Shampoo Bars – Pros and Cons

Shampoo bars have been my latest obsession 🙂 they are great for someone like me that cares about the environment and avoids plastic, travels often, prefers to use natural products and only buys vegan products. Most of the Shampoo Bars will tick all those boxes easily.

A bar shampoo is basically a solid shampoo in a bar form, often made from just a few and more natural ingredients plus they are Plastic packaging-free


pros & cons
  • Travel-friendly (lightweight & compact size)
  • Most shampoo bars don’t contain SLS and use more natural ingredients
  • Cost effective (lasts longer than the liquids)
  • Plastic packaging-free
  • Reduced carbon footprint (because of their smaller size, more can fit into the lorries that transport them)
  • Affordable (lots of options under £6/€7/$10)
  • Shampoo bars can also be used for other purposes like washing your body, or clothes while traveling.
  • Great smell
  • Some companies might try to hide their ingredients and try to make it sound better than it really is
  • They are made of natural products, most expire within 6 months (unless otherwise indicated on the product)
  • Build-up can make adjusting to natural shampoo bars especially frustrating
  • If you live in an area with hard water, the bars shampoo may not perform as expected
  • You may have to play around with different bars to find the one that works for you.
  • Some people need an adjustment period before the scalp becomes used to the new shampoo.

If you’re interested in giving one a try look carefully at the ingredients, and keep in mind that for most people there is an adjustment period of about 1 month on chemically treated hair when using a natural bar shampoo.

Do you use a bar shampoo? have you ever tried one?  Please let me know if you have any questions and comments!

As always I would love to hear from you 💚

Love Ana x🌱💆🏻x

Melty vegan mozzarella (mozzarella derretida vegana)


This melty vegan mozzarella recipe is an absolute must. It’s easily delicious and the result is always amazing, a stretchy, melty cheese, that goes perfectly into pizza, sandwiches or toast, lasagna, salads, pasta, or even as a dip.

  • cup raw cashews
  • 2 cups water
  • 1/2 cup tapioca starch
  • 2 tablespoons nutritional yeast (optional)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 – 1 teaspoon garlic powder (adapt to taste)

Soak the cashews overnight or add them in a small pot with water, and bring to a boil for 10 to 15 minutes.

Drain and rinse the cashews and add them to a blender with all the other ingredients. Blend on high speed for about 1 to 3 minutes, until is completely smooth.

Put the liquid into a frying pan over medium heat and stir constantly, for approximately 5 minutes.

The liquid will start to create small clumps at first, and then gradually will thicken and become gooey. It will look like melted cheese.

When has the perfect stretchy texture of cheese serve immediately or store in the fridge.


  • 1 caneca de cajus (castanha de caju)
  • 2 canecas de água
  • 1/2 caneca amido/fécula de tapioca 
  • 2 colheres de chá de vinagre de maçã
  • 1 colher de chá de sal
  • 1/2 – 1 colher de chá de alho em pó (adaptar ao gosto)
  • 2 colheres de sopa de levedura nutricional (opcional)

Demolhar os cajus durante a noite ou coloca-los numa panela pequena com água, e deixar ferver por 10 a 15 minutos.

Escorrer e lavar os cajus e coloca-los no liquidificador com todos os outros ingredientes. Processar em alta velocidade por cerca de 1 a 3 minutos, até ficar completamente homogêneo.

Colocar o líquido numa frigideira antiaderente em lume médio e ir mexendo por aproximadamente 5 minutos.

O líquido vai começar a criar pequenos aglomerados no início, e gradualmente vai engrossar e tornar-se elástico. Parecido com queijo derretido.

Quando a textura se assemelhar à do queijo derretido, servir de imediato ou guardar no frigorifico.





Shampoo Bars are here ⭐️ what you need to know

As someone that travels for long periods with minimal luggage, finding ways to save space, weight and avoid liquids can be a bit like rocket science 😅. The use of shampoo bars sounds an idea from heaven, not only because is not liquid, but because is small, compact, zero-waist, and seemingly longer-lasting than liquid shampoo.

A bar shampoo it’s essentially a solid shampoo in bar form, often made from just a few and more natural ingredients plus there is no plastic package.

Shampoo bars will likely have Little lather or bubbles to them because they often don’t contain an artificial lathering agent. So if you like lots of bubbles this is probably not for you.

