Avocado-Custard Treat (creme de abacate)

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(for 1 person)

  • 1 avocado, peeled and pitted
  • 1 ripe kiwi
  • fresh toasted nuts
  • 3 tbsp vegan vanilla soya custard (+ 3 tbsp to add on top)

It is a breeze to make, all that you need to do is mash the avocado with a fork and mix with the custard, garnish with kiwi slices, toasted nuts and if you are a sweet tooth more custard.


(para 1 pessoa)

  • 1 abacate, descascadas e sem caroço
  • 1 kiwi maduro
  • frutos secos torrados de fresco
  • 3 c.sopa de creme de soja sabor a baunilha

É uma brisa para fazer este doce, Ă© sĂł esmagar o abacate com um garfo e misturar com o creme, servir com fatias de kiwi, frutos secos torrados e um pouco mais de creme de soja por cima.



Chia Egg Recipe (ovo de chia – como fazer)

IMG_5160.JPG1 Chia egg:

  • 1 Tbsp Chia Seeds
  • 3 Tbsp Water (hot)

Grind the chia seeds,  transfer it to a small bowl and add the hot water (not boiling). Stir together and store in the fridge to rest for a few minutes (~5)


1 Ovo de chia:
  • 1 colher de sopa de semente de chia
  • 3 colheres de sopa de ĂĄgua (quente)

Triturar as sementes de chia, transferi-las para uma tigela pequena e adicionar a ågua quente (não a ferver). Mexer bem e guardar no frigorifico para descansar por alguns minutos (~5)


Vegan Beetroot Risotto (risoto vegan de beterraba)



  • 2 tablespoons olive oil
  • 1 medium/small beetroot, peeled and diced
  • 1 large leek, finely sliced/diced
  • 1 onion, finely sliced/diced
  • 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 onion 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, salt, fresh cracked pepper, and the nutricional yeast.


  • 2 c. de sopa de azeite
  • 1 alho-francĂȘs grande, cortado finamente Ă s rodelas
  • 1 beterraba mĂ©dia/pequena (descascada e picada)
  • 1 cebola, finamente cortada
  • 1 caneca 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 a cebola e saltear em lume mĂ©dio com o azeite. Quando estiverem macias e mais transparente começar a adicionar aos poucos o vinho e ir mexendo.

Adicionar 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, o sal, a pimenta moĂ­da e a levedura nutricional.



Cappadocia, Turkey’s Land of Fairy Chimneys

Turkey it’s an amazing country, that I  visited twice. It’s arqiteture, culture, natural wonders, food, music and dance really appeals to me.

This post is about Cappadocia a semi-arid region located in the heart of Turkey. Cappadocia is a place out of other world, it has overwhelming  landscapes that will leave a mark in our heart. While I was there, it felt like I was living in a different planet.

Was also in this region that I had one of  the most amazing experiences of my life, riding in a hot air ballon. Experience the sun rise and flying in a balloon in such an unique place is indescribable. From the air you have a different perspective of the volcanic rock formations and the ancient settlements. This  was truly a “once-in-a-lifetime” kind of experience.

To visit the region I ended up renting a car for a few days, to be free to go everywhere without worrying about public transports. The roads are pretty good, easy to navigate and well sign posted. Using public transport is possible though.

Cappadocia has plenty to do and see, the Göreme Open Air Museum, is an UNESCO-protected site from the 10th to 12th centuries, when Cappadocia was an important Byzantine religious center. Göreme itself is also incredibly beautiful, the village is half buried into the hill, with stunting stone houses. Walking around the streets is a must and also to walk to Maze Caddis to see the fresco-adorned El Nazar Kilise (Evil Eye Church) and Saklı Kilise (Hidden Church).

Red and Rose Valleys are beautiful intertwining valleys between the villages of Göreme and Çavusin that extends as far as the eye can see. The landscape here is out of other planet and great for hiking, there’re dozens of them with many hidden treasures like the Kolonlu Kilise (Columned Church); Haçlı Kilise (Church of the Cross), and the Uç Haçlı Kilise (Church of the Three Crosses).

The Monk’s Valley, Pigeon Valley and the Deviant Valley  also also great for hiking and to see the breath taken fairy chimneys and other natural rock formations.

