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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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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Portixol

Portixol is one of my absolute favorite parts of Palma – my morning walks almost always leads to this village along the Palma promenade. The former little fishing village of Portixol is located along the promenade – it is an about 15 minutes’ walk from Palma de Mallorca’s old town.

The promenade is as many of you know always crowded and beautiful - when arriving to Portixol it always feels a little calmer due to the relaxed atmosphere.
The promenade is as many of you know always crowded and beautiful – when arriving to Portixol it always feels a little calmer due to the relaxed atmosphere.

Portixol Today

Portixol has gone from a charming little fishing village for many decades to one of the most popular places to stay and spend days when visiting Palma. You can do almost anything in this part of town and the offers are plenty. The sandy beach of Portixol is calmer and more protected than the neighboring beach of Playa de Palma. If you continue south on beach road on foot or by bike you will be able to come all the way to El Arenal.

Portixol is perfect if you want to enjoy a coffee or a bite to eat at any of the restaurants or bars along the promenade. There are traditional (a bit high end) Spanish seafood restaurants as well as many others inspired by other parts of Europe – one of my favorites is the Greek restaurant Can Punta – be sure to pay it a visit during lunch time.

Portixol Hotel y Restaurante

Out on the cape of Portixol is the Swedish-owned Portixol Hotel y Restaurante. Portixol Hotel y Restaurante is another favorite place in Portixol. Not only the location is wonderful – as are the staff, the food and the great pool area in the front row by the sea.

The beautiful, stylish and luxury hotel is located on the Cape of Portixol! Be sure to pay it a visit when you are in Palma - perfect for a lunch or calming, refreshing after beach white Sangria.
The beautiful, stylish and luxury hotel is located on the Cape of Portixol! Be sure to pay it a visit when you are in Palma – perfect for a lunch or calming, refreshing after beach white Sangria.

Some of you might have found my Instagram account which also is called “postcardfrompalma” (follow for more frequent updates). Last week I posted a photo from Portixol Hotel y Restaurante – I was there with five of my best girlfriends and we had a gorgeous lunch in the shade from the sun – overlooking the beautiful surroundings.

Thai Salad served with white Sangria
Thai Salad served with white Sangria

Even though the Hotel and the Restaurants are both very luxurious the prices are completely reasonable – and not more expensive than other restaurants in Palma de Mallorca. The feeling you get from being a costumer is still very exclusive, but you know what I mean when I say that the Hotel and the Restaurant manage to keep it earthy and cozy.

We had a few starters para compartir (to share – typical Spanish tapas style) and as a main course their Thai Salad. It was served with red kale, coconut flakes, cilantro, Gambas, glass noodles and a peanut butter dressing, among more – I will definitely try to make something like it myself soon – but I will probably change the sambas into something vegetarian. Everything was tasteful and the staff were taking well care of all of us!

The six of us sat there for hours – talking and sharing a jug of white Sangria (the base in white Sangria is Spanish Cava instead of red wine – I had an idea of posting my best Sangria recipes, as I have tried to make many – you will have it soon) – perfect when the weather is as hot as it is in Palma during Summer. Portixol Hotel y Restaurante says: “The food, the wines, the view, the service, the ambience. This is how we want our restaurant to be remembered” – and except from the wines that we did not try this time – that is exactly how we will remember it.

 
You can book the hotel (affiliate link) here
Please let me know what you think of Portixol and Portixol Hotel y Restaurante if you ever visit it – I encourage you to!

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Rodaballo “a la Plancha” – a Recipe

During this time of year the markets here in Palma are filled with the latest catch of the day – fish and seafood never taste better! Today I went to Mercat de L’Olivar to find Rodaballo (turbot). I just love grilled white fish – and the recipe below is one of my absolute favorites. It is easily made and the salty fish combined with the sweetness from the salad is perfect for hot summer days.

Rodaballo “a la Plancha”

Serve with a chilled dry white wine!
Serve with a chilled dry white wine!

This is what you need (for 4 people):

Rodaballo or turbot of 2 kilograms (ask in the market if you would like help to remove the head and parts unnecessary for serving)

100 grams of butter

a large bundle of fresh parsley (more than you think)
Sea salt
Chili flakes (fresh chili can be hard to find in Spain during summer – not sure why – so unless you want to buy a whole bine from Mallorca Delicatessen for example – you have to use the dried flakes. All though, if you have fresh chili, use it, just chop it fine and remove the cores before sprinkling it on the fish)

Clean the fish and put it in an ovenproof pan.

