Kinfolk magazine is about to launch their very first cookbook, The Kinfolk Table: Recipes for Small Gatherings.
The Kinfolk Table puts the emphasis back into the relationships that surround eating. Let the people sharing your dinner table be the foreground and superficial details such as fancy recipes and table decorations can fade into the background. One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over nearly 400 pages from creative types around the world. Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering.
The book reflects their ideas about the way they believe entertaining should be: comfortable, simple, slow and meaningful. They’ve traveled around the world, sharing food and collecting ideas from their growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table.
They’ve collected recipes from all different cultures that are suitable for nearly every occasion. Some of the suggestions are refreshingly simple, like throwing freshly plucked mussels on the barbecue or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.
I can’t wait to get hold of this true foodist bible!
Imagine if every object worked as a solar cell?
Marjan van Aubel created a collection of everyday objects that absorb energy from daylight!
This solar glassware gathers energy from the light around it. Whether you are drinking from your glass or have left it on the side, it is constantly working to gather energy.
The solar cells are completely integrated into the objects themselves, a unique self-sufficient system. When you put the glass away, the specially designed cabinet itself collects and stores this energy; it’s a way to gather and harvest energy all within one room. The cabinet works as a battery; this power can be adapted in many ways, from charging your phone to powering a light source.
Within each glass is a photovoltaic layer of dye Synthesized Solar Cell. This means that the properties of colour are being used to create an electrical current. This technology was invented by Michael Graetzel at EPFL. It is a technique based on the process of photosynthesis in plants. Like the green chlorophyll which absorbs light energy, the colours in these cells collect energy.
Graetzel uses a porous Titanium dioxide layer soaked with photosensitive dye – a natural pigment extracted from the juice of blueberries or spinach. He discovered that the dye that gives the red or blue colour to berries, gives off an electron when light strikes it. One side of the glass is positive, the other negative and when the cell is exposed to light, the dye transmits its electrons to the titanium dioxide and releases an electronic current.
The glassware uses sunlight as a sustainable source of energy, but can also work under diffused light. This makes them much more efficient for use inside the home compared to standard solar panels, which only work in direct sunlight and are not suitable for indoor use.
Different colours mean different properties. Each colour has a unique wavelength and collects different currents. For example, blueberries and raspberries have their own voltages and levels of efficiency according to the colour spectrum.
How cool is this?
‘Earth’ is the Organic Bar lounge which provides freshly prepared organic sandwiches and juices to be enjoyed in the relaxation area.
‘Water’ is the main spa area, featuring sound, music and aroma therapies, an exclusive Watsu pool, whirlpool sauna and Hammam. The 18m x 5m swimming pool provides an oasis of calmness and serenity within the comfort of the indulgent simplicity of Piero Lissoni’s design.
‘Fire’ is the fitness club, equipped with the most up-to-date apparatus including Life Fitness® and a Kinesis Personal from TechnoGym, all under personal trainer guidance.
‘Air’ is the calming, peaceful space for yoga and Pilates classes.
All hotel guests have complimentary access to Akasha. A limited range of memberships are also available for the local community and thus so have I and I truly love it!
My favourite thing to do when visiting this amazing city spa is to do a pilates session with Barbara Rose and combine it with a dip in the pool and a good Hammam session, bless…
Les Terrasses is a place where styles are forgotten, a spirit where ordinary rub elbows with extraordinary, a place where French elegance meets boho chic. A laidback bolthole, with 12 beautifully styled rooms and a sociable, arty atmosphere.
As you drive from Ibiza Town to Santa Eularia, you pass a big Yves Klein blue stone on the side of the road. This is the incongruous marker for Les Terrasses, and it sets the scene for an extraordinary place. One of the first finca hotels on Ibiza, French owner Francoise opened her doors in 1987, bringing a massive dose of Ab-Fab bonhomie to the island – and it is still unique. Here, the cliché about being a friend rather than a guest is true: you’re immediately swept up in the joie de vivre of the place, and it feels more guesthouse than hotel.
A favourite for fashion shoots, the white sugar-cube buildings are surrounded by greenery and staggered up a slope. Orange and lemon trees are everywhere, pink bougainvillea climbs the walls and vast cacti dominate flowerbeds. Inside, the 12 rooms are simply elegant: whitewashed throughout, with mini chandeliers. Overall it’s charming, quirky and cool – like Francoise herself.
A must-do is the Tuesday night couscous night, a Morrocan delight with the French touch of Francoise.
Wellnessmama gives you an insight on how bad most of the sunscreens really are and has come up with a great recepie for a Natural Homemade Sunscreen.
1/2 cup almond or olive oil (can infuse with herbs first if desired)
1/4 cup coconut oil (natural SPF 4)
1/4 cup beeswax
2 Tablespoons Zinc Oxide (This is a non-nano version that won’t be absorbed into the skin. Be careful not to inhale the powder). This makes a natural SPF of 20+ or more can be added.)
