This dish is originally from the North region of Brazil, but loved by all Brazilians. Some people say it tastes like a mild Thai Red Curry. I disagree because the ingredients are very different.
This dish is fresh, exotic, light and yet creamy. So easy to make. It’s great on its own, served with rice or with a nice crusty bread. 🥘🥰💙🍀

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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #dairyfree #glutenfree #nosugar #healthyfood #creativity #Brazil #tradition #chef #lovewithoutdepending #gratitude

RECIPE (serve 4)

500g of Cod fish
250g of prawns
1 Tbsp of extra virgin olive oil
2 white onions
6 garlic cloves
4 tomatoes
1 red pepper
1 yellow pepper
1 orange pepper
5 Tbsp of chopped parsley
2 Tbsp of smoked paprika
1 Tbsp of cumin powder
2 Tbsp of tomato sauce
250ml of coconut cream
2 Tbsp of azeite de dendê (optional)
400ml of water
Salt and black pepper to taste

METHOD

Sautée onions and garlic then add smoked paprika and cumin powder.

Add the tomato sauce and let it cook for 2 minutes

Add the chopped tomatoes and cook it for 10 minutes

Add the peppers and let it cook for 5 minutes

Add parsley and 400ml of water and cook it just until the peppers are a bit soft.

Add the coconut cream and azeite de dendê. Mix it well and now you can adjust the salt and pepper to your taste.

Add the fish and prawns and very carefully press it down, so its submerged in the sauce.

Put the lid on and let it cook for 15 minutes on a medium heat until the fish and prawns are cooked.

Hope you enjoy it!

Lots of love and gratitude!!!

Nai 🙂 x

Inspired by a traditional Portuguese soup called “Caldo Verde”, also very popular in Brazil. The original recipe includes chorizo sausage, but I didn’t have it at home, so decided to experiment something with tofu.

Came up with tofu chorizo and I couldn’t be happier with the result.
Cold winter nights are perfect for this silky, nourish, creamy, smoky flavoursome soup!!!
😋🥣🥬🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #vegan #glutenfree #proteinpower #tofu #springgreens #greens #couve #soup #glutenfree #dairyfree #chorizo #lovewithoutdepending #gratitude

RECIPE (serves 3)

Soup
1Tbsp of extra virgin olive oil
2 onions (the original recipe mention white onion, I used what I had at home, red onion)
3 cloves of garlic
2 median size potatoes
1 litre of water
10 spring greens leaves
Salt and pepper to taste

Tofu chorizo
2 Tbsp of light oil (such as light olive oil, canola or vegetable)
2 Tbsp of soya sauce
1 Tbsp apple cider vinegar
2 Tbsp of smoked paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
A pinch of salt
1 block 200g of firm tofu, cutted in circles and crumbled.

METHOD

Preheat the oven at 200 degrees Celsius then start with the sauce for the tofu chorizo.

Add all the spices and the oil for the tofu chorizo mixture in a bowl, mix together and set aside.

Cut the tofu in half a centimetre thick slices, then using a piping nozzle (it was what I had available), cut the circles to make the chorizo slices. Crumble the left overs to make crispy tofu chorizo crumbs.

Start by coating the circles then the crumbs

Arrange it in a slightly oil coated or a nonstick baking tray and place it in the oven for 15 minutes then turn the slices and mix the crumbs after that. Put back in the oven for 15 minutes more.

Place it on a paper towel and set aside.

For the soup

While the tofu is in the oven, take a medium size sauce pan and add the oil, chopped onions and chopped garlic. Sautéed for 5 minutes then add the peeled and chopped potatoes and 1 litre of water and let it cook until the potatoes are soft.

Using a hand mixer, blend it all together to a creamy consistency and let it simmer so you can prepare the spring greens.

Wash and cut the leaves julienne Style

Add it to the soup and let it cook for 5 minutes. At this point add the salt and pepper to taste.

The soup is also great on its own

Add the tofu slices and crumbs before serving.

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

For those who know me well, know that I am a book addict 🤗🧠 🥰

About 4 years ago I bought a book called “How not to die” by Dr Michael Greger. Very informative book! Now I got his latest one called “How not to die cookbook – over 100 recipes to help prevent and reverse disease”. Easy and delicious recipes! (Highly recommend both books)

I really don’t like to follow recipes in general, but I love to have the information so I can get inspired by it. Creativity!!!
So today it wasn’t any different.
Came up with this gooey, decadent, delicious and nutritious Raw Vegan Chocolate Truffles. Superfood in a bite size!🍫🥰🥰💙🍀

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#mindfulnutrition #mindfuleating #recipedeveloper #SumSanos #vegan #glutenfree #proteinpower #amlapowder #hownottodie #drmichaelgreger #nutritionfactsorg #raw #nosugar #healthyfood #creativity #passion
#lovewithoutdepending #gratitude

RECIPE (makes 30 balls)

100g of pitted dates (soaked in water for 1 hour)
60g of raw cashews soaked in water overnight
3 Tbsp of almond butter
3 Tbsp of dates syrup
60gm of unsweetened cocoa powder
1 Tbsp of Amla powder
Coconut flour for coating


METHOD

All the ingredients in a food processor and process to a dough like consistency. If it’s too dry you can add a bit of water and if it’s too sof you can add some coconut flour.

