We have just returned from the most inspiring Bali retreat yet.
We ate clean, organic food for breakfast, lunch, and dinner. We rested, enjoyed endless massages, practiced Qi Gong twice daily, and had time and space to appreciate the stillness and natural surroundings of Bali. We also participated in Nyepi Day, the Balinese New Year day of silence.
Weaving through all of this were cooking and foodie experiences. This year, I wanted to not only connect our guests to their bodies and hearts but also to their food.
I selected different experiences from the usual Bali cooking classes. I aimed to go deeper, choosing people and places where we could engage with individuals who share a true passion for what they are doing in their lives. They had to embody authentic presence and an inspiring, infectious passion for how they live.
The Retreat Location: The Shala Bali in Ubud
This was our second time here. One of the owners, Lauren, is an old friend, and her retreat space reflects everything we believe in.
It’s tucked away in the rice fields in Ubud, close enough to everything but far enough away that it feels like you’re in the middle of nowhere, with the hustle and bustle of Bali worlds away. What I love most is the Ayurvedic-style spa, the Qi Gong (Yoga) shala overlooking the rice fields, the friendly and happy staff, and, most importantly, the clean food that is lovingly prepared for us morning, noon, and night. Everything is made from scratch in the kitchen using organic ingredients, so you don’t have to worry about consuming seed oils and nasty additives.
My favorite moment: Practicing Qi Gong in the shala while watching the birds and the rice sway in the wind.
My favourite dishes: Balinese Lawar bean shoot salad, Satay sauce, chewy pandan rolls stuffed with fresh coconut , and the amazing raw desserts. The banana cake was a hit too!
Butu Karu Coffee Estate
I’m pretty sure I met my heart-inspired Balinese match here! Upon arriving at this farm, I instantly felt at home, as if I had arrived at my happy place where I was free to frolic and forage in the garden, creating with what I found. It reminded me of the feeling I had when I returned to Ontos, the farm where I spent time growing up.
We met co-founder and biodynamic farmer Kentri, who welcomed us into her jungle garden, alive with nearly 50 varieties of wild edible fruits and vegetables, as well as monkeys, tropical birds, and so much more.
As Kentri took us foraging on her farm, she shared her passion for soil, organic farming, and the way she stays true to herself. Every day, she and her team create food fresh from the jungle to the plate.
After foraging, we took our harvest back to the kitchen and transformed it into the most delicious, vibrant, nourishing food—a true farm-to-table experience straight from Bali’s rich soil. It was the most heart-inspiring cooking experience I have ever had!
As we were cooking, Kentri said, “I know this might sound funny, but it needs another color in this dish. It’s all about the color and vibrancy of the ingredients.”
There are no set recipes here—no set menus. Everything is created from what is available and in abundance. Kentri's cooking style reflects everything I love and believe in when it comes to cooking: connection, love, creativity, color, and inspiration will always create the most delicious, fulfilling, and nutritious meals. When we create food with our hands and our hearts open, only magic can happen.
Thank you for having us, Kentri, and for sharing your beautiful land.
“Food is medicine. Pure, healthy soil has always been Mother Earth’s first promise to us. In the bereaved state of pollution we find ourselves in after generations of neglect, it is high time we reclaim this duty to nurture and respect the beautiful land that has lovingly fed us since the beginning of time.”
My favorite moment: Harvesting fresh cinnamon bark from the tree.
My favorite dish: The wild fern salad, smoked taro sambal, and drinking the fresh hot cinnamon water.
In the same area near Batu Karu, there are beautiful natural attractions worth visiting, like the Jatiluwih Rice Fields in Bali—a UNESCO World Heritage site known for its stunning terraces and traditional subak irrigation system. Spanning over 600 hectares and set against the backdrop of Batukaru Mountain, the fields attract visitors for hiking, cycling, and photography. Jatiluwih is a must-visit destination for experiencing Bali's natural beauty and agricultural heritage. You will drive right past it when heading to the coffee plantation.
