This morning, I invented this lovely warm Vegan Pear Vanilla Breakfast. Often, Peter & I eat warm oatmeal for breakfast but this morning, I wanted something else so I used whole spelt flakes that are precooked. So when you cook them, you only need like 10 minutes. Will you join me for breakfast?
Because many of you missed me the last 2 months & I received so many lovely concerning emails on what was going on with me, I invented & made you all these lovely Gluten-free Vegan Blueberry Buckwheat Oat pancakes this morning who are to die for really! They make an ideal yummy filling breakfast or even a dinner! Easy peasy too!😉
That is a mouthful, hey? I had some nice wholemeal buckwheat flour left that I needed to use up. I thought that home-made ground oat flour would go well with this lovely buckwheat flour. I had some fresh blueberries that I wanted to use in these lovely pancakes! They are super scrumptious, healthy & filling too!
My husband Peter gave them 10/10! Ooh yes! Read the rest of this entry »
Hey my long lost friends!
It is me again,….Ooh yes,…really? ooh yes! Sophie’s Foodie Files is back in business again! I know a lot of you were wondering what was happening to me & what was going on! So, a huge thank you to all of you who sent me long lovely emails through my contact form on my blog. That made me smile & it was great to know that I was missed deeply! Well, what happened to me?
I take thyroid medication because I only have a bit of my thyroid left in my body. The whole other part of it, was taken aways through a big operation 14 years ago. Since then, I take daily my thyroid medication. Since August, this medication didn’t work anymore & I got very major side effects that disabled my daily life completely. So, I had ups & downs & finally we went to a specialist. He made me back to my oldself again & I am so happy about that too. So, I am getting back to normal & also in these last months, I haven’t blogged at all let alone look at my favorite other blogs. I am also learning to play the piano, am very busy in our allotment garden. Read the rest of this entry »
As many of you know, we have a walled city garden. We have had an abundance of fresh figs from our fig tree. I picked many of them yesterday & also today, so I needed to use them up. Unlike all of you, I don’t like to eat them fresh. I only love them baked, cooked into a lovely porridge, put into a lovely crumble or jammed! Ha! So, I took my earlier recipe of my vegan healthy cinnamon rolls & adapted it to my needs & changed the yummy filling too. I also used melted vegan butter to stick the fig jam to the risen dough. Let’s see a tasty beauty, ready to devoured, while still warm!
And a close-shot here from the set chocolate topping!
These tasty beauties make an ideal FOOD GIFT, ooh yes!🙂 MMM!
As most of you know by now, we have a huge fig tree in our walled garden at our house. I picked many figs that morning & needed to use them up. So, I invented this quick easy healthy vanilla fig jam. The vanilla flavour goes so well with the ripe figs. And here are the 4 ingredients:
And here is the end product in cool small jars:
Yesterday, I harvested multi-coloured swiss chard leaves & stalks & one big chioggia beet, stalks & leaves. I had some ricotta over in the fridge that I needed to use up so I made this delicious vegetarian pasta dinner! Check it all out here:
This was our harvest for the day: Read the rest of this entry »
This morning, I made this delicious easy vegan gluten-free smoothy. I needed to use up some super ripe fruits & had still had a batch of my own vegan gluten-free granola over & wanted to use it all in our breakfast smoothies! The smoothies themselves only have 4 ingredients in them! Check it out here:
You know that a while ago, I made a canning recipe. I only published one of them. You can find the tasty recipe here! It was time, to open the first batch of canned gherkins that we made on July 20 th 2016. This is 3 weeks ago. I needed to taste the preserved gherkins so I made this simple tasty sandwich, check it out!
Doesn’t it look so inviting & yummy????? You only need to grab a few ingredients in your kitchen & fridge to make it, then gobble it all up with a big smile on your face,…:) Ooh yeah! You only need 5 ingredients! Read the rest of this entry »
This morning, I invented this lovely recipe for vegan spelt cinnamon rolls topped with cashew caramel drizzles! That sounds very delicious, doesn’t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy!🙂
So, check them out here:
Let’s see how I made them!
