friends…swiss chard pasta

Happy new year!
Again another year, new chances and new wishes for 2015. I want to take it more easy, going to put the Ayurvedic living style into my life. Laugh more and especially enjoy life more. I do hope it will work this year. And maybe to begin my own food coach site, anyway I want to learn much more about food and health and want to help people with this.
This is a recipe I made last year, I liked it, just another way to use swiss chard. Swiss chard grows very easy in the garden and you can use it a lot in dishes. So here is another recipe!

Recipe for 4 persons
600 gram swiss rainbow chard cut in small pieces
For 4 persons penne pasta
125 millilitre oat cuisine
pepper and salt to taste
1 red onion cut in thin slices
3 cloves of garlic, minced
Some fake parmesan cheese (noble yeast flakes and walnuts 1:1)
some oil

a cooking pan
a baking pan
some plates
a knife
some happy face

how to make
Cut all the vegetables, wash and so on…..Get the cooking pan and put in some water for the pasta, and bring it to a boil, cook for 10 minutes!
In the meanwhile get the baking pan and put in some oil! Heat the oil slow, no damps, because then the oil is too hot and not ok for your health!
Bake the onion and garlic for a short time, till the onion is glassy, put in the oat cuisine and bring it on taste with salt and pepper (make sure the oat cuisine is hot, not boiling) and now you can put in the swiss chard, cook this very short, you still want to have the vitamines in the food. Often I put of the heat and put in the chard and it will shrink anyway! Stir occasionally.
The ten minutes will be over now, time to make the plates beautiful…..Take the 4 plates, put first the penne on the plates and on top you put some of the sauce. Sprinkle some parmesan on the plates as garnish and to give the dinner more taste!

Stick on some candles and enjoy the dinner

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


Pilaf with rooibos tea and walnutes……kurumu iri chameshi

Wow the trip to Japan is getting closer and closer, and the places where to go are now more fixed. I am looking forward to go. Last I met a girl from  my old job, we talked about Japan. She was there like 3 years ago and she said it’s so beautiful the people are friendly and willing to help even if they cannot speak English. Camping is nice and cheap, but other things in Japan are expensive and you must definitely take a JR pass (a Japan railway pass).
We are going to take a JR-pass because we want to travel from Tokyo to Hiroshima (and other places in-between) and back another route taking the Island what is close to Hiroshima and go back to Tokyo were will we fly back to Amsterdam. In the meanwhile I also make the mood by making Japanese food and drink Japanese beer. Yes I am ready to go for 1 month! I am curious how the children will like it!
Anyway here is a Japanese meal I made, I used it together with some parsnip and carrot (with garlic) straight from the oven.
The recipe is from the book Fresh Japanese by Yasuko Fukuoka.

The ingredients for the pilaf (2 persons)
225 gram rice
1,2 decilitre dashi (bouillon out of wakame)
1,2 decilitre of rooibos tea
25 millilitre soy sauce
25 millilitre sake
10 gram of washed arame and dried after (I used wakame seaweed)
1/2 tablespoon of walnut oil
75 gram of walnuts in little pieces
Some Celtic seasalt

a frying pan
a cooking pan
a nutcracker

How to begin
Cook the rice with the rooibostea,soy sauce, sake, arame and dashi, for the minutes you have to cook the rice (I used 45 minute rice) look sometimes into the pan, if it’s too dry poor in some dashi if this happens, the rice must be make a crunchy noise at the 40 minutes, so now it’s ready. In the meanwhile you can crack the walnuts out of their shell, roast them on a low fire in a greasy frying pan, sprinkle with some Celtic sea salt.
Time to mix the rice together with the walnuts, your dish is ready

Enjoy せていただき

lights in the dark……cabbage/rainbow carrot dish made in tajine

We celebrated on the 5th of December Sinterklaas, and I have had a nice present a Tajine. He is so beautiful, even for standing on the shelf in the living room, he is glancing on his place.
What is also glancing are the lights here in the house, because of Christmas we decorate our house with some lights. Not so many as some people here in the area, because they  go way to far (In my opinion, but ok secretly for xmas I can enjoy it ). If you look into the house you see only lights! But in the darker days I like the xmas lights, they give warmth and coziness in these days. And talking about xmas, I have a great and easy dish to make. I made it before on school, we had a cooking workshop. So the recipe is a little from what I had on school, only with different vegetables, but made in the tajine! And if you don’t have you can make this also in a big enough frying pan with a lid on top)

