by Maia Bedson Winter 2015, Living Well Magazine The inspiration for this soup came after Paul and I had spent eight weeks on the outback road, camping in remote National Parks where a drop-toilet was a luxury! It was an amazing time, being out in the NT and Kimberley, just the two of … Continue reading Warming Winter Soup

Maia’s Best Green Juice and Autumn Salad

Maia's Best Green Juice and Autumn Salad by Maia Bedson Autumn 2015, Living Well Magazine When eating out, I have a few favorite healthy places where I know I won’t be faced with mock-burgers that taste like old shoes or meals cooked in so much oil that it’s a wonder the kitchen staff are not sliding … Continue reading Maia’s Best Green Juice and Autumn Salad

In line with current restrictions on public gatherings in Victoria, some of our Mar, Apr, May, Jun, July and August programs have been moved to the second half of 2020 - new dates can now be found on our What's On Calendar. We are hopeful that will be able to resume our retreats and trainings soon, however, we continue to be led by the advice of the government. In the meantime, participants are fully protected by our flexible transfer and cancellation policy.Click here to browse our What's On Calendar.