making an indoor sprouting ‘garden’ ; )!

Sprouts are really really healthy, and also easy to make. But you must pay also attention on them while making them. It’s fun you can do it every moment of the year, making your own little green ‘garden’ in home, sprouts are super food!! We made in front of the window some shelves for it, so they are always in the light (especially on the end of sprouting it’s nice to put some light on, it’s not necessary anyway) but not in the full sun! Only legumes sprouts maybe will get bitter so they can be out of some light
What you need!
some clean jars
some water
some seeds for sprouting
cheese cloth with medium holes in it, so the seeds cannot come through
some elastics to stick the cheese cloth on the jar

So how to start!?
get some seeds for sprouting like rocket, broccoli, alfalfa, lentils, munge beans other kind of beans wheat, barley, peas, fenugreek or chickpeas. (a lot of time you see seeds in the organic shop) Some water and a jar ( I always use old jars from maybe jam or old bouillon powder jar so be creative)
Put in a jar some seeds maybe 2 teaspoons it depend how much you want (remember they grow bigger then the seeds, maybe 6 times bigger so take a jar what is big enough), now you poor in the water till they are totally under water. On top you put the cheese cloth and stick it with the elastic on the jar
Let stand this for 12 hours dark or light!

Lets begin to make them your baby! After the 12 hours you drain out the water! Poor some new in, shake a little for cleaning the seeds) and poor out the water again.(till the water isn’t dirty anymore…do this 3 times a day , if the water isn’t getting out quickly you can stand them upside down while the water is getting out slowly. And again give them some sunlight and put them in the window

When are they finished?

They are finished when they are like 3 cm long, (some seeds take longer to grow then others, like leek for example take weeks) you can eat them also when they are bigger, but remember the bigger they grew the less vitamins are in the sprout. Imagine the have a lot of energy when they are little they need it for growing, so they have also a lot of vitamins in them to get bigger!
You can save them in a refrigerator for I think 3 days anyway you will smell it when it’s getting old.

Have fun with making sprouts, oh and before I forget, sprouts like cress you can just put it on a paper kitchen towel (you don’t east the seeds but cut them off from the seeds) on a plate or something else and beware they always have a moist paper kitchen towel and that it isn’t screaming for water. Wait also a couple of days!

jar-sprouting:
alfalfa,clover,lentils, chickpeas,peas, mungbeans (green), azukibeans (red), marrowfatbeans, flageoletbeans, wheat, kamut, quinoa, red cabbage, white cabbage, broccoli, kohlrabi, radish, turnips, horseradish, onion, leek,chive, fenugreek, coriander, dill, fennel, anise, caraway, basil, sunflower seed and pumpkin seeds.*

sprouting on paper:
garden cress, rocket,broccoli, turnips, radish, red and white cabbage, horseradish, mustard, basil and shiso*

*jar-sprouting and sprouting on paper I found in the book:
kiemen en kiemgroenten
Peter Bauwens

My boyfriend will love me more food……..

The garden is cleaned ready for the autumn, the book I read  is almost done. Dreaming about a lot of things…Daydreaming is nice! I had my mama-day, no care about the little man or anything else…..
Now I cannot sleep it’s in the middle of the night, am I excited about tomorrow? We go to meditate in a temple in China town Amsterdam, I think it fits great to what I am into nowadays. The mindfulness course is working sometimes ( it needs time to get into the daily life). It’s a lot of energy but nice and relaxing and gives energy.
And for a healthy body you have to give attention, on the out en inside, on food and psychical thoughts…

This evening, I wanted to impress my boyfriend with a nice and different unusual meal. Sometimes cooking is meditation also, especially when you are busy with a whole ritual.
Try to be only busy with preparing the food, feel the ingredients, smell the ingredients and taste (anyway what is really nice to do, is to give someone an ingredient in the hand, he or she must close his eyes, feel, smell, listen, put in your mouth without chewing, chew slowly and feel it in your throat going downwards really I can say it’s a big difference, anyway enjoy and try)
So this is my way to make my boyfriend love me more ; ), follow the steps and you will get the same effect!!

