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26.08.2019

Fudgy tahin-caramel brownies

I used to eat tahini on sourdough bread with honey and wheat germ (I know, it sounds crazy!). I loved it. These days, I like to eat this sesame paste on a cracker, but I also add it to dressings and to hummus, of course. But did you know that it’s also delicious in combination with chocolate? Yep! This... Read more

22.08.2019

Ramen noodels with tamari-nut sauce

"Feel like Netflix & Chill? Make your evening even chiller with this recipe! It’s easy to make and it is real comfort food. The dish contains tamari, among other things. If you cook my recipes often, you’ll definitely have heard of this ingredients before. Recently, I started selling it on my webshop (yay!)... Read more

18.08.2019

Creamy pasta with basil and spinach

I crave pasta at least once a week, usually after a long workday… And then I’ll have seconds. Delicious! I made this recipe a few days ago and thought it was so tasty that I’d share it with you right away. Don’t forget to soak the cashews. It makes the sauce even creamier.... Read more

29.07.2019

Banana-nut ice cream

Wow, this weather! Wonderful. Usually when it's so warm out, I drive up to my mem's house in the north part of the Netherlands on the weekends, just like last weekend. It gives me a chance to relax and drum up inspiration for new recipes from all the delicious ingredients in my mom's garden. These days, I'm in the... Read more

08.07.2019

Home remedy: tea for coughs, colds and flu

As a kid, I used to pour over the book ‘Lexicon of Healing Herbs’ by Mellie Uyldert. In the book, the author describes deficiencies that can arise in the body and explains how plants and herbs can be remedies. How amazing is it that there is so much that just grows in our midst that we can use to help combat... Read more

08.07.2019

Miso-coconut noodle soup

Sometimes I really crave a tasty, filling bowl with all sorts of vegetables and noodles. It can be so satisfying. I’ve incorporated miso paste into this recipe. After travelling through Japan, I started experimenting more with it. It is a fermented bean paste, made with soy and salt, and sometimes brown rice or... Read more

03.07.2019

Carrot-banana loaf

Are you, like me, a huge fan of banana bread? If the answer is yes, this recipe with an orange twist is the one for you. It’s a delicious baked good that comes together in no time and is full of powerfood. What more could you ask for? ; ) Tip: Leftovers? Slice the loaf and lay the slices flat, one by one, in a... Read more

18.06.2019

Crispy tempeh with nut butter

I love tempeh! It has a lovely, nutty flavor, it is an easily absorbed source of protein and it is a natural probiotic (as it is fermented – this is also true of the ingredient, tamari). I like to serve this recipe with fried rice, pasta or stir-fried vegetables. Grilled tempeh saté (with peanut sauce) is also... Read more

04.06.2019

Eggplant stew with rice

A super-easy, comfort-food recipe... For you, from me. I make this often and it’s always satisfying. It’s full of vegetables and the eggplant seems to make meat (alternatives) unnecessary… Having said that, I do like it with a bit of sautéed tempeh or tofu – so you can always add that.... Read more

21.05.2019

Mexican avo chili bowl

Just look at this colourful and protein-rich dish! And it’s tasty and nutritious, too! I serve this with all of the different ingredients nicely arranged in a bowl, but when I tuck into it, I mix everything up because the flavour combination is heavenly! The earthenware seen here comes from the Cote d’Ivoire. When... Read more

24.04.2019

Potatoes with dandelion dip

Last week I was a guest at the first-ever ‘Rabo Food Forward’ event. Food and agriculture entrepreneurs, millennials, and food experts gathered together to talk about how we can provide the Netherlands (and specifically Fryslân, the province I was born) with food in a sustainable way. During the Q&A, I shared... Read more

23.04.2019

Black bean chili

This sweet and sour, one pan dish is put together in no time at all. It’s a crowd pleaser to be sure and I make it at least once every couple of weeks. I hope you like it... Read more