Cabbage/rainbow carrot dish made in the Tajine(the recipe for 4 persons).
300 grams of rainbow carrots (orange will do also)
300 grams of Jerusalem artichokes
1 white onion
coconutmilk from a can 400 ml
1/2 of a white cabbage (550 gram)
1 teaspoon lemon zest (organic)
3 tablespoons of walnuts crushed very tiny, pumpkinseeds are even better to use (roast them before use)
3 teaspoons of ras el hanout*
1 1/2 teaspoon of turmeric
4 persons bulghur (+/- 280 gram) plus 2,5 times more water (1 cup bulghur is 2,5 cups of water)
flowers for decoration (marigolds would be perfect)

a tajine
cooking pan for the bulghur
good  mood

How to make…….
To make it’s easy, but before it’s ready it takes a ‘long’ time. Make sure if you use the tajine first time you soaked it for at least 2 hours (but better 24 hours) and after you oil the tajine and bake it for 2 hours on 150 degrees Celsius.

So time to get started. cut all the vegetables (cabbage,carrots, onion), make sure you cut them in nice bite size pieces, be creative, maybe make the onions in circles and the carrot in slices/flowers.
Put all the vegetables in the tajine, poor in the coconut milk together with the spice ras el hanout* and some lemonzest!
Simmer this in the tajine for 45 minutes , the vegetables must get slowly soft. Mmm the smell when you open the tajine is really great!

In the meanwhile you can prepare the bulghur, cook the bulghur for 7 minutes and put off the heat and cool down in the water for 10 minutes, rinse the water out of the pan!
Mix in the bulghur the walnuts or pumpkin seeds  and the turmeric (so the bulghur gets a nice color)

When the bulghur is ready and the tajine dish you can serve this on 4 plates, make a beautiful picture of the plate, let the colors lighten up the dish!

enjoy/شهية طيبة

*recept of the ras el hanout (spice mixture)
You can buy it in the store, but I followed this recipe1 1/4 teaspoon black pepper (whole)
1 teaspoon gingerpowder
1 teaspoon cuminseeds
1 teaspoon corianderseeds
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cardamomseeds
1/4 teaspoon paprika powder
1/4 teaspoon ground turmeric
1/4 teaspoon celtic seasalt
1/4 teaspoon ground piment (I left this out because I didn’t have)
4 cloves

recipe 2 * from the view from fez
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

ground this all in the mortar and mix well, you don’t need all the mixture you made so you have some left for the next time, put this in a little jar!
i must say it’s really enjoying to ground all this spices and like meditation!


strange day….. and look-a-like parmesan

Yesterday really strange day, I went with my 2 children from Amsterdam to Soest with the train. We had a b-day of my mother and father. We drunk some tea, gave the presents, talked to my uncles and aunts (once a year), we went back to our home, did a different route then when we came, We took the train to Utecht. When we wanted to get in the train we got help from a young lady, we were clumsy and delayed the train I think, but she said sorry I don’t have much power in my muscles (I choose this time the wrong one, but she was friendly) Always when you get out of the train with a stroller you need help from someone else, at least it makes it easier. Underneath the stroller I had a yellow box, full with stuff, my bag and so on. So I got help from a different nice lady to get off the train, but the box felt between the train and platform. I thought..oh no and what to do now..
Then there was a hero, a man quickly jump under the train get al the stuff out and run away. So I didn’t see him very well, but was shocked and said thanks.

Then we went to the next train we had to take, again there was the lady and I said as a joke no I don’t want help any more from you. But wow the conductors brought a ramp to get out a wheelchair, so we walked easy into the train (the feeling of a red carpet for a premiere).Too busy in the train, no place we had to sit on the stairs and then almost my little baby almost choked (I had to rescue him, I never had this before and was again shocked)
When the train stopped in Amsterdam we had help from a superman, he put out the stroller on his own (and again we saw the lady I said you have to treat me it is the third time we laughed again)
Ok this was my trip, I must say thank you all for helping a mum struggling with two children and is a little clumsy.

So I really had to tell this story….. and now the recipe of parmesan, it will be very short, but it can make a pasta diner more special. I think this one you need to know.

one cup of noble yeast flakes
one cup of walnuts

a food processor
a bowl
a jar to keep the parmesan in

How to make….
Get the foodprocessor and put in the walnuts, make them little. Now get the bowl, mix the flakes together with the walnuts. Put them in a jar and voila a look-a-like parmesan cheese, healthy and finishes the diner

Bon appetit

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

oeh lalala sticky banana bread!

This is so great and sweet and delicious…you want to eat it all when you made it! Yes I am talking about banana bread! This was really what I wanted to try before the high tea, because I think it fits well for an high tea, the sweetness comes from the banana so no added sugar or something else poisoning ;). Only some date-syrup.