Ingredients for the crunchy orange love dish (4 persons)

A lot of love and attention for the food
2 cups of glasswort
juice of 1 orange
4 person cooked rice (45 minutes cooking rice the healthiest one) 300 gram
1 zucchini cut in moons (first in half then in slices)
1/2 cup of hazelnut, grind till little pieces
some flour lets say 1/2 cup
some water let say 1/2 cup
1/2 cup of pistachio, in food processor grind till it’s like dust
2 tablespoons of sesame oil
1/2 red bell pepper cut in little pieces
1 red onion cut in little pieces
3 tablespoons of shoyu sauce
a piece of ginger pressed out in a garlic press (1/2 tablespoon of juice)
5 cloves of garlic
35 gram of carrot tops (the green leaves) cut in bite pieces
Sprouts for garnish (I had broccoli sprouts)

Kitchen tools

a cooking pan
a frying pan
a wok (or maybe 2 if you have)
4 plates
a little bowl and 2 little plates
a glass or some other shape for the rice
a spatula
a wooden spoon

Whoot…. let begin…

Put the rice with some water on in the cooking pan and lets simmer for 45 minutes.
In a meanwhile wash everything like vegetables.
Cut everything it’s the easiest way and a nice way of cooking without chaos! We begin with the ‘salad’ get the glasswort, carrot tops and the hazelnut. Put some olive oil in the wok and put the fire high…..put in the glasswort and carrot tops, while heating it keep on moving the stuff, let say for 3 minutes, put in the sesame oil and the hazelnut again, heat for 3 minutes. Set aside and lets begin with the crunchy tofu!

The tofu must be drained of the water, then you cut it on the thinnest side in the middle through half, so you have to square pieces of tofu.
Now cut very thin slices, but they must not break! you all done it…great.
Get the flour, the pistachio and the water. In the bowl you put water, on 1 plate you put the flour and on the last plate the pistachio. the last plate is too put the finished tofu on.
This is going to be fun, get a piece of tofu, put on both sides some flour, dip the tofu in the water, and now “roll” it through the pistachio (it must be covered with pistachios now)
Repeat this till all the tofu is finished!

Lets bake the tofu, get the frying pan and put in a lot of coconut oil so you can fry them a little (let say 2 cm of oil in the pan while it’s fluid)
Bake them brown on both sides, again finished, put them aside.

The last but not least part, the vegetables!
Put some oil in the wok, put in the onion, garlic, zucchini and red bell pepper. Bake very short like 5 minutes on not to high fire, Now poor in the ginger, orange juice and shoyu sauce. Lets stand for 5 minutes more covered with a lid if you have

So get the plates, get the rice, make a nice shape of it on the plate ( I like to put some rice in a glass, and put the glass upside down on the plate..easy and it works) on top you put some sprouts
Put on both side of the rice some glasswort. Now get ready to put the tofu on the plate, put some pieces on it and between each pieces and slice of orange. On the both empty sides you put the vegetables, some sauce from the vegetables you poor on the top of the rice

Enjoy your meal and eat with mindfulness ; )

Rainbow coloured salad…..

Did I saw some sunshine today.?!..I even heard on the news it’s going to be warm and sunny this weekend. So today some gardening and decided to cut out some sorrel and rocket and use for some salad tonight!! In the afternoon I went to the supermarket and I saw some pomegranate…. and some raspberry vinegar (while I was searching for some vinegar to preserve the pickles in a jar, hope to post it soon how to do).
Very curious to use the raspberry vinegar in the salad I think it’s make the salad special and fresh.
I must say it has a special taste and you must like it, so if you are a daredevil try it and maybe an inspiration is born ; )

The ingredients of the rainbow coloured salad (4 persons)

