Who is this retreat for?
This retreat is for anyone who feels the need to reset the rhythm of their life. It may only be a week, but it offers a chance to step back, create space, rest and gently slow down. Sometimes, a short pause is enough to bring in a bit more clarity — to notice what matters, what needs care, or simply to allow yourself to just be. The week will include nourishing food and daily yoga practice, with a focus on building both strength of the body and stillness of the mind. It’s also an opportunity to learn about how food and nutrition can support your wellbeing and to gain practical tools and ideas you can bring back into your everyday routine in the kitchen.
Whether you’re completely new to yoga or already have a regular Mysore-style practice, you’ll be supported. Each morning, you can choose between guided group classes or self-practice in the Mysore room, depending on what suits you best.
Do you want to know more? Keep on reading!
We live in a busy world, often filled with responsibilities and long to-do lists. To thrive, we need time to slow down, reflect, move our bodies, and nourish ourselves — yet these are often the things we put off or simply don’t have time for.
There is something special and valuable about stepping away from everyday life and spending time in a space designed to support your wellbeing and yoga practice. It is something special to not have to clean, plan for others or cook. It is something special to for one week allow and give yourself the space to BE, take care of your body and mind, and focus on what helps you feel more balanced. Dedicating time to daily yoga has a calming and steadying effect; it helps us to slow down our thoughts and the rush of "modern existence". Combined with nourishing food and time for contemplation, this retreat offers you a supportive environment to reset and yes, though this word may be overused, to re-charge.
A retreat offers the chance to find a sense of stillness, gives you space to reflect, set intentions, or simply think about all the things you often don’t have time for in daily life. But it’s also a space to connect - to meet like-minded people. A retreat is a space where you have time for those deeper into discussion over a meal, share experiences and perhaps form new friendships.
Throughout the week, you’ll have the opportunity to step back but also deepen your understanding of both yoga and nutrition. The aim is to support your practice, encourage reflection, and provide practical nutritional tools and nutritional information that you can bring into your everyday life and into your kitchen.
Take care of your body, its the only place you have to live.
Jim Roth
Each day will begin with a guided yoga class, including a meditation, simple breath-work (pranayama), and postural practice. You’ll be introduced to Ashtanga yoga in a way that suits your level. Whether you’re completely new, returning after a break, or have some experience, you’ll be met in a supported way.
Alongside yoga, we’ll explore the role of nutrition in our everyday lives. These sessions are designed to make current nutritional science clear and practical, so you can leave with useful ideas for your own kitchen. You’ll learn about gut health, inflammation and the anti-inflammatory diet, and how to support your body using simple, everyday ingredients. We will also explore the concept of "the craving mind" and how diet and yoga can help us to change unhelpful patterns related to food and eating. There will be plenty of time for questions and discussion throughout the week. So come prepared!!
There’s also space in the schedule for rest and time to explore the local area if you wish.
Six morning classes include meditation, pranayama, and guided Ashtanga yoga.
If you are already a Mysore-style practitioner, you’ll have the chance to join Sarah Hatcher’s morning Mysore group, which runs at the same time.
Two afternoon yoga workshops will explore technique, chanting, meditation, yin yoga, and yoga nidra.
You and Your Gut: We’ll look at why gut health is so important — and how it connects to your energy, digestion, and overall wellbeing. You’ll also get hands-on with a fermentation workshop, learning how to make tasty, gut-friendly foods at home with the help of fermentation expert Martin Ellman.
Your Kitchen as a Natural Farmacy: You’ve probably heard about inflammation and the anti-inflammatory diet — but what does that really mean? In this session we will talk about "good foods", "bad foods" and foods in general, The Craving Mind, the concept of the anti-inflammatory diet and why you should bring it into your every day cooking. We will also define what inflammation actually is, how it affects our health, and how the foods in your kitchen can support your body’s natural balance and reduce the risk of dis-ease.
All sessions are practical, accessible, structured to give you inspiration for your kitchen with time for questions and discussion.
