October 20th, 2012
An important etho at Ka’ana is to be eco-conscious. This, of course, finds it’s way into our design aesthetic. Typically, we like to recycle objects in new ways and use the what we have on the grounds as much as possible (Have you seen our Organic Garden?) We are big on details; they make all the difference, right? See more below or read more about our Accommodations.
1. Fresh flowers in every room picked from the grounds.
2. Palmetto sticks are used throughout the resort, providing great texture and color.
3. Antique explorer objects: compasses, telescopes (Some found nearby!) and others from our owners’ collection to evoke a sense of adventures past.
4. Bamboo, cut and joined together, used for headboards and lamp fixtures.
5. Refurbished wood frames of villa door.
6. Antiqued custom-made metal doors for our Private Villas.
8. Antique Spanish books.
9. Ikat – Typical Central American patterned Fabrics.
10. Outdoor Showers!
October 12th, 2012
Here at Ka’ana, we grow all kinds of fruits and vegetables including broccoli, cauliflower, carrots, lettuce, arugula, bell peppers, tomatoes and potatoes, as well as hot chiles and spicy herbs. Our fruits are of the tropical variety including bananas, papayas, watermelon, pineapple and local exotic fruits such as mammy apples and dragon fruit.
Most of our fruits and vegetables grow all year round. Carrots grow between August and January while broccoli and cauliflower grow between May and August.
We create our own jams and infusions using the fruits and also pickle the vegetables in-house. Produce from our organic garden is incorporated in all of our recipes at La Ceiba to ensure that our guests are always eating healthily and organically.
September 6th, 2012
Here at Ka’ana, we love to promote an eco-conscious lifestyle and we encourage you to get inspired to follow suite. Learn about the 8 wonderful products we create in-house using our organic garden and other locally sourced vendors to encourage sustainable living!
1. Interiors, decor and frames
(Examples: our aged metal villa doors, dual mahogany loungers)
(Examples: watermelon, tomatoes, celery, garlic)
(Examples: guava mango, onion, papaya)
(Examples: basil mint, lavender)
(Examples: mango vodka, lemon basil)
(Example: cinnamon honey, basil lemon)
(Example: local fruits!)
8. Green Juice
(All from our garden!)
August 15th, 2012
10 summer Cocktail Recipes from the Bars and Restaurants of Luxury hotels:
Read more: Huffington Post.
July 14th, 2012
Here at Ka’ana we are all about providing eco-conscious luxury to our guests. We believe that keeping the environment clean is important to keep the earth around longer. We have a number of eco-conscious initiatives including our organic garden and our locally sourced building materials for our luxury villas. Below we have a list of some great eco-conscious beauty products that are just as amazing as they are green! Read on to get the details.
June 25th, 2012
We talked to Cara Araneta about her delicious meals while at Ka’ana. Here are picks of some of her favorite dishes!
Cochinita pibil is a traditional slow-roasted pork dish from the Yucatán Península. The sweet and savory pork was perfectly seasoned and melted in my mouth! The pineapple chunks added a great balance and a hint of citrus.
June 1st, 2012
It’s Mango Season here in Belize, so we plucked some of these delicious fruits from our grounds and came up with this new cocktail to enjoy with your summer rendezvous!
Manila Mango Infused Vodka Cocktail
1 Oz. Fresh Lime Juice
1 Oz. Elderflower Liqueur
1 ½-2 Oz. Manila Mango Infused Vodka
1 Bar Spoon Sugar (Or 1 Oz. Triple Sec Liqueur)
Add ice and liquids into Cocktail Shaker, shake and strain into Martini Glass.
May 28th, 2012
Memorial Day marks the start of summer, so we’d like to offer you a special promotion: 10% Discount and Breakfast! Book a Balam, Casita or Master Suite and receive 10% Discount with Continental Breakfast – or – a 1- or 2-Bedroom Villa and receive 10% Discount with Full Breakfast!
Meanwhile, enjoy one of our fave popsicles:
Coconut Mango Popsicle
2 Cups Water
1 ¼ Cups Mile – Whole
½ Teaspoon Kosher Salt
2 Large Mangos – Ripened
1 Teaspoon Vanilla Extract
1 15-Oz. Can Coconut Milk – Shaken
1 Vanilla (Bean) – Halved Lengthwise
1 14-Oz. Can Condensed Milk – Sweetened
1 Cup Arborio or Grain (Short) Rice – White
Whisk coconut and whole milks in saucepan. Scrape and stir bean seeds into milk. Stir rice into milk and simmer – medium. Lower heat and cook for 25 minutes, until tender. Whisk condensed milk, salt, vanilla and water into mixture. Peel mangoes; dice into ½-inch cubes and fold into mixture. Transfer into ice-pop molds, insert sticks and freeze 3-4 hours.