200 gram of lettuce (maybe a mixture of rocket, oak-leaf lettuce and so on)
6 sun-dried tomatoes cut in little pieces
1 cup of cashew nuts a little crumbled
4 tomatoes
5 cloves of garlic
some zucchini leaves for garnish
1 pomegranate get out the seeds
0.75 millilitre/75 decilitre raspberry vinegar
some oil (olive oil)
juice of an half grapefruit
some chive
some star anise (lets say 2 teaspoons)
red lentils for 4 persons
some alfalfa sprouts
2 fresh figs for garnish
2 red onions cut in little pieces
1/2 tablespoon of fresh thyme
2 tablespoon dried grated coconut and some for garnish
2 little parsnips
the green part of a spring onion (for garnish) cut in slices
some Thai basil

kitchentools

a wok
a wooden spoon
a cooking pan
a bowl
4 plates
a colander

Let start  to make the rainbow salad

It’s easy preparing! Get the cooking pan put some water in and cook the lentils and parsnips for circa 20 minutes. Put on top of the pan a colander with the zucchini leaves in it and steam them)
Whoei… time to prepare the other stuff, wash the lettuce and ‘cut’ ( I like to use a scissor : )) them in fine pieces as big as you like to eat. And put them in the bowl!
So now grind the cashews a little bit and put them together with the pomegranate ( get out the little seeds) sundried tomatoes in the bowl. Mix very well

So time to get the wok and put some oil in it, heat the oil and bake the onion and garlic till they are glassy like. Now pour in the raspberry vinegar, the thyme, tomatoes and the grapefruit juice lets simmer for 3-5 minutes, stir occasionally!
mix the grated coconut in and the star anise powder.

So now cut the spring onion in slices and figs in half, and maybe some grapefruit pieces if you like!

Get the plates and decorate them the way you like, put on the plate some salad on the zucchini leaves, some lentil with Thai basil leaves and some tomatoes with some raspberry vinegar “sauce” ! Sprinkle the plate with grated coconut, some chive and some spring onion. And make the finishing touch with some healthy sprouts and fresh figs
                                                                Enjoy your meal

Pancake time..

After walking around on the flea market, with Flo (our Italian couch surfer ; )), Allard and some friends and buying some nice second hand clothes, back home again.
Time to make some dinner for the little man, put him in a nice warm bath (good for relaxing before sleeping) playing with the water, give his vitamin D, brush his teeth, singing some songs and put his pyjama on. His bedtime is arrived…..
For me it’s time to make pancakes, a typical Dutch meal I think, we put everything in it, sometimes they look like a pizza (called panza). I promised Flo to make it, and I like it also for me it’s a long time ago I eat it.

So now it’s pancake time unfortunately I don’t have a farmhouse, otherwise the typically Dutch dinner will be complete, a dark brown oak table, dark brown chairs (very heavy) with some lamps hanging above you and over the lamp some red farmer handkerchiefs. The light is dimmed and on the table is standing some syrup/molasses in a grey/blue jar made of stone and a wooden spoon in it for putting it on a pancake and of course don’t forget the powdered sugar….Lets begin with baking the pancakes (pumpkin and banana-hazelnut) yes and without egg and milk : )

1=The ingredients of the pumpkin-pancake (circa for 5 big/thick pancakes)

260 gram of pumpkin, cooked for 20 minutes and make it like smooth liquid in the food processor
70 gram of spelt meal
2 tablespoons of olive or sunflower oil (cold pressed)
1/8 cup of rice syrup
1/2 tablespoon of baking powder
1 teaspoon curry powder
1 1/2 cup of oat milk
some oil for in the frying pans

the kitchen tools

A bowl
2 frying pans
a whip
a spatula

How to make!

Just mix everything together till it’s smooth and without lumps! And heat the frying pans with the oil and poor some of the pancake liquid in it and let it become hard at one side, turn it around with a spatula or if you are a daredevil throw them up in the air and turn around in the air and catch with your pan ; )
So this is all.

Nice tip: if you want that the pancakes are still hot after making them, put a saucepan with some water on the fire, on top you put a plate and there on top you put a lid, so you can cover the pancakes!

