It has been a month since I wrote here. A month in which at first glance nothing happened but at the same time plenty has happened. The ongoing lockdown in our country, which is starting to get to me more than I would like, makes life pretty boring. But it also caused a few changes…
Wonderful to be initiated into the secrets of plantbased cooking. Something you normally won’t allow yourself the time to explore. But now in a single afternoon you learn so much at once. She also gave me a bunch of tips for lovely spices, spices I had never heard of previously. When you want to treat yourself or give a special present to a dear friend I can strongly recommend you to give this. Because a private session in the comfort of your own home is the BEST!
This really is a super easy and quick dish. The freshness of the added lemon zest and mint leaves makes it very suitable for a warm Spring/Summer’s day. Obviously it’s a healthy one too!
This recipe is great after an intensive workout. Within 15 minutes a nourishing, delicious, healthy and protein packed dinner that everyone can prepare!
Pizza different style, with rocket and vegan cheese.
Purslane is the one containing the highest amount of Omega-3 fatty acid, out of all green leafy vegetables. A delicious recipe with plantbased feta and Puy lentils
Best way to eat carrots: roasted and caramelised with a Moroccan dressing! A great plantbased recipe.
Cauliflower and beetroot are a great combination. Flavours and colours that work well together. Delicious plantbased recipe!
I promised my son to prepare a curry, because he likes rice with sauce and he loves onions and leek! As you can see, I definitely used those, but also sweet pointed pepper and green turkish peppers.