Taste the Heart of Shambala

We just love to make delicious vegan and vegetarian food for you. We pay attention to detail, not only using the best possible ingredients, but also taking care of food combinations to ensure that you are on top energetic shape throughout your retreat. The Kitchen at Shambala is the heart of the place. We cultivate a mindful, peaceful atmosphere during the preparation of our food. 



We admit it: we are idealists. We just love doing things well. When we searched for our chef we want them to be great cooks, but also be warm hearted, devotional in nature, inspired by beauty and health and highly conscious. We found them for you. Ladies and Gentlemen, we present: Jenny Solberg (spring, summer and autumn) and Lisa Näsman (winter).


* Vegan and gluten-free
* Mostly organic ingredients
* Recipes inspired by the Indian Ayurvedic health tradition
* High quality healthy oils
* Sweets served every other day
* Home baked bread served every other day
* Right food combination to ensure optimum protein intake
* We focus on easily digestible beans and legumes
* Abundance of digestive spices
* Use of healthy fats
* No sugars or artificial sweeteners

By Georgie Uris

In 2018 Georgie created “Food Stories”, mini documentaries that show the intimacy of our community and the relationship we have with our food. Meet Jenny, Lorna, Daniel, Thomas, Sara, Flora and Nicolina. Each one of them has a different story to tell and allows us to join them in their discovery of our place, our people and our food. For more information on Georgie Uris, please visit

Food Story # 1: Featuring Jenny´s devotional cooking

Jenny is our Chef at Shambala during the spring, summer and winter seasons. In this story we get closer to her dedication to create nourishing meals that are served in silence and cooked with love. In this video, you will see how prayer forms an integral part of our kitchen.

Food Story # 2: Featuring Lorna´s food dreams

Lorna was our kitchen assistant in 2018. In this video she inspires us to connect to the dream-like reality of the nature around Shambala and the meals we serve. We adore your infectious joy, Lorna!

Food Story # 3: Featuring Daniel´s good mood

Daniel offered his helped throughout the summer as a handy man, carpenter and garden. Here he shares with us his passion for swimming in the Shambala lake and the good mood that prevails the centre when we eat by the fire pit. 

Food Story # 4: Featuring Thomas medicine food

Thomas is our handyman and carpenter during the summers. In this video he shares his first experience when entering the Shambala kitchen and the importance of perceiving food as medicine. In this video he shares his first experience when entering the Shambala kitchen and the importance of perceiving food as medicine. 

Food Story # 5: Featuring Sara´s walk in the forest

Sara has been our guest each year for the last five years. For us she is a kindred spirit and a community member also. In this video she shares her sweet presence with us and describes the beauty of the Shambala nature and its people. Take a walk with her through our forest !

Food Story # 6: Featuring Flora´s love of blueberries

Flora volunteered with us in 2018 as our wonder woman kitchen assistant. We are forever grateful for all her love and support and endless creative energy in the kitchen. Here she shares with us her love for food and specially blue berries! With her we take a walk and some rest amongst the blue berry fields at Shambala. 

Food Story # 7: Featuring Nicolina´s yogic nourishment

Nicolina is one of the lead teachers in our Yandara Yoga Teacher Training. In this video she describes how the family atmosphere at Shambala and the fiercely loving energy of the place drew her back to to us. She describes also the meaning of healthy eating from a yoga perspective. 


We collect a small crop each year of herbs such as mint, rosemary, thyme, dill, fennel and leafy greens such as a different types of lettuces, rucola, spinach and chard as well as beetroot and chives. We enjoy researching into the healing capacities of some wild growing plants and adding them to our soups, juices, spreads and salad mix.