Quinoa Start

Did you have quinoa for breakfast before? It’s not something you will think of as a breakfast, but it’s actually a perfect start of your day. Quinoa is super healthy! It’s high in protein and also contain sufficient amounts of all nine essential amino acids. That is not all, it also contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and it’s high in fiber. Oh and it’s gluten free! I often cook some quinoa in the beginning of the week and keep it in the fridge. This way I can use it in salads etc. during the week, but also for this recipe. Quinoa is actually a seed and it has quite a neutral taste, this is why it’s perfect to enjoy in savoury and sweet dishes. I’m sure that if you’ve had quinoa before, you probably had it for lunch or dinner in a savoury dish, but why not try it like this?

QUINOA START 

Serves: 1 

1 cup quinoa (cooked)
1/2 cup oat milk
2 tbs porridge oats
1 tbs maple syrup
1/4 tsp cinnamon
fresh berries

-Put everything in a pan, mix it up and let it come to boil on a medium heat.
-Lower the heat and let it simmer for another 1-2 minutes. Keep stirring!
-Put it in a bowl and add some delicious fresh berries.

Are you going to try this for breakfast? Please let me know if you liked it and what toppings you chose. You can do this in the comments below, by tagging me or by using #planetmanel on Instagram. Thank you! X

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Quick Start

The easiest breakfast ever! You probably heard about overnight porridge already. It’s the best, easiest and fastest breakfast you can make and it’s also nutritious and it releases its energy slowly. What more do you want?! The recipe I’m giving you is quite a basic recipe, but it’s how I make it. You can make lots of varieties. This one is a bit like a chia pudding too. Chia seed is full of fiber, protein, omega-3 and it has various micronutrients. This makes it a perfect way to start your day. The best is that it’s very easy to make. You make it before you go to sleep (will only take 1 minute, don’t worry!) and it’ll be ready for you the next morning. What means that even when you’re in a rush, you can still enjoy a nutritious breakfast that will keep you going all morning.

QUICK START 

Serves: 1

base
1/2 cup oats
1 tbs chia seed
1 cup plant based milk

toppings
fresh fruit
dried fruit
cinnamon
nuts/seeds
maple syrup 

-Mix the oats, chia seed and milk in a container (with lid) and put it in the fridge overnight.
-In the morning: give it a good mix and add any toppings you like.

Are you going to try this recipe? Please let me know in the comments below and show me your beautiful and yummy creations. You can do this via Instagram by tagging me or by using #PlanetManel. Thank you! X

Vegan Activism – with Ricardo Viana

As The Official Animal Rights March is this Saturday, I wanted to show you why activism is so important and why coming to the march is one of the least things you can do. Please read my interview with Ricardo Viana and get inspired to make history! Do I see you there?! 

When I was visiting the Vegan Festival in Southampton, I met Ricardo Viana. Or actually, we didn’t really meet, I looked him up when I was back home. I did this, because I saw him speaking about veganism. Even though I missed almost all of the speech, I wanted to know more about him and his reason to become a vegan activist. He happily agreed on doing a little interview and so I found myself driving back to Southampton the following Friday. It was so easy to interview him, because he instantly knew his answer to every question. I wanted to share this with you, to make you understand the importance of speaking up.

Ricardo was born in Santo Tirso, Portugal, in 1994, but he came to the UK in 2017. He now is a vegan activist, mostly in Southampton. He does a lot for the Anonymous for the Voiceless. Here is why and how he became vegan and decided to fight for animal rights:

How did you come into contact with veganism?
After 6 months of being a vegetarian, I came across a video on Facebook. The video was called ‘Why Vegetarians Should Go Vegan‘, by ‘The Vegan Activist’. Within minutes I realised that vegan values were the same as my personal values. Being vegan made so much sense, because it meant that I’d be true to myself. So I instantly became vegan.

What is your main reason to be vegan?
I went vegan, first of all, for the animals. Later I learned that it is also better for the environment, for my health, that you save water and that it’s better for wildlife etc. There are so many pros and no cons at all. I said to myself that being vegan is the best thing I could do.

