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 ūüôā

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


elderpesto…..big garden

Our project is really fantastic, but have some points for improvement. But we are definitely on the right. The really nice thing about the gardening project, is…..I made already many dishes with fresh vegetables straight from the garden.And wow it taste so much better, better then a supermarket.
Everytime I learn more and more, I discover much about weed. That a lot of weed is still delicious for dinner, like elder, salt bush (Atriplex) en lady’s thumb (Persicaria maculosa), wild garlic (Allium ursinum). There is so much to discover in this world about plants and what you can eat or not.
Last i made a delicious pesto of a weed people really don’t like when they have it in the garden… I talk about elder, bishop’s weed. But the best way to get rid of the elder is to pi ck them and eat it. The taste has a little way of parsley.

The ingredients for a jar full of pesto

2 gloves of garlic
2 hands full of elder
2 tablespoons of pumpkin seeds
2 tablespoons of noble yeast flakes
8 tablespoons of olive oil
2 tablespoons of walnut oil
4 sun dried tomatoes (I used dried ones without oil, soak them in hot water for 10 minutes)

a food processor

how to make
Again so easy, just get all the ingredients, wash the bishop’s weed, peel the garlic and so on. Put all the ingredients in the food processor and mix it till has a nice texture you like, a nice spread to put on your bread.
When it’s mixed get a jar and put it in a jar so you can close and safe it for longer time in the fridge. I don’t know exactly how long it will be eatable, but I always smell, look and taste it. But for sure 3 days after making it

pink shoes…..and green cold cucumber soup

Good feeling!¬†The day before yesterday I bought pink (really pink)¬†boots at vega-life, really great and yesterday we had a nice barbeque for vegans and vegetarians in Rotterdam. Meet new people, got some inspiration for new soups and dinners….and as a great surprise we saw manu chao at a stage at the Hofplein in Rotterdam, unfortunately my littlest son didn’t like the bass so only two numbers we saw and danced upon…
But now the day after, really tired, skipped all the appointments and just chill at the house and in the garden (full of sun). Made some fresh cucumber soup, based on a recipe of the allerhande. Here you can enjoy now also the recipe, it is a cold soup nice for in the summer.

Ingredients for the green cold cucumber soup (4 persons)
2 big cucumbers cut in big pieces
2 green bell peppers cut in half
4 big spring onions cut in 4
5-6 tablespoons of olive oil (cold pressed)
3 cloves of garlic
1/2 cup of chopped fresh coriander leaves (and maybe some for garnish)
6-8 sundried tomatoes (I used not the one in oil, but dried one and soak them for 5 minutes in boiled hot water)
1/2 cup of roasted almonds (maybe also some for garnish)
2 tablespoons of apple vinegar (if you don’t have a 2 tbs of lemon juice will do also)
a pinch of chili pepper powder
(if you like you can put in also some fresh ginger root, but put in less sundried tomatoes)
some salt/pepper

a food processor with s-blade (or a blender)
some boils
a knife and cutting board
good music to celebrate the summer

It’s so easy….
Roast the almonds, cook the water for the sundried tomatoes and cut every vegetable!
All the vegetables and coriander you can put in the bowl of the food processor.
When the almonds are roasted and the sundried tomatoes are soft, but them also in the bowl. MIx the ingredients till it’s like soup, while you poor in the oil, chili powder¬†and apple vinegar.
Taste if you like the soup, and poor them in 4 great bowls. Make the taste better with some salt and pepper.

I would say enjoy this soup and let you surprise how nice the taste is!

mentha couscousaaaa….

