The proof that juices are not just for Summer is in this recipe. Winterfruits persimmon and tangerines, raw sweet potato and warming cinnamon makes this recipe a wonderful choice for the Holiday Season. I’m totally hooked on this one and I think it might end up on our Christmas Breakfast menu. If you have a good quality juicer, you will get a beautiful thick juice, which almost has that latte feel. Sweet Potato Juice is a good source of Vitamin C, Calcium, Potassium, Vitamin E, Iron, Copper and Folate Acid. The cinnamon stabilizes blood sugar levels (hence reducing sugar cravings) and persimmons are just persimmons… the loveliest, juiciest, sexiest winter fruit I know.
I made a juice video the other day with 3 different juice recipes, including this one.
Enjoy watching and find the recipe below.
Recipe (500 ml / 2 servings)
6 tangerines peeled
1 sweet potato raw
1 or 2 persimmon
Cinnamon powder and/or a cinnamon stick
Run everything through a juicer and serve with cinnamon.
When I promised myself the other day to get out of my comfort zone and drive my way to a biodynamic farm to get the ingredients for my kale salad, I must admit, I was a bit resistant and my mind came up with all kinds of excuses to keep me in that zone of zones. Why not go to a whole foods market just around the corner of my house. Hmm it might start raining in a minute and also I have lots of things on my to do list, is it wise to spend all this time for a few groceries? Regardless of this murmuring, I just kept my promise and headed over to this wonderful farm about 24km from my house. When I got there, saw the farmersshop, touched the produce, stroke the animals and spoke to the farmer, my only regret was that I didn’t take the bike instead of the car. Quality always pays off and just like that I gathered beautiful autumn veggies for lunch and once back home, I made myself a nourishing kale salad with heirloom tomatoes, yucon, red onion, yellow beet, kalamata olives and a beautiful creamy tahini dressing and spent the afternoon with my husband watching movies, snuggling and ignoring the rest of my to do list.
Ingredients:
Salad:
Green and purple kale
Tomatoes (preferably mixed varieties)
Yellow beet
Red onion
Yucon
Kalamata olives
Juice of half a lemon
Sea salt
Sesame seeds
Dressing:
2 tbsp Tahini
2 tbsp Lemon juice
2 tbsp water
Black pepper
Cumin
Sumac
Method:
Chop kale and massage with lemon juice and seasalt (and if desired some olive oil) for a couple of minutes until the leaves become tender.
Add tomato, beet, onion and olives.
Mix the dressing ingredients and add to the salad.
I am absolutely in love with Summer and particularly Summer fruits, but as the days of sun, sand and salt slowly are making place for chilly nights and crisp air, I naturally start to crave winter fruits. After not eating oranges for a good 3 months, I’m really excited to soon have them back as a staple in our kitchen. Call me crazy, but one of my favorite Winter breakfasts is 3 fresh oranges with a good amount of cinnamon sprinkled on top. What pumpkin spiced latte is for most people, is orange with cinnamon for me.
So with the excitement of oranges in mind yet not wanting to let go of Summer, I thought I dive in the kitchen and prepare myself a wonderful “froothie” (or smoothie bowl as you wish) with still a touch of Indian Summer and a pinch of Fall…
Recipe
Ingredients – Banana
– Mango (either the mango or the banana has to be frozen)
– Orange peeled – Cinnamon to taste
Toppings (feel free to use your own favorite toppings):
– Fresh fruits
– Crispy fruit chips (orange, mango and coconut) of the brand Natural Sins – Flaxseed
Method: – Blend all the ingredients (except for the toppings) preferably in a food processor or blender.
– Transfer to a bowl or plate
– Top with fresh fruits and nice and crispy toppings.
After a 5-day Tuscany trip with lots of sightseeing, an intense bike tour and gorgeous Tuscan meals, we’re back to the comfort of our own home and our own kitchen. Although the food I enjoyed was good, fresh and vegan with lots of raw fruits and veggies, there was also room for indulging in artisan bread, fresh pasta, an occasional wine and even vegan chocolate gelato (who could say no to that). I figured I could give my digestive system a rest and replenish my body with micronutrients to counter the effects of some of the inflammatory foods of the past days. So this morning I made a big batch of my alkalizing green super juice, divided them into smaller portions and popped a week worth of morning juice in the freezer.
Green juices in the morning are a great way to get your vitamins, minerals, antioxidants, phytochemicals and enzymes in. Since the fiber is removed, it will go straight to your system without having to be broken down and without requiring energy for digestion. This will rejuvenate and energize you. The alkalizing, anti-inflammatory and detoxing properties of the ingredients will clean out and balance your body and boost your immunity.
So the next couple of days I will start my day with this elixir. The only thing I have to remember is to get a bottle out of the freezer before going to bed and then mix it with some fresh coconut water in the morning.
Cheers to greens!
Ingredients:
Cucumber
Fennel
Lemon
Apple
Leafy greens (I used swiss chard and dinosaur kale)
Ginger
Coconut water to top it off (optional)
Run all the fruits and vegetables through a juicer and top it off with some fresh coconut water or ice cubes.
