If you ever decide to go to Ibiza here is a must-do: go for breakfast or lunch to La Paloma and go back for a romantic dinner as well as they have different owners and therefor changing menu’s during day and night time!
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!
Model, photographer and muse of Triumph Essence, Helena Christensen has designed her second lingerie collection under her own label “Helena Christensen for Triumph” Helena not only represents the most desirable qualities of women today, she also embodies everything Triumph stands for.
This season Helena designed a collection that includes delicate elements: “In a few words I would say my new collection is poetic, captivating and bold. As in my last collection I again worked with pastel colours. These bleached colours remind me of vintage styles, which I am really passionate about.”
Helena Christensen represents the essence of modern women today – with a strong personality, creative instincts, professional ambition and feminine allure. Again Helena modelled her collection in New York – shot by her good friend and world-reknowned photographer Guy Aroch – and had full creative direction on the photo shoot. I love this woman and her collections for Triumph!
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!
Jimmy Nelson (Sevenoaks, Kent, 1967) started working as a photographer in 1987. Having spent 10 years at a Jesuit boarding school in the North of England, he set off on his own to traverse the length of Tibet on foot. The journey lasted a year and upon his return his unique visual diary, featuring revealing images of a previously inaccessible Tibet, was published to wide international acclaim.
Soon after, he was commissioned to cover a variety of culturally newsworthy themes, ranging from the Russian involvement in Afghanistan and the ongoing strife between India and Pakistan in Kashmir to the beginning of the war in former Yugoslavia.
In early 1994 he and his Dutch wife produced Literary Portraits of China, a 30 month project that brought them to all the hidden corners of the newly opening People’s Republic. Upon its completion the images were exhibited in the People’s Palace on Tiananmen Square, Beijing, and then followed by a worldwide tour.
From 1997 onwards Jimmy began to successfully undertake commercial advertising assignments for many of the world’s leading brands. At the same time he started accumulating images of remote and unique cultures photographed with a traditional 50-year-old plate camera. Many awards followed. When he started to successfully and internationally exhibit and sell these images, this created the subsequent momentum and enthusiasm for the initiation of Before they Pass Away.
One of my favourite series of the 30 tribes he photographed is the series on the ancient Arctic Chukchi community who live on the peninsula of the Chukotka. Unlike other native groups of Siberia, they have never been conquered by Russian troops. Their environment and traditional culture endured destruction under Soviet rule, by weapons testing and pollution.
Due to the harsh climate and difficulty of life in the tundra, hospitality and generosity are highly prized among the Chukchi. They believe that all natural phenomena are considered to have their own spirits. Traditional lifestyle still survives but is increasingly supplemented.
Gwyneth started goop in the fall of 2008 to share all of life’s positives. From creating a delicious recipe to finding a perfect dress for spring, Gwyneth began curating the best of lifestyle to help her readers save time, simplify and feel inspired. Determined to publish a genuine and resourceful issue each week, for many, goop has become their most trusted girlfriend on the web.
Goop has since grown into an eminent lifestyle publication, dedicated to informing and positively inspiring its audience. Goop gives readers exclusive access to recipes, travel guides, fashion, wellness tips, cultural notes and more. Incorporating the knowledge of expert contributors and tastemakers, along with our own editorial eye and uncompromising style, issues are delivered straight to your inbox every Thursday.
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