real breakfast……buckwheat with vegetables

Normally I eat in the morning flakes (oat,7 grains and so on) in my rice milk, with maybe some dried figs or whatever I like, with my flax seeds oil and dried grated coconut.
Jammy the porridges I really like, easy to digestive for me and eat, also for the children and full of healthy stuff.But this time I made a ‘real’ breakfast with full grains, buckwheat if you want to know 😉
I must say this is more savoury flavour so I must get used to the taste, but I want to get used to eat, because this is a good meal to start the day with also for not snacking in between, I am just want  changing my life a little in the day I want to have more rhythm  3 meals and try to bring the Ayurveda life into my life, till know I am happy what I already reached. Eating 95 percent organic, when I make my own meals.
I eat more locally, ok sometimes my avocados, use more herbs and spices in my food. Try to chew better, enjoy the dinner time, I always make the time special with nice candles. Before I only ate healthy but didn’t chew well, a lot of time I didn’t even tasted what I was eating very well.
Also I go to sleep at 22;30 (or around) and wake up at 7;15 hour. I like it, I think after a while you feel more rest, you get more stable life, without stress, more productive, less tired.
ok this was very serious babies, but that’s what I am into now……..
So here the recipe for real breakfast

Buckwheat with vegetables (2 persons)*
1 cup buckwheat (4 days fermented)**
2 cups water
1 tomato cut in tiny sizes
2 handfuls of lettuce or other green leaves
some pumpkin pieces (size of a tomato cut in tiny pieces)
some Celtic salt
1 teaspoon of tamari
2 tablespoons of tahini
2 handfuls of sprouts

kitchentools
a jar for fermenting the buckwheat
a cooking pan

How to begin….
**The first 4 days you are busy with fermenting the buckwheat, because you want to make it more digestible. So what you do is fill a jar with 1 cup of buckwheat and water, let stand 24 hours. (you can do this also with other grains to get rid of the Anti Nutrient Factor)
The second day save 10 percent of the water, get rid of the other water, fill with some fresh water and the water you set aside. The third day you do the same, the fourth day also! On the 5th day you can use it for your ‘porridge’

Now let’s make the breakfast dish, clean all the vegetables and cook the buckwheat grains with 2 cups of water for 30 minutes. After 10  minutes of simmering you poor in the pumpkin
The tomatoes, sprouts, celtic seasalt and lettuce you put in on the end (when the buckwheat cooked long enough), inclusive the tamari (you can use also other spices, if you like)
So when you took all the steps you are ready to serve

Enjoy it will gives you energy you like!

*based on recipe by ted Caldecott food as medicine

 

 

here we go….seaweed salad

The garden is getting ready like the way we want it, rid of the square-gardening method. Time to make a new plan, I want a little herb-tower in the garden. I want to learn more from the garden and what is happening in the garden. Yes I am more into permacultuur now (ok I was already ‘the idea’s are great’ but now I can go and experiment in my own garden), reading about it. It is also a preparation for the real works, when the gardens on the melkweg (here in Amsterdam North what I told you about. A big project 4, soccer fields are free, and some buildings, there is going to be a beer brewery, a kindergarten totally eco-friendly, the gardens to grow your own vegetables. Anyway in short a project where you can show people how the food is growing, how to use, the whole process and also how good you can be with the environment ) are coming.
On the 15th of February we definitely know if what we want to make also can realise. So make a pray for us. I have a good feeling. And of course when the garden here is making progress I put it on the blog for more ideas and when the big project is starting……really can’t wait!
Anyway here I have a recipe for a nice side dish salad with arame. You can use this recipe also for a complete meal with for example basmati rice, but you have to 4 double the recipe (2 persons)

