Meals & Nutrition

Using only the best ingredients, each meal is not only a chance to enjoy good food and good company, it’s a chance to learn about the benefits of nutritious eating.

As the Azulfit resident nutritionist, author and busy working mom, Jo Dombernowsky has developed a vibrant, holistic approach to the food here at the retreat. Jo has carefully designed our menus to reflect her simple, yet effective nutritional principles and genuinely believes in the power of food to improve health, energy and general wellbeing.

Alongside her kitchen team, she helps to create an energetic and fun kitchen atmosphere, which is reflected in the delicious, and eagerly anticipated meals prepared on site; all of which can of course be enjoyed without self deprivation or guilt! Through her workshops, dedicated nutritionally focused retreats, blog and recipe book, ‘Truly Healthy, Truly Delicious’, this inspirational passion and knowledge is passed on to our guests.

The principles for Jo’s cooking

ALL MEALS ARE VEGETARIAN

Why? I believe that we eat way too much meat in the western world. On Fuerteventura it is impossible to find organic meat, another reason to avoid it. Furthermore it is a myth that vegetable protein is not good quality protein. It is true that if you eat only lentils, the quality is not good. But if you know how to combine foods, vegetable protein can be superior to animal protein.

ALL MEALS CONTAIN A BALANCED PROPORTION OF CARBOHYDRATES, PROTEIN AND FAT

This is the essential building block for a healthy meal.

I USE ONLY WHOLE GRAINS

In refined grains approximately 90% of all vitamins, minerals and fibre have been removed. What remains are empty calories. The body can’t cope with all the fast absorbable sugar, blood sugar becomes unstable and our energy level drops. Refined grains steal nutrients from the body. Whole grains contain many important vitamins, minerals, and also important fibres. I use a wide variety of grains and flours, including spelt, buckwheat, millet, etc.

I SWEETEN CAKES AND DESSERTS WITH THE MOST NATURAL SWEETENERS SUCH AS SWEET FRUITS (BANANA, PAPAYA, ETC), OR DRIED FRUITS LIKE DATES, FIGS AND APRICOTS

If more sweetener is necessary I add a bit of honey, agave syrup or brown sugar. In cakes I use whole grain flours and vegetable oils (very rarely butter).

I USE MANY SEEDS AND VEGETABLE OILS (NOT REFINED)

This is to incorporate healthy fats (omega 3 and 6) and adds taste and texture.

I USE MANY INGREDIENTS AND SPICES FROM ASIAN AND MOROCCAN KITCHEN

Ginger, garlic, soy sauce, coconut milk, cardamom, cinnamon, cumin, curry, chili, cilantro, mint, basil, tofu and all nuts and seeds – all of these create taste and interest, as well as having health and healing properties.

“I sincerely hope you will enjoy my dinners as they are prepared with a lot of thought and love. Here is to a healthier you!”
Jo Dombernowsky, Nutrition Advisor

Please note, although we try to accommodate for the most common allergies, we cannot guarantee a nut free kitchen. This is because the meals are vegetarian and pulses and nuts are often used as healthy protein sources. Therefore if your allergy is extreme, we will do our best to provide you with meals, but will not be held responsible for cross contamination.

“Through appropriate nutrition you can add years to your life and life to your years. Giving the body the right proportions of nutrients, we can gain health, energy, vitality and live longer and healthier lives. Nutrition is fundamental for physical and mental health.”