2=The ingredients of the banana-hazelnut pancake (circa for 5 big/thick pancakes)

1 banana, puréed till its smooth
1/2 tablespoon baking powder
1 3/4 cup of oat milk
70 gram wheat meal
1 tablespoon hazelnut liquor
2 tablespoons of olive oil
some oil for the pans

The kitchen tools

2 frying pans
a whip
a bowl
a spatula

How to make?

Just the same as above, mix everything together till its smooth the pancake dough is ready now for baking, get the frying pans heat them up with some oil and poor in some  dough, and on one side they are hardened then you can turn them around.

Enjoy your meal/ eet smakelijk

curry dish with some sunshine…

Wow I am a Rembrandt van Rijn fan too, he was an amazing painter! Now I like my name also, because the lady of Rembrandt called Saskia also! So OK, today I went with Brooke and Aaron to the Rembrandthouse (www.rembrandthuis.nl)  it’s a huge house and beautiful, (I wish I had a house like it) saw some guy making some etches just like Rembrandt did. Beautiful to see, it takes a lot of time and patience…Anyway my house is also great……with the garden. No complaining. After that, I went to the supermarket and did a lot of shopping for the whole week, so I was fully packed and the stroller also. Glad we were at home again, and the stroller didn’t break.
Today I just heated up the dish from yesterday, I made for the couch-surfers. I ask if they really liked it and they say yes, I ask my friend is it blog worthy and he said yes also, so OK the recipe will be under this text, enjoy its not difficult and on the spiceyness-degree it’s a 7. (For Dutch concepts I think, for Thai concepts it’s a 5 ; ) ) And yes it’s probably far away from the typical Thai curry, anyway for me curry is a Thai dish

Curry dish with some sunshine (4persons)

for the rice/lentil
100 gram of dried brown lentils
100 gram of dried red lentils
4 persons rice (approx.300 gram)
1 teaspoon of turmeric

for the subtropical tofu
250 gram of tofu (organic and no GMO) drained of the water and cut into cubes or which shape you want (but not too big, just like a dice as thickest)
the juice of 1/2 a grapefruit
1 tablespoon of soya sauce
1 tablespoon of sambal ulek (http://en.wikipedia.org/wiki/Sambal)
(beware there is no animal ingredients in the sambal)

for the sunny curry
2 strings of celery cut in little slices
(if you don’t like celery maybe green beans are a good option)
15 gram of Chinese cabbage
280 gram of yellow zucchini
1 can of coconut milk (400ml)
1 teaspoon of ground fennel
40 gram dried apricot cut in little pieces
6 cloves
6 bay leaves
2 tablespoon of ground curry powder ( curry madras)
3 carrots cut in slices
the juice of 1/2 a lemon ripped of his juice
a yellow or red bell pepper cut in little pieces
2 tablespoon of sambal ulek

for garnish
1 hand of roasted almonds (grind in chunky pieces).
8 cherry tomatoes
some desiccated grated coconut
1 little leek only use the green part
1 red onion
3 cloves of garlic
1 grated carrot
some bok choy leaves
some slices of the grapefruit

Kitchentools
a wok
a cooking pan
a sauce pan with coconut oil
4 plates
a cup to make nice rounds of the rice/lentil
a bowl
a frying pan

Lets start….

I would say start with the rice I use rice who must cook for 40 minutes, it’s rice were still the skin is on.
So take a cooking pan put some water in and cook the rice for 20 minutes, after you will put in the lentils (don’t forget to wash the lentils first.) in and together boil/cook for 20 minutes more. After this is finished put the turmeric in ( turmeric gives it a yellow colour)

Lets do the tofu while the rice is cooking, you cut the tofu in cubes or whatever? Fry them in the saucepan with the coconut oil. When they ate golden brown get them out, put them on a paper kitchen towel and get rid of the grease.
After, you marinate it in the bowl put together the grapefruit juice, soya sauce and sambal

Yes time for the curry, just poor in the wok, the coconut milk, bay leaves, cloves, curry powder, dried apricot, ground fennel, carrots, celery and the zucchini!
Bring it slowly to a boil and simmer for 15 minutes, after put in the bell pepper, Chinese cabbage, sambal and the lemon juice. Lets simmer for another 10 minutes
The sauce is ready to serve now!

