Exotic Spa Ritual

 

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Spa rituals at Spa Village Resort Tembok Bali call on ancient wisdom, the knowledge of medicinal plants and the restorative power of the natural environment.

Arriving at the sunny lobby of Spa Village Resort we receive the most relaxing of welcomes, as our feet are immersed in copper tubs filled with flowers, and we are treated to a head neck and shoulder massage. Nestled in a coconut grove on the exotic black sands of north east Bali, the tranquil resort is dedicated to wellbeing, creating a unique opportunity to rejuvenate and absorb the powerful essence of this sacred island.

All spa treatments begin with a Segara Giri pre treatment, which sees me sitting on the edge of a sunken steam bath with my feet resting on black volcanic sand. The warm misty vapours sooth my soul and clean my feet in an act of ritual purification. The next step of my journey is a Lapis Lapis (Malay Herbal Wrap,) ideal for detoxifying, reducing water retention and relieving joint pain. My therapist smothers me in lemongrass, ginger, galangal and camphor, then wraps me in hot towels. While my body gently steams in a warm and spicy cocoon, a slew of natural ingredients are applied for a traditional [Balinese Natural Facial]. A creamy mix of yoghurt and milk calms and cleanses my skin, a scrub of rice blended with turmeric and tamarind leaf gently exfoliates, while honey provide the ingredients for a soothing massage. A calming face mask of yoghurt and seaweed is followed with aloe vera gel to seal in moisturise.

I emerge, blinking in the sunlight to a beautiful vision of the deep blue sea glinting through the palm trees, and sip a warm and syrupy elixir of turmeric palm sugar and tamarind. It’s good to replenish with some healthy food after a spa treatment and the beachside restaurant edges an enticing, infinity-edged swimming pool. A Raw Vegetable Salad drizzled with roasted sesame dressing, is followed by a Poached Salak and homemade chocolate ice cream. Our spa day sadly draws to a close, its been a wonderful experience but one day simply wasn’t enough.

 

Spa Village Resort Tembok Bali  Jalan Singaraja-Amlapura No 100 Desa Tembok, Tejakula Buleleng+62 36232033

Food for healing

Turmeric: anti inflammatory, astringent.

Tamarind leaf : antioxidant, vitamin C and A.

Honey: calmative, antioxidant and antibacterial.

Lemons: contain AHA’s and BHA’s which remove dead skin cells and help clear acne, and discolouration.

Yoghurt: multi vitamin superfood that makes the skin glow with freshness

Seaweed: packed with vitamins C and A to restores moisture levels and revitalises the skin.

Aloe vera: deeply moisturising, reduces dark spots and blemishes.

 

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Taksu Ubud

 

IMG_7474  Tucked into a quiet lane in the heart of Ubud, Taksu translates in Balinese as “the indescribable essence of spirit,” and provides a serene haven in which to relax and unwind. A charming garden filled with cascading rock ponds and meandering paths gives way to a leafy gorge dotted with scenic spa pavilions.

Well established on the Ubud scene, the spa and restaurant have been operating for the last seven years, while the quaint Taman Taksu Garden Cafe makes an inspired new addition. Open-sided wooden pavilions overlook the medicinal herb garden, where leaves are plucked fresh for my Pagagan Juice a traditional remedy known as pennywort in English, believed to be beneficial in maintaining youth. Our round of drinks also includes [Coconut Water] served in customised coconut-shaped ceramic dishes, and a Bali Summer blending watermelon, strawberry and apple with a lemon citrus kick.

The menu, prepared by Balinese chefs Ketut and Adi, offers something for every mood and every appetite, with a good selection of raw food, gluten free, vegan and vegetarian fare, as well as chicken, duck and seafood. Produce comes straight from Taksu’s own organic gardens, located in the nearby hills, and dishes include crunchy organic salads, homemade pasta and panini, Indonesian classics, hearty soups and grills, and divine desserts.

We start with a couple of raw dishes. The Strawberry Bisque is a chilled and frothy blend of fresh strawberries and yoghurt, while the generous slab of Zucchini Lasagne that follows is truly excellent, a tasty testament to the imaginative possibilities of raw food. Thinly sliced marinated zucchini is layered with fresh tomato, basil and peppers, with a tangy marinara sauce, creamy cashew ricotta and an ever-so -slightly sweet pesto.

