most food comes from our farm or neighbouring farms. cheese and olive oil are the only external supplies.
fresh
avocado — year-round, on-site trees.
vegies — leaves, roots, fruits, gourds.
salads — leafy greens and herbs.
fruits — tropical, on-site harvest.
berries — strawberry, rubus, mulberry.
protein
meat — goat and chicken.
eggs — free-range, daily collected.
cheese — six house-made varieties.
yogurt — house-cultured coconut milk.
nuts — four varieties, raw or toasted.
staples
porridge — black rice, sorghum, amaranth.
carbs — tubers and cassava pasta.
bread — gluten-free, baked on site.
cooked
shrooms — oyster and tree ears.
soups — four soups, made daily.
desserts — cookies, sorbets, waffles, chocolate.
drinks — coffee, tea, smoothies, shots.
sweet — honey and natural sugars.
spices — fresh and dried herbs.
formats
picnic — packed for the trail.
grazing — eat from the gardens.
snacks — rotating local menu.
diet philosophy
diverse plant sources, protein from legumes and animals, fermented foods for gut health. medicinal plants and spice crops add bioactive compounds for immunity.