pumpkin again…..pumpkin and sweet potato couscous

Today I ate something delicious, sweet potato I didn’t ate for along time, so it was time to eat again (because it is so sweet and healthy). So I bought some sweet potato, I had some pumpkin. Also some whole-wheat couscous, walnuts, sun-dried tomatoes and carrot from the garden!
Are you drooling already?
Here is the recipe special for you, the children really liked it also and me also 🙂

Ingredients for pumpkin and sweet potato couscous (4 persons)
800 gram of sweet potato cut in thin slices (3 mm)
1 kilogram of organic orange pumpkin, cut in slices like 5 mm (if it’s organic you don’t have to get off the peel!)ingr coucous pumpkin
200 gram of carrot sliced in pieces of 3 mm
375 millilitre of oatcuisine
pepper to taste
5 teaspoons of curry powder (I used madras)
2-3 tablespoons of olive oil (extra virgin)

240 gram of whole-wheat couscous
5-6 sun-dried tomatoes
handful of fresh mintleaves
1-2 tablespoon of walnut-oil
2 hands of crushed walnuts
Celtic seasalt to taste

Kitchentools
2 baking dishes
plates
a knife
a cutting board
a bowl and little bowl
a whisker
kettle for cooking water

Let the drooling begin….

First we make the oven dish, because this will take 45 minutes (in oven) to be ready. So cut all the ingredients like carrot, pumpkin and sweet potato. Grease the baking dishes with some olive oil. When this is done put in all the sliced vegetables (carrot, pupkin and sweet potato) mix it a little by hand. Time to get a little bowl and poor in the oat cuisine and the curry powder and some pepper to taste, mix well. This mixture you poor over the vegetables and by hand I mixed the vegetables with the sauce!
Put the oven on on 180 degrees Celsius and shove in the baking dishes, lets stand there for 45 minutes (It must be al soft, then it’s delicious and ready)

In the meanwhile prepare the couscous, boil some water in the water kettle. Weight the coucous and put into the bowl.
Cut the sun-dried tomatoes in tiny pieces. When the water is boiling you poor the boiled water on top of the couscous, I don’t know how much water I used, but let say the couscous must be under the water and the water must be like 3 centimetres higher as the couscous. Set aside, get ready to crunch the walnuts and cut the mint-leaves. When the couscous is cooled down poor in the walnut oil, salt, mint-leaves and walnuts.

By now the oven dish must be ready also. Get the plates and make an real painting of the plate with the nice smelling vegetables and great looking couscous. Enjoy this meal and you can always change the vegetables, maybe more carrots then pumpkin or almonds instead of walnuts. Be creative

end couscous pumpkin

Enjoy

Piano…..pumpkin pizza

Yippie jeeh! We’ve got a piano in tha house. Last week we drove with a rented car to veldhoven to buy a second hand piano with candles. Wow he is amazing, beautiful and now time to hire a professional piano tuner. Because I think he is really false! And after learn to play some piano, the books are already in the house….on the day we got the piano I made a nice pizza with pumpkin, something else then soup or pumpkin with rice. And last time I ate pizza I can’t even remember!

So here you have the recipe of a squared pumpkin pizza

Ingredients Pumpkin pizza (4 persons)ingr pumpkin pizza
for the topping
1 medium pumpkin cut in slices
3 twigs of fresh rosemary
4 tablespoons of pine nuts
150 (or more if you like) grams of black olives cut in tiny slices
1 tablespoon of white balsamic vinegar
1 leek cut in slices (very thin) if you can’t handle leek take something else maybe hot chilli pepper
mushrooms something like 100 gram cut in slices also
Some pepper/some Celtic sea salt
4-5 tablespoons of olive oil

for the bottom
2 tablespoons of extra vierge olive oil
150 gram of spelt meal
150 gram of flour
7-9 gram of dried yeast
3 cloves of garlic minced
150 millilitre water

Kitchentools
an oven
a food processor
baking paper
a bowl or 2
a wooden spoon

How to begin………
First we are going to make the bottom, so take a bowl. Poor into the bowl the flour and spelt meal, mix well with a wooden spoon, also poor in the dried yeast and mix again, after you put in the olive oil and mix again. Time to put the garlic in and also very slowly, while stirring, the 150 millilitre of water. There must be now a nice soft dough! When it’s to dry poor in some more water, if it’s too wet some more meal or flour. Leave the dough in the bowl and set aside for 30 minutes.
Time to prepare the topping, wash and cut all the ingredients! The pumpkin is going to be in the oven for 25 minutes at 200 degrees celsius, but before he goes into the oven you will sprinkle the pumpkin with oil (I think like 2 tablespoons, sorry I didn’t count the spoons) some pepper and maybe salt if you like. Just wait till the pumpkin is ready…