Visit one of the  underground cities, it’s an unmissable experience, Kaymaklı is the largest example, with a labyrinth of rooms connected by tunnels that extends for eight levels. Derinkuyu is the deepest and just like Kaymaklı, was used by the early Christians to hide from attack. There are many subterranean settlements but these are the most famous.

PaƟabaǧ has one of the most famous landmarks of the region the fairy chimneys. A trip to PaƟabaǧ valley is easily combined with a visit to Zelve Open-Air Museum.
when I say the most popular I also mean that is kind of a tourist trap with by far to many vendors.

The village of Uçhisar is the most elevated town in Cappadocia and home to the Uçhisar Castle. It’s also  a good starting point for valley walks. Like  Pigeon Valley and White Valley .The river side town Avanos is the Mecca for pottery,  which makes it a fantastic place to purchase handmade ceramics or just watch a pottery demonstration.

ÜrgĂŒp is bigger and more developed than Göreme and Avanos and has three of the most remarkable fairy chimneys in Cappadocia, known as the “three beauties of ÜrgĂŒp” but despite that is only worth it if you are into shopping.

The village of Çavusin has the most amazing Byzantine churches, including the oldest cave church attributed to St. John the Baptist from the 5th century.

Hope you enjoy the photos, and please share your experience if you have had visited Cappadocia.

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Chia Pudding (pudim de chia)

Chia pudding with avocado, redcurrant, and banana & strawberry puree


This is without a doubt one of my favourite recipes and I do it for breakfasts and my morning break.
  • 1 cup of vegetal milk (almond, coconut, rice, oat, hazelnut milk, etc)  or water
  • 2 tablespoons of chia seeds
  • (optional) 1 tablespoon of sweetener (maple syrup, honey, agave)
In a jar or a glass container mix the milk and the chia seeds and leave in the fridge overnight. Serve chilled with desired toppings, such as fruit, granola, coconut, nuts, cinnamon, seeds, etc.
PT– Esta Ă© sem dĂșvida uma das minhas receitas favoritas. É fĂĄcil de fazer e perfeita para o pequeno-almoço ou para comer a meio da manhĂŁ.
  • 1 chĂĄvena de leite vegetal ( amĂȘndoa, coco, arroz, aveia, avelĂŁ, etc) ou ĂĄgua 
  • 2 c.sopa de sementes de chia
  • (Opcional) 1 colher de sopa de adoçante (mel, agave, ou outro)

Num frasco ou num recipiente de vidro misturar o leite e as sementes de chia e deixar no frigorifico durante a noite. Servir fresco com a coberturas desejada, como frutas, granola, coco, nozes, canela, sementes, etc.

Chia pudding with blackberries, raspberries, blackcurrants, redcurrant and banana & strawberry puree

Tahini & Almond Cookies (biscoitos de tahini e amĂȘndoas)


  • 150g tahini (sesame butter)
  • 150g ground almonds
  • 150g flour (can be wholemeal)
  • 2 flax eggs
  • 1 tbsp baking powder
  • 100g dark sugar
  • 1 tsp cinnamon
  • water
  • almonds and sesame seeds to decorate

Preheat the oven at 180ÂșC.

Start grounding the almonds in a food processor, then add all the other ingredientes and combine well. Add some drops of water until it reaches a cookie dough consistency.

Roll into small balls and place on a lined baking tray.

Push whole almonds into the balls and sprinkle with sesame seeds.

Bake for 10-15 minutes.


  • 150 g de tahini (manteiga de sementes de sĂ©samo)
  • 150g de amĂȘndoas trituradas 
  • 150g de farinha (pode ser integral)
  • 2 ovos de linhaça
  • 1 colher de sopa de fermento em pĂł
  • 100g de açĂșcar mascavado
  • 1 colher de chĂĄ de canela
  • ĂĄgua
  • AmĂȘndoas e sementes de sĂ©samo para decorar

PrĂ©-aquecer o forno a 180ÂșC.

Num processador de alimentos triturar completamente as amĂȘndoas atĂ© que fiquem em farinha. Adicionar todos os outros ingredientes Ă  farinha de amĂȘndoa e combinar bem. Adicionar algumas gotas de ĂĄgua atĂ© atingir uma consistĂȘncia de massa de biscoito.

Com as mĂŁos moldar  pequenas bolas e colocar num tabuleiro de ir ao forno com um tapete de silicone (tipo Silpats) ou com papel manteiga. Colocar e pressionar uma amĂȘndoas inteira em cima dos biscoitos achatande-os ligeiramente e polvilhar com sementes de sĂ©samo.

