Vivea Yoga&Brunch: Healthy recipes for the body and soul

On Sunday we had the opportunity to show our philosophy through the “Vivea Yoga&Brunch” experience. One of our main goals when we are thinking in a new elaboration, is to use beneficial and nutritive ingredients for our organism, which make us feel good.

But, what is Vivea? Vivea is a place located in the Viladecans Business Park, very near of our pastry school. In this place, Gris Juncadella (@grisjuncadella) with her team, offer inspiration, motivation, movement and health through yoga, pilates, breathiness and feeding. On Sundays, furthermore, they combine their activities with the Vivea Yoga&Brunch experience, a nice initiative that consists in a yoga class with Gris, accompanied with the degustation of a delicious and nutritive breakfast.

So, last Sunday we had the opportunity to participate in this experience and we prepared for the assistants some very interesting recipes:


“Bolivia Sauvage” vegan cake

Made with a sponge, creamy and crunchy, all of them with the Felchlin’s dark chocolate from Bolivia. This vegan creation was the event star, with an intense flavour but very easy to digest!


“Carrot Coconut” vegan cake

Made with an aromatic and crunchy biscuit, because of the roasted pecan nuts, with a lot of fresh carrot. Covered with a light coconut cream and pieces of coconut. An exceptional combination that was a success.


Avocado and yuzu toast

The best for recovering the energy were these toasts made with artisan bread of rice and spelt flour (made in the familiar bakery called Santacreu). Every toast was filled with an avocado cream, yuzu, white sesame, seeds, chia and plant outbreaks.

Tofu and pumpkin salted

We made a salted with tofu, dashi, turmeric and pumpkin, very aromatic and special.

Seaweed salad

The fresh moment arrived with the seaweed salad, made with cucumber, wakame and vegetable pickles, dressed with sesame oil, mirin and mandarin.

Buffet presented by Jordi Bordas at Vivea&Brunch. From top left to right: Seaweed salad, Carrot coconut, tofu and pumpkin salted, avocado and yuzu toast and Bolivia Sauvage.

It has been an incredible experience, full of sensations and unique moments. From this blog, we want to give thanks to all Vivea team, for creating this very awesome place in Viladecans, that promotes the physical and emotional well-being.

We would like to thank to the assistants, it was a pleasure meet you and offer you some of our elaborations.

Thanks to the Dr. Carlota Esteve de Miguel for being such inspirational in healthy feeding, yesterday she shared very well the Yoga&Brunch through her Instagram account @carlotaeatmeraw.

Finally, we would like to thank to Valentina (@valentina_nelissen), Jarka and Alexander (@vegan_sundays) from Kushi Institute and Delicious Deshima. They taught us a lot about macrobiotic cooking style. They have a school in Amsterdam and very soon we will explain our experience in their classes.

We hope to come back to Vivea and share with all of you these amazing moments!

You can see all the pictures made by Ramón in the Vivea’s Facebook profile.