Diet Retreats

The Diet Plants or Master Plants are a great bridge to observe certain aspects of ourselves. There are different Diet Plants and each plant has their specific healing characteristics, they work on our emotions, insecurities, fears, traumas, addictions, empowerment, rooting, they invite us to the world of lucid dreaming, etc… 

In order to know which plant each person needs, it is important that you tell us how your life is and what you would like to improve, this way we know which plant to give you.

 

During the work of the Diet and Post-diet it is important to have a strict food regime (details below).

The diet plants are cooked and served as a concoction.

It is fundamental that each person is in isolation, in their rooms without going to places where there are people. (You can go out to nature). This is because you will be very sensitive and this way the plant you are dieting will invite you to go deeper. (You can only go out to come to the ceremonies).

 

The Diet consists of 7 days, where every day in the morning you will take the plant that you are dieting (they do not produce hallucinations and you can have a calm day). If you are dieting Renanquilla the intake is 4 times in the week.

 

One day before taking the Plant that you will be Dieting, we will do a body cleanse with the seeds of the Piñón Blanco. You will eat the seeds and will have diarrhea for a few hours during that day (each in their own space). This cleanse is fundamental to have the body clean to receive the Dieting Plant.

 

During the week we will have three Ayahuasca Ceremonies.

The day after each Ayahuasca Ceremony each participant will have a personalized integration regarding their messages and visions in the ceremony (three integrations during the retreat).

After each Ayahuasca Ceremony you can start to eat after 12:00 pm of the next day.

In the third Ayahuasca Ceremony the Diet is closed and the Post-diet begins, and the next day after integrations we will have a Sound Healing Therapy (we do not take any plant and each participant lies on a blanket and receives the vibration of different musical healing instruments as an integration of what was experienced in the Retreat).

In the Post Diet (two weeks) we continue with the same food diet as in the Plant Diet itself. (It is very important to respect and comply with it). At this stage you can be more social and can do it in your country or place of origin.

The Diet Plants we work with in Ayasairy are:

Bobinsana

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Bobinsana is a tree that grows in the Mother Jungle around the rivers, absorbing the energy of the waters.  Our body has between 60 or 65% Water, and what this beautiful and powerful plant does is clean our internal waters by acting as a filter and inviting us to a better functioning of our body and soul.

Water represents the emotions and for this reason the Bobinsana opens the door to our deepest feelings and emotions, healing and aligning them.

She also invites us to trust, rooting us, empowering us, opening us to the world of dreams.

Renaquilla 

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Renanquilla is a very powerful Root that travels through the ground of the Mother Jungle and climbs up the tree trucks hugging them in the shape of an Anaconda.

When we Diet Renaquilla our body and soul represents the trunk of the Tree where the Renaquilla embraces us and takes out what does not do us good, leaving us more clean and pure.

She also invites us to trust, rooting us, empowering us and opening up the world of dreams.

Ajo Sacha

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Ajo Sacha cleans all our immune system leaving us with strength.

Also helps us make decisions and install our own filters with what we want and what we do not want in our lives.

Ajo Sacha also invites us to trust by rooting us, empowering us and opening to the world of dreams.

Bolaquiro 

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Bolaquiro works our will to continue with our life projects, invites us to self-confidence and gives us strength.

Also invites us to trust, rooting us, empowering us and opens up the world of dreams.

Bachuja o Ceroquasti

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Bachuja or Ceroquasti gives you energy, it helps us to work willpower, perseverance, it helps a lot to open the energy points that are blocked and, in this way, have a better functioning body and soul. This plant also helps roots us.

The next diet starts January 1. For more details contact us and we will inform you of the next dates.

What we can not eat and do during the Diet and Post Diet work : It is crucial to follow the recommended  diet.

    Salt

    Sugar

   Honey

    Red Meats

  Oil

    Dairy 

   Pineapple

   Tomate

    Garlic

    Onion

    Ginger

    Coffee

    Tea

    Bread

   Citric

    Spicy 

   Fats

   Sex

    Masturbate

    Alcohol

    Drugs (remedies for headaches, etc…)

   Work with other plants like Wuachuma, Marihuana, Mushrooms, etc…

    Avoid watching news and movies with a strong content.

   Ideally spend the least amount of time posible in computers and cellphones.

   During the diet, do not move from home (only when you come to the temple for the ceremonies) this is very important since you will be very sensitive and if they are in places with a lot of noise and energy pollution that can affect you)

   Do not use non-organic soap, toothpaste, and deodorant. (In Pisac there is a store where you can find these organic products (this is the contact of the store - Laksmi +51 954 444 448 - Enzo +51 981 709 746)

   And anything else you feel is not good for your body.

Recipes of what you can eat during the diet and Post-diet:

Diet Recepies:

Green Juice: 

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Ingredients: 

1-Banana

½-cup of blueberries

1-handful of arugula

1-handful spinach

1-table spoon of spirulina (optional)

200 ml of homemade almond milk

Preparation:

 put all the ingredientes in the blender and beat until smooth.

Chía Puddin

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Ingredients:

2 bananas

½-cup of blueberries or strawberries or mango

3-tablespoons of chia seeds

300 ml of homemade almond or coconut milk

Preparation:

Peel the bananas and but them in the juicer, add the fruits, the chia seeds and the milk.
 

Blend until its all smooth and pour in small jars, if they can be covered even better.
 

