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Cuba travel tips: everything you need to know to travel on a budget (part 1)

For what I had read before going to Cuba I was expecting that a month there would be quite expensive, and definitely can be, but you can also travel on a tight budget.

I spent an average of 23€ a day, but I traveled with another person, so for solo travellers  this amount would be higher for sure, and of course everyone travels differently,  so no one ever has the same travel budget. I just put mine here as a reference, so you know that’s possible.

First tip, never take a no for an answer, it’s important to negotiate, and it’s normal to ‘argue’ and ‘get upset’, always always speak out, if the situation is not fair or reasonable. Other wise you will be paying more than in Switzerland or Norway.

Be prepared to sometimes be ignored in a cuban shop and to be always the last one to be served (but not in a touristic place) 😉

👉🏽 Money

Cuba has 2 different currencies – Cuban Peso (CUP) also known as moneda nacional MN and Cuban Convertible Peso (CUC)  (25CUP = $1 USD =1CUC). Foreigners CAN (and should) use CUP it is not illegal, so don’t believe if someone tells you the opposite.

Probably the best tip I can give is NEVER ask the prices in Cuba, expect Cubans to give you always the prices in CUCs and to see other tourists using only this currency. When you ask they know you are not sure… Assume always that the prices are in Pesos Cubanos (CUP), and pay for it straight away, the only exceptions are the touristic restaurants and bars, long-distance taxis , hotels/casas and tour operators, but you’ll realise that they always write CUC in front of the price. So if you see a menu (carta) with coffee – 1, it means that the price is 1CUP (about 4 cents) and not 1CUC ($1 dollar).

You only need CUCs to pay for: long distance transports, accommodation, museums, touristic spots and water. (0.5L – 45CUC;   1.5L – 0.70CUC;  5L – 1.90CUC) for everything else use CUPs. We came across some upsetting situations in Trinidad and Havana when buying water, the staff from the supermarket didn’t have the prices in the water and despite the fact that we knew the price and gave the correct amount they asked for much more. Step your foot down and argue loudly so everybody now what they are doing,  they don’t just ask for a few more cents, they ask for a 1,5L 3 o 4 CUC.. what they are doing is ilegal and you can ask to speak with the manager or even call the number that is on the wall for the costumer service. Demand that they scan your product and give you a receipt like they do when serving a cuban.

Always choose places that have the prices displayed, it’s a current practice, so when they don’t have it, they will probably create a new price just for you. (check out the pictures below they all have prices displayed in CUPs and keep in mind that $1=25CUP)

The prices don’t vary much around the island, so having the average food prices in mind should help (all prices in CUPs):

  • sandwich  2-12 CUP
  • pizza  5-10 CUP
  • natural juice/milkshake 3-5 CUP
  • coffe 1-2 CUP
  • chocolate bar 5-10 CUP (depended on size)
  • small sweets 1-2 CUP
  • peanut bars / seed bars 5-7 CUP
  • ice cream 1-5 CUP
  • popcorn 5CUP
  • one paper cone with peanuts 1 CUP
  • 1 big avocado 5-10CUP
  • 3 big mangos 5-10CUP
  • 1 hot dish (rice with beans and salad)  – 10-25CUP
  • fried banana 5CUP
  • All snack vary from 3-10CUP
  • Piña colada 5-10CUP
  • mojito 10-12 CUP
  • pasta 10 CUP
  • beer (cerveja dispensed is the cheapest one) 5-25 CUP
  • soda in a cup 1-2 CUP
  • hot chocolate 5 CUP
  • churros 3-5 CUP
  • malt beverage 10-25 CUP

average price for local transports in CUPs:

  • bus – 1CUP (they call it guagua)
  • bici taxi – 5CUP – 10CUP

I brought cash to fund my whole trip so don’t really know how reliable are the ATM, but saw a couple in each capital district.

Exchanging money it’s easy but like everything in Cuba takes time and queuing outside. Ask for the CADECA the official place to exchange money and of course don’t do it in the street. It is possible to exchange U.S. Dollars, Euros, British Pounds, and a few others. But U.S. Dollar is by far the worst one, because it gets charged a 10% fee in addition to the exchange rate.

Exchange your money to Convertible Cuban Pesos (CUC) first and then some Convertibles(CUC) to Cuban Pesos (CUP). (Don’t forget to take your passport).

