EcoHotel El Agua

PINK PANTHER ENERGY BALLS

Beetroot is our secret ingredient and it's from the organic garden! It is a winter seasonal vegetable and by buying it from organic farmers we contribute to the sustainability of the place where we live. It is an excellent source of folic acid, antioxidants, and minerals as well as potassium, phosphorus, and iron.
An excellent source of enzymes, vitamin C and those of group B (B1, B2, B3 and B). It is ideal for you if you want to raise the defenses of your immune system.
If one day your friend feels low in energy and what you want is to share with her the energy balls made with beets! Or you have slept little and today it is your turn to be on the lookout, or you simply want to give your body a gift of thanks and contribute to well-being and health.

Our invitation from live food with me ecochef Kalo Kostadinov and the Ecohotel el Agua is to make these pink panther energy balls with a lot of vitality and the most interesting thing is to observe what sensation you receive after tasting them. For me they are fuel to reach experiences of happiness.

Ingredients:

For the Pink Panther Energy Balls (20 units)

2 C peanut butter
2C coconut oil
0.400kg Dates (soaked and pitted)
Lemon zest
2 C – Cocoa/ carob /
4 blocks of 100% cocoa chocolate bar or cocoa nibs
0.400 kg grated coconut
To personalise: 100 gr raisins/figs/ dried apricots, 0.150 kg mint/nettle/dandelion/fennel, fruit cream to accompany

Elaboration:

Grind the lemon peel together with the rest of the dry ingredients, 2/3 parts of the grated coconut. Melt the coconut oil and mix it with the peanut butter.
Add it to the finely grated beetroot (squeeze its juice between your hands, you can drink it or reserve it for another recipe)
Add the dates (our natural sweetener) also ground, making them well incorporated.
Finally add the mint (or your favorite aromatic, the fresh green leaves are full of chlorophyll and biophotons) and the finely chopped cocoa tablet.
Enjoy making balls (or another preferred shape) of the dough and coating in grated coconut
Put it in the fridge for about 8 hours until it takes shape.

PINK PANTHER ENERGY BALLS

Ingredients:

For the Pink Panther Energy Balls (20 units)

2 C peanut butter
2C coconut oil
0.400kg Dates (soaked and pitted)
Lemon zest
2 C – Cocoa/ carob /
4 blocks of 100% cocoa chocolate bar or cocoa nibs
0.400 kg grated coconut
To personalise: 100 gr raisins/figs/ dried apricots, 0.150 kg mint/nettle/dandelion/fennel, fruit cream to accompany

Elaboration:

Our professional team

The hotel is the vision of Anthony Picq, who, having spent 25 years in the sustainable tourism sector, flitting between Tenerife and Barcelona, opened EcoHotel El Agua in September 2022. A former athlete-turned-ecological-farmer-turned-holistic-health-hotelier, it’s fair to say that Picq practices what he preaches. A trained hygienist and naturopath (someone who can advise on natural therapies, like herbal medicine, acupuncture and homeopathy, in case you didn’t know), as well as a learned phytotherapist (someone that aims to improve your health through plants and herbs), many of the treatments – and much of the menu – at El Agua are the invention of Picq. Get him started on any number of wellbeing subjects – from ecology, to spirituality, to anthroposophical, to integrative medicine – and prepare yourself to be schooled. Picq’s other passion, as will become blindingly obvious to anyone who visits EcoHotel El Agua, is design. Picq has previously worked as an interior stylist and garden designer.

He is specialized in organic farming and cooking with local organic and seasonal products. Through the way of preparing food, Kalo manages to enhance and preserve the nutritional value of raw and dry ingredients of organic and local origin. Trained in various gastronomy schools: in Bulgaria (Professional Institute of Hospitality), Catalonia (LIVING FOOD SCHOOL. Girona), Basque Country (Hospitality at the University of Deusto. Bilbao), United States (Themed Cuisine at Rainforest Café Restaurant) and Italy (Hotel - Escuela Relais Santa Croche), is a farmer, chef by profession, teacher with a degree in Martial Arts (karate-Do) as well as founder and Chef of the "Aula Cocina Viva" in Arico, Tenerife. Currently Eco Chef of the Eco Hotel El Agua where he is sharing his love for the food that truly nourishes us, both in the gastronomic, artistic and pedagogical sense.

Entrepreneur in the wellness and physical activity sector. Co-founder of Full body more than pilates. Certified Pilates instructor, trained in Pilates for pregnant women, children, accessories, injuries and pathologies. She considers that the method is very grateful, he is passionate about the fact of contributing a grain of sand so that other people improve their quality of life. Certified Vinyasa Yoga instructor, being a soul in search of balance, she understood that through the practice of yoga it is possible to integrate the voices that inhabit our body, to move on a physical plane in a more present and conscious way. She is co-founder of Cuerpo Pleno Más que Pilates (Tenerife) where she teaches, aware that she is learning from each person who goes through her classes, the phrase that she uses the most and characterizes her is We nourish each other In his classes or in his practices, he highly values the willingness to dedicate that time for well-being and health, that is why you will find more than physical activity in them.

Exercise and sport have been my passion since I was little. I trained in many gyms, participated in countless competitions, it being my great dream to turn my hobby into a job. After finishing my high school studies, I moved to Germany, where I studied sports science, psychology and pedagogy at the Technical University of Darmstadt 2003-2009. In 2011 I dared to take the step of turning all my knowledge and experience into having the official "personal trainer" license, I was excited by the idea of being able to work directly with people, combining different sports and training methods. Since then I have been able to help many people (live and online) to train in a gentle and body-conscious way, to live healthier. In 2015 I moved from Germany to Tenerife where I set up my residence to be able to do outdoor sports throughout the year, teach and motivate other people both with exercise and nutrition.

Silvia began studying health sciences and human psychology from an early age. Very soon she began to write and dedicate time to deep meditation and silent retreats, which allow her to reach levels of deep introspection. Meditation, yoga and breathing techniques are the tools you use today to be happy and calm in your daily life. It allows you to live in a state of consciousness, harmonious and loving with the environment. She studied yoga in Tenerife and then in India, after founding Vipassana meditation. Since then she learned (and continues to learn) other techniques that you can experience in her classes, from Thai massage to Reiki or psychobreathing techniques.

After studying in Germany as a physical education and French teacher, I moved to Tenerife and worked for 8 years in hospitals as an interpreter between doctors and patients with the German, French, English and Spanish languages. They followed training for Yoga Teacher, Shiatsu therapist, masseuse, Foot Reflexology, Educator of curative pedagogy and social therapy, Watsu, Chiromassage and Health-Coach among others. Working as a freelance in Herbalists and Hotels with a holistic approach to health and well-being.