Time to bliss out and reboot with these Body Camp recipes.
THE LOCATION The Body Camp Ibiza’s idyllic hideaway is in the south of the island. Guests stay at a luxurious villa with pool and views of the sea and surrounding hills.
THE IDEA Holistic week-long retreats for body and soul combining fitness sessions such as beautiful island hikes, boxing and circuits with elements of mindfulness, yoga, guided meditation and life coaching.
THE VIBE Forget military-style instructors and dietary preachiness. The motto is positive vibes only with an emphasis on fun and a group can-do mentality. Check it out on Instagram.
ON THE MENU ‘Putting the right food into your body is vital for a healthy lifestyle and any sort of transformation,’ says executive chef Ben Whale (above with Body Camp pup, Dude). ‘We’re 80 per cent plant-based on camp and our food is one of the things guests say they love most about coming to the retreat. I’m proud of that and super-excited about our new cookbook which captures the essence of the camp experience and makes what we do available to everyone.’
MAKE A BOOKING A week’s Body Camp retreat in 2018 starts from £1,500, including accommodation, seven-day programme, food and alcohol-free drink plus a complimentary hour-long massage. Visit thebodycamp.com.
WEEKEND WORKSHOP The first UK Body Camp cookery weekend will take place on 8 and 9 September in London. Ben and team will teach practical plant-based cooking for optimum health, sharing insider tips such as replacement protein options, how to incorporate superfoods into meals and how easy, healthier choices can change the way you look and feel. The London plant-based cookery workshop costs £395 per person. To find out more and reserve a place, call 01548 550803 or email firstname.lastname@example.org.
Avocado and kale salad with wasabi dressing
FOR THE WASABI DRESSING Whisk together the juice of 4 limes, 1 tsp honey, 2 tbsp tamari, 2 tbsp toasted sesame oil, 1½ tsp wasabi paste and 1 tsp chilli flakes until well combined. Add a little more honey, if wished.
FOR THE SALAD Wash 10 stems curly kale (about 150g), remove and discard the stalks and rip the leaves into bitesize pieces. Pour the dressing over the kale and massage it with your hands until it starts to soften. Wash and grate 2 carrots and finely slice 2 sticks celery. Slice 4 spring onions. Prepare about 3 tbsp chopped fresh coriander. De-stone 1 avocado and slice it any way you like. Add all these to the kale, sprinkle over 1 tbsp sesame seeds and toss everything together until it is covered in dressing. Sprinkle some crack nuts (see recipe below) over the top.
Body Camp muesli
Use our proportions as a guide and swap ingredients as desired to personalise your mix. Combine 500g gluten-free oats with 100g chopped brazil nuts, 125g puffed quinoa, 65g unsweetened dried banana chips and ½ cup each of the following: pumpkin seeds, crushed pecans, walnuts, raisins, freeze-dried raspberries, coconut shavings, goji berries and flaked toasted almonds. Store the muesli in an airtight container. We like to serve ours with dairy-free milk.
Body Camp crack nuts
Combine 2 cups cashews with 1 cup pumpkin seeds, 1 cup sunflower seeds, 1 tbsp fennel seeds and 1 tbsp coriander seeds. Tip into a roasting tray, add 4 tbsp tamari and mix together until well coated. Roast in the oven at 180C/160C fan/gas 4 for 5-10 minutes or until golden and the tamari has dried (check after 5 minutes to see if the sauce is evaporating and everything has an even coating). These are not called crack nuts for nothing, so eat in moderation!
Brownies and more
MAKES 1 TRAY
TWO WAYS We use our signature raw chocolate brownie mixture as the base for the chocolate and salted peanut torte. See the full how-to in the book and for our basic brownies on their own, read on.
IN A PROCESSOR whiz 150g stoned dates until smooth. Add 75g shredded coconut, 125g walnuts or pecans, 1 tsp vanilla powder (or extract), 4 tbsp cacao powder, ¼ tsp sea salt and ½ tsp chilli powder (optional). Pulse until everything is incorporated and evenly distributed into the date paste. We make our mixture fairly smooth but you can keep the nuts a bit chunkier, if you like. Press the mixture into a 20cm brownie tin or similar as evenly as you can, pressing down hard to make sure it is compacted. Pop it into the fridge to chill for at least an hour to firm up before cutting into bitesized or epic brownies.