Levar ao forno por 10 a 15 minutos.



The Three Cuzama Cenotes

The YucatĂĄn Peninsula has literally hundreds of cenotes that are fed by subterranean rivers, these natural pools are incredible beautiful, and theres something mysterious and enchanted about the light and colours they have.

The Cenotes of ChunkamĂĄn were the first ones we visited, and we couldn’t really ask for anything more beautiful and peaceful. From MĂ©rida to the small village of ChunkamĂĄn is an hour trip by bus.

Where the bus stops there are a couple of tuk-tuks waiting, they charge 10 pesos to go to the cenotes area to locals, but they will ask more to tourists. You have two options, negotiate the price, or walk (+-3km). We chose the last options, because the day wasn’t to hot and we love to walk.

The admission fee is 400 pesos ($22) for 1 to 4 people (non-negotiable) and believe me, we tried :). We arrived very early in the morning (around 8) and the place was absolutely empty.  We were the first visitors that day, so we had the canotes just for ourselves. It was amazing to explore and swim with no one else there, BUT…. to reach the cenotes your only option is going by horse-drawn railcart,  along an old railway track. This is an huge negative point about this place, the poor horses look rough, and very thin, they don’t give them any water during the journey, some have visible injuries, diseases and open bleeding wounds 😩 it’s truly a shame and I rather much prefer to go to a place that doesn’t use or mistreat animals.

Unfortunately I didn’t know that before hand, otherwise I would go to a different one, and there are plenty to choose from, you don’t really need to finance any business that have abusive behaviour towards animals.

And again don’t get me wrong the cenotes are amazing, but please don’t make the same mistake as we did and just choose a different one, until they  change their ways, and again there are literally hundreds  of cenotes throughout Yucatan, all different but equally beautiful in their very unique manner.

The path to the cenotes is surrounded by dense vegetation and had thousands of colourful butterflies flying around.  The 3 cenotes are the Cenote Bolonchojol, Cenote ChelentĂșn, and Cenote ChacsinicchĂ©.2017-07-25 11.21.09.jpg

The first stop was at the smallest but very picturesque Cenote, the Bolonchojol. To go in, you enter through a very small hole in the ground, once inside you discover an amazing cave with a small area with crystalline and refreshingly cool water.

The other two cenotes are bigger and have ropes-like roots descending with the light. The Cenote ChelentĂșn has a long wooden ladder to a a concrete platform. The water is deep blue and has a fantastic light, this was my favourite one.


The last one, the Cenote Chacsinicché has a  mirador with a 15 metre drop down into the water.

To accesses this one theres metal steps. This was by far my least first wasn’t empty and because this is the more accessible one, some people don’t end up going to the others. And unfortunately there was lots of jumping going on, shouting and screaming.. as a teacher I get that all year round..and I like peace and quiet 🙂

The visit takes around 3 hours, and  you will get 30 minutes to swim at each of the cenotes.

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Cenote ChelentĂșn 


photography – all rights reserved – Ana Rocha


Easy Miso soup (sopa de Miso)


Miso soup is something that you love or hate, some people can’t stand the taste others find it delicious.

Miso soup is a great dish to do when you don’t have much time, and you need something healthy, nutritious, comforting, and warm.

I probably never did the same recipe twice, because I always play with the ingredients I have at home. I will share here a very easy and basic recipe, that you can use as a base and then adapt to your taste and ingredients in your cupboard!

Miso soup  can be made in 10 minutes! so lets go..

(for 2 servings)

  • 4 cups water
  • 2 tablespoons miso paste
  • 1 tablespoon dried seaweed (soaked in water) or 2 sheets of Nori
  • 1/2 cup firm tofu, sliced or cubed
  • 1cm piece of ginger (grated)
  • 1 clove of garlic (finely sliced)
  • 2 tablespoons chopped green onion
  • 1 tsp soy sauce or a pinch of salt (optional)

Place the water in a medium sauce pan and bring to a low simmer. Add the grated ginger and garlic and simmer for 2 minutes. Stir in the miso paste, add the tofu and seaweed and simmer for one more minute ( you don’t want to boil the miso past). Turn the heat off, taste the soup  and add more miso paste if necessary. Top with green onions and serve.


