Posted in Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂
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Posted in Recipes

Asparagus Spelt Pasta!

The last few weeks, I have made this pasta dinner for a few times! Why? Because it is asparagus season! That means that the white gold is back in town! Lovely succulent fresh white asparagus pasta with a few simple ingredients. It is a super healthy pasta dinner & it uses only 4 basic lovely tasty ingredients! Let’s guess!

MMMM!

I used wholemeal spelt penne, fresh butter, fresh flat-leaf parsley & white asparagus! Ooh yes, so simple, very easy yet delicious to make!

Let’s begin with the tasty recipe!

Fresh cooked white asparagus!

Recipe: For 4-5 persons

Ingredients:

350-400 gr wholemeal spelt penne

2 packets of fresh white asparagus, peeled & each one cut up into smaller bit-sized pieces

a handful of fresh flat-leaf parsley, washed, cleaned, spun dry & cut up finely

fresh lactose-free butter or fresh butter

keep the cooked water where from your asparagus

To serve: freshly grated Parmesan cheese

black pepper

Maldon sea salt

Method:

  1. Take a large cooking pot & fill with cold water. Place your cut up asparagus in it. Place fitted lid on & bring the water to the boil. When it is well boiling, set the timer to 8 minutes. Boil your asparagus for 8 minutes or until just al dente when pierced with a fork. Taste with other pieces too. Drain well but keep about 150-250 ml of the cooked asparagus water. In the same pot, heat of a few knobs of butter. When hot, add drained asparagus & the cut up parsley too. Carefully with 2 hands, shake your pot up & round so that the melted butter & parsley have coated the asparagus. See that the asparagus are hot too. Season with some finely milled black pepper & some salt too but not too much! Keep warm.
  2. At the same time, cook your pasta until al dente. This was 8 minutes. Drain well. Add the butted aspargus-parsley to the warm pasta & stir round carefully in the pot trying not to break the cooked asparagus! Add some of the cooked asparagus water just enough until you get a bit of a sauce. Season again if you need to.
  3. Heat up 2 white pasta plates & place the mix onto your plate. Just before serving, add some freshly grated Parmesan cheese over the top! Now, you can taste the sweet asparagus, the parsley, the salted cheese & the yummy spelt penne! Perfect! Enjoy with loved one’s!!!! MMM,… 😉

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Posted in Gardening, Recipes

Healthy Lunch Salad!

Yesterday, I invented this lovely healthy lunch or dinner. I even eat it like breakfast this morning! 🙂 So good, So yummy! You can eat it just like this but I will give you few other options too, just the way you like it! 😉 Doesn’t it look lovely?

Yummy food!

This recipe is super easy to make & you can serve it just like this, the easy way or add some other things in. I will show you at the end of this recipe with yummy suggestions!

Let’s make this recipe!

For 5 persons

Ingredients:

For the salad:

dry rinsed quinoa, enough for 5 persons

2 spring onions, washed, cleaned & cut up into rings (white & green part)

1/2 fresh cucumber, peeled & each round cut up into 4 pieces

about 10 small tomatoes, each one cut up lengthways into 2

1 + 1/2 stalk of green celery, cleaned, cut up into smaller pieces

black pepper

some Maldon sea salt

fresh washed, spun dry, young salad leaves from the garden, like yellow purslane, mustard greens, cut away green salad leaves, cut away red salad leaves, …

fresh washed, spun dry, herbs from the garden like chives, chervil, …

For the dressing:

3 tablespoons of a fruity extra virgin olive oil

1 + 1/2 tablespoon of a good aged balsamic vinegar

5 grins of black pepper

a few pinches of Maldon sea salt

Method:

Cook quinoa according to packet instructions & add celery bits too. I added a bit of a good vegan stock to it. Cook until just al dente. Drain excess water, if you need to. Drain well. Spread quinoa & cooked celery bits onto a big plate & place into the fridge to, cool down completely, for at least 1 hour. After that, add cucumber, spring onions & tomatoes. Mix it through the quinoa. Season with some black pepper & some salt, but not too much. Place back into the fridge to cool down a bit more.

Make the dressing. Place all ingredients into a fitted empty jam pot & screw lid on. Shake jam pot up & down a bit & taste. It has to taste fab!

Plate up! Place a lot of the mixed salad leaves & herbs onto your plate. Spoon the quinoa-veggies mix on top, in the middle of your plate, as much as you like. Finally, spoon your dressing all over your quinoa-veggies mix. Let’s eat! MMMM!

Variations:

  1. Eat it like this + dressing + some lovely vegan feta or real marinated feta cubes!
  2. Eat it like this minus the dressing + serve with some good organic pork gyros with some added red bell pepper strips fried in olive oil!
  3. Eat it like this + dressing + poached organic chicken fillets!
  4. Eat it like this + dressing + roasted white fish or roasted salmon!
Posted in Recipes

Vegan Wholewheat Pancakes with raspberry vanilla sauce!

Hello lovelies!

Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.

I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!

Recipe: For 6 thicker medium pancakes

Ingredients:

For the pancakes:

1 cup (155 gr)  of wholewheat flour

1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)

250 ml unsweetened soy milk

For the sauce:

260 gr (2 cups + 1/4 cup) frozen raspberries

2 tablespoons of water

1 sachet (8 gr) organic vanilla cane sugar

Method:

  1. Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
  2. Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
  3. Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!! 🙂   ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free! 

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Posted in Recipes

Easy marinated chicken dinner!