Optional: 1 teaspoon Vitamin E oil
Optional: 2 tablespoons Shea Butter (natural SPF 4-5)
Optional: Essential Oils, Vanilla Extract or other natural extracts to suit your preference
Note: All ingredients and many essential oils are available here.
How to Make Natural Sunscreen
Combine ingredients except zinc oxide in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives, or other foods.
Fill a medium saucepan with a couple inches of water and place over medium heat.
Put a lid on the jar loosely and place in the pan with the water.
As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar or tin you will use for storage. Small mason jars (pint size) are great for this. It will not pump well in a lotion pump!
Stir a few times as it cools to make sure zinc oxide is incorporated. Use as you would regular sunscreen. Best if used within six months.
For the lazy ones: An Even Faster Way To Make Sunscreen. Get a bottle of your favorite lotion (that doesn’t contain citrus oils!) Add a couple Tablespoons of Zinc Oxide. Mix well. Use as Sunscreen!
Passion café is a juice and superfood smoothie bar and café in Ibiza. They opened as a juice bar with a few sandwiches, salads and homemade cakes, but nowadays have grown into a complex juice and superfood smoothies bar and café serving an award winning breakfast, deli sandwiches, innovative salads, homemade cakes and desserts, gourmet burgers, wraps, delicious pasta and so much more… The list is endless!
It is not a vegetarian café but their focus is very much on vegetarian, vegan, macrobiotic and raw food dishes including raw desserts, including homemade raw nut milks and raw ice creams.
The Passion café philosophy is good, natural, wholesome food using the best quality ingredients they can find. Their food is unadulterated and unadorned. Sourcing locally grown food as much as they can and going organic whenever possible.
The best beach cocktail bar on the island Experimental Beach is open all day long, serving signature creations courtesy of the bartenders behind Experimental Cocktail Club in Paris & London. Expect ECC sytle drinks with summer twist including great tunes and the casual Ibiza sunkiss!
PS don’t forget to have a good lunch here..
At Babylon Beachclub you can recline on sun beds, overlooking the Mediterranean or happily sit in the shade of the Chiringuito relishing a seasonal menu of fresh produce sourced from Babylon’s own organic farm. Enter through towering bronzed doors to the tented Restaurant. Children laugh with delight in the enclosed eco adventure playground, where they can play to their hearts content allowing everyone else to take in a deep breath and relax.
Serving a seasonal menu and daily specials sourced directly from Babylon’s own farm. Ca’n Pere Mussona is Ibiza’s first certified ecological livestock farm. Babylon Beach sources the majority of the menu’s fresh produce from this collaborative project. The farm is dedicated to animal welfare and provides a clean and healthy life for all the animals in its care. Ca’n Pere Mussona works closely with the University of Cordoba on a unique breeding program designed to regenerate endangered breeds native to the Balearic Islands. Its pristine farm kitchen and vegetable garden provides a tranquil and inspiring environment for Babylon’s chefs to create, invent and test their dishes.
At Babylon they are very happy to cook many items from their menu in a wonderful Inka oven. A combination of both grill and oven in one, which works with charcoal and wood, sealing, smoking, grilling and roasting at high temperature which allows their chef to grill and roast without baking the food. The result is a best described as delicious, with a unique texture and juiciness. Using 40% less charcoal consumption that a usual grill this eco friendly oven is enclosed therefore reducing the flames and prevents the food drying or burning. Love this place!
I love my slow juicer, it’s too big, ugly, hard to clean and too noisy but I really enjoy the amazing stuff that comes out of it again and again!
Today I discovered a new vegetable very suitable for juicing; red cabbage.
Not only the colour is spectacular but It also happens to help lower cholesterol, and because it’s part of the cruciferous family of vegetables, cabbage may help lower the risk of many types of cancer. But did you know that red cabbage contains almost twice the vitamin C as green cabbage? Here are some other red-cabbage facts you maybe didn’t know:
The rich red color of red cabbage is due to its concentration of anthocyanin polyphenols. These flavonoids are said to act as an anti-inflammatory, and play a therapeutic roles in a number of human diseases. Keep in mind that both anthrocyanin and vitamin C are water-soluble, so try to just use a small amount of water with your cabbage, and the less cooking time, the better.
In addition to being packed with vitamin C and anthocyanins, red cabbage is packed with fiber, vitamin K, vitamin B6, potassium and manganese, and also contains thiamine, riboflavin, folate, calcium, iron, and magnesium.
It’s the glucosinolates in cabbage that get the award for their “anticancer” benefits. Red cabbage is one of the best natural source of glucosinolates. In cabbage, glucosinolates get converted to isothiocyanate compounds that, according to research, are said to aid in the prevention of cancers like bladder, breast, colon, and prostate.
Red cabbage can be sautéed and enjoyed on its own; it can be used for salads or, you can get fancy and use it like I did in a raw vegetable juice by adding a Granny Smith, fennel and ginger to it!