A sopa de Miso Ă© algo que se ama ou se odeia, algumas pessoas nĂŁo conseguem suportar o sabor enquanto outras acham-no delicioso. A sopa de miso Ă© um Ăłtimo prato para se fazer quando nĂŁo se tem muito tempo, e se quer algo saudĂĄvel, nutritivo, reconfortante e quente.

Eu provavelmente nunca fiz a mesma receita duas vezes, porque sempre acabo por usar o que tenho Ă  mĂŁo em casa naquele momento. Hoje vou partilhar uma receita muito fĂĄcil e bĂĄsica de sopa de miso, que podes usar como base e  adaptar ao teu gosto e aos ingredientes que tens no armĂĄrio! Porque essencial essencial Ă© mesmo ter a pasta de miso 🙂

A sopa de Miso pode ser feita em 10 minutos! entĂŁo vamos lĂĄ..
(para 2 porçÔes)

  • 4 canecas de ĂĄgua
  • 2 colheres de sopa de miso
  • 1 colher de sopa de algas secas (demolhadas em ĂĄgua) ou 2 folhas de Nori
  • 1/2 caneca de tofu firme, cortada em fatias ou cubos
  • 1cm de gengibre (ralado)
  • 1 dente de alho picado
  • 2 colheres de sopa de cebolinho (cortado ĂĄs rodelas)
  • 1 colher de chĂĄ de molho de soja ou uma pitada de sal (opcional)

Colocar a ågua numa panela em lume médio/brando. Adicionar o gengibre ralado e o alho e cozinhar por 2 minutos. Acrescentar a pasta de miso e adicionar o tofu e as algas e deixar cozinhar por mais um minuto (não queremos que a agua esteja a borbulhar). Desligar o lume, provar a sopa e adicionar mais pasta de miso, se necessårio. Adicionar o cebolinho e servir.


The Mayan city of Uxmal

Uxmal its a great day trip from Merida, and its easy to reach by bus, about an hour drive south of the city.

Uxmal is the biggest  architectural site of Mayan Ruins in Yucatan.The entrance ticket is 203 pesos (11$), and  is open  from 8am until 5pm.

The complex at Uxmal is  less commercial and popular  than Chichen Itza, and is an UNESCO site. Uxmal was constructed around 700AD so it’s older than Chichen Itza. If you plan your visit early in the morning, it’s not crowded at all.

Having a guide helps to understand and contextualise what you are seeing. The Ruins are beautiful and imposing.  This place truly deserves a visit.

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We truly found the Mayan city of Uxmal amazing despite the fact that we end up in the hospital urgencies later that day 😼, nothing serious, just another experience 🙂

After climbing one of the pyramids, I saw a stream of blood on my partner’s leg.. it was already dry but you could still see two tiny holes. He didn’t feel anything, and didn’t have any pain, and because the blood was already dry when we saw it, we just thought “can’t be to poisonous….”, so we just carried on enjoying the ruins.

Later after dinner his leg was very swollen and the place where he was  bitten was getting  very infected, so we took a bus to the public hospital. Everybody was nice and helpful despite our little Spanish. The doctor couldn’t tell which animal had bitted him and gave him some pills, and luckily he got better.

if you zoom the picture you can see his legÂ đŸ€•, at this point we had not yet noticed the blood 😊


photography – all rights reserved – Ana Rocha


Chocolate Avocado Pudding (pudim de chocolate e abacate)

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This recipe will be a pleasant surprise, it’s delicious, easy to do, super healthy and vegan.

Blend all ingredients until smooth, and refrigerate for 30 minutes.

TIPS: You can use salted crunchy peanut butter for topping, and you can also freeze and have a lovely ice-cream.

PT– Esta mousse Ă© deliciosa e super rĂĄpida de fazer!!

  • 2 abacates grandes, descascados, sem caroço, e cortados aos cubos
  • 1/2 chĂĄvena de cacau em pĂł sem açĂșcar
  • 1/2 chĂĄvena de açĂșcar mascavo (ou tĂąmaras e agave)
  •  1/3 chĂĄvena de leite de coco
  • canela em pĂł (a gosto)

Misturar todos os ingredientes atĂ© ficar uma pasta homogĂȘnea e cremosa e levar ao frigorifico por  cerca de 30 minutos.

DICAS:  Usar manteiga de amendoim com pedaço para a cobertura. Pode-se congelar e em vez de mousse temos um gelado!