Delicious Plant-based Recipes

Our favourite recipes are organic, based on fruits, vegetables, nuts, seeds and grains, which together have been shown to have a deep impact on our mental and physical health.
We believe that eating well will make you genuinely happier.
Comida Saudável

Sweet potato salad with walnuts and quinoa

This recipe is perfect for beach lunches. The almonds add a delicious crunch to the entire dish, while the cooked sweet potatoes are soft and delicious with the quinoa. We love mixing almond butter and lemon juice.

1 sweet potato cut into small pieces
400gr drained chickpeas
100gr of quinoa
100gr of almonds
1 lemon juice
1 tablespoon almond butter
Olive oil
Salt and pepper
pinch of chili flakes (optional)
Recipe Steps

Preheat the oven to 190’c, with a fan. Place the sweet potato pieces and drained chickpeas on a large tray and add a drizzle of olive oil and a pinch of salt. Mix well and cook for 35-40 minutes until the sweet potato is tender.
While the sweet potato cooks, cook the quinoa, place a large pan over medium heat and add a drizzle of olive oil.
Once hot, add the almonds, cook for 5 minutes. Mix everything together.
At this point, add the cooked quinoa to the pan, along with the sweet potato, chickpeas, lemon juice and almond butter. Mix well until everything is covered in the sauce. Serve with the creamy tahini, with a little black pepper and some chili flakes.


Receitas Saudáveis

Oat Pancakes

These blueberry pancakes are the best breakfast and don’t take long to prepare. They are delicious with fresh blueberries added to the pancake mix.
We love to add another handful of fresh blueberries on top and a drizzle of honey.
400ml almond milk
350g oat flour
2 tablespoons melted coconut oil
1 teaspoon of chia seeds
Handful of fresh blueberries
Recipe Steps

In a large bowl, mix the oat flour and chia seeds until there are no lumps. Pour in the almond milk, 2 tablespoons of melted coconut oil and mix well until a smooth dough forms.
Set the dough aside for 5 to 10 minutes to thicken a little.
When the mixture appears thick, heat some coconut oil over medium heat.
Once the coconut oil has melted, add a large spoonful of the batter to the pan, shaking the pan if necessary to make a pancake shape.
Once the pancake starts to cook, sprinkle some fresh blueberries on top and cook for 3-5 minutes.
Once cooked on one side, flip and cook the other side.

Receitas Saudáveis

Cashew Pesto Paste

Pesto pasta is one of our all-time favorite meals, it’s comfort food! The cashews and avocado in the pesto add the best creaminess, while the basil and lemon add an incredible touch. It’s the best combination of flavors!

Brown rice pasta
100g cashew nuts
1 ripe avocado, peeled and coarsely chopped
Juice of 1 ½ lemon
25g fresh basil
4 tablespoons of olive oil
3 tablespoons of water
1 clove of peeled garlic
Pinch of sea salt
Recipe Steps

Place the dough in a pan and cook
Place 50g of cashew nuts in a food processor for a few seconds, until they break down. Toast them in a frying pan until golden. Once browned, set aside to sprinkle over the dough.
Add all the other ingredients to the blender and blend until smooth and creamy – adding a little water if necessary.
Mix with the dough and sprinkle with roasted cashew nuts.

Risotto de Cogumelos

Mushroom Risotto

This mushroom risotto is great, full of flavor and super simple to make.

1 onion peeled and cut into fine cubes
4 garlic cloves, peeled and finely chopped
3 celery stalks, chopped into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom broth cube
1 bag of fresh spinach
1 lemon juice
Salt and pepper
Recipe Steps

Place a large pan over medium heat and add a drizzle of olive oil. After heating, add the onion, garlic, celery and lots of salt and pepper. Let it cook, until soft, for 5-10 minutes, stirring occasionally.
Boil the kettle and pour 1 liter of boiling water into a bowl with the stock cube and dried mushrooms (the mushrooms should soak for around 20 minutes, so hold them down with a wooden spoon as you start to add the stock ).
Mix the rice with the garlic, onion and celery for a minute or so, letting the flavors absorb, then add a little broth, stirring well.
Continue to stir the rice as it cooks, adding more broth little by little.
Cut half of the mushrooms into thin slices, place them in a large frying pan with salt and olive oil and sauté over medium heat. About 10 minutes before the rice is cooked, add the mushrooms.
Then, cut the other half of the mushrooms into large pieces (I usually do half or a quarter) and sauté in a frying pan with salt and olive oil over medium heat.
Stir the lemon juice, spinach, soaked dried mushrooms into the risotto when cooked, adding more salt and pepper if necessary, and top each bowl with the mushrooms from the pan.