TICTAC TICTAC…………PLING

Time to get the pumpkin out of the oven the half of the pumpkin you put into the food processor together with the balsamic vinegar and 1-2 tablespoons of olive oil (and maybe some pepper) and you make purée of it. This you will put on the dough. So get the dough sprinkle the table with some flour, make a square of the bottom the same size as you oven plate (maybe 2-3 mm thick). On top you put the purée! Time to get your children so they can decorate the pizza (of do it your own), with slices of pumpkin, mushrooms, olives, some rosemary, pine nuts and leek. Sprinkle some olive oil on top and….yes lets put the pizza into the oven.pizza deco

You put the pizza in the oven like 14-15 minutes on 200-220 degrees Celsius. You can see if the bottom is like a real pizza bottom a little hard but not too hard, the pizza will be ready!
Clean the table, put the candles on some great music and poor in the white wine. Enjoy the pizza when it’s warm! And eat with the hands……….
pumpkin pizza endEnjoy/bon appetit

Stormy weather…….adukibean-pie

Already time for another Japanese recipe, again from the book written by Yasuko fukuoka (Fresh Japanese)
While the wind is blowing outside, really stormy, I am enjoying the taste of the pie I didn’t imagine it could have a nice taste. Beans are really beans and more savoury, why would you put this in a pie?
In the midday I crashed all the nuts I had laying here, and they were many little hazelnuts and I needed 150 gram, but the time was to be in the house, with the children singing children songs and hearing the woooossh outside!Oh and I didn’t make the 150 gram so I put some sesame seed instead of the nuts, it was a success
Anyway you must try this at home, it is easy to make and I even made my own puffed rice, recipe you will find also!

Ingredients for the adukibean-pie  (anko to kinomi pai)For the filling
200 gram of cooked adukibeans (I used dried ones I soaked overnight and cooked for 1 1/2 hour)
2 decilitre water
80 grams of rice syrup (she used sugar)
150 grams of roasted mixed nuts finally chopped (I used hazelnuts, almonds and sesame seed)     For the crust
50 grams of oat flakes
20 grams of puffed rice*
2 1/2 tablespoon of water
3 tablespoons of rice syrup
1 teaspoon vegetable oil
1/2 teaspoon of Himalaya salt
80 gram of spelt meal (she used flour)

Kitchentools
a saucepan with some oil
a spring 20 cm diameter
a cooking pan for cooking the beans
a bowl
a frying pan
food processor
an oven
a skinner

How to begin…..
You must crush/shell the nuts? do this first and roast them immediately in a frying pan and set aside
First you cook the beans (after they are cooked 1 1/2 hour) in 2 decilitre water, poor in the rice syrup and stir well. Put the fire higher and throw in the salt, make it like a creamy mass. Put the fire of when this happened.

Time to make the crust get the oat flakes and puffed rice and put them in the food processor and crush them in smaller parts, not too small when it getting like crumble dough.
Get the bowl and poor in the rice syrup,2 1/2 tablespoon of water, oil,salt. Mix well. When it’s mixed well poor in the oat flakes and puffed rice and mix again well till it’s like a dough set aside for ten minutes.

Get the spring and oil the spring, the dough you put in the spring and make also some sides with the dough, so you get a ‘tray’. You do this with your fingers.Bake the crust for 15 minutes in a oven at 230 degrees Celsius.

When the crust is ready, take the crust out of the spring, put in the adukibean mixture and sprinkle with the nuts!
I can say enjoy this with some nice Japanese green tea.
Enjoy/せていただき

*puffed rice
Get some rice (in this recipe 20 grams) I took dessert rice, put I am sure you can do with all rice. Cook the rice in water, till the rice is soft and ready to be eaten.
But no, you won’t eat it. You will dry the rice (I had to bake a bread in the oven so I putted the rice in the oven, you can also wait a day and put the rice into the sun)
When the rice is dry again, you get a saucepan, put in some oil for frying and get a skinner where you put the rice on, when the oil is 175 degrees Celsius, you put in the rice very shortly. You see the rice is getting twice as big, don’t let them turn brown! Take out when they aren’t growing any more. Now you have puffed rice, very easy to make