The key is to know what to choose. Try to avoid chemicals and artificial ingredients, palm oil, SLS – aka Sodium Laurel Sulfate, artificial fragrances, harsh preservatives and, dyes. None of these additions are good for you, either the planet. Better to look for shampoo bars with highly nourishing butters, oils, essential oils and botanical extracts.

If you’re vegan, I’m too, so there is no problem here 🙂 there are many brands which make vegan-friendly shampoo bars. When you are looking for a bar shampoo just avoid ingredients like milks, honeys, or other animal products.

I know that it may sound a bit complicated at the beginning…

It’s hard to know what kind of shampoos are there in the market, and which ones are the best ones for your hair type.

In the end, choosing the right shampoo bar will really be a result of trial and error. But I might turn your life just a little bit easier 🙂  > I’m currently experimenting a couple of brands, and I will be posting something about it soon <

To help you (and me 😊) to choose, I’ve been trying different bar shampoos, if you do some research you’ll be amazed at the variety and quantity available on the market (what makes it harder to choose).

How to use a shampoo bar?

First wet your hair thoroughly.

For me workes the best rubbing the bar between my hands first, instead of applying it directly on my hair.

Only a little of shampoo is needed, the bars are quite concentrated. If you use too much they can leave your hair feeling greasy and or waxy when dry. Take your time to wash out properly.

If you keep having the feeling that you are not raising your hair properly or if you live in a hard water area, you may need to do an acidic rise, with apple cider vinegar or diluted lemon juice to help balance and restore a healthy pH to the scalp and to remove old chemicals. Also brushing your hair often helps to redistribute the oils throughout the hair.

Make sure you store your bars in a dry place to prevent them from breaking down or melting. The bar should be completely dry between uses.

Note: for most people, there is an adjustment period of about 1 month on chemically treated hair when using a natural bar shampoo.

I hope you are thinking that this might be a good idea. If that is the case just think about the amount of plastic you can avoid and you will make your mind in a second 🙂

Leave in the comments box any questions or tips you may have!

Lots of Love Ana x💆🏻x









Experiences and tips from a hungry Vegan traveler

More than answering the same questions over and over again from family and friends about my protein and iron deficiency, that plants also have feelings, and if I ‘don’t feel sorry for the lettuce’, I want to share here with you, the challenges and privileges of being a vegan traveler.

It is undeniable that it is much easier to be vegan in the comfort of my home and in my city where I already know all the markets, supermarkets, and shops, than on the road. Especially when I land in a place where I’ve never been before. Although this can bring excitement and an opportunity to discover new flavors! The “unknown” is part of the experience of traveling.

On top of the lack of knowledge of a new destination, few countries are known for having abundant vegan options. Probably only India will come to mind…

That said, I must add that I travel a lot and I never starved. Being a vegan traveler is not only possible but also very interesting!

Knowledge is power

Some countries are more vegetarian/vegan-friendly than others. So it is wise to do some research on the local cuisine before you leave.

Knowing what are the typical dishes and the common ingredients of the country, is quite important as well as culturally enriching. Everywhere in the world, there are foods that are naturally vegan, or almost vegan. With this knowledge in hand, you will know what dishes to order and what ingredients you can add, remove or replace.

The truth is that the Internet and travel guides make this task easy and fast.

Plan ahead

When traveling by car, bus or train, it’s always better to take a packed lunch for the trip. If the trip is by plane, it’s important to order the meal when you buy the ticket. To date, all the airlines I have flown with offered vegan meals on long-haul flights at no additional cost (plus special meals are always served first 😉 )! Even so, since I’m a person that gets hungry easily and very often, I always carry lots of snacks like nuts, chocolate, bars, sandwiches, fresh fruit and protein balls.

When traveling to developed countries, it can’t be easier. The application HappyCow is awesome! You just need to write where you are and how many miles/ kilometers you can walk and the application gives a list of vegan and vegetarian restaurants close by. Then just follow Google Maps.


Unfortunately, this is not the reality everywhere. Many places are quite complicated, as is the case of Cuba, a safari in Kenya, Argentina or in the deserts of Mongolia. But even if it seems at first that it is going to be an impossible mission, you’re wrong, it is always possible.

Benefits of traveling as a vegan

For backpackers, and travelers that don’t go to the major resorts, where hygiene is probably somewhat similar to what we are accustomed to, there are always situations where the options are sparse and unappetizing.

