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Pela Boca do Mundo, Rua Aires de Ornelas, Porto (2026)

18/12/2025

•waking life 2025•

By far my dearest project of 2025 - being a part of the waking life family since the last 3 years has given me life and purpose.

This year’s work as a Foodshop planner & supervisor has given me the biggest fulfilment, as I had the pleasure to work with splendid people, all passionate for food and for serving a higher cause & community ✨

A big thank you to everyone who made this gigantic operation work out! ❤️

04/09/2025

Working for .travellers.lab at .pt 🧚🏼‍♀️✨👩🏽‍🍳

(The soup pan was bigger than me)

16/10/2024

PT (English below)
Esta semana tivemos um lanchinho de aniversário e todas as amigas ficaram de levar um bolinho… mas quando fui a ver, só tinha 2 ovos e 3 bananas demasiado maduras em casa! DESASTRE! Ou não: aproveitei para fazer este banana bread maravilhoso com nozes e avelãs, que ficou super leve, húmido e não muito doce. Aprovado pelas amigas 👌🏻

ENG
This week I had a birthday snack and all our friends should bring a cake… but when I went to check, I only had 2 eggs and 3 overripe bananas at home! DISASTER! Or not: I took the opportunity to make this wonderful banana bread with walnuts and hazelnuts, which was super light, moist and not too sweet. Approved by all friends 👌🏻 upcycling cooking 👨‍🍳🌱

15/10/2024

PT (eng below)
Como quem não quer a coisa e de uma forma muito espontânea, afiambrei-me à cozinha do Waking Life Portugal neste último fim-de-semana, e acabei por dar uns “workshops” de panquecas francesas e de baba ganoush! Com a confiança do Chef Henrique, pude partilhar algumas das minhas receitas favoritas com a equipa desta maravilhosa organização, e juntos fizemos muitas bocas felizes 🫶 mas que prazer cozinhar nesta cozinha! Espero que hajam mais oportunidades destas, diverti-me a fazer o que mais gosto: cozinhar e fazer os outros felizes, utilizando meios sustentáveis e locais para confeccionar 🌱 Obrigada Chef!👨‍🍳

ENG

In a very spontaneous and friendly way, I ended up giving a “workshop” on French Pancakes and Middle Eastern Baba Ganoush to the kitchen crew at Waking Life Portugal, eheh! All thanks to the trust of the chef , who gave me total freedom of creation, and together we made a super nice brunch for this lovely community, using some ingredients from their garden. I haven’t been involved with Waking Life in this way, as I work as HR for the volunteer officer, but the kitchen felt SO RIGHT! What a pleasure to cook next to you Henrique (and Lourenzo too!) - thank you once again for the trust and for all the love and laughs ✨

14/10/2024

PT (eng bellow)

Chamem-me rainha da lasanha e eu serei feliz! 👸Lembrando que esteja onde estiver, estou sempre disposta a fazer encomendas familiares de lasanha - e podemos sempre brincar com os recheios, de uma forma nutritiva, criativa e saborosa!🧑‍🌾

ENG

Call me the Lasagna Queen and I will be happy 👑
Just pass by to remember you that wherever I am in the globe, I will always be up for cooking some familiar sized lasagnas for you! We can play and mix with the fillings, always in a nutritious, creative and delicious way ✨

02/04/2024

Podem tirar o Português de Portugal, mas não tiram o bacalhau ao Português 🇵🇹 🫶🏻

08/11/2023

LIME & LAVANDER PANCAKES

From my Menu Creation for the Permaculture Crash Course at Granja Tzikin, in Tzununá Guatemala.

The farm had so many lavander flowers, and being Guatemala, limes were available as well... So why not making pancakes with a fresh and floral twist from the garden?!

These were definitive my favorite breakfast, also combined fresh fruit like papaya and pineapple, and with the organic honey that the farm could get for us 🍯🐝

19/10/2023

LIME & LAVANDER PANCAKES
served with fresh local fruit and organic honey 🍍

From my Menu Creation for the Permaculture Crash Course at Granja Tzikin, in Tzununá Guatemala.

The farm had so many lavander flowers, and being Guatemala, limes were available as well... So why not making pancakes with a fresh and floral twist from the garden?!

These were definitive my favorite breakfast, also combined fresh fruit like papaya and pineapple, and with the organic honey that the farm could get for us 🍯🐝

17/10/2023

ORGANIC TEA

From my Menu Creation for the Permaculture Crash Course at Granja Tzikin, in Tzununá Guatemala.

For the breakfast set up I always wanted tea as an option, apart from coffee with goat milk and vegetable milk.

Due to the amount of aromatic herbs that has planted on its garden, it was really fun to mix-and-match everyday with different plants from the garden.

Verbene, rosemary, basil, mint, peppermint... You name it! Always combined with fresh ginger and a stick of cinnamon: DELICIOUS!

17/10/2023

LIME & LAVANDER PANCAKES

From my Menu Creation for the Permaculture Crash Course at Granja Tzikin, in Tzununá Guatemala.

The farm had so many lavander flowers, and being Guatemala, limes were available as well... So why not making pancakes with a fresh and floral twist from the garden?!

These were definitive my favorite breakfast, also combined fresh fruit like papaya and pineapple, and with the organic honey that the farm could get for us 🍯🐝

14/10/2023

Menu Creation - Permaculture Crash Course by April 2023

I was invited to plan and supervise the ex*****on of a menu that should be served for 5 days, 3x meals per day, for 18 people in total.

The goal of the planning was to use as many ingredients from the farm as possible, in that way making the cooking as sustainable, no-waste and as fresh as possible.

It was beetroot season, so I had a lot of beetroots to plan in the menu! Also I tried to include as many local elements as possible.

The objective was also to provide healthy and balanced meals, with all the macro and micro nutrients present.

The land blesses us with so many amazing ingredients with amazing flavours! It was up to me to come up with creative ways to present these local harvested ingredients and plan them in order to always up-cycle leftovers and be efficient in the process of cooking.

The project was done is Spanish and the recipes were all written step by step in spanish also, so that the ladies in the kitchen would be able to follow 🌱🧑‍🍳

14/10/2023

OVEN PASTA with VEGGIES FROM THE FARM, homemade PESTO and homemade GOAT CHEESE

From my Menu Creation for the Permaculture Crash Course at Granja Tzikin, in Tzununá Guatemala.

Using the goat cheese that the farm produces, as well as the homemade peanut pesto that the group help me making, I made this easy and yummi pasta using vegetables from the garden and . Totally vegetarian!

This meal was a success, served with salad from the garden, as well as the never ending beetroots that we had to use that week.

Would you try it?

Pela Boca do Mundo

18/12/2025

04/09/2025

16/10/2024

15/10/2024

14/10/2024

02/04/2024

08/11/2023

19/10/2023

17/10/2023

17/10/2023

14/10/2023

14/10/2023

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