Category: Health

  • Sweet & Spicy Carrot Beetroot Salad

    Sweet & Spicy Carrot Beetroot Salad

    Ahhh yes this one is a classic, fun to make and a big winner – probably because of its nice warm flavors.

    I bought the ingredients already sliced in julienne. If you want to do it yourself, a julienne cutter comes in very handy.

    Recipe for Sweet & Spicy Carrot Beetroot salad

    serves 4, as a side dish

    • one handful of raw carrot, en julienne
    • one handful of beetroot, en julienne (raw or cooked, i used cooked)
    • ginger syrup, two tablespoons
    • Chinese five spices (fennel-pepper-cinnamon-coriander-anisseed-mixture)
    • handful of raisins
    • handful of seroendeng (Indonesian dried coconut & peanut mixture) *
    • dried chili flakes
    • sesame seeds (i may have added some hemp seeds as well..)
    • greens to decorate, such as diced peppers or coriander leafs
    • some oil, sesame or sunflower for example

    Toss everything together. Let sit for 10 minutes (or more) so that the tastes can all combine nicely.

    Enjoy!

  • Stuffed bell pepper

    Stuffed bell pepper

    In my local Turkish shop, i found dried aubergines (eggplant) and bell peppers. Wow! They’re very tasty and they look so festive, don’t you think? Also, they’re very handy to stock up in your cupboard. They’re cheap and won’t spoil. They look great. They’re a perfect way to make tapas at home. Yay for dried veggies like these.

    You  can just put them in warm water and leave to soak for some time. How much time depends on wether you want to steam or cook the stuffed veggies later on. If they’ll be heated later, soak for only 20 minutes (while you prepare the stuffing). If you’ll eat them right after stuffing, soak for at least one hour.

    Another great thing: you can stuff the peppers or aubergines with any leftover you have, possibly add some nuts or spices, drizzle with olive oil and here’s a beautiful brand new dish!

    For this dish, i used a mushroom risotto leftover and added some dried tomatoes and roasted pine nuts. Add green leafy vegetables such as arugula (rocket salad) for color and vitamins and this is a perfect dinner starter or even lunch.

    You could also use a pasta, potato or rice dish, stuff the bell peppers with that and simmer everything in a tomato sauce with garlic and oregano for some time. This is perfect for preparing and keeping warm, then serving because it doesn’t really matter how long the dish is simmering. Very comfortable when you’re expecting guests.

    Or you could crumble a veggie burger and combine with onions and cream cheese… hmm!

    Endless possibilities. I say: go find yourself some. And always drizzle with olive oil in the end.

  • Physical problems can be great teachers

    Physical problems can be great teachers.

    Yesterday, i woke up with the sound of swooshing swords in my ears and a spinning sensation, especially whenever i looked to the right. Walking to the doctor, carefully crossing streets, i contemplated how well everything usually works together in the body and how ‘off’ i was at that moment.

    Vertigo.

    Made me think of this super Radiolab podcast episode about the relation between brain and bodily perception: http://www.radiolab.org/story/91524-where-am-i/. If the perception of your body and the rest of the world are just the slightest bit out of sync, this makes for very interesting experiences, for example because the mind is trying to account for the bodily sensations. Do check out the podcast, i found it quite enlightening.

    Doctor’s verdict: shingles (that’s chickenpox re-awakened) spread to the labyrinths. I’m on meds now and will be fine in a week or two.

  • Avocado and halloumi salad

    Avocado and halloumi salad

    As we all know, India is the holy land of curries (spiced everything dishes) and dhals (spiced lentil dishes). Little did i expect my first recipe after India to be about… simple avocado and Greek grilled cheese.

    🙂

    Back to basic

    Truth is, all the amazing curries, thalis, dhals and breads i ate while in India, have in the end of my stay ignited an enormous craving for raw and almost bland food.

    And so once i discovered that our favorite beach restaurant served a simple salad of carrot, cabbage and cheese, i couldn’t get enough.

    However, no worries! There will also be curries. Only a bit later.

    Contactgrill

    Lately, i’ve been raving over my new contactgrill (bought secondhand, unblemished, for only 5 euros). This recipe is an example of why: just toss some raw veggies in a bowl, top with nuts and seeds and olive oil and serve with shortly grilled halloumi cheese (or zucchini slices, or seitan strips). Looks great, very healthy and ready within only a few minutes. Minutes!

    Halloumi

    Halloumi is a Greek cheese that can be grilled and still remains its bite and form. It is quite salty so it’s a perfect companion for otherwise unsalted foods – be sure not to add more salt. It combines great with sweet foods such as raisins, pomegranate seeds and honey.