Rub it all over with butter and season it with salt, pepper, chili flakes and a lot of fresh parsley. Put the fish in the oven on 100 degrees Celsius for 60 minutes (the fish can be grilled as well – in aluminum foil – all though, making it it the oven is slightly easier). The lower degrees and the longer you leave the fish in the oven, the better it will taste.
 

Sallad with mango & salted almonds

This is what you need (for 4 people):

1 head of rose lettuce (any lettuce is fine, I like this mostly cause it is beautiful to look at)
1 mango
1 avocado
1 Spanish zucchini (regular zucchini works just as fine – just peel it if you do not like the texture of the peel)
100 grams of Feta cheese
50 grams of almonds
Sea Salt
Olive oil

Mango sallad

Cut the fruits and vegetables and put in a beautiful bowl – sprinkle over feta cheese and chopped salted almonds. Serve with olive oil, salt and fresh black pepper.

Serve the turbot straight from the grill with a fresh parsley & sea salt butter for greatest taste – the sweetness of the mango and the texture from the almonds make the dish complete!

Enjoy!

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Mallorca Delicatessen & Viandas de Salamanca

Palma is a city also well known for its many small delicacy stores located on the small streets of the old town. Today me and my friend, visiting from Stockholm, passed by two of my favorites in order to find the perfect ingredients for a beautiful dinner. Mallorca Delicatessen and Viandas de Salamanca.

Mallorca Delicatessen, located at Plaza Marques del Palmer n7
Mallorca Delicatessen, located at Plaza Marques del Palmer n7

Mallorca Delicatessen

Palma’s selection of delicacies is on thing you can not miss in this city. While walking around in the streets of Palma you will encounter, the somewhat touristy – but still amazing, Mallorca Delicatessen. The cultural heritage and legacies of Mallorca have at Mallorca Delicatessen been united in a selection of products most closely representative of the island.

chiliMallorca Delicatessen’s products are based on traditional Mallorcan old recipes, handed down from generation to generation. You will find chilies, hams, Spanish sausages, Sobrasada, sea salts and much more. Pay it a visit when you are here – if not to buy anything, it is visually beautiful only for the eye.

I have two favorite products that I want to share with you, two things I always have home, that gives most food that extra touch. I always buy them from Mallorca Delicatessen whenever I run out.

The Mallorca typical chilies are not only a very nice seasoning, but also amazing to look at. I have many of those having in my kitchen, a beautiful contribution of color in the otherwise very white kitchen.

Mallorca Delicatessen’s flavored sea salts are also a favorite of mine. Their salts are harvested on the east cost of Mallorca, at Ses Salines de Llevant – the area stretches from Colonia de Sant Jordi, to the beach of Es Trenc (here is also a great hiking trail – read about it here). The sea salts are completely addictive, but all natural – created from the sun, sea and wind.

Viandas de Salamanca

Viandas de Salamanca is a store dedicated to the distribution and marketing of the best meat products from all of Spain. You will fin the store in the center of Palma’s old town. The store has experience of over 25 years in the meat industry, and if you are going to eat meat – why not choose that best. Viandas de Salamanca offers Viandas hams, sausages, cold cuts and slices – all, the result of a careful and painstaking selection process.

Viandas de Salamanca, located on Carrer de Sant Miquel, 33, 07002 Palma de Mallorca
Viandas de Salamanca, located on Carrer de Sant Miquel n33

Delicacy dinner in Palma

The dinner turned out amazing – and for this one I do not need to give you instructions. Choose your selection of sausages and cold cut hams (here – lomo, jamon Iberico and fuet). We served the meats with a watermelon salad with feta cheese, asparagus with parmesan cheese, fresh tomatoes and some nice red wine.

dinner in Palma

Enjoy!

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Granola – home made with nuts & seeds

Granola is one of the best things to have at home for breakfast or a as a mid-day meal with some fruit and greek yogurt. During this time of year there are so many nice fruit and berries to buy in the markets so I see to it that I always have some granola at home. Granola is very easy to make – and to make it your self is always better than buying it in the store. Firstly it is a far healthier choice and secondly your homes smells really nice when the ingredients are being roasted in the oven.