Ingredients seaweed salad( for 2 persons)
10 gram arame (seaweed) soaked in water for 10-15 minutes after washing it 3 times
1 clove garlic minced
1 slices of fresh ginger 1 cm thick minced
some sesame seeds as garnish (1 tablespoon)
1 tablespoon of tamari
100 gram fresh spinach leaves
5 mushrooms cut in slices and then in rectangles
some sesame oil

kitchentools
garlic-press
a wok or frying pan

Lets start….
Wash all the vegetables, clean the mushrooms and get al the stuff ready to make cooking easy.
The arame you have to wash 2-3 times and then soak in hot water (not cooking) for 15 minutes.
Get the frying pan, put in some oil and the arame , garlic, mushrooms and ginger.heat the oil slowly. Bake the ingredients for 1 minute or so and then poor in the other ingredients and bake till the spinach is shrink a little (let the green colour be still fresh and not too dark, but this is your choice)
Put of the gas and put on top the sesame seeds as a garnish. Ready for eating!
Enjoy!

Noorderparkkamer………hot banana-chocolate

Waiting for the summer, yesterday I had a little summer feeling! We went to a little party here in the north of Amsterdam (noorderparkkamer, Dutch). There was music, making your own hat (for the children) food, beer and a lot of great people, but the weather must become better it’s still too cold. There was some sun, but the temperature was 17 degrees Celsius. So today I really wanted hot chocolate…and I thought maybe I have to try some hot chocolate with banana look if it’s great of taste. …and yes I liked it especially with the coconut whipped cream!

Make two cups of hot banana chocolate….
ingredients
2 cups of rice milk
3 teaspoon of Dutch processed cacao
1 teaspoon of rice syrup
1 little banana
some whipped cream see other blog
some roasted almonds crunched in a mortar to sprinkle on top of the whipped cream (optional)

Kitchentools
1 saucepan
2 mugs
a frying pan
a mortar

Let’s begin
puree the banana till it’s liquid, in the meanwhile you can heat up the milk in the saucepan. Roast the almonds in the frying pan without oil. When the milk starts to boil, take the saucepan of the heater.
Mix in the cacao, rice syrup and banana. Ready to poor in the cups, on top you put some whipped cream (I did a little orange juice in the whipped cream, 2 teaspoons). On top you sprinkle the almonds (what you crunched in the mortar)
Also nice is hot chocolate with rum…yammie

I would say enjoy the summer with hot chocolate 😉

queen becomes king…..and okonomiyaki

Happy queens-day, the Netherlands celebrate today their last queens-day, free market, party and…..the throne change. Our queen gave the throne to her son, so next year it’s going to be a kings-day. Amsterdam will be very crowded today, I didn’t want to come in the city centre, but here in north of Amsterdam, my friend and I bought already too much on the free market, a tractor for the kids, a jacket for me, kitchentools for the kids, clothes for the kids a brownie for my friend and so on.
So pancakes was really fitting in todays program, but of course no normal Dutch pancake, but a Japanese pancake okonomiyaki, a vegetable pancake.
Again thanks to Hema, I must say you need a lot of ingredients but it isn’t hard to make keep your head at what you are doing.

Ingredients for the okonomiyaki, or the vegetable pancakes for 2 persons (she said for 4 persons)*
for the dashi stock
Dashi stock for 3 cups
3,5 cups of water
kombu kelp, 10 by 5 centimetres
for the pancakes
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1 cup of dashi stock
2 teaspoons of white miso
1 tablespoon of mirin
1 tablespoon of sake
2 cups of Chinese cabbage finally shredded
4 frsh shiitake mushrooms, finely sliced
4 scallions finally sliced
2 tablespoons of pickled ginger cut in pieces
salt to taste
1/4 teaspoon ground white pepper
sunflower oil for frying
1 sheet nori seaweed, toasted and cut into fine strips (hold the sheet over the gas of the stove until it crisps (do not touch the flame otherwise the sheet will burn)

for the sauce1/2 cup of dashi stock
1/2 teaspoon potato strach
4 tablespoon of tomato ketchup
1/4 teaspoon of mustard
2 tablespoons of soy sauce
1/2 teaspoon of grated garlic
1/2 teaspoon of grated ginger
2 tablespoons of rice syrup (she said castor sugar)
1 tablespoon of rice vinegar
1 tablespoon of mirin

for the tofu mayonnaise
200 gram of silken tofu
4 tablespoons of vegetable oil
4 tablespoons of white miso
1 tablespoon of white sesame seeds, roasted
2 tablespoons of lemon juice
2 tablespoons of rice vinegar
1/4 teaspoon of ground white pepper
1 teaspoon of Celtic seasalt

kitchentools
a food processor
a frying pan
a bowl to make the stock
a spoon
a knife
a sauce pan
two bowls for mixing

Looks difficult but it isn’t…lets start..
so first make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl!