What means veganism to you?
To be the best version of ourselves, in the best way possible! For ourselves, the animals and the planet. To not inflict any harm, because if we can choose not to harm, why would we? Veganism is showing compassion and kindness to every living thing that exist.

What is the hardest part about being vegan?
The negative comments I receive. Especially from family and friends. It’s hard to hear it from them, because it always makes me question ‘Why is this even a question?’ and ‘Why is being vegan weird in their eyes?’. You want the people you love most to be vegan too or to at least understand veganism.

Do you miss anything that isn’t vegan?
Back in Portugal, there is a sandwich called Francesinha (Little French). It originally comes from Porto and it’s the best sandwich in the world. It’s made with different layers of bread and fillings; bread, different kinds of meat, bread, eggs, bread again and then melted cheese. It’s surrounded by fries and there is also a special Francesinha sauce. As you can see, it’s not vegan at all, but luckily, a lot of restaurants offer a vegan version now. It’s made with mock meat mostly or with mushrooms or anything really. There are different versions nowadays. It really tastes so similar to the original one and I always eat it whenever I’m back in Portugal.

When did you decide to become an activist?
The idea came in November 2017, after watching videos from Earthling Ed. Then one day I was walking on the street and there was an ‘Anonymous of the Voiceless’ demonstration going on. A girl came to talk to me, trying to talk to me about veganism. I told her I was vegan already, but that I would like to become a part of activism as well. She directed me and in January I got the chance to do my first thing.

What was your first thing as an activist?
I did a ‘Cube of Truth’ with Earthling Ed, in Portsmouth. It was amazing! I talked to Ed and I told him he inspired me to become a vegan activist. It was a really nice experience. At first I started in the cube, but later on I swapped with somebody, so I could talk to the people too. Before actually talking to people by myself, I shadowed with Ed. Then the very first time I talked to someone by myself it was quite hard, because the man I talked to was very defensive. Of course I didn’t give up and luckily the conversations I had later on, went really well.

How important is activism?
In my opinion activism is very important! Not only vegan activism, but every kind of activism. When you believe in something, you should fight for it. So it doesn’t matter if it’s for animal rights, woman rights.. anything really. If you think something needs more attention, then you should make an effort.
If we share the vegan word, if we plant more seeds and change people’s mind, we have supply and demand. Supermarkets and restaurants will have to change, because there is a demand. If we can change the supply and demand, we can change everything and that is how the world becomes a vegan world. It’s the least that we can do for the animals, the planet and ourselves!

How do you deal with negative people?
What we have to remember in activism (and not only in activism), is that if we transmit a negative energy back to the people who are rude or negative, we are not only giving them something that they will use against you, but we are also not showing the whole point of veganism. Veganism stands for compassion and kindness to everyone. I always suggest that you cut evil when you receive some. I take the negative comment and then answer it in the most positive way that I can, so the public can see that I’m not against them. I don’t see them as the enemy, I just want to help. A lot of the people have a very good response to that.

Do you have specific goals?
The ultimate goal is obviously to make the world vegan. Something I would like to see short-term, is more vegan restaurants in Southampton. At the moment there is only one in the centre.

What is an easy, but effective way to spread the message, that everybody can do?
Every little thing you share about veganism, is already doing activism. Like simply sharing vegan videos, pictures and mentioning veganism in conversations. Talk about veganism with other people. This all is more like passive activism, but it is always helpful. Always do whatever you can!

Who and or what is your biggest inspiration?
My biggest inspiration for sure, is Earthling Ed! I look at him with so much similarity. If I have to recommend videos to someone, I recommend his videos. He is really on the right track. I look at him as a mentor. He does what I want to do.

Is there anything you want to add to this?
To those who are not vegan (yet), I would like to say: please look into veganism. If you have doubts about veganism for health, then watch ‘What The Health’. If you have doubts regarding the environment, watch ‘Cowspiracy’. If you never thought about veganism at all, then do some research for yourself and make your own conclusion.
To those who are vegan already I would like to say: If you want to see a vegan world, see more vegan options and if you want a less pain inflicted world (it doesn’t matter for what reason you’re vegan), then fight for your lifestyle. Think about vegan activism, do it, because it’s the least we can do!