Sunday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
16:00 -18.00 – Yoga research lab: Technique to support a safe yoga practice.
18:30 – Dinner
Monday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
12:00 – Let's talk nutrition: You and Your Gut
13:00 -15.00 – Fermentation laboratorium with Martin Ellman
18:30 – Dinner
Tuesday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
Afternoon free to rest or explore
18:30 – Dinner
Wednesday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
16:00 -18.00 – Reseting your nervous system: A dive into Yin Yoga and Yoga Nidra
18:30 – Dinner
Thursday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
12:00 – Let's talk nutrition: Understanding Inflammation and the anti-inflammatory diet
13:00 - 14.30 Workshop: Exploring Your Kitchen Farmacy
18:30 – Dinner
Friday
08:00 – Meditation, pranayama, yoga
10:30 – Brunch
Afternoon free to rest and explore
18:30 – Dinner
Saturday
Check Out
09:00 – Breakfast
Karolina spent 20 years living in India, where she studied yoga and ran the well-known Purple Valley Yoga Centre in Goa. Her main teacher was Rolf Naujokat , and over the years she has learned from many experienced Ashtanga teachers who has visited Purple Valley. Today Karolina continues to study the sciences of yoga with a never-ending curious approach. She is passionate about teaching and brings a thoughtful, experimental and open approach to yoga and ashtanga, always adapting to the needs of her students.
Her own journey through long-term eating difficulties and recovery has shaped her interest in the connection between the body and mind. This path led her to study nutrition and now, with over 25 years of yoga experience and a background in nutritional therapy, she offers a grounded, non-judgemental and compassionate space for others to reconnect with their own health.
Karolina holds a First-Class Honours degree in Nutritional Therapy from the University of West London. She is a registered nutritionist in the UK and offers one-to-one support for in two main areas; dysfunctional eating, specifically binge eating and bulimia as well as cancer focused nutrition. Her work combines evidence based, personalised nutrition, health coaching, and yoga.
She is a Master Practitioner with the National Centre of Eating Disorders and has additional training in cancer-focused nutrition, nutrition for eating disorders and integrative approaches to health and behaviour change therapies.
Martin turned to plant-based food after facing a serious physical and emotional illness. A difficult medical diagnosis made Martin realise how much food was affecting overall well-being.
Martin became vegan within a few days — without knowing much about veganism at the time. It just felt right and quickly became a passion. From then on, Martin was eager to learn more about how food could be a form of healing. This journey also involved deep self-discovery and spiritual practice through Ashtanga yoga, which Martin has followed (as much as possible) for the last nine years.
Martin learned to cook with Chef Máximo Cabrera at his culinary school in Buenos Aires. From 2014 to 2017, Martin assisted in his plant-based cooking classes while also studying Business Management at university. After this training, Martin worked for two years in two different vegan and vegetarian restaurants in Buenos Aires and also started a vegan cheese brand. In 2016, alternative milk products were still very rare in Buenos Aires — especially fermented cashew cheese with seaweeds.
His years in Buenos Aires were followed by years traveling and exploring food cultures around the world. These travels were focused mainly on food, leading to many inspiring experiences with culinary experts like Sandor Katz and Jeong Kwan. From them, Martin learned not only about ingredients and techniques but also about values, spirituality, and personal growth in the world of food. All these experiences, along with formal training, helped Martin start experimenting with fermentation, raw foods, and gluten-free recipes. Martin also studied traditional cuisines to create a more balanced and holistic approach to the vegan and vegetarian diet, especially from a Western perspective on health and nutrition.
For the past five years, Martin has been running a private chef business, focusing on retreats, events, and private gatherings in Tenerife. He lives on his farm in Northern part of Tenerife where he grows organic produce.
To see more of Martins cooking check his instagram account @nomadakitchen.
