We love it here when fellow vegans meet, eat together and become friends. Christmas is a time to be with like minded people. To feel the energy of love and companionship. At Vegan Life Energy we love bringing people together. We love to prepare delicious meals for all to enjoy. For us Christmas is celebrated a little differently we do not have a Christmas tree or the usual commercial trimmings. We prefer to celebrate with good company and great food, to relax, discharge knowing that all food is lovingly prepared without harm to others. To enjoy the peaceful nature that surrounds us and the soft melodic sounds of the waves from the Mediterranean sea.
This year we have reduced our prices for December so that hopefully enjoying a vegan Christmas with us will be affordable for everyone.
Double Room rate – 30 euros per night with breakfast
Studio Apartment rate – 60 euros per night with breakfast
One Bed Apartment rate – 70 euros per night with breakfast
Two Bed Apartment rate – 80 euros per night with breakfast
Sometimes these experiences can lift us and some can bring us down.
We were designed as human beings to have a full range of emotions and feelings. We are a beautiful and complex mix of energy signals constantly transmitting outwards and also receiving signals inwardly-
Our light can easily be dimmed and when that happens our energy levels are zapped. If this is left unchecked we start to doubt ourselves, we see our achievements as small. We loose interest in the things that gave us pleasure.
Seeing a therapist is liking turning your light back on.
Super moist, light and fluffy sponge cake recipe from our Vegan Life kitchen. Easy to make, no refined sugars plus GF. Will keep for 3 days in the fridge, its a good idea to wrap the cake with foil if you are not eating the same day as this stops the cake from drying out in the fridge.
2 and 3/4 cups of buckwheat flour
1 large tbsp of baking powder and 1 large tbsp of bicarb of soda
1/2 Cup of Vegan Milk mixed with 1/2 cup fizzy water to make up to 1 cup (I used Soya Vanilla milk)
1/2 cup of olive oil (I used cold pressed)
1/2 cup of blended date paste or maple syrup
1 Cup of fruit juice (any juice works well, I used orange juice)
1 tsp apple cider vinegar
Add the flour to one large bowl. In a second bowl add the oil, syrup and juice.
Slowly alternate by adding a little of the flour, then a little of the milk to the oil and syrup. Whisk to blend the ingredients together. When all the flour and milk have been added to the oil and blended well together add the tsp of apple cider vinegar and whisk briskly for several minutes.
Add your sponge batter to 2 two greased 9″ sponge spring form round pans and bake in the oven 170 C for 35 mins or until tops are golden and feel springy. Turn out when cool.
In your blender add 200g of nuts, cashews work well as do hazelnuts, add dates to sweeten 3-5 depending on taste, you can also add vanilla or cinnamon for flavour, then add a little water to cover the nuts. Blend until you have a good frosting consistency. Spoon over the top and centre of the two sponges and layer with fruits on the top.
After the brief rainy spell the garden is green and refreshed. Thumbs up Mother Nature.
We are looking forward to enjoying many weeks ahead of sunshine and blue skies with you. A time for us all to enjoy walking bare foot on the sand and enjoying a paddle or swim in the sea.
Pili and Mili our hens roam freely in the gardens and siesta in the house. They still love to be fed sweetcorn or lettuce.
We have changed our cooking style slightly for the evening meals. We no longer use processed foods, saturated oils or sugars. Our meals are simple and nourishing whole foods. Desserts are sweetened with dates, apples or bananas. Our evening meals are reduced to 12.50 per person to include drinks and dessert.
Our new evening meal options are: Whole grain lasagna, Whole grain rice, Whole grain pasta, Quinoa (Wheat or GF) Sweet Potatoes, Shepherds Pie, Tortilla, Paella all with Tempeh, Tofu or Edename (Accompanied with a large amount of cooked vegetables and or salad)
Desserts range from: Black Bean Chocolate Brownies, Carrot Cake with frosting, Glazed Apple or Strawberry Tart, Lemon Cheesecake, Seasonal Fresh Fruit.
The Fallas are unique to the Valencia region and are celebrated annually in March. During this time there are plenty of events going on in the town of Denia. Have included some photos of past fallas in Denia and what to expect. Its very loud, very colourful, very beautiful with lots of music and dancing in the streets for all to enjoy.
A total of twelve Fallas Commissions (Fire Monument Associations) participate in the Fallas festival in March. You must not miss these festivities where pyrotechnics and entertainment are the main events.
Music bands performing in the streets, “mascletaes” (firecrackers), traditional music, lunches and popular dinners, fireworks. “Plantà” (settling of bonfires), floral offering parade to Our Lady of Desamparados, etc.
La “Plantà” de las Fallas
Installation of the Falla monuments in various city districts), the “mascletà” (Firecracker Display): a large number of firecracker rockets are fired in each Falla district, at approximately 14:30, which fill the city with noise and gunpowder. the street parades: the “Falleros” (Falla members) dance through the streets accompanied by the music bands of their falla association.
The flower offering to the Virgen de los Desamparados (Virgin Mary of the Homeless)
One of its main events, the Falla members put on their gala costumes and participate in the procession to the Virgin Mary with bouquets of flowers which are deposited in the Statue’s robes.
The “nit del foc” (Night of Fire) Fireworks display
La “cremà” (Falla bonfire)
All the falla monuments are burned, thus concluding the holiday. First, the children’s fallas are burned, followed by the larger adult fallas later on. In Dénia, the falla monuments are not burned at the same time and they follow a progressive order. This allows tourists and residents to enjoy the cremà (bonfire) of several fallas monuments.