A few days ago, our big fig tree was producing the 1st new juicy ripe figs. We have a walled garden & last year, we didn’t prune it much, on purpose. This year, there are many figs up on the tree & we have had about 50 of them already! This breakfast was invented by my husband Peter. We also harvested our first fresh blackberries, also from within our walled garden! Check this delicious easy breakfast out:
It only has 4 ingredients in it & we ate it with a slice of toasted spelt bread with butter. Will you join us for breakfast? So, see it all up closer here: Read the rest of this entry »
2 weeks ago, we harvested the last of the fresh juicy ruby-red currants from our garden. We harvested also some fresh rhubarb stalks. This is what I made:
This lovely vegan spelt crumble is PURE DELICOUSNESS, I assure you! How I made it, you can watch on this video below: It is super easy too!🙂 If you don’t have sprouted wholemeal spelt flour, use normal wholemeal spelt flour! Enjoy!!!! I had 2 of these yummy lovely filled blue ramekins! That is just enough for 8 persons! Read on for the cool video & recipe! Read the rest of this entry »
A few days ago, I harvested the first 2 green courgettes called black beauty! Ooh yes! So, I needed to use them up & I invented this lovely easy peasy pasta dinner! Looks great right?
If you want to make it completely gluten-free, use Gluten-free bacon & GF pasta!
If you want to make it completely vegan, use vegan tempeh bacon!
Yesterday, I harvested these veggies, edible flowers & this lovely herb called dill & turned it into this lovely fish dinner. Only the sweet potatoes are not from our field. Mine are still growing in a big bag into our plastic conservatory!
Just look at this delicious dinner:
Yesterday morning, I invented these tasty beauties! I had some ripe passion fruit & a bag of sprouted wholemeal spelt flour lying around that I needed to use up so I created another new pancake recipe too. Just look at this beautiful one:
Yesterday, I made these lovely vegan gluten-free red currant cheesecake bars! yes!
Will you join me for a cheese cake bar & some tea? Read the rest of this entry »
Recently, I saw a whole lot of golden milks all over the internet & blogosphere. I reinvented this recipe & added some extra ingredients to make it a nutritious filling breakfast for 2!
You can digest Curcuma more easily into your body if you add black pepper with it. Studies have shown that. What is Curcuma, I hear you say? Read the rest of this entry »
It has rained for a while now, in these parts of Belgium. So, I headed over to our allotment & needed to harvest a lot of strawberries & the first of the red ruby red currants! This year, we have a smaller harvest of juicy red sweet strawberries. What a pity! Today, I harvested these lovely strawberries & a lot of the first juicy ruby red currants,….ooh yes! And guess what I made with them: redcurrant strawberry jam! Easy peasy! Here is the lovely easy video:
Yesterday, I harvested 2 giant bunches of green celery & after I cleaned, thoroughly washed, spun dry it all, I froze 1 bag of 700 gr into my freezer to use in the winter when I want to use green celery in my soups & stews. 300 gr of the green celery stalks, I cut up into larger pieces, each about 4 to 5 cm & used into this fabulous tasty dinner. I served it all with cooked red quinoa & seitan meatballs. So this dinner is completely vegan! To make it completely gluten-free, use GF sausages or tofu meatballs. It is up to you! You can even serve it without the seitan meatballs because it is very filling, but I think you need that seitan meat for better flavour!😉
Without further u do, here is my new fabulous cool video: Enjoy! xxx It is very well explained all in here!😉
Read on how I made them! Read the rest of this entry »
I harvested again 6 home-grown turnips & used them to make this lovely soup. Just check it out for yourself:
This morning, I made this delicious easy warm breakfast for me, myself & I! Just look at it, don’t you want a big bowl for yourself?
And from up closer, it looks like this:
Here is the video that I made for this lovely smoothy, from 2 posts ago. You can find the video here:
And the recipe link is here, if you do not find the video well explained, but you really don’t need it!🙂 Refreshing Smoothy!
Stay Tuned! If you liked this post & want more of them, join 1,525 email followers to get my new cool email newsletters! Subscribe by email! It is free!
You can also find this yummy smoothy @ instructables here!
Yesterday early in the morning, I biked to our allotment. It was 9 am. I worked a few hours in the garden & then, I cut the 1st 2 big handfuls of fresh coriander leaves & stalks. I was going to use them in my evening dinner & I saw that there was a lot of chard. So, this had to go in the dinner too,….So I invented this lovely tasty wok dinner & marinated some organic chicken fillets too. This was my harvest of the day:
So, This lovely recipe I invented. It is a dairy-free gluten-free dinner & I also used 100% GF buckwheat noodles in here! Check it all out here:
First, I have some exciting news for you all & especially for myself! I have gained + 1500 email followers since yesterday! Yay!!🙂 This number makes me so happy!
