Deia & Cala Deia

Deia is a small village on the island of Mallorca. The small coastal village is located in the Serra de Tramuntana, Mallorca’s mountains. Deja is known for its musical and literary residents – but also for its beauty. It is located about 16 kilometers from Valldemossa and according to me, one of the most idyllic places on the whole island of Mallorca. Deia has gorgeous landscapes filled with orange trees, olive groves and cliffs.

Deia

Deia to Cala Deia

Last week I went to Deia, we took the car from Palma de Mallorca and drove past Soller into Deia, the drive takes about 45 minutes if you go over the Tramuntana mountains. If you take the new road it goes a lot faster, but it’s not nearly as beautiful – so I prefer the longer way every time.

When arriving in Deia, make sure to walk up to the church on the top of the village, the church itself is beautiful and the views from up there are amazing!

deia
Deia is filled with great restaurants and beautiful hotels (adlink). The well know restaurant El Olivo is the restaurant of the hotel La Recidencia. You can see it on the picture above.

We then took the small hike from Deia to Cala Deia, it takes about 30 minutes to walk down to the water. Well down there is the gorgeous little restaurant Ca’s Patro March – you might have seen in in the Night Manager – great series if you haven’t seen it. Unfortunately the restaurant is closed this time of year, but the hike was well worth it anyway! I’ll be back in the Summer!

When you've arrived to the water - the hike is about 30 minutes through the woods and down the mountains, It's not hard but a little downhill, you'll arrive to the gorgeous seafood restaurant Ca's Patro March. You might recognize it from the Night Manager (picture from http://sweatpantsandcoffee.com).
When you’ve arrived to the water – the hike is about 30 minutes through the woods and down the mountains, It’s not hard but a little downhill, you’ll arrive to the gorgeous seafood restaurant Ca’s Patro March. You might recognize it from the Night Manager (picture from http://sweatpantsandcoffee.com).

west coast

On our way back to Palma we drove along the west coast all the way – I can just say one thing – DO IT!

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Carrot Cake – a Recipe

Carrot cake is one of the only cakes I really like to be honest – and during fall I always feel like baking. Everything from pies to cakes. All though as you know, I am not a big fan of flour and dairy products – which often results in carrot cakes that end up in the fridge until its no longer nice to eat – how fun is that?

At Cocina Pura Vida in Alcossebre they grow their own vegetables - all is produces on their own land and everything fresh, straight from the garden. Here are some carrots "zanahoras" in front of the ocean.
At Cocina Pura Vida in Alcossebre they grow their own vegetables – all is produces on their own land and everything fresh, straight from the garden. Here are some carrots “zanahorias” in front of the ocean.

The carrot cake made here today is on the other hand completely free of gluten and dairy. I think it taste just as good – follow the recipe below if you want to try it!

Cocina Pura Vida

I got the idea this summer when I was in Alcossebre with my friends and family. We were visiting the new organic restaurant int the small village of Alcossebre – Cocina Pura Vida. Pura Vida is a gastronomic, social and cultural space – aimed to always put health first and foremost. At Pura vida they believe that the properties of food should be in balance with the power of Ying and its complement.

Cocina Pura Vida during a Summer night in beautiful Alcossebre, a small village about a two hour drive south of Barcelona.
Cocina Pura Vida during a Summer night in beautiful Alcossebre, a small village about a two hour drive south of Barcelona.

They have over a decade of developing their concept of creative and conscious cuisine – since their beginning in Zaragoza they now have a restaurant in Barcelona and an ongoing project in Alcossebre.

They served a carrot cake with walnuts that was completely vegan (so I don’t know what I should do about the eggs – maybe change it into to chick pea broth) and organic. It was so good – so I had to try and make my own.

Carrot Cake – Gluten & Lactose Free

Carrot cake is a juicy cake which I have come to know can be perfectly made without gluten or dairy products. Today I made a carrot cake with a base of almond and hazelnut flour instead of ordinary flour. It tastes great with ore without frosting – this time, instead of making a frosting, I served it with home made banana ice cream (just frozen banana and almond milk in the mixer).

Carrot Cake served with home made banana ice cream and ground cinnamon.
Carrot Cake served with home made banana ice cream and ground cinnamon.

