Our culinary program has been curated to help you maximize your healing and growth at Rythmia and teach you the
possibilities that a truly healthy diet can bring into your life. Our menu has been executed to support deep cleansing and
restoration of the human body and therefore is highly plant-based, simple, and light. We’ll show you how you can
eat delicious food and use it to heal yourself at the same time.
Guests will also have the opportunity to follow the traditional “Diet” for guests participating in the alternative medicine program if medically prescribed.
Additionally, healthy snacks are available at all times. Whether you choose to enjoy a meal in the Roots Restaurant, by the pool, or in your own casita, you’ll be met by friendly, knowledgeable servers and dozens of tempting options.
Much of our ingredients are sourced locally, with a focus on suppliers that value organic and sustainable farming. Rythmia
presents foods that are of the highest vibration, innovative and creative, and of course nutritious and healthy. We provide
options for every variation of diet from vegan and vegetarian, to sustainable omnivorous diets.
We serve goat’s milk products sourced from a neighbouring farm, and the other animal products served will vary depending on what we can get each week that is of the highest quality and in alignment with our vision.
BREAKFAST: 7:00 – 9:30 a.m.
LUNCH: 12:00 – 2:30 p.m.
DINNER: 6:00 – 8:30 p.m.
*Snacks & Refreshments are always available – the times above are specific to the meal times notated.
Meg is a “nutritarian,” passionate plant-pusher and conscious chef, yoga instructor, reiki practitioner, inspirational speaker, retired TV director, cookbook author, and eating disorder awareness advocate, with a personal mission to make the world a sweeter place, filled with love.
Meg is a certified Professional Plant-Based and Living Food Chef, food educator, and Culinary Nutrition Expert. Meg has also studied personally with raw food detox expert Natalia Rose at the Natalia Rose Institute in New York City as well as at Matthew Kenney’s M.A.K.E. Culinary Academy in Santa Monica, California.
Having worked in restaurants and the food industry all through her teens and twenties, and having grown up in her mother’s creative kitchen on a small farm in rural Ontario, Canada where meals were often based around local produce and comprised of comfort fare, Meg was surrounded with love from a strong family with hearty and healthy food philosophy. Even so, as a young adult Meg fought some serious food battles, suffering with anorexia and bulimia from her early teens. Over a decade of alcoholism, addiction and depression followed.
After overcoming a series of life altering events in 2010 and 2011 that included the loss of her father to ALS, a personal bankruptcy, a failed engagement, her 6 year old nephews emergency brain surgery, and her own relapse in bulimia that resulted in a near death ER visit, Meg chose to take the leap and leave her 12 year career in live television production to pursue her passions: raw food & yoga. During recovery from her eating disorder and grief, she found comfort and strength in adopting a whole foods diet and also great satisfaction in being able to share her affection for food creativity with others.
After spending several years sharing her knowledge and expertise in her longtime home of Toronto, in 2013 Meg packed her bags and moved to Costa Rica, where she has built a business catering wellness retreats, offering private chef services, and consulting with restaurants. Meg and her Costa Rican chef husband Isaack Mora also own the Nosara-based bakery, Bakers Dozen, where they create natural, vegan, and gluten free breads for local hotels, restaurants and markets.