clean eating at ibiza retreats

Spring is the start of salad season!

This is one of the most popular salads we serve up regularly on our retreats. Mixed Salad with cashew & basil dressing, by the lovely Mayla at Conscious Food Ibiza. Simple to make, really tasty and satisfying too – clean eating at its best!

For the Salad

1 romano salad
1 bowl arugula
1 bowl baby spinach
1 handful of alfalfa
1 handful leek sprouts
1 handful fine chopped fresh dill
4 beetroots
1 small red onion super fine sliced
1 cup mixed seeds (sunflower, poppyseed, pumpkinseed)

The romano salad has to be chopped very fine and then you mix it in a big bowl with the spinach and the arugula. Cook the beetroots in whole peaces for 5 minutes. After you spiral them in the spiralizer ( if you don’t have a spiralizer rasp the beetroots) Then you can mix all the ingredients with the green leaves in the bowl.

On top you put the alfalfa and the seeds. If you have some edible flowers on top that would be lovely.

For the Dressing

1 cup cashews or 1 cup white tahini 2 cups olive oil
1 cup mineral water
1⁄4 cup agave syrup

1⁄2 cup lemon juice
2 teaspoons himalaya salt 1 handful fresh basil
1 clove garlic

Mix the cashews in the blender till it is a powder, than you ad all the other ingredients and blend it till it is creamy and smooth.Ready to Serve!

vegan curry

Comfort food for the Heart and Soul

 

What do you think of when people talk about ‘comfort food?’

Is it a retro-type dish from your childhood, something like eggs, chips and beans, or a pile of buttery mash with sausages and gravy? Is it traditional fish and chips or a Sunday Roast? Or maybe something sweeter like sticky toffee pudding, or apple crumble and custard?

As people become ever more nutritionally aware and more in-tune with the benefits of healthy and balanced eating, then the concept of what constitutes ‘comfort food’ is also changing.

We’ve had a longer and harsher than usual Winter here in Ibiza, and cosy comfort food has been a hot topic of conversation! As more time has been spent curled up in front of fires, the desire for comfort food has been greater than ever, BUT – with the over-indulgent Christmas period a distant memory and Spring just around the corner, healthy eating is also back to the top of the agenda.

This gorgeous Vegan Balti recipe is a perfect example of healthy, hearty comfort eating, that will fuel your body, feed your soul and leave you feeling brimful of satisfaction.

With powerhouse spices, turmeric and cayenne pepper for added anti-oxidant goodness to help fight off Winter colds, and peppers, coriander, garam masala and cardamon for that authentic Balti flavour, this vegan curry hits all the right notes and is super-simple to make too!

vegan curry

This delicious recipe is from Lisa Strong, of Strong4Life Nutrition. Lisa is a Retreat chef and Nutritional Advisor from our very own Ibiza Retreats family.

Come and experience Lisa’s fabulous hearty and nourishing food on our Rejuvenate and Get Glowing retreats this Summer.

Check out our full Retreat Calendar here.

Lisa Strong’s Vegan Balti

2 teaspoons coconut oil

½ tsp turmeric

¼ Tsp cinnamon

½ Tsp sweet paprika

½ Tsp cayenne pepper

1 can of chopped tomatoes

Half a lime juiced

1 ½ cups water

¼ tsp Palm sugar

Handful coriander

Red pepper, sliced thinly

Green pepper, sliced thinly

Pack of Tempeh (or Tofu)

¼ Tsp Garam masala

½ Tsp Coriander seeds (or powder)

Seeds from 2 cardamon pods

1 red onion, diced

1 inch ginger, grated

3 cloves garlic coarsely chopped

½ tsp salt

Heat 1 tsp oil over medium heat add peppers and cook for around 3-4 minutes, then remove & set aside. Add tempeh & garam masala to same pan cook for 3 -4 minutes and set aside.

Heat remaining oil add the seeds for 3 mins until fragrant then add onion, garlic, ginger & ¼ tsp salt. Cook until onion is translucent stir occasionally around 12 minutes. Then add turmeric, cinnamon, paprika, cayenne & tinned tomatoes. Cook until tomatoes are slightly saucy around 3-4 mins.

Combine the onion tomato mixture in blender with ½ cup of the water with the lime juice and blend until smooth. Add the sauce, remaining water, palm sugar & salt to the pan with the tempeh and peppers and simmer down for around 20 minutes. Garnish with Coriander…. Tastes even better the day after.

I serve mine with quinoa.

Enjoy

Love Lise xx

 

 

 

chocolate mousse

For the Love of Chocolate; raw vegan chocolate mousse.

When you’re feeling in need of a little self-love, there’s nothing better than a delicious dose of the dark stuff…

This raw vegan chocolate mousse is simple to make, and BEYOND DELICIOUS!

AND it’s made from only good stuff, so you can treat yourself and feel good about yourself all at the same time. Isn’t that how you should always feel?

Enjoy x

chocolate mousse

Raw Chocolate Mousse

1 cup water
1 cup coconut oil
60 gram cacao powder

1 avocado
half cup agave

Blend all together until it is smooth and creamy.

Put it in the fridge around 30 minutes.

Decorate the mousse with fruits, pistachio or coconut shreds.