Our first eight-day Hawaii Peace Garden Gentle Cleanse Retreat in March was a spectacular success! It went so well, in fact, that we’re offering another gentle cleanse retreat in October. For details and registration, please follow the links below.
A special highlight of the Retreat were the meals lovingly prepared with their own hands by the hosts, Drs. Connie and Marcel Hernandez. We rejoice to share the three recipes our guests raved about the most – see below.
Experience Beauty and Serenity
at Peace Garden Retreat Center
on the Big Island of Hawaii
We are offering our second eight-day gentle cleanse retreat at our lovely Hawaii Big Island property from October 7 to October 15, 2025.
Spaces are limited to 4 to 7 guests, so RESERVE YOUR SPACE NOW!
For detailed registration instructions, please email DrMarcel@DrsHernandez.com or DrConnie@DrsHernandez.com.
And now, on to the recipes!
Chimichurri Sauce
Probably the most popular item on the menu at the first Hawaii Peace Garden Retreat was our very special Chimichurri Sauce.
Chimichurri is a vibrant, tangy, herbaceous oil-based condiment that brings a burst of fresh flavors to any dish.
The dominant notes come from the fresh parsley, garlic, and oregano, which give it a bright aromatic quality.
The sauce has a strong flavor and will dominate your taste buds. It can be used on anything. Our Retreat guests particularly enjoyed it as a delicious spread or dip with our homemade lentil flatbread – see recipe below.
Chimichurri Sauce Ingredients:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley finely chopped (can also mix in mint or cilantro)
- 4 cloves garlic finely chopped or minced
- 1 red chili small, deseeded and finely chopped (optional)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Mix all ingredients together in a bowl. Allow to sit 5-10 minutes to release all of the flavors into the oil before serving. Ideally, allow it to sit more than 2 hours if time allows.
- Chimichurri can be prepared earlier than needed and refrigerated. It will be soggy but still edible after 48 hours.
Red Lentil and Rosemary Flatbread
Delicious, and SO easy! This simple recipe was a big hit at the Retreat. This “bread” alternative makes a perfect receptacle for our Chimichurri Sauce (recipe above).
Red Lentil and Rosemary Flatbread Ingredients:
- 1 cup red lentils
- 25 cups water
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp olive oil
- Soak red lentils in water for 2-3 hours.
- Drain lentils.
- In blender, combine red lentils with water, rosemary, salt, and pepper. Blend until smooth and creamy.
- Warm a nonstick pan over medium heat. Add a splash of olive oil to grease the surface.
- Pour ladles full of red lentil batter in pan, spreading evenly to form flatbread.
- Cook 2-3 minutes or until edges start to lift.
- Flip and cook another 2 minutes.
- Serve with Chimichurri, olive tapenade, or hummus.
Black-eyed Pea Salad
Dr. Marcel learned this receipt from his Cuban mother a very long time ago – still delicious after all these years, it was a big hit with the retreat guests.
- 1 cup black-eyed peas, cooked until soft (see below)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 6 green onions, chopped in 1/8” rounds
- Salt and pepper to taste
- Mix all ingredients and serve.
I cook my black-eyed peas in an Instant Pot pressure cooker – cook on high pressure in 5 cups of water for 16 minutes, then quickly release the steam and gently strain the peas in a colander.
You can also soak the peas overnight for 8 hours, then cook in 6 cups of water on the stovetop for 45 minutes to an hour. The peas should be soft, thoroughly cooked, and not firm or chewy.
May Peace and Happiness Be Ever Yours.
Drs. Connie and Marcel Hernandez
DrConnie@DrsHernandez.com
DrMarcel@DrsHernandez.com
650-796-9631 (voice and text)