I’m so happy that you also want to consume in a more mindful way and make the future a better place for the animals and for us.
What are you interested in?
Whenever I cook rice, I make twice the amount, because the leftover rice is the perfect basis for the next meal. Also, cooled rice has built resistant starch which feeds our good gut bacteria. Sometimes I make my pineapple rice with vegan egg, but mostly we’re just having this tasty tomato…
4. April 2021
When I was a child, I stayed a lot with my grandparents in Holland. At our breakfast table, there was something there called Duo Penotti, a brown hazelnut and white vanilla striped chocolate sandwich spread and it was absolutely delicious. Of course I tried to apply it to my sandwich as…
2. March 2021
These tahini veggies are a quick meal I created by chance, when on a Sunday evening I just threw a couple of things I found in the fridge without great expectations. It was soooo good! Some of you might know the sauce from my sesame noodles, and as a warm rice…
26. February 2021
These white chocolate raspberry pretzel bars really have it all: the cake is soft and fluffy, the cool chocolate is crispy and melts, the freeze-dried raspberries are fruity-sour and the pretzels are salty and crunchy! Also they are super quick to make, look like from a posh hipster café (according to…
25. January 2021
It’s 2021 and I hope you’re not over sweets yet, because here comes the best thing I ever baked! I know I say that about all my food. Ok. But if you make these chocolate pretzel bars and bite into the crunchy salty pretzel, the crispy cool thick chocolate and the…
3. January 2021