Guilt Free Healthy Recipes From Palacio Estoril

“Let food be thy medicine and medicine be thy food.” – Hippocrates

At the award-winning Palácio Estoril Hotel, Golf & Wellness in Portugal they are all about fresh, seasonal, nutrient dense and tasty food and drink. Their Head Chef Bernard Pfister alongside expert Dr. Patricia Segadães Nutritionist, have created deliciously alkalising, balanced dishes to support your health. The menu is designed using a variety of vegetables, meat, fish, nuts and seeds that achieve mouth-watering flavours to support your digestive system and have a positive effect on your weight, skin and immune system giving you an increased sense of overall vitality and wellbeing. From light meals, juices and snacks to satisfying dishes, they like to make healthy eating a joy and hope to inspire you.

Their Nutritionist Dr. Patricia Segadães has been kind enough to share two of her favorite guilt-free healthy sweet desserts or snacks. The two options contain no ingredients of animal or genetically modified origin, are made with biological ingredients, contain sugars naturally present in foods and only a dash of coconut sugar. Enjoy!

Mango & Lime Chia Pudding Recipe

Ingredients:

• 200 ml of dairy free milk (rice, almond, oats, etc.)
• 3 Tablespoons chia
• ½ teaspoon of vanilla essence (optional)
• 1 tablespoon of coconut sugar
• 1 small pureed mango
• Lime, ½ juiced

Preparation:

• Mix the milk, the coconut sugar and vanilla together
• Combine the chia seeds, and leave 20 minutes for them to gel up
• Make sure there are no clumps of chia
• Blend together the mango flesh and lime juice
• Pour out the chia mixture into 2 or 3 pots and then top with the mango lime coulis
• Decorate with lime zest
• Store in the fridge

Salted Caramel & Chocolate Recipe

Ingredients:

Base

• 150g Hazelnuts
• 50g Medjool dates
• 1 avocado
• 2 tablespoons raw cocoa powder
• 120 ml almond milk
• ½ teaspoon vanilla bean
• 1.5 tablespoons coconut sugar

Salty Caramel

• 75g raw cashews
• 50g Medjool dates
• ½ teaspoon vanilla bean
• 1 tablespoon of sea salt

Preparation:

• In a blender, chop hazelnuts and dates into a paste and set aside.
• In a blender, chop all the ingredients of the Avocado Chocolate Mousse
• In a blender, chop all the ingredients of the Salty Caramel
• Put the 3 layers in a glass and decorate with a little-chopped hazelnuts