Strawberry and almond shake
MAKES 1 LARGE SHAKE OR 2 SMALL
Place 150g frozen strawberries in a blender with 375ml almond milk, ½ frozen banana, 1 date, ½ tbsp almond butter, ½ tsp vanilla powder (or use essence or extract), 1 tbsp hemp seeds and ½ tsp maca powder. Whiz until smooth. Enjoy!
Thai green curry with coconut jasmine rice
FOR THE CURRY SAUCE Add 800ml coconut milk to a pan and reduce it by a third over a medium heat (don’t boil it, as it will probably bubble up out of the pan and cause a mess; trust me: I’ve done it). It takes about 20 minutes to reduce. Whisk in 1 heaped tbsp green curry paste, then add 1 tbsp coconut sugar and stir until dissolved.
FOR THE VEG Cut 1 large aubergine into 2cm cubes. Cut 1 large red pepper into 2cm cubes. Slice 1 large courgette into half moons. Have ready 100g trimmed mangetout or green beans. Add the aubergine to the curry sauce and cook for 5 minutes on a gentle simmer, then add the rest of the raw vegetables and cook for 2 minutes or until just done to your liking. Stir in 1 tbsp tamari or soy sauce and serve the curry with jasmine rice (see below) or whatever sides you like. Finish with a scattering of bean shoots and cashews, chopped fresh herbs and a few sesame seeds, if wished.
FOR THE RICE Select a large pan with a tight-fitting lid. Wash 400g jasmine rice under cold water to remove some of the starch. Place it in the pan with 500ml water, 225ml coconut milk and a pinch of salt. Bring to a boil, stirring occasionally to prevent sticking. Reduce the heat to low, put the lid firmly on the pan and cook for a further 15 minutes or until all the liquid has gone.
Chilled avocado and spinach soup
This one is easy – you just whiz everything together in a blender. Peel and chop ½ white onion and peel 2 cloves garlic. Place both in your blender with the flesh of 1 ripe avocado, 200g baby spinach, the juice of 1 lemon, 1 litre chilled vegetable stock, 2 tbsp nutritional yeast and salt and pepper to taste. Whiz until smooth. If wished, finish with some chopped avocado and a few sprouts.
TIP If you don’t have chilled vegetable stock or forget to make it, just add a vegetable stock cube and water instead, and blend it with the rest of the ingredients.
Chocolate chia mousse
MAKES 2 GENEROUS PORTIONS OR 4 MINIS
In a large bowl, whisk together 400ml coconut milk, 50g cacao powder, 75g chia seeds, 3 tbsp honey and 1 tsp vanilla powder or essence until the mixture starts to thicken to a soft whipped-cream consistency. This should take about 2-3 minutes. Once thickened, pour the mixture into glasses or bowls and allow it to set in the fridge for at least 4 hours or preferably overnight.
TIP If your coconut milk is hard, warm it through in a saucepan until it melts and continue to follow the steps above, allowing a little extra setting time.
MAKES ABOUT 450g
In a food processor, whiz 125g peas, briefly cooked and cooled, with 300g cooked chickpeas (or use 1 x 400g can, drained), 1 clove garlic, the juice of 1 lemon, 1 tbsp tahini and a pinch of salt and pepper. For a chunkier hummus, whiz everything except the peas first, then add the peas and pulse to the way you like it. Serve as a dip or on crackers with a sprinkle of sprouts.
Get the book
Recipes are adapted from The Body Camp Food Bible by Ben Whale, price £30. Passionate about helping people look and feel better with gorgeous 80 per cent plant-based food, Ben has collaborated with fellow Body Camp chefs to create a book of the retreat’s signature healthy meals, including breakfasts, lunches, dinners and snacks – more than 100 recipes in total. Available from September exclusively via thebodycamp.com.