Cheesecake with berries (gluten free)

berries

Ingredients (crust):

  • 1 cup almonds
  • 1 cup macadam nuts (or which you prefer)
  • 1 cup pitted dates (to dry, they can be soaked for 15-20min with lukewarm water)

 

Ingredients filling:

Vanilla filling (white color)

  • 2 cup soaked cashew (during night)
  • Juice of 2 lemons
  • 2 tea spoon bio Vanilla extract
  • ½ cup date honey or another sweetener

 

Topping of berries :

  • 1 cup soaked cashews (during night)
  • 1 ½ cup berries (strawberries, raspberries, blueberries, blackberries etc..)
  • Juice of ½ lemon
  • 2-4 table spoons date honey or another sweetener (if you like sweet taste you can add more date honey or another sweetener)

 

Process:

Crust: in the food processor put all nuts and blend them until almost consistency of flour. Add dates and mix again. The crust must be sticky.

Put crust in the form with baking paper and let cool down in the fridge.

 

Vanilla feeling:

In the food processor put soaked cashews without water and blend them well. Add juice of lemons , Vanilla extract and date honey and blend well again. The feeling must have cheese consistency. If it´s too solid you can add a little water.

Take out from the fridge the form and pour on the top of crust the vanilla feeling . And let cool down in the fridge again.

Topping of berries:

In the food processor put soaked cashews without water and blend well. Add berries, juice of lemon and date honey or another sweetener and mix well until you will get cheese consistency.

Take out from the fridge the form and pour on the top the topping of berries and let cool down in the fridge during night.

Other day you can decorate the cheesecake with fresh berries.

Enjoy with eco smile 🙂

Categories: Dessert Recipes, VG Recipes, Viajante Gourmet | Leave a comment

Raw cashew & figs cheesecake (gluten free)

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Ingredients (crust):

  • 1 cup pecan nuts or walnuts
  • 1 cup raisins

 

Ingredients (filling):

  • 2 cups soaked cashew nuts (during night in the water)
  • 1/3 cup melted coconut oil
  • 1 cup dried figs (soaked min. 2 hours)
  • Juice of 1 lemon
  • ½ cup water (as needed)
  • ¼ cup sweetener (it doesn´t  have to be) (date paste, agav syrup etc…)

 

For topping:  Fresh sliced figs

 

Process:

For crust: in the food processor put pecan nuts or walnuts and blend well. (not into flour, leave smaller pieces of nuts). Add cup of raisins and blend until you will get sticky crust (if raisins are to dry you can let soak them with hot water aroun 15 min).

Prepare the form with baking paper where you put crust and let cool down in the fridge.

For filling: in the food processor put soaked cashew without water and blend them until you will get mashiness consistency. Add soaked dry figs, juice of lemon and blend again very well. Add coconut oil and sweetener (if is necessary). Blend well and see if you need add water. The filling must have a cheese consistency.

Take out from the fridge the form with crust and on the top pour cheese filling of figs. Let cool down in the fridge during night. Other day decorate cheesecake with fresh figs…

Enjoy with eco smile 🙂

Categories: Dessert Recipes, VG Recipes, Viajante Gourmet | Leave a comment

Avocado – raw cacao cheesecake

Avocado – raw cacao cheesecake

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Ingredients (crust):

  • 8 dates
  • 1 1/2 cup of nuts (which you prefer, I am using walnut, almond)
  • 1/2 shredded coconut

 

Ingredients (filling):

  • 18 dates
  • half cup of coconut oil
  • 2 bigger avocados
  • 2 or 3 bananas
  • 4-6 table spoons of raw cacao + a little you can add melted quality chocolate without sugar….
  • pinch of Vanilla

 

Process:

– nuts for crust soak around 2 hours or more…

– in the food processor put nuts, dates (you can also soak them for 1hour) and shredded coconut

– blend all ingredients very well and pour into a form…

– for filling soak dates

– in the food processor put avocados, bananas, dates, raw cacao + melted chocolate and Vanilla

– blend very well and pour into a form …

Cool down in frindge for few hours..

Enjoy your meal always with eco smile 🙂

Categories: Dessert Recipes, VG Recipes, Viajante Gourmet | Leave a comment

Gabriela Kryslova

My name is Gabriela Krýslová. I grew up in small village with a lot of domestic and wild animals and nature with trees around me. That my way and heart is going to nature, herbs and healthy cooking.

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Work experience:

2001/2002 – Czech post s.p. Karlovy Vary – Postal worker counters  (reception and issue post consignment and cash, banking and insurance activities).

