Saturday, October 19, 2019
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Made by Choices

Vânia Ribeiro (aged 34) has a degree in Psychology and an interest in alternative medicine. For four years, she took a course in Chinese medicine and massage. During that time, she discovered naturopathy. For health reasons, she felt the need to change her diet. She called the consumption of meat and fish into question and started a blog (and her own Youtube channel), which, some years later, now has 100.000 visitors in Portugal. Vegan life is presented on it every day, with new recipes, articles about health, photos, films and documentaries. It is called “Made by Choices”… Author Vânia Ribeiro …

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Slow Cooking

Can you imagine being able to cook your lunch just with the power of the sun? The first thing you need for this is a good sofa. The only local manufacturer of solar cookers is Sunok. Shall we try it out to see if the device is worth the money? The product comes from Lisbon and is represented by Senhor Nuno Martins. ECO123 obtained the smaller model for two people for this test. It’s priced at 400 euros, without the sofa. At first sight, that is not exactly cheap for an average household, given that a normal gas or electric …

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Seeing things from the “Other Side”

When they met, Artur was vegetarian and worked in the field of permaculture; Carla, who has been a crudivore for about two years, had been a vegetarian for 20 years, and worked professionally in teaching yoga, in functional medicine and macrobiotic cooking and Ayurveda. “I was interested in finding a location to open an organic grocery and Artur was looking for a place to open a vegan restaurant; we were both independent and started to look at shops and got to know each other better; we ended up falling in love,” Carla explains, with a twinkle in her eye. Their …

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vegan summer menu

Less is More

Packaging-free vegan summer menu for yoghurt lovers. In this vegan summer menu, I have paid attention as far as possible to the use of ingredients that can be purchased without disposable packaging. The aim is to pass on ideas about ways to avoid rubbish in the long term. The main ingredient is plant-based, home-made yoghurt, which is a common thread running through my menu planning. It all starts with the production of one’s own plant milk. We could buy milk of course, but in a household that consumes milk daily too much unnecessary plastic or too many Tetrapak cartons accumulate. …

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Think Pink
Head for a healthy, vegan, culinary spring with lots of colour.

Beetroot and ginger cream soup [gluten free, no milk, suitable for vegans] Starter for 6 People Ingredients: 500 g fresh beetroot 200 g potatoes 1 red onion diced finely 2 cloves garlic 1 green chili pepper 50 g fresh ginger, diced finely 500 ml organic coconut milk, organic 
soya cream or almond milk. 500 ml water Grated peel and juice of two organic 
lemons 4 tbsp. sunflower oil ½ – 1 tsp. fine salt, 1 large pinch ground cloves and caraway, 1 bay leaf, freshly
ground black pepper. Preparation: Peel and chop the beetroot and potatoes. Careful: beetroot stains badly! In …

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Blogs take to the smallholdings

What do four bloggers, one organic grocery, one farmer and ten guests do on a wonderful sunny day at Quinta das Seis Marias in Sargaçal, Lagos? They prove that fruits that are treated with respect are those that provide the best final taste. On your plate and in your body. And so, baskets in hand, four culinary bloggers go down to the farm to gather products that, together with those from the Mercearia Bio, they will combine in nearly twelve recipes made exclusively from organic foodstuffs. All the participants are involved in observing, gathering and smelling. Queries about plants such …

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Think global – cook local !

Why roam far afield, when good things are so close at hand! Conjuring up delicious dishes with local foodstuffs… As a vegan cook, artist, photographer and blogger, I explore the question about how we could drastically reduce the industrial consumption of animals. Through creative projects and by thinking about sustainability and cruelty-free eating. Let’s share opinions, facts, ideas and recipes and grow together. My basic idea when developing this Mediterranean-inspired, three-course, late-summer menu is to use exclusively plant-based ingredients organically grown in Portugal. The ingredients currently offered to us by the season and the local market underlie my menu planning. …

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Enjoy the taste of Spring

Mushrooms, parsley and onion béchamel sauce Parsley béchamel sauce Ingredients: Infusion: 450 ml of milk 20 gr finely chopped onion 3 Szechuan peppers 3 coriander seeds Roux: 35 gr butter 35 gr flour 55 gr parsley Method: Place all the infusion ingredients into a pan and bring to the boil on a medium heat. On boiling, remove and cover the pan with Clingfilm to seal in the steam and leave to stand for 20 minutes. In another pan, fully melt the 35 gr of butter and, when taking on a slightly golden colour, combine the flour and continue stirring to …

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A casa da Isabel

Savour the past, today

Confectionery is part of Portuguese culture and sees one of its high points during the Christmas period. This Christmas, ECO123 invited the people who run two of the best confectionery businesses in the Algarve to share some sugary recipes with you with the typical flavour of the Algarve. Located in the centre of Portimão, the Casa da Isabel is a return to the past of our dreams: that time when, in an old but welcoming house, there is always a magnificent sweet treat awaiting us, a cup of tea to warm us up, a traditional product from an Algarve that …

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