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 now publishes her favourite summer picnic recipe in ECO 123.
Type – Drink
Serves – 1 litre
Preparation time – 5 min
To make the lemonade
1 whole ripe pineapple
1 whole lemon
1 lemon cut into slices
1 handful of fresh mint leaves
about 500ml of filtered water
ice to taste
Step by step
Peel the pineapple and cut into smaller pieces
Peel the lemon and cut into quarters
Place all the pieces of pineapple and lemon in a juicer and extract the juice.
(if using a food processor: put the pineapple, lemon and water in together and liquidise.
Then pass through a sieve to separate the pulp from the liquid).
Place the slices of lemon and the mint leaves in a jug.
Add the juice (pineapple and lemon) and the water.
Refrigerate until cool.
Chick pea and avocado salad
Type – Main course
Serves – 2 to 3 people
400 g cooked chick peas
150 g cherry tomatoes cut into halves
1 large avocado cut into cubes
8 strawberries cut into cubes
10 pitted black olives cut into slices
1 red pepper cut into cubes
Half a red onion cut into cubes
Juice of 1 lemon
2 tablespoons of olive oil
Step by step
Place the chick peas, cherry tomatoes, avocado, strawberries, olives,
red pepper and the coriander together in a large bowl. Mix together.
Mix the lemon juice and the olive oil together in a small jar with a lid.
Close the jar tightly and shake well to make an emulsion.
Dress the salad and serve immediately.
Banana and peanut-butter ice cream
Type – Dessert
Serves – 6 ice-creams
Preparation time – 8h
3 frozen bananas
1 to 2 soup spoons peanut butter
1/4 cup 60ml vegetable drink
100 g chocolate with minimum 80% cocoa
2 tablespoons coconut oil
Step by step
Mix the frozen bananas, the peanut butter and the vegetable drink together in a food-processor.
Liquidise at maximum speed until it becomes a creamy consistency.
Fill ice-cream moulds with the creamy mixture.
Place lollipop sticks in each mould.
Freeze (for a minimum of) 8 hours.
Melt the chocolate with the coconut oil in a bain-marie.
Transfer the chocolate into a glass when it has completely melted.
Take the ice-cream out of the moulds.
Dip in the chocolate and let the remaining chocolate run down the ice-cream.