I just love the simplicity of a raw vegan lifestyle. Eating a huge papaya for lunch, snacking on dates or having a smoothiebowl for dinner really can make my day. But when I crave comfort food while keeping it raw, I whip up this epic RAW PAD THAI. It’s rich, savory and it brings back memories of my backpacking trip through Thailand.
In this recipe I use kelp noodles. Kelp is basically a seaweed and is full of nutrients, fat free, glutenfree and fits within a raw vegan lifestyle, but you’re welcome to use zoodles or any other noodles of your choice. I mix the noodles with colorful veggies and sprouts, dress it with a beautiful raw nut butter mixed with Asian herbs and spices, then top it off with chopped raw peanuts, coriander and spicy red chili peppers. There you have it, the secret to this epic RAW PAD THAI is not a secret anymore.
You’re welcome…
Recipe 4 portions
Ingredients
Base 1 pack kelp noodles (340 grams)
1 carrot julienne or spiralized 1 cup red cabbage shredded 100 gram bean sprouts
1 spring onion cut into rings handful of fresh coriander chopped
Dressing Raw peanuts or raw almonds
A slice of ginger
Juice of 1 lime
1 clove garlic
6 soaked dates
1 teaspoon raw coconut oil
1 teaspoon cayenne pepper
½ a teaspoon black pepper
1 teaspoon tamari (optional)
Topping Red chili peppers chopped Handful of raw peanuts chopped Fresh coriander
Method:
Step 1: Prepare your own raw peanut butter or almond butter with the use of a food proccesor. Be aware that this process takes time. Be patient, meanwhile you can do all the chopping, do the dishes or call a friend who you haven’t talked to in ages. Cause really, this step takes time. *tip: make more and keep the leftover peanut butter in a glass jar in your fridge to enjoy over the next week. If you don’t want to get in the trouble of making your own, go ahead and buy a high quality nut butter from the store.
Step 2: mix 2 tablespoons of the nutbutter with all the other ingredients for the dressing in the foodprocessor for about 2 minutes.
Step 3: Drain the keplnoodles, transfer into a mixing bowl and mix with dressing. You might want to use your hands to make sure the noodles are evenly coated with the dressing.
Step 4: Add the carrot, cabbage, sprouts, spring onions and coriander to the bowl and toss gently.
Step 5: Serve the disch in separate bowls or plates and top off with peppers, chopped peanuts and some fresh coriander.
Spring: the season of renewal, hope and growth. New life emerges from plants and trees, baby animals are born and we feel energized with longer days and the warming sun. Easter is one of the first holidays of this season and a perfect opportunity to spend time with our loved ones, to celebrate nature and new life and to respect this life by choosing plant based Easter menus. I know that when most people think of Easter, they think of eggs, but I promise that you can create a perfect, joyous, colorful Easter menu, without the eggs, the butter, sugar and dairy. It will not only be absolutely healthy and pretty, but also guilt-free and cruelty-free.
Healthy, Colorful & High Raw Brunch Menu
Chia Parfait with plant milk and fresh fruits
Raw salad with red cabbage, blackberries and hazelnuts
Fennel Orange salad with brown rice
Spring Rolls with mango and a peanut butter dipping sauce
Bottles of Mint & Fruit infused water
Lots of herbal tea
Fresh Fruits
Recipes
Overnight Chia Parfait with plant milk and fresh fruits
– Blueberries fresh or frozen – Plant milk of choice I used rice milk – Rolled Oats
– Chia seeds
– Fresh Fruits of choice diced
Put blueberries in the bottom of a couple of jars or glasses
In a separate bowl mix rice milk, rolled oats and chia seeds
Pour into jar, on top of the blueberries
Place in the fridge overnight
Top with different kinds of fruits the next day
Raw salad with red cabbage, blackberries and hazelnuts
– Fennel sliced and lightly grilled in the oven – Orange peeled and sliced – Brown rice cooked – Pomegranate seeded
Place the cooked brown rice on a plate and arrange the other ingredients on top of it. Drizzle with a dressing of tahini, lemon juice and some raw agave syrup.
It comes in different names: zoodles, zucchetti, courgetti to name a few. However you call it, the zucchini spaghetti is an indispensable dish of the raw vegan cuisine, simply because it is so much more than just a salad (and let’s be honest, many people still associate ‘salad’ with raw veganism). Zucchetti has that comfort food feel without the empty calories and is packed with micronutrients. Since it’s not heated, it contains digestive enzymes which enhance nutrient absorption, gut health and longevity.
To me portion control is not an option. I’m not the type of person that eats 6 small meals a day on fixed times. I believe in intuitive eating and being in touch with your hunger cues. So I eat when hungry and until full. That is one of the reasons why plant based eating and particularly raw vegan eating feels like a blessing to me. It fills, it nourishes and you can hardly overdo it, because of the fiber and water content in raw fruits and vegetables.
I wanted to share this recipe because I make it quite often, but somehow it never ended up on my website. It’s not the most innovative recipe, but it is creamy, tasty, and literally ready in under 5 minutes. To keep it raw vegan, the Parmesan from the traditional recipe is replaced with avocado, not only is it a cruelty-free alternative, but also a more nutritious one. And I don’t use olive oil because the naturally occurring fats in the avocado and pine nuts are plentiful. It’s nice to play around with the plating and see if you can make the zucchetti look fancy, but to be honest, most of the time I make myself a messy big big bowl (never skimp on the toppings) and enjoy it without the notion of portion control.