    [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_highlight color=”green”]

    Recipe for Avocado and halloumi salad

    For one person:

    • Halloumi cheese, three 5 mm slices
    • Cabbage (green, white, red or chinese), two handfuls
    • Raisins or mulberries, 1 small handful
    • Avocado, one half
    • Hemp seeds and cashew nuts
    • Pepper
    • Olive oil

    Heat the halloumi slices on the contactgrill or in a pan. Meanwhile, cut the veggies and toss together. Sprinkle with olive oil, add some pepper. Place the lightly browned halloumi slices on top, add a few more drops of olive oil and some nuts and seeds.

    Great with sprouts as well, and just use any veggies in your shrink![/fusion_highlight]

    Enjoy this tasty, healthy quickie. I love it!

    And now, for the Dutchies…

    Recept Salade met avocado en halloumi

    Per persoon:

    • Halloumi, 3 plakken van 5 mm
    • Kool (groen, wit, rood of chinese), twee handen vol dunne reepjes
    • Rozijnen of moerbeien, een handje
    • Avocado, half
    • Hennepzaad en cashewnoten
    • Peper
    • Olive oil

    Verhit de halloumi op een grillijzer of in de pan. Snijd intussen de groenten en hussel samen. Besprenkel met olijfolie en maal peper erboven. Leg de nu gebruinde halloumiplakken op de salade en druppel er nog wat meer olijfolie bij. Top af met noten en zaden.

    Ook super met sprouts, en qua groenten kun je natuurlijk lekker varieren met wat je toevallig in je koelkast vindt.

    Enjoy![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

  • Grill pan

    Some time ago, i bought a grill pan at the second hand store. It’s not really a pan, because it’s double-sided like a sandwich maker.

    It looked completely clean and unblemished and i, having just returned from Greece holding fresh memories of grilled veggies with olive oil, coarse black pepper and halloumi cheese, i brought it home with me. We’ve been best friends ever since. Nom!

    This is the best thing ever. I love the hearty taste of roast skins! (Animal parts never make it to my griller though. Just bread and vegetables and halloumi cheese, and the occasional banana. Really!) For me it’s perfect. I just slice up a courgette (zucchini) or pumpkin, or bell pepper, put a slice of bread next to it and close the pan. Your meal will only take a few minutes.

    grill-zucchini-mozzarella

     

    Here you see zucchini with red onion and buffalo mozzarella cheese, right before i decorated it with olive oil and balsamic sirup and then forgot to photograph it because it looked so damn delicious and i got distracted.

    Take care that you don’t burn the veggies. If they burn, the black parts may contain carcinogens. We don’t like carcinogens.

  • 3 easy ways to get your daily dose of veggies

    3 easy ways to get your daily dose of veggies

    Eating 2 pieces of fruit and 200 grams of veggies every day is easy!

    1. Morning Smoothie

    Blend 1 apple, 0.5 banana, 0.5 stem of celery, 5 mm slice of ginger, handful of green leafy vegetables and a piece of fennel or broccoli with orange juice. Mix until smooth… and there you go! It’s only morning and already you’ve had most of your daily vitamins!

    [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_dropcap]Tip[/fusion_dropcap]For a full-breakfast smoothie, add some muesli. Many health food stores sell gluten-free muesli as well.

    2. Lunch Salad

    I like to take a big handful of green leafs (spinach, rocket salad, watercress for example) and drizzle with olive oil. Add pepper and salt and it’s already a treat. Add nuts or sprouts, cottage cheese and avocado and this is a delicious full meal.

    3. Supper Soup

    Cut veggies, cook onions and garlic in a pan softly until just starting to brown and then add the vegetables. Add a bay leaf, maybe also tomato pulp or chunks and water. Simmer until the veggies are just soft and use the (hand) blender to make the soup smooth.

    [/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_dropcap]Tips[/fusion_dropcap]For chunky soup, take some chunks out before you blend the rest of the soup.
    Do you like Asian food? Cook curry paste with the onions and garlic and add coconut milk.
    For a deluxe, extra velvety soup, blend it all and pass the soup through a siff, pressing it through with the round side of a spoon.

    [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

  • Heavenly chocolate

    Heavenly chocolate

    This chocolate just makes me want to shout THANK YOU to the whole universe.

    Recipe for 6-12 portions of heavenly chocolate

    6 if it’s just the chocolate. 12 if you’re dipping or joining with fresh fruits, cakes etc.).

    Combine

    • 2 ripe avocado’s
    • 1 cup honey or more
    • 1 cup liquid coconut oil or more
    • 80-100 gr raw cocoa
    • a few pinches of salt
    • 1 ts vanilla
    • grated rind of 1 lemon

    in a blender. Don’t hesitate to add more of anything :).

