Ibiza Retreat Recipes!

When you’re living the Good Yoga Life, yoga leggings, cocktails and yummy food all have one thing in common… the more colourful THE BETTER!

Meal times at our Ibiza yoga retreat involved using tonnes of fresh Spanish fruits and veggies to fill everyones plates with as much colourful, healthy goodness as possible. Judging by the empty platters, happy faces and many requests for the recipes, we nailed it! Read on for two recipes from the retreat created by our resident yogi and chef Suzie (Life In Full Colour).

Homemade (in Ibiza!) Sugar-Free ‘Buckinola’


Makes a big kilner jar full

– Ingredients –
200g buckwheat groats
200g gluten free rolled oats
50g chia seeds
100g mixed seeds (we used pumpkin, sunflower and linseeds)
1/2 teaspoon himalyan salt
3 teaspoons cinnamon
4 tablespoons honey
2 tablespoons coconut oil, melted
2 very ripe bananas
a little water

– Method –

1. Before you do anything else get your oven preheating to 170 degrees.
2. First, melt your coconut oil and then mash the bananas into it using a fork and stir the honey in to the mixture. Set this to one side.
3. Then add all the remaining dry ingredients to a separate big bowl, and mix together really well. Then just add the sticky ingredients to the dry ingredients, mixing it all up really thoroughly so you start to get little clumps and clusters, if it still seems way too dry then add another mashed banana and a teeny bit of a water.
4. Spread out on a baking tray and let it cook for 10 minutes – then give it a little shake and break up any big lumps and pop it back in the oven. You want to bake it for around 30-40 minutes, until the granola starts to turn golden brown and crunchy, rather than soft – you can usually smell it starting to cook and become all delicious!
5. Once it’s all baked through whip it out of the over and allow to cool completely before storing in a jar or container – this is really important as if you don’t let it cool it’ll go soggy. 

Enjoy with coconut yoghurt, almond milk, fresh fruit – or just by itself by the handful!

* * *

Butternut Squash and Quinoa Balls with Shredded Purple Salad and Sweet and Sour Sauce


– Ingredients –

For the Butternut Balls
One cup of quinoa (cooked and cooled)
One cup of brown rice (also cooked and cooled, or if you don’t eat rice then you can just make these with quinoa)
1 tablespoon of soy sauce
1 teaspoon cider vinegar
1 teaspoon Chinese 5 Spice
1 Butternut Squash, roasted whole in the oven for about 1 hour and then allowed to cool.
Bowl full of sesame seeds
Coconut oil, for frying

For the Purple Salad
1 small red cabbage
1 medium beetroot
3 medium carrots
1 inch peeled fresh ginger
1 handful fresh coriander
1/2 cup raisins
1 tablespoon sesame oil
2 medium limes
1 tablespoon apple cider vinegar
1/2 teaspoon salt and pepper
For the Sweet and Sour Sauce
4 Fresh tomatoes
1 Tin of chopped tomatoes
Soy sauce
Chilli flakes or fresh chilli
1 teaspoon honey
1 teaspoon vinegar
Salt and Pepper

– Method –

  1. First take your roasted and cooled butternut, peel or slice off the skin and scrape out the seeds and add all the remaining flesh to a bowl. Mash up with the spices and soy sauce and vinegar. Then stir in the grains, you might want to amend your quantities depending on the size of your butternut, you want pretty 50/50 grains to butternut.
    2. Start to mould the mixture into ping-pong ball sized balls, get some music cranked up for this as it can be a repetitive job! Roll each one in some of the sesame seeds so they are all well coated. Once they’re all rolled pop the balls in the fridge to firm up ready to be fried later.
    3. Now make your salad, just by shredding the veggies using a grater or a processor, and then add the ginger by grating it as finely as possible and then the herbs, all chopped up. Stir in the raisins and then finally dress the salad with the oil, lime juice vinegar and seasoning.
    4. Next make your sauce simply by chopping up all of the tomatoes and adding to a pan with all of the rest of the sauce ingredient, and allow it to simmer away while you’re cooking the balls…
    5. To finish the meal just heat up some coconut oil in a big frying pan and once it’s piping hot add the balls, frying them in batches making sure the seeds on the outside start to go slightly golden before moving on to the next batch.
    6. Once all the quinoa balls are cooked serve up piled on top of the salad, and add the sauce on the side to drizzle all over your delish dinner!


Chocolate Coconut Cake
May 20, 2016