Yesterday my mama day, no children, no worries just to be not a mama! So how did I spend the day, first to sleep longer then normal, wow so relaxt. Then slowly go and get my new glasses in the shopping-mall.
Seeing well again, after i went to buy some fruit and vegetables on the market. I love this, see which vegetables they have and all the colours (for me a special moment of the week). So with too much stuff I got on my bike, cycling to the give away shop I promised to help them, to put out the clothes, the books and everything else they have.
Really surprised, before 1400 o’clock there were people waiting to get in, doors open….ATTACK of some people to search for nice stuff.
After 18:00 o’clock I cycled to home, were my boyfriend made dinner. The children were still awake so we all ate together. This was my day o… I forgot I watched the film Julie and Julia a real nice feel good film. So still in the mood of the film, I will post also a nice romantic diner for 2 I made a couple of days ago

Ingredients 2 persons for mentha couscousaaaacouscous for 2 persons (160 grams)
1 avocado
1/3 cup of chopped fresh mint leaves
1/3 cup of cold-pressed olive oil
juice of 1/2 a lemon or try lime instead of lemon
6-8 sun-dried tomatoes (I used dry once which you have to soak first in boiling water for 5 minutes)
1 little leek cut in slices
3 cloves of garlic cut in little pieces
2 spring onions cut in slices
(for garnish a steamed carrot in slices, a leave of mint and some walnuts)


a bowl
a wok
a wooden spoon
a knife
good mood
candles for decorating the table and make it more romantic

how to prepare….
First begin to boil some water for the couscous, poor the dry couscous in a bowl and when the water boiled, poor the water in the bowl so the couscous will be covered by water. Get the avocado and cut this in little squares, cut also the sundried tomatoes in little pieces, and chop the mint leaves very very tiny. Now time to wok the spring onion and leek for a short time. Some oil in the wok, and poor in the vegetables (onion, garlic and leek) and bake for 3-5 minutes (they must be darker green and a little brown, not too much of course;))
Stir the couscous and look if the water is solved into the couscous!
If the couscous is ready poor in the avocado, sundried tomatoes, lemon-juice, oil and mint leaves. Mix it very well and voila the diner is ready. Just a easy preparing diner, so you have time to chat and drink some vegan wine together!


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

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

Freezzzzzzzzzzzzing…..need some sun…sunny spread

Cold, No no winter please, it’s soooo cold. But think positive, I have now more time to experiment with foods and especially with spreads.
I am really sick of eating a lot of hummus (it’s easy to make and I did it a lot, so it’s the first thing I make), also when you want to eat something outside the house a lot of time you eat a sandwich with hummus, because all the others are with cheese or meat…So I say no to hummus now (just a break, because it can be very tasty also;))
Say hello to the sunny spread, wow what refreshing and new to me.
So here it is, the recipe.

the recipe….sunny spread ( a little bowl full)
juice of 1 lemon
hand full of basil leaves (I took the stalks also)
6 sun-dried tomatoes (from oil)
some oat milk
1 cup of sunflower seeds
3 tablespoons of flaxseed oil
some salt (and pepper)

a little bowl
just a foodprocessor

Time to make..
I would say pour all the ingredients together (except the oat milk and salt/pepper) in the food processor, so the juice of the lemon, the basil leaves, the sun-dried tomatoes, the sunflower seeds,and the oil. Process it till it’s getting more smoothier, now it’s time to pour in the oat milk. I did this on my feeling, just poor it slowly in the mixture while it’s processing till you think it’s smooth and as thick as a spread (to put on your bread, so It won’t fall off or is too thick for your bread)
The salt and pepper you do on your taste, maybe you don’t like salt or pepper. So make your choice!
Ready to put in the bowl and to use as a spread on bread!

Enjoy and taste the sunshine…;)

endive on experiment-tour!