Paying in convertibles (CUC) and getting change in CUPs is the most popular trick so familiarize yourself with the money and always check your change.

👉🏽Where to stay 

The cheapest options are the casas particulares, a kind of airbnb or guest house. Finding a casa, is extremely easy, there are plenty available everywhere, we didn’t book any house in advance and was always easy and quick to find one. Simply walk around the area you want, knock on the door of a house with the blue sign and ask to see a room, then decide if you want to stay there or see the next one.

We always negotiate our price to fit our budget that was €20 per night and we found always a house that was willing to do that price for us, even in the more touristic areas like Havana, or Trinidad, so don’t get afraid when they start saying that is the high season, all the casas are full, etc.. Cuba truly has an huge offer.

Breakfast is normally not included and the price is between 5-6CUC, but to be fair you will eat exactly the same out for a fraction of that price, so we never ate at the casas.

👉🏽Eating and drinking 

Someone that I met there told me “we are not here to eat” when I was complaining about the food, and lack of options…. and that really needs to be the attitude, because cuban food is by far the worst I ever came across.  In the other hand its ridiculously cheap and why to worry about eating when you can drink 🙂 natural fruit juice of course 😉

The lowest-cost options are at street-side stores they normally have sandwiches, pizza, rice with beans, pasta, natural fruit juice and coffee, but not all the options at the same time.

They have two types of places, the state-run restaurants and the particulares, the last one is a bit more expensive than the other one but not really a big difference, it’s like instead of paying 1 dollar for your meal you will pay 2, only if that private restaurants (particular) serves locals.

Cooking your own food its not an option at all, but what we did to complement our meals was to buy fruits like avocado and mango and ask at the restaurantes to cut it for us.

Fresh juices are amazing and very cheap, if you have an empty water bottle with you, ask them to refill it with juice (1,2,3.. cups) it’s a normal practice between locals.

We never got sick from the food or drinks (only feed up😂)

👉🏽Being Vegan (or) Vegetarian 

Well where to start… to say the true, being vegan in Cuba can be very hard when you are traveling on a budget, and off the beaten path.

While you always have the option of eating at the casas particulares, that with your guidance will be able to cook something for you,  it’s not the cheapest option or any different from the things you can eat outside. Cooking is also not an option, because they will not allow you to use their kitchens.

Carrying a knife, is truly a life saver, you can just  eat some salad or fruit, when you want. Cubans sell seasonal fruit and vegetables using street carts, it is more likely to find them during the morning. Fresh fruit is by far one of the top foods you can eat, the most common are guavas, papayas, pineapples, bananas, mangoes, avocados, mamoncillo and coconuts.

Here are some names of the most common food, if you don’t speak Spanish it would be important to get familiarised with them:

  • arroz (rice)
  • ensalada (salad)
  • frijoles (beans)
  • arroz morro or moros y cristianos  (black beans + rice)
  • fruta (fruit)
  • maduros (fried sweet plantains)
  • tostones (fried green plantains)
  • Yuca frita or cassava (root vegetable)
  • pan (bread)
  • papas (potatoes)
  • Batido (milkshake)
  • jugo natural (natural fruit juice)
  • Cucurucho (desert with coconut and pineapple)
  • pudin or flan (pudding flan)
  • Pasteles dulces (bakery)
  • mani (peanuts)

More touristic places, like Havana, Trinidad or Viñales will have better option than the rest of the country, but not much..

So far, for me, Cuba was the hardest country to eat well as a vegan (sorry to say that if you are planning a trip to cuba 😆) You will definitely not to starve but you will get sick of the same food everyday, specially if you are travelling like me for a long time, by the end I couldn’t think about eating more of the same again 😫 the smile in my face holding the food was just for the photos  hihi 😂

🚌 Part 2 – coming soon 🚌

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Nutty Raw Bliss Balls (bolinhas proteicas com frutos secos)

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  • 2 cups of dates
  • 4 Tbsp chia seeds
  • 2 Tbsp pumpkin seeds
  • 1 cup raw almonds
  • ⅓ cup raw cashews
  • ⅓ cup raisins
  • ⅓ cup shredded coconut
  • 2 Tbsp unsweetened cocoa powder

In a food processor,  process all the ingredients until smooth. With moistened hands roll the mixture into small balls.

Pour the choosing coating onto a small plate and spread evenly. Roll the balls to coat and store in a glass container, in the fridge or freezer instead.

Enjoy every bite!

