Pack your bags. Come and enjoy a relaxing break with us. Time to forget the alarm clock as breakfast is served here until 11am.

If you like the beach, you can access this from the gardens. We have beach chairs and parasols free to use anytime you like.

We could all benefit from seeing a Therapist ♥

The world we live in is made up of experiences.

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.

Ingredients:

• 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.

Frosting:

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.

We would love to see you this winter.

From October until end of March you can stay in one of our double rooms for just 40€ per night with breakfast included.

If you are looking for some winter sun book now and relax. The beach is just a few steps away.

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.