Thanks for collaboration with Saúde Actual for publishing my recipe :
“Tagliatelle de castanha e tofu com sabor indiano”in the last edition N° 78 / Marco/Abril 2018.
We invented and photographed this delicious organic dish with Amelie Solange Martin / Magicnature
directly “From Farm to table – Da terra a mèsa” in the soyfields of south-ouest France 🙂
During my workshop at Celeiro this morning I discovered that the new magazine #revistavidaceleiro is already published. With yummy sugarfree “Let the color in” recipes I developed for a happy & healthy spring in #mezze style…. You can find the revista also in Pdf on their website. Muito bom !
Proud to announce, that I will be present with a showcooking for Celeiro on Veggie-World, Patio de Galé, Lisbon 🙂
28.4.2018 – 13h : #Let the color in Aquafaba – Sobremesas com Aquafaba
My new Collection “Godsavethepigs” is online now.
Aprons, T-shirts, Caps & more for vegan chefs, veggie lovers or those who have simply compassion for all beautiful animal beings.
Love starts on our plate – isn´t it? So let´s cook more veggies and share our moods, styles, ideas and pics during happy cooking through the hashtag #godsavethepigs on Instagram.
For styling inspirations check Allyouneedisveg online shop 🙂
Let the color in !
You wanna learn how to eat a rainbow full of vitamins ?
So don´t miss:
My series of colorful vegan showcooking thematics that I especially developed for Celeiro will be continued in 2018.
Hereafter you will find all details:-)
I ll write this post in german cause it´s for my sweet daddy. He is trying to change to a more alkaline diet.
Hereafter you will find 3 alkaline supersweets with barley grass that I created this week especially for him ( ͡° ͜ʖ ͡°)
I am analyzing currently 10 Myths about the industries concerning livestock farming, which until some years ago I ignored myself and really want to clarify for everyone out-there…
Some pics of the DIY Christmas Cookies Course // Vegan Winter Cooking School, Lisbon.
Thanks for coming !