The Almond Diaries by Carina Cooper

AUGUST
How beautiful it is to do nothing, and then rest afterward”
Spanish proverb.
During the August heatwave here in Ibiza, the above proverb resonated deeply and the word ‘siesta’, realised itself as a beautiful onomatopoeia. Never has a word become so seductive.
The figs arrived at the end of August, milky black, plumping up declaring themselves ready to be plucked and experienced. I always pick all my fruits and vegetables in the morning as it’s when the life force is strongest, as Gaia exhales in the morning, inhales in the evening.
SLOW DRIED FIGS with cinnamon, nutmeg and cardamum.
Ingredients:
6 or more black /green figs, thinly sliced
3 pinches ground cinnamon
2 pinches of ground cardamum
1 pinch of ground nutmeg
Preheat the oven to 250c, then turn it back to it’s lowest setting. Take a large oven
proof dish and lay it with grease proof parchment, lay out the fig slices. Mix the spices together and sprinkle over the sliced figs. Bake in the oven for approx 6 hours, turning over after 3 hours. Bake until they are dried and chewy. Serve with ice cream, or eat as a snack.
The almonds have broken out of their winter, fuzzy shell suits, and are dropping like tear drops to the ground. We’ve gathered the nets, laid them out under the trees and shaken the trees with sticks to coax the last nuts to drop.
The almond is native to the Mediterranean and the middle east, It is believed that the Phoenicians bought the almond to Ibiza around 2,500 years ago. It seems that they have always been revered and were even found in Tutankhamun’s tomb in Egypt. Roman’s were known to shower newly weds with almonds as they were believed to be a fertility charm.
The Prunus dulcis, family tree is pretty exemplary, they are known as ‘The Queen of The Rose’ same family, and are also cousins to peaches and apricots. Nutritionally they are bursting with goodness, in India, they are given to children as brain food, as they are rich in vitamin e, magnesium and zinc, doing wonders for the skin too.
I’ve harvested quite a few kilo’s this year and it never ceases to amaze me what an honour it is to have access to my own almonds as in recent years they have become a daily ritual in my life.
I’m not going to take on Colette (the writer’s) advice which was”Don’t eat too many almonds; they add weight to the breast”.
SEPTEMBER
We’re now deep into September, the rains have come and the plant life on this abundant island has just exploded into a second Spring. There is no Autumn here. A second Spring arrives, blessed with the golden light of a waning sun towards the winter solstice.
Coming from England and being so familiar with four seasons, its magical  to be now living further south towards the equator. The joy after an intensely hot and dusty summer that this verdant lush landscape springs forth in such intense greens, through the filter of a golden light.
There is a reason the Mediterranean is the bedrock of civilisation, and I’m certainly revelling on this island idyll at my adventures in contentment.

The Geometric Food Project – SEQUIN KAY

The Divine is in the Detail

Amorevore is excited to share the first of our Land Art projects – The Geometric Food Project. All the art offerings at Amorevore will raise awareness around a key food issue, are educational, are made of natural materials, are future thinking and interactive, and are aesthetically beautiful or provoking.

The Geometric Food Project is the brainchild of Sequin Kay, a visionary contemporary artist, whose creations are a dynamic fusion of design and contemporary art. Her processes have a painterly quality due to her training at Camberwell College of Arts, where she studied the technique of abstract painting. From travelling to India and Asia, she embarked on developing her embroidery and textile techniques, leading her to new avenues within the creative process. She started to see how in various cultures the creative act is connected to the understanding of the divinity of the human experience. Sequins became her medium to load her work with esoteric meaning and divine purpose.

Sequin has felt an energy guiding her throughout her creative practice, she attempts to convey this through her sequin creations. The mystery of life flows throughout her work. Her artwork serves to activate and illuminate a multidimensional memory in her audience. Perception and metaphysical depth fuel the philosophy behind the work drawing on ancient teachings from our forbearers to convey a message of change and personal growth. Personal memories and painful losses fuel the work with a cosmic relationship to identity; her creative force is a process of abstraction of the self.

For Amorevore, Sequin will be presenting the Geometric Food Project, which visually showcases the innate wisdom and molecular geometry present in the food we eat. The aim is to develop an awareness of the power and intelligence of the geometry in our food using geometric sculptures. We encourage Amorevore guests to make the room and time to consider a deeper connection with the food that we all eat and the land it comes from.

The Geometric Food Project at Amorevore will explore a scientific understanding of food on a molecular level. A pomegranate is mostly seeds, packed tightly under the skin. All surrounded in a juicy bag of sweetness, but what is interesting is the way they stack. The way all the seeds fit together, each seed in a pomegranate is a dodecahedron in nature. When we talk about cabbage we begin to understand that the Fibonacci sequence is present in every cabbage we eat. The Fibonacci is a sequence of numbers made by adding the previous two together to get the next number in the sequence. If we use the Fibonacci numbers to make a spiral we can see it growing and see how the cabbage evolved to where it is and how ALL plant growth relates to it. By understanding the molecular and geometric form of food we can then understand that we are consuming an energetic blueprint into our bodies. Sequin will be hosting an Art Walk around the festival to discuss the seven geometrical sculptures and how they relate to food and eating consciously. Each piece will be auctioned on the evening of Sunday 28thOctober at Amorevore to raise money for environmental projects happening in Ibiza.

Jasmine Hemlsey – Wellbeing Expert Comes to Ibiza

‘Let food be thy medicine and medicine be thy food’

– Hippocrates

Optimal Be-ing – how to be our optimal self – is a core theme that will be explored at Amorevore Food Festival. Knowledge about healthy eating and being will be shared through talks and practical demonstrations on Friday 26thOctober.

We are delighted to announce the addition of wellbeing expert Jasmine Hemsley to our world class speaker line-up. Hemlsey will be sharing a session on Ayurvedic cuisine and wisdom with Amorevore guests.

Hemsley has inspired a global audience to shift their perspectives on food and lifestyle as a founder of Hemsley + Hemsley. With a passion for home-cooked food and natural remedies, she has captured the attention of a vast global audience and uses her platform as an author and influencer to encourage a return to a simpler, more mindful everyday life.

Being our optimal selves starts with how we treat our bodies and what we eat.Jasmine shares:” I believe that small, key changes in our everyday lives can create a profound, positive impact. Even in a hectic modern world, health, wellbeing and happiness are well within reach. I encourage people to take their health into their own hands, using great nutrition, mindfulness and balance as tools to build a strong, healthy and vital body.”

Inspired by her travels in Sri Lanka and India, Jasmine’s latest concept is East by West, which realises Jasmine’s vision of Ayurvedic cuisine and wisdom. Following a successful three-month pop-up at Maiyet, the East by Westcookbook launched in November 2017, delving further into Jasmine’s passion for holistic Eastern foods and therapies.

We can’t wait to learn from this inspirational and talented woman at Amorevore Food Festival!

Buy early bird tickets HERE!