Roasted veggies


First I would like to apologise for not providing you with the first recipe’s on time! These days have been quite busy helping my sister moving! Now we’re back at it and it’s time to catch up.

This recipe is really easy and asks for almost no work… just let your oven do it’s magic and let the smell of all those beautiful spices take you to India 😉

Ingredients (serves 2):

– 1/4 of a pumpkin
– 1/4 of a colliflauwer
– 4 potatoes
– 1/2 of a zucchini
– 1 carrot
– 1 tomato
– 1 red onion
– a few spring onions
– 2 garlic cloves
– some parsley
– 1 tablespoon of garam masala
– 2 tablespoons of curry paste
– 2 tea spoons of powder vegetable stock
– 1 tablespoon of fennel seeds (grounded)
– 2 tablespoons of olive oil

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1. Wash your potatoes thouroughly and slice them into parts. We sliced them into the lenght in 2 and each part once again in 2. Put to boil for 5 minutes in water with 1 teaspoon of vegetable stock.

2. Wash and slice all vegetables, onion and the garlic into big chunks and dispose on an oven plate. Keep the spring onions and the parsley aside for later on.
Ground the fennel seeds and add to the plate together with the garam masala, curry paste, 1 teaspoon of powder vegetable stock and olive oil. Mix all together until all the vegetables are covered in the curry paste. Put in a prehitted oven (200°C – 390°F) and bake for 50 minutes. Stir every 15 minutes approximately.


3. Slice the spring onions and shred the parsley. Sprinkle over the roasted vegetables and bake for another 10 minutes.

This delicious dinner is ready to get served with a slice of lemon and some cilantro to give it this extra freshness.

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Hope you enjoy your dinner foodies and please let us know what you think about this recipe.



Hummus with a twist

Dear Foodies,

Here we are again to share a super healthy and delicious recipe.
Hummus is definitely the simplest dip of chickpeas that there is. It is so full of nutrients, thus so super healthy… think about lowering cholesterol, weight loss, healthiest bread spread there is (according to us) and we can go on and on… on the virtues of this healthy dip.

Let’s make our very own hummus instead of buying the premade ones. It is so easy and quick to make.
We want to share this recipe because it has so much success to whomever gets to taste it, we have even convinced people who don’t like the usual recipe to like this version.
Hummus is so versatile and can be adapted to everyone’s taste. For example, we’re not such big fans of tahini, which most recipes tend to use, so we left it out of our hummus recipe with a twist.


– 250 gr cooked chickpeas
– 5 parts semi-dried tomatoes packed in olive oil
– 5 teaspoons of the olive oil from the semi-dried tomatoes
– 5 teaspoons of vegetable stock (dissolve 1/4 cube of stock into boiling water)
– 5 teaspoons of lemon juice
– 5 teaspoons of water
– 1/2 teaspoon of curcuma (turmeric)
– 1/2 teaspoon of cumin
– Fresh parsley
– Fresh coriander (cilantro)
– 3 garlic cloves
– Pepper and salt

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1. Add all the ingredients into a mixer or blender starting with the parsley, coriander and garlic on the bottom and ending with the chickpeas. That way the parsely and coriander will blend easier.

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2. Mix all those ingredients until you get an extra smooth hummus. From time to time you might need to shake your mixer or use a spoon to push the ingredients down. Add some water if you see that the hummus is still too thick.

3. ENJOY 😉

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Quick vegan pasta dish


Here we are again for a quick, easy and so delicious recipe. This dish is so pure, with a few ingredients you will be able to put something healthy at the table in no time!
Don’t forget to cut all your vegetables, get your stock ready before starting to cook. This will make it so much easier for you.

In order to make this dish for 2 you will need:

– 250 gr pasta
– 250 gr green beans (haricots)
– 3 ripe tomatoes
– 1 small onion
– 3 garlic cloves
– 1 cube of vegetable stock
– 1/2 plant of fresh basil
– Olive oil
– 1 teaspoon of baking soda (Bicarbonate)
– Salt and pepper

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1. Boil 500 ml of water. Add 1 teaspoon of salt and 1 teaspoon of baking soda. When the water starts to boil add the green beans to the water and cook for 2 minutes, drain and rinse with cold water.
The baking soda will reduce the cooking time but I use it most of the time to keep the vibrant colors of my vegetables.

