melania.healthylife

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Portugal
Ericeira
melania.healthylife

- Macrobiotic, plant based chef for retreats & gatherings
- Cooking classes & recipes

21/04/2026

The Yoga of Eating
A day of food, nature, and conscious living 🌿

On May 2nd on our permaculture land .barn , I’m opening a one-day immersive experience for those who want to reconnect with food, not just as nourishment, but as practice, ritual, and medicine.

This is not just a retreat.
It’s a hands-on journey into the alchemy of food.

We will:
• harvest directly from the garden & learn to recognize seasonal plants
• explore foraging and the intelligence of nature
• cook together, simple, plant based, grounding, deeply nourishing meals
• bake earthy cakes & work with fermentation
• discover the foundations of macrobiotics & Chinese medicine through food
• share meals in presence, from preparation to table

The day begins with a yoga morning practice to arrive in the body, in presence..
and unfolds through cooking, learning, tasting, and being together.

This is for you if:
– you want to learn how to cook in a more intuitive, seasonal way
– you feel called to understand food as energy and medicine
– you crave a day connected to nature, hands in the soil, feet on the grass

📍 Zee Barn
🗓 May 2nd
✨ Only two spots available

If you feel the resonance, send me a message or book through the link in bio.

19/04/2026

Spring has a way of opening everything…
the soil, the senses, the heart.

This week I had the joy of welcoming a beautiful group from ’s retreat 🌸
Together we walked the land slowly, listening.
Observing patterns, learning from permaculture,
meeting medicinal plants, tasting edible flowers…
remembering that nature is both teacher and medicine.

Hands in the earth, eyes full of green,
we gathered colors, textures and inspirations!

And then… we brought it all into the kitchen.
Each person creating their own brownie muffin,
decorating with what spring offered us,
flowers, leaves, little expressions of creativity and joy.

🌿

Here is the recipe:

Peanut Butter Oat Brownie Muffins (12)

185 g oat flour
230 g peanut butter
60 g coconut sugar
45 g cocoa powder
(or 135 g melted dark chocolate)

2 eggs (or flax eggs)
110 g plant milk
60 g coconut oil
1 tsp vanilla
pinch of salt

Bake at 180°C for 18–22 min

Topping : soaked almonds, lemon juice, zest, vegan yoghurt, soaked dates.

Love ❤️

fromearthtotable

30/03/2026

Bringing colors, love, and nourishment to the world ..

I had the joy of creating these vibrant, healthy, vegan delights for the last at the magical Quinta Enxara.

I poured my heart into every cake, every dish, letting nature’s colors and inspirations shine through.

Grateful to meet wonderful souls, share my love through food, and celebrate the harmony between nourishment, joy, and creativity.

For more color, more love, and more inspired moments from nature into the world! 💚

18/03/2026

Olà familia,
This Saturday 21, I’ll be at the Equinox Spring Festival .

You’ll find me in the market area, in the chill-out space, with my little stand full of love:
floral cakes blooming with sweetness, herbal teas, gluten-free granolas, and soulful creations born from our land.

I’ll be there with my colors, my open smile,
carrying a touch of spring' s warmth and light.
A space to soften, to taste, to simply be.

Everything I offer is woven with intention, guided by the seasons, the rythms of nature and rooted in love for the earth and all she gives.

Come by, say hello, taste, connect and share a smile with me 💛

Love and Peace ,
Melania.

HerbalLiving FromTheEarth

17/03/2026

These plates are more than food.
They are my work, my service, my offering.

Each color comes from the earth,
each detail inspired by the intelligence of nature,
its patterns, its rhythms, its effortless beauty.

Through what I create, I express my creativity,
my femininity, my love for the elements,
for the soil, the sun, the water, the air.

I cook with the seasons,
with the climate I live in,
in deep listening to what the land is giving now.

This is how I nourish.
This is how I create.
This is how I connect.

✨

Memories from the Art of Herbalism Retreat with dear amiga

SlowLiving

11/01/2026

🌿 THE YOGA OF EATING

The alchemy of food, yoga, nature.

We are happy to share a new private retreat format, created for 1:1 experiences or small groups (maximum 4 people), to allow time, space and presence to truly dive deep.

This retreat is an invitation to slow down and experience sustainable living from the inside, cooking together, practicing therapeutical yoga, sharing, walking barefoot in our permaculture gardens and reconnecting with food as medicine.

✨ What makes this retreat unique:
• time to integrate, rest and listen
• cooking together, step by step
• many simple, colorful and nourishing recipes
• introduction to macrobiotic cuisine and the energy of food
• medicinal herbs, edible flowers & seasonal plants
• gentle yoga, meditation and embodied practices
• workshops ( fermentation, aromatherapy )

Here, food becomes alchemy, the kitchen a place of creativity and connection, a quiet temple where nature’s gifts are prepared, shared, and savoured with presence.

A retreat designed to nourish deeply ✨️

📍 ZeeBarn BioCenter · Ericeira, Portugal
🗓️ Private dates · On request from APRIL 2026

📩 For details & bookings: DM or link in bio

03/01/2026

🌿 2026 BOOKINGS ARE OPEN 🌿
Work with me through food, land and presence.

My offerings:

• Chef for retreats & gatherings
Seasonal, macrobiotic & earthy cuisine, seasonal, local and aligned with the rhythm of your retreat or event.

