Archivo de la etiqueta: VEGAN RESTAURANTS IN SPAIN

Publicado el 8 May, 2020

Tu retiro MasQi en casa #8

Estamos en plena desescalada en un mes lleno de esperanza, luz, flores y vida. Y os adelantamos una buena noticia, ya tenemos fecha de apertura en MasQi, el 26 de junio, estamos felices y con ganas de que vengas a cuidarte y a llenarte de energía. Aquí tienes material para ti. Despierta las ganas de estar bien, ¡la llave la tienes tú!

Sigue leyendo

Publicado el 1 Abr, 2020

Condé Nast Traveler 2020 Award

We are in luck! MasQi, The Energy House has been awarded the prestigious international Condé Nast Traveler 2020 award, the “Best Holistic Hideaway ” within its Spa Guide 2020. The award was collected by Sonia Ferre, founder and owner of MasQi, at the annual gala held in London at the end of January.

This award is further recognition of the trajectory of this unique wellness concept, located in the Sierra de Mariola Natural Park. MasQi, The Energy House has already received visits from guests from all over the world who have benefitted from its philosophy of learning to live life in a healthier, fuller, more conscious and calm way.  We help our guests to find inspiration and strength by providing the necessary tools through the practice of yoga, meditation, bio-energetic therapies, mentoring or ayurveda.  Bio-gourmet food, a beautiful farmhouse and a dome surrounded by nature, complete a spectacular process of change where one can acquire new lifestyle habits.

MasQi constantly receives visits from national and international journalists.  They do a great job of disseminating information, as has been the case of the Inspectors of the Condé Nast Traveler Guide. “An award in this category provides us with another incentive to continue working with enthusiasm and strength in the MasQi project, which was born with the purpose of sharing knowledge and improving the life of all who pass through here. “A big thanks to you all” says Sonia Ferre.

Publicado el 6 Feb, 2017

CEVICHE DE ADZUKIS WITH AVOCADO AND CITRUS

Ceviche de Azukis

Ceviche de Azukis

We now present a very original Ceviche made with legumes.  In this case we have used adzukis, in a Peruvian style recipe.

 

Ingredients for 4 people:

-200gr adzuki beans

-1 large avocado

-2 lemons

-2 limes

-1 red onion

-2 tablespoons chopped fresh coriander

-Salt

-Pepper

-2 tablespoons Extra Virgin Olive Oil

 

Method:

The first step is to cook the adzuki beans.  Once they are cooked but still firm, strain and reserve their water.  This broth can be drunk as a tea and has many properties such as facilitating digestive processes, regulating blood sugar or protecting the heart and nervous system.

Once drained, rinse in cold water and drain well again.  Put in a large bowl.  Next, add the juice of the lemons and limes to the adzuki beans.  Then add the chopped fresh coriander, dice the red onion and avocados and add that too.  Add salt and pepper to taste, then a little extra virgin olive oil.  Mix slowly to avoid breaking the beans.

Finally let it stand for 2 hours in the fridge prior to serving.

Publicado el 1 Feb, 2017

WHOLEGRAIN RICE WITH MUSHROOMS AND VEGETABLES

Arroz integral con setas, tomate seco y ajos tiernos

Arroz integral con setas, tomate seco y ajos tiernos

Today we present one of our favorite recipes, wholegrain rice with mushrooms, sun-dried tomatoes and spring onion.  Enjoy!

Ingredients for 4 people:

-150gr of wholegrain rice

-3 bunches of spring onions

-100gr seasonal mushrooms

-100gr button mushroom

-100gr fresh shiitake (if not available, you can use dried shiitake)

-20gr dried black trumpets

-100gr sun-dried tomatoes

-Olive oil

-Ground paprika

-Salt

-Saffron

– Ground ñora pepper

 

Method:

Firstly, cook the rice (using twice the volume of water to rice) in a saucepan with the saffron, ground ñora pepper and a pinch of salt.  Whilst it´s cooking, hydrate the dried mushrooms and tomatoes in water.  Once the mushrooms are hydrated, chop them.

Now, using a paella pan, gentle fry the spring onions, then all the mushrooms and finally the previously hydrated sun-dried tomatoes.  Add a little paprika and turn off the heat.

When the rice is cooked, drain and add it to the paella pan, then add one-third by volume of vegetable stock.  Let stand until the rice has absorbed the stock, followed by a further 5 minutes.  Serve immediately.