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I love food, and I love to try out new recipes. Since I don’t have much patience there are just two conditions, a recipe needs too be simple and must not take too much time. I also prefer recipes with ingredients you can find in the supermarket or basic groccery shop so you don’t have to take a day off to go searching for strange ingredients.

The recipe of the Brownie I am sharing with you today is much healthier than your standard chocolate brownie.
Apart from the small amount of sugar (dades and honey) , this brownie is refined-sugar free. And it tastes so good! You’d never know it doesn’t contain any flour (you might be surprised what the healthy ingredient replacement is!).

 

What  you need:
100 grams of dates
250 grams of drained black beans
3 eggs
2 scoops (26 grams) or vanilla protein powder
15 grams of honey
45 grams of cocoa powder
2 teaspoons baking powder
10 grams of coconut oil

What to do:
Recipe: Preheat your oven to 180’C and grease your baking thin with coconut oil to prevent sticking. Next, using a blender and mix together Baking Powder, Vanilla powder or Extract, three eggs and Coconut oil into a small bowl until creamy. Pour your brown kidney beans into a sieve to remove excess water and, add to your already blended bowl along with the Cocoa Powder and Honey. Blend everything together until it, is a deep chocolate in colour.
Then put it in baking thin and bake it up to 25 to 30 minutes!

Happy Baking and enjoy!

 

It’s autumn! Cold days are arriving and we like to keep ourself warm with tea, hot chocolate and warm  soups! During this time of the year you can find pumpkins everywhere, out of which you can make plenty of nice dishes.

One of my favorites is the pumpkin soup, which is also super easy to make. What I like so much about soups is that you can make some extra and eat from it for several days!

Beside that pumpkin is superhealthy and there are various ways to use them.

What you need:
2lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
3 cups / 750ml chicken or vegetable stock
Salt and pepper
*If you like spicy, you can add a little cayenne pepper or chillipepper

Instructions:
1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
2. Remove from heat and use a blender to blend until smooth.

Season to taste with salt and pepper, then serve with crusty bread.

Garnishes:  Add a  little bit yoghurt, sour cream or creme fraiche on top.

 

BUON APPETITO !!!

 

 

Strawberries in March? Asparagus in October? All year round these fruit and vegetables are available in the supermarket, even if that means they had to be shipped over 3,000 kilometres to get there. We can eat these/those fruits and vegetables all year if we want!

But what happens to the quality?

Did you ever try a seasonal and ‘local grown’ tomato and a tomato grown in a warehouse or shipped long distance? Then you probably know what I am talking about! They differ in taste! Seasonal fruit and vegetables are usually much tastier than their ‘brothers’ arriving from destinations far away.

Seasonal fruits and vegetables get the right amount of air, rain and sun to make them ripe and delicious!
Buying fruits and vegetables OUT of season means long shipping times and fuel costs. They spend many days in transit, all the while losing some of the key nutrients and flavors. Can you imagine what happens with them before they end up in the supermarket? Well to give you an idea here an overview:

 

From the moment they get picked they travel from processing centers to coldhouses. Then they are transported before they finally arrive in the supermarket…and YET they are still not on your plate!

So why not buying more seasonal and local food? Better tasting and better for the environment!

Do you want to know which fruits and vegetables are growing this time of the month? I looked it up for you:

Seasonal veggies october:
Garlic, beets, chard, artichokes, carrots, cauliflower, broccoli, sprouts, cabbage, onions, beans, green beans, broad beans, fennel, lettuce, eggplant, peppers, tomatoes, leeks, parsley, radicchio, radish , celery, spinach, pumpkin and zucchini.

Seasonal fruits october:
Permissons, clementines, kiwi’s, raspberries, lemons, apples, pears and grapes.