Blog

Vegan pink risotto with mixed greens (Risotto rosa com mistura de folhas verde – vegano)

IMG_4939

  • 2 tablespoons olive oil
  • 1 medium/small beetroot, peeled and diced
  • 150g of mixed greens – Spinach, Lambs Lettuce, Chard, Watercress (chopped finely)
  • 1 large leek, finely sliced/diced
  • 3 garlic cloves, crushed
  • 1 cup of white wine
  • 1 cup risotto rice  (+-250g)
  • 3 Tbsp nutricional yeast
  • Water (or homemade vegetable broth)
  • Salt and pepper to taste

Slice the leek and the garlic and cook over medium heat with the olive oil. When soft start adding the wine and stir.

Add the rice and keep stirring. Slowly start adding small amounts of water (1/2to1cup) never stop stirring. When the rice is cooked add the beetroot, the greens, salt, fresh cracked pepper, and the nutricional yeast.

PT:

  • 2 c. de sopa de azeite
  • 1 alho-francĂȘs grande, cortado finamente Ă s rodelas
  • 1 beterraba mĂ©dia/pequena (descascada e picada)
  • 150g mistura de vegetais de folha verde – Espinafre, agriĂŁo, etc.. (cortados finamente)
  • 3 dentes de alho esmagados
  • 1 caneca de vinho branco
  • 1 caneca de risoto (+-250g)
  • 3 c. de sopa levedura nutricional
  • Água (ou caldo caseiro de vegetais)
  • Sal e pimenta a gosto

Cortar o alho-francĂȘs e o alho e saltear em lume mĂ©dio com o azeite. Quando estiverem macios e mais transparentes começar a adicionar o vinho aos poucos e ir mexendo.

Adicione o arroz e continuar a mexer. Começar lentamente a adicionar pequenas quantidades de ĂĄgua (1/2 – 1 caneca), sem nunca parar de mexer. Quando o arroz estiver cozido adicionar a beterraba, os verdes, o sal, a pimenta moĂ­da e a levedura nutricional.

 

 

Homemade Granola with kiwi puree (Granola caseira com purĂȘ de kiwi)

Granola:

  • 2 cups of organic rolled oats
  • 2tbsp any sweetener
  • 3 tbsp organic coconut oil
  • 1 tbsp brown sugar
  • 3 tbsp mix nut
  • Flax seeds, pumpkin seeds or hemp seeds (optional)
  • Salt, just a pinch

Heat a non-stick pan or wok, put the coconut oil until melt and add all the other ingredientes next. Stir  constantly to prevent burning, until golden and crispy.
Turn off the heat, allow the granola to cool down and enjoy.

Kiwi puree:

  • 3 Kiwis, peeled
  • 1 banana
  • Handful of raisins
  • 2 tbsp chia seeds

In a blender, puree together the kiwi, banana, and the raisins. Add chia seeds and just pulse to combine. Pour into a cup or bowl and let sit for about 10 minutes or longer in the fridge to allow the chia seeds to gel.

TIPS: Serve the granola on bottom, top with the kiwi puree and sprinkle with some  roasted sunflower seeds.

PT:

Granola:

  • 2 canecas de flocos de aveia orgĂąnica
  • 2 c. sopa de adoçante liquido
  • 3 c. sopa de Ăłleo de coco orgĂąnico 
  • 1 c. sopa açĂșcar mascavo 
  • 3 c. sopa de frutos secos
  • sementes de linhaça, sementes de abĂłbora ou sementes de cĂąnhamo (Opcional)
  • 1 pitada de sal

Aquecer uma frigideira anti-aderente ou wok, derreter o óleo de coco e adicionar todos os outros Ingredientes. Mexer sempre, até ficar dourado e crocante. Desligar deixar arrefecer e desfrutar.

PurĂȘ de Kiwi:

  • 3 Kiwis, descascados
  • 1 banana
  • Punhado de passas
  • 2 c. de sopa de sementes de chia

Num liquidificador, juntar o kiwi, a banana, e as passas atĂ© obter um purĂȘ. Adicionar as sementes de chia e mexer atĂ© combinar. Despejar a mistura  numa tigela e deixar descansar pelo menos por 10 minutos  no frigorifico para permitir que as sementes de chia abram.

Dicas: Servir a granola na base, cobrir com o purĂȘ de kiwi e polvilhar com sementes de girassol torradas.

 

Raw beetroot and avocado balls (bolinhas de beterraba e abacate)

2016-06-14 20.27.52

  • 1 medium finely grated avocado
  • 3 medium finely grated organic beetroot
  • 1 tbsp chia seeds
  • 1 cup medjool dates
  • 1tsp cinnamon
  • 3 tbsp carrot juice (water or any fruit juice)

Put everything except the grated avocado and beetroot  into a food processor until smooth. Add all ingredients together carefully and roll the mixture into bite-sized balls.

