Bali makes me want to take pictures of everything. I want to capture all the beauty because it's almost too much to believe. The flowers are everywhere and utilized by the people here to create more beauty. On statues, steps, tables, bowls of fruit and in their hair. The colors all seem richer, more vibrant, brighter. For me, it's somewhat of a desperate feeling, a need to capture it before it's gone.
We are celebrating our anniversary with this trip; a promise we made when we were here on our honeymoon 10 years ago. There is so much about how we've done it this time that is a sign of maturity, growth, and appreciation for the world around us that we didn't have back then. We were the typical consumers, young and wanting the picture of a luxurious honeymoon. We spent money we did not have on huge upscale hotel operations and reveled in the auspiciousness of butlers and plunge pools of our own. It was an amazing honeymoon, but Bali was what really touched us and we vowed to return.
We are here now in an eco-village. Where they grow their own organic food and there's a community of Yoga, art and culture. It's unbelievably beautiful on so many levels. And although it's not the Four Seasons, the salt water pool is steps away from the spa - both done in there own lovely real world Balinese way. The surf is a scooter ride away, and the food is amazing. This is not the food we ate when we were here ten years ago - one of the less impressive things we remembered about Bali. There is no greasy "Nasi Goreng" (fried rice with an egg on top) here. In it's place it's as if the pictures I paint in my dreams have come to life. Every pathway passes by a new garden - filled with spinach, cauliflower, and corn. Some are sprinkled with herbs like mint, basil and oregano. They are perfectly manicured without a bug bite or snail to be found and not a drop of pesticides. My mouth falls open as I watch the young balinese men gather a large basket of fresh produce with their small sickles and slowly walk them to the restaurant.
I am hungry all the time here, anxious to try the next dish on the menu, breakfast, lunch and dinner. My first bite of salad here was mixed with a surprised sigh of relief that it was perfect in every way; just the right amount of dressing, tons of veggies and all of it together somewhat of a symphony of yumminess. I will attempt this Insalata Calabassa when I get home...roasted pumpkin topped with grilled chicken, feta cheese and spanish olives. Lunch was fish tacos with avocado, tomatoes and grilled tuna. Dinner was one of my favorites; Spaghetti Carbonara. It left me asking if it would be bad if I ordered it every night. Everything is so fresh and full of flavor.
Maybe it's because it's summer, or maybe it's just the environment I'm in, but there is a lot of talk around me about the Raw Food diet based on the belief that heating food above a certain temperature (104 degrees to 120 degrees depending on who you ask) diminishes the essential nutrients of the food. I am one who believes in moderation and general balance...this diet doesn't seem like either, but I will say I have a new respect for some of the dishes associated with this school of thought. It of course has so much to do with where you get the ingredients, but it can be satisfying and full of flavor. The Gazpacho I had for lunch today is a prime example. I am exploring this menu and stepping out wherever I can of my comfort zone. I am a huge soup fan, but have never really been crazy about cold soups...until this one. I am sharing the recipe below - straight from the Desa Seni, the village I am currently residing in...until the suburbs call me back. I hope that it will bring a small piece of freshness and the beauty of Bali to you, wherever you are.
Gazpacho Soup
(Serves 4)
6 Roma Tomatoes
1 medium carrot
1/2 and onion
1 red bell pepper
1 yellow bell pepper
1 cucumber seeded, peeled
1 green zucchini
1 yellow squash
2 cloves garlic
1 lemon
6 cauliflower florets
6 broccoli florets
3 tbsp finely diced cilantro
salt and pepper to taste
Start by dicing the tomatoes very small and put in the blender, pulse three or four times. Put in a bowl and set aside. Take the rest of the above ingredients and finely dice, depending on how chunky you like your Gazpacho. If you do not like it chunky, take all finely diced vegetables and put them into the blender at high speed. If you like it chunky, mix all vegetables with the tomatoes and add the lemon juice. Mix in a cup of water and salt and pepper to taste. Let sit one hour in the refrigerator, taste again to adjust salt and pepper. This can be a bit on the spicy side so if you like less kick lessen or omit the onion, and bell peppers.
