It’s already been a week since I left Northern Cyprus, more specifically, GROL (Green Rays of Lights) Garden, a workaway destination, and it was… Let’s put it this way: I can’t wait to go back again. Here’s why:
GROL, at a glance
The all-mighty Vitamix
This might come as weird but GROL people know what I’m on about. During the three weeks at the garden, my whole life depended on that blender. For one, it meant I could make and eat as much hummus as I could – that is my sort of heaven. We also started to make our own nut/seed based milk instead of buying from the market, which meant fresh milk for cereals in the morning! Yes I am all about food. We (I) got to experiment making almond, cashew and sesame milk but also making different other things as well such as a cookie dough dip from chickpeas (no, it was not disgusting), making raw ice cream, pies and NUTELLA which some of the other volunteers taught me, and soup of course. Continue reading 10 Reasons Why My Workaway Experience in Northern Cyprus was Incredible→
Someone just handed me a flower. I’m entirely sure whether it’s just to show me or for me to eat it. He’s looking at me expectantly. Still hesitating, I put the flower in my mouth. There’s an initial bitter taste which quickly evolves to a sweet one as I continue chewing, leaving a hot and spicy aftertaste. “Çok güzel,” I tell him. Very nice. He smiles. “İlaç yok,” he keeps repeating, that is to say, there are no added pesticides or any other chemical: it’s all natural. He’s a farmer from a small village and often goes foraging for wild edible plants with his family.
I only just came back from a walk by the harbour to watch the sunset after having spent most of the morning and afternoon working on the farm doing very physical but quite satisfying manual labour. This is currently my second day here in Girne, or Kyrenia which is how the Greeks call it. I only reached yesterday afternoon and it already feels as if I have been here for weeks. I’m doing a ‘workaway’ here, at the GROL Garden located right in the little harbour town of Girne. Our day starts at 8 am, basically a lie-in when you consider life on a farm, and we usually finish around 3 pm. All the volunteers take turns in cooking lunch and dinner; I’m quite happy I’ve still got a few days until I’m let loose in the kitchen. As much as I like cooking, it’s always stressful when you’re cooking for others. It’s amazing though that all the food is strictly vegan so I’m having quite fun learning new recipes from others.
Life here on the farm is unfolding quite nicely, I have to say.
Tales of a Mauritian 