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

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!


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

2 baking dishes
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


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

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…


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 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

gardening……japanese buckwheat noodles with spinach and miso

Great weather today, nice organic seeds, and great place to be….Yep for me a perfect begin of the day.
The project where I am involved (het Groene Huis=is in Dutch) which is getting better and better, the gardens for local people are getting more beautiful, everybody has his own way to fill in his or her garden.
I made a sun, in the middle of the garden (25m2) I have a round for sunflowers and beans, and on the sides I have the’ radiates’, I am so proud on this and the children love this place too.
Today there was even a tractor, because they had to plough the grass soccer fields, so we can begin to make a vegetable garden and so on. Many companies are involved with this project and I think this is becoming a great place to see how everything is growing what will come on our plates!
So today I was making a Japanese recipe based on a recipe from the book Fresh Japanese by Yasuko Fukuoka.

Ingredients for the buckwheat noodles with spinach and miso (2-4 persons)
800 gram of buckwheat noodles
300 gram of spinach
250 gram mushrooms (shitake will be the nicest probably)
40-60 gram of roasted pine nuts
1 decilitre olive oil
2 tablespoons dark miso paste
3 cloves of garlic minced
cress for garnish
coconut oil

a frying pan for roasting the pine nuts and baking the mushrooms
a cooking pan for boiling the noodles
Food processor
a cutting board and a sharp knife

Lets begin…
Get the frying pan and roast the pine nuts till they have a little tan, in the meanwhile boil the water for the noodles in the cooking pan.
Set aside the nuts if they are ok!
Get a cutting board and cut the mushrooms in slices, set aside. Wash the spinach and cut in pieces like 10 centimetres. leave on the cutting board.
get the food processor and put in the olive oil, misopaste, garlic, pine nuts (leave some aside for garnish and an handful of spinach. Mix and cut the ingredients, till it’s a smooth paste.

The water will be boiling now put in the noodles for 4 minutes….and after get the water out and put the noodles in a colander

Time to bake the mushrooms, put in some coconut oil in the pan and heat this up slowly, bake the mushrooms till they are shrinking, when this is happening put in the spinach and stir occasionally for 3 minutes or something like. The spinach must get tinier and glassy, but still crunchy.
When this all is ready, put the misopaste mixture together with the noodles and mix well. Get a plate and put the noodles on plate with some spinach/mushrooms, sprinkle with cress and pine nuts and the dinner is complete
enjoy せていただき

presentation….garlic/herb oil

I am so proud on myself, after 32 years I finally didn’t have ‘nervous break down’ before a presentation in front of a class. Maybe because I am learning now a lot at the project (the gardening for the area I live in)we have, I am generating the meetings and speaks out loud when we are in a group. Do I have a remarkable change, I hope so this is great. I must say I feel also very ok, enthusiastic about my school, enthusiastic about the gardening project and really busy with great things.Feels like a progress in my life, joohoo
Anyway here is some nice garlic oil, great for a change, instead of normal olive oil! From the book food as medicine by Ted Caldecott

Ingredients for 1 jar garlic oil
1 cup of extra vierge (cold pressed) olive oil
1 head coarsely chopped garlic
4 tablespoons of dried rosemary
2 tablespoons of dried basil
2 tablespoons of dried oregano
2 tablespoons of dried thyme
1 tablespoon of dried chilli flakes

1 jar of glass
1 tablespoon
a knife

How to make…
Wow this is so nice and easy to make. Get all the ingredients en put them together in the jar, mix well a few minutes, by shaking the jar. Do this every day ones, for 2-3 weeks. The oil must be ready and tasty by now. You can choose to leave the herbs inside of the oil or strain through a metal mesh strainer.
It is a good option for something else then normal oil, nice for over vegetables made in the oven or just to dip your bread in

Wedding……flamy green peas spread

Looking around on the internet for vintage wedding dresses, and also cheap ones. But OMG it’s so hard to find a right one. I don’t want a new one, there are so expensive and just for 1 time wearing it, I rather go on holiday from that money ;). So no luck looking at traditional weddingdresses, but lucky to found a real nice summer dress with petticoat, so it is still a little weddingdress!
Now only the flowers in my hair and some shoes and I am ready for the party.
But oh no I still have to make the perfect green peas spread for the picnic, ok I did and I put it on this post. It is really flamy!

Recipe for flamy green peas spread

210 grams of green peas
a yellow hot pepper/or red one
1/3 cup of fresh coriander leaves
1 1/2 tablespoon of olive oil cold pressed
1 tablespoon of lemon juice
1 clove of garlic
1/4 red onion or a shallot
pepper and salt to taste
(a piece of ginger if you like cube 1 by 1 centimeters)
capers on top/optional

a magi mix (food processor)

How to make………..
I would say get rid of the seeds from the pepper and the green top, thaw the green peas if they come out of the freezer. Wash the coriander leaves and prepare the food procesoor to make a spread.
Now put all the ingredients in the processor and mix till it’s smooth like a spread.
I would say enjoy this spread!
Make some nice variations with green peas, really delicious