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A TASTE OF OUR ADVENTURES
One of the most nourishing parts of wellness adventure travel is sharing beautiful, whole food that’s deeply connected to the culture and traditions of the places we visit.
On many of our journeys, we take part in a hands-on cooking class with a local chef to get an authentic taste of the region—and bring a little of that flavor home with us. Below are three favorite recipes from Morocco, Peru, and Tuscany.
I hope they transport you to another corner of the world—and bring a sense of nourishment and well-being into your day.
Warmly,
Stacey
A TASTE OF MOROCCO
Cooked Eggplant Salad - Zaalouk & Rice
This classic Moroccan salad was part of our women’s wellness adventure in Merzouga, on the edge of the Sahara Desert. We made it during a hands-on Berber cooking class with Chef Lhoucien Oujaa at Nora Restaurant, a family-run gem known for its warmth and traditional recipes. (adapted from a video recipe he shared.)
Zaalouk is a beloved cooked eggplant salad—smoky, spiced, and deeply flavorful. It’s a dish that reflects the essence of Moroccan hospitality: simple ingredients, rich spices, and time taken to prepare something slowly and with care. As the eggplants softened and the scent of garlic, cumin, and olive oil filled the kitchen, we learned that cooking here isn’t just about food—it’s about community, tradition, and a deep respect for the land.
Ingredients:
For the Zaalouk:
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2 medium eggplants, peeled and cut into cubes
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2 medium ripe tomatoes, finely chopped
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1 red bell pepper, chopped (optional: roast and peel for added depth)
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1 green bell pepper, chopped
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2–3 cloves garlic, minced
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¼ cup chopped fresh parsley (or mix with cilantro if desired)
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½ tsp ground turmeric
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1 tsp paprika
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½ tsp ground cumin
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½ tsp salt, or to taste
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¼ tsp Ras el Hanout or Moroccan “45 spices” (optional)
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¼ cup extra virgin olive oil
For the rice and garnish:
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1½ cups white rice (basmati or long grain), rinsed
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3 cups water
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Salt, to taste
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1 Tbsp olive oil or butter (optional)
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1–2 hard-boiled eggs, finely grated (white and yolk)
Preparation:
1. Cook the Zaalouk
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In a wide pot or skillet, add the eggplant, tomatoes, peppers, garlic, parsley, spices, salt, and olive oil.
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Stir everything together and cook over medium heat, covered, for 30–40 minutes. Stir occasionally to prevent sticking.
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Once everything is soft, mash the mixture gently with a fork or spoon into a thick, spreadable consistency. Taste and adjust seasoning as needed. Set aside.
2. Prepare the Rice
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Bring water to a boil in a saucepan with a pinch of salt and optional oil or butter.
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Add the rinsed rice, reduce heat, and cover. Cook on low for 15–18 minutes or until rice is tender and water is absorbed.
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Let sit covered for 5–10 minutes, then fluff with a fork.
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For presentation, press the rice into a small bowl and unmold it onto a serving platter to form a dome.
To plate the dish, spoon the zaalouk around the base of the rice dome and place a generous scoop on top. Optionals to Sprinkle grated hard-boiled egg over the rice and zaalouk, add black olives and garnish with fresh mint for color and aroma.
Enjoy!!
A TASTE OF PERU
Ceviche
This classic ceviche recipe was part of our women’s wellness adventure in Peru. We made it during a hands-on cooking class with Jose at Marcelo Bartata in Cusco. Jose taught us that ceviche is a technique, not just a recipe. You can replace fish with mushrooms, add mango, or anything you like.
Cooking in Peru is a vibrant fusion of cultures—Andean roots, Spanish influence, and Japanese precision—all coming together in dishes that are bold, soulful, and unforgettable.
Ingredients:
Ingredients for one portion
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100 gr. of fish (sole, seabass, mahi mahi or any white fish)
For a vegetarian version, substitute mushrooms for fish and marinate them in lime juice for 10–15 minutes to gently “cook” and soften before adding the remaining ingredients. -
1 limo pepper, deseed and cut in 4 quarters, two of them finely chopped
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1⁄2 tsp. Baby cilantro or parsley finely chopped
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3 pinches of Salt and 01 of black pepper
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juice from 2 limes
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1 tbsp. rocoto paste
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2 tbsp. fish broth or fumet and 2 tbsp. evaporated milk
Fish broth:
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01 fish spine.
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01 branch of celery
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1/2 onion
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a small piece of ginger.
Preparation:
Squeeze the juice of two key limes into the fish and add the rocoto paste and marinate for 3
to 5 minutes. Add fish broth and mix gently, finally add a little of evaporate milk and balancing
the seasoning with salt and Rocoto.
Garnish your dish with julienned onions, lettuce, roasted corn, boiled corn, sweet potatoes,
etc.
Rocoto paste: Mix in a blender rocoto, hot chili without seeds and 3 tbsp. water.
Take the coriander and one limo pepper quarters and rub the bowl with them (perfume the bowl). Then add the fish and rub it against the bowl gently, letting the fish absorb the essence and heat of the coriander and chili. Season with salt and pepper.
Enjoy!!
A TASTE OF TUCANY
5 Tomatoes Sauce
This deliciously simple tomato sauce was part of our women’s wellness adventure in Tuscany. We made it during a hands-on cooking class with Simonetta and Paola from Tuscano Mia—two warm and passionate nonnas who truly embody the heart of Italy.
This sauce captures the heart of Tuscan cooking, where meals are simple but full of flavor, and ingredients are treated with respect. The Tuscan approach is about slowing down, using what’s in season, and letting a few good ingredients shine.
Ingredients:
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1 peperoncino/red chilli pepper flakes
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4 peeled tomatoes
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1 small onion
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12 cherry /pachino/small tomatoes
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4 sun dried dry tomatoes
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1 teaspoon concentrated tomato
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1 pinch salt
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100 ml =1/2 cup tomato purée / passata
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4 basil leaves
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2 tbsp. Extra Virgin Olive Oil
Preparation:
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Slice the onion into thin slices, then leave it to soak in cold water for a few minutes.
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Wash the tomatoes and cut them into wedges.
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Brown the onion in a pan with the oil after having drained it, add the pepperoncino.
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Stir and after 2 minutes add the remaining ingredients: the tomatoe concentrate, the pureed tomatoe, the peeled crushed tomatoes, the dried tomatoes and the tomatoes cut just before.
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Salt , lower the heat and cook for about 20 minutes, adding lukewarm water in small quantities only if necessary.
Cook the pasta in plenty of boiling and salted water, drain it keeping it slightly moist and pour it directly into the pan with the 5 tomatoes sauce.
Toss the pasta to make it season in the sauce and serve immediately, flavoring with chopped basil.
Suggestion: Brown a little pancetta in a non-stick pan without adding any seasoning and then add the spring onion.