the most beautiful garden…..celery/kiwi smoothie

Today I went together with a photographer across the neighbourhood, a jury has selected the 9 most beautiful gardens of this neigbourhood in the North of Amsterdam. We had to make photos of the garden with the people who live there, what a great stories we hear and what a friendly people. I had a great day, the children enjoyed themselves by carrying the poles with a sign (you are nominated for the most beautiful garden).On the 14th of september, the most beautiful will be selected, at the green day here at the zonneplein.
Anyway we are finished now, just as I finished the smoothie week. Here you will get the last recipe!

Ingredients for the celery/kiwi smoothie (2-4 persons)
A recipe I picked up somewehere from the internet I don’t know the source anymore, sorry)
3 stocks of celery
1 banana
4 kiwis
2 cups of water

Kitchentools
a blender/Magimix with smoothiekit

Let’s start….
Wash the celery, peel the kiwi and banana. get the blender/Magimix. Make them smooth by using the foodprocessor/blender at last pour in the water. Enjoy this one, if you don’t like celery don’t make it 😉

enjoy

cycling…cycling and time for another smoothie (vegetables smoothie)

This morning it was cloudy, but me and my brother (and of course Kaya and Yvi) went cycling through the twiske, searching for playing gardens and looking at the nice water and nature.
Finally home I gave my husband the smoothie I made this morning, I said I didn’t like it so much, but you can still drink it (he had the same). I have this recipe from the internet but I really don’t know from where.
Anyway I still give you the recipe you never know maybe you like it…I think it’s from this video or a variation
http://www.youtube.com/watch?feature=player_embedded&v=wsWKcXf4dlE

Recipe for the vegetable smoothie (2-4 persons)
3 stalks of celery
1/4-1/2 avocado
+/-1 cup lambsquarters
juice of 1/2 lemon
1/2 cup purple basil
1/2 spicy pepper

kitchentools
a blender or Magimix smoothie kit

lets make the juice…..
just blend it all, take some nice glasses and drink. It’s a different smoothie and I must say you like it or not….This is really green!

Enjoy

a little healthy delicious great snack…..apple-celery rice rolls (flower power hippie rolls:))

I forgot about them and then a friend of my, made them at her home, wow she made them great of taste and she inspired me of making them also again at my home. It’s easy and you can make them every time different, this little healthy snacks has many ways to make them perfect of taste.
Yes I am talking about rice rolls, they are like spring rolls, only with rice paper and not cooked just raw.

The ingredients for 8 rice rolls
8 sheets of rice paper
1/2 cucumber
1 string of celery
1/2 green sour apple
4 carrots
4 leaves of chard
flowers, like Indian cress leaves and borage to make the rolls colourful
(if you like some red hot chilli pepper, my boyfriend thought they needed it, I liked the taste)

kitchentools
a knife
a cutting board
a bowl filled with water to soak the rice papers

How to roll………
I would say first wash the vegetables, and let them dry!
Get the cutting board and a sharp knife, cut the celery string in 8 very thin strings, the carrots in half, leaves of the chard each in 4 pieces, the cucumber must be 8 pieces also (strings). The green apple I cut first in half and made thin slices of them and after I cut every slice in 4 strings!
Sort them out on the cutting board and get the bowl with water
Put in the 8 leaves of the rice paper, wait till they get soft and slimy, get one paper out very slowly, with to hands and with care. They break very quick.
On a flat underground you lay the paper down, fill the paper with a string of each vegetable and some apples and flowers. Beware your vegetables are 1 cm from each side, so the vegetables can be rolled into a roll, and you don’t have vegetables coming out of the sides.
Here under you have pictures, how to roll! (thank you Marjon for the great explanation)

First fill the rice paper with the vegetables (1 string celery, 1 row of carrot, 1 row of apples and so on), they must be shorter as the sheets

Roll the vegetables into the paper, just one turn

Fold in the sides
and roll further till you have a perfect roll, maybe it needs some practise but everybody can do this! Do it very tight but with care
So now the rolls are ready really fresh and raw, maybe what I say before if you like more taste from it, maybe put in some pieces of chilli pepper or maybe some sesame seeds. I liked this taste. You can make so many combinations with this rice roll, different vegetables and spices…..Nice as a snack or side dish, or instead of a salad

enjoy this healthy snack

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

 

 

 

Kosher versus vegan…..

Wow it’s amazing to have two persons from Israel in the house, I don’t know much about Israel only the never-ending problems and the funny g like we have in the Netherlands!
nice to talk about their country and of course the lot of difference, it’s funny they told me about Shabbat, it’s every saturday and you are not allowed to use electricity, bus, bicycle and of course they tried to explain me about Kosher food. I think it’s difficult to be kosher and there a lot of rules, about the milk must be seperated from the meat, and the meat must be kosher also. I thought it’s very interesting so I searched on the internet for more information and especially where you can buy kosher food in Amsterdam, I never searched for it and they asked, but I didn’t had an answer, but I think if you are a vegan you are very kosher or not (and what about the hygenic rules)? Maybe someone has an answer for me, I think it’s very difficult.

But I really enjoyed the time being with them in Amsterdam and walking around, at the redlight district, waterlooplein and find the Haagen-daz (it’s kosher they said!) so funny, and I made some real nice Dutch ‘snert’ for them (snert is a dutch peassoup) they ate it almost all, you go girls !!
For you the recipe, maybe for home, but I think the heat in Israel won’t make you desire for some Dutch wintersoup!

The ingredients (4-6 persons)

500 gram splitpeas, dried ones
1 string of celery cut in slices
100 gram of potatoes (cut into little pieces so they will be sooner ready)
50 gram of endive for garnish
2 1/2 liter water
3 tablespoons of apple vinegar
2 tablespoon of savory
some parsley
Some bouillon to give it more taste ( I put circa 1 tablespoon of vegetable bouillon powder)
Seitan for 4 persons (http://en.wikipedia.org/wiki/Wheat_gluten_(food)
1 big onion
I had also some mushrooms (like 100 gram)
some oil for baking

Which kitchentools you need

a cooking pan
a stove
A food processor
a knife
a frying pan
a wooden spoon
a colander
some bowls for the soup

Now let’s begin to make the ‘snert’

Just put the water together with the split peas in the cooking pan and lets boil it for 1 1/2 hour. It’s a long time and don’t forget sometimes to stir (otherwise the peas will stick on the bottom of the pan)
So you have a lot of time to cut the onion in slices, the carrot in slices, the mushroom in slices,put in the onion and the mushrooms in the frying pan and bake them till they are ready ( set de frying pan aside).

When the split peas and the water is swompy you put in the potatoes,the herbs/spices, the bouillon, apple vinegar and the carrots/celery ( carrots/celery you will put above the cooking pan in a colander)
Let’s boil for 10 minutes tillt he carrot is soft. The water mixture you will puree in the food processor till it’s smooth and very thick, put back in the cooking pan. Now blend the mushrooms, carrots and onion in little pieces and blend them not like smoothlike.
Put this together with the green swomp in the cooking pan, now it’s time for the finishing touch, bake the seitan till it’s got a darker colour (and don’t eat too much of the seitan when you are baking it : )).

Get the bowls to put the soup in, pour some soup in it, on top you will sprinkle some endive and some seitan.

Eet smakelijk and enjoy the winter dish and imagine the winter wonderland  and snow