How happy is this? I got a lovely portrait about my path towards veganism and my work as a plant-based Head Chef in Portugal at the beautiful yogaretreat @valedemoses in the new edition of the stylish British @veganlife_mag.
Hurray! Grab you one and have a look…
My Welcome raw sugar-free / gluten-free Carrot-Cashewcream bars, I invented at the wonderful Vale de Moses as a Retreat Chef. It was such a beautiful & inspiring experience to be with you all this summer in the middle of the car-free forest, waking up with the birds, these sweet welcoming puppies and the trickle of the streamlet. Hereafter some guest impressions & reviews.
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 !
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…