When traveling to developing countries and getting off the touristic path in search of more remote and authentic places, the options scarce. True to be told that is a huge risk to eat meat or shellfish that is left to the flies on the roadside under the sun or from a shack without electricity. It seems to me that is always more encouraging to choose cooked vegetables and fruits that can be peeled. 

On the other hand, I end up going to places that otherwise would never go, because that tourist restaurant located in the central square is not an option for me. I end up meeting lots of local people because I need to ask for informations and to explore well the cuisine of each country. 

Meeting new people enriches any trip. Many have been the times that local people gave me a ride to what they considered to be the best restaurant in their city/village/town serving vegan food or walked with me to the place.

If I wasn’t a vegan I would never have discovered so many typical places off the beaten path. I would have lost lots of opportunities that allowed me to live and experience each place more authentically.

In the vast majority of big cities, it is usually easy to find vegan food, ( Los Angeles, New York, Portland, San Francisco, London, Toronto, Tel Aviv, Bengaluru, Chennai, Singapore, Hong Kong, Berlin, and Taipei), are some examples where it is extremely easy to stumble into an excellent vegan dish.

What I do not dispense


Regardless of the country I visit, I always travel with a small cabin luggage. So I can never carry a small switchblade or a knife with me, but it is one of the first purchases I make.

It is essential to have something sharp to peel and cut fruits and vegetables, and a spoon to eat some fruits such as papaya, dragon fruit, kiwi, passion fruit … 

I have a To-Go Ware Utensil Set, which contains a knife, fork, spoon, and chopsticks all made from bamboo, and don’t worry the bamboo is very nice to eat from. The set is absolutely spectacular, really compact, light and easy to clean even on the road, I don’t go anywhere without it, I even take it to work.  They’re very slim so it is easy to slip into my backpack. I can’t really recommend it enough.

*        To-Go Ware Utensil Set      *        Vapur Anti-Bottle       *

Having a small backpack with you is also essential. Because you can carry snacks and water. What is not only a way to save money and time but also to keep you fed and healthy throughout the trip, of course, I do not dispense to have a good reusable water bottle. The plastic problem is real and we all need to do better choices as consumers.

My favorite ones are the ones from Vapur, they are absolutely fantastic. They roll up really well and can easily fit into the pocket on my backpack, or even into my pocket. They come with a carabiner attached which aids in keeping them compressed when rolled up, plus they don’t have any taste taint.

So for traveling, they are perfect, they come in deferent size and they are really light, great quality, BPA free and when empty the Anti-Bottle can be easily tucked away, conveniently fitting anywhere.  For me is simply the most portable, reusable water bottle I know 🙂 

IMG_7133Bar shampoo is another essential item for me. It is light, takes up little space, does not count as a liquid at the airports and lasts for a very long time.

To brush my teeth, I carry a toothbrush and toothpaste but also a miswak stick. Although I am not a fan of the taste, I make the ‘sacrifice’ when I am traveling. because the true is the miswak stick is very convenient, no toothpaste, no water, no rinse or spit, which means you can use it anywhere, anytime.

I’ve said goodbye to the sanitary pads and tampons many years ago, and when I’m traveling there are no exceptions. The menstrual cup is what I use all year round. Because is practical, and lightweight, and you can have the cup placed up to a maximum of 12 hours, so the issue of cleaning is not a big problem, as it can always be done at the end of the day when we are back to your accommodation.

Go to markets

Going to markets is not just a way of cultural immersion, but it is also a great place to buy and stock up on fresh fruit, sandwiches, vegetables, nut-butter, sweets, nuts and other vegan yummy goods.

 Learn to speak the basics

From my experience, there are always vegan options everywhere, some better than others. In some countries to know how to speak English it’s enough, but in other countries, it’s imperative to know some keywords in the native language.

It is important to memorize them or to have them written on a piece of paper so you can explain what you are looking for.

Most of the time restaurants can fulfill our requests.  It is important, however, to be patient and courteous, as not everyone knows what vegan or vegetarian means. I’ve lost count of the dishes that came with shrimps and chicken … So again being specific, patient and kind is the key.

