amber alberda and fries of celeriac

This recipe I have from the book from Amber Albarda, a friend of my is very happy she read her book so I was curious why….and I understand….. she is very good in writing what food does in your body, she explains very well the reason why you better eat whole food and not refined! I took also lessons about food and read a lot and I must say I agree with her point of vision. Always nice to read a book what is almost in line with your ideas of what to eat and what to leave…:)

Celeriac fries 2 persons
1 big celeriac (500 gram)
4 tablespoons of olive oil extra vierge
2 tablespoons of unrefined agave syrup
2 tablespoons of cumin seed
1 tablespoon of Celtic or himalayan salt
2 cloves of garlic minced
4 twigs of fresh thyme just use the leaves

Kitchentools
an oven
a oven plate
a knife
a cooking pan
a bowl
a colander

How to make………
Get the celetriac and get rid of the peel, wash it and cut it in pieces like fries (first make slices and then rectangles). Get the cooking pan and poor in some water! Cook the fries for 3-5 minutes till they are more soft.
Get rid of the water and put the fries in a colander to ‘dry’ them in the meanwhile you can make the ‘sauce’. Put all the ingredients together in a bowl ( olive oil extra vierge, unrefined agave syrup,cumin seed, Celtic or himalayan salt,garlic and thyme leaves) mix very well and it will become a sauce. Get the bowl and put in the fries, with your hands you spread the sauce all over the fries, be careful otherwise you will break the fries.
time to get the oven plate, covered with some baking sheets. Lay down the fries and they aren’t allowed to touch eachother ;).
be sure the oven is on 200 degrees celsius and bake the fries for 15 minutes, then turn them around and bake for another 15 minutes.
Pling time to get them out, they are really fantastic to eat!

enjoy

pro-biotic,supplements and zucchini cake

I love library’s, so many interesting books ans so much books. This time I am reading about pro-biotic, pre-biotic and meta-biotic how well they are for the intestines and immunity and a good health (kefir drink I want to make anyway this year, it is a good pro-biotic) .
I am  also reading  a book about supplements. For me supplements are needed when you have unbalances, but maybe this book will change my opinion. At least it gives me a good view about synthetic supplements I never thought about. How can you make a real copy of the original, without all the factors what make the vitamins or minerals work? You cannot live on supplements, so there is still something in real food what they can’t make, also the books tells me that the basic from al lot of synthetic supplements are chemical substances. I don’t want this in my stomach….so I will continue reading the book and going to make my opinion complete after.
But now time to make the zucchini cake, I had the recipe from someone from the gardening project and it is delicious and also a releave after eating to many zucchini soup and so on. Because when the plant is giving vegetables it won’t stop, it goes on and on!

Zucchini cake 24 centimetres
1 1/2 cup and 2 tablespoons of mixed spelt flour and all purpose flour
1/2 cup of agave syrup (or sucanat if you like) look a the structure the pie will have it can be to wet if you use syrup or to dry if you use sucanat, so put in some flour if too wet or some ‘milk’ if it’s too dry.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 salt (not necessary)
4 minced cloves
1/2 tablespoon of organic lemon zest
1 tablespoon of nutmeg (fresh grated from the ball)
2 teaspoons of ginger powder
1 cup of rice milk (or other milk if you like)
1/4 teaspoon of apple vinegar
1/4 cup of olive oil
1 teaspoon of vanilla extract
1 cup of grated zucchini

kitchentools
an oven
a spring like 24 cm
a rasp
a bowl
a whisker
a cup, tea- and tablespoon

lets make the pie
Put all the dry ingredients together into the bowl and mix well! In the meanwhile you put in the vinegar togehter with the milk and set aside for 5 minutes. Time to grate the zucchini. Love this job put beware of the fingers :).
Mix the vinegar, milk, oil, agave syrup, lemon zest, zucchini into the bowl with the dry ingredients , now all the ingredients are in the pie. Mix very well till you get a nice dough, it’s wetter then bread dough and thicker then pancake dough.
Time for the truth, put the pie into the oven at 175 degrees Celsius for about 25 minutes. The pie is ready when you put in a sharp knitting needle and the dough won’t stick at the needle any more. Of course you can test also with other sharp things like a fork or something else.
Easy, not too sweet and a good solution when there are to many zucchini’s growing at the same time in your vegetable garden.
end zucchini cake

Enjoy and thanks to Fiona and it’s based on the recipe from not for rabbits

crackers….finally

This I wanted to make already for a long time. But always something came in between, but this evening i made them. I was so hungry I wanted to snack, I just already two tangerines. Still had the feeling I must eat more 🙂 So i looked upon the internet and saw a recipe for flaxseeds crackers….yes this is going to be the snack for this night.
And for the next morning for breakfast or fore the children as a snack or lunch.
Here you can make it also…