Put the coconut flour in a container and using a tea spoon for measuring, roll the mixture with your hands, placing it on the coconut flour for coating.
You can keep it refrigerated in an airtight container for one week.

I hope you enjoy it!

Lots of love and gratitude!!!

Nai 🙂 x

I heard about the benefits of Organic Amla powder a while ago and decided to give it a go.

Amla is a great source of Vitamin C, helping your immunity and prevents viral and bacterial diseases. It also helps fighting against the development of cancer cells.

It is an Indian gooseberry and it has a very distinctive taste, it’s sweet, bitter and sour at the same time. 🤔

I find that adding Amla powder to porridge, is the best way to eat it, so its flavour can be disguised with the addition of other nuts and fruits of your choice.

This porridge was made with oats milk, then added 1tsp of Amla powder, banana, strawberry, toasted pumpkin seeds, coconut cream and dates syrup.

It is a great way to incorporate a superfood to yours and your kids daily meals too. This recipe serves 3 people! 🥣💪🥰💙🍀

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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #vegan #organic #keepitsimple #amlapowder #superfood #glutenfree #nosugar #healthyfood #creativity #passionforfood
#lovewithoutdepending #gratitude

Give it a go! Hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

Vegan “mozzarella” and tomato salad with homemade balsamic syrup dressing (made with dates syrup, organic unfiltered extra virgem olive oil and organic apple cider vinegar).
Easy lunch!!!😎
So simple and yet so feeling!!!
Perfect ripe and juice beef tomatoes, fresh basil and thin slices of organic velvety tofu.

P.S. this dressing is a winner!!! 😋🥰💙
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#mindfulnutrition #mindfuleating #recipedeveloper #SumSanos #vegan #organic #keepitsimple #glutenfree #nosugar #creativity #passionforfood
#lovewithoutdepending #gratitude

RECIPE

1 large beef tomato
Basil leaves
3 this slices of organic firm tofu
2 Tbsp of dates syrup
2 Tbsp of Organic apple cider vinegar
2 Tbsp of organic unfiltered extra virgem olive oil

METHOD

Add 1 Tbsp of olive oil to a frying pan and add the tofu slices and leave it to cook for 2 minutes before turning. Do the same with the other side. When ready remove it from the pan and place it on a kitchen towel while you prepare the tomato and basil.

Slice the beef tomatoes and select some basil leaves.

Place the salad on a plate to serve and prepare de dates dressing.

Mix all together the dates syrup, vinegar, and olive oil until is well combined and it’s ready to serve.
P.S. I left some of the dressing on the side so you can rich it for more. 😎😋

Hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

Had some frozen polenta seating in the freezer, then remember that a while ago I read a delicious recipe from @ottolenghi website. Then got inspired to cook it my way!

The original recipe says to fry the polenta, but I decided to bake it instead. For the dipping sauce I used what I had available at home, avocado, plant base yogurt, parsley and lemon.

This recipe works better with leftover polenta, as its firmer and easier to handle!
It’s better and crispier than any potato chips!!!

La Bella Polenta…bringing childhood memories!!! 🥰😊💙🍀
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#mindfulnutrition #mindfuleating #SumSanos #polenta #mamaliga #vegan #glutenfree #baked #avocadorecipe #fusioncuisine #ottolenghi #inspired #creativity #keepitsimple #foodpassion #foodphotography #tradition #chef
#lovewithoutdepending #gratitude

RECIPE (serves 2)

8 slices of leftover polenta
1Tbsp of coconut oil (or any other oil)
2 Tbsp of Semolina flour

For the dip sauce
1 small ripe avocado
2 Tbsp of natural plant base yogurt
1 Tbsp of chopped parsley
Juice of half a lemon salt to taste

METHOD

Preheat the oven at 200 degrees Celsius

Using a chicken brush or your finger, slightly coat both side of the polenta slices with the oil and set aside.

Put some parchment paper on a baking tray and sprinkle it with 1 Tbsp of semolina.
Place the polenta slices on the tray and sprinkle the other Tbsp of semolina all over the polenta.

Place it into the oven for 15 minutes then turn. After 10 minutes more, check of its crispy and almost golden brown at the edges.

For the sauce

Place the avocado in a bowl and much it with a fork. Add the yogurt, parsley, lemon juice and salt to taste. Mix well and it’s ready to serve.

I hope you enjoy it!

Lots of love and gratitude!!!

Nai 🙂 x

I just love to create last minute meals from ingredients that it’s “forgotten” in the fridge, without it being time consuming. And as for me, the less ingredients I have at home, the more creative I become.
This crispy, crunchy, sweet, lemony, delicious simple salad, will make you craving for more. Great on its own or as a side dish for most meals.

