Authentic wellbeing STARTS from an achievement of peacefulness
Immerse yourself in beauty, healing & inspiration
Relaxation and Discovery
Magical walks through the jaw-dropping countryside and special destinations (waterfalls, caves, mountains – and so much more)
Gaining the ultimate insights…
Discover the real tools of genuine, lasting wellbeing…
It’s about simplifying things to give you space to access the real issues: your physical and mental comfort; connection with your authentic self; inspiring your life.
Good food is always a guarantee and being nutritious never has to mean compromising on an incredible eating experience!
Creative, delicious, authentic…
Removed from your environment and the stresses in your life, you are given the space to develop a greater understanding.
- Massage, yoga, meditation…
- Opening yourself to beauty, nature, the senses
- Creative workshops and ideas
What you’ll experience here will set you in great stead for your return.
You don’t have to let go of the bliss just because you’re going home.
Rustic charm with refined comfort
Exceptional regional cuisine
Stunning hand-picked locations
Easily accessible (simple transport)
Walks and hikes
Homage to Italian Cuisine
|Important: Debbie is selecting recipes with combinations of ingredients to inspire your cooking regimes, but while they are healthier choices in general, they will not address individual issues. You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.|
From Gather and Dine
- 2½ cups whole spelt flour (10 ounces)
- ½ teaspoon fine grain sea salt
- 2 large eggs, at room temperature
- 2 tablespoons extra-virgin olive oil
- 3-6 tablespoons water
- Make a mound of flour and sprinkle the salt across the top. Use a spoon to create a well in the center of the mound.
- In a liquid measuring cup, lightly whisk together the eggs, olive oil, and 3 tablespoons of water. Pour the mixture into the well. Using a fork and a circular motion, gently incorporate the flour starting from the center and working outwards until all of the flour is incorporated. Knead the dough with your hands, adding more water 1 tablespoon at a time if necessary, until you can form a soft ball of dough. Continue to knead for 5-10 minutes until the dough is smooth and flexible. Form the dough into a ball and cover with a glass bowl or plastic wrap. Allow dough to rest and relax for 30-60 minutes at room temperature.
- Secure pasta machine to the edge of a countertop. Divide dough into quarters. Take one of the quarters and keep the remaining three quarters covered. Flatten and shape the piece of dough into a rough rectangle. Start with the rollers on the thickest setting (this is #1 on my pasta machine) and roll the dough through the machine. Fold the dough into thirds towards the center of the rectangle. Roll the dough through the machine again starting with the open end of the dough. Fold and repeat once more. Continue rolling the pasta through the machine, gradually adjusting to the thinner settings. I like to roll the dough twice through at each setting and I stop at #4 on my pasta machine. After #3, the dough becomes quite long and I cut the dough in half to make the length more manageable.
- Choose the size noodles you would like from the opposite side of the pasta machine and roll the thin sheets of pasta through the machine to cut into noodles. Allow pasta to dry on a pasta rack.
- Repeat steps 3 and 4 with the remaining quarters of dough.
- To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and stir immediately to avoid sticking. Boil 2-4 minutes, until pasta floats to the top and is tender.
- 7 oz. dried spaghetti (I used whole wheat)
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 2 medium zucchini, thinly sliced lengthwise
- 3 cloves garlic, finely chopped
- 1 1/2 tsp. fresh sage, chopped
- 1 1/2 tsp. fresh rosemary, chopped
- 2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional)
- 4 oz. feta cheese, crumbled (optional)
- zest of 1/2 lemon
- sea salt and black pepper, to taste
- First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
- You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
- Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.