Ingredients for 20 crackers
80 gram flaxseedsflaxseeds crackersingr
60 gram pumpkin seeds
50 gram sesam seeds
60 gram of sunflower seeds
175 millilitre of water
a dash of shoyu (soy sauce)
(some salt as you wish, I did without)

Kitchentools
a bowl
a spoon
an oven
baking paper

How to make….
Get the bowl, and put in all the seeds, mix this by hand, with a spoon. All the seeds are mixed well?
Put in the water and shoyu and mix again, let stand for 30 min or a little more. The water must be soaked by the flaxseeds.
If you think the ‘dough’ is ok, get the ovensheet, cover this with the baking paper and spread the mixture on the baking paper (something like 2 mm)
flaxseeds crackers baking plateTake a knife and alreay cut some crackers out (this is quit a job, you must do it carefully), when the crackers are baked you only can break them.
The mixture is now ready for the oven, bake them like 175 degrees celsius, for 25 minutes.
And voila the crackers are ready to be eaten! Let the morning be great with this crackers!
flaxseedcrack endEnjoy

measuring……..parsnip/carrot dish straight from the oven

Last weeks are really exiting and very busy, with the garden project and of course school and the children, and also Japan what is already 1 month away!
Today we measured the individual gardens, wow time to go on the land, next week we are going to divide the ground to the gardeners…..I a soooo happy with this movement, we (the green house/het groene huis) did a great job together with people from this area in Amsterdam. I cannot wait to put the seeds in the ground, to be there in the summer with nice people, with some fire in the night and a nice cold beer after a day of hard working in the garden…dream on and let the dreams come true 🙂
So maybe I can make this dish I made last week with my own carrots and parsnips

Ingredients for the parsnip/carrot side dish (4 persons)
500 gram of parsnip, cut julienne
450 gram of carrot cut in thin slices (like 1 cm)
5 cloves of garlic just with the peel
some twigs oregano
4 tablespoons of oil
some salt and pepper to taste

kitchentools
a baking dish
a knife and cutting board
some good mood
a bowl

Let start….
Cut all the vegetables, de parsnip in julienne the carrot sliced, and the cloves you don’t have to do anything with it (even leave the peel on).Put the carrots and parsnip into the bowl and mix with the oil, be sure all the vegetables are covered with a little bit of oil!
Get the baking dish and grease the bottom with some oil, put in the garlic and carrot/parsnips..
Time to put the oregano twigs in the baking dish, mix everything well so you get a nice coloured mix of food!
This baking dish you must put in the oven for 45 minutes on 175-200 degrees Celsius, it is ready when they are soft.
This is really nice with some rice or some seitan on the side.

Enjoy

Serious business…….Pumpkin with tahini/tamari

Really now the school is getting serious and I have to be very serious. I know I do know a lot about food, but still to give people advise, especially on a way to thread disease, Makes me really nervous.
We got a instruction to help 1 human and to write it down what we are doing and what kind of advise we gave to help him/her. It is our last mission of the school
Also I had to speak about a book, I am was reading, on the 13 Th of February. I can recommend it to you, it is called food as medicine by Ted Caldecott. The book is really informative and nice and easy written, has also some recipes on the end. The book is about food and what food can do for the human and what is healthy and of course it is a nice introduction to the Ayurveda, but also other diets are lighten up 🙂
I made today a recipe from Ted, I made it as a side dish and I really liked it. It was a different taste for me and again another method to make a pumpkin nice and less sweet.

Ingredients for Pumpkin with tahini/tamari..(2-4 persons)
1 large butternut cut in slices 2,50 centimetre max
1 thumbsized ginger minced
3-4 tablespoons of  tamari
2 tablespoons of tahini

Kitchentools
a bowl
a oven dish
a whipper

 

How to start……….

Get the bowl and mix the ginger together with the tamari and tahini (sesame paste). Till it’s like a sauce! Cut the pumpkin in nice slice maximum at 2,5 centimetres thick.
Grease the oven dish a little with some oil and put in the pumpkin on top of the pumpkin you put the sauce you just made.

Put the dish for 45 minutes in the oven at 175 degrees Celsius, till they are lightly browned and soft. Now it’s ready to be eaten

You can make also an Indian variation.
Mix cinnamon, nutmeg, ginger, cardamom, black pepper and clove, mixed with jaggery and oil (he used ghee, but isn’t vegan of course)
enjoy/आनंद लें