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!


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

mixed day…and ratatouille with minty bulgur

It has been a long time ago,  I went to a demonstration the last one was against nuclear power, this Saturday we had a busy program. We went to the ‘green day’ here in the area where I live, great to trade plants and cuttings. Yes we have more strawberry plants, some stevia plants, a Suisse mixture (someone went to Suisse and got some plants out of the ground) and new contacts!
After, we went for demonstrating on the dam square, a demonstration against big mega corrals, free the animals and let them live their life on a normal way.
In the end of the midday we had a party in a nice place in the Haarlemmerliede, a place nearby Amsterdam. Wow what a great location, great music, fun people, good talks and nice dinners/drinks.
Our day was complete the children where very sleepy and tired when we came home in the night. Love this days, only some more sun was welcome!
This is really a mixed day of everything, so a ratatouille dinner will fit perfect, it is a French dinner with mixed vegetables, long preparing time but it has a nice taste. My boyfriend wanted more herbs, but I liked it the way it is, so just taste what you like..
And the bulgur is just my variation/imagination on this dish

The ingredients
for the ratatouille
one egg plant cut in 4 lengthwise en further slice in big half moons
one zucchini cut in 2 lengthwise and then in big slices
6 cloves of garlic minced
1 red onion cut in pieces who aren’t too little
500 gram of tomatoes (I used half cherry tomatoes and half normal tomatoes) Cut in big pieces
120 gram of peeled tomatoes from a can (with some juice)
1 teaspoon of fresh lavender leaves
2 twigs of fresh rosemary
1 teaspoon of dried thyme (I didn’t had fresh one)
11/2 teaspoon of dried sage leaves
some olive oil

For the bulgur
1/2 cup of roasted sunflower seeds
1/4 cup of roasted pumpkinseeds
4 persons of bulgur (280 gram)
1/2 cup of chopped fresh mint leaves
juice of a 1/2 lemon
water to cook the bulgur in 2,5 times more then the weight of the bulgur

The kitchentools
a good frying pan for all the vegetables, with a lid
a wooden spoon
a cooking pan
a frying pan to roast the seeds
a knife
a cutting board
Some plates
a cup for measuring

How to prepare….
Cut the onion and garlic (and also the other vegetables, and prepare the herbs), and get the frying pan. Poor in some oil, bring the oil to a heat and bake the onion and garlic for 2 minutes. Ready to put in the other vegetables (tomatoes, zucchini, egg plant, the ‘can’ of peeled tomatoes and the herbs) put the fire on the lowest heat and simmer with lid on top for 1 hour, so the herbs and vegetables can get their taste

In the meanwhile you can prepare the bulgur (this will take like 20 minutes, so you can time it together with the ratatouille, so it is finished at the same time). Cut the mint leaves and set aside. Roast the seeds in the frying pan without oil. Don’t walk away because when the pan is heating it can goes quickly with roasting the seeds and if you are to late it will burn and taste disgusting.
Time for prepare the bulgur (wash the bulgur till the water isn’t muddy anymore), get the cooking pan and fill with some water, bring the (740 ml of water) water to a boil and poor in the 280 gram of dried bulgur. Cook for 7 minutes and after set aside for 10 minutes.
When the bulgur has a little cooled down, get the seeds, lemon juice and mint leaves, mix this ingredients well with the bulgur! This part is ready.

And probably the ratatouille is also ready, taste and throw in some Celtic sea salt and pepper to taste. Or maybe you want more herbs, that’s your choice ;). Make the plates beautiful and impress your guests
Bon appetite/eet smakelijk

a new invention the white beans……making a orange-sambal spread

For me beans are not my favourite food to eat (I must admit), but I discovered to make spreads based on white beans, it’s really great.
White beans doesn’t have a strong taste, the texture is great and it’s also not too expensive. And yes in time of crisis it’s really important to watch your money. For me food is the most important thing to spend you money on, but eat fully organic with a family and a normal average paid job is almost crazy job…and I must say we eat for now 60 percent organic. So we are on the right way!
Anyway here the recipe for the spread, it’s with orange zest so if you don’t like orange put out the zest 😉

The ingredients for the orange-sambal spread.
200 grams of white beans (dried? leave them soak for 12 hours and cook them for 1,5 hours. Canned? just open the can and get rid of the juice)
juice of 1/2 lemon
1/2 teaspoon-1 teaspoon of orange zest
3 teaspoons of sambal
1/2 teaspoon of fresh grated ginger root
2 teaspoons of dried basil/ fresh must be better but I didn’t have
2 tablespoons of oil
some salt and pepper (what you like for taste)

the kitchentools
a food processor
a container to keep the spread in
(a cooking pan for cooking the dried white beans)

Make the spread.

If you have the dried white beans, just put them in water overnight and cook them for at least 1,5 hours before you can use them in the spread. (yes it looks difficult but it isn’t and it is much cheaper then canned one, so you can buy organic!)
Just mix all the ingredients together in the foodprocessor. It’s easy to do!

Get some bread and put on the spread, on top some extra thyme and pepper, it will look gorgeous.Get a little container to put the rest of the spread in and it’s for some days preservable in the fridge.

Enjoy hope to make some more spreads soon, to make your lunch even more delicious!

capers made from Indian cress seedboxes!

This was a nice experiment, I had so many east Indian cherry plants in the garden. And the flowers and leaves I put in salads, but after a while you cannot see them any more, the garden is totally overwhelmed with the plant….so I just googled around and I saw you can make capers from the seed-boxes, so you can use it later on the year, nice preservatives if you have enough jars I collected many jars I always put them after they are empty in the dishwasher and then in the shelves. It’s very handy for making preservatives.Preserving jars are maybe better but very expensive and this will work too, just clean it very well in cooking water.So here is how I did it

The recipe for east Indian seed boxes capers

Pick 3/4 of a jar full of seed boxes
Apple cider vinegar
1 tablespoon of dried thyme
8 junipers
1 bay-leave
5 cloves
1/2 tablespoon of dried dragon

a colander for washing the seeds
a jar with a good fitting lid, because the air has to be popped out
a cooking pan full of water too cook the bacteria away from the jar

So how to begin?
put the pan on fire and wait till the water is boiling, now you put in the jar and the lid just for 5 minutes, so its totally cleaned and bacteria free. Put the jar out and let it dry on a towel in a meanwhile get all the ingredients together! and when the jar is dried put in all the dry ingredients and fill it to the top with apple vinegar. Just turn the lid on the jar (very well please) and set the jar upside down in a dark closet (or something where it’s dark and not too hot and definitely not in the way) Wait a couple of weeks (lets say 3 weeks) and now it’s ready for eating! Enjoy your home-made capers, and if you airtight the jars you can save it for a long time (you can also hear when it’s not airtight any more, then the lid won’t say PLOP if you open it). I ate it just 5 months after I wrote this! Nice as a snack or side dish or through a dish for the sour taste

Eet smakelijk