This morning, I made this delicious low-fat refreshing smoothy. It is super yummy!🙂 I only has 3 ingredients in it & it is seasonal too! Can you guess the yummy ingredients? The video:
Yes, …you were right:
You know that in my last post, I made some fresh chervil pesto dressing & I had leftovers so I used it all up the next day & created this lovely easy spelt pasta aka penne pasta dinner with bacon, of course!🙂 This meal for 3-4 persons is made within 15 minutes so check it all out here:
Yesterday evening, I made this lovely combined dinner. You can make it totally gluten-free & vegan, if you serve this with tofu or a vegan schnitzel.
I used 2 types of cut away salad leaves & I also got a bit of the small baby red roach leaves. I also pulled out several types of radishes & the first 2 hands of fresh chervil. The fresh chervil, I used in a lovely vegan gluten-free fresh chervil pesto dressing, that I drizzled over the oven roasted new potatoes. I also drizzled a bit over the mixed salad leaves. I served it with a seitan cordon blue. A lovely divine dinner, straight from the garden!
I stocked away a lot of veggies & fruits in my freezer from our allotment harvest last year & needed to use up the last of the fresh strawberries that we froze last June.
I thought, let’s use them into a nice home-made vegan strawberry crumble & so I did. Check it all out here! I served it with a good pouring hot or cold vegan or non-vegan custard. Yum Yum Yum! My strawberries were very sweet on their own, so I didn’t need a lot of coconut sugar to use in my crumble.
I took them out of the freezer bag & used them just like that. It was 430 gr in total,… oh yes! Because I used them unfrosted, I added 2 teaspoon arrowroot powder to the frozen strawberries to bind the excess of fluids & I was right! It did the trick, just see in the 2nd photo!🙂
This morning, I made this delicious creamy smoothy. I needed to use up a few things in my fridge so I made this fab filling yummy smoothy!
Check it out here:
I am going to start off with the 1st ingredient & that is: the beloved pineapple! MMM!
I am going to do a new series of recipes that is called: 1 ingredient, 3 recipes,…ooh yes! Every month, I will make such a post,…this way, I can get really creative with my chosen ingredient!😉 I hope you will love my new posts! Enjoy! These recipes are all my own, invented by me in my beloved kitchen & tested & approved by me, friends & family! They are my taste testers! I got all thumbs up for these new 3 recipes! MMM,…I can assure you!
1/ A simple vegan gluten-free pineapple pudding!
Here is the video: enjoy!🙂
Yummmmm! Make it now! 🙂
Hello sweeties! I am back in full swing. The last 2 weeks I have been ill with a viral throat infection but now, I am back with plenty of energy too!🙂 xxx
Sunday morning, my husband & I pulled all the rest of the Jerusalem artichokes from our allotment plot. We still had J. artichokes from 4 other plants in the ground. We needed to pull them out because the rest of them would regrow again & that wouldn’t be very nice in the mouth & that meat less flavor too. We dug them out & left a few of them in the ground to grow to new plants in April. You see?
So, we placed them in 2 buckets filled with leaves & ground to keep them better fresh. We placed them in an unheated cold room. I already made several recipes with them. I will give you my favorites from my blog below this post & made 2 lovely recipes with them. The 1st one is a lovely soup, spiced up a bit & filled with yummy flavors & the other one is a vegan gluten-free main dish. Read the rest of this entry »
Yesterday morning, I invented this lovely easy healthy vegan gluten-free drinkable breakfast,…ooh yes! Enjoy the new video & recipe too!🙂 MMM!
This morning, I invented this lovely warm vegan gluten-free breakfast for you all. First, I will give you” the video “ here & then the written recipe, all right? I hope you enjoy! :) A lovely warm healthy breakfast for you all to enjoy & start the day full of energy!
Today, I invented this lovely vegan gluten-free cherry ice-cream with a secret ingredient. I know that it is freezing here in Belgium, but I wanted to make a lovely cherry banana ice-cream. This is what I made:
I made it in 10-15 seconds & then, I froze it for about 1 hour. This photo was taken directly after making it. So, it is in a soft serve stage.🙂
The soft-serve ice-cream is Vegan, Gluten-Free & Very Delicious too!🙂 Read the rest of this entry »
You know that a while ago, I posted my lovely Raw Vegan Gluten-free Chocolate Cheesecake, yes? You can find the original recipe + video HERE!
