Combine Parrots, a playground, an enormous heated pool with a 6″ shallow end and wine and you get pure and simple magic for families. This place truly enchants us! They have a glorious outdoor seating area, a spectacular place to socialize and all the amenities you could ask for. This is truly a place that is family friendly.
We haven’t stayed at the hotel, but as far as entertainment goes, this is the place. We go often in the afternoons and have a little glass of white wine and bring our daughter to swim. If we just let her swim we don’t get charged. The playground is pretty much available for playing and the parrots are just next to the playground.
We often meet friends at the hotel to play with. It is so much fun!
If you are visiting Antigua this is really the only hotel to stay at. If you live here, why haven’t you been?!
Right now I just can’t get over the holidays being over. So I’m eating cookies, and I think they have mold on them, and I don’t care. I’m eating peanut butter and drinking wine. All this after eating the Tomato, Avocado and Sprouts on Gluten Free Bread Sandwich that I am about to present you with. I don’t know where the 50/50 part of our m.o. plays out here, lets say it’s PHSD (post holiday stress disorder) and forget about it.
Anyway, we know it’s pretty cold back in our homeland about now. Especially for you NY’ers. Cleveland, Cincinnati, Pennsylvania. Sucka’s! Small violins playing loudly. We did our time in the snow and will surely do it again and love it.
Enough. Whats for Lunch today? I don’t want to bore you with a long story about how we came to this amazing lunch experience, so let’s cut straight to the chase. Here is our offering, a taste of summer in the dead of winter. This is a variation on our last “What’s for Lunch” post. We eat a lot of sprouts and avocados, and we push them hard for health, so lets present a sandwich this week. Even though it is not the season for tomato sandwiches, you can still make a good one now. You’ll just have to drop $11.50 at Whole Foods/sandwich for the fixin’s. Just playin’, we miss Whole Foods big time. The sandwich; homegrown, gluten free, fresh cut, whole food, super sprouted goodness. Vegan, lots of raw, gluten free, soy free, organic, local, incredible.
outrageous sproutlyness.
Built with: Avocados from the tree by the lakefront, tomatoes from the market, fresh baked gluten free bread, cashew mayo blended in the Vitamix, homegrown basil and lettuces, Real Salt sea salt, organic olive oil. If you don’t have a Vitamix, just get one. If you don’t have an avocado tree, too bad.
Future posts will include our gluten free baking experiences and recipes, so for now I’ll just say, we made the bread, and it’s good. Really good. Even on a broke-ass oven we made it good. Thanks Bob’s Red Mill for your gluten free flours, and thanks Salud Para Vida in San Pedro de Atitlan for hooking us up with lots of the necessary ingredients for the bread.
As far as the lettuces go, everything grows like crazy here for some reason. Rache planted some seeds and a couple of months later we ended up with a seriously nice lettuce mix and some homeland basil that is hard to find here. Our friend Lea calls it Real Basil.
On the subject of growing, you may know we grow our own sprouts. If you have an extra 10 minutes a day then you can too.Try this one, we live by it.
Tomatoes are hard to find in the winter but can definitely be had. Thats why it’s a special treat, right?
Cashew Mayo is crazy easy and a great light, raw, vegan option. Blend a cup of raw cashews, 1/2 cup of water, 1T olive oil, 2 t coconut vinegar. (We love this stuff.), 1 t lemon juice, a couple drops of coconut sweetener (hold up- you haven’t heard?) then some sea salt to taste in the Vitamix until creamy.
Avocados are always available. Dig in.
The rest is easy. You know how to make a sandwich, so have at it, and enjoy a little summer in your winter.
One of our all time summer favorites, we love embracing the local produce and offering ourselves a little treat of a healthy veggies wrapped up.
Note: We always keep our fresh collard stems in water until we are ready to eat.
First we prepare the Sunflower Cheese Paste and set it aside. Use the below ingredients and Vitamix all together:
Sunflowers
Nutritional yeast
Salt
Lemon
Next you simply cut up anything and everything you might want to have inside. We like to mix it up and if we are in a rush we typically just do mushrooms, spring onions, tomatoes and avocado. Above are a number of different kinds of varieties we can or do include on special occasions.
Then we pull out our freshly washed and well hydrated collards, cut the stems off the base and spread the Sunflower Cheese Paste, maybe a teaspoon or so.
Finally you add in the ingredients you want and then roll it up! We sometimes tie with lemongrass, but it is fine on its own too. These last for 3 days in the fridge, but are best the first day!
What do you do when the weather sucks? Host a Winterfest, filled with fresh food! This is a very easy day to craft and it makes all the difference to do it with friends and family in attendance.
Sunday, in the middle of an up and down weather day with winter and spring (high temps, low temps / snow, sun) we had a delicious Vegfest, complete with locally grown winter veggies, and a variety of other options.
A small and intimate group, this offered us the chance to try out a few new options and really relax into the day. What a wonderful moment.
On the Menu (Everything is GF, V, SF, LDF, WF, MF, with the exception of the Tangerine Pudding and the Veggie Pancakes which had 1 egg in each batch):
Mushroom, Asparagus, Leek, Onion, Garlic and Brussels Sprout Scramble
Marishya’s Veggie Soup w/ a Parsley Dusting
Zucchini and Carrot Pancakes for Dipping
Tomato, Pine Nut Italian Salad
Fresh Green Salad w/ Mustard Seed Dressing
Hummus and Veggie Crudites
Broccolirabe Salad with Sesame Seeds
Tangerine English Pudding Squares w/ Tahini Almond Butter
And for Dessert:
TILT Raw Chocolates
Dehydrated Honey Dipped Orange Slices
Rosemary and Olive Oil Apple Chips
Roasted Sweet and Savory Mixed Nuts
For any recipes, please contact us and we are happy to send your way.
Fresh Green Salad w/ Mustard Seed Dressing
Tomato, Pine Nut Italian Salad
Mushroom, Asparagus, Leek, Onion, Garlic and Brussels Sprout Scramble
Marishya’s Veggie Soup w/ a Parsley Dusting
Hummus and Veggie Crudites
Tangerine English Pudding Squares w/ Tahini Almond Butter
Dehydrated Honey Dipped Orange Slices
Rosemary and Olive Oil Apple Chips
TILT Raw Chocolates
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Sunday, in the middle of an up and down weather day with winter and spring (high temps, low temps / snow, sun) we had a delicious Vegfest, complete with locally grown winter veggies, and a variety of other options.