I hope that this inspired you to look into veganism more and/or to speak up about veganism! If you can and want to do more into the world of activism, please look into it as well. Maybe there is already something being organised close to where you live or maybe you can set up something yourself. Make your voice heard for the ones that can’t speak for themselves!

I want to thank Ricardo for doing this interview with me and for being so inspiring and brave. You are somebody I admire a lot. You are making a change. Also, you are one of the nicest persons I ever met. Thank you so much for answering the questions with so much love, compassion and enthusiasm. Your heart is definitely in the right place! You are changing the world and I hope you’ll witness the day that the world is a vegan world.

Did this interview inspire you and would you like more information on how to get involved? Do you have questions about going vegan or anything else.. please contact me! I would also love to see your activism pictures and read your stories about how you are making this world a better place. You can show me by tagging me on Instargam or by using #planetmanel. Thank you for reading, X.

 

Pink Morning

A very pink morning to you! Did you have breakfast this morning? Or at what time do you break your fast? I often do this between 10:00-12:00 as I like intermittent fasting. Breaking my fast is always a nice moment. If I don’t drink a big glass of celery juice first, I like to start with this pink goodness. It’s a great way to get some extra fruit (vitamins!) and some healthy fats and protein into your system, what means that it’s a great start of your day. I can easily keep going on this for several hours. This is why I tend to have something like this when I break my fast early (10:00). Don’t worry about it not filling you up, because it’s a large portion. You can just sip on it whilst commuting or working or split it in half and drink it as a snack later in the morning or afternoon. This is definitely one of my favourite smoothies!

PINK MORNING

Serves: 1

1 cup yogurt
1 cup plant based milk
½ cup oats
1 cup frozen mixed berries
1 ripe banana
1 tbs peanut butter
1 tbs flaxseed
½ tsp cinnamon
1 tbs agave nectar (optional)
extra plant based milk (optional)

-Blend until smooth. I like to add some extra plant based milk after it’s finished.

Are you going to try this recipe? Please let me know in the comments below or show me your beautiful and yummy creations via Instagram. You can do this by tagging me or by  using #PlanetManel. Thank you! X

Thai The Noodle

Thai food is probably my favourite food. I love the rich flavours and the creaminess of the coconut. So any Thai curry or soup is very much welcomed by my body. I used to always make curries, but then I thought I could make it in some sort of soup and add noodles instead of rice. So I experimented a bit and this is the result. I loveeeee this recipe! To make it easier, I used a red curry paste. Make sure to use a vegan curry paste. A lot of brands use fish sauce. I used Thai Taste Red Curry Paste. It’s my favourite and it’s 100% vegan. You can make the soup the way you like it best: I used wholewheat noodles, for some extra protein, but you can also use rice noodles if you prefer. I fried the tofu, but a healthier option is to not fry it. You can then just add the tofu at the same time you add the spring onions. To make it spicer, add some chilli flakes. No matter what you prefer, I’m sure you will love it!

THAI THE NOODLE

Serves 3-4 

1 tsp coconut oil
3 cloves of garlic (finely chopped)
3-4 cm ginger (15 gr, finely chopped)
1 red onion (chopped)
1/2 head of broccoli (chopped)
4 tbs curry paste
2 vegetable stock cubes
750 ml water (boiled)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
3 spring onions(chopped in 2 cm)
4 small heads of bok choy
1 can coconut milk
3 tbs soy sauce
1 tsp chilli flakes (optional)
1-2 tbs coconut oil
200 gr extra firm tofu (sliced, chopped)
150 gr whole wheat noodles (uncooked)

toppings
Fresh coriander (optional)
Beansprouts (optional)
Sugar snaps (optional)
Lime wedge (optional)

-First fry the tofu in 1-2 tbs coconut oil on all sides until golden.
-In the meantime: Fry the garlic, ginger and red onion for 1-2 min, with the tsp of coconut oil, on medium heat.
-Add the broccoli and fry all together for another 2 min.
-In the meantime: dissolve the stock cubes in the water.
-Add a splash of the stock to the pan and all the curry paste and keep stirring for about 1 min.
-Add the rest of the stock, the coconut milk, the soy sauce, the chilli flakes and both bell peppers.
-Mix well, let it come to boil, turn the heat to a low, add the noodles and let this simmer for about 5 min.
-Add the bok choy and the spring onion to the soup and let it simmer until the noodles are ready.
-Serve in a bowl, with the tofu and choose some of you favourite toppings.