In the meanwhile you can prepare the ingredients for the pancakes, cut every vegetable, mushroom, ginger and so on, set aside.
Mix in a bowl the all-purpose flour together with the baking powder and set aside.

Let’s make the tofu mayonnaise,roast the sesame seeds in the frying pan without oil, and now put all the ingredients (silken tofu, mirin,oil,lemon juice, pepper, salt , miso and sesame seeds) in the food processor blend until smooth. Put them in a aircontainer in the fridge  so it’s ready for use (you can store it for 3-4 days)

Time to prepare the sauce, put every ingredient in a small sauce pan (the starch, tomato ketchup,mustard,soy sauce, garlic, ginger, syrup, mirin and vinegar) set aside the stock you will poor in it when it’s ready!

Ok the stock will be ready now! Lets make the vegetable pancakes! Get a bowl and combine the mirin, sake, miso and dashi stock.Add the flour/baking powder together with the bowl you just made. Mix well! Stir in the cabbage, shiitake, scallions and pickled ginger. Season with salt and pepper. now you will have a dough!
Get a frying pan and heat with some oil, now it’s time to make the pancakes. She made four pancakes out of this dough, so take 1/4th of the dough put in the frying pan and make a thick pancake from this dough, bake om both sides for 3-4 minutes at each side. They must be golden brown. Finish the dough and put the pancakes on one plate.

Let’s make the sauce, get the saucepan poor in the dashi stock and bring to a boil simmer for 4 minutes and you will see the sauce is getting thicker!

Now let’s make the 4 plates!
Get a pancake, take a tablespoon of sauce spread this on the pancake with a brush, garnish with some roasted nori and some mayonnaise

enjoy/ボナペティ
Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

salt-chamber……scrambled egg

My discovering last day, I was still searching for the kala namak salt. Nobody heard of it, nowhere to get in the shops. So the next step was too search on the internet and what did I discovered, here in Amsterdam there exist a salt-chamber, a shop full of salt and salt.
OMG for me a palace, I just get more into the speciality of products, I want more exclusive stuff and especially to try, unlucky for my man ;).
My mission was complete when I entered the shop, I found the kala namaki. Why this is so cool, because I read on the internet this salt has an egg taste, and yes it has an egg taste!
So here my first recipe with the egg tasting salt, scrambled egg, good for on bread or just as a side-dish.

scrambled egg for 2 persons.
250 gram of tofu, crumbled by your own hands
1 teaspoon of curry powder (I used English one)
1/2 teaspoon of turmeric
1/4 teaspoon of garam masala powder*
+/- 1/2 teaspoon of kala namak salt
some oil for baking

Kitchentools
a stove
a frying pan
a wooden spoon for stirring the egg
a little bowl for the spices

the start….
Get the tofu crumbled by your own hands, the tofu must be as dry as possible. Mix all the spices together except for the kala namak salt. Get the frying pan, poor in some oil. Let the oil slowly getting warm, when the oil is at perfect temperature you can put in the tofu, bake for a short time like 2 minutes, now put in the spices and stir well with the wooden spoon.
Now after like 7 minutes the tofu will be a little brown and be ready to put on bread. But first turn off the gas and sprinkle the salt on top of the ‘egg”.