Wintertimes! Nice to go to palace the Loo in Apeldoorn, not so crowded only a little cold! Nice to see the too much over decorated rooms, walls with flowers and gold, bed with flower curtains, al lot of paintings at the wall, the ceilings painted, closets with a lot of hand-crafted wood, the carpet full with flowers or carpets at the wall I think handmade. I think I would get neurotic and restless of all those impulses in the rooms!
What about the beautiful gardens with a lot of fountains, only no water because of the cold, but in the summer it would be lovely! A lot of Romans influences, the statues, the nice cutted bushes in all kind of shapes and a lot of squares. It was a pity when we were outside and the rain comes out of the clouds again, tomorrow it would be more worse they say, a lot of wind, storm they said and rain of course!
Ooh I didn’t tell about the place where the horses were standing, and the coaches. Wow if I had a house like that I would be very rich, it is soo big, I forgot already that we weren’t at the palace yet it was just a shed/garage. I t was a nice day and my parents and we loved it. It was a surprise for my parents we won some free tickets for the palace (yoohoo) from some lottery ! My boyfriend is a member for almost 30 years and finally he won something!
Anyway a Dutch palace, and some Dutch food are perfect too each other, and I was a couple of days being very creative and yes I have to say this time it worked out (sometimes I think I  do must eat this also? ;))
Anyway the experimental endive

The recipe for the experimental endive (4-6 persons)
2222 grams of potatoes with or without peel (if its organic with peel) cut in 4 pieces
a big crop of endive washed and drained, cut in little slices
4 big carrots cut in slices
1 cup of crunched walnuts
14 sun-dried tomatoes cut in little pieces

The kitchen-tools
a cooking pan
a knife
a masher
some plates to put the dinner on
a wooden spoon

Lets begin
Just easy to make this dinner, it just take 20 minutes out of your daytime to make it. Just wash and cut all the vegetables.
Put some water in the cooking pan and throw in the carrots and potatoes, bring it to a boil and boil for approx. 15 minutes (till the potatoes are soft)
When the potatoes and carrots are ready, poor out the water and¬†mash the potatoes and the carrots, now it’s time for the endive to come in the pan, mix this all together that the balance of potatoes/carrots and endive is 50/50.
At last you can put in the sun-dried tomatoes and walnuts, or what I did I sprinkled the walnuts on the dinner when it is on the plate. So this is it enjoy! Maybe you can put it together with a vegan burger on a plate :)!

Dat het mag smaken

Rainbow coloured salad…..

Did I saw some sunshine today.?!..I even heard on the news it’s going to be warm and sunny this weekend. So today some gardening and decided to cut out some sorrel and rocket and use for some salad tonight!! In the afternoon I went to the supermarket and I saw some pomegranate…. and some raspberry vinegar (while I was searching for some vinegar to preserve the pickles in a jar, hope to post it soon how to do).
Very curious to use the raspberry vinegar in the salad I think it’s make the salad special and fresh.
I must say it has a special taste and you must like it, so if you are a daredevil try it and maybe an inspiration is born ; )

The ingredients of the rainbow coloured salad (4 persons)

200 gram of lettuce (maybe a mixture of rocket, oak-leaf lettuce and so on)
6 sun-dried tomatoes cut in little pieces
1 cup of cashew nuts a little crumbled
4 tomatoes
5 cloves of garlic
some zucchini leaves for garnish
1 pomegranate get out the seeds
0.75 millilitre/75 decilitre raspberry vinegar
some oil (olive oil)
juice of an half grapefruit
some chive
some star anise (lets say 2 teaspoons)
red lentils for 4 persons
some alfalfa sprouts
2 fresh figs for garnish
2 red onions cut in little pieces
1/2 tablespoon of fresh thyme
2 tablespoon dried grated coconut and some for garnish
2 little parsnips
the green part of a spring onion (for garnish) cut in slices
some Thai basil


a wok
a wooden spoon
a cooking pan
a bowl
4 plates
a colander

Let start  to make the rainbow salad

It’s easy preparing! Get the cooking pan put some water in and cook the lentils and parsnips for circa 20 minutes. Put on top of the pan a colander with the zucchini leaves in it and steam them)
Whoei… time to prepare the other stuff, wash the lettuce and ‘cut’ ( I like to use a scissor : )) them in fine pieces as big as you like to eat. And put them in the bowl!
So now grind the cashews a little bit and put them together with the pomegranate ( get out the little seeds) sundried tomatoes in the bowl. Mix very well

So time to get the wok and put some oil in it, heat the oil and bake the onion and garlic till they are glassy like. Now pour in the raspberry vinegar, the thyme, tomatoes and the grapefruit juice lets simmer for 3-5 minutes, stir occasionally!
mix the grated coconut in and the star anise powder.