This home made granola with only nuts & seeds is best served with greek yogurt, or likely, and fresh fruit or berries - here with pomegranate seeds and blueberries
This home made granola with only nuts & seeds is best served with greek yogurt, or likely, and fresh fruit or berries – here with pomegranate seeds and blueberries

Granola – the recipe of the best home made granola

When I make granola I use fiber oatmeal as the base. you can basically add anything you like from there. You can find a lot of fresh nuts and seeds in the market – I usually buy mine in one of the local – such as Mercat de L’Olivar.

Granola – ingredients and how to make it

Granola4 deciliters of fiber oatmeal
1 handful of cashew nuts
1 handful of hazel nuts
1 handful of almonds
(All nuts should be natural as they will be roasted in the oven)

3 table spoons of coconut flakes (I prefer the planed slices over the shredded ones – but that is just a matter of taste – so choose the ones you like the most)
2 table spoons of pumpkin seeds
2 table spoons of chia seeds
2 table spoons of flaxseeds
1 table spoon of sunflower seeds

2 table spoons of unflavored coconut oil
2 table spoons of water
1 table spoon of agave syrup

Raw vanilla (you can find raw vanilla in well stocked supermarkets – if not, buy a whole vanilla stick and scrape out the seeds)
2 pinches of sea salt

Put the outmode on greaseproof paper. Cut the nuts and seeds roughly and ad to the oatmeal. Heat the coconut oil, the water and the agave syrup and season with sea salt and raw vanilla.

Poor the liquid of the dry mix of oatmeal, nuts and seeds – and mix it until everything is evenly moist.

Put in the oven until golden brown and let it chill over night before putting it into jars. Enjoy it with some greek yogurt and berries or bring a jar to a friend as a gift.

I like to put the granola in glass jars and have it in the kitchen - it looks pretty - but be sure the granola is fully dry before putting it in the jars to make sure it stays fresh
I like to put the granola in glass jars and have it in the kitchen – it looks pretty – but be sure the granola is fully dry before putting it in the jars to make sure it stays fresh

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Raw Rice Paper Spring Rolls – a Recipe

Raw rice paper spring rolls are a new favorite dinner of mine. They are super easy to make, you can basically put anything you like in them, and most importantly – they are ridiculously healthy and delicious.

Raw rice paper spring rolls

Raw rice paper spring rolls


These fresh and healthy raw rice paper rolls are served with a flavorful peanut dipping sauce. I have heard that some of you are asking for som tips of how to make these (as it can be a little tricky in the beginning) so along with the recipe I will give you a few tips.
Raw rice paper rolls are one of those meals that most people really love but also assume are just a little too tricky to make.
The rice paper rolls are completely clean, fresh and vegan – but feel free to add your favorite flavors – everything from the protein of your choice to other vegetables can be easily added. To give the rolls extra flavor I made a peanut dipping sauce – if you do not have time, just mix Japanese soy sauce, lime and honey – super fresh too!
Most the ingredients can be found in the ordinary supermercado but some of them you will only find in Asian food markets. If you are in Palma, there is one located on Avinguda de Joan Miró 38 – the store is called Especial Nisha Stores.

Tips to make rice paper spring rolls easy


I have three tips on how to neatly roll the rice paper rolls:
my first tip is to use two rice papers per roll, I have come to understand that one of the most common problems is that the papers can burst quit easy.
put the the kale and carrots in the middle and the softer ingredients around them – so that their sharp edges do not break the paper.
do not put too much filling in each roll – if your super hungry – make more rolls.

Raw rice paper spring rolls


This is what you need and how you make them (6 rice paper rolls):
12 sheets of round rice paper (these can be found in any Asian food market)
100 grams of Kelp noodles (these are raw noodles made from sea grass, also found in Asian food markets)
1 mango
1 avocado
2 carrots
1/4 red kale head
Chili pepper (how much is depending on how hot you want it)
Ginger
Sesame seeds
Fresh cilantro

Raw rice paper spring rolls

How to make raw rice paper spring rolls


Place cilantro leaves, sesame seeds and noodles in the bottom than place the filling in the middle of the paper. Fold over the bottom of the paper gently, then fold in the edges and roll up the roll, it will stick easily.