Once in Borneo, I explained what I wanted. The waitress very attentive and friendly said: “yes, yes I know exactly what you want, don’t worry …“. When the dish arrived, I said: “But this has meat …”. To which she answered, confused: “that is not meat .., it’s chicken!” Well, another lesson learned!! Always be very specific. No meat, no chicken, no pork, no cow, no fish or shellfish, no prawns.. 😅


A great option is to buy a Vegan Passport. The booklet contains words and phrases that include the languages of over 96% of the world’s population and can be purchased on The Vegan Society page or you can download their app to your phone. The Vegan Passport works really well and has all situations covered. This will ensure that you have no problem explaining what you eat and what you don’t eat, no matter where you are in the world.

Where to sleep

Hostels and Airbnb are great options because they allow the use of the kitchen. As it is Couchsurfing where you can look for Vegan hosts. Some countries are starting to have 100% vegan accommodation, they are normally amazing but a bit pricey.

Follow vegan travel blogs

Following blogs from Vegan Travellers is one of the best ways to find good information. Because it is given by people with the same values than you and that have been before where you want to go and had explored how to have a plant-based diet in that country.

I hope this article will leave you a little bit more relaxed if you are going to embark on your first vegan adventure. The reality is that nothing is impossible, far from it.

All you need is a little bit of preparation and to follow my tips as of the other travelers who have been to the countries you want to go.

In practice, vegetables, fruits, cereals, grains, seeds, and legumes are everywhere with more or less abundance, diversity or accessibility.

Happy travels and a good appetite 🌿🚌 let me know if you have any questions, comments or tips. 

Lots of Love Ana 💙

photography – all rights reserved – Ana Rocha





Vegan Chocolate and coffee cake (bolo de chocolate e café vegano)

This decadent Vegan Chocolate and Coffee Cake it’s easy to make, soft and moist. At the moment this is honestly one of my favorite cakes, I am the biggest coffee and chocolate fan so couldn’t really go wrong.

  • 200 ml dairy-free milk (or water)
  • 1/2 tbsp apple vinegar (or lemon juice)
  • 50 g olive oil
  • 1/2 tsp instant coffee granules
  • 140 g self-raising flour
  • 75g dark sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp bicarbonate of soda
Preheat the oven to 180°C

Stir the vinegar into the milk and set aside.

Mix the oil with the coffee and set aside.

In a large mixing bowl, pour the flour, cocoa, sugar and, the bicarbonate of soda. Then add the milk mixture and the oil mixture to the flour mixture and stir well until it becomes a smooth batter.

Pour the mixture into the cake tin or muffin molds, and bake for 25-35 minutes or until a skewer pushed into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin, for a few minutes remove from the tin and let it cool completely.
  • 200ml de leite vegetal (ou água)
  • 1/2 colher de sopa de vinagre de maçã (ou sumo de limão)
  • 50g de azeite
  • 1/2 colher de chá café instantâneo 
  • 140 g de farinha com fermento
  • 75g de açúcar mascavado
  • 2 colheres de sopa de cacau em pó sem açúcar
  • 1/2 colher de chá de bicarbonato de sódio

Pré-aquecer o forno a 180°C. Misturar o vinagre no leite e reservar.
Misturar o azeite com o café e reservar.
Numa tigela grande, misturar a farinha, cacau, açúcar e bicarbonato de sódio.
Despejar a mistura de leite e a mistura de óleo sobre a mistura de farinha e mexer bem até que se torne uma massa homogénea.
Colocar a mistura numa forma de bolo ou em formas individuais de queques  e levar ao forno por 25-35 minutos ou até que um palito quando espetado no meio saia limpo. Retirar do forno e deixar arrefecer na forma por alguns minutos. Retirar da forma e deixar arrefecer completamente.

Pecan Pie energy bites ( bolinhas energéticas de Noz-Pecan)


The pecan pie energy bites combine nutritious and healthy ingredients like pecan nuts, dates and cinnamon. It’s a raw vegan snack perfect to have in between meals, is delicious and easy to make.

  • 1 cup pitted dates (packed)
  • 1 cup pecans
  • 1/3 cup raw unsalted cashews or almonds
  • 1 tsp cinnamon
  • 1/3 tsp sea salt
  • 1 tsp chia seeds
  • 2 tsp coconut oil
  • 1 tsp  ground flax
  • 1/2 tsp pure vanilla extract
  • 2 tbsp Raw Cacao Powder

Put all the ingredients in food processor and process until creamy and combined.

Remove half of the mixture into a bowl and set aside.

Add the cocoa powder to the remain mixture and process until well combined.

With your hand slightly wet roll the 2 mixtures into balls.

