Kaliyoga

Since becoming gluten free, travelling has become a tall task. Exploring the world, anyone with allergies, intolerances or autoimmune diseases will know, always involves a lot of research, preparation and a significant amount of stress upon arrival to ensure that eateries will cater well and not result in illness. It is incredibly unusual therefore, that I get the chance to travel to a 100% gluten free destination. Being invited with my good friend Alice (@glutenfreealice) to experience not only the yoga on offer at Kaliyoga but the totally free from cuisine too was a huge privilege.

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Kaliyoga was founded by Rosie and Jonathon Miles back in 2002, who ventured to Spain in search of a location for a brand new yoga retreat. It was there, in the Alpujarra region in Andalucia, that they set up the first branch and 11 years later went on to establish a sister retreat in Puglia, Italy. The retreats offer a 6 day yoga experience, with cycling or walking activities too and work according to three basic principles: truth, wisdom and love. Guests are served three beautiful vegan meals a day, put together by a hard working team with guest seasonal chefs who all share one thing in common – a passion for delicious, plant-based food.

I had never followed a vegan diet before and what I was met with on day one totally exceeded my expectations. Upon arrival, we were met by the smell and sight of freshly baked gluten free bread, summer minestrone soup and beautiful, vibrant salads with mounds of crunchy seeds and herbs. “People fail to realize that there are a hundred times more vegetables, fruits, nuts, seeds and grains than there are animal products,” guest chef Francesca, who has a vegan catering business in her hometown of Colorado, told me in an interview. “When you realize this, you start to see cooking vegan as a limitless possibility of flavors, textures and combinations, and cooking with the natural foods the earth grows and the sun nourishes is a truly beautiful thing,” Francesca added.

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Obviously elated that everything on the menu was gluten free, I could not wait to see what other delicious concoctions Francesca had in store for us. “A fully gluten free kitchen is very important to Kaliyoga,” Francesca told me. Founders Rosie and Jonathon began to see the demand for coeliac friendly cuisine several years ago and decided to make the switch to ensure that it was a totally inclusive space. “Before coming to work for Kaliyoga, I wasn’t a fully GF chef, but working here and eating the food I’ve been making made me realize that gluten free can sometimes mean much more natural and wholesome foods that are very high in fiber and minerals,” Francesca said, listing buckwheat flour for pasta or almond or sorghum flour for use in pizza crusts as her top discoveries in the kitchen.

Francesca admitted that gluten free cooking is sometimes challenging, especially when it comes to baking. “It’s definitely a science and it takes a bit of manoeuvring but once you get to know your best flours (mine are: quinoa flour, buckwheat, brown rice, almond flour, organic corn flour, chickpea flour) then the rest is just practice,” she said.

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The food choices were always a welcome surprise, and the menus kept a secret until the moment of the meal. As someone who cooks a lot for friends and family, I was positively overwhelmed to be free from decision making in this regard for a week and presented instead with colourful, filling meals each day, which at dinnertime involved three delicious courses. I don’t think I will ever forget the taste, texture and smell of the homemade pumpkin gnocchi I was served one night, which came tossed in a spicy red pepper sauce with local asparagus on the side, or the smooth fennel and pear soup which came topped with local olive oil and crunchy seeds.

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Desserts always exceeded expectations – a course which was undoubtedly won by the raw cheesecake with berry coulis and fresh strawberries. On two days, the non vegan crowd were surprised with a selection of local cheeses and eggs to accompany brunch, which were all delectable and allowed us to sample more of the local Puglian produce.

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After just 24 hours at Kaliyoga and three yoga classes lead by the incredible Tashi Dawa, I already felt a release. My body was less tense, my mind less heavy and my stomach free of complaints. I totally embraced the opportunity to be caffeine and alcohol free for the week, which allowed me to focus on my yoga practice and nourishment – two things which I had rarely given time to back home in London.

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It is also easy to be relaxed at Kaliyoga. When you’re not taking part in a yoga class, or cycling in the countryside, the environment onsite encourages tranquility and breaks from social media or technology. When I first heard this I will admit I was nervous, as my lifestyle means I am usually glued to my phone. There was however something incredibly refreshing about removing myself from the outside world, and totally focusing on rejuvenating my mind and being kind to my body, which included spending time with the retreat dogs, Tommy and Akira and their friend – Nabuco the donkey.

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Rejuvenation also came thanks to the food I was eating. Gluten free food can often be full of sugar and unpronounceable ingredients but at Kaliyoga I was able to consume food that was only doing my body good, which is a feeling so great, I honestly can not put it down into words. Thank you, Kaliyoga for such a wonderful and refreshing experience – I am already planning my return and cannot wait for more yoga, peace and gnocchi!

For more information and to book your stay at Kaliyoga, please visit the company website

 

 

Gluten Free Rosemary Crackers

While I love to indulge in a traditional post-dinner cheese plate in true British style, sometimes I just have to give into my pre-meal craving. In the US, cheese and crackers are often enjoyed as an appetiser, and they definitely played a huge role in my household growing up. My mom would often put out a board of soft and hard cheeses with a selection of crackers and while obviously these were the gluten days, I still look back on them fondly.

After being gifted some beautiful rosemary by my friend Jessie, I decided to put it to good use and create some gluten free crackers which are naturally dairy free and can be paired with a selection of dairy free or regular cheeses. Enjoy with a cucumber gin and tonic for the perfect start to your dinner party!

Gluten Free Rosemary Crackers
(Makes Around 20 Small Crackers)

Ingredients

For the crackers:
2 x Cups Gluten Free Flour
1 x Teaspoon Xantham Gum
3 x Tablespoons Fresh Rosemary (chopped or torn)
2 x Teaspoons Rough Sea Salt
2 x Tablespoons Olive Oil
1 x Cups Water

For the Garnish:
1 x Tablespoon Olive Oil
1 x Tablespoon Fresh Rosemary
1 x Teaspoon Rough Sea Salt

Method

  1. Preheat oven to 225 degrees.
  2. Mix all the dry ingredients together in a large bowl.
  3. Gradually add the water and oil and mix quickly with a wooden spoon to create a dough. The dough should hold together and not stick to the spoon. If it sticks, add a little more flour to dry it out.
  4. Roll out the dough onto baking paper to create a layer with a thickness of around 1cm. Cut carefully into squares and separate on the baking paper before placing both onto a baking tray. Note – the squares, unless you use a cutter, will not be perfectly formed as the dough softens but fear not! I think this creates more of a rustic-looking cracker!
  5. Place in oven and bake for 8 minutes. Remove tray from oven and using a spatula, carefully turn all the crackers over and drizzle with the olive oil, rosemary and sea salt set aside for garnish, and return to the oven for a remaining 8-10 minutes or until golden brown.
  6. Remove from oven and allow the crackers to sit for 10-15 minutes before serving with an array of cheeses.