I would say…enjoy your scrambled egg

*2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon cardamom seed
1 tablespoon whole black peppercorn
1 teaspoon fennel seed
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried hot red chilli peppers, seeds discarded
2 tablespoons ground turmeric

1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chilli peppers in a small skillet over medium-low heat.
2 Toast until fragrant, about 2 minutes.
3 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
4 Spoon in the turmeric, and process to combine.
5 Use immediately, or store in a sealed jar for up to 1 month.
recipe garam masala: from recipes garam masala!

a rocking pasta di pesto….happy new year

Already recovered from new years eve? I hope for you, anyway I recovered but I didn’t had a big party so it isn’t fair!
But really this year I do not want use dried herbs any more. … but  lets talk about the pasta, pasta is for me typical Italian food. I do not know if this recipe could fit in an Italian restaurant, but in my kitchen it’s welcome and I think this pasta is very tasty. Hope you will like it also and after alcohol a pasta meal is more then welcome, I think. It’s filling and fresh and in the meanwhile not too heavy and greasy food. Put on some nice music, get the knife and sing while you are cutting/washing the ingredients, let’s rock in the kitchen

Ingredients of the pasta di pesto (2 persons)
2 persons whole-wheat pasta penne (the shape of straws)
50 gram of rocket
some sun-dried tomatoes cut in little pieces
juice of 1/2 lemon
basil for garnish
1 zucchini cut in little cubes, or whatever you like
1/8 cup of fresh chive cut in tinny pieces
1/8 cup of fresh parsley cut in chewable sizes
1/4 cup of sunflower oil cold pressed
some roasted pumpkin-seeds
3 cloves of garlic cut in slices/cubes
some dashes of Himalayan salt

kitchentools
a food processor
a saucepan
nice shoddy plates
a knife
a cooking pan for the pasta
a colander

The making of….
Poor in the cooking pan some water, put in the pasta and above the pan you put the colander filled with the zucchini. Cook the pasta and steam the zucchini together for 8-10 minutes. (don’t forget to put the lid on the colander/pan.)

In the meanwhile you can start to roast the seeds in the saucepan, be aware you do not burn the seeds. When the saucepan is heated it goes very quickly.
Put the seeds aside.
Get some oil and poor this in the saucepan now you can bake the garlic very short, till they have a touch of gold.Put the fire off

Now time for the pesto, get the food processor and blend the walnuts, rocket (leave something behind for the garnish), lemon juice and sunflower oil. This is all you have to do!

The pasta will be ready now (get rid of the cooking water), so get a plate, on the bottom you put some rocket leaves.
On the rocket leaves some pasta with zucchini, sprinkle some seeds,garlic, oil (like 1/2 tablespoon) and sun-dried tomatoes on top. Get a spoon a bring some pesto on the pasta mountain and finish the beautiful plate with the fresh herbs and Himalayan salt.
I would say enjoy the taste of a nice and easy pasta

bon appetit

How a book can take over my life, at the moment……and sweet-oldbread-toast

Imagine, you go to the library. You just take a book , part 1 of the 18, you just borrow part 1 just to see if you like it. You read it, you have been taken by the story, you need more parts. Next day you go immediately to the library, and take a lot of parts from that serie, so when you finished reading one part, you can start with the next one, so I thought yes…..I can do my junky thing, just read on and on and get into the story all day (without interruption). Till you finish part 3 and discover you don’t have part 4… yes I did…I went again to the library, it was not in the bookcase….ooh lalala I went immediately to some guy who was working in the library, just with a smile on my face because I was so confident , that I was just looking wrong…the guy searched in the computer, he said there are no part 4’s here in the library, maybe he is lost…I was thinking NONONO please…..: ( But then he said ooh there is one but someone has it now you can make a reservation so you get a message when he is back in the library…I thought NO but  ok I payed 1 Euro to make a reservation (it’s against my principles, because always when I want to borrow my books longer someone made a reservation and I still must go on the bike to the library, I always curse those persons, now I am one too, to curse), now I wait and wait. But I found another serie from the same writer and it’s great too! It’s manga from Naoki Urasawa the 20th century boys, and monster I will wait for it  with smart! So hurry up guy or girl…..:)!