Now it’s only the garnish what must be prepared, roast the almond after you grind it in little chunks. Put them in a frying pan without oil till they get browner beware they don’t get burned, it always happen when you just walk away : )
Put them in a little bowl when they are ready.
Now put some oil in the same frying pan and heat it up, bake the onion and the garlic!
Also cut the green part of the leek in rings…

Get the plates and go and make them pretty!

First put the bok choy leaves on the plate, with the glass make a nice shape from the rice/lentil on the plate. Put on top the leek and a little surround
Put some sauce on the other end of the plate, on another corner you put the tofu with some grated carrot on top

On the other corner you will put the grapefruit slices and 2 cherry tomatoes. Put the onions/garlic somewhere between the little “meals”
On everything you will scatter some grated coconut and almonds

Time to enjoy your meal/ รสอร่อย

 

 

 

a normal seeded bread…..

No big stories today, just recovering from a busy weekend full of nice moments. Saturday I went for the first time to the Peppel in Zeist, it’s a popvenue. The atmosphere was cosy and a little of squat feeling there. The festival was full of different kinds of bands, from metal to folk to electronic music!
The next day I walked through my old city Amersfoort and there was open monuments day, so I saw a very old Jewish cemetery and the nice garden from an old building, in the garden you felt you were in the middle age, all kind of old activities, I really enjoyed it, also the fashion show what was given in the garden was awesome!

Today made my last bread for this week I think, because the dough hook from the food processor is some kind of broke, it’s a pity ; ( And I am too lazy to do without.
So here is one of my normal seeded bread recipe, I think this you can call my basic bread recipe, you can make a lot of variation with it, take different flours for example or different seeds…..be creative!

Ingredients for 1 seeded bread

250 gram of spelt flour
150 gram of whole wheat flour
circa 1 1/2 cup of water
9 gram of dried yeast
3/4 cup of sunflower seeds and flax seeds
4 tablespoons of sunflower oil or olive oil

Kitchen tools

a bowl
a little wet towel
a food processor with dough hook
an oven

So lets start

make it with love and the bread becomes better ; )

Mix the flours together in the food processor, stir in the yeast and seeds.
Then slowly poor in the oil and after a while slowly the water.
Now if it’s right the dough will become like a ball, if it isn’t like this look and feel the dough.
Is it too wet poor some more flour in it, if it’s too wet poor some water in it. The right structure of the bread is like bubblegum al little sticky on your hands but you can easy get it from your hands.

Now put the dough in the bowl and wait 30 minutes, and cover it with a wet towel
After the 30 minutes you can knead the dough again just with your hands (you can going wild on the dough hit it, give a rough massage…and roll)
Put aside another 60 minutes…if you don’t have much time you can also take a shorter time.

Now it’s time to put the oven on 200 degrees Celsius, put the bread in (I made a shape of a big fat pancake) and put your timer at 20 minutes. After 20 minutes feel if the bread is a little hardened and make a hollow sound. If this isn’t the case put it 5-10 minutes more in the oven….
So time to have breakfast I think maybe with some home made spread?

 

Endive mash hills with a river of tofu stones….and a good discussion

A week full of rain, but nice days with the American couchsurfers (Jenny and Greg) in our house. We went to the Anne Frank house, it’s terrible I didn’t went before, when I was younger I even made a presentation about Anne Frank…shame on me.
It was interesting to see how big the house is and in the end, you had really difficult issues about freedom to talk about. I am glad I am not a politician, sometimes it’s really difficult how far will you go about freedom of speak and when is something discrimination!
For me I think everybody has to respect each other, whatever their religion is or where they come from…

I have one motto, treat the persons/friends like the way you want to be threatened!

Anywayzz …Jenny and Greg, I liked the discussions we had about a lot of points in the world, like health insurances, animal rights, religion, how people lie to one another, money issues and so on….
And Jenny your recipes-blog is going to be awesome, and the food you made was delicious!
So here you get my recipe I made for you! and the potatoes are originally coming from South America!

