Aminata Clason-Diop, a Swedish native with a business background and passion for health and fitness, has woven together an all encompassing wellness program on the island of St. Barthelemy. She shares a favorite recipe from her Eden Rock St. Barth Wellness menu.
Travel and wellness are not always a natural intersection. For those of us who prioritize wellness, we take the time to plan away doing tireless research on where to schedule our morning workouts and find the closest juice bars to our future destination. For many locations, especially in urban city centers, this can be a piece of [vegan, gluten-free] cake. However, often times even the most luxurious of destinations completely neglect this growing need.
Aminata Clason-Diop, a Swedish native with a business background and passion for health and fitness, has woven together an all encompassing wellness program on the island of St. Barthelemy. Like many other wellpreneurs, years of health struggles drove her to make a change for herself, and then figure out how to deliver the same effective remedy for others.
Her unique expertise in both health cuisine and fitness has enabled her to create an oasis where wellness meets luxury. Guests to the epic Eden Rock resort or any visitors on the island who visit the property do not have to think twice about compromising their health in order to indulge in a relaxing and pleasureful vacation. From the perfectly crafted juice bar menu with everything from vegan protein shakes to health shots and detox juices, to her vegan, gluten and processed sugar free gourmet wellness menu, health nuts are able to start their day with an energizing maca shake and end it with dairy free coconut and chocolate ice cream.
So how did she end up pulling all of this together? After finishing studying business at Baruch College in NYC, Aminata decided to follow her passion and learn more about how to bring others the relief she got from engaging in a health conscious lifestyle. Her knowledge of yoga comes informally from practicing while traveling in Bali and formally from the well known Chrissy Carter Yoga Works teacher training offered in Manhattan. She continued her training by becoming certified in SUP Paddle Yoga in the Hamptons, which is also offered exclusively by her program through Eden Rock.
Her formal training in vegan gastronomy comes from a household name in the nutrition world. Studying under world renowned plant-based chef Matthew Kenney more than prepared Aminata to bring back health conscious cuisine to the island she calls home. She also studied both nutrition and wellness at the Institute for Integrative Nutrition.
Visitors and locals alike are inspired to practice wellness as a lifestyle through her wellness club. She offers 9 different fitness classes per week as well as nutrition consultation and cooking classes, which have all been a big hit on the island.
Scroll down for Aminata's recipe from the Wellness menu that she created for the Eden Rock St. Barth. The creamy, indulgent tasting pasta is completely plant based and full of flavor. I couldn't help but ordering it daily and was not surprised that even my typically carnivorous travel mates couldn't get enough. Next up for Aminata is an althleisure collaboration that will be sold exclusively through the Eden Rock St. Barths. Ready to plan your visit? Click the button below to book through my agent and receive an exclusive wellness package.
Broccoli Pea Fusilli (1 portion)
65 g pea pasta (gluten free)
Bring water to boil, cook pasta as indicated on package. Drain and rinse in cold water.
Broccoli Spinach Mix
1 small floret broccoli
1 thin half mooned zucchini 1/3 cup spinach
2 tbsp frozen green peas
1/4 cup onion
2 cloves garlic
1/3 cup rice cream
1⁄2 tablespoon lemon juice
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
1/2 tsp herb salt
1⁄4 tsp strong red paprika
1⁄4 tsp curry
1/2 tsp chili flakes
1/2 tsp thyme
roasted pine nuts, hempseeds and parsley to garnish
*Use organic ingredients when possible
Bring water to boil and cook green peas for 3 min. Drain and rinse in cold water. Put peas aside with pasta. Add olive oil, onion, and garlic to pan, cook for 1-2 min. Add broccoli, zucchini, salt, black pepper, and white pepper. Let cook for 2-3 min. Add rice cream, herb salt, red paprika, curry, chili flakes, thyme, and lemon juice. Let cook for 1-2 min. Fold in spinach, green peas, and pasta. Serve warm and garnish with pine nuts, hempseeds, and parsley.