Keep the pecan pie energy bites in the fridge or freezer in a glass container.

  • 1 caneca de tâmaras (bem cheia)
  • 1 caneca noz pecan
  • 1/3 de caneca de caju ou amêndoas cruas sem sal
  • 1 colher de chá de canela
  • 1/3 colher de chá de sal 
  • 1 colher de chá de sementes de chia
  • 2 colheres de chá de óleo de côco
  • 1 colher de chá de linhaça moída
  • 1/2 colher de chá de extrato de baunilha puro
  • 2 colheres de sopa de cacau em pó

Colocar todos os ingredientes (excepto o cacao) no processador de alimentos e processar até ficar cremoso e combinado. Remover  metade da mistura e colocar numa tigela à parte.

Adicionar o o cacau à mistura que ainda esta no processador e  processar até ficar bem combinado.

Com a mão levemente molhada juntar dois bocadinhos das 2 misturas e moldar as bolas.

Guardar as bolinhas no frigorifico ou no congelador num recipiente de vidro.






Simple Cashew cheese (queijo vegano fácil)

This is the easiest vegan cheese recipe ever, and it only requires simple ingredients. It’s full of goodness and heart-healthy fats, vitamins and protein. The texture is hard and is sliceable. Hope you enjoy this simple cashew cheese!

  • 1/2 cup cashew nuts
  • 1/2 cup +  1 tbs  water
  • 4 tbsp corn-starch
  • 3 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2tsp garlic powder
  • 1/2 tsp onion powder
  • olive oil to brush the ramekin

Pour all the ingredients into a powerful blender. Blend on high speed for about 1 to 3 minutes, until is completely smooth.

Blend on high speed for about 1 to 3 minutes, until you have a very smooth consistency.

Put the liquid into a frying pan over medium heat, and stir constantly, for approximately 5 minutes. When starts to turn into a thick paste and starts to stick together it’s cooked.

Pour the mixture into lightly oiled ramekins and refrigerate for at least 2 hours. Remove by turning upside down onto a plate or board.

Enjoy with some bread, crackers, toast or add some slices to your favorite dishes.

Store in the fridge.

  • 1/2 caneca de cajus
  • 1/2 caneca + 1 C. sopa de água 
  • 4 colheres de sopa de amido de milho
  • 3 colheres de sopa de levedura nutricional 
  • 2 colheres de sopa de vinagre de maçã
  • 1 colher de sopa de azeite
  • 1 colher de chá de sal
  • 1/2 colher de chá de alho em pó 
  • 1/2 colher de chá de cebola em pó 
  • azeite para untar o ramekin

Colocar todos os ingredientes num processador de alimentos.

Processar em alta velocidade por cerca de 1 a 3 minutos, até ficar completamente homogêneo.

Colocar o líquido numa frigideira antiaderente em lume médio, e ir mexendo por aproximadamente 5 minutos. Quando começar a ficar mais espesso e a formar uma bola está pronto.

Colocar a pasta em forminhas levemente untadas com azeite e levar ao frigorifico por pelo menos 2 horas. Retirar os queijinhos das formas virando-os aos contrário para um prato. 

Guardar no frigorifico. 


Vegan Portugal, where to eat (guide)

Being a vegetarian/vegan in Portugal is not easy, especially if you are traveling relying mostly on restaurants and cafes.

The restaurants have usually 4 main options in their menu (not very vegan-friendly): appetizers, fish, meat, and desserts. however in most places you w,ill find a friendly Portuguese that will try to help you, and will create something with the things they have in the kitchen, you just need to explain correctly what you eat and don’t eat, otherwise you will almost for sure be served an omelet or a lettuce salad 🙂

Veganism and vegetarianism has been growing in the country since the last decade, and lots of new restaurants and cafes are popping in from north to south. To make your life easier I will leave a list of great places that you should try if visiting Portugal:

(V) includes: vegan + vegetarian + ovo-lacto-vegetarian options





  • Da Terra -Rua Afonso Cordeiro, 71 Matosinhos (V)
  • Pé de arroz – Rua do Godinho, 866  4450-029 Matosinhos (V)


  • Musgo – Rua Tenente Rezende, galerias do Rossio B, 3800 Aveiro (V)
  • Ki Macrobiotico-  R. Cap. Sousa Pizarro 15, 3810-164 Aveiro (V+ macrobiotic)