2003/2007 – Czech post s.p. Praha 6 – Team leader for postal worker counters (team of 4 people, leading, coaching, reporting, training for the new employees, reception and issue post consignment and cash, banking and insurance activities).

2008/2010 – Primapol Metal Spot s.r.o. (Pletený Újezd) –  Buyer and Planner (suppliers inquiries for specific market, communication with domestic and foreign suppliers – price controlling, quotes, offers , etc., material certification, Helios database, logistics).

2011/2012 – Connectronics s.r.o. (Kladno) – Project buyer (purchase orders and complaints for Belgian and French customer, communication with domestic and foreign suppliers, stock inventory analyses).

2013 – Project Voluntary in Africa / Seasonal Work – Farm (France).

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2014/2015 – Working in the forest, gardening and cooking (Czech-Republic, private farm) Ecoviajantes travel around europe – Bicycle tour.

Aurora Comunity (Romenia) – Gardening, cooking and permaculture  (certificate PDC – permaculture design course 2015).

2016 – Ao 26 vegan food project Restaurant (Lisbon) / Permaculture garden (Lisbon).

2017/2018 – Eco Resort Vale da Lama (vegetarian food, gardening and permaculture) Sweet Spot / workshops of vegan food

2019 – Course of ayurvedic food / Travel in India / Eco Resort Vale da Lama

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I am happy that I met my lover Bruno Ferraz. He showed me what does travel mean. How amazing food can be and how to cook with passion. I changed my life.  I am respecting Mother Earth and I am respecting smartness of Nature. My life is now really happy.

Categories: Gabriela Kryslova CV | Leave a comment

Bruno Ferraz

I am Bruno Ferraz a lover of cooking and travel. My professional career was always around the world’s gastronomy, I started taking a cooking course and pastry and then I was always working in the hotel business. During these 10 years I have traveled through 65 countries always discovering new flavours, cultures and experiences.

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Work experience Cook(chef) :

2007 – Hotel Fortaleza Do Guincho  – Cascais (One Michelin Star  Restaurant) Chef Vincent Farges

2008 – Hotel Pestana Palace (5Stars) Chef Aimé Barroyer

2009 – Travel Cooking Marrocos, Senegal, India, Nepal, Thailand, Vietnam and Indonesia

2010 – Altis Belem Hotel (5Stars) Chef José Cordeiro

2011 – Work on Private luxury yacht – Brasil, Bahamas, Jamaica, Aruba, Cuba, USA

2012 – Costa Crociere (Ship Serena and Ship Magica) – Around the world

2013 – Project Voluntary in Africa / Seasonal Work – Farm (France)

2014 – Working in the forest, gardening and cooking (Czech-Republic, private farm)

              Ecoviajantes travel around europe – Bicycle tour

              Aurora Comunity (Romenia) – Gardening, cooking and permaculture

2015 – Psi Restaurant (vegetarian food) / Costes Restaurant (One Michelin Star  Restaurant)

2016 – Ao 26 vegan food project Restaurant (Lisbon) / Permaculture garden (Lisbon)

              River Boats (consulting vegetarian food) – France and Hungary

2017/2018 – Eco Resort Vale da Lama (vegetarian food, gardening and permaculture) Sweet Spot / Workshop of vegan food

2019 – Course of ayurvedic food (Kerala) / Travel in India / Eco Resort Vale da Lama

And in the last 4 years I have changed my lifestyle, I found the world of vegetarian and permaculture cuisine and I met my love Gabriela Kryslova. This change helped me find the essence of gastronomy with nature, in a simple way and with a lot of respect and connection to Mother Earth.

At this moment I feel very happy to be part of the Vale da Lama team, and I will be the Chef of Sweet Spot. For me Sweet Spot will be a space where I will bring my passion of cooking and respect for the seasonal, local and Organic ingredients.

Have nice day always with eco smile 🙂

 

 

Categories: Bruno Ferraz CV | Leave a comment

Ecoviajantes and Sweet Spot Café

We are living in this beautiful place and cooking in the Sweet Spot Cafe. You are welcome always with eco smile 

Sweet Spot Cafe opens for meals   You can enjoy delicious vegetarian bio meals, prepared with seasonal and whole ingredients. Many of the vegetables, fruits and herbs come from our gardens. Lunch and Dinner with reservation 

http://www.casavaledalama.pt/sweet-spot-cafe
ecoresort@valedalama.net
(+351) 282 764 071 | (+351) 913 485 568

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Enjoy yor meal always with eco smile 🙂

Categories: Viajante Gourmet | Leave a comment

Authors Ecoviajantes

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Bruno Ferraz
I am Bruno Ferraz a lover of cooking and travel. My professional career was always around the world’s gastronomy, I started taking a cooking course and pastry and then I was always working in the hotel business. During these 10 years I have traveled through 65 countries always discovering new flavours, cultures and experiences. And in the last 4 years I have changed my lifestyle, I found the world of vegetarian and permaculture cuisine and I met my love Gabriela Kryslova. This change helped me find the essence of gastronomy with nature, in a simple way and with a lot of respect and connection to Mother Earth.