• Private chef at your home or venue
Nourishing meals for intimate gatherings, ceremonies and special moments.

• Cooking classes & workshops
Integrated into retreats, guesthouses or private homes.
Plant-based cooking, food as energy and macrobiotic principles.

• Earthy & flowery cakes (available to book)
Naturally sweetened, seasonal and botanical , for celebrations, rituals and gatherings.

• Pop-up dinners & farm-to-table events .barn
Seasonal experiences in our food forest and cozy wooden kitchen, rooted in permaculture and slow living. You can choose the day !

• Private retreat: The Yoga of Eating
A personalized retreat focused on nourishment, awareness and embodiment through food.
Dates chosen together.

🌱 Based in Portugal | Available for travel
🤍 Open to aligned collaborations
📩 DM me to book or collaborate

Much love and peace

Melania.

15/12/2025

NO VEGAN BERRIES CROSTATA 😊

Pasta Frolla
300 g all-purpose flour
150 g cold unsalted butter, cubed
50 g sugar
1 egg
Zest of 1 lemon
Pinch of salt

Crema Pasticcera
500 ml whole milk
3 egg yolks
50 g sugar
40 g cornstarch
1 tsp vanilla seeds from ½ vanilla pod)

Topping or filling
300–400 g mixed berries (strawberries, blueberries, raspberries, blackberries)

Instructions

1) Make the Pastry
Rub butter into flour and salt until sandy.
Mix in sugar, egg, and lemon zest until just combined.
Shape into a disk, wrap, and chill 30 minutes.

2) Prepare the Custard
Heat milk with vanilla until steaming.
Whisk yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into yolk mixture, whisking.
Return to pan; cook on medium, whisking, until thick.
Transfer to a bowl, cover with cling film, cool.

3) Assemble & Bake
Heat oven to 180°C
Roll pastry to 3–4 mm thick. Line a 24–26 cm tart tin.
Arrange berries on top.
Bake 40–45 minutes until golden.

Cool completely before eating !

Happy rainy day x

04/12/2025

🌼Pistachio Chocolate Vegan Cake
Base
80 g oats
80 g vegan biscuits
60 g pistachios
6soft dates (pitted and soaked)
2 tbsp coconut oil (melted)
Pinch of salt

Method:
Blend oats, vegan biscuits and pistachios until crumbly.
Add dates, coconut oil and salt. Blend until it sticks together.
Press the mix firmly into a small cake tin (16–18 cm).
Chill in the fridge while preparing the mousse.

Chocolate–Carrot Mousse
250 g boiled carrots (well drained)
3–4 tbsp cacao powder
3 tbsp maple syrup (or dates)
2 tbsp coconut oil
1 tsp vanilla

Method:
Blend all mousse ingredients until ultra smooth and creamy.
Taste and adjust sweetness/cacao if needed.
Pour over the base and smooth the top.

Chill for at least 4 hours to set.

Pistachio–Cashew Cream Topping
60 g pistachios (soaked 1–2 hours)
60 g cashews (soaked 1–2 hours)
4dates
2–3 tbsp plant milk
1 tbsp coconut oil

Pinch of cardamom (optional, lovely!)

Method:
Drain nuts and blend with dates, milk, coconut oil and cardamom until silky.
Spread gently on top of the set mousse

To Serve
Let the cake rest in the fridge overnight and serve.
Nobody will guess it's made with carrots. 💚

18/11/2025

Hugs from autumn..
chocolate crostata cooling on the counter, sweet with custard and blueberries.
Indi the black chicken foraging in the grass, indian runners ducks running freely across the land , flowing.
A rainbow arching across the sky like a whispered blessing..
Tao watching the banana leaves dancing from the window, an invitation to stillness..

A slower life isn’t about doing less, it is about noticing more. Observing more.

Letting nature guide the rhythm.

Letting autumn soften the edges of my days.

Letting gratitude rooting me in the present moment.
This is the lifestyle I choose, rooted in simplicity, nourished by the earth, shaped by the seasons,
and filled with quiet reminders that beauty is always here waiting to be seen and lived.

Enjoy autumn 🍂

12/11/2025

Join me for a regenerative culinary workshop rooted in the rhythms of nature and the nourishing energies of autumn.
Guided by the principles of macrobiotic philosophy and held on our permaculture project .barn.
This experience will be a deep dive into seasonal, wholesome cooking that heals and regenerate.

Together, we’ll explore dishes inspired by the earth’s current offerings, reconnecting with the flavors, textures, and wisdom that autumn brings.

🍁 What will you experience during the cooking class ?

- Introduction to Macrobiotic philosophy and lifestyle
- Introduction to Chinese Medicine
- Discover how to choose healthy ingredients
- Learn how to use wholefoods in your cooking
- Create a balanced macrobiotic menu
- Eat more local and seasonal foods
- Macrobiotic tools and Spiritual approach
- Tips and easy recipes to stimulate your creativity in the kitchen.
- Tips for a sugar free diet, sugar and emotions
- Recipes and Material

📅 Date: Sunday 23th November
⏰ Time: 10am-3pm
📍 Location: (15 min north of Ericeira )
💬 DM us to reserve your spot or for more details
Contribution 40 euros lunch included.

Spaces are limited, reserve your spot in advance

Much love ,
Melania.

Endereço

Ericeira

Website

http://www.zeebarn.com/

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