I served with vegan condensed milk and fresh strawberries.

Store in the fridge.

TIPS: Add almonds, cacao nibs, desiccated coconut, dried apricots or goji berries. Serve with vegan custar and fresh fruit.

PT:

  • 1 abacate mĂ©dio ralado finamente
  • 3 beterrabas orgĂąnicas raladas finamente
  • 1 colher de sopa de sementes de chia
  • 3 colheres de sopa de sumo de cenoura (ĂĄgua ou qualquer sumo de fruta)
  • 1 chĂĄvena de tĂąmaras
  • 1 colher de chĂĄ de canela

Liquidificar tudo num processador de alimentos com excepção do abacate ralado e da beterraba até que se obtenha uma mistura suave. Misturar os restantes ingredientes cuidadosamente e moldar pequenas bolas com as mãos.

Eu servi com leite condensado vegano e morangos frescos.

Guardar no frigorifico.

Dicas: Adicionar  amĂȘndoas, pepitas de cacau, coco ralado , damascos secos ou bagas goji . Servir com leite creme vegan e frutas frescas.

Exploring the Mayan Ruins of CobĂĄ in Mexico

Cobå is an ancient Mayan city 44 km northwest of Tulum, and surprisingly bigger than the famous Chichen Itza.

Cobá is located in Mexico‘s Yucatan Peninsula, near Tulum, Valladolid and Playa del Carmen, making it the perfect place to explore on a day trip from any of these places.

From Tulum there’s one bus to CobĂĄ at ADOS (9:30 – 70MX$) it takes around 1 hour and is direct.

When we arrived this place took me by surprise, I wasn’t expecting such an amazing and beautiful place, and for the fist time paths with shadows. Walking around was very pleasant. The place wasn’t crowded at all and we had most of the ruin set just for us. The emblematic Nohoch-Mul Pyramid with it’s 42-meters was the only place with some people, but still nothing extraordinary.

 

We paid 65 pesos admission fee and then we began exploring the ruins by foot, but that is up to you, you can choose to walk, hire a bici-taxi, or rent a bicycle. I just love to walk and this place is just amazing for that, imagine quiet paths through the peaceful, relaxed and natural environment of a surrounding jungle, and you are there. When you are walking you can absorve more details, I could see mounds of rocks covered in vegetation, which were unexcavated ruins.

Only a small portion of Coba has been excavated and many of the structures remain hidden in the jungle.

If time is short I recommend renting a bike or bike taxi, as it is a much faster way to get around and see all of the structures, (regular bicycles- 45 pesos; two-person bicycle taxis – 190 pesos).

 

The Nohoch-Mul Pyramid is the tallest in Yucatan and unlike many other ruins in the peninsula this one can be climbed 😊 and it really deserves the effort, the views are spectacular and breath taking. From the top, you can see the surrounding jungle landscape and lush green tree-tops.  I could see the village of Coba and both lagoons, its importante to take a minute here to admire the incredible views of the natural beauty around you.

DSC00834

There’s a thick rope in the middle of the stairs for safety, but climbing down the pyramid, it’s more difficult than going up, so be careful. The stone steps were slippery from erosion and from people climbing them over the years.

 

There’s only one first class bus back from CobĂĄ at 3:10, and 2 second class after that.

You can also rent a bicycle at the entrance (~50MX$) to visit the 3 nearby underground cenotes not further that 8km. Cenotes are underground sinkholes filled with fresh water, found all over the Yucatan. The closest ones are the Choo-Ha with crystal blue water and stalagmites hanging from the ceiling. The Tamcach-Ha is an underground cavern and the las one is called Multun-Ha. The entrance fee for each cenote is 55 pesos ($3 USD).

This cenotes  are off the beaten tourist path and are a perfect place to visit for a refreshing swim in a magical and serene place after exploring the  ruins.

photography – all rights reserved – Ana Rocha

Kale & Onion Burger (hambĂșrguer de couve verde e cebola)

2016-06-20 21.04.54.jpg

  • 400g  kale (stems removed) 
  • 1 red onion
  • 1/4 cup chopped parsley (optional)
  • 2 flax eggs
  • 3tbsp wholemeal flour
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 2 tsp curry
  • 1 tsp smoked paprika
  • 1/2 tsp chili 
  • 1/2 tsp nutmeg
  • 3 tbsp olive oil for frying

Add all ingredients to a food processor, and pulse until well mixed and finely chopped but still with a little texture. The mixture will be very mushy.