PT:

  • 2 canecas de tâmaras 
  • 4 c. de sopa de sementes de chia
  • 2c. de sopa de sementes de abóbora 
  • 1 caneca amêndoas 
  • ⅓ caneca cajus
  • ⅓ caneca uvas passas 
  • ⅓ caneca de coco ralado 
  • 2 c. de sopa de cacau em pó sem açúcar

Num processador de alimentos, processar todos os ingredientes até obter uma massa homogênea. Com as mãos molhadas moldar pequenas bolinhas. envolver por fim numa cobertura à escolha . Conservar no frigorifico ou congelador

Aproveita cada dentada!

wholemeal sugar-free scones filled with apple puree (scones integrais sem açucar com puré de maça)

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  • 250g wholemeal flour
  • 30g coconut oil
  • 1 cup dates
  • flax eggs
  • 100 ml unsweetened non dairy milk  (oat/soy/coconut/rice/…)
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 tbs cinnamon
  • 1/2 cup raisins
  • apple puree *

Preheat the oven to 200C.

Blend the dates with the milk until creamy, then add all the other  ingredients (less the apple puree) in a bowl and mix well until combined.

Scoop a tablespoon of dough, gently add some apple puree and add more dough on the top; in a baking tray slightly floured. Place the tray in the oven and wait until they begin to turn golden, (+- 15 minutes). Carefully remove the tray from the oven and allow to cool for 5 minutes.

🍎apple puree:

Place the peeled and sliced apples in a large pan with enough water to cover them up. Gently simmer for 15-20 minutes or until soft. Drain and mash/blend the apples into a thick puree

PT:

  • 250g farinha integral
  • 30g óleo de coco
  • 1 caneca de tâmaras 
  • 100g leite vegetal sem açúcar (aveiasoja, coco, arroz, etc.)
  • 2 ovos de linhaça
  • 2 c. chá de fermento p/ bolos
  • 1 pitada de sal
  • 1 c. sopa de canela
  • 1/2 caneca de sultanas
  • puré de maça*

Pré-aquecer o forno a 200°C.

Liquidificar as tâmaras, com o leite até que fique cremoso. Adicionar todos os outros ingredientes numa taça, com excepção do puré de maçã e mexer até que a massa esteja consistente.

Colocar colheradas de massa num tabuleiro polvilhado de farinha rechear com o puré e colocar um pouco mais de massa por cima de cada um dos scones. Levar ao forno até estarem dourados por +- 15 minutos.

🍎 puré de maçã:

Colocar as maças descascadas e cortas às fatias numa panela com água a ferver e deixar cozer em lume brando por 15-20 minutos ou até estarem macias. Escorrer a água, esmagar/triturar as maças até que se obtenha o puré.

Chocolate dipped Flapjack with Ginger (Barritas de aveia com gengibre e chocolate)

IMG_2421.JPGFor the flapjacks:

  • 2 cups rolled oats
  • 1/3 cup oat flour
  • 1/2 cup ground flax seeds
  • 2 cup dates
  • 1 cup cashews
  • 1 ripe banana
  • 4 tbsp date syrup (or golden/maple syrup)
  • 6 tbsp coconut oil (or a vegan margarine)
  • 4 tbsp nut butter (I used cashew nut butter)
  • 1 tbsp cold water
  • 1/3 tsp salt
  • 2 tsp of freshly Grated Ginger
  • 1 tsp cinnamon
  • 1 cup golden raisins
  • 1 tbsp finely chopped crystallised ginger (optional)

For the chocolate topping:

  • 100g chocolate (of choice)
  • 1 tbsp coconut oil

Put dates in a food processor and process along with the banana, and melted coconut oil, until smooth and paste-like.

Tip the paste into a bowl and add all the remain ingredients. Stir to combine, then place the mixture into a lined or greased baking tin and press down until smooth.

Bake in a pre-heated oven at 180ºC  for 15-25 minutes until golden brown  and firm. Remove from the oven, leave it to cool for 10 minutes and  and cut into rectangles.

Melt the chocolate in a wide bowl, and dip them lengthways just to cover one side.