There is also a small waterfall about a 10-minute drive from the coffee estate, which is a great spot for a short walk and a swim.
Junglegold Cacao Factory
Our next inspiring foodie stop was to meet scientist, farmer, and chocolatier Tobi from Junglegold Chocolate. Australian-born but Indonesian at heart, Tobias shared his inspiring journey of how he co-founded Junglegold and his passion for natural farming methods, changing the course of cacao production in Indonesia. He plays a key role in the brand's commitment to creating high-quality, ethically sourced chocolate from organic cocoa beans. Tobi's vision involves not just producing delicious chocolate but also supporting sustainable farming practices and ensuring fair compensation for farmers. It was inspiring to hear about Tobi’s journey, along with the hard work, dedication, and commitment to the industry that have led them to where they are today.
He genuinely loves what he does, and his passion for making a difference truly shows! Tobi kindly took us on a tour of the cacao trees, opened fresh cacao pods for us to taste the cacao fruit, and we learned so much about the entire process. All of our guests came away with a new appreciation for cacao farmers, chocolate bars, and the value of such a special fruit that we have all come to enjoy. We even made our own chocolate bars to take home with us—though I don’t think many of those bars made it back to Australia!
Remember, cheap chocolate is cheap for a reason! I’m sure this visit inspired everyone to think more consciously about their chocolate purchases and choices.
My favorite moment: Harvesting a cacao pod and tasting the fresh fruit.
My favorite dish: The most decadent hot chocolate I have ever had at the Junglegold café.
New Earth Cooking and Farm School
If you want to reconnect with yourself and nature, then Iwan is the person to speak to. He visited us at the Shala and, on his scooter, brought a selection of roots, shoots, and fruits from his family’s farm. We began with a beautiful grounding meditation and shared a hot brew of butterfly pea flower tea (recipe). Together, we smelled, tasted, and drank various local and indigenous plants that the Balinese use in everyday life, including fresh Jamu he had made the day before and treats from his family kitchen.
Connection to self, connection to food, and creating dishes inspired by what is abundant in that moment were emphasized. Again, no recipes were shared because no recipes are ever the same when you are cooking in this way, from the garden and from the heart. Iwan's workshop was comforting and reaffirming, highlighting that we are all individuals and that there is no one way of eating that is right for everyone. It’s about learning to know what is right for you, what feels good for you, and finding a way to connect to the food you are eating and preparing. Food is our medicine, and we are our own authority on what is right for us.
Barry Boullion, My Tea Teacher
As some of you may know, I am on a deep dive and learning journey about tea, particularly Chinese tea. It has captivated me over the last couple of years, and the more I learn, the more I realize how little I know!
Before the retreat, I spent six days with Barry, learning and diving deep into the way of tea. I have noticed many people wanting to learn tea ceremonies, but as I have been studying, I have come to understand that one must learn so much before they can really be ready to serve tea in this way.
Barry joined us at the Shala, spending several hours with us all sharing his passion. He is an authentic, humble, wonderful storyteller who captivated everyone with his love and passion for tea. We sat in stillness for a short tea ceremony of sweet red tea, followed by a few hours of tea education and sampling from Barry’s collection of teas. White tea, red tea, and some very special oolongs were enjoyed by everyone.
The presentation of the tea table, the beautiful intricate teapots, the tea cups, the aromas of the space he created, and the intentional way he prepared and shared the tea transformed how we view tea.
Barry ignited a special place in each of our guests. His passion for tea history, philosophy, and tea as a way of life was captivating. Tea is a way of life, and by making space for tea, you are making space for an ancient ritual that can bring so much richness and peace into your life.
Every one of the special guests and workshops we shared had an impact on me, connecting me to all the things I love and, most of all, to myself.
I always tell our guests that transformation doesn’t have to be huge groundbreaking moments; they can be subtle, quiet moments that come together to create lasting change within us.This retreat was, in a nutshell, that for me.
If you are interested in joining us on one of our retreats or have us host you and your friends, staff or family a private retreat please get in contact with us wholesale@lovemyearth.net Attention JESS.