In a wok or a non-stick pan, heat some olive oil and cook small a amounts of the mixture for  1-2 minutes on each side.

PT

  • 400g  de couve (hastes removidas)
  • 1 cebola roxa
  • 1/4  chĂĄvena de salsa picada (opcional)
  • 2 ovos de linhaça
  • 3 c. sopa de farinha integral 
  •  sal e pimenta a gosto
  • 1 c.de chĂĄ de alho em pĂł
  • 2 c. chĂĄ de caril
  • 1 c. chĂĄ de paprika fumada
  • 1/2 c. chĂĄ de piri-piri
  • 1/2 c. de chĂĄ de noz-moscada
  • 3 colheres de sopa de azeite para fritar

Adiciona todos os ingredientes num liquidificador e processar até estarem bem misturados e finamente picados, mas ainda com um pouco de textura. A mistura fica bastante mole.

Num wok ou frigideira anti-aderente aquecer um pouco de azeite e cozinhar pequenas quantidades da mistura durante 1-2 minutos de cada lado.

2016-06-20 21.04.39

 

Crispy Baked Sweet Potato Fries (batata doce frita no forno)

2016-06-27 20.16.14

  • sweet potatoes (the quantity is up to you)
  • olive oil (enough to lightly and evenly coat the fries.)
  • Salt, pepper, cumin, paprika and garlic (to tate)

Preheat the oven to 250 degrees. Rinse, dry and cut them into fry-shaped pieces.

Put the uncooked fried into a bawl and pour the olive oil. Season with salt, pepper, and spices.

Lay out in a single layer on a tray,  and bake for about 45-1h. Flip the fries once at halfway point to ensure they can cook on all sides. Remove  and serve once crisp and golden brown.

PT

  • batata doce  (a quantidade desejada)
  •  azeite (suficiente para envolver ligeiramente as batatas)
  • sal, pimenta, caminhos, pimentĂŁo, e alho (a gosto)  

Lavar, secar e cortar as batatas Ă s tirinhas. Coloca-las numa taça e regar com um pouco de azeite a adicionar os temperos. Colocar as batatas numa camada Ășnica no tabuleiro e deixar cozinhar por cerca de 45-1hora. Virar as batatas a meio do processo. Servir quando estiverem douradas e estaladiças.

 

Tulum Private & Public beaches

If you’re backpacking or traveling on a budget it’s probable that you’ll stay in town 3 miles from the beach… What is absolutely fine, first there’s cheaper accommodation in town, lots of shops, restaurantes, bars, supermarkets, markets, banks, pharmacies, etc. so not that bad at all, plus renting a bike is easy and cheap 🙂

Lots of places in town rent bicycles and it’s a great way to move around. Going to the beach it’s quite easy, from town you go always straight through a cycling path, till you reach a roundabout, where  the police station is located. If you head right (north) you have the public beaches plus the ruins at the end.

Bare in mind that most visitors remain on the beaches located right in front of the Tulum Ruins, so move further south and you will find some pristine beaches.

At least from my experience this side has the nicest stretch of beach in all of Tulum, because they are bigger, the water was cristal clean and the sand white, in position of the few public beaches that you can find in between the hotels in the south stretch that are tiny, difficult to find and unlucky were full of seaweed.

 

If you head left (south) you have 10 miles of private beaches called ‘zona hoteleira‘ (hotel zone) there are a few public beaches in between the private ones, but they are super small. To be true this area is hotel after hotel after hotel, what is actually a bit overwhelming. The beaches are ok but unfortunately there was heaps of seaweed that had just washed in a couple of days ago.

 

You also have the option of ‘using’ the beach of one of the hotels, some charge a fee in order to access the beach or is mandatory to have  drink or a meal at their restaurant. If you are looking for some extra-confort this ones are definitely the best option, because you can use the sun beds and umbrellas.

 

photography – all rights reserved – Ana Rocha

 

Roasted cauliflower (couve-flor no forno)

couliflour

  • 1 head of cauliflower , cut into even bite-size pieces,
  • 1 garlic clove, thinly sliced
  • 1/2 red pepper cut finely
  • 4 tbsp olive oil,
  • salt, pepper, thyme, other spices and herbs you like

Heat oven to 200ÂșC. Place the cauliflower in a baking sheet with the seasonings and the red pepper and toss with the olive oil. Spread evenly and roast for 20 mins, turning halfway, until al dente and caramelized.

TIPS: you can add one sliced medium onion and sprinkle nutritional yeast over the cauliflower to serve.