PT:

Para as barritas:

  • 2 canecas de aveia
  • 1/3 caneca de farinha de aveia
  • 1/2 canecas de farinha de linhaça 
  • 2 canecas de tâmaras 
  • 1 caneca cajus
  • 1 banana madura
  • 4 c. de sopa de agave (ou outro adoçante liquido)
  • 6 c. de sopa de óleo de coco (ou uma margarina vegana)
  • 4 c. de sopa de manteiga de um fruto seco (eu usei de caju)
  • 1 c. de sopa de água fria
  • 1/3 c. de chá de sal
  • 2 c. de chá de gengibre fraco ralado
  • 1 c. de chá de canela
  • 1 caneca de sultanas douradas
  • 1 c. de sopa de gengibre cristalizado cortado finamente (opcional)

Para a cobertura de chocolate:

  • 100g de chocolate (á escolha)
  • 1 colher de sopa de óleo de coco

Colocar as tâmaras num processador de alimentos e processar junto com a banana e o óleo de coco derretido, até ficar uma pasta homogénea.

Colocar essa pasta numa tigela e adicione todos os outros  ingredientes. Mexer até que fique fique tudo bem combinado.

Espalhar uniformemente a mistura num tabuleiro de ir ao forno forrado com papel vegetal. Coloque no forno  pré-aquecido a 180ºC por 15-25 minutos ou até ficar dourado.

Retirar do forno e deixe arrefecer por 10 minutos e cortar em retângulos. 

Derreter o chocolate numa tigela larga e mergulhar as barrinhas longitudinalmente para cobrir apenas um dos lados.

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Black Bean Brownies (Brownies de feijão preto)

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  • 300g  black beans (drained and rinsed very well) 
  • flax eggs 
  • 100g dates
  • 40g cocoa powder 
  • 50g quick oats 
  • 1/4 tsp salt
  • 30g coconut sugar or brown sugar
  • 40g coconut or vegetable oil 
  • 1tbsp baking powder
  • 50g to 100g chocolate chips 
  • 2 tsp pure vanilla extract (optional)
  • 1/4 cup any  nut or seed butter (optional)
  • crush walnuts, pecans or hazelnuts (optional)
  • 2 tbsp brewed coffee (optional)

Preheat oven to 180ºC, and line a square/rectangular baking dish with parchment paper.

Combine all ingredients except  the chips in a good food processor, and blend until completely smooth.  Add the chocolate chips to the batter and mix them in. Scoop the batter into the baking dish.

Bake for 15-18 minutes, then let them cool before cut. 
If you want prinkle extra chocolate chips over the top or use a vegan liquid chocolate

PT:
  • 300g de feijão preto (cozido e escorrido)
  • 2 ovos de linhaça
  • 100g tâmaras
  • 40g de cacau em pó
  • 50g de aveia
  • 1/4 colher de chá de sal
  • 30g de açúcar de coco ou de açúcar mascavo
  • 40g de oleo de coco ou vegetal
  • 1 c. sopa de fermento em pó
  • 50g a 100g de pepitas de chocolate
  • 2 colheres de chá de extrato de baunilha puro (opcional)
  • 1/4 de caneca de manteiga de frutos secos ou semente (opcional)
  • nozes ou avelãs grosseiramente esmagadas  (opcional)
  • 2 colheres de sopa de café  (opcional)
Num processador de alimentos processar todos os ingredientes, com excepção das pepitas de chocolate,  até que fique uma masa bem cremosa. Adicione pepitas de chocolate à massa e envolver. Colocar a massa numa forma com papel vegetal e colocar no forno pre-aquecido a 180ºC por 15 a 18 minutos. 
Desenformar e partir depois de frio.

É opcional colocar algumas pepitas de chocolate ou chocolate liquido por cima.

 

 

Tropical granola cookie (bolachas tropicais de Granola)

 

IMG_2406

  • 1 cup oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cups vegan granola 
  • 1 ripe banana
  • ¼ tsp. cinnamon
  • 1 cup Dates, packed
  • ¼ cup coconut oil, melted
  • ¼ cup dried papaya
  • ¼ cup dried pineapple
  • ¼ cup dried mango
  • ¼ cup coconut flakes

Preheat oven to 180ºC and line a baking tray with parchment paper.

Add dates and the banana to a food processor and pulse until smooth. Then mix all ingredientes together in large bowl (including the banana date paste) until well combined.

Then use a spoon to place small amounts of dough on the baking sheet with some space in between. Bake for 10-15 minutes, or until golden brown. Take out of the oven and let them cool down completely.