Changing the pace a little we order some good and spicy Nachos piled high with black beans, homemade salsa and creamy guacamole, and a Salmon Panini made with home baked brown bread topped with swirls of cured salmon, red onion, lettuce, dill and dollops of cream cheese. Dessert is a light and fluffy Cheesecake sweetened with a thick strawberry coulis, and a spongy Truffle Chocolate Cake Gateau with a rich chocolate filling.

As well as daily yoga and dance classes, Taksu offers interesting workshops and retreats of the alternative healing persuasion, as well as Cranio Sacral therapy, Traditional Chinese medicine, ozone therapies and spa treatments including the Divine Pampering Ritual which is accompanied by a two-course healthy lunch.

Taksu Spa and Restaurant Jl Goutama Selatan Ubud  +62 361 971490

Bali Detox: Tropical porridge

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Detox Day 13

Porridge makes a great start to the day.  Low in fat, but high in fibre, oats have the highest protein of any grains and also help reduce cholesterol and curb the appetite.   I usually like to add a little organic palm sugar to my porridge, but found that by adding strawberries  and just a little coconut cream that it was quite sweet enough.

  • 1 cup organic oats
  • 2 cups water
  • 1 – 2  tablespoons coconut cream
  • 1/4 cup shredded coconut
  • 1/2 cup strawberries
  • 1/4 cup sunflower and pumpkin seeds
  • 1/2 teaspoon cinnamon

Cook the oats and water in a pan over a low heat, add coconut cream and cinnamon. Serve sprinkled with strawberries, coconut and seeds.

*Lightly dry fry the sunflower and pumpkin seeds if you want a crunchier topping

Ultimate Bali detox recipe

bok-choy

Detox Day 7

So far, so good. I am one week into my detox and have to say I am feeling great. The first couple of days left me feeling a little light headed and plagued by  headaches, but by day three I was starting to feel like my system had been kick started and everything was working better. I have really enjoyed making the time to source organic vegetables and fruit and to prepare healthy and nutritious meals that I am eating mindfully. I have been eating spinach and bok choy almost every day, and this is one of my favourite recipes.

Wilted greens with garlic and sesame

  • 1 tsp. olive oil
  • 1 clove garlic, minced 1 large bunch spinach , stemmed
  • Salt and freshly ground pepper to taste
  • 1 tsp. sesame seeds for garnish

Warm oil in large fry pan  over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.

Health benefits of bok choy

Dark leafy greens are a nutritional powerhouse, rich in antioxidants, vitamins, minerals and phytonutrients like beta-carotene and lutein. Chlorophyll helps eliminate environmental toxins from heavy metals and pesticides  and helps to protect the liver. Some people find the bitterness of greens a little overbearing, however tossing greens with garlic, salt and pepper takes the edge off the bitterness, and sprinkling with sesame seeds adds some crunch.

Bali Detox: Hummus and Tahini

2013-08-26 12.33.00 I have always loved hummus but for some reason it had never occurred to me to make it myself, but as my endeavour this week is to get creative in the kitchen and avoid buying anything processed the time has come to make my own hummus, and its actually way simpler than I thought. While I love sesame seeds I am  not a huge fan of tahini, so I made my first batch without any. It tasted great, but the next day I experimented with making my own tahini as well and adding a little to the hummus –  it tasted good as well, so its  just a matter of personal preference I guess.

When it comes to preparing the chick peas its always best to buy them dry, soak overnight and then boil until tender (about 1hour – 1 half hours) they hold their taste and form far better when prepared this way – whereas chick peas out of a can tend to be a little mushier.

Hummus Ingredients

  • 2 cups chick peas (soaked overnight and boiled till tender)

  • 1 clove garlic, crushed

  • 2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1 tablespoon olive oil

  • sprig of parsley (finely chopped)

  • 2 teaspoons tahini (optional)

Method: Place the chick peas in a blender and mix until smooth. Add olive oil, crushed garlic, salt, cumin and tahini (optional). Lightly blend, serve sprinkled with parsley

Tahini recipe

  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.