Dutch endive mash hills with a river of tofu stones!!

Ingredients for the endive mash hills (4-6 persons)

2 kilogram potatoes washed and with peel
1 kilogram of endive (also for garnish)
1/2 cup rice milk
4 1/2 tablespoon curry powder (I had curry madras)
1/2 tablespoon chilli powder
1 cup roasted almonds
2 tablespoon parsley
2 onions, one white one red! cut in little pieces
3 apples
2 tablespoon of apple vinegar
some pepper and salt
garden cress for garnish
1/2 lemon his juice

For the river of tofu stones

500 gram of organic non GMO tofu, drained
some coconut oil for frying (no tasting coconut oil)
2 tablespoon of soya sauce (shoyu sauce)
2 oranges ripped of their juice
1 of the orange you get orang zest from

Kitchen tools!

food processor
(or a grinder and masher)
1 cooking pan
2 frying pan
a wooden spoon
a knife
a bowl

lets start…

Begin with the longest preparing ingredients, that are the potatoes just put them in a cooking pan and poor some water in it and bring it to a boil (for the environment put a lid on the pan), then let them boil for circa 15 minutes

In a meanwhile prepare the tofu, drain the tofu so most of the water is out the ‘brick’, then fry the tofu in a frying pan with the coconut oil…You can see if they are getting a brown colour they are ready to marinade.
Get the bowl and put together the shoyu sauce, orange juice and zest, mix it well. When you put the tofu out of the oil lay them on some paper towel to get rid of the too much oil-leftovers : )
Now put them in the bowl and mix everything together!

Back to the basic things to do, wash the endive and cut them in little pieces like, 1 inch (set aside) now get the almonds grind them or put them in a food processor they must become little chunks, time to roast them, just get a frying pan and heat the pan without oil, throw the almonds in a let them get tanned! (set aside)

Of course the onions has to be cut also, so get the peel of and slice them with a knife and take the same  frying pan as the almonds and quick bake them with some oil till they are glassy (set aside)

The potatoes will be ready by now, mash them and poor some rice milk, lemon juice and apple vinegar in it so it gets like puree, then poor the spices in mix very well ( I was just lazy and used the food processor to do all this work for me)
Put the purée in the pan, or it’s still in the pan and mix together (with the wooden spoon) the endive pieces, purée and apple pieces.
Everything is ready by now get the plates,  be creative and make a wonderful landscape of it with two hills of endive mash, between a river with stones of tofu and orange marinade, and some snow felt out of the sky made of almonds and some pepper and salt. Grass as weed (garden cress)

With the pepper and salt you can choose how much you like, I think it’s always difficult how many salt and pepper people want, I just used to use no salt at all

Enjoy your meal!

The tomato

beautiful red, tasty and juicy! It’s the tomato, you can bake or eat it raw. Is it a fruit or a vegetable, for me it’s a vegetable, but I heard often, it’s a fruit.
You cannot eat the plant of the tomato it’s very toxic, also eat only the red tomato, because in the green tomato there is still some toxic inside…..
When do we put the tomato seed in the garden.? (according to west-european climate)

The seeds you will grow surround the date of half of March or half of April, let them grow inside your house. Its warm inside the house but beware they get enough light! A best way of getting nice tomatoes is to put them in a greenhouse when they are ready to put in the garden.(In the Netherlands sometimes the weather isn’t very well for  the tomato to grow, it’s to cold and rainy that’s why a greenhouse is better).

You put the seeds surround the end of April in the garden, if you don’t let them grow inside the house. Beware you get some bamboosticks where the plant is growing because when the tomatoes are coming on the plant, the plant become heavy and can break or all the tomatoes are laying on the ground. The tomato plant who growed inside the house you put in the garden at the half of May till the end of June.

Nice solution.

When you put your tomatoes in a greenhouse you can make ropes from the beginning till the end of the greenhouse and bind up the tomatoes on the ropes

When you can eat the tomato?