Recipe
Serves: 2 regular or 1 big portion.
Allergens: dairy-free, gluten-free, soy-free
No sugar & no added oils.
Ingredients
For the base 1 zucchini
6 cherry tomatoes cut in quarters a couple of olives sliced a handful of arugula or other (micro)greens
For the pesto sauce 1 avocado
A good bunch of basil
30 grams pinenuts
juice of half a lemon
black pepper to taste
optional: 1 clove of garlic and salt
Equipment Spiralizer, foodprocessor of blender
Watch the video or read the directions below.
Directions
– Make zucchini spirals using a spiralizer. (If you don’t have a spiralizer you can use a peeler. Slice the zucchini lengthwise with the peeler, then cut strands with a knife).
– Put all the ingredients for the pesto sauce in a food processor and mix until desired texture (I like mine a bit chunky).
– Mix the zucchini spirals and the sauce in a big bowl.
– Divide the spaghetti into 2 equal portions and garnish with cherry tomatoes, olives, arugula or other greens.
Note:
1. Opt for organic ingredients.
2. If you prefer a warm dish you can always lightly steam the zucchini spirals before mixing it with the sauce or you can use regular spaghetti.
Start your day with a habit that boosts digestion & beats bloat
In order to prevent bad digestion and to promote the absorption of nutrients, we should take plenty of time to chew our foods. But sometimes we are in a hurry, are impatient or just a bit lazy. At those moments we can help nature a little by mechanically breaking down food with the use of a blender. Blending makes the absorption of foods easier and (as opposed to cooking) maintains living enzymes, which are essential to digestion and cellular health. Add picking and combining foods that have the most positive impact on your gut and and you’re just one step away from boosting metabolism, working toward less bloat, and having a flat(ter) belly.
Raw fruits and vegetables are packed with fiber, micronutrients and living enzymes, so you can’t really go wrong with a smoothie. However, there are some important details to know and some key ingredients to consider. In the end it’s all about single-mindedly creating the ultimate elixer. Let me share my bloat beating, digestion promoting formula with you!
Digestive enzymes to break down food Pineapple, Papaya & Mango Papaya, Pineapple and Mango contain digestive enzymes. Moreover papaya has a strong capacity to destroy intestinal worms (eeks!), especially the seeds, so do include a bit of the seeds in your smoothie.
Lauric Acid to kill parasites
Young coconut meat Young coconut meat has a jelly-like texture and is the most nutritious form of coconut. In the Netherlands it is sold frozen at Asian supermarkets. Young coconut meat feeds the good bacteria in the intestines and helps regulating digestion. It contains Lauric Acid, which our body converts into Monolaurin (coconut being the richest source after breast milk). Monolaurin kills disease causing bacteria, virus and fungi and intestinal parasites. If getting hold of young coconut meat is difficult, go for coconut water instead.
Prebiotic properties to grow good bacteria
Bananas & Mango For proper bowel function (whether it’s constipation or diarrhea) bananas and mangoes are an excellent choice because of their high content of fiber and electrolytes. Furthermore, bananas & mangoes have prebiotic properties, which help the growth of good bacteria in the guts. Makes sure the bananas are ripe, for they will digest easier, contain higher levels of anti oxidants and as they’re fully ripened will produce TNF, a substance that has anti-cancer qualities.
Avoid Knowing what you should eat is as important as knowing what you should avoid. To be blunt we could say that a super healthy habit makes little sense if you’re living on junk the rest of the day. Anyone who cares for their health or experiences digestive problems like constipation, diarrhea, bloat, gas or cramps should pay attention to proper food combining and avoid (or at least drastically reduce their intake of) soy, dairy, gluten, alcohol, fatty foods like oil and meat, caffeine, soft drinks, refined sugar and artificial sweeteners.
Watch video/and or get recipe below.
Recipe Serves: 1 big or 2 smaller portions
Diet: raw vegan
Ingredients 2 Bananas
1 cup pineapple (preferably fresh, but frozen is fine too)
½ a mango (preferably fresh, but frozen is fine too)
½ a Papaya
1 cup of young coconut meat or coconut water
Method: You can just put all the ingredients in the blender and mix until smooth, or you can make the layered version as shown in the video.
Layer 1: 1 banana, 1 cup pineapple, 1 cup young coconut flesh (along with the fluid).
Blend until smooth and pour halfway up the glass.
Layer 2: 1 banana, ½ a mango, ½ a papaya, bit of water if needed.
Blend until smooth and top up the glass.
Note: If you’re suffering from Fructose Intolerance I believe you can still benefit from this elixir. I suggest to just leave the mango out, since it’s on the high FODMAP list.
Recommendation: If you want to learn more about digestive health I recommend the book Gutbliss, an insightful, practical and easy to read roadmap to good gastrointestinal health by integrative gastroenterologist Dr. Robynne Chutkan.