Anyway this night before reading I made some nice ‘French toast” (google translate said it, but now I don’t belief it’s the right translation) I think it must be sweet- old bread- toast..
It’s made out of old bread and it has the sweetness like pancakes, so if you like sweet just make this recipe!

The recipe for 8 little bread slices or 4 big ones.

150 ml/1/2 cup of oat milk
1 teaspoon of ground cinnamon
1 tablespoon grinded flaxseeds and 3 tablespoons of water (mixed together)
1 teaspoon vanilla aroma
1 tablespoon brown sugar (maybe you can try some syrup instead of sugar because sugar is not the healthiest ingredient)
4 big  slices of bread or 8 little bread-slices_
some vegan margarine to bake the toasts in
(some banana-slices to put on the toast, or some syrup, or powdered sugar, or strawberries or…or..just what you like)
 Kitchentools
a baking pan
a spatel
a plate
a mortar
a bowl

Lets begin to make the old bread delicious and brand new!
Originally you cut of the crust of the bread, I don’t do this I am too lazy…
So get the mortar, and grind the flax seeds and put the water together with the flaxseed (it’s instead of an egg, so you can maybe use 1 tbsp of egg-replacer if you don’t have flaxseeds)
Then mix this mixture together (in a bowl) with all the other ingredients, only not the margarine. Mix it very well.
Get the pan and put this on fire, let the margarine melt and then get the bread slices, dip in the mixture and directly after they are soaked full of the mixture and are totally wet, put them in the pan and bake them till they are dark brown on both sides (not black please, it’s disgusting to taste and very unhealthy)

Make the bread slices all like this example! Then decorate it nice on a plate with some bananas and syrup, or whatever you like!
Have a nice sweet meal/eet smakelijk

No news….just an ordinary nice Hulky-juice

What I wrote in the title, no news here in Amsterdam. Just tired and enjoying my evening cup of tea, while making this blog!
This morning I made a nice juice with some wheat-grass, apples, cucumber and ginger and I just wanted to share it with you. So a quicky today 🙂

Ingredients (2 persons)
3 green sour apples (granny smith) cut in pieces for the juicer
40 millilitres of wheat-grass juice
15 grams of ginger
surround 100 gram of cucumber with peel! again cut in pieces ready to put in the juicer

kitchentools
just a knife
a juicer for pressing wheat-grass and vegetables/fruits

so lets begin
It’s brainless, just juice all the ingredients. Make it funny with some decoration on the glass. It’s a real green liquid, but ooh soo nice………..
And you can experiment by your own with the ingredients, maybe you like no ginger leave out the ginger for example

Enjoy the Hulky-juice!

Black salsify….right out of the garden

My garden is really almost sand at this moment, next year I hope to have more vegetables for in the winter, like kale for example, they say first there must be frost over the kale and then it’s perfect for eating! Now I had only black salsify in the garden, but this is really what I like! In the Netherlands they have two special names for this vegetables, Ok I will translate it maybe very Dutch to English but at least you will understand. The first nickname for the vegetables is kitchen maids grief and the other is pauper asparagus.
It was an hell to get them out of the garden because I didn’t make sand heaps, but I have a very strong and kind man in the house who doesn’t mind to show his muscles ; ) and he got the salsify out of the ground!
And then I took my gloves and peeled the black salsify, without gloves it will become a mess the name kitchen maid grief is not without a reason!. After I washed it very well and cut them in pieces like 5 centimetres.
Anyway here you get the whole recipe, and it’s really nice with some good baked potatoes and a nice fake meat piece from the vegetarian butcher (http://www.devegetarischeslager.nl/, sorry only in Dutch I think). I was seriously surprised how good the schnitzel and yakatoori taste, normally fake meat who’s vegan has a terrible taste and is very dry…..really worth to go to the vegetarian butcher!

