Green Saturday Smoothie

  • 200 ml organic rice-coconut drink (I use the brand Provamel)
  • 2 cups of spinach
  • 1/2 avocado
  • 1 banana
  • 2 kiwis
Topped with mulberries

Grilled vegetables on skewers

  • 1 zucchini 
  • 1 red capsicum 
  • 2 tomatoes 
  • 80 grams of mushrooms 
  • 1 onion
For the marinade:
  • 3 tbsp soy sauce
  • 1 garlic clove (crushed)
  • salt and black pepper
Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for two hours, stir a few times. Thread the marinated vegetables on to skewers. Grill for about 15 minutes, turning occasionally.
Serve on a bed of rice, drizzled with soy sauce.

Inspired by:

Stuffed apples out of the oven


  • 20 grams of white almonds 
  • 50 grams of soaked dried apricots 
  • 20 grams of raisins
  • 2 tbsp liquid honey (agave / maple syrup for vegans) 
  • 4 tbsp buckwheat flakes 
  • 2 large apples (green)

Preheat the oven to 180°C/350°F. Chop the almonds and apricots very finely with a sharp knife. 
Put the honey (or syrup) in a pan and heat for 1 minute, stir the buckwheat flakes through and heat the mixture for 2 minutes on low heat. Take it off the heat and stir in the almonds, apricots and raisins.

Drill the apples and carve the peel along the midline, so that the apple does not rupture during baking. Put the apples in a baking dish and fill with the stuffing. Pour water in the baking dish until the apples are about a third under water. Bake the apples for 40 minutes in the preheated oven. Serve immediately.

Inspired by 'Vegetarisch koken' of LOVE FOOD

Oatmeal with cocao powder and plum puree

Oatmeal with cocao:
  • Oats
  • 250 ml rice drink (or almond milk etc.)
  • 2 tsp cocao powder
Bring the rice drink to boil and add the oats and cocoa powder. Cook for 10 minutes and let it cool off.

Plum puree:
  • 250g dried plums
  • 500 ml water
Bring the water to boil and add the plums, cook for 15 minutes and let it cool off.  Pour the water out of the pan and mix the plums with a hand blender.

Serve the oatmeal with the plum puree on top and add some fruit and flax seeds for extra fibers and vitamines. 

Quinoa Feta Salad

  • 50 grams of quinoa 
  • 1 red onion 
  • 1/2 cucumber 
  • 100g cherry tomatoes 
  • 50g feta cheese
Cook the quinoa for 10 minutes, let it cool off and add to the vegetables and feta. You can add some vinegar/salt and pepper to taste, but I prefer without it because the feta will already give the salad an amazing taste!

Chestnut Mushroom Soup

  • 250 grams of chestnut mushrooms
  • 3 tomatoes
  • 3 garlic cloves
  • 1 liter vegetable broth
  • pepper and salt to taste
  • 1 tbsp olive oil
Heat the olive oil in a stockpot and add the mushrooms, tomatoes and garlic. Add after 2 minutes the vegetable broth. Bring to boil and cook for 30 minutes. Puree the soup with a hand blender and add pepper and salt to taste.

Green smoothie

  • 1 cup broccoli
  • 1 cup spinach
  • 200 ml water
  • 1 banana
  • 1 pear
  • 1 kiwi
Topped with Goji berries

Oatmeal love

  • Oats
  • 250 ml almond milk
  • 2 tsp cinnamon
  • 1 banana
Boil the almond milk, add the cinnamon, oats and banana slices.
Topped with banana slices, raisins, almonds and flaxseed.

  • Oats
  • 250 ml rice drink
  • 1 tbsp honey (or agave syrup for vegans)
Boil the rice drink, add the oats and honey/agave syrup. Add some fruit, nuts and seeds and enjoy!

Healthy... Quinoa

If you follow my Instagram page you already know that I absolutely LOVE quinoa. And here is why:

The protein content of quinoa per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations indicate that quinoa is a source of complete protein. Other sources claim its protein is not complete but relatively high in essential amino acids. The grain is a good source of dietary fiber and phosphorus and is high in magnesium and iron. It is a source of calcium, quinoa is great for vegans and those who are lactose intolerant. It is gluten-free and considered easy to digest.

 Quinoa cooked in vegetable broth with stir fried chestnut mushrooms, sweet pepper, cauliflower, tomatoes and garlic.

Cooked quinoa mix with stir fried bok choy, yellow carrot, chestnut mushroom, red onion, leek and pulses.


Tofu with stir-fried zucchini and chestnut mushrooms

Tofu is a great meat replacement. And I absolutely love this recipe! It's super easy to make, delicious and vegan!


  • 375 grams of organic tofu
  • 4 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 zucchini
  • 250 grams of chestnut mushrooms
  • Salt and pepper to taste

Cut the tofu into small slices. Put the tofu in a bowl and pour 4 tablespoons of soy sauce over the tofu slices. Heat 2 tbsp olive oil in the wok, add the garlic and add after 2 minutes the zucchini and mushrooms. Pour 2 tbsp soy sauce over the zucchini and mushroom mix, bake until tender. Heat the tofu in a frying pan with 2 tablespoons olive oil over high heat for 3-4 minutes. Pour 2 tbsp soy sauce over it and then bake for another 2-3 minutes. You can serve this recipe with (or without) rice or quinoa.