Spice up your breakfast with this hearty, tasty omelette
Serves 3

The main ingredient of this beautifully simple recipe, chickpea flour, is high in protein, amino acid and fiber, making this gluten-free dish ideal as a strategic protein boost first thing in the morning. It is also easy to combine with extra ingredients like mushrooms, spinach, hummus and tomatoes for a more complete lunch or dinner. Crunchy on the outside and soft on the inside, it will soon become your new go-to, healthy, vegan snack.

Ingredients
Dry
2 tsp onion powder
1 tsp garlic powder
1 tsp turmeric powder
2 tbsp nutritional yeast
½ cup cassava flour
1 cup chickpea flour

Fivelements’ Raw Soup Full of Healing Veggies and Spices
Serves 8
Like a kitchen garden in a bowl, with a hint of warming spices

Go foraging in your garden or local farmer’s market to make this raw soup, with root veggies like carrots, ginger and turmeric bringing the goodness of the earth to your table. Bursting with vitamins, minerals and live enzymes, as well as taste, coconut and honey bring a delicious softness to the dish and the texture is silky smooth thanks to the avocados.

“I am very excited to create dishes and combine flavours with best products earth can provide...”

We are pleased to announce the appointment of Joao Ricardo Alves as our new Head Chef at Fivelements, Puri Ahimsa in Bali. Hailing from Brazil, Joao brings a broad range of experience in culinary arts with a specialty in gourmet plant-based cuisine and nutrition from highly acclaimed vegan restaurants reaching as far as Europe, including the continent’s only Michelin starred Joia in Milan, and most recently, Farmacy in London.

“We are thrilled to welcome Chef Joao into our Fivelements family and already see him lighting up the Sakti Dining Room™ with his beautiful hand crafted cuisine and corason de Brazil,” state co-founders, Lahra and Chicco Tatriele. “I am honoured to be here and have a huge respect for the work of Fivelements as a pioneer in wellness and plant-based cuisine,” Chef Joao shares.

“I look forward to bringing my experience in fine dining and nutrition and exploring the amazing abundance of local ingredients from Bali. It is really exciting to be working together with Fivelements’ talented kitchen team to develop new recipes and creative ideas in evolutionary plant-based cuisine.”

Barley, Porcini & Asparagus Risotto
Serves 4
Wholesome and earthy, this is a new take on a comforting mushroom risotto

This tasty dish uses pearl barley rather than rice to create the foundation of a ‘risotto’. Barley has long been renowned as a strengthening grain eaten by athletes in ancient Greek and Roman times. A rich source of magnesium, B vitamin Niacin, maltose and dietary fiber, eating barley helps balance insulin levels, protect against cardiovascular risk, lower cholesterol, maintain a healthy colon and fuel liver and muscle cells.

The awards program selects winners based on their achievements and strengths in the hospitality industry. All winners of the 2016 Restaurant & Bar Awards are subject to the same rigorous assessment criteria, carried out by the experienced in-house professionals as well as a number of celebrity guest judges. This ensures that only the most deserving teams, businesses and individuals walk away with one of these prestigious accolades.

A Raw Soup of Garden Greens with a hint of citrus
Zinging with taste, this soup is an organic garden in a bowl

Harnessing the vitamins, minerals and live enzymes of freshly picked vegetables, adding layers with the citrus juices, miso and garlic, and softening the final flavour with coconut water and apple, delicious meets nutritious in this beautifully deep green soup.

Ideal as an energy-boosting lunch or a palate-awakening starter before your evening main, this easy-to-digest dish is a tonic for your body, mind and skin.

Blimbing, ginger and lemongrass sorbet
Yields 7 cups

It's blimbing season. Blimbing are young star fruit and one of Bali’s most delicious fruit. Combined with energizing ginger and refreshing lemongrass, this sorbet is bursting with vitamins and antioxidants, as well as layers of flavour to make a chilled palate cleanser that’s perfect for hot days.

We are thrilled and honoured to share this most recent recognition as
the Global Winner for Gourmet Vegan Cuisine from the World Luxury Restaurants Awards.

Looking back five and a half years ago when we opened the gate to Fivelements, we had hoped our guests would respond well to our integrative holistic wellness concept. Incorporating traditional Balinese healing and wellness, plant-based living foods cuisine, sacred arts and sustainable design, the innovate healing concepts such as Sakti Dining Room™ are inspired by and born in Bali and are entirely representative of this idea.

Through years of discovery, research, healing, illness and experiencing the extraordinary healing impact of eating plant-based foods firsthand, we cultivated a vision for Fivelements’ cuisine: creating an artisanal gastronomic journey with natural, organic, wild-harvested and locally-sourced ingredients from Bali and nearby. We wanted people to experience eating well, eating for energy, beauty and longevity and most importantly, enjoying a beautiful meal prepared with Love.

8 – A beautiful way to get a glimpse of the magic that is Fivelements is to choose one of our Romantic Day Experiences, like the Signs of Love. Experience the profoundly relaxing ambiance of our spa villa, open to the sacred river, while we pamper you with a Signature Couples Ritual. Choose between Chocolate Love (imagine a chocolate and almond scrub, body mask and massage) or Hibiscus Prema (a divine body massage with our signature patchouli and rose essence, followed by a hibiscus flower bath). Mixing nature and nurture, you’ll leave physically, mentally and emotionally uplifted.

If you’re a foodie, there’s nothing quite like being witness to a talented chef’s imagination, beautifully presented on a plate, for the first time ever. To give feedback and perhaps have some sway upon whether it appears on the regular menu brings you closer to the experience of being a chef. Minus the stress, sweat and tears, it’s the next best thing.