Carrot Cake – Ingredients

100 grams of pitted fresh dates
3 eggs
2 cups of almond flour
0,5 cups of hazelnut flour
3 carrots
3 table spoons of coconut oil
1 tablespoon of ground cinnamon
2 teaspoons baking powder
1,5 deciliters of whole walnuts
a pinch of sea salt

Carrot Cake – How to Make it

1. Preheat the oven to 200 degrees Celsius.
2. Mix the dates and eggs with a stick blender
3. Peel and finely grate the carrots
4. Add the carrots and remaining ingredients and blend until well mixed.
5. Fill a baking tin with the batter
6. Bake in the oven for 30-40 minutes, make sure it is dry in the middle & remove it from the baking tin.

Enjoy!

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Gazpacho – RAW & Vegan

Gazpacho is one of my favorite soups. Healthy, cooling and if you make it like I do – completely vegan and raw. Sometimes if I make it after or before a workout session, I add some hemp protein for an extra boost. You can find a lot of ingredients like that here (affiliate link).

Gazpacho – Ingredients & how to make them

Gazpacho is a cold tomato-based soup from Spain, which is sweet with a taste of garlic, olive oil, salt and vinegar. It is perfect for hot summers, but I like it any time of year. During the colder months, it gives you a vitamin boost! Gazpacho also fit nicely in small glasses on a buffet table or as a starter.

As a variation, if you don’t want it raw and vegan, you can add shrimp, crayfish or croutons – or anything else you like!

Look at these gorgeous tomatoes - almost only found in Spain. I love big tomatoes like these - you can almost taste the sweetness from being ripen in the sun! These are from the Alcossebre market I went to this summer - but you can find tomatoes like these in the markets of Palma as well!
Look at these gorgeous tomatoes – almost only found in Spain. I love big tomatoes like these – you can almost taste the sweetness from being ripen in the sun! These are from the Alcossebre market I went to this summer – but you can find tomatoes like these in the markets of Palma as well!

Gazpacho – All you need (for 4 portions) is:

Gazpacho1 red pepper
0.25 pot basil
375 grams of tomatoes (3 large tomatoes)
1 large clove garlic
1 shallot onion
0.5 cucumber
2 deciliters vegetable stock
0.5 table spoons of herbal salt
1 table spoon of honey
1 teaspoon freshly squeezed lemon juice
black pepper
tabasco
3 table spoons of hemp protein

Crunchy accessories:
2 sticks of raw chopped celery
3 tablespoons of extra virgin olive oil
Finely chopped herbs (to mix)

Seed the peppers and cut into smaller pieces. Cut the tomatoes into small pieces and rough chop the garlic and shallot. Peel the cucumber and chop it coarsely. Mix together with basil, stock, salt, honey and lemon juice. Use a blender or hand blender. Season with black pepper and Tabasco. Place in the fridge for at least 1 hour.

Serve well chilled with chopped celery on top.

Enjoy!

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Banana Pancakes – a Recipe

Banana pancakes is a breakfast that is healthy, clean and rich on protein – great for people with an active lifestyle. Next time you have some extra time in the morning – try it – and you will not regret it! I always make banana pancakes on the weekends and I have come up with what I think is the perfect recipe. Here, I want to share it with you – so here is my favorite banana pancake recipe!

Banana Pancakes – a Morning Protein Boost

Banana pancakes can be made in several different ways, I like them not too sweet so I use the bananas as the sole ingredient for sweetness (if you want them extra sweet of flavored – add a date or some raw vanilla powder).

My banana pancakes served with greek yogurt, blueberries and some fresh melon.
My banana pancakes served with greek yogurt, blueberries and some fresh melon.

Banana Pancakes – Ingredients & how to make them

All you need (for 2 portions) is:

2 bananas (the more ripen the sweeter)
3 eggs
1 table spoon of Hemp protein (not necessary – but great for days of heavy workouts)
Butter or coconut oil to fry in

Mix bananas, eggs and hemp protein in a bowl. Put a frying pan on a medium level (not too hot as they tend to get burned). Put a small amount of butter or coconut oil in a frying pan and add a small amount (like american pancakes) of batter in a pan. Let it fry on one side until the the surface starts to get bubbly and solid – turn and wait until ready.

Serve with greek yogurt, sliced fruit and berries – and for extra luxury coffee and a green juice!

Enjoy!

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