Here is my video about it all. Enjoy!🙂
Yesterday, I invented this glorious winning tasty vegetarian salad. It is made within 15 minutes! Can you guess the yummy ingredients?
A few hours ago, I published my Raw Sunflower Seed milk video on my you tube channel. You can subscribe Here!
Come on over @ my You Tube Channel & subscribe, please!!! :) You can also like my video’s,…that would make me very happy!🙂
It was fun making it!🙂 You can find the original recipe here in my archives on my blog, fully written out & + the video too: Home-made Raw Sunflower Seed Milk.
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I am not going to reblog my whole recipe here but only add the video!🙂 It is all well explained in here! Check it all out:
Subscribe to my You Tube Channel HERE!!!!
You can find the original recipe here in my archives: Raw Vegan Gluten-Free Lemony Hemp Smoothy!
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On October 21st 2015, I posted my fab famous post about Vegan 5 ingredient pancakes & I just created a lovely video of 1 minute over it, including lovely free Irish music. Check it out here:
Subscribe to my youtube channel HERE!!!
You can find this lovely recipe here, in the original post, also with the video: https://sophiesfoodiefiles.wordpress.com/2015/10/21/vegan-5-ingredient-pancakes/
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I reblog my lovely recipe of Pumpkin Pimped Breakfast here because I just made a photo video out to it! It was also fun & something new to do too. It is also shared on Facebook & on youtube! Subscribe to my You tube channel HERE!!! Check it all out here:
And here is the full written recipe again, but you can follow it easily on the video itself!
This morning, I made this lovely Pumpkin Pimped Breakfast! I had some leftover fresh home-made pumpkin purée left that I needed to use up. It was just 1/4 cup. So, I made this yummy breakfast & used only 4 ingredients to make it! It is also VEGAN & GLUTEN-FREE! yes! Not to mention, very delicious! :)
Recipe: For 1 person
1 cup (274 gr) bit sweetened soy yoghurt
1/4 cup (61 gr) home-made pumpkin purée
1/8 cup (22 gr) vegan chocolate mini chips (min. 50%)
1 tablespoon chia seeds
Spoon your yoghurt into a lovely bowl. Add chia seeds & stir everything round through the yoghurt. Leave for 10 minutes. The chia seeds will soak up a bit of the yoghurt & will get a bit bigger. Add chocolate chips on top of the yoghurt-chia seed mix, evenly scattered. Finally, add all the pumpkin purée on top of the chocolate chips & with help of a spoon, spoon it through the top of the yoghurt mix. Enjoy with a big smile on your face! Yum! 🙂 Stay Tuned! If you liked this post & want more of them, join 1,416 email followers! Subscribe by email! It is free!
Hello, sweeties! I have got news! I am on you tube, as from today! yeah! This is my first video! I am all new to this but I loved making this one so much! So let’s start:
This morning, I made this lovely Pumpkin Pimped Breakfast! I had some leftover fresh home-made pumpkin purée left that I needed to use up. It was just 1/4 cup. So, I made this yummy breakfast & used only 4 ingredients to make it! It is also VEGAN & GLUTEN-FREE! yes! Not to mention, very delicious! :) Read the rest of this entry »
You all know that we grew 3 different types of pumpkins last year, yes? We grew 3 big Musque de Provence pumpkins (Cucurbita Moschata) & the tiniest one, was 5,2 kg! One of the bigger one’s we cut up open yesterday. This one was: 7,8 kg! That is right! We picked it from the plant on October the 10th before the frost so it was exactly, just over 3 months old! This is how it looked now:
Yesterday evening, I invented this lovely Vegan Gluten-free Soothing Spiced up Pumpkin soup! I had about 1/5th of a home-grown Musque de Provence pumpkin over & needed to use it up. So, I created this lovely soothing spiced up pumpkin soup! It adds a nice kick on your tongue & is tremendously delicious. It has 2 secret ingredients that take this lovely soup to a whole other level,… Start guessing!!! And one of them is not chili pepper! Ha!🙂
Sean & Linda said: ” We made your lovely soup today! It is indeed very soothing with the warm spices in here!
