JUST BE YOGA is a home away from home with a fearlessly authentic community. Our warm and growing family, fully-equipped Walnut Creek and Danville studios, and skilled teachers create the perfect space to build and deepen a yoga practice. We offer a range of heated and non-heated classes: Vinyasa, Gentle Flow, Deep Yoga, Yin, Yoga Nidra, Meditation, ThetaHealing, and many more! In addition to our weekly classes, you can find workshops, trainings, community gatherings, and local and destination retreats.
JUST BE YOGA’S MANIFEST MAUI: The Island of Hawaii is magical and mystical in its truest essence. We are called to guide you on this week-long retreat because Hawaii has touched our hearts, our souls, and reminds us of the importance to Just Be. There is a time and a season for everything: a time for doing and a time for being. The magical Island embodies the energy of the goddess of Pele the goddess of de-construction and creation.
Retreat with us on the magical island of Maui as 2019 begins and we actively create and manifest for the year ahead.
WAILEA INN is a luxury private estate located 100 steps away from South Maui’s world-class beaches. This newly remodeled 9,000 square foot villa comfortably accommodates up to 28 guests. Wailea Inn is located across the street from the Cove Beach Park and Charley Young Beach, two of the best beaches on Maui for learning how to surf and stand up paddle board, snorkeling and whale watching. Restaurants, a bustling farmer’s market, small shopping plazas, grocery stores, and nightlife are all within walking distance. Relax by the heated pool, unwind in the jacuzzi and reconnect in indoor and outdoor yoga spaces.
Friday, February 8
Welcome Fish Feast
Blue marlin pan-seared with lemon herb garlic butter. Caramelized onion rice pilaf. Roasted fennel root & rainbow carrots. Arugula, parmesan, pickled red onion salad.
Saturday, February 9
Rainbow Breakfast salad
Soft boiled organic eggs in a rainbow nest of organic greens with roasted purple potatoes, shredded beets, carrots, cherry tomatoes, avocado, toasted pumpkin seeds, fresh herbs, lemon basil dressing.
Saturday, February 9
Chimichurri Ahi Steak
Ahi tuna grilled rare with bright green cilantro caper chimichurri sauce. Roasted eggplant and cauliflower puree. Grilled asparagus. Tomato cucumber salad.
Sunday, February 10
Gluten-free quiche with fennel, roasted potatoes, spinach, white Irish cheddar. Truffled basil fennel frond pesto.
Fajita style opah. Pineapple roasted tomato salsa. Local avo guacamole. Spanish rice. Black beans. Cotija.
Monday, February 11
Not So Basic Brunch
Scrambled cheesy AF organic eggs with chives, parmesan, arugula. Roasted rosemary garlic potatoes.
Southeast Asia Night
Grilled curry rubbed chicken sate. Rainbow mango spring rolls. Ginger peanut sauce. Jasmine cilantro jasmine rice. Green papaya salad.
Tuesday, February 12
Let’s Get Bananas
French toast coconut bread pudding with almonds. Lilikoi maple syrup. Vanilla coconut chia pudding.
Wild salmon fillets broiled with chili lilikoi guava miso sambal glaze. Roasted purple potatoes & carrots. Snap pea and green bean ginger stir fry. Brown rice & quinoa medley.
Wednesday, February 13
Scrambled organic eggs with feta, parmesan, green onions. Fajita bell pepper & purple potatoes. Fire roasted tomato & avocado salsa.
LEARN MORE ABOUT CHEF KYRA
Kyra is a health ninja and she loves to nourish others with her delectable creations. classically trained chef turned yoga teacher and raw food expert, her style is diverse and ranges from therapeutic live food to vegetarian California-Hawaii fusion to high-end farm-to-table cuisine. With years of event planning and front of house experience, her presence is warm and easily meshes with families, individuals, and groups of all ages, shapes, and sizes.
She sees food as a way to share her soul with the world as she believes that through food we learn about spirituality, science, history, and our own unique bodies. Her goal is to inspire others to respect and LOVE the food they put inside of themselves, and to diminish the dogmatic judgment attached to health food advocates.
Originally from Northern California, she lives most of the year on Maui with her little dog Goji Bear and spends her time off chasing waterfalls, doing chaturangas, and hunting lilikois. She also loves to travel for work!
AREAS SERVED: the Hawaiian Islands and California
CUISINE OFFERED: High-end farm-to-table fusion, pan-asian, plant-based, raw, keto, paleo, Ayurvedic
SERVICES: Retreat catering, private chef services, seated dinners, workshops, festivals & events
TRAINING: Le Cordon Bleu Hospitality & Restaurant Management, Hawthorn University’s 1000 hour Holistic Nutrition certification, Hale Pule’s Ayurvedic Chef certification, Earth Medicine Institute’s Wildcrafter certification, Mangala Yoga RYT
MORE PLEAZE HEAD CHEF SINCE 2015