 

Gabriela Kryslova
I am Gabriela Kryslova, since I was a child I always lived surrounded by Nature. I lived in a village with 25 people and many animals in the mountains and forests of the Czech Republic. I worked for 20 years in bio agriculture, treating animals and preserving the forest with my Family. During these years my conscience was the search for answers to help and respect nature more, and in this journey I found vegetarian cooking and pastry, permaculture with a PDC and some trips through some eco villages and communities. And in the last 4 years I have found a new passion that is the kitchen and the trips because of a person who is Bruno Ferraz.

Travel always with eco smile 🙂

 

Categories: Authors Biografie | Leave a comment

Tart of carrot with cinnamon, ginger and chia seeds (topping chocolate 80%)

Tart of carrot with cinnamon, ginger and chia seeds (topping chocolate 80%)

Ingredients:

  • 300g grated carrot
  • 100 g ground nuts (walnut, almond, hazelnut etc..)
  • 300g whole wheat flour (can be spelt flour)
  • 2 tea spoons baking powder (without phosphate) bio
  • 1 tea spoon baking soda
  • 300g vegetal yoghurt
  • 220g agave syrup (rice syrup, Stevia etc….)
  • 4 table spoons olive oil
  • 1 handful of raisins
  • 2 table spoons Chia seeds
  • 1 tea spoon ginger powder
  • 1 tea spoon cinnamon powder
  • A little nutmeg
  • Zest of 1 organic lemon

 

Preparation:

  • in the first bowl mix all dry ingredients
  • in the second bowl mix all wet ingredients
  • then mix all together
  • bake in the form approx.: 55-60 min., 180°C
  • very easy, health and delicious

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Enjoy your meal always with eco smile 🙂

Categories: Dessert Recipes, Viajante Gourmet | Leave a comment

Cereals muffins with chocolate topping

Cereals muffins

 Ingredients:

  • 2 cups oatmeal
  • 1 tea spoon baking powder (without phosphate) Bio
  • Pinch of salt
  • 1 tea spoon cinnamon
  • 1 cup vegetal milk
  • 1 pc egg
  • 2 pcs banana
  • 1 pc apple
  • 2 tea spoons sweetness (agave syrup, rice syrup, Stevie, honey etc…)

 

Preparation:

  • in a bowl mix oatmeal, baking powder, sal and cinnamon
  • add milk, egg, mashed banana (by fork) and grated apple
  • in the form for muffins put the mixture and bake around 20 min., 180°C

 

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Enjoy your meal always with eco smile 🙂

Categories: Dessert Recipes | Tags: , , | Leave a comment

Dar Rita (Ouarzazate)

Ecoviajantes started one more travel around Africa and the first destination was Marocco.

Soon we gonna write about this travel. But we would like to do the first post of this travel dedicate to Dar Rita guest house in Ouarzazate. We stayed here 3 days in this wonderful and sympathy guest house.

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Every morning when we woke up they prepared nice breakfast with fresh orange juice and amazing pancakes with almond butter. And was so nice to start the day on the rooftop to see the sunrise in the middle of the old district of Tassoumaat.

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We cannot forget the comfort of rooms and the traditional decoration of Marocco every single corner in this guest house.

For us is important to see the hotel Dar Rita eco friendly and member (It´s A Green Green World), because we like to travel the most ecological possible. And Dar Rita is a place who cares about the next days in our mother earth.

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For sure we cannot forget the amazing stuff Joao and Aziz, always helping to have nice stay and visit the incredible Ouarzazate.

Our favorite place in Ouarzazate was Unesco Ksar of Ait Benhaddou. The architecture of this village is built by mud and straw. Don’t forget to climb to the top to see the amazing view.

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Around Ouarzazate you have to visit Kasbah de Taourirt, Fint Oasis and river, Sunday market, studios Atlas cinema, the museum of cinema and the central market. In the central market of Ouarzazate you cannot miss the nice avocado smoothie or more types of fruits.

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smothie-avocado

We want to say big thank you to owners Joao and Rita for this wonderful stay in Dar Rita and soon we will return to discover more places of Ouarzazate.

Website Dar Rita : http://www.darrita.com/

 

 

Categories: Travels | Leave a comment

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