Wonderful flavored soup! ”
This morning, I invented these lovely smoothies. I had some blueberries in the fridge that I needed to use up so I created this:
This smoothy is also Vegan & Gluten-free, of course!🙂 The smoothy is really delicious with the added topped cinnamon,….Ooh yes! Read the rest of this entry »
Happy 2016 to you all! I hope you feasted well yesterday! I was ill but even I did!🙂 Yesterday, I made a lovely side dish & the leftovers, I ate as a nice cold lunch today. This was my tasty vegan lunch, check it all out:
So, how did I make this lovely side dish & what lovely spice did I use? I roasted my 3 different cut up peeled veggies with mainly mixed spice, a fruity olive oil, some black pepper & pink salt. That is it! Easy, right? Now, you are wondering: Read the rest of this entry »
Hello sweeties! I hope all is well after the big Christmas feasts! I hope that you all had a fabulous time with your friends & families. I also hope that you received lovely gifts,…;)
This is a Festive Seasonal Creamy smoothy that I created because I had 2 ripe persimmons in the house that I needed to use up! So, this is what I created. The smoothy itself is vegan, gluten-free & is a great yummy breakfast!🙂
Tammy said: ” I love persimmons but never thought to put them in a smoothie. Great call Sophie! ”
Yesterday evening, I invented these tasty beauties! Check them all out!
I soaked a lot of cashews in the early morning & used them, well rinsed & drained at night! Make these tasty raw goji berry brownies tartlets now! No guilt!😉 They are very Yum Yum Yummmm & So Good for you too! :) Read on how I made this lovely recipe,…
Every winter, I make this delicious easy to make vegetarian beetroot risotto with 2 cheeses! Which one’s? Read on,…:)
When you add the 2 cheeses to the risotto, after cooking, the risotto will turn pink red bubblegum color,..cool,..hey? This main course is a win-win at a lovely dinner party: success guaranteed!!!🙂 Ooh yes! Read the rest of this entry »
I reposted this old tasty favorite recipe of mine. It is always a success near Christmas time, or any other time of the year. I stack many bags of cranberries in my freezer for later use in the year, when I crave them!!
Today, I made these tasty vegan cranberry carob brownies. They are so simple to make yet so pleasurable too. Make them now & enjoy every bite of them! :) Read on How I made these delicious Brownies!
Hannah@Bittersweet said: ” Such an intriguing flavor combination! Neither carob nor cranberries tend to get the love that they deserve, so I’m happy you’re highlighting these under-appreciated ingredients together. ”
Read the rest of this entry »
This morning, I invented this lovely Cranberry Christmas Porridge,…ooh yes! The flavors in this lovely breakfast feel so Christmas like, you know.
I have been listening to my favorite Christmas songs from Nat King Cole. I love all of his songs, Christmas songs or not. I think he rocks! Too bad, that he already passed away, in 1965. I wasn’t even born yet!
Karen said: ” What a delicious way to start the morning. Yes, it think I would be singing a Christmas song after a bowl of this as I wrapped packages. ”
This afternoon, I needed a snack & I didn’t have anything in the house. So, I created this creamy, vegan & oh so delicious smoothy. Not so healthy as usual though but very tasty! Sometimes, we need something not so healthy, don’t we?
I drank the 2 smoothies all by myself!🙂 hihi!
Yesterday, we had the privilege of the first melting snow! It is getting colder each day now! This is what we see from in our kitchen:
A few days ago, I had some fresh packets of cranberries that I froze last year. I used 1 packet fresh frozen cranberries of 340 gr that I used in this delicious home-made cranberry cinnamon maple sauce! yum yum! I served it with braised Belgian endive with coconut sugar & with oven baked potatoes & the sauce we served with chicken. MMM! A very festive Seasonal sauce!🙂 The sauce itself is vegan & gluten-free too!🙂 So, we need this lovely warm sauce to keep us warm & cosy!🙂
Yesterday evening, I made this lovely vegan gluten-free dinner using a lovely veggie from our garden, … with the beloved Musque de provence pumpkin,…Check it all out:
This afternoon, Peter & I were a bit hungry. I wanted to make a fruit smoothy & added some broken flaxseed to make it more filling & healthier. This delicious smoothy looked like the kind of smoothies we all had to eat or drink when we were kids. It looked like better food smoothies, which I didn’t like to eat when I was at a very young age.