Castelo Branco 

  • Namaste – Rua de S. Jorge, 21-23 Castelo Branco (V)




  • Os Tibetanos- Rua do Salitre 117, 1250-198 Lisboa (V)
  •  PSI – Alameda Santo António dos Capuchos, 1150 Lisboa  (V )
  • Jardim doSentidos – R. da Mãe de Água 3, 1250-154 Lisboa (V)
  • 26 – Rua Vítor Cordon, 26, Chiado, Lisboa (V)
  • Vegana Burgers –  Saldanha Residence, Av. Fontes Pereira de Melo 42, 1050-010 Lisboa (Vegan)
  • Foodprintz – R. Rodrigo da Fonseca 82B, 1250-38 Lisboa (Vegan)
  • Terra Rua da Palmeira, 15, Príncipe Real, Lisboa (V)
  • Jardim das cerejas – Calçada Sacramento 36, 1200 Lisboa (V)
  • Oasis – R. Marquês Sá da Bandeira 76, 1050-099 Lisboa (V)
  • Tao – 1100 026, R. dos Douradores 10, Lisboa (V)
  •  Miss Saigon – Rua Cais das Naus, Lt. 4.01.01, Parque das Nações, Loja i, 1990-305 Lisboa (V)
  •  Bio – R. Francisco Sanches 39, 1170-140 Lisboa, (V)
  • Espaço da Rosa – R. Acácio de Paiva 11A, 1700-503 Lisboa (V)
  • Espiral – Praça Ilha do Faial 14 A, 1000-168 Lisboa (V)
  • The Food temple – Beco do Jasmim 18, Mouraria, Lisboa (V)
  • Princesa do Castelo – Rua do Salvador 64 A, Lisboa (V)
  • Pachamama – Boqueirão Douro n.46, 1200-163 Lisboa (with V options)
  • Água no bico – R. Gaivotas 8, 1200-066 Lisboa (V)
  • Veganeats–  Rua Cavaleiro de Oliveira, nº42 Lisboa (Vegan)
  • Paladar Zen – Av. Barbosa du Bocage, 107 C 1050-031 Lisboa (V)
  • Tamarind – Rua da Glória 43, 1250-115 Lisboa (with V options – Indian)
  • Cantina do templo Hindu – Alameda Mahatma Gandhi 1600-500 Paço do Lumiar, Lisboa (V)


  • Espaço Edla –  R. Dr. Alfredo da Costa 52, 2710-523 Sintra (with V options)
  • Tinkly – Estr. do Rodízio 2, 2705-335 Colares (V)


  • Aloha Café – Rua Gil Vicente nº 30B, Cotovia, Sesimbra  (with V options)
  • XL da Carlota –  Rua Basilio Teles, nº 196, R/C – Quinta do Conde Sesimbra (V)


  • Cozinha consciente – Rua de Olivença, Galerias Topázio nº 9, 2º andar loja 35, 3000-306 Coimbra (V)
  • GreenSide – Celas, R. Parreiras 31, 3030 Coimbra (V)
  • CAFÉ SHANTY – Avenida Sá da Bandeira 33/35 2º andar, loja 230 Galerias Avenida, 3004-544 Coimbra (with V options)



  • Convicts –   Rua Desembargador Faria, n.º 31 Oeiras (V)


  • Veg-e-tal – Av. D. Afonso Henriques 8A 2800-009 Almada (V)



  • Jardin do chá – Largo Mario Chico, 17, 7000 Évora.(with V options)
  • Salsa verde – Rua do Raimundo, 93 – A – Évora (V)
  • art cafe  – R. de Serpa Pinto 6, 7000-505 Évora (with V options)





  • Azul Algarve – Rua do Rossio Grande Lt E/F Loja C Alvor, Faro, Portugal (V)


  • Vegetarianus – R. da Quinta do Bpo. 17, 8500 Portimão (V)
  • Armazém integral – Rua das comunicações lj B, Ed. Casas do Rio (V) shop+caffe   
  • Mercearia Bio – Rua das Comunicações, Edifício Casa do Rio Loja C 8500-657 Portimão (Vshop+caffe   




  • Casa do Jardim – Rua do Marques, 110, Angra do Heroísmo, azores (V)


*Most Portuguese soups are vegan and you can find them everywhere for about 1.50€ – 3.00€. They’re really delicious and always cooked freshly from scratch.

