Directly from the gardens of AmaSer straight to your hand-crafted vegan meal at our café- it is quite impossible to miss out on the small but might herb, Gotu Kola. Widely known as the “herb of longevity”, Gotu Kola thrives in tropical climates. A traditional staple in Asian and Ayurvedic medicine, this member of the Parsley family is bursting with health benefits. Being a brain superfood, Gotu Kola boosts cognitive function and soothes the nervous system. Additionally, this herb wonderfully repairs damaged skin when applied topically. Ayurvedic practices utilizes this incredible herb to mend wounds, burns, scratches, and skin inflammation.
Gotu Kola has traditionally been used in ayurvedic practices as a nerve tonic. Gotu Kola when used has been shown to improve memory and overall cognitive function. Valued for it’s adaptogenic properties, Gotu Kola promotes a healthy stress response in the brain and...
AmaSer’s chef Mario has been cooking for almost his whole life. After learning from his grandmother and getting a degree in culinary arts, he is now responsible for the dishes on our menu. Here, he can use what is available in the garden to create a gluten free vegan menu. With this, he can show people how a realistic and futureproof perspective on food, from farm-to-fork can be possible.
Mario learned cooking from his grandmother. He grew up in Mexico City with his grandmother always cooking. After school, he was the one helping her in the kitchen. “Immediately after I dropped my backpack, she asked me to go to the market, or chop vegetables. We have a big family that came to visit us every weekend, so my grandmother and I often had to make a lot of food.” She showed him what food to pick and where along with what herbs to harvest that were growing on the hill where they lived.
His life has always been about food. After exploring creative...
“The roots of the plants and trees appeared through a dim transparency of the soil; I discerned the inward flow of their sap.” – Paramahansa Yogananda, Autobiography of a Yogi
It is evident that nature and its processes are inherent in yoga. The most fundamental precept of yoga breath itself or pranayama, would not be possible without plants. Humans and animals take in oxygen and create carbon dioxide as a byproduct and plants do the exact opposite; an elegant symbiosis of balancing opposition, much like the opposing but balancing forces taught in yoga. Our engagement with the world’s flora is an essential phenomenon for life, so it is no surprise that the presence of plants has a profound effect on human health and wellness.
Plants as wellness therapy:
Having constant fresh snack-age from the prolific gardens at OM is always great, but it turns out there’s a world of health benefits that come from simply being around...
Imagine you are overlooking the clear blue Caribbean ocean, the sun is setting behind the mountains that encircle the coastline. You have an amazing view because luckily you are on a jungle hillside. As you watch the coast turn from that light shimmering yellow to a deep cerebral purple, all around you is a cacophony of birds, chirping insects and howler monkeys calling in the now dimly lit treetops. Perhaps, you are at an evening yoga class at AmaSer.
I’ve just started working here and in my opinion, the location of AmaSer is one of its most unique qualities. It is just a few minutes walk to town and the ocean, yet the elevated hillside microclimate provides a sense of seclusion and fresh, boisterous air. You’ll notice that AmaSer is not just in the jungle, it is intentionally amongst the jungle. Every corner of AmaSer is padded with foliage. Draped over the walkways you’ll see ferns, and palm leaves, tall or short coconut, banana and moringa...
“Cooking from and for the soul.”
~ Blas Claira~
Blas Claria is the head chef of our kitchen. His passion for cooking comes from travelling and organic farming. His motivation comes from a place of wanting to create positive change and see the transformation towards conscious food.
He has been travelling around the globe, constantly learning from different cultures, new dishes, and new flavours. His main inspiration is the Caribbean nature and its life cycles.
What were the first steps towards becoming a chef and starting this project?
I had the opportunity to visit various permaculture farms and therefore learned how to use local ingredients. I started being inspired by healthier food, fresher nourishments non-ultra processed, ingredients without so many chemical alterations.
A long time ago I used to work in a multinational food technology company and experienced that dark side of the industry. Some convenience foods and many products in the supermarkets are...