The beautiful green romanesco broccolo finds its origin in the 16th century as ‘broccoli from Rome’. It’s such a beautiful creature with its particular flavor, in between broccoli and cauliflower. Today’s side dish is an incredible amount of vegetables with this beautiful green as protagonist. There are no rules to prepare this kind of side … More Romanesco broccoli
At the beginning of the year I decided to pay even more attention to healthy eating. I hate dieting if it means elimination. Eating consciously has always been my food philosophy. So I started by asking myself where I could cut kcal without following a real diet : – instead of ‘a drizzle of olive … More Eat consciously
Beetroot is a fantastic ingredient. Use it all. Today’s recipe is inspired by delicious.nl. The beetroot is so fresh that I store the beautiful loaf ( 650 grams) in the fridge for another day. Remove the skin of the beetroot. Chop in small cubes. Spread in an oven dish. Add 4 chopped garlic cloves, 1 … More A Scandinavian twist
Since I’ve been leading my quieter life, I enjoy my afternoon teatime. I find it easier to drink 1 liter of tea than 1 liter of water. Earl Grey is my absolute favorite. During the week I limit myself to 1 ready made cookie but on Saturday I prepare a sweet extra for the entire … More Sweet weekend
Although new magazines give me more than enough inspiration for daily cooking, I regularly re- inspect my favorite cookbooks. This vegetarian recipe from Jamie Oliver’s cookbook VEG is a perfect combination of comfort and healthy. For 2p, heat a pan (which you can also put in the oven). Melt 20 grams of butter. Bake 4 … More Green mac’n’cheese
Whenever I see a good tasting pumpkin I buy it and store them cool. Almost weekly I inspect my little collection because once they show weak spots, they quickly deteriorate. Today’s one has a green skin and a deep orange colored firm meat. Those are the best😍. Remove skin and seeds. Chop in cubes. Spread … More A tribute to pumpkin
White fish, red cabbage, radicchio Milano, tahini, nori, soy sauce, rice wine vinegar and sesame seeds in one transcontinental dish inspired by the Australian Donna Hay. Mix 1 table spoon of tahini with 1 table spoon of rice wine vinegar, 1 table spoon of soy sauce, 1 table spoon of lime juice and water. Store … More What a transcontinental beauty
I’m sorry, Donna Hay, for ruining the looks of your beautiful ‘zucchini-cheese’ ravioli’, but I can explain.I spent the whole morning at my computer and phone to fix, or trying to fix, some bureaucratic stuff. In the afternoon I planned a few hours of online medical training in order to earn credit points. I can … More No focus on the looks today 🤣
Eating healthy is not the same as eating light, but tonight we’ll ignore the ‘light’aspect. Again inspired by Donna Hay, I try some of her falafel recipes. For the falafel, drain 1 can of chickpeas. Put in a small blender. Add 3 chopped carrots, 4 chopped garlic cloves, 1 chopped chili, 4 cm of ginger … More Let’s consume some kcal
The last cookbook of Donna Hay is so beautiful. The dark background of the picture shows the dishes at their best. The lasagne recipes are based on a cauliflower cheese sauce which reduces the amount of fat and carbs and offers even more vegetables. In order to have a dish for 2p I halved the … More How much vegetables can you eat
Doc V's Healthy Kitchen 