LivGood wants to spread the art of good eating in Portugal with a focus on natural and organic – Marketeer
The state of mind that guides the founders – which means that we are closer to our origins – led them to create an online site where it is possible to find more than 800 brands with solutions for fish, meat and other fish products. animal and expand it to the Portuguese market.
Although in Portugal, in the words of co-founder Jeanine Ghosn, LivGood finds strong competitors such as Celeiro or Go Natural, those responsible are not offended. In fact, he believes that the factors are to take the project in Portuguese forward, not least because, in the fact that no territory touches supermarkets, “in addition to not having a varied offer, they are also not interested in giving more space on the shelves to these supermarkets”. products”.
If you want to go through the digital platform dedicated to LivGood, you can find brands already known in the world of healthy eating, such as Origens Bio, Iswari, Daflori, Margão or Dr. Organic, but not only. Other newly created and expanding ones are available, such as Wakeup Coffee, Wunda, Ana Gomes Living or Yogan.
The first-hand experience of the LivGood spirit
To attest to the public speaking to all the ingredients are for sale on the brand’s website. The place chosen was Ela Canela, which opened doors for a group of concentrates to experience LivGood firsthand.
The choice of space fell on the fact that one of the only ones in Lisbon with characteristics that mark it for this meeting: cozy, intimate, conducive to the sought after and overlooking the kitchen.
Entirely prepared with vegetarian or vegan ingredients, the four courses served were an “ode to Autumn”, as Joana Leitão explained. It all started with a board of cheeses, sausages, nuts, biscuits and jam that can be found at livgood.pt.
With an almost clean board, equal to a glass of Vincentian white wine, followed by another starter, this time dedicated to pumpkin. Next to the October vegetable, the muffins and cashew butter also shone, forming an orange set with different salty flavors that were interconnected.
Tested and attested to different varieties is the “ode to mushrooms”, where this fungus appeared in textures and alongside crispy gnocchi, cottage cheese and cocoa. And theory it may seem that several dishes do not combine in this dish, the earth flavor of the examples stand out to others complementary in a recipe color is brown.
Finally, “the icing on the cake”, or simply a dessert. On a multicolored plate, she highlighted the yellow of the pineapple strips and the white of the coconut sorbet. Although these are two unattractive fruits, they cannot be considered to be from their tables. To complement, there was still in the dish sablé (crunchy biscuit) and what Joana Leitão called sour gummies. In fact, they are really true, but for curiosity in the air at first sight, it is suggested instead.