And then all of the sudden I received this newsletter from Esther*. An invite to join her on an ‘inspirational trip’ to Puglia. To explore the possibility to buy a trullo, to pick her brain about writing a book or simply to get away and enjoy the Italian culture, sun and food. A great offer which fitted me like a glove! I only needed to make sure that it was doable as a vegan. Her answer was;” It might be a bit of a challenge, but definitely one I am willing to take on!” I took the plunge, booked a flight and was added to a WhatsApp group with five complete strangers who took the same plunge I did.
The presentation by Food for Skin during our monthly meeting taught us many things. One of the most important things being that our conventional skincare products contain a shocking amount of micro-plastics. Each lick of cream contains 90.000 units of microplastics. Microplastics that in turn get washed off and end up in our oceans and drinking water. Microplastics that we rub on the largest organ we have, our skin. Microplastics that are unnecessary and devastating for us and our environment.
Today is Sustainability Tuesday* in The Netherlands.I couldn’t have picked a better day for returning to this platform and to you. To pick up where I left off almost five months ago. Months during which I did some serious thinking about and reflection on Everyday Plantpower. Whether or not I see a future for this website and if so, how to proceed? Or maybe it’s time to throw the towel and do something else?
Matzot is not solely a Jewish tradition, it’s also a Christian one. They are a part of our Easter breakfast table. Obviously both holidays have nothing in common in their origin. The only thing they have in common is that they both occur in early spring, usually coinciding in the same weekend. So how come two different religions have the same tradition? Time for some research!
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…
As we enter the last week of January the veganuary challenge comes to an end as well. Maybe you participated this month in eating vegan, to see if it suits you. Whether you want to stop animal suffering, live a more sustainable life or improve your health. Whatever the reason, how did it go? Do you recognise any of the above experiences? Would you be willing to explore plantbased living further but is it all a bit daunting still?
I had the privilege to have a pre-Xmas dinner with two lovely ladies. I was assigned headchef, the ladies would assist and learn more about plantbased cooking in the meantime. Location was this beautiful kitchen in a stunning house in the nearby forest.
There are a good deal of great recipes where non-vegan ingredients are key. Ricotta, feta, Greek style yogurt and eggs to name a few. That leaves one with two choices: either you skip those recipes, or you transform the recipe into a plant based version. Here is how to!
Sprouts are extremely healthy and are an easy way to supply your body with the right amount of nutrients. They are also quite easy to grow yourself and this book helps you how to. So I read the book, bought some basic sprouting equipment and seeds.
After 8 years of vegan baking, exploring the internet for recipes, experimenting, testing (on my kids mostly😆)and adjusting, I finally and wholeheartedly can say that this recipe is PERFECT. The right sweetness, the right texture, the right size, the right crispiness on top. Just absolutely delicious!
This recipe is great after an intensive workout. Within 15 minutes a nourishing, delicious, healthy and protein packed dinner that everyone can prepare!
Shakshuka is, like humus, a very popular dish from the Middel-East. This is my plantbased version, with a creamy cauliflower puree. Epic taste!
Are you stuck at home, bored to death, worried about gaining weight (because you can’t visit the place where you normally exercise) or simply looking for new healthy and super easy recipes during this corona crisis? You’ve come to the right place. Because the recipe I’m sharing with you today is very very easy, very…
These chickpea balls in tomato sauce served with wholewheat pasta are an athletes dream. Packed with protein and carbo hydrates. The flavours are an encounter of Italy and the Middle-East. Insanely delicious!
Outdoor Christmas decorations √ Indoor Christmas decorations √ Christmas outfit √ Christmas plans √ Snow ……., still time for that Christmas menu …….., working on it Not only Santa is making a list and checking it twice 🎅🏼This is my list of preparations for the most wonderful time of the year and I’m making good…
Vegan organic pasta with roasted Brussels sprouts and vegan pesto. Vegan pesto is easy to make but nowadays there are some great brands available in supermarkets as is vegan pasta!
Citrus salad, with pomelo and pink grapefruit. Unusual but packed with flavour and worth a try!
Muhjardarah with vegan sumac yogurt. A three ingredient only dish packed with protein and full of flavours from the Middle East!
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’.
A spicy jam made of chilipeppers. An excellent condiment which you can use it warm 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.