Doc V's Healthy Kitchen

Traveling in a campervan becomes more challenging in colder weather, and especially when it’s not only colder but also wet.

We crossed a few more borders and went up north again to collect our new little friend Ziggy, a young street dog who found us on one of our city walks. He now has a passport  and a  chip and is vaccinated. His arrival made us change our travel plans. Today we visited Croatia’s capital, Zagreb. We did +/-20000 steps and Ziggy probably 3 to 4 fold. Oskar adopted Ziggy with his whole ❤. While I’m cooking they both fell  asleep on the same cushion.

Our ingredient storage space is almost finished. I find a package of a mixture basmati/quinoa/lentils which will be a good fit for brussel’s sprouts and mushrooms.

Boil  125 grams of the rice/quinoa/lentils mix in almost 500 ml  of water and a cube of good quality vegetal stock for 10 minutes. Put a kitchen paper between lid and pan and set aside.

Wash, clean and halve 500 grams of brussel’s sprouts. Put in the simmer pan. Add 1 chopped red onion, 4 chopped garlic cloves, 2 sliced green chili peppers. Add 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme. Add 2 table spoons of olive oil. Mix and start to bake. Stir regularly while baking.

Clean 250 grams of mushrooms. Cut them in halves. Add to the sprouts after approximately 10 minutes. Stir and bake. Lower the heat. Close the lid. Stir regularly.

Once almost done, add the rice/quinoa/lentils. Stir.

Serve with some mustard. Enjoy your campervan dinner while 2 little friends are softly snoring under the table.