    All ingredients are essential, don’t skip any. The consistency should be creamy while in the blender. When cooled in the fridge, it will be fudgy.

    I absolutely love this chocolate goddess goodness flavor magic <3. Go have some, it’ll make your day.

  • Carrot Curry Soup

    Carrot Curry Soup

    This is a great soup, a big hit in my kitchen whenever i make it, be it for myself or for a ceremony or event. It’s vegan and delicious and if you have ever been (or live) in Asia, this will bring ring a sweet bell.

    Carrot Curry Soupe recipe

    Roast a small handful of cumin and coriander seeds and black pepper corns in a dry pan until fragrant. Then, using a grinder, pulverize the spices.

    Cut one pastinaak and twice as much carrot in blender-friendly pieces.

    Chop one large onion, three garlic pieces, three stalks of lemongrass and a thumb-size piece of ginger together and lightly fry it in coconut oil.

    Then add: one tablespoon of yellow curry paste, the ground spices, some curry powder, the carrot and pastinaak, one small handful of apricots and 400-500 ml of thick coconut milk, one laurel leaf, a handful of kaffir lime leaves and vegetable stock.

    Let simmer for a while. When the veggies are soft, take out the laurel and blend until smooth.

    Even better the next day! Enjoy.

  • Heartwarming quinoa

    Heartwarming quinoa

    A few days ago, i found a leftover of soup in my fridge. I wanted to finish it, but felt like eating something more substantial than soup. I took a small oven dish and put in a handful of quinoa, some dried tomatoes, a rosehip, some herbs and spices and then poured in the soup. Wow.

    The trick is to combine any tasteful, light soup with quinoa (or couscous, or bulgur) and herbs and put in the oven. Here we have a tomato soup from soup veggies, tomato paste, cooked chick peas (half of those mashed) with cumin, paprika and laurel. If you like spicy food, now is the time to add some harissa or curry paste.

    In an oven dish, make a 1 cm layer of quinoa/couscous and for every person, add about 1/2 tbs curry powder, 1/2 tbs sundried tomato, some cinnamon, some kaffir lime leaves (or thinly sliced lemongrass, or grated lemon rind) and other herbs and spices to your liking.

    Combine with (leftover?) soup so that there is 3 cm of food in the dish, stir gently and put in the oven, about 30 mins at 180 C.

     

    Even better the next day; reheat with a little bit of soup and serve with crunchy lettuce.

  • How to open a coconut

    How to open a coconut

    Dear people, let me present to you: the easiest way to open a coconut and get the juice out and flesh out. It’s safe (no axes, no nails) and clean.

    1. Pour out the coconut juice (water)
    2. Break the coconut open
    3. Take the flesh out
    4. Doe something nice with the shell

    Here’s how:

    1. Pour out the cocojuice

    Every coconut has three dents, one of which is always softer than the rest. Using a chinese chopstick or screwdriver or anything else long and thin, push through the softest dent. Shake out the coconut water. It’s delicious and healthy. Drink it pure of mix with fruit juice.

    2. Break the coconut open

    Using a hammer, hold the coconut and start hitting, gently and steadily, around the coconut, following its ‘equator’. Take care: the goal is NOT to break the whole coconut in pieces with three hits. By hitting gently and steadily, you’ll create a weak zone in the coconut’s wall. After a number of hits, the coconut will break open following this line.

    3. Take the coconut flesh out

    Hold half a coconut and a small sharp knife. Carf in the white coconut flesh, starting in the middle (the bottom) and carfing straight up towards the edge. Repeat until you have around eight lines going up from the center. You now have eight triagular pieces of coconut flesh. Now use the knife to break each triangle loose from the wall. They may come off easily, or it may require some effort and they will be in pieces. The older and drier the coconut, the easier it will be. So in this way, hard is good ;). The white coconut pieces will have a brown skin, you can eat this or shave it off.

    4. Do something nice with the shells

    Use them for growing sprouts,  fill with potpourri, use in a treehouse. In the tropics, they are used to make ‘stands’ for your feet when climbing a palm tree.

    Coconut recipes

    What tot do with your freshly cut coconut? Well, this:

    Grate/chop: great in pies and desserts and with Indian or Asian dishes (with peanut and/or fried onions, for example).

    Roll: make blissballs by chopping and combining dried fruits, raw cacao and nuts or muesli and roll the in coconut flakes.

    In pieces, for dipping: serve with marmelade or pureed fruits (banana, mango, pineapple). That’s a healthy snack!