PT:

  • 1 caneca de farinha de aveia
  • ½ c. de chá de  fermento em pó
  • ½ c. de chá de bicarbonato de sódio
  • 2 canecas de granola 
  • 1 banana madura 
  • ¼ colher de chá. Canela
  • 1 caneca bem cheia de tâmaras 
  • ¼ caneca de óleo de coco, derretido
  • ¼ caneca de papaia seca
  • ¼ caneca de abacaxi seco
  • ¼ caneca de manga seca
  • ¼ caneca de coco laminado

Pré-Aquecer o forno a 180°C e forrar um tabuleiro com papel vegetal.

Colocar as tâmaras e a banana num processador de alimentos e processar até ficar uma massa cremosa. De seguida, misturar todos os ingredientes numa tigela grande (incluindo a pasta de banana e tâmaras).

Usar uma colher para colocar pequenas quantidades de massa no tabuleiro, e achatar de forma a criar a forma das bolachas. Levar ao forno por 10-15 minutos, ou até estarem douradas. Retirar do forno e deixar arrefecer.

IMG_2420

Best places to visit in Edinburgh – Scotland (part II)

Located beyond the east end of Princes Street is the Calton Hill (UNESCO World Heritage Site), surrounded on three sides by Regent Terrace, Calton Terrace and Royal Terrace. At Calton Hill you’ll find various iconic monuments and some incredible views out over Edinburgh. Take a hike to the top of the hill, sit and relax in a quiet(ish) park-like setting.

The monuments on Calton Hill include the National Monument, which looks like Athens’ Parthenon; the obelisk-like Nelson Monument and the Dugald Stewart Monument.

The Victoria Street, is a very picturesque street, known for its unique and colourful shops.

The Arthur’s Seat was one of my favourite places, despite being a bit of a hike for my fitness level.. 🙂 It’s located about 1 mile to the east of Edinburgh Castle; and it’s the main peak of the group of hills which form most of Holyrood Park, formed by an extinct volcano. From the top you get the greatest panoramic views of Edinburgh’s stunning skyline of Victorian and Georgian architecture and the Firth of Forth (estuary) in the distance.

Was a tough hike and some of the parts are rather difficult (at least for me) depending on your aptitude, the walk to the top takes approximately one hour, but the views from the top are worth it though.

The old Calton burial Ground also known as the Old cemetery, dates back to the late 16th century, and despite not being as extraordinary has the Glasgow one, still worths a visit. Supposedly JK Rowling got a few ideas for names in the Harry Potter series here. And just because I’m already talking about graveyards, there’s another famous one, the Greyfriars Kirk, laying on the tale of Greyfriars Bobby, a dog who supposedly sat upon the grave of its deceased owner for fourteen years following its masters death. The graveyard itself is quite beautiful and offers a nice view of the city.

The Museum of Edinburgh, offers a good view over the history of the city through a collection of artefacts, you can also dress up with replica costumes and have some fun 😉 the museum also has a great courtyard.

If you are on a tight budget walk and spend time at the parks, gardens, and museums,  almost all of these are free…

I will leave here a few more pictures of other corners of the city, hope you enjoy it..

Let me know if you have been to Edinburgh, and which are your favourite places..
Looking forward to hearing from you..

🚌  read part I 🚌

photography – all rights reserved – Ana Rocha

Best places to visit in Edinburgh – Scotland (part I)

While traveling across Scotland, we took a bus from Glasgow to Edinburgh. We quickly dumped our luggage in the room, and went out to explore the beautiful city with gorgeous historical and natural wonders. No matter where I am, I always feel that stroll around is the best way to properly experience a country/city, so is what I always do… is no surprise that I did around 90 miles in 4 days (by foot), my legs and feet always complain but my heart and soul just crave for it..

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Even having been walking endless miles, I still need to say that all the main attractions are quite close to each other, and despite the hills, Edinburgh is a great walking city, so walk is the best way to discover this beautiful historic city.

Edinburgh is split in two by the valley that separates the Old Town from the New Town. The Old Town of Edinburgh, dates back to Medieval times, and is where we found the oldest attractions. The Royal Mile, is undoubtedly the most touristic street and is packed with people, pubs, shops, restaurantes, and street performers; feels like theres is nothing that can’t be seen on this street. To be fair, this packed touristic places are not my cup of tea, so what I enjoyed the most here were the escapes to the many quirky streets going from there.