Black salsify (2 persons)
like 300 gram of black salsify, washed, peeled and cut in pieces like 5 cm

the sauce

2 tablespoons of all purpose flower
2 teaspoons white wine vinegar
2 cloves of garlic, minced
some coconut oil
juice of an 1/2 lemon
1 tablespoon mustard (very hot one ; ))
1 cup of soy milk
dashes of pepper

Kithentools
a cooking pan for the salsify
a knife for cutting stuff
a garlic press
a little saucepan

Lets get ready!
So first peel the salsify with gloves on, wash them and cut them in little pieces. Put them in a cooking pan with a bottom of water and bring them to a boil, and simmer them till they are soft (like 15 minutes) (if you want to make potatoes, it’s now the right time to cook them also, so everything will be finished right in time!)

In a meanwhile you can make the sauce.
Put some oil in the saucepan and heat it slowly, after you put in the garlic and sauté for a really short time. Otherwise the garlic will become brown. It’s time now to put in the milk, lemon juice, white vinegar, mustard. Bring this all together to a boil and then put the gas on the lowest position. Pour in the flower and whisk very well when pouring in the flower otherwise you get lumps in your sauce. Now finishing touch with the pepper, as much as you like of course, I put also some green herbs in it like chive, but it’s up to you if you like!

Now the salsify will be ready also, so put on the plate the potatoes (if you made them), salsify with on top some delicious sauce (home-made without a package, whoohoo) and the meatless animal friendly fake meat!

Enjoy your meal

it’s raw!!….corn soup

Last week I am very interested in raw food, I think it’s very well in combination with vegan food. And nice to experimentation..I always watch who’s the chef on the Dutch television it’s a food program, 4 people are going to cook at their house for each other, but one is the real chef….so you have to guess
Last week there was also a raw food lady, she had her own garden and the raw food she made looked very delicious…
Anyway if you don’t know raw-food I’ll explain, you just eat everything raw, you don’t destroy vitamins, you can heat food like  50 degrees Celsius the other people say 42 degrees Celsius (so the food stay alive!).
Now I have for years a book from Charlie Trotter and Roxanne Klein, but always when I looked at it, it was taking so much time to make, but now I dared to make one soup and cashew-cheese…BRAVO!

Yes it’s very laborious and it takes a couple of days, but for this corn soup you just need 2 days!!
So I wanted to share this recipe, it’s not from my own….

Ingredients for the Indian spice mix*

1/2 tablespoons of fresh ground cinnamon
1/2 tablespoons of fresh ground cardamom
1/2 tablespoons of fresh ground coriander seed
1/2 tablespoons of fresh ground cumin

ingredients for the curry oil*

the Indian spice mix
1 clove of garlic
1/2 teaspoon fresh ground turmeric
1/8 teaspoon fresh ground cayenne pepper
6 grains of smoked salt (I don’t know what it is so I just used sea salt)
1/4 teaspoon sea salt
2.5 decilitre olive oil

The kitchen tools

a blender
a grinder
a bowl

The start of making the curry oil, just put all the ingredients together in the blender and blend for 2-3 minutes. You put the mixture in a bowl, put some plastic on it and put it for one night in the fridge!
You must use this oil within 2 days!

The ingredients of the corn soup!*

7,5 decilitre sugar-corn-grains
2,5 filtered water (I just use normal water I just have to use to all this so I don’t have everything at my home)
grey sea salt (I used normal) and fresh ground pepper
1,2 decilitre sugar-corn-grains
4 tablespoons of palm heart
4 tablespoons curry oil

The kitchen tools

a blender
a colander
a food dryer (I didn’t do because I didn’t have one!)

How to start

Just blend the 7,5 dl corn and the water till it’s a smooth purée, get the colander and sieve the soup in a bowl. Now put in the pepper and salt

The garnish for the corn soup, you need the food dryer, just put 1,2 dl in the food dryer at 40 degrees Celsius for 2 hours (they are still soft but also dried)
I didn’t dry the corn, I can understand it gives a bite to the food, next time better!
So cut the palm heart in nice pieces and I would say make a nice decoration of the soup, with the curry oil, palm heart, pepper and corn*

Enjoy your meal

* the recipe is from the book:
Raw written by Charlie Trotter and Roxanne Klein