death row…..carrot pickle

Saw a documentary about death row,  I cannot imagine you give capital punishment. Some persons are innocent and then they are death after the punishment, or people who sat 11 years in a death row and then they are free because they (lawyers, advocates,jury) made a mistake of kept some evidence behind their back. And the worst is coming, no money for that people who suffered 11 years in jail, you took 11 years of some person, oh my god. I was shocked when I saw it I am against dead penalty. You cannot take someone’s life, also when he murdered someone (that’s my opinion).I must say if someone touch my family I probably would have the feeling to kill the murderer.
The murderers are wrong also, I won’t talk them right, but if you kill someone as a punishment you are the same. And it isn’t proven the capital punishment is working to keep the crime down. Ok heavy subject just look at the documentary. it was most in English so also not Dutch speaking people will understand. It was very interesting and In the Netherlands we don’t have this……….
And to make a rough change about  the subject I made a new pickle, they are now in jars and I am waiting to eat them! You can make them also
Recipe is from the book Food as medicine, by Todd Caldecot

Ingredients of the carrot pickles
900 gram of carrot very well washed and ends throw in the compost heap
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
5-10 slices of fresh ginger
1 teaspoon black mustard
1/2-1 teaspoon dried crushed chilli
2 tablespoons of salt
940 millilitre of water

Kitchentools
jars who can close very well
a frying pan for frying the spices
a knife
a cutting board
a bowl

how to begin………
Wash the carrots and get rid of the ends, after you cut the carrot as big as the jar and cut them in half or tinier (finger-like) Put them in the jar(s)
In the frying pan you roast the cumin seeds/coriander seeds/mustard seeds. when the mustard seeds pops you put of the heat. Place the spice mixture together with the chilli and divide over the jar(s).
In every jar you put some slices of ginger.

Now time to get a bowl and put in the salt and water, dissolve the salt. When the salt is dissolved you can put the water into the jars.
(if you don’t have enough water and salt make another bowl with 940 millilitre of water and 2 tablespoons of salt)
When you fill the jars make sure the carrot are below the surface of the brine, either by filling the jar to the top or by using a clean dry flat rock that you previously sterilized, placed on the top of the carrots to push everything down.
The second day you open the jar shortly to remove the carbon dioxide, after you close again the jar. From now you can eat the pickles after 3 weeks you must put the jars into the fridge so the fermentation is slow down and preserve flavour.
enjoy I am very curious if the mine are tasteful!

in preparing for the wedding….and some easy basic pasta with a great taste

Of course in my head I am already preparing nice picnic dishes, easy to make, nice of taste and especially not taking all the time of the day for preparing. I think maybe 40 persons are coming to the wedding. We are going to order some vegan wine, and order of course some sun (maybe pray is better?). The dishes I want to prepare the day before with a good friend!
So pasta is great and easy, it fills the stomach and you can eat it cold also. Yes this is going to be a dish for the picnic.

An easy basic pasta with a great taste! (4 persons)
Ingredients
400 gram cherry tomatoes (cut in half)
2 zucchinis cut in half and sliced, pieces like 1 cm
pasta for 4 persons, some nice looking shape! 80-100 gram a person
2-3 cloves of garlic
1 cup fresh parsley (or maybe you like basil more)
some Himalaya salt/ 4 seasons pepper to taste
1/3 cup of cold pressed (extra vierge) olive oil

kitchentools
a cooking pan
some plates
a little bowl
a whipper
a knife
a colander

how to prepare….
Get some water out of the tap and poor in the cooking pan, bring it to a boil. In the meanwhile wash and cut the zucchini in 4 and cut thin slices of the 4 parts. Put the zucchini parts in a colander. When the water is boiling poor in the pasta and cook for 8-10 minutes  on top you steam the zucchini in a colander (depends on what kind of pasta you have)
In the meanwhile you can prepare the ‘sauce’. Get a little bowl and poor in the pressed/tiny pieces garlic, oil pepper and salt. Mix well. Set aside.
Time to cut the cherry tomatoes in half.. Probably the pasta will be ready now. Get rid of the cooking water. Mix the ‘sauce’ in the pasta Get the plates and put on each plate some pasta and on top some zucchini and tomatoes. (or mix the zucchini and tomatoes already through the pasta)

Enjoy and if you like you can eat this pasta cold also. Nice for a picnic

salt…..is it really bad?

Salt, this is a issue in the Netherlands and probably in the whole world. We eat too much salt and especially too much wrong salt, the salt what doesn’t contain any minerals anymore what is processed till it’s just a taste-maker and not a nutrition.
But they told me that if you buy, like himalayan, celtic seasalt they are full of minerals. And your body needs salt and the minerals, it’s the balance between water and salt.
Also when you solve salt in water (called sole, more info) it will be very good for your health.
Anyway here I write down the different salts I know and there specialities.

