Posted in Gardening

Video: Our harvest from the last weeks!

Here is an overview from our harvests of the last few weeks at our beloved allotment! Enjoy the video! 🙂 Just click onto the play-button!

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Posted in Gardening, Recipes, Youtube

Spelt red currant rhubarb crumble + video!

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!

Recipe: for 8 persons, a normal part. 


For the fruit crumble topping:

1 cup (117 gr) sprouted wholemeal spelt flour

1 cup (150 gr) vegan salted butter, cubed, straight from the fridge

1/3 cup ( 50 gr) coconut sugar + 1 teaspoon

For the fruit mix base:

3 cups (400 gr) cleaned, rhubarb, cut up into 2-3 cm pieces

2 cups + 1/4 cup (380 gr) cleaned, red currants, no stalks please

3/4 cup (40 gr) coconut sugar

3 tablespoons water

2 teaspoons ground ginger


  1. First, make your crumble topping. Take a fitted bowl & add spelt flour, cubed vegan butter & coconut sugar. With your hands, mix everything together until it looks like breadcrumbs, bigger & smaller one’s. Set aside or place into the fridge if it is too warm in your kitchen.
  2. Preheat your oven to 200°C (400 F) for 10 minutes. Now, make your mixed fruit base. In a fitted cooking pot, add your rhubarb pieces, ginger, coconut sugar & water. Mix well with a spoon. Simmer until your rhubarb pieces soften & you can pierce a fork through them. Carefully mix everything together & watch closely. The coconut sugar with water forms a caramel texture & you don’t want to burn it. Stirr often. Lower your heat if you need too. Turn heat off & finally, add your red currants stir them carefully through the rhubarb mix. Spoon them over into a fitted oven dish. I used 2 blue medium-large ceramic oven dishes. Divide your base mixture over the 2 ceramic dishes. Take your crumble topping out of the fridge & divide into 2 equal portions. scatter them all over the fruit bases. Now, place into the hot oven on a lower shelf & bake for about 20 minutes. Check often because the coconut sugar in the topping can burn easily & you won’t want that! 😉 Lower the heat of your oven if you need to. After 20 minutes, your crumbles will be bubbling, ready & when you open your oven door, your house will smell amazing! With oven gloves on, take your dishes out of the hot oven. Leave them on your kitchen counter for about 10 minutes before serving & enjoy just like that or with some good vegan custard on the side: double yum! I assure you that you want a second serving!!

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Posted in Gardening, Youtube

Our harvest of the day + video!

Today, I harvested a few veggies & fruits from our allotment. You can see what in this lovely short video! Check it all out & enjoy! 🙂

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Posted in Recipes, Youtube

Golden Milk smoothy + short video!

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?

Curcuma is a very healthy ground powder from the inside of a Curcuma root. It has been used for more than 4000 years. It has been used in Chinese medicine & Indian medicine for a powerful anti-inflammatory. It has many positive benefits for our body. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye. So, Curcuma is good for you. It is better to take it like that powder, raw & not cooked to digest it better & use it throughout your body well.

Be careful when using turmeric since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.

If you are able to find turmeric roots in the grocery store or your organic shops, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency. ( I haven’t done that yet!)

Drinking the Golden Milk Smoothy: The video! 🙂

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Recipe: for 2 persons, each 1 big glass= 650 ml in total!


500 ml unsweetened soy milk

1 tablespoon ground Curcuma (turmeric)

1 tablespoon coconut sugar

1 piece of fresh peeled ginger, about 2 cm x 1cm

1/2 teaspoon ground cinnamon

a few grins of finely milled black pepper

1 ripe large peeled banana

whole grain spelt flakes: 1/3 cup


  1. Place all ingredients in this order into your Vitamix & blend on high-speed & with tamper in it. use tamper to push ingredients ingot he running blades. this took me 10 seconds. taste. It is heaven! Pour into 2 lovely smoothy glasses, sip & enjoy! 🙂♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Sophies Foodie Files

Posted in Gardening, Recipes, Youtube

Redcurrant strawberry jam, the easy way!

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:

Recipe: For a whole lot of jam


1 kg red juicy red currants, cleaned, pad dry & no stalks please!

500 gr juicy ripe strawberries, cleaned, hulled & each cut up into 2

500 gr jam sugar that only needs 4 minutes of cooking

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

note: I sterilize my jam pots & lids one wash in my dishwasher. It is easy this way. You can put them in the dishwasher at the same time, you mix your fruit & jam sugar. Leave the pot for 3 hours at the kitchen counter to infuse the flavors & sugar. My dishwasher cycle lasted for 3 hours. So, I could relax. 😉


  1. Take a fitted large cooking pot & add your red currants & strawberry halves in it. Add jam sugar & mix it through the berries with a spoon. Leave it to rest for 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 10 times. That is what I want. You can leave them whole, if you like but you need many red currants to pop because they have that glorious pectin in them!:)
  2. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 4-5 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! :) These last for more than 1 year in a dry cupboard, but they won’t stand that long! They also make an ideal food gift! 😉 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Posted in Youtube

Can I serve you this lovely smoothy, the video!

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!

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You can also find this yummy smoothy @ instructables here!

Posted in Gardening, Recipes, Youtube

Fresh chard & fresh coriander leaves from our garden , made into a lovely wok dinner!

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:

And this:

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:


Recipe: For 3 persons


* For the chicken marinade:

5 tablespoons soy sauce

10 tablespoons of a fruity olive oil

juice of 1/2 lime

one piece of fresh peeled ginger, about 4 cm x 2 cm, finely chopped up

1 tablespoon of local honey

* For the veggies:

200 gr of fresh chard, cleaned, washed, spun dry, the stalks finely cut up & the leaves cut up into 2-3 pieces

1-2 red bell pepper ( paprika), seeds & white bits removed, cut up into smaller strips

2 spring onions, cleaned, washed, spun dry, cut up into finer rings

* For the rest:

2 organic chicken fillets that are DF & GF, each cut up into smaller pieces, no fat!

250 gr of 100% GF buckwheat noodles

20 gr freshly chopped coriander leaves & stalks, just to scatter over the dish before serving


  1. 1 to 3 hours before dinner, make the chicken marinade. take a fitted ziplock bag & add chicken pieces. In a medium bowl, add all marinade ingredients. Whisk them together with a small whisk.Making the marinade for the chicken!
  2. Now, do this:

2. Place the filled bag into a bowl for when there is leakage. I marinated my chicken pieces for 2 hours. Before making dinner, take them out of the bowl & scoop them out of the plastic bag. Keep the marinade.

3. At the same time, cook your buckwheat noodles according to your packet instructions. Drain well & rinse under cold water. It took me 10 minutes.

4. Take your wok & smear it in with some olive oil. Heat up on high & place your spring onion rings, bell pepper strips & cut up chard stems in it. Stir fry until it is to your liking. This took me about 5 minutes, stirring often. Season with some black pepper & som soy sauce, but not too much because we don’t want it to be too salty! When done, lift the wokked veggies out of the pan. Now, add marinated chicken & a bit of the marinade. Stir fry until it is browned & golden on both sides. 5 minutes before serving , add all the marinade to your wok & your chicken pieces will lie in your marinade & will be very tasty too. Now, add your wokked veggies back to your wok & also the cooked noodles. heat everything well through & mix everything together. Plate up & scatter your fresh-cut up coriander leaves & small stalks all over the 2 plates. Enjoy with a loved one & a beer! MMM!

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You can also find this tasty recipe HERE one Instructables!