We often, savour this lovely dinner with marinated chicken! This lovely delicious marinated chicken dish is so easy to make & uses only 4 ingredients! Then, you have to let the flavours mingle for 3 hours in the fridge. Pour it all into a fitted oven dish & bake for about 30-35 minutes in the hot oven & done! 🙂 I served it with a leek potato stoemp. Super yummy!

MMMM!

Recipe: For 2 persons

Ingredients:

For the marinated chicken:

1 double chicken fillet, chopped into smaller pieces

2 tablespoons of a good honey, I used organic sunflower honey

2 tablespoons of a good mustard

2 tablespoons of a good low-sodium soy sauce

juice of 1 lemon

For the rest:

500 gr peeled white potatoes

350 gr-400 gr leek, well-washed, cleaned, white & green parts kept, cut up into smaller rings

a bit of butter ( I used lactose-free)

a splash of unsweetened soy milk

black pepper

sea salt

a fruity extra virgin olive oil

Method:

  1. About 3 hours & 30 minutes before dinner, make your marinade. Take a smaller bowl & add all marinade ingredients. Whisk together with a small whisk. My honey was a bit more dense & less fluid so whisk away! Now, put chicken pieces into the marinade & see that every piece is well coated into marinade. Cover & place into the fridge to marinate for at least 3 hours!
  2. Preheat oven to 180°C (350 F) for 10 minutes. Take marinade & chicken out of the fridge & remove the cover. Put it all, inclusive the marinade into a fitted oven dish so that the chicken pieces sit in 1 layer into the dish. Bake in the hot oven until browned, cooked through & caramelised! this will take about 30 to 35 minutes. Check often to prevent burning! I turn my chicken pieces in half of the cooking time to brown evenly into the marinade! The marinade will thicken into the oven & will be reduced in the end! So you end up with a lovely tasty sauce! 😉 Yum!
  3. Cook your potatoes in boiled water. Drain & set steam free. Add a knob of butter & a splash or 2 of soy milk. Add some grated fresh nutmeg, black pepper to your liking & some sea salt too. Mash. Taste. It has to taste fab!
  4. At the same time, take cooking pot & add some oil. When hot, add chopped leek & stir fry until cooked through & yummy. I added some black pepper & some salt. This will take about 7 minutes on higher heat. Add this to the mashed potatoes. Stir everything round into the mash & check the seasoning. Keep warm until ready to serve.
  5. When chicken is fully baked, your house will smell amazing! The chicken is very tender & juicy & bursts with flavour! Preheat 2 white plates & serve the mash besides the oven baked chicken pieces & their lovely sauce. See photo above! Enjoy, lovely people! xxx
Posted in Recipes

Lovely Salad for you!

A few days ago, I invented these lovely salads & served them with a simple home-made olive oil-white wine vinegar dressing!

Will you join me?

Recipe: For 2 persons

Ingredients:

For the salad:

2 big Belgian endives (witlof), washed, cleaned, big hard core removed, finely shredded/ 1 endive per plate

2 handfuls snipped fresh garden cress/ 1 handful per plate

1 big carrot, peeled & shredded into longer slices, see photo above/ 1/2 carrot per plate

2 juicy apples, washed, cored, sliced thinly / 1 apple per plate

12 juicy raspberries or other red fruit / 6 per plate

For the dressing:

4 tablespoons of a fruity extra virgin olive oil, the best one you have

1 + 1/2 tablespoon of a good quality white wine vinegar

sea salt

black pepper

Method:

  1. Arrange each plate with the top ingredients. Arrange them the way you like it, see photo!
  2. Make your dressing. Take a smaller jam pot & add olive oil, white wine vinegar, a pinch or 2 of sea salt & some grins of black pepper. Place fitted lid on & shake jam pot & few times up & down. Taste. It must taste super!
  3. Drizzle some of your dressing over the top of each plate, in a circle! Leave to stand for 5 minutes & dig in, best with a loved one! Enjoy! 🙂 Simple but excellent flavours!

 

Posted in Recipes

One Bowl Vegan Tea Cake!

Today, I created a 1 bowl vegan tea cake, just for you! All is made into 1 bowl! I stuffed it with oat bran, chopped dried apricots & raisins that I infused into a lovely black chai tea for 30 minutes. I added another few ingredients & that was that.

I didn’t use any oil or vegan butter to make it more healthy. Check it out:

Recipe: For 1 medium cake

Ingredients:

120 gr dark raw cane sugar

100 gr oat bran

75 gr organic dried apricots, chopped

75 gr organic raisins

175 ml of strong tea (I used a black chai tea)

100 fr organic white flour (T 65)

30 gr chopped whole almonds with skin on

1 + 1/2 teaspoon baking powder

1 + 1/2 teaspoon cookie spices (koekkruiden)

Method:

Add oat bran, chopped apricots, cane sugar & raisins to a medium bowl. Mix together with a spoon & pour hot tea over it. Mix through & leave to infuse for 30 minutes. Preheat your oven to 180°C for 10 minutes. I always use a fan oven!

When all soaked up, add other 4 ingredients. So, sieve your flour & baking powder. Add chopped almonds & cookie spices. Mix with a spoon until just mixed. Pour into a silicon bake tin & shake it a bit to remove any air bubbles in the batter. Place into hot oven & bake for 30 minutes, checking often to prevent burning on top! Lower heat if you need to. Bake a bit longer. When golden brown & risen, your house will smell lovely. Place onto wire rack to cool down completely. Slice, munch & smile! Keep cake into a cake tin. 🙂 xxx