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Bagels 7

Bagels

I’ve been looking for some sort of whole grain flour based bagels for a long time and I couldn’t find it in any groceries shop. I find gluten-free bagels everywhere, but what’s the point on buying a product made out of even more refined flours than regular bread flour? Of course it is important to have these alternatives avaiable. I’m sure people who suffer from celiac disease or gluten intolerance are very thankful for that, but the truth is that, normally, the final product is still quite unhealthy. Very rarely you’ll find a gluten-free product that is not made out if highly processed flours.
Well, here, at the house, we have no gluten issues and so, gluten-free bagels will have to wait. Specially because I don’t have much experience with gluten-free breads and whole wheat recipes are already complicated enough.

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Carob and Orange Moist Cake

The best oranges in the world come from the Algarve.
Many aromas and tastes remind me my country, but very few foods are best representative of the south of Portugal than the orange.
Orange is on of my favorite fruits. Even living in Norway, where basically all the fruit tastes like crap (yes, sorry to inform you, my norwegian friends, but it’s true), I’m still eating oranges on a daily basis. Unfortunately, and just as the great, great majority of fruit in Norway, it’s imported. Normally from South Africa, sometimes from northern Spain. And just like almost all the imported fruit, it’s crap. This have nothing to do with the country where it comes from, of course, but simply with the fact of being harvested too soon to be exported.
Everytime I go home and I taste an orange it’s like I remember the true taste of the fruit. “Oh yeah, that’s true, this how oranges taste like!”.
My region have many fantastic products, namely ALL the fruit. But some of my favorite are, undoubtedly, orange, carob, almonds and figs.

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Simple Pancakes

Sunday Pancakes

The last time I published a pancake recipe was already more than 1 year ago. By that time I used to call them sunday pancakes, as I used to bake them on sundays. Super original name, I know. But things change and now the sunday pancakes ritual is actually on saturday morning. Not that would make any different, but you know, I have to write something on these posts, just to give the impression I actually care about you and shit.

Saturday Pancakes

This has nothing to do with the fact I started baking pancakes on saturday mornings, but the recipe I’ve been using lately is slightely different from the one I have here on the blog. It was not divine inspiration, no, it was just because I didn’t have the ingredients I used to use at home and, after all, I realized I actually like better these ones.
Besides, this recipe is more simple to make and also healthier, since it contains less processed flours.

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Açaí

It is said that one becomes a bit more brazilian by eating that tiny berry. Not that you should want to become brazilian, but they are the kings of Brazilian Jiu Jitsu after all. Anyways, no food has been as representative of Brazilian Jiu-jitsu as the well known açaí.
The açaí berry is a small, round and black-purple fruit, similiar but much smaller than a grape. It comes from a special type of palm tree that grows in very specific rigions in the globe such as the amazon rainforest and other parts of the northern south america. The berry is normally processed into a thick juice and sold frozen all around the globe. Though in Brazil it is used in juices, candy, ice cream, smoothies and compots. The seeds are even used in jewelry and the oil and pulp in many different hygiene products. Not that surprising for a country that produces pretty much 85% of all the açaí sold around the world.
The açaí berry is a very peculiar fruit with very peculiar macros. In every 100 gr. of pure açaí it contains 13 gr. of protein and 17 gr. of fat. Quite rich for a tiny fruit. Keep it mind that these values are for the pure berry itself, so the usual frozen açaí nutritional value is quite different and varies a lot. Several studies also show that açaí berries may be the most antioxidant rich fruit on the planet.

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aveia 9

Oatmeal

I don’t remember the first time I tried oatmeal, not even how did I cook it, but I remember I didn’t like it. It had a weird consistency, lack of taste and a sickening feel in the mouth.

It’s from very young that one twists the cucumber, as they say in Portugal. I already know that I have know ideia where does this quote comes from, but the point is that it would have been much easier for me if someone taught me how to enjoy oatmeal when I was still a kid.

I also don’t remember when I started enjoying oatmeal, but I’m pretty sure it required some power of will. I remember making myself eat a lot of stuff that I didn’t really enjoy in favor of my wellness (both physically and mentally). Abandoning the guy on the left and becoming the guy on the right on only one year demanded a lot of self sacrifice. Specially for a lazy dude that never took part in any sport in his life.

Nowadays I’m such a big fan of oatmeal. I use to say that oatmeal is the most constant meal in my diet. Very rarely I don’t have oatmeal for one of the meals. Breakfast, lunch or dinner, pre or post worout, oatmeal is one of those foods that makes me happy.

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falafel 5

Falafel

I already mentioned my great fascination for the word tzatziki. Today I bring you me great fascination for the word falafel. If tzatziki sounds like a legendary sword from the Otoman Empire, falafel was, certainly, the name of some pharaoh from ancient Egypt.
“Falafel III, The Shining One, son of Mehotep, inherited the throne at the age of seven, succeeding to his brother Takelot IV.”
Notice that these are also spectacular names for football players.

I recall my first time eating falafel like if it was yesterday – it was in Joshua’s in the Forum Algarve when I was about 15 or 16 years old, right before heading to a tuning meeting.
I actually had no ideia what I was ordering. I just did it because it had a stupid name. In fact, almost every dish in Joshua’s has a spectacular name. But 15 years ago, in the Algarve, all that was quite new and unknown for me. I ended up eating a baguette from Pans & Company. The falafel tasted like pigeon poop.

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