The St Giles Cathedral, located in this street, is covered in lovely details and has beautiful stained glass windows. Pop in to see the pretty blue ceiling, and the intricate Thistle Chapel.

At the west end of the Royal Mile is the Edinburgh Castle, a landmark visible from many parts of the city. The entry fee is £17 for adult, so if you think is too much (what I do), you can always enjoy the views from the Castle Esplanade. I didn’t go inside, has I think is not worth the price. On the other hand the Craigmillar Castle, located in the other side of Edinburg have a more acceptable fee (£5.50) and it’s really nice.DSCF7113

The city’s best museum is for me, by far the National Museum of Scotland,  located very close to the National Galleries on The Mound. This museum is dedicated to the natural world, world cultures, art and design, science and technology, and Scottish history.  Like most museums in the UK,  it’s  free.

From here in direction to the Royal Botanic Garden you can stop at the charming village of Stockbridge. This place has a nice vibe and is away from the city center touristic buzz. The picturesque street Circus Lane, is another must.

The  Royal Botanic Garden  is a great hidden gem and a very special place; for me an absolute must-see in Edinburgh, specially if the weather is good. They are a great escape from the crowded Old Town. On a sunny day you can explore the many different features around the garden and also the glasshouses. The  Garden lies in Inverleith, a half-hour walk north of the city centre. The stroll through New Town and Stockbridge is worth the time. The gardens are free to enter, but for the Glasshouse you pay a fee.

Back at the crowded  old town the Princes Street Gardens are another free outing. The gardens are a great spot for relaxing on a sunny day; from here the views are excellent to the Castle. This garden is home to the gothic Scott Monument, which can be climbed by 200 ft above the city (£5). This area also contain some of the city’s key museums and serve as a venue for Edinburgh’s famous summer cultural festivals. The National Gallery  is located in the midst of the Princes Street Gardens and displays a lovely collection.

Princes street (named after George III’s sons) is the main shopping street in Edinburgh, so very frenetic and congested with people and buses. The National Portrait Gallery and the Royal Scottish Academy are both located just off Princes Street, so it’s very easy to pop in for a visit.

🚌 read part II 🚌

photography – all rights reserved – Ana Rocha

 

Fruity overnight pudding (Pudim overnight com frutas)

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  • 40g rolled oats
  • 1 ripe banana
  • 2tbsp golden flaxseed flour
  • 1 teaspoon chia seeds (optional)
  • 1tbsp cacao powder
  • 1/2 teaspoon ground cinnamon
  • 180ml almond milk (or other)
  • 1 apple, diced (peeling optional)*
  • 1 peach, diced (peeling optional)*
  • 2 apricots, diced (peeling optional)*
  • 1 handful of  blueberries or mixed berries (fresh or frozen)*
  • 1 handful of pumpkin seeds (optional)
  • 1tbsp goji (optional)
  • 1tbsp sweeter (optional)

Mash the banana with the milk. Add all the other ingredients and mix until well combined. Leave in the fridge for at least 1 hour or overnight to thicken.

*Please use any fruit that you like 🙂

PT:

  • 40g de aveia enrolada
  • 1 banana madura
  • 2 c. sopa de farinha de linhaça
  • 2 c. sopa chia (opcional)
  • 1 c. sopa de cacau em pó
  • 1/2 c. chá de canela
  • 180ml leite de amêndoa (ou outro)
  • 1 maçã, cortada (descascar é opcional) *
  • 1 pêssego, cortado (descascar é opcional) *
  • 2 damascos, cortados (descascar é opcional) *
  • 1 mão cheia de mirtilos ou outras bagas (frescas ou congeladas)*
  • 2 c. sopa goji (opcional)
  • 1c. sopa de adoçante (opcional)

Esmagar a banana com o leite. Adicionar todos os outros ingredientes e misture até que fique tudo bem combinado. Deixar no frigorifico por pelo menos 1 hora ou idealmente durante a noite.

* Usa qualquer fruta de que gostes 🙂

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Heading Off on Holiday 🇲🇽

As you read this I’m in my 3rd day on Mexico ..🏝🇲🇽✈️


So for the next couple of months, I will be exploring the other side of the world.

I would love to keep in touch with you all, thought Intagram or Facebook, if you want to connect just leave your contact on the comments section below or say “hello” on social media..

When I’m back I will be sharing some inspiration thoughts and tips from my travels, until then,, let’s keep in touch 😊

lots of love xx
Ana🌱💚