P.S. and if you still have some leftover roasted chickpeas, feel free to add it to the salad! Also great with toasted pumpkin seeds!!!😉🥗🥰💙🍀

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#mindfulnutrition #mindfuleating #SumSanos #vegan #organic #keepitsimple #glutenfree #recipedeveloper #healthyfood #fusioncuisine #creativity #passionforfood #lovewithoutdepending #gratitude

RECIPE (serves 2 as a meal or 4 as a side dish)

INGREDIENTS

1 large fennel bulb
Half red onion
Juice of a lemon
1 sweet apple
Salt to taste

METHOD

1- Slice the fennel very thinly by hand or using a mandoline (food processor also works, using the slice blade)

2- peel the onion and slice it thinly (I personally recommend to slice it by hand, as it’s for a salad)

3- Core and cut the apple in half, then slice it a bit thicker than the fennel.

Add the ingredients into a bowl with the lemon juice and salt to taste.

I hope you enjoy it!!!

Lots of love and gratitude!

Nai 🙂 x

It’s fragrant, nutty, crispy, zingy and pairs well with other foods and it’s also a great snack on its own!!!
Chickpeas are high in protein, packed with nutrients, vitamins, minerals and fiber.
Delicious and nutritious food, ready in 30 minutes and your house will smell amazing!!! 🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #chickpeas #vegan #keepitsimple #foodpassion #creativity #vegetarian #glutenfree #proteinpower #SumSanos #fusioncuisine #zaatar
#lovewithoutdepending #gratitude

RECIPE

3 tins of organic chickpeas
1 Tbsp of coconut oil (or any oil of your preference)
2 Tbsp of Za’atar
1 Tbsp of smoked paprika
1/2 tsp of try thyme
1/2 tsp of Himalayan salt
Zest of 1 lemon

METHOD

Put the over on at 200 Celsius

Wash and drain the chickpeas.

Transfer it to a baking tray lined with kitchen towel and gently dry it to absorb the moisture as much as possible.

Add the oil and mix well. Put it into the oven for 15 minutes. Remove from the oven and mix it well with a spatula or spoon. Put it back into the oven for 10 minutes.

After 10 minutes add all the spices and lemon zest. Mix well and put back in the oven for the last 5 minutes.

Wait until it comes to a room temperature and indulge yourself!!!

Hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x

The easiest and one of the healthiest desserts recipe you will find. Using dates instead of sugar, which has many health benefits. You will need only 4 ingredients!It’s vegan and delicious!!! Can be served plain, with dates syrup like I did, or with your favourite fruit!
🍮🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #dairyfree #vegan #glutenfree #nosugar #vegetarian #healthyfood #fusioncuisine #creativity
#lovewithoutdepending #gratitude

RECIPE (makes 10 cupcakes size dessert)

100g of dried dates without the seeds
150ml of hot water
500g of plant base yogurt
1 sachet of vegan gelatin

METHOD

1 – Add the dates and hot water in a container and set aside

2 – Prepare the gelatine accordingly to the sachet instructions

3 – Add the dates and water into a blender or food processor. (Be careful if the water is still hot). Blend it well.

5 – In a separate container or bowl mixer add the yogurt and dates mixture and gelatine. Mix it well by hand or use a hand mixer

When it’s ready transfer to a jar. It will.be easier to pour into the molds. (I use silicone cupcake molds, but you can use any container/plate/cups. Do not use paper as it will stick to it)

Leave in the fridge for at least 3 hours or until it sets.

Tips to serve: take a small container with hot water and put the silicone cupcake mold inside of 10 seconds. It will make easier to remove from the molds.

Much love and gratitude!!!

Nai 🙂 x

This delicious homemade soup brings childhood memories!!! The kind of soup my Mamma used to cook during those cold winter days (yes, we also have a very cold winter in South of Brazil 😊), perfect to recover from a cold or flu. The kind of soup that nourishes our souls and heart!!!
🥣🥰💙🍀
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#recipedeveloper #healthyfood #fusioncuisine #SumSanos #mindfuleating #foodforthoughts #chef #cheflife #creativity #passionforfood #homemade #homecook #foodforlife
#lovewithoutdepending #gratitude

RECIPE (3 portions)

1 skinless chicken breast (organic if possible)
1 white onion peeled and chopped
3 garlic cloves
1 medium potato
2 medium carrots
2 celery stalks
Parsley
Thyme
Salt to taste

METHOD

It’s a very simple and easy recipe. Chopp all the ingredients and add to a sauce pan over a medium heat.
Add water to cover the ingredients and let it cook until it’s ready.

After cooking it for 30 to 40 minuts, remove the chicken breast from the pan and shredd it using your hands or 2 forks.

Once you done it, add the chicken back to the soup. Let it simmer for 5 more minutes and it’s ready to serve.

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x