Do you love the Thai kitchen as much as I do? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Greenery

This is one of my most satisfying recipes. Pesto is something you can use in so many dishes, fresh herbs are super healthy and you can adapt the recipe the way you want it. You can add a little bit more garlic, lemon juice or oil.. whatever you prefer or you can just leave it the way it is. I like it the best like this, it’s the right balance for me. I love to make pasta pesto with it, add it on a pizza, a sandwich, mix it into some mayonnaise or use it as a dip. You can toast the pine nuts and the walnuts for some extra flavour, but you can also just use them straight from the packet. After making it you can keep it in the fridge for a few days.

GREENERY 

Makes: 1,5 cup 

1,5 cup fresh basil leaves
1 cup spinach
3 tbsp pine nuts (toasted, optional)
1/4 cup walnuts (toasted, optional)
2 cloves garlic (peeled)
1/4 cup nutritional yeast
1,5 tbs lemon juice
2-3 tbs water
2 tbs extra virgin olive oil
salt/pepper (to taste)

-Put everything in the kitchen machine and blend until smooth. 

Do you like pesto? What do you make with pesto most often? Please let me know in the comments below or show me on Instagram. You can do this by tagging me or by using #planetmanel. Thank you! X

Nuts For Seed

After last week’s brownies, we need something healthy. It’s all about balance! This is probably one of my fave recipes. It’s healthy, full of omega’s and multifunctional! You can eat this for breakfast, lunch or snack. It will taste nice with jam, cheese, houmous, butter, avocado and I think basically everything. It’s very filling and a great way to add some good fats to your diet. It’s not hard to make (it’s actually super super easy!), but it does require some time though. The good thing is that, afterwards, you can easily keep it in the freezer. Make sure you slice it up first and then freeze. This way you can take out the slices you want at any time. I’m very curious what you think of it and who will make this. Definitely a must make!

NUTS FOR SEED 

Serves: 10

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup linseed
1/4 cup chia seed
1/2 cup walnuts
1/2 cup pecans
1/4 cup hazelnuts
1,5 cup rolled oats
1/4 cup wheatgerm
1 tsp salt
2 tbs maple syrup
3 tbs coconut oil
1,5 cup water 

-Mix all the dry ingredients.
-Mix all the wet ingredients and mix them with the dry ingredients.
-Leave it for about 15 min. and then stir again. Make sure all the liquid is soaked up.
-Grease a tin with coconut oil and put the mix in the tin. Press it down and smooth it out.
-Put it in the fridge overnight (or for at least for 3 hrs).
-Preheat the oven at 175C and put the tin in the oven for 30 min.
-Let it cool down for about 30 min and then carefully take the loaf out of the tin.
-Preheat the oven at 200C.
-Put the loaf upside down on a piece of baking paper and put it in the oven for another 10 min.
-If all the side are nice and dry (and slightly crispy) the loaf is finished.
-Let it all cool down before slicing it up (putting it in the fridge for an hour helps to make neater slices).

Are you nuts for seed and will you make this recipe? Please show me your result, I would love to see it! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X

Choco Beans

I like healthy recipes, but I definitely also like naughty recipes. Even though these delicious brownies are made with a whole can of black beans, it’s also made with a cup of sugar, white flour and oil. So the black beans will definitely give you some goodness, but under no circumstance will I call this a healthy recipe. They are delicious though. They are super fudgy from the inside and not crazy sweet, but it will definitely hit the spot. Also, as long as you have a kitchen machine, they are fairly easy to make. If you like you can add some pecans (chopped up into the mixture or use 8 whole ones on top). I left them out for now, but I do love pecans and chocolate though. It’s a good combination and it looks nice.