Peanut dipping sauce (non raw)


This is what you need and how you make it:
1 onion
1 table spoon coconut oil
1/2 deciliter peanut butter (I prefer the crunchy kind)
2 1/2 deciliter coconut milk
2 table spoons sweet chili sauce
2 table spoons Japanese soy sauce
Fry the onions in coconut oil. When the onions are golden brown, add the peanut butter and stir. Add coconut milk, sweet chili sauce and Japanese soy and let the dipping sauce boil down until it got the right consistency, decide how you like it!

Raw rice paper spring rolls

Serve them just as they are with a small bowl of dipping sauce for each guest – a healthy, delicious and very beautiful meal!

Enjoy!

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Plaza de Cort and Hotel Cort

Plaza de Cort

Plaza de Cort is a square in the center of Palma de Mallorca. One of my absolute favorite squares filled with cozy restaurants and small stores. Plaza de Cort is a famous square in Palma – mostly known for two things. Firstly, Palma’s Baroque-era city court, Consell Insular de Mallroca is located here. This is what has given the square its name – since court is cort in Catalan. Secondly, in the middle of the square is also an old, thick and gnarled olive tree, known to be over 800 years old. The olive tree at Plaza de Cort acts as a natural meeting place for Mallorqins, making it the ideal place for visitors who want to uncover the real Palma, far from the many beach resorts.

Plaza de Cort Consell Insular de Mallorca

Hotel Cort

In the center of this square, in the historic and increasingly cosmopolitan city of Palma is Hotel Cort located. A beautiful, small and boutique hotel where the guests will find themselves in 16 gorgeous rooms and suites designed the urban archeologist Lázaro Rosa-Violán. Hotel Cort is a mix between the old town life in Palma as well as inspired by its proximity to the sea (the closest beach is only a fifteen-minute walk through the old town away).

Hotel Cort’s Mallorquin restaurant also makes it easy for the guests to mingle with locals as well as find new acquaintances in tourists and Palma lovers, dogs and the occasional guitarist strolling by where the kids can run free because the square is (almost) car-free.

Hotel Cort Hotel Cort’s beautiful outdoor seating in the middle of Plaza de Cort

Breakfast at Hotel Cort

One of my favorite times at Hotel Cort is their breakfasts. Hotel Cort serves breakfast, lunch and dinner, at their large and and equally beautiful outdoor seating in the middle of Plaza de Cort. You can sit and ponder for hours while sipping café con leche and freshly squeezed orange juice.

Pictures from turisterna.se and Wikipedia

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Raw Protein Balls – a recipe

Raw balls are just one of the many hypes that have gotten big in the raw food community. The knowledge and even more so, the interest in this area is growing so fast. Here in Mallorca it is coming more and more thanks to all of the influences from other parts of the world. In Palma there are some small raw food shops and restaurants popping up around the city.

I visited one of my favorite places last weekend, located in Santa Catalina, is the raw food shop Ziva to Go. Overall, a lot is happening in the area of Santa Catalina. More and more tourists are starting to find the cozy artistic district with a bustling mallorcan street life filled with bars, restaurants and hotels. Ziva to Go is a mix of a raw food restaurant/café and a raw food shop dedicated to serve healthy and vibrant food. Their focus is locally grown and/or organic ingredients – everything they make is to improve health while adding a gourmet flare.

raw protein balls

One thing they are super good at are raw balls – and I get so inspired looking at all of the types and flavors they offer at Ziva to Go.

So what I did when I got home was that I made my own raw balls with a twist – since I had been hiking all day – I added some well needed protein – turning mine into raw protein balls.

Raw protein balls

This is what you need and how you make them (10 raw balls):
100 g natural cashew nuts
4 dried dates
1 espresso shot (I know that since the coffee is roasted it is not completely raw food balls, so if you want to, you can skip it – I just love the taste)
1 table spoon coconut oil
1 table spoon raw cacao
1 table spoon hemp protein powder
1 pinch of sea salt
Coconut flakes and chia seeds to roll them in

Grind the nuts to a fine flour with your mixer. When the nuts are done, add the dates, espresso, coconut oil, raw cocoa, hemp protein powder and salt – then blend it all in the mixer until everything is well mixed and the dates are completely shredded.

Shape the batter into balls (my raw protein balls batter was quite sticky so I used two spoons) and roll in coconut and/or chia seeds. Put the raw protein balls in the refrigerator or freezer for a while before eating.

raw food balls

Enjoy!

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