Store in the refrigerator for eight hours or overnight to achieve a pudding consistency.

Yuca Breads:

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Ingredients:

1kg of yucca

2 tablespoons of chia seeds

Preparations:

Wash, peal and cut in pieces the yucca and put ir to boil until it is soft.

Drain the yucca and mash it with a fork and puree.

Add the chia seeds and mix well so that it compacts more.

Make balls and crush them in a hot pan to make the buns, turn them over so that they brown on both sides

Banana Pancakes:

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Ingredients:

1 Banana

2 Eggs

fruits mango, strawberries and blueberries

Preparations:

Grind the bananas with a fork and mix with the eggs until a homogeneous mixture is left and put in the pan (important that it is one of those that do not stick), turn it over and top with mango, strawberry and blueberries

Tubercules and Roots toast

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Ingredients:

1 Large beet root.
 

1 Large sweet potato.
 

1 Large potato

Preparations: 

Peel the roots and cut them into thin slices/slices on the sides so that they are as long and large as possible.
 

Put on a baking tray, better with non stick paper to avoid sticking, and bake until golden/crisp, turn it over until it is cooked.

Quinoa  Tortilla

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Ingredients:

1 Cup of quinoa.
 

2 Cup of water.
 

1 Or 2 eggs

A handful of basil, rosemary and oregano.

½ avocado

Preparations: 

Put the Quinoa in the pot add the boiling water, put the herbs, and wait for the water to evaporate. Let it cool.
 

Add the eggs and stir until a homogeneous mixture is left.
 

Heat a pan and put the mixture, leave a few moments and turn.
 

Cut the tortilla, you can serve with the yuca buns and with avocado.

Cauliflower Pizza:

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Ingredients:

1 Cauliflower head.
 

1 Cup of chia seeds.
 

4 Large carrots.
 

½ Eggplant.
 

1 Handful of arugula.
 

1 Avocado. 

Preparations:

Wash and chop the cauliflower and put in a food processor.
 

Pour into a bowl and mix with ½ cup of chia seeds.
 

In a pan cook the mixture so that it softens with a finger of water.
 

Peel and cut the carrot into pieces and boil for 10 minutes.
 

Preheat the oven to 250 degrees.
 

Wash and slice ½ eggplant.
 

When the cauliflower and chia mixture is soft and there is no water left (it has evaporated), pour it back into a bowl and add the other ½ chia seeds. mix well.
 

In a baking tray, cover it and put the dough on top and crush it until it is a fine base. Give it the shape you want. Put it in the oven to cook for 20 minutes or until you start to see that it is crisp.
 

Drain the boiled carrots and pour them into the blender, blend them until they are pureed.
 

When the pizza dough / base is almost done, take it out of the oven and put a layer of carrot puree on top of it and the eggplant slices. Put it back in the oven for 10 more minutes or until the aubergine is cooked.
 

Cut the avocado into slices. Take the pizza out of the oven and garnish with the avocado and arugula.

Vegetable and oregano soup:

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Ingredients:

1-carrot

1-beet

1/2kg- of yucca/cassava

1-handful of chard and kale

2-tablespoons oregano

Preparation:

1-peel the carrot, the beet and the yucca. Cut them into pieces and bring to a boil.
 

2-wash the chard and kale and cut them small.
 

3-add the chard and kale 15 minutes after the roots have come to a boil.
 

4-boil for 15-20 more minutes.
 

5- add the oregano.

Beetroot Snacks:

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Ingredients:

1-beet roots

½-avocado

100 gr of trout

Mixed lettuce (a handful)

Preparation:

1-Wash, peel and cut the beetroots into thin slices and arrange them on a baking tray. Bake until crisp on both sides.

2-When the beetroot chips are done, assemble the sandwich. We put a chip as a base, a little mashed avocado, a piece of trout (cooked in the oven or steamed) and piece of lettuce and another beetroot chip on top

Vegetables  rice wraps 

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Ingredients:

6-sheets of rice paper

½-eggplant

5-medium carrots

50 gr-mushrooms

70 gr-chard

100 gr-of green beans

1-level tablespoon turmeric powder

1-tablespoon grated coconut

1-handful of basil

Preparation:

1-Wash, peel and boil the carrots.

2-Wash and slice the eggplant and cook in a large pan with a finger of water.

3-chop the mushrooms and add them to the pan over low heat.

 4-wash and cut the chard into strips and add them to the pan.

  5-Wash and cut the tips of the green beans, cut them into pieces and add to the pan.

6-add the grated coconut and turmeric to the pan and mix well. Add another finger of water if necessary. And let it cook until everything is soft and all the water evaporates.

7-pour the carrots with the basil in the juicer or food processor and make a puree. This will be the sauce for the wraps.

8-Boil water to moisten and soften the rice paper in a bowl or deep plate.

Arrange the wet paper on a smooth surface and put a tablespoon of the vegetable mixture in the center, and roll into bags. Repeat until all 6 are assembled.

9- Present them on a tray and put the carrot puree on top and you can decorate with sesame seeds.

Carrot  omelet with rosemary

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Ingredients:

-  3 carrot.

-  A handful of rosemary.

-  1 or 2 eggs

-   A little coriander 

Preparation:

1- Peel and grate the carrots.
 

2-mix with the rosemary and the egg until it is a homogeneous mixture.
 

3 -heat the pan and add the mixture (approx 3 minutes per side).
 

4-take out and sprinkle the cilantro on top.