You can eat the tomato when they are red, enjoy the taste of fresh tomato picked out of your own garden. It’s getting cold outside and you have a lot of green tomatoes still, pick them and let them getting red inside the house!!!

The vitamins

The tomato they say is full of cartenoids (this is against cancer)
And also the vitamins B1, B2, B6 and C, potassium,phosphorus, magnesium and last but not least carotenes*

TCM= Traditional  Chinese Medicine

very cooling thermal temperature, sweet and sour flavour. Build the yin fluids and relieves dryness and thirst, tonifies the stomach and cleans the liver, purifies the blood and detoxifies the body in general. Encourages digestion (is used in cases of diminshed appetite, indigestion, food retention, anorexia and constipation).

Relieves liver heat and accompanying symptoms (high blood pressure, red eyes, headache) Area’s of stagnant blood in the body, tomato can be used as a food and as an external pack of the raw finely slices fruit on the stagnant side.
The tomato alkalizes the blood (useful in reducing the acid blood of rheumatism and gout)
Green tomatoes that are ripened later can weaken the kidney-adrenal function

Caution: Tomato upsets calcium metabolism and should be avoided in cases of arthritis. Too much tomatoes are weakening for everyone**

*from the internet
**Paul Pitchford Healing with whole foods

the zucchini…

It’s a wonderfull and big plant, you can eat also the flowers (as tempura for example)!! It’s nice to make the plate look colourful! You have yellow, green, spotted zucchini I have the yellow one now in the garden, don’t let the zucchini’s growing to big, because the taste will be less and less. And how more often you pick the vegetable, the more vegetables you get on the plant!

when to put the seeds to the ground?

in April and May you can grow the seeds inside of the house or under some glass outside. In June you can put the plant in the ground, beware you put a big space between each plant like 1 meter The plant is becoming a very huge plant. It’s a easy plant, they don’t get quick diseases

nice solution!
You can put this plant next to a sunflower, where you grew the bean in. I saw (only with a pumpkin plant) when we were a the botanic garden in Utrecht. (they told the Indians were planting like this way) The plant is a good ground cover! Put some straw underneath the plant so the vegetables wont be rotten away


when are the vegetables ready to eat?

The flowers you can eat as best when they are just young and fresh, the zucchini you can eat at the best when the are like 10-15 centimeters

Which vitamins/minerals the vegetable contains?

Potassium, Phosphorus, Magnesium, Calcium, Sodium, Iron, Manganese, Selenium, Zinc, Copper.
Vitamin C, Niacin, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Pantothenic Acid, Folate, Vitamin A, Vitamin K, Vitamin E*

TCM=traditional Chinese Medicine

yin, cooling, refreshing property! They overcome summer heat and are also diuretic. Eating with the skin for overcoming edema or difficulty urinating.
too much of eating the zucchini can diminish the ‘middle heater’ energy and warmth necessary for good digestion**

*http://www.healthalternatives2000.com/vegetables-nutrition-chart.html
** Paul Pitchford healing with whole foods

bozkov and some way of dutch “hutspot”

Still having a hammer in my head of yesterday, my boyfriend had to work on Valtifest it’s a nice party with people all dressed up…the theme was all in the family! We had babies, Amish families, take care bears, daddies, supermans, where is wally, batmans, twister games, family trees and so on….walking around!!
I was like a mother, father and grandma in one, walking around with a baby-doll, moustache and curlers/some knitting work  in my hair. And I danced for life and drunk too much wodka..

The Czech people (Lukas and Petra) we had on visit here in Amsterdam, cycled around to the beach!! In the night they were very tired…(Guys I am proud of you you did it…it’s a long trip you did)
So we 4 were all tired, they physically and we mentally : )

A couple of days ago I made some nice traditional Dutch food (called hutspot), for our guests, on a different manner, normally you put together 3 big baked onions cut in rings, 500  gram carrots and 500 gram potatoes and mash this all together, maybe some pepper and salt ( and I remember sometimes you put white beans (not masht) through the mash) This is how I made the traditional hutspot like ‘modern’ food : ) (now it isn’t real hutspot anymore)
Next time I will enjoy it with bozkov the ‘rum’ of Czech, thanks for the nice present I love bozkov its memory of Czech Republic and a nice taste.