This morning, I invented this lovely nut & seed granola. I thought why not invent a lovely granola without oats or quinoa? So, this is what I created:
Yesterday, I invented this lovely pumpkin soup. Easy does it here!🙂
You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty:
In total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow.
This lovely, healthy, delicious vegan hot oatmeal, I invented this morning. There are just a few ingredients in here but they are very Seasonal. Can you guess the main ingredients? Yes? No? But wait, there’s more!
Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan!😉 No cashews in here! It was a creation of hard work & lots of love,…hahahhahaha!
This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?
Koko said: “This looks like a dreeeeeeam!!!! I like that there are no cashews- it is something different and unique with the ingredients you’ve used! I have to try it!! ”
A while ago, I received a packet of black rice from my mom. She got it for free from her organic food store. She didn’t have a clue what to do with it. So, after a bit of thinking, I created this lovely recipe. The stew itself is Vegan, Vegetarian, Dairy-free & Gluten-free too. You can make it completely vegan by serving it with spiced tofu bits or something else. We served it with organic dairy-free, gluten-free chicken pieces.
Doesn’t it look very inviting?
Now, you are thinking, what the heck is black rice?
Yesterday, we pulled pour only white cabbage out of the ground, from under the white netting, at our allotment! Ooh yes & what a beauty she certainly is! Just look at her:
This morning, I invented this lovely healthy Raw Vegan Gluten-free Kicking Energizing Green Smoothy! Ooh yes! You can also find this tasty recipe Here on Instructables!
I also used a green healthy veggies from our garden. Could you guess which one?
Last night, I invented this lovely vegan roasted dinner. I served it all with fried seitan chorizo sausages. My husband Peter & I both loved our easy to make dinner! You will love it too!🙂 I am sure of that!
As you know, recently, I dug up fresh sunchokes from our garden a few days ago. I made a soup, see 2 posts ago, you can read all about it here & now, a roasting dinner. It is something else, right?
This morning, I created this warm breakfast for the 2 of us & for you too!😉 Let’s see how I made it! Read the rest of this entry »
Yesterday, my husband & I pulled fresh Jerusalem artichokes aka sunchokes, aka topinambours in French & aardperen in my language, Dutch out of the ground! You have to know that we have 6 x 4 meter high plants & we pulled one, out of the ground. We got lovely tubers & they weighted all together 4 kg!!! Ooh yes, baby!🙂 We were so proud & very happy! We grew the Canadian variety! Don’t they look amazing?
This morning, I invented this lovely hot oatmeal as a nice breakfast! Can I serve this for you? It is Vegan & Gluten-Free!!! Check it out:
Will you join me? But wait, there’s more!
A few days ago, I harvested many fresh rocket leaves (arugula) from our beloved allotment. We didn’t sow them but they came out rather lately at the end of Summer. They were growing everywhere.
So, I harvested many of them & turned them into this lovely dinner: rocket–cashew pesto pasta! Yummm! Make it Gluten-free by using Gf spaghetti!🙂
Let’s see the pesto itself: But wait, there’s more!
This morning, I invented these 5 ingredient vegan pancakes,…and healthy too,… ooh yes! Check them out!🙂
These smaller fluffy pancakes are very delicious on their own or drizzled with some good maple syrup! Eat them still warm, so your chocolate chips will melt!🙂 Yummy!
The batter is made in minutes. And then you fry them. It is that easy! Do you know, how I made them?
And now the video here, just new for you all:
We have 2 larger Black kale plants in our beloved allotment. We have eaten many leaves already but you don’t see it on the plants! One looks like this right about now:
Today, I harvested many black kale leaves. I cleaned them, cut out the big white stem & used them in this wholesome delicious one-pot meal! Serve it with some home-made bread & you will love this beautiful combination!🙂 But wait, there’s more!
A few days ago, I invented this lovely spelt pasta dinner. I used fresh veggies from the garden here & served it with dairy-free smoked bacon pieces! A very delicious colorful pasta dinner!🙂 Enjoy!
Doesn’t it look appetizing? ooh yes! But wait, there’s more!
