{"id":1534,"date":"2023-09-27T17:15:37","date_gmt":"2023-09-27T17:15:37","guid":{"rendered":"https:\/\/casasdaareia.com\/casas-da-areia-healthy-lifestyle\/recipes\/"},"modified":"2024-04-18T22:47:05","modified_gmt":"2024-04-18T22:47:05","slug":"recipes","status":"publish","type":"page","link":"https:\/\/casasdaareia.com\/en\/slow-living\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"\t\t
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Delicious Plant-based Recipes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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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.<\/div>\n
We believe that eating well will make you genuinely happier.<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Comida<\/figure>

Sweet potato salad with walnuts and quinoa<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 sweet potato cut into small pieces<\/div>\r\n
400gr drained chickpeas<\/div>\r\n
100gr of quinoa<\/div>\r\n
100gr of almonds<\/div>\r\n
1 lemon juice<\/div>\r\n
1 tablespoon almond butter<\/div>\r\n
Olive oil<\/div>\r\n
Tahini<\/div>\r\n
Salt and pepper<\/div>\r\n
pinch of chili flakes (optional)<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipe Steps<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.
\r\nWhile the sweet potato cooks, cook the quinoa, place a large pan over medium heat and add a drizzle of olive oil.
\r\nOnce hot, add the almonds, cook for 5 minutes. Mix everything together.
\r\nAt 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SLOW LIVING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<\/div>
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\"Receitas<\/figure>

Oat Pancakes<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/div>\r\n
We love to add another handful of fresh blueberries on top and a drizzle of honey.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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400ml almond milk<\/div>\r\n
350g oat flour<\/div>\r\n
2 tablespoons melted coconut oil<\/div>\r\n
1 teaspoon of chia seeds<\/div>\r\n
Handful of fresh blueberries<\/div>\r\n
Honey<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipe Steps<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In a large bowl, mix the oat flour and chia seeds until there are no lumps.\r\nPour in the almond milk, 2 tablespoons of melted coconut oil and mix well until a smooth dough forms.
\r\nSet the dough aside for 5 to 10 minutes to thicken a little.
\r\nWhen the mixture appears thick, heat some coconut oil over medium heat.
\r\nOnce 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.
\r\nOnce the pancake starts to cook, sprinkle some fresh blueberries on top and cook for 3-5 minutes.
\r\nOnce cooked on one side, flip and cook the other side.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Receitas<\/figure>

Cashew Pesto Paste<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.\r\nIt’s the best combination of flavors!<\/p>\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Brown rice pasta<\/div>\r\n
100g cashew nuts<\/div>\r\n
1 ripe avocado, peeled and coarsely chopped<\/div>\r\n
Juice of 1 \u00bd lemon<\/div>\r\n
25g fresh basil<\/div>\r\n
4 tablespoons of olive oil<\/div>\r\n
3 tablespoons of water<\/div>\r\n
1 clove of peeled garlic<\/div>\r\n
Pinch of sea salt<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Place the dough in a pan and cook
\r\nPlace 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.
\r\nAdd all the other ingredients to the blender and blend until smooth and creamy \u2013 adding a little water if necessary.
\r\nMix with the dough and sprinkle with roasted cashew nuts.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Risotto<\/figure>

Mushroom Risotto<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This mushroom risotto is great, full of flavor and super simple to make.<\/p>\r\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 onion peeled and cut into fine cubes<\/div>\r\n
4 garlic cloves, peeled and finely chopped<\/div>\r\n
3 celery stalks, chopped into small pieces<\/div>\r\n
400g risotto rice<\/div>\r\n
500g mixed mushrooms<\/div>\r\n
15g dried porcini mushrooms<\/div>\r\n
1 mushroom broth cube<\/div>\r\n
1 bag of fresh spinach<\/div>\r\n
1 lemon juice<\/div>\r\n
Oil<\/div>\r\nSalt and pepper<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.
\r\nBoil 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 ).
\r\nMix the rice with the garlic, onion and celery for a minute or so, letting the flavors absorb, then add a little broth, stirring well.
\r\nContinue to stir the rice as it cooks, adding more broth little by little.
\r\nCut half of the mushrooms into thin slices, place them in a large frying pan with salt and olive oil and saut\u00e9 over medium heat. About 10 minutes before the rice is cooked, add the mushrooms.
\r\nThen, cut the other half of the mushrooms into large pieces (I usually do half or a quarter) and saut\u00e9 in a frying pan with salt and olive oil over medium heat.
\r\nStir 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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