*The bread is great, make sure you try a good Broa de milho (Corn bread), or Pão Alentejano (a bread originally from the region of Alentejo)

  • If you are visiting Portugal during fall or winter time you’ll find street vendors  selling castanhas assadas (baked Chestnuts)

*While in the country, try a good olive oil, and olives.

*Don’t miss the opportunity to drink some Porto Wine, red and white wine, medronho (kind of fruit brandy, distilled from wild strawberry ), Ginja (sour cherry liqueur)

*seasonal fresh fruit and vegetables are great, find them in the open markets. All Portuguese towns have markets offering a daily show of fresh locally farmed fruit and vegetables.

*drink a Café (coffee)

Have fun, enjoy the country and the food!

🌱Let me know if is there any other place that you recommend 😀

💛🌿Get inspired by the photos

photography – all rights reserved – Ana Rocha




Have you heard about PermaLeaf®?

Green is by far my favorite color, and have it around makes me feel happier, comfortable, and relaxed. At home, I have plants in all compartments, and even though I have a garden I have artificial plants inside.

I use them for many different reasons, one is because I travel a lot, and they will survive during my absence 🙂 also not to support commercial growers which use lots of chemicals.  Neither international farm companies that have their workers working for long hours, little pay, under bad conditions and exposed to dangerous chemicals, what make it essential to buy fair-trade products, as from bee friendly farms. So when buying plants chose the ones that protect both the natural environment and the workers’ rights.

As a vegan before buying, I do my research to know I what they are made from and how they are made. You will be happy to know that PermaLeaf silk flowers and artificial greens are completely animal-product free 🙂 that means no silk and no gelatine to stiffen the materials.


What Makes Faux Plants for Office Outdoor Landscapes So Majestic?

Faux plants and trees are being recognized as one of the durable, appealing and cost-effective solutions to commercial landscaping due to their ease of installation and requirement of fewer maintenance efforts. Moreover, these help you form lifelike garden for your space and nobody can even realize that those are fake. All this makes artificial trees and plants a preferable solution to the landscaping needs. With limitless open options with best artificial plants and trees, you can choose the most elegant and personalized landscape as per your outdoor architectural requirements. As commercials and businesses have numerous problems for upkeep and maintenance of real landscape and hence these artificial plants and make their way to landscaping quite easier and hassle-free.


Add A Sense of Wellbeing to Their Aura

The lifelike environment created by artificial landscaping products enhance energy, elegance and a feeling of wellbeing all around. This is proven in studies that a greener environment created by plants and trees soothes eyes of everyone and thus relieves stress from mind thus improving metal health to a greater extent. For commercial environments, it is crucial to offer an environment to employees that can support their wellbeing thus increasing productivity and performance. Moreover, a greener environment also lets people to get close to nature and feel comfortable and interested in the surrounding. All this offered by faux plants and trees is a big plus to businesses and commercial establishments.


Create A Mesmerizing and Inviting Environment

There are countless varieties in artificial plants ranging from small potted plants to large sized trees, verities of flowers and artificial ferns hanging baskets. You can find replication of most of the living verities of plants and trees in artificial form that you can incorporate into your outdoor space without bothering about their maintenance requirements and all. These enormous kinds of fake landscaping solutions can complement any of your outdoor architectural features.

Silk Flowers to Give A Touch of Creative Color

Artificial technology not only gives you green leafy plant options for building outdoor landscape rather you can also add flower verities as well to your lawn just like you do in real landscaping. Even in real landscaping, you have to limit landscaping up to certain type of flower plants due to the varying weather requirements of flowers, but in artificial landscaping, you can have all the flower verities for your landscape. Ranging from, beautiful dahlias and lilies to rose, sunflower, floral vines, orchids and numerous other silk flowers for outdoors, every kind of flower is possible in your landscape. These flowers can create a lovely, colorful and appealing landscape for your outdoor settings.

No Maintenance Landscape

Another major problem with living plants is the efforts required to maintain the plants and trees. The proper care need to be given to the plants keeping in mind all kinds of weather conditions. Regular cutting, pruning, fertilizing and watering requirements need to be met to keep them blooming in your commercial space. To meet the costs required to manage all this may require to a lot a special budget. Whereas in case of artificial trees and plants, you don’t need to give them special attention, no watering, no pruning and fertilizing at all, you only need to do occasional dusting to eliminate the dirt from the plants. Even without demanding any care, they can last for years keeping your space lush green and colorful. Whether you choose greener leafed plants or colorful artificial garden plants flowers, all varieties exhibit the same feature of low maintenance requirements.

