eat
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.