Today, I invented this lovely vegan gluten-free pumpkin spinach curry. I served it with vegan gluten-free brown rice noodles & marinated tofu chunks! This dinner is a lovely tasty easy to prepare dinner, I say!🙂 Check it all out here:
Yesterday, I invented this lovely vegan pasta dinner. I had some Summer leeks to use up from the garden. I also had a package of spicy marinated tofu chunks in my fridge that I needed to try. So, I invented this lovely dinner!
Today, I went to our allotment. I needed to harvest many yellow raspberries & some of the latest rhubarb stalks. This is what I created with our lovely fruits,…Of course, a lovely vegan crumble! yes, yes!🙂 I served it with some good hot pouring custard. To make it completely vegan, use vegan custard!😉 You can make it gluten-free by using gluten-free whole oat flour!
These are lovely fresh ripe yellow-orange raspberries, straight from the plants. All cleaned up, they look like this:
This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chip muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out!
Yesterday afternoon, I invented this lovely RAW VEGAN GLUTEN-FREE CHOCOLATE CHEESECAKE! Ooh yes, it is a real beauty!
It is CREAMY, HEALTHY & DELICIOUS! You can cut them up like smaller bars or you can eat a bigger slice,…It is up to you!😉 Let’s see how I made them!
Johan said: ” I made your divine, fabulous delicious raw chocolate cheesecake & loved every bite!
You create & invent so many delicious recipes! Divine! xxxx ”
Rean on how to make it & for the video too!🙂
Yesterday evening, I invented this lovely Fall vegan dinner. I used 4 vegetables from our garden. Can you guess which?
Yes, you are right! There is:
I wanted to create a healthy raw chocolate pudding but wanted to add a swirled something on the top. This is what I created! Doesn’t it look fancy & stylish?
It is very delicious in flavor too. Can you guess the ingredients from the pudding & from the swirl????
Let’s see if you were right. Read the rest of this entry »
A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called, you can read it! Look at this lovely one:
And I made this lovely dinner:
I can tell you that my hubby Peter gave my dinner a 10/10! Ooh yes!🙂 Let’s see how I made it all! Read the rest of this entry »
Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one’s are very healthy too! Let’s see the spread again:
Let’s see how I made this, right? Read the rest of this entry »
Yesterday afternoon, I pulled a few large Summer beets from our garden. They were very huge! One was even 1150 kg, with peel on, but with leaves & stalks removed! Ooh yes! I was worried that they didn’t taste as well as the young one’s 2 months ago but they were just perfect, that sublime mild beet flavor & the skin wasn’t though at all!😉 Yay!
This soup is a thicker soup but ooh so delicious. It has a milder sweeter flavor with the roasted balsamic vinegar & with the roasted beets. You can taste a hint of young fresh thyme. This sounds wonderful, right? If you like a smoother soup, just Vitamix it! Read the rest of this entry »
This morning, I invented this dark green healthy smoothy! You know that I have 3 black kale aka Tuscany Cabbage plants. One got ripped out of the soil, I think because of rats underground, so I had to pull it out! You must check your black kale often, on caterpillars. Wash well, spin dry use. I like to sue fresh black kale in a breakfast smoothy. I also freeze a lot of the torn cleaned leaves, for later use in fall or in Wintertime for in soups, stews, etc. :) Read the rest of this entry »
Yesterday evening, I invented this lovely healthy lighter fish dinner. I also used 2 veggies from my garden in a lovely raw crunchy marinated side salad!🙂
Yesterday, I pulled a giant red cabbage from under the net! The red cabbage itself was hard & a real beauty! Read the rest of this entry »
Today, I invented these lovely wholemeal oat & oat bran flour muffins. I still has some leftover red plums from a friend’s garden. I needed to use them up! Let’s face it, how many can you eat straight away?
Hello sweeties! It has been a while, no? Peter & I were very busy in our garden. We needed a break from it all so we went away on a quick holiday & now, we are back with plenty of energy!! Yes, yes, that is what we want, right? I have several recipe ideas on in my mind, like usual, you would say!😉 This recipe combination, came to Peter & me this midday. I invented the lovely whole grain pancakes recipe & he invented the spiced red plum compôte. A few days ago, we received a whole lot red plums, from a friend so we had to use them up.
Just look at that beautiful red spiced plum compôte, shall we?
These are really healthy filling pancakes topped with a delicious spiced up red plum compôte, which isn’t too sweet either! Our plums were a bit more sour, so if you want to have a more sweeter compôte, add more maple syrup, it is up to you! :) Read the rest of this entry »
This morning, I invented this tasty refreshing breakfast smoothy, ooh yes!