This is what I want to give to my children, I feed them (at least I try to) almost sugarless..Because if you won’t get used to the refined sugar you appreciate the taste of the ingredients more, I must say at least I did when I  became a  almost sugarless eater.
Just try for one week to eat no sugar, find out how hard it is, almost in everything will be added some refined sugar (especially in the take away, ready for dinner, sauces and microwave food). But this is of course your own choice.
Anyway to finish my story the banana bread wasn’t good enough for the high tea, but now I made it for the x-mas and I ate almost the whole bread on my own ( 😉 ).

The ingredients for one whole banana bread ( in a cake tin)
3 ripe bananas
1 tablespoon of lemon juice
1/2 cup melted coconut oil
1/2 cup of date syrup
1 3/4 cup of spelt flour
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/3 cup of crunched walnuts
1/3 cup of crunched hazelnuts
1/3 cup of soaked raisins (soaked for 20 minutes)
some crunched walnut for garnish

a food processor
a dough hook for the food processor
a metal bread pan like 30 cm
an oven
a bowl
some hunger for sweetness

so the beginning….
Mix all the dry ingredients (spelt flour, baking powder and soda, crunched wal- and hazelnuts, raisins) together in a bowl. Set aside and now mash the bananas very well till they are smooth (you can do in the food processor, I did) some lumps are not a disaster.
Now mix all the residual ingredients together with the bananas (the coconut oil,lemon juice and date syrup).
Now you can mix it together with the dry ingredients in a food processor with dough hook. The dough must be a little soft and sticky.
Yes it’s ready, pour the dough into the bread pan, I used some baking paper to put the dough in so it won’t stick on the metal. But without baking paper, if you have a good pan, it won’t stick , just put a little oil on the metal. (my bread pan is to old and destroyed)
And for garnish put on top some crunched walnuts

preheat the oven on 190 degrees Celsius, and then put in the bread for about 45 minutes. Check on the end if the bread is harden and is having a tan, then it’s ready for eating.

Enjoy this delicious sweet bread, no spread needed!

already 2… and raw key-lime pie

Times flies…we had this Sunday a big child-party, my son had become 2….he got a lot of presents…When there is a bday-party in our house I like to let people taste of some vegan pies and “snacks”, so I am spending a lot of time in the kitchen, cooking, baking and also cleaning because when I am busy in the kitchen there is a war happening in the kitchen.
So also this Sunday, making pies in the morning, 3 home-made bread (and know we have some nice terracotta pot to put the bread in, so you get a different shape!) my boyfriend made some nice herb-butter.
It is funny how the taste of people are, some liked the brownies I made the other the raw key-lime pie. For me the brownies were ok, but the chocolate glaze on top made for me the special chocolate taste, on the key-lime pie I forgot the pistachios (unfortunately), but even-though it has a nice fresh taste and is healthy (so also nice for little kids, without poisoning them with too much sugar) no sugar, only nuts, dates, lemons and avocado
It’s not mine recipe I have it from internet many years ago, so I want to share first the key lime pie recipe and thanks to anonymous girl/boy from the internet

Ingredients raw key-lime pie (whole pie)

for the crust
1 cup of almonds
2 cups of walnuts
1 cup of dates
1/3 cup of raisins
2 tablespoons of orange juice

-for the filling
2 avocados
juice of 4 limes or 7 keylimes
zest of organic lime
1/2 cup of cashew nuts

-for the frosting
1/2 cup of almond milk/oat milk
1 cup macadamia nuts (I didn’t had this nuts, I used a mix of almonds and walnuts)
1/4 cup cashew nuts
2 vanilla beans scraped
7-10 dates

I used lemon wedges and vanilla beans rest-overs and some blue berries
An d of course I forgot the pistachios but it’s really nice to put on top, or maybe some dried grated coconut

a pie-spring 10 inch
a spatula
a mixing machine (magimix is perfect : ))
a fridge

So lets go and make the pie!

we start with the crust, just put all the ingredients in a machinery and process it till its crumbly and soft. Now this is ready to put in the bottom of the spring. Put this in the fridge and cool down. now begin with the filling

the filling is also easy to prepare and make, again put all the ingredients of the filling together in a blender, mix it till it’s creamy. Taste also the cream, if you like it put it on top of the crust with the spatula and again put the spring in the fridge
Of course you can experimentate with the taste maybe you like to put some dried coconut in it or more lime lets chill this for 1 hour

Almost the last action for making the pie ready, lets make the frosting. Again put all the ingredients in the blender and whip until smooth, (and he/she said in the recipe no lumps please ;))
Ready? put this on top of the pie, pipe or spoon this on top…now you can get creative…make the garnish and make the pie beautiful

Have a nice bday and enjoy the fresh pie

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

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!!