The ingredients (4persons)
for the pommes de duchesse
“or maybe you can make it with bramborak (potatoe-pancake recipe will come later on, you Czech know how to make it ; ) in the next blog, and decorate the pancake!!!”

2 big carrots
some pepper not grounded (like 1/2 tablespoon)
1 kilogram of potatoes
some salt if you like
2 tablespoons dried rosemary
2 tablespoon dried parsley
water for boiling
some oatmilk to make from the potatoes puree (maybe 1/2 cup)
some rose petals and purslane for garnish
(beware the rose petals are not chemical sprayed)

for the carrots

500 gram of carrots, cut in the length of the carrot in half
2 tablespoons of balsamic vinegar
1 teaspoon of grounded star anise
1/2 cup of water

for the sauce”
2 big onions, red and yellow cut in rings
250 gram of mushrooms
3 cloves of garlic
1/2 juice of a lemon
some pepper
some oil
1 little leek cut in slices

Seitan (long preparing time)

You see how I made it for the boerenkool early in my blog, but instead of ginger, soysauce I put in some mustard seeds (like 1/2 tablespoon) and some bouillon (the half of normally you make soup of, otherwise its getting too salt) And I made look alike sausages.The water where you boil the seitan in you can put over the top of the seitan as a gravy thing
( I put the recipe at the bottommost place of the blog)

The kitchentools

a saucepan
a frying pan
a masher
a piping bag
a wooden spoon
an oven

Lets make the duchesse first, boil the potatoes and carrots till they are soft ( I think circa 15 minutes of boiling). When they are ready put away the cooking water, mash the potatoes/carrots and put in the herbs/spices. Mix very well. You just make puree of the potatoes, make it not to wet and not to dry, you must put the mixture in the piping bag later and you will make great shaped potatoes heaps on the baking sheet.
And let them bake in the oven for 20 minutes on circa 200 degrees Celcius

In the meanwhile you can prepare the carrots, wash them and get a saucepan, poor the water, balsamic vinegar and star anise together in the pan and mix. Put in the carrots and boil (like 10 minutes) till they are soft ( this part is finished)

Now lets make the ‘sauce” just put some oil in the frying pan, when the oil is heaten up put in the onions, and garlic and bake very short. Now also bake the mushrooms together with the onions and garlic. Also bake this very short. Time for the lemon juice, leek and parsley to get in, mix this all together till the onions is glassy and the mushroom are darker from colour. Be careful you don’t ruin the nice onion rings

Bake also the seitan in the frying pan, apart from the onion mixture.

Probably everything is ready now!! Lets make the plate look nice, here I have an example for you to get some ideas…….

Eet smakelijk/enjoy your meal

the seitan first ( very long time 4 hours)

3 cups of speltflour
3/4 cup of whole wheat flour
1 to 2 cups of water
some dashes of pepper

for the sauce (to simmer the seitan in)

2 cups water
bouillon powder
1/2 tablespoon not grounded mustard seeds

What you need

a bamboo steamer
a cooking pan
your hands (and a bowl) or a mixing machine with dough hook

How to start

It’s easy to make but it’s a long time to prepare..so get some nice music. Put the flours and pepper together and mix, while it’s mixing you poor carefully the water in, knead it till it’s getting smooth.
Finished? make little sausages from the ball, like 4 centimeters thick and very long (what fits in the bamboosteamer)
Now it’s ready for steaming, steam the sausages for 20 minutes. After they steamed let them cool..when it’s cold make little pieces of the roll like 2 cm at thickest point.
Get the cooking pan put the ingredients of the sauce in it and also the seitan, now simmer for 3 hours while you stir occasionaly. I just put after 1 1/2 hour more water in the cooking pan….

So when it’s finished after 3 hour it’s ready for using, just bake in a frying pan till it’s got a darker color!!