Go on, grab one & you will love it too, I promise you!😉
You know, that in my last post, I made these glorious winning Raw Vegan Gluten-free Blackberry Caramel Nougat layered bars, right? I wanted to use them in a lovely afternoon smoothy! Don’t you want to grab one, at least?
I know, I do!🙂 You must sip a bit from your smoothy before you add the lovely topping: 1 raw bar, chopped up into 4 pieces!🙂 Just for fun!🙂 And because it is unbelievably delicious at the bottom of your smoothy!😉 x
Today, I invented these tasty beauties! :) They are very addictive, raw, vegan, gluten-free delicious amazing freezer bars! Ooh yes, check them out! ;)
These are the best raw bars I have ever invented let alone made! :) They are fantastic, amazing & just wonderful in the mouth! The combined flavors go magically together! ooh yeah! ;)
About this post: Raw Vegan Gluten-free Blackberry Caramel Nougat bars! Hannah from the vegan blog Bittersweet said this: ” Oh my goodness, that sounds unbelievably delicious! I may not be able to use home-grown blackberries for mine, but I have no doubt that the end results will still be stunning!!! “
Recently, I have experimented with home-made banana ice-creams! I used a lot of recipes from you-tube & the internet but made this one on my own!😉
It is really amazing that you can make fabulous banana ice-cream out of 3 large frozen bananas! The flavors, here beautifully combined: rock my taste buds! ooh yes!
Recipe:For 11-12 scoops of banana ice-cream with toasted walnuts, maple syrup, cinnamon & white chocolate chips!
Today, I invented these tasty Vegan Gluten-Free carob red currant chocolates! Ooh yes! They melt in the mouth. They are a bit sweet with the carob powder & Medjool dates in them & now & then, you can taste a hint of sourness of the fresh red currants. The red currants come from my allotment!😉 They make an ideal food gift too!😉 MMM!
A few days ago, I received some good new tasty potatoes from a friend at our allotment. I also had several fresh veggies from the garden that we needed to use up. So, I invented this garden potato salad with no mayo & served it alongside grilled marinated green & yellow courgette. I served it with bought organic marinated chicken pieces but you can serve with it what you like, vegan sausages or fish!
This garden potato salad, I served cold, included with the fried or cooked ingredients. Only my chicken & grilled courgettes were warm. My husband Peter & I ate it outside in our city garden & washed it all down with some great Belgian pils beer, Jupiler!😉 Here you can see this lovely cold potato salad: Enjoy! Read the rest of this entry »
Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:
Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35°C outside. You see what I mean? Read the rest of this entry »
Yesterday, I made this glorious winning served cold fresh pea mint soup! I made it with every ingredient from my garden,….except the vegan gluten-free stock, of course! I podded 750 gr fresh peas from the garden yesterday, but just used 400 gr of them! Just look at these beauties: Read the rest of this entry »
Yesterday, I ended up with 5 different vegetables from my garden. I wanted to include them in my dinner pasta dish. This is what I made, doesn’t it look just fabulous/ clean/refreshing???
Let’s see what veggies that I used! Read the rest of this entry »
I pulled 4 medium beets, some fresh lemon thyme stalks & 1 small ball of garlic from our garden yesterday. I wanted to use it all to create this lovely oven roasted dinner & I marinated my salmon before roasting with what? Can you guess the marinade ingredients?
Yesterday I invented this lovely red currant strawberry jam! Yes, a simple combined jam but a very good delicious one too!🙂
Today, I invented this lovely home-made red currant vanilla jam! I had lots of fresh ripe red currants from our allotment! Ooh yes! So, what to do with them, hey?
I tested different ideas but this was the best recipe yet. This is more of a really thick jam aka jelly like, I believe but this is because you have natural pectin in your berries & I used jam sugar, there is pectin added also.
Yesterday evening, I invented this lovely pasta dish. I had 3 veggies from my garden, I had to use up. Can you guess which veggies?
I went to my allotment yesterday & had yet again fresh ripe strawberries. Because these strawberries are so sweet, I needed to put a few of them into a lovely dessert, of course!😉
Yesterday evening, I invented these lovely 2 Gluten-free Lactose-Free strawberry chocolate chip tartlets! Just look at these tasty beauties!🙂