So now cut the spring onion in slices and figs in half, and maybe some grapefruit pieces if you like!

Get the plates and decorate them the way you like, put on the plate some salad on the zucchini leaves, some lentil with Thai basil leaves and some tomatoes with some raspberry vinegar “sauce” ! Sprinkle the plate with grated coconut, some chive and some spring onion. And make the finishing touch with some healthy sprouts and fresh figs
                                                                Enjoy your meal

the smell of fresh baked bread ………

Really the smell of fresh baked bread, makes people laugh, makes you forget all the problems, makes you hungry………..I am drooling at the moment I smell my own baked bread, it’s a bread at italian style….Can’t wait till it’s ready to eat. Just wait 10 more minutes before ready…
In the meanwhile, I am listening to and dancing¬†on some nice music, that’s what I really like about facebook, I just post “I need some happy music” and then people recommend this music (katchafire, fat freddy’s domino, katzenjammer), thanks el Ron and Chrystal..So my discovering to some new music has started….
but still 8 minutes to wait ; ) to discover the taste of the bread…….”sigh”

The  Italian bread what makes you drool

the ingredients

200 grams of speltflour
100 grams of wheatflower
100 grams of all-purpose flour
2 tablespoons of olive oil
1 tablespoon dried rosemary
1/2 tablespoon dried oregano
5 sundried tomatoes (in oil) cut in tiny pieces
A pinch of salt
7-10 grams of dried yeast
1,5 cup of water
2 cloves of garlic (cut in little pieces)

the tools

a food processor with dough hook of your own hands
a wooden spoon
an oven at ca.180 degrees celsius (because my oven is gas and I don’t have temperature on it : ) )
a spring approx 24 inch (you can also use something else but I like the round bread)
a bowl

What to do to make you hungry

Just put all the dry ingredients together and mix, then poor all the wet ingredients (except the water) together. So now the easy job to put everything together in the food processor and mix well with the dough hook and slowly poor the water in the mixture, you will see there is going to be a dough step by step..when you have a mixture like a ball and it’s not too sticky then it’s perfect!!
If it’s too sticky just put a little more all-purpose flour in it, when it’s too dry just some water!

Now put the ball in a bowl and let stand for 30 minutes, you will see the dough is getting bigger : ), o yes for i forget cover it with a towel..
Ready to knead the ball again? Give the bread a little massage and afterwards you put it again in the bowl and cover it again and let stand for 30 minutes again…..

Now get the spring and put the dough in the spring and put some rosemary on the top for garnish. Now put your dough in the oven at ca.180 degrees celcius ( I never preheat the oven, because I know my oven the best and I bake on gas) and put the timer on 20 minutes, It must be 30 minutes in the oven but I always check if the bread is not burning or if there is something wrong you never know.

So the bread is ready when the sound of the bread is hollow (when you knock on the top of the bread).

godere/ enjoy

breakfast on a lazy day…

Did I already tell you I made a real nice breakfast this morning , someone gave me rocket. I love rocket and straight from the garden are the best one, very sharp and tasty. You can just put rocket in some salad or on a bread like garnish of what do you think about some rocket pesto!!! I made it today, very yammie. And all together with some home made bread….(ok I was to lazy I just put some bread in the oven from the supermarket)..:). So lets start


The ingredients

100 gram of rocket (please as fresh as possible)
1 hand of walnuts (or maybe pine nuts or cashews)
3 tablespoons of cold pressed flaxseed oil (omega’s 3!!)
3 tablespoons of noble yeast flakes
2 cloves of garlic
8 sun-dried tomatoes in oil
maybe some lemon juice

you only need the food processor

So this is really easy going, just put all the ingredients together in the food processor and finished when it’s all like butter. Ready to put on bread, and a fresh home-grown mint-tea!!