Posts Tagged ‘ubud’

At #Jiwa Damai we cherish various orchid types. Some are grown directly on a tree trunk, more the smaller and wild type and others we grow in our coco nut shells, which can be hung individually in different areas.

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Mirka, our lovely Lithuanian volunteer it holding up one of our gigantic jackfruits weighing in at 5 kg. Jackfruit is extremely versatile. We use it, cut into small pieces, still green, as an aromatic vegetable full of minerals and vitamins. As a ripe fruit with its beautiful yellow small fruits nestled in its housing it makes an incredible refreshing desert or just like this. At Jiwa Damai we also remove the kernels inside each saffron yellow small fruit and we dry it in our dehydrator.

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Our 7 day introduction to #Permaculture through the Heart in October began its third day hands on with a close encounter with our compost production, the heart of our #permaculture garden.

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Passion fruit and pineapples are looking beautiful. Jiwa Damai has about 100 pineapple plants which come to fruition at different times. Once the pineapple is eaten its green top cut of, this top will be right away replanted and a new pineapple will grow there. Passionfruit is a beautiful vine which has by now covered our wooden Lumbung in the garden and give is it a very enchanted touch. The fruit is slightly accede and very refreshing.

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What is Permaculture through the Heart? Experiencing #Permaculture through the heart presents a unique opportunity to combine the theoretical Permaculture design method with “hands-on” experience, complementing the active physical engagement with the soil with an inner attitude of appreciation and loving
alignment with the earth. This program is the first of its kind, working with the psychological framework of the mind, theoretical Permaculture principles, design and planning, planting, harvesting – all in alignment with the heart. It grounds the
intellectual Permaculture approach through allowing a direct connection with the heart, a loving approach to ones Self, the other and the earth with its life-giving Flora and Fauna, to unfold.

For this course is for all who wish to make a positive and effective change in their own lives and act as a change agent; for farmers, growers, gardeners, teachers, educators, town planners and more.

Facilitators: An international team of Permaculture Design and HeartSelf-IntelligenceTM specialists, Neil Willmann, Daruma eco farm founder in Thailand; Margret Rueffler, founder of Jiwa Damai permaculture center Bali and Lagu Damai foundation, Johanes Wibowo, manager of Green school Bali gardens, will teach and assist through the intellectual and experiential learning process. For detailed info click here:

Module 1 Sun 01 – Sat 07 Feb 2015

Modules 1-3 Sun 01 – Sat 21 Feb 2015

To receive a confirmation of the Permaculture Design Through the Heart completion, participation in all 3 modules is required.

The 3 modules Design Course content follows the standards, topics and number of hours laid out by Bill Mollison, the founder of Permaculture. Upon completion you will receive a Certificate of Completion as a Permaculture designer (72 hours +).

The theoretical and hands on learning is complimented by a daily early morning yoga session and an evening heart meditation.

For more information visit us at http://jiwadamai.net or call us at +62 (0) 361 898 8384

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The #Jiwa Damai buffet found great resonance. For the veggies we had several dishes, vegetarian curry, beans, our #organic garden salad, tempeh manice, and fruit. For the others and especially our balinese guests, love the babi guling (balinesian porc), fish sateh, chicken sateh and chicken curry, followed by the sumptuous tangerines from Kintamani, now in full season.buffet 2 buffet

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We hosted a 24 day yoga training retreat at Jiwa Damai organized by School Yoga Insitute, it was a most interesting and intense experience.

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About 30 young people training day after day, getting up at 6 am to Meditate, then doing their Yoga postures, getting lectures about anatomy and sutras and much more. Our kitchen was working high speed, providing the vegetarian cuisine and many smoothies and of course, fresh coconut juice.
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It was a pleasure to see so many young people learning and exploring themselves through this training.
They will be back next year and are very much welcome.

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When I arrived at Jiwa Damai as an intern, I had to organize the production of the Coconut House.  A very interesting and exciting project that I enjoyed doing with the help of Margret and Libby.

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Entrance of the Coconut House on a sunny morning. The whole procedure takes place in this small building.

The production begins with Nyoman and Ketut opening  the coconuts in the tropical garden.The coconut meat is extracted before being transformed in flakes with a grinder.

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Nyoman and Ketut are opening the coconuts which were just harvested from the trees.

Inside, in a green atmosphere, fruits are drying while the filtering process of oil is done by hand.

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The green roof of the coconut house immerses the room in a green light.

Empty jars and glass bottles are ready to package the delicious virgin coconut oil.

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Production, packaging and labeling are carefully organized

You can use it on your skin or for cooking. It is a really healthy food with lots of benefits. I had the pleasure to enjoy it in the delicious Balinese meals that are prepared by Made. Finished products are then nicely put together in the small shop of Jiwa Damai and other outlets.

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Clara, our intern, in the small sales area of Jiwa Damai with the organic products.

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In our organic garden we have several cacao trees. This cacao fruit is not ripe yet…

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When ripe, the skin of the fruit turns a more orange color.

This is a fresh cacao fruit, picked right off the tree.

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Picture by lavida rose www.lavidarose.com

After harvesting, we dry the fresh beans. The essence of chocolate are contained in these air dried beans, picked fresh from our organic garden. Packed with very important minerals such as magnesium and iron, the health benefits of raw cacao are immense.

Enjoy them on their own or ground with a little brown sugar, they are a perfect addition to any dessert.

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beautiful butterfly

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