Backed up with Fire Retardant Properties

Nowadays, most of the artificial landscaping solutions come with fire retardant properties which make them safe and secure especially for commercial environments. The artificial trunks and leaves of plants are infused with fire retardant chemicals that eliminate the fear of worsening the fire hazard conditions.

This kind of special and useful technology has been incorporated keeping in mind the various risks of commercial and business environments. This makes artificial plants and trees a totally secure product for any place. Whether you use them inside or outside, you can stay stress-free all the time.

UV and Water Resistance

Along with fire retardant properties artificial plants especially outdoor artificial plants come packed with water and UV resistant properties. This means your faux plants and trees can withstand all kinds of weather conditions and can stay undamaged throughout the year.

Whether it’s a sharp sunny day or a heavy rainy season, these plants will keep making your commercial outdoor look fabulous and lush green.

No matter what type of plant you are using, whether these are outdoor artificial topiary plants, faux flowers of any verities or artificial boxwood shrubs, their UV and water resistance power will prevent them from getting damaged or fade away. These plants can even be placed on the areas that are harder to reach as you don’t need to water, prune or fertilize them.

This post has been sponsored by PermaLeaf ®


Flourless Coconut Cookies (bolachinhas de côco sem farinha)


These Flourless Coconut Cookies are absolutely delicious, they combine the sweet caramel of dates, with the nutritional rich cashews to the healthy coconut omegas.

They are easy to make and only have 5 simple wholesome ingredients. Making it a perfect snack.

These healthy Flourless Coconut Cookies are vegan, gluten-free and packed with goodness.

  • 1 cup shredded coconut _ toasted*
  • 1+1/2 cup pitted dates
  • 1 cup cashews
  • 1/3 cup dark chocolate (chips or a chopped bar)
  • 1/2 teaspoon coconut oil
* How to toast coconut

Place a small frying pan over medium-low heat and add the coconut. Stir all the way through the process, until the coconut begins to turn light golden brown. Then remove the coconut to a bowl or plate to cool.

Alternately, you can toast the coconut in the oven.

How to make the coconut cookies

Place the dates in the food processor, and process until smooth, stopping to scrape down the sides. Then add the cashews and pulse until the mixture is combined.

Add the toasted coconut and pulse until starts to form a ball of dough.

Remove the dough from the food processor, roll the mixture into small balls, and flatten with your hands, shaping into a round cookie.

Using a chopstick poke a hole in the middle of each cookie.

Place the cookies on a sheet lined with parchment or a silicone mat and put it in the freezer to harden up a bit, while you prepare the chocolate.

Melt the chocolate in the microwave with the coconut oil and drizzle the tops of the cookies using a spoon. Place in the fridge for a few minutes to set.

  • 1 caneca de côco ralado _ torrado *
  • 1+1/2 caneca de tâmara
  • 1 caneca cajus
  • 1/3 caneca de chocolate preto (pepitas ou de barra)
  • ½ colher de chá de óleo de côco
* Como torrar o côco

Colocar o côco numa frigideira em lume médio-baixo e ir mexendo até que comece a ficar douradinho. Neste ponto retirar o côco do lume e transferir para uma tigela ou prato. 

Em alternativa, pode-se torrar o côco no forno. 

Como fazer as bolachinhas de côco 

Colocar as tâmaras no processador de alimentos e processar até que fique homogêneo, parando para raspar as paredes laterais se necessário. 

Adicionar os cajus e pulsar até que a mistura esteja combinada. De seguida, adicionar o côco torrado e pulsar até começar a formar uma bola de massa.

Retirar a massa do processador de alimentos, rolar a mistura em pequenas bolas e achatar com a mão, moldando um biscoito redondo.

Usando um pauzinho chinês, fazer um buraco no meio de cada biscoito.

Colocar as bolachinhas num tabuleiro forrado com papel manteiga ou folha num tapete de silicone. Colocar no para endurecerem um pouco, enquanto se prepara o chocolate.

Derreter o chocolate no microondas com o óleo de côco e com uma colher decorar as bolachinhas com o chocolate.

Colocar no frigorifico por alguns minutos para solidificar o chocolate.