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Macrobiotic cake by Sardinia Escapes.

Modern Macrobiotics meets Sardinian Healthy Slow Food Lifestyle

Our co-founder Barbara Demuru has recently had the pleasure to be interviewed by Italian food blog fruttasemiebacche.com, which is entirely dedicated to the fascinating world of dried fruits, nuts and seeds. Barbara is a Macrobiotics consultant who has studied in London with Simon Brown, one of the best expert in the field, author of Modern-Day Macrobiotics, Macrobiotics for Life and several other books on the topic. Living and working in Sardinia, Barbara has decided to creatively combine the principles of modern macrobiotics with those of the traditional healthy slow food lifestyle of the island. We are happy to publish an English version of Barbara's interview on our blog. If you would like to read the original version in Italian, please follow this link: fruttasemiebacche.com/lintervista-cucina-barbara-demuru-e-la-cucina-macrobiotica. Enjoy and share the love![/vc_column_text][eltd_blockquote text="How would you explain Macrobiotics to those who have never heard of it?"][vc_column_text]"Macrobiotics" is a word that might sound obscure, and I personally don’t particularly like using this term. I prefer calling it the "grandmother’s (or even great-grandmother’s) cooking philosophy". In fact, Macrobiotics is an all-natural eating style, which has been adopted by long-living populations since a very long time and in many different variations around the world, before processed food became the norm. It’s a plant based eating style, which opts for local seasonal food, but it doesn’t exclude small quantities of high quality animal products and home made sweets for special occasions. It’s an inclusive rather than exclusive eating style; it doesn’t forbid anything in principle, on the contrary it encourages us to develop a personal approach to food, depending on our age, lifestyle and even character. It’s not a classical “diet”, as many people think. It’s a lifestyle philosophy that guides us to find our own wellbeing by following our inner rhythm and balancing our natural cycles. The macrobiotic lifestyle includes moderate exercise, meditation and all the good practices that can reduce our stress level. The word "macrobiotics" comes from the Greek "macros" (big) and "bios" (life). Food (real food, of course) is actually “alive” and it brings us life, quite literally. In addition, each different food produces its own type of energy, which we assimilate by "eating" it. In conclusion, the macrobiotic philosophy has always been practiced since ancient times (unconsciously and without the need of defining it) by many communities around the world, especially those living in the so-called “blue zones”, which scientists Gianni Pes and Michel Poulain have recently recognized as longevity hotspots.[/vc_column_text][eltd_blockquote text="What about dried fruits, nuts and seeds? Are they used often in macrobiotic cooking?"][vc_column_text]Macrobiotics opts for non processed natural food, which maintains all its...

A watercolour of Rebecca Lewis Lalatta by Sardinian Luxury artist Pink Harrison.

Rebecca Lewis Lalatta: the art of bridging cultures

Eclectic by nature as many British as well as Sardinian women, Rebecca Lewis Lalatta has been living in Cagliari, the capital of Sardinia, for over 20 years. With a degree in social sciences from the University of Edinburgh and several years of training as a flautist at the Royal College of Music in London, she juggles a career in the luxury travel industry at L'e Marquis (she is Regional Director of Sardinian Luxury) and a life-long passion for classical music. The heart of the Trio Aria music ensemble, with whom she has played all over Europe, Rebecca is also the founder and director of a cultural society called Settimo Suono ("Seventh Sound"). After bringing 110 Carabinieri and 88 horses from Rome to perform for Her Majesty the Queen during the Diamond Jubilee Pageant at Windsor Castle, she has been awarded the honorary title of "Benemerita" of the Arma dei Carabinieri, becoming the first woman in history to play with the force’s famous Fanfara band. Mother to William and Thomas (18,16), she is an unconventional super-busy woman who is never too busy to say no to an afternoon tea break. Her motto is: "I love my job!".[eltd_blockquote text="What brought you to Sardinia in the first place and what keeps you here?" id="m_5263391280091785493yui_3_16_0_ym19_1_1485247975609_33888"][vc_column_text] I first came to Sardinia in January 1995, after graduating from the University of Edinburgh. I was twenty two years old and, after my degree, had qualified as a TEFL teacher in Cambridge. My initial plan was to stay in Cagliari for just six months, to learn Italian and explore the island whilst supporting myself teaching English. After six months, though, my Italian was still in its early stages. I had studied French at school, but soon abandoned it to concentrate exclusively on Italian. Being a musician, I was familiar with all the musical terms, but these didn’t help much in everyday life. I decided to stay in Cagliari for another academic year. I enjoyed meeting a range of students, from children at a primary school in the mountains, to managers at local businesses, and a colourful array at evening classes. Although it was fascinating to meet so many lovely people, I didn’t feel that teaching English was my vocation. During my first year in Sardinia, I rented an apartment on the top floor of a palazzo in the old town. I met the “man next door”, actually on the floor below, and he became my husband! We have two sons, William and Thomas, who are 18...