PT:

  • 1  couve-flor cortada,
  • 1 dente do alho cortado finamente
  • 1/2 pimento vermelho cortado finamente
  • 4 c. sopa de azeite 
  • sal, pimenta, rosmaninho, e outras especiarias e ervas a gosto

Aquecer o forno a 200ÂșC. Colocar num tabuleiro de ir ao forno a couve-flor envolvida com o pimento, temperos e o azeite. Espalhar uniformemente e assar por 20 minutos, mexendo ocasionalmente atĂ© ficar al dente e caramelizada.

DICAS:  adicionar uma cebola média cortada e /ou polvilhar com levedura nutricional antes de servir.

2016-09-10 13.30.50.jpg

Delicious Vegan Persimmons Gummy (gomas veganas de diĂłspiro)

IMG_5358.jpg

  • 2 large ripe persimmons (peeled)
  • 2 tablespoons agar agar powder
  • 1-2 tablespoons sweetener (to taste)

Chop the persimmons and add it to a blender.  Blend until smooth.

Place all ingredients (including the persimmon juice) in a small sauce pan on low heat, whisking frequently. Let the mixture simmer until it thickens to the consistency syrup. This will take a couple of minutes.

Pour the hot liquid into the silicon moulds. Let cool at room temperature for 5 minutes.

then refrigerate for at least an hour. They are ready when  firm to touch.

Remove from molds. Store in a container in the fridge if you don’t eat them all right away!

PT:
  • 2 diĂłspiros grandes e maduros (descascado)
  • 2 colheres de sopa de agar agar em pĂł
  • 1-2 colheres de sopa de adoçante (a gosto)

Descascar os disparos e liquidificar.

Coloque todos os ingredientes incluindo o sumo, numa panela em lume brando, e ir mexendo. Deixar a mistura cozinhar por alguns minutos atĂ© ter uma consistĂȘncia mais espessa.

Despejar o líquido quente nos moldes de silicone, e deixe arrefecer à temperatura ambiente por 5 minutos. Depois levar ao frigorifico por uma hora, ou até que estejam firmes.

Retirar as gomas dos moldes. Armazene num recipiente de vidro no frigorĂ­fico.

IMG_5357.jpg

Black Sesame Cookies (biscoitos de sĂ©samo preto)

IMG_5080

  • 2 chia eggs or 2 eggs worth of your favourite egg replacer**
  • 2 Tbsp black sesame paste (black sesame tahini)
  • 1 and 1/4 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • a pinch of salt
  • 1/2 cup dates
  • 1/4 cup olive oil
  • 1 tsp pure vanilla extract (optional)
  • 1/2 tsp pure almond extract (optional)
  • black, white sesame seeds for topping

** 2 chia eggs : grind  2 tablespoons of whole chia seeds,  transfer it to a small bowl and add 6 tablespoons of hot water (not boiling). Stir together and store in the fridge until you need it.

Preheat the oven at 180ÂșC.

Add into a food processor the dates, and the tahini to make a puree, add all the other ingredients and  process until you have a cohesive dough.

Take a small amount of dough, roll into a small ball,  flattening the tops slightly and sprinkle a little sesame seeds over each  ball.

Bake for about 10 to 15 minutes. Do not over bake as the cookie will turn bitter.

PT:

  • 2 ovos de chia, ou outro substituto de 2 ovos   **
  • 2 c. de sopa de pasta de sĂ©samo preto (tahini de sĂ©samo preto)
  • 1 caneca e 1/2 de farinha branca
  • 1 c. de chĂĄ de fermento 
  • 1/2 de açĂșcar mascavado
  • uma pitada de sal
  • 1/2 caneca de tĂąmaras 
  • 1/4 caneca azeite
  • 1 c. de chĂĄ de extracto de baunilha (opcional)
  • 1/2 c. de chĂĄ de extracto de amĂȘndoa (opcional)
  • AmĂȘndoas e sementes de sĂ©samo para decorar

** 2 ovos de chia: triturar 2 colheres de sopa de sementes de chia, transferi-las para uma tigela pequena e adicionar 6 colheres de sopa de ågua quente (não a ferver). Mexer bem e guardar no frigorifico até ser necessårio.

PrĂ©-aquecer o forno a 180ÂșC.

Colocar as tùmaras e o tahini num processador de alimentos e processar até obter um puré, adicionar todos os outros ingredientes e processar até que fique uma massa homogénea.

Com as mãos moldar  pequenas bolas e colocar num tabuleiro de ir ao forno com um tapete de silicone (tipo Silpats) ou com papel manteiga. Polvilhar com sementes de sésamo pretas e brancas.

Levar ao forno por 10 a 15 minutos, nĂŁo deixar cozer demasiado pois ficam amargos.

IMG_5079

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave