Fermented foods are one of the big topics at the moment. During my work at the yoga retreats, I developed this soft kimchi version for Yogi´s, inpired from temple food Chef Wookwan´s cucumber white kimchi. Enjoy !
Lisbon Yogafestival Talk
Join my talk at Lisbon Yogafestival 16./17. November 2019 about Yogafood for Body, Mind & Soul. I will share with you my experience as a plant-based Yoga Retreat Chef & Nutritionist.
Vegan Life Magazine
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…
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 🙂
Into the wild
Autumn time is mushrooming and foraging time !
I went out for mushroom hunting in the woods of Sintra and what did I discover?
The strawberry tree with an amazing aromatic wild fruit. Mmmmh Yummee !