Right now, while Summer heat is approaching, plants grow, leavens bubble, schedules become tight. Our minds are so full, all one asks for is refreshment – a breath of life.
A great way to deal is drinking plenty of water (and some beer once in a while ;). Another way is to go all out into salads with sprouted grains and seeds.

In the germination process, seeds and grains let out all of the energy they have stored, in the intention of nourishing the new plant that is coming to life. So, besides having more nutrients available at this point, they are more easily digested and absorbed.
Along with root, fruit, and leafy vegetables and a good sauce, we can quench hunger in a light and practical way. This salad is great on lunchboxes and hurried days in general. Check out how to do it!


It's been a couple months since I have diminished the consumption of dairy and eggs at home. That's for no specific reason, I just don't feel much like eating those. Besides, they are extremely perishable. It's not something I can buy and leave in the fridge for three hundred years to consume once in a while (I mean, I even could do that with eggs, but anyway). So, in part for these reasons, in part for the challenge of preparing good food without these ingredients - which are in practically every recipe - I kind of stopped buying them.
Funny thing is it takes quite a while for one to think about cooking in fact without dairy or eggs. Mostly we use the same old recipes adapted with substitutes. So I kept experimenting, trying ways to prepare vegetable milk, and today I share what became my basic recipe to make it with nuts.

I don't know about you, but I am a person who likes food. Really.

It gives me severe bad mood if I get hungry/ crave for food, and have nothing to nibble.

And the plot thickens, as I've been in this healthy-eating-well wave.

Because sometimes I could give it a way having snacks at any bakery down the street, but I haven't been feeling like it lately (besides, each little bite you buy around São Paulo represents a significant percentage of one's monthly budget).

So, in May 2012, gathering information here and there and testing a little, I found myself happy about a recipe/ formula that I came up with for oatmeal granola bars.

You see: they are just the way I like it. Crunchy, and accepting a wide variation of ingredients.

The point is: if I'm hungry, I urge for something savory. And that is just not possible with the recipe mentioned.

There are some options of savory bars being sold out there. But I heard that mostly they taste weird.

Anyway, there are possible.

So, there goes Flora looking in the internet for savory energy bars recipes. But they are not easy to find, not at all.


Bee hives

05/06/2014 - 3 Comments - Recipes | Almond, Family, Bread, Sunflower seeds, Raisins


This is a family recipe, which we never knew where came from.

I don't know if the whole thing was my grandma's idea, or if she saw something like it and made up her own version.

What matters here is that ever since I remember existing, bee hives is a treat present in our christmas, which sometimes she would also prepare in random afternoons.

It's been a couple years since my grandmother passed away, and since then we hadn't cooked the dishes that she used to make. But before I came to Santa Catarina this year (yeeess! I'm here already!) my brother wrote me asking if I could bake the bee hives, because he missed it.

I've tried, and it worked out. So here goes the recipe in case someone feels like having a new christmas tradition. This test-hive was devoured as a snack while still warm. The only thing they said was not the same was the glaze, so except for that the treat was like the original.