CHOCO BEANS

Makes: 8

1 cup plain flour
1 cup brown sugar
1/2 cup cacao powder
1 can of black beans (drained)
1 cup unsweetened yogurt
1/4 cup sunflower oil
1/4 cup maple syrup
1 tsp vanilla extract
1/2 ripe banana
1 tbs flaxseed
8 pecans (optional)
icing sugar (optional)

-Preheat the oven at 180C.
-Mix the dry ingredients (except the flaxseed) in a bowl.
-Put all the wet ingredients (and the flaxseed) in the kitchen machine and blend until you have a nice smooth mixture.
-Use a wooden spoon to gently mix in the dry ingredients with the wet ingredients.
-Add the chopped up pecans if you like and mix well.
-Grease a baking tin with some oil and pour in the mixture.
-Smooth it out (put the pecans on top if you chose to use them on the top) and put the tin into the oven for about 25-30 min.
-Let it all cool down before cutting them up.
-For a little decoration, snow some icing sugar on top.

Are you going to make these brownies? Please show me your end result and let me know if you like them! You can do this on Instagram, by tagging me or by using #planetmanel. Thank you! X

Tofuture

I wanted to put some more basic recipes on my blog. Scrambled tofu is one of the first things that comes to mind and many people have asked me about this recipe. So here it finally is! It’s simple, nutritious and super delicious. I always make it this way and everybody loves this. It’s just so good, I can really crave this. I often eat this for lunch after coming back from a work out or when I’m just very hungry. There is not a lot that can top this! It’s perfect as a scrambled egg substitute, so if you crave scrambled egg, this is what you want to make. When I have left overs  (to be honest, this doesn’t happen a lot) I often add 2 big spoons of mayonnaise, mix it up and put it in a sandwich. Perfect for on the way.

TOFUTURE

Serves: 2

2 slices of bread
200 gr tofu (I used Tofoo)
1 tbs olive oil
1/4 tsp turmeric
1/4 tsp garlic granules
1/2 tsp smoked paprika
Salt/Pepper (to taste)
8 cherry tomatoes (cut in 1/2)
Handful of spinach
1 tbs nutritional yeast
2 tbs mayonnaise (optional)
2 tbs vegan cheese (grated, optional)

-Put the olive oil in a frying pan and crumble the tofu in a pan.
-Add the turmeric, garlic, paprika and some salt and pepper to taste.
-Mix it well and fry for about 3-5 minutes on a high fire.
-In the meantime toast (optional) some bread and put on some mayonnaise.
-Add the tomatoes and fry for another minute.
-Add the nutritional yeast and the spinach and fry until the spinach is soft.
-Divide the tofu mixture over the slices of bread and top it with some vegan cheese.
*I also like to add some sriracha mayonnaise on top.

Are you going to make this? Please show me your version on Instagram! You can do this by tagging me or by using #planetmanel. I’d love to see it and I’ll give you a shoutout when you do. Thank you! X

Spicy Magic

Last year a friend came over and he made me this. I loved it so much, but I don’t know exactly how he made it. So I tried to recreate it and this is it. I think it comes very close. I love this so much, because you can use it for everything. I put it over rice (this is so good!), pasta, salads, dip in my toast.. it’s good with everything really. I really love the taste of sesame (I’m quite obsessed with sesame oil), so to have whole toasted sesame seeds in this, just makes it perfect to me. It’s called Spicy Magic, but you decide how spicy. You can even leave the chilli flakes out if you’re not the type who enjoys chillis. Or you can add an extra tbs if you love the burn! I always add 2-3 tbs myself. I hope you will enjoy it as much as I do.

SPICY MAGIC

Serves: a lot! 

500 ml extra virgin olive oil
3-4 cloves of garlic
1/2 cup sesame seed
1-3 tbs chilli flakes 

-Fry the garlic and the sesame seeds in a bit of oil until you can slightly see the garlic change colour (about 1 min. pay attention, because the garlic can quickly go too brown!).
-Add the rest of the oil and the chilli flakes.
-Turn down the heat to very low and leave it for about 10-15 min. Make sure to stir once in a while. It’s ok for slow, small bubbles to appear, but do not let it fully cook.
-Store it in a glass jar, in the fridge. 

Are you the spicy type? Or will you leave the chilli flakes out? Please let me know where you are going to use it for. Tag me on Instagram or use the hashtag #planetmanel. Thank you! X