We see the food we eat as the primary way of gaining and maintaining a healthy body and mind. Each ingredient forming a part of our recipes and our dishes ends up forming a part of our bodies.
In our kitchen, we use vegetarian, and to the biggest extent organic, local and seasonal ingredients. We avoid processed food in favor of ingredients that still have their natural properties intact.
We cook our food with maximum respect, to avoid destroying enzymes and nutrients. For this reason, we usually use the dehydrator, slow heat, or a wok. We always keep the different macronutrients in mind, to create dishes and combining the ingredients that are easy on the digestive system and that will flood your system with live food.
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We can offer vegan options, as well as diets adapted to gluten free or dairy free diets or keeping in mind other food intolerances.
In our retreat we exclude the following ingredients:
However, our food does include delicious spices, organically grown aromatic herbs, mushrooms, algaes, seeds, nuts and legumes.
During the week-long retreat you will be able to see and feel for yourself how a clean and conscious diet increases your well-being, helping your body eliminate toxins and toning your organism with important nutrients.
Born in Barcelona, Rosa moved to Mallorca at 17 years old and quickly fell in love with the island.
After successfully opening and running two restaurants in Palma, she grew an interest in nutrition and its healing power and started her training in these areas (Masters in Vegan and Vegetarian cuisine).
Once understanding and realizing the importance of food and its direct connection to health, this yoga-lover couldn’t get enough of all the new and exciting knowledge and couldn’t wait to put it to good use.
Her winter stays in Asia leave an important trace in most of her dishes, where it is easy to find spices, fresh herbs, seeds, seaweeds and all kinds of fruits, veggies or pulses, in an original mix of tastes and flavours. Rosa’s cuisine is mainly plant-based, intuitive, a little bit transgressive and very creative. Paying particular attention to cooking procedures and showing deep respect for original ingredients, she firmly believes that what we eat will also nourish our soul. This is why it’s worth to cook putting all our love in it.
In 2017, she starts her professional collaboration with Cal Reiet, where she has been able to elaborate gluten free, sugar free and her own vegan recipes daily for breakfast and where she has also been sharing her knowledge with guests and readers by publishing monthly recipes on Cal Reiet’s blog.
Nowdays she is doing the expert level course on natural and holistic nutrion at Instituto Holistico de Higiene Vital (Madrid)