Israel, land of history, culture, stunning nature, religious sites and the place where three religions come together in that one city, Jerusalem. But also land of sun, sea, beaches, nightclubs and excellent food. Tel Aviv, capital of Israel offers all of this in one! A city by the Mediterranean sea, with its splendid white sandy…
Hi guys, I am too excited nót to share this next step with you! I had already announced my new partnership with Isropa on Instagram a few weeks ago and today another important step has been taken. Because my new business cards have arrived and they look great🤩 But not only do they look good,…
quinoa pumpkin salad with black tahini sauce Our eldest son is gifted with an extraordinary creative talent. Drawing, sculpting, painting, acting, dancing, performing, you name it, he can do it. He is what one would call: multi-talented. But in that long overwhelming list of abilities one thing is lacking. A rather important one too if…
I am excited because I LOVE PUMPKIN.
This love resulted in a new delicious recipe I conjured up. Pumpkin-Rosemary-Sage soup. A soft, delicate warming soup with a hint of fresh orange, a bit of summer and autumn in one. I guess you could call it a transition soup.
Heleen Roex, a paediatrician who migrated from The Netherlands to Australia with her family in 2000.Together with her husband Dr. A. Roex an obstetrician-gynaecologist, they present on health and nutrition backed by sound research, in Australia and the Netherlands, both for the general public as well as in hospitals and medical students.
A sneak preview of what we have to offer you if you join Everyday Plantpower from October 7th till 14th 2018 on an exclusive vegan culinary week incl. plantbased workshops
Everyday Plantpower organizes this October an exclusive Vegan trip to Tel Aviv, Israel. Including 3 vegan workshops by topchefs, dining in 100% plantbased top restaurants, a guided tour to Jerusalem and the Dead Sea and of course we will show you around the relaxed city of Tel Aviv. Plantbased indulgence!!
Hi there, remember me? It has been quite some time since my last blog. It has in fact been that long, that maybe I need to re-introduce myself to you….I sure hope not! There are many reasons for not having written for so long (several pressing family issues being one of them). But that does…
Today I prepared Vegan Green pea soup, which is called Snert in Dutch. A soup that is served along the iceskating tracks to warm up (when winters are like they should be..), that is served as lunch or even for dinner with a loaf of onion bread for instance.
These cookies are so good that they are in fact a perfect plantbased alternative for the cookies that Santa usually is presented, while stuffing all the socks! Another good thing about it is that they only need 10 minutes in the oven.
Less well known maybe, but at least as tasty and satisfying, is Ful (which actually means Favabeans) and deserves third place if you ask me! Like Humus it’s creamy, tasty, easy to prepare and it takes only a small portion to get you through until the next meal.
I travelled to Israel for about 10 days at the end of last October. This time my trip was not only about visiting friends etc., it was also about traveling through “the land of Milk and Honey” as a vegan! Read here all about my vegan experiences and the many plantbased possibilities as a vegan tourist!
This spread goes with just about anything and you can use it either hot or cold. It’s great in a pitah (with falafel), it combines perfectly with couscous, rice, bulgur etc., on a pizza but also on a regular sandwich.
I am not what one would call a Pizzafan. Never have been and thought I never would be. But that has definitely changed. Because today I had the most delicious pizza ever! Not a regular pizza, but one with a crust made of pumpkin (and of course wheat and other plantbased necessities to make a…
To make a long story short, she handed me two pumpkins, a Kabucha pumpkin and a small Hokkaido pumpkin and told me to prepare them and then maybe write about them
make this lovely green dip with spring peas instead! You will be surprised by its lovely taste, its freshness and it’s perfect match with the traditonal Mexican dishes.
It is a bit sweeter than regular guacamole and less creamy. It is also lighter and much lower in fat than traditional guacamole, which one could consider an advantage
did you know that out of all green leafy vegetables, purslane is the one containing the highest amount of Omega-3 fatty acid, so do not hesitate any longer, go out and pick that purslane! (or buy it like I did).
Feta is a product that lifts up any salad, it combines great with (Puy) lentils, it adds that salty touch to your dish…., so it is definitely something you”ll want to try to prepare. And it is not that difficult, really.
I stumbled upon a brownie recipe and it needed banana flour. So I decided to give it a go and did some research along the way. I found out some interesting facts about banana flour and why it is such a great alternative to wheat flours:
My boys do tend to miss their meat, or at least the idea of eating meat, so I thought I’d better get familiar with the meat substitutes.
It opened up a whole new world to me. A world of seitan, tempeh, soy-flakes, vegan-burgers and of course tofu!