Tag: vegetables

  • Oven vegetables in pesto sauce

    I love using the oven: it’s so easy to just mix all the ingredients and have the oven work it’s magic. Especially since I became a mother :).

    Here, I had a big tray of cut veggies: bell pepper, broccoli, zucchini, and mushrooms. I added some oil and salt and baked them for 30 minutes at 180 until they were tender and almost done. As you bake the vegetables, they will release fluid. At the end of the 30 minutes, I mixed in a delicious homemade pesto (but yours can be store bought of course) with the fluid and together with the oil they made the perfect, creamy, fresh and green sauce.

    Not a strict recipe but more a ‘this is how I do stuff’. Hope it helps.

    Enjoy!

  • Oven roasted veggies

    Oven roasted veggies

    Simply delicious. The tomatoes are what makes this dish amazing. They will release some of their fluid, which then blends with the olive oil and gently caramelizes the veggies beneath them. Plus they look stunning. Easy-peasy. Give it a try!

    • Pick your favorite vegetables and cut them in robust chunks. I used zucchini/courgette, eggplant/aubergine, turnip, carrot, and bell pepper.
    • Always add shallots and roughly chopped garlic, then drizzle generously with olive oil.
    • Mix until all the veggies are shiny and put in the oven (270 C).
    • After 10 minutes, stir the veggies, then add the tomatoes on top (leave the stalk on).
    • Drizzle with a bit more oil and let sit for about 30 more minutes or until everything looks like in the picture :).
    • For the last 5 minutes, add some capers and sunflower seeds, pumpkin seeds or pine nuts and just before serving, add pepper, salt and fresh basil.
  • 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.

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