Wednesday, November 22, 2017
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Health and Nutrition

Energy-packed nourishment for the vegan backpac

Energy-packed nourishment for
the vegan backpack

The search for inner peace is doubtless the origin of hiking and pilgrimage. Many people hike along different Ways of St. James to Santiago de Compostela and along the Caminho Português. Getting around on foot is a matter of topical interest. And so I have put together some basic vegan provisions for autumn and winter days. Walkers depend on compact foodstuffs that are full of energy because it’s good if our backpacks don’t get too big and heavy. As a dedicated walker, I have of course tried out all the recipes myself, and the muesli bars and whole-grain crackers still …

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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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Find that calm point in yourself

Erika Dux (62), a doctor of medicine from the University of Düsseldorf and trained in a wide range of additional disciplines, such as Chinese-Japanese Bo-Meridian Shiatsu therapy, has been living in Portugal for 32 years and works privately as a doctor. She has three grown–up daughters. Why do people become ill? I’m afraid I really can’t answer that question for you. What are the causes of illness? For different reasons: people get an infection, have a genetic illness or a metabolic disorder, or are affected by exhaustion and intoxication caused by pollution, environmental degradation, or precarious housing. How do you …

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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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Herbal health solutions

Maureen Robertson  I have been getting stomach aches recently, maybe for two or three months, every time after a meal. The ache comes on about 30 minutes after I’ve eaten and I can’t seem to eat any spicy food lately. Are there foods I should stay away from, and which herbs may be beneficial? It sounds like you might be suffering from inflammation of the stomach mucosa lining and, when the stomach acids and other digestive juices and enzymes are released on the introduction of food into the stomach, the resulting relatively acidic environment will be aggravating the sensitive stomach …

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Maureen Robertson, “There is vital energy in nature”

Did you know that calendula (marigold) is a plant that acts as a powerful anti-inflammatory, heals wounds, and has properties that treat psoriasis or female hormonal balance? Or that borage is extremely rich in Omega 3 and effective in the treatment of gout, and respiratory and skin disorders? Are you aware of the beneficial effects of parsley and coriander? Maureen Robertson has devoted her life to the study of plants and, after completing a degree in pharmacology at King’s College, London, she quickly gave up laboratories and the production of medicaments to immerse herself in nature. “Anything that is green …

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A full meal of edible wild plants

Edible plants, such as simple leaves and foliage from the fields, contain the nutrients necessary for the human body. A diet based on wild plants has its origins in the earliest days of our species. The ecologist Bernd Gerken, aged 66, was born in Germany and came to live in Portugal in 2006. Over the years, he has always researched the edibility of wild foliage from different types of field. According to Bernd Gerken, “there is an excellent variety of plants and plots in Portugal, which are Mediterranean in character, and there is a range of aromatic and green herbs …

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