Our retreat centre, Finca Naranjas (previously known as Cristoforo), is a simple yet deeply beautiful sanctuary nestled in the heart of South Tenerife. It was lovingly designed by architect Denis Devaris, who envisioned it as a meeting place for spiritual seekers. Built slowly over the course of 30 years using volcanic rock from the island, each room carries its own unique charm, full of character, thoughtful details, and personal touches. Today, the retreat is lovingly cared for by Denis’ daughter, Soujata Devaris. As a musician, painter, and philanthropist, Soujata continues to bring her creativity and vision to the centre, adding new details each year to enrich the experience.
As with many soulful spaces, a little imperfection is part of the experience. The plumbing system may not be up to modern standards, but the buildings are deeply rooted in the land and surrounded by a lush, thriving garden. Finca Naranjas truly feels like a hidden oasis.
If you're joining us during the cooler months (December - March), please be sure to pack some warmer layers. Mornings and evenings can be quite chilly, and while the rooms aren’t heated, they are equipped with cozy duvets and plenty of blankets to keep you comfortable.
Please note that the internet connection at the retreat center is currently not reliable. If you depend on internet access for work, we recommend bringing mobile data on your phone, which you can use to create a hotspot for your laptop if necessary. Mobile phone reception in the area is strong and consistent.
There is also a café about 10 minutes from the retreat with a reliable internet connection. However, it tends to be busy and may not be the most suitable environment for focused work.
The Meals
Our meals are prepared with love by our wonderful retreat chefs, offering fresh, wholesome dishes that are entirely vegetarian and mostly vegan. Wherever possible, we use local and organic ingredients to support both your wellbeing and the surrounding environment. Occasionally, eggs or dairy may be included in some meals.
If you have any food allergies or sensitivities, please let us know in advance. Gluten-free options are available.
We also have a self-service tea and coffee station available throughout the day, and we do our best to provide fresh fruit for light snacking between meals. You’re welcome to enjoy your meals either indoors or outside in the peaceful beauty of our garden.
The Practice
Our retreat offers an intimate practice setting, with a maximum of 10 students.
Sessions are held in our beautiful wooden garden Shala.
Please pack warm layers for practice as mornings and evenings can be chilly.
Arrival & Departure
Rooms will be ready from 3:00 PM on arrival day. The retreat begins with a welcome meeting at 6:00 PM, followed by dinner at 6:30 PM. We kindly ask all students to arrive in time for the introduction.
Our first practice session takes place on Sunday morning, and the final practice is on Friday morning. Check-out is on Saturday at 9:00 AM.
Please find below the available accommodation options, along with the pricing. You can find pictures of the rooms by following the link in room category titles below.
Single: 1570 GBP/week
Available: Palmera, Tao, Casita 1, Casita 2
Shared: 1320 GBP/week
Available: Danae 1, Casa Blanca
The standard rooms are more compact than the premium rooms, but still offer the comfort of attached indoor bathrooms. La Granja is a house with two rooms that share a bathroom.
Single: 1470 GBP/week
Available: 6 Peldaños, Pino de Oro
Shared: 1220 GBP/week
Available: Ficus, Bella Durmiente, 5 Peldaños, La Granja
The budget rooms are the smallest at the retreat. Some of these rooms share bathrooms, with a few featuring outdoor bathrooms. A few rooms may also experience some noise from the nearby road.
Single: 1370 GBP/week
Available: Fuente 1
Shared: 1120 GBP/week
Available: Fuente 2
The same-sex dormitory rooms sleep 3 people.
Shared: 1020 GBP/week
Available: Danae 2
Shared: 920 GBP/week
Available: La Huerta (3 spots)
The accommodation price is all-inclusive, covering your stay, all meals, and yoga sessions. To secure your place, you can pay a 50% deposit of the total amount. Please note that the deposit is non-refundable, and the remaining balance must be paid at least 4 weeks before the start date.
Please note that single rooms are limited for this retreat. Before booking, kindly confirm availability by contacting us at info@yogagoa.com.
Information
Contact Us
Email: info@karolinanutrition.com