Refined salt/table-salt (you buy in the supermarket) but not recommend to use, because all the valuable minerals are lost! It’s white and the structure is like sand, very tiny pieces

Himalayan salt: Pink colour, it contains 84 minerals they say! For me the taste is sweet salt, it’s still salt but different taste. You can buy this in little pieces or big rocks

-Controlling the water levels within the body, regulating them for proper functioning
-Promoting stable pH balance in the cells, including the brain.
-Encouraging excellent blood sugar health
-Aiding in reducing the common signs of ageing
-Promoting cellular hydroelectric energy creation
-Promoting the increased absorption capacities of food elements within the intestinal tract
-Aiding vascular health
-Supporting healthy respiratory function
-Lowering incidence of sinus problems, and promoting over-all sinus health
-Reducing muscle cramps
-Increasing bone strength
-Naturally promoting healthy sleep patterns
-Creating a healthy libido
-In combination with water, it is necessary for blood pressure regulation
-Prevents cellulite, when compared to table salt
-Reduces chances of developing rheumatism, arthritis and gout, when compared to common chemically-treated salt
-Reduces chances of developing kidney and gall bladder stones when compared to common chemically-treated salt*

Celtic sea salt: Is in the packaging still wet, so not worth for a salt grinder. The colour is grey. The taste is more like salt than Himalayan.
So what are the specialities about Celtic sea salt

-This salt contains the least sodium as
it contains: 84%:  (NaCl) sodium Chloride
14%: Sulphur, magnesium, calcium, potassium
1,99%:  Carbon, bromine, silicon, nitrogen, ammonium, fluorine, phosphorus, iodine, boron, lithium
-In Bath it gives you rest and relieves for eczema. psoriasis and fungi.
-To use as a toothpaste (just a couple of grains) they say you will get whiter teeth, stronger gums and the tongue gets cleaner!
-good for the water/salt balance in the body
– Shaping of bones and teeth

kala namak: I have the powder form, this is pink of colour and the smell is like egg. It has sulphurous taste. You can use it to give your food an egg-taste!

In Ayurvedic medicine it is a cooling spice, laxative and digestive aid. It relieves intestinal gas and heartburn. It is also used to threat hysteria, and to make toothpaste (together with other minerals)***

I am going to test more so if I tried new kind of salt I will write it down! Now I know where to go to, to the salt chamber in Amsterdam 🙂

*globalhealing
**levendenatuur
***wikipedia

tired, tea…and some ordinary cookies

Busy days, I am really tired and just want to relax. But I really have the feeling now that I am really doing what belongs to me, gardening, reading, learning, cooking and hugging the family. Just search the internet for nice courses and places where I can help with cooking, just like joe’s garage a squat in Amsterdam (http://www.joesgarage.nl/) where I helped last week, preparing a vegan meal (nice to eat there anyway!). Like yesterday where I went to a reading about raw food in a community centre. About two weeks there will be a reading about permaculture, looking forward to be there 😉 But now time for tea with a cookie and some good chilling music on the background.

The recipe for ordinary cookies for by the tea
Ingredients
300 gram of wheat flour, sifted (try spelt flour also once)
1/2 teaspoon of Himalayan salt (any other salt will do also)
1 tablespoon of Dutch cookie spice/speculaaskruiden*
100 gram of coconut oil melted au bain marie
1 ripe banana mashed
150 grams of syrup (I used date-syrup)
some dried grated coconut

Kitchentools
a magimix or other food processor will do
an oven
some nice shaped cutters
some baking paper
a bowl
a rolling pin

Easy…just follow the next instructions
First mix all the dry ingredients together except the dried coconut (flour,salt, Dutch cookie spice/speculaaskruiden) and mix in an other bowl the wet ingredients together. Get the food processor and mix both mixtures slowly together till it’s a great a smooth dough.
Now set aside in the fridge for at least 30 minutes.
Yes it’s ready to roll, make a big pancake from it with the thickness of 1 centimetre at highest (when it sticks to the table sprinkle some flour on the table).In the meanwhile preheat the oven on 175 degrees Celsius. Get the cutters and cut out the most beautiful shapes. Put them on the baking paper and on top sprinkle some grated coconut, or decorate it with some raisins or chocolate sprinkles (your choice :))
Ooohlala now they are ready for the oven, leave them in the oven for something like 15 minutes. Get them out and let them cool down.
Make the tea and get started with dipping the cookies.
Enjoy
.*30 gram of cinnamon
10 grams of nutmeg
5 grams of anise seed
10 grams of clove powder
5 grams of white pepper
5 grams of coriander seeds

Mix this altogether till it’s a powder