2. Cut the tomatoes, onion and garlic into small cubes. Clean the green beans and cut them in 2. Dissolve the vegetable stock in 100 ml of hot water.

3. Boil 500 ml water. Add the pasta, 1 teaspoon of salt and 1 tablespoon of olive oil and cook for about 6 minutes until al dente. Drain when ready… but never rinse your pasta as you will take all the taste out by doing that.

4. While the pasta is cooking, fry the onion and garlic into about 4 tablespoons of olive oil until glossy. Add the tomato cubes, some pepper and cook for about 8 minutes.
If you see that the tomatoes start to stick to your pan, you can add the vegetable stock bit by bit to the sauce.
Add your green beans and pasta to the sauce and cook for another 2 minutes. Finish with fresh basil.

What I tend to do is to add tuna in the last 2 cooking minutes if I feel like heaving some fish with this dish.

Food is ready to be served and savored!

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Have a lovely weekend Foodies!!

5 minutes sorbet

Hello Foodies,

Lazy Sundays ask for ditto recipe’s. This recipe is for those moments when you feel like having a sweet dessert but at the same time feeling lazy to come out of that comfy sofa of yours. That’s how I found out this sorbet recipe.

Besides of red fruits to be attractive, red fruits are loaded with super healthy antioxidants, which soak up damaging free radicals in your body.
So just take your blender out and let’s get started to spoil that temple of yours, which is your body!

For this recipe (for 2) you will need:

– about 1 glass of a mix of frozen wild fruit (I took a mix of red currant, strawberries, raspberries, blackberries, blackcurrant, blueberries)
– 1/2 red apple
– 1 tablespoon of honey
– 4 to 6 tablespoons of orange juice
– ginger
– basil
– mint

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1) Peel the ginger and slice the apple into big chunks. Add the leaves of mint and basil, apple, ginger, wild fruit, honey and orange juice into your blender.

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2) Mix for about 5 minutes or until you see there are no more chunks in the sorbet.

3) Ready to serve and enjoy. No need to freeze it first for a few hours or so.

You can really use any kind of frozen fruit to make this sorbet. It can be savored just like that by itself or you can use it as part of your dessert. I tend to serve it with watermelon and plain nonfat yogurt to add that special touch.

Here are 2 of my serving ideas but possibilities are just endless.

Have a blessed Sunday Foodies!!!


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Lentil salad

Food Lovers,

July equals summer so let’s share a summer lentil salad which will be a perfect side dish to your BBQ or even delicious by its own for the vegetarian and vegan people among you. This side dish is so nutritious and healthy.

Low in calories and high in nutrition, lentils are the perfect vegetable to eat in the summer in salads. You can find green, red and brown lentils on the market.
Below are a few benefits of lentils listed to convince you to put lentils into your regular diet.

1. Protein: of all nuts and vegetables, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. Lentils are a great substitute for meat.

2. Weight loss: lentils are low in calories and contain no fat. One cup of cooked lentils only contains about 220 calories and most of all it will leave you feeling full and satisfied after your meal.

3. Energy: lentils increase slow-burning energy due to their fiber and complex carbohydrates. Lentils are a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

4. Digestion: fiber found in lentils helps prevent constipation and other digestive disorders.

5. Heart Health: several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease.


– Boiled lentils
– 1/2 bell pepper (paprika)
– 1/4 cucumber
– 1 tomato
– some half sundried tomatoes (in oil)
– 1/2 lemon juice
– some basil (used about 20 leaves)
– some cilantro (coriander)
– olive oil
– pepper, salt, Cajun pepper, cinnamon, cumin

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To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes.

1. Slice the cucumber, bell pepper, tomato into cubes. Slice the sundried tomatoes and shop the cilantro and basil as shown below. Spring onions would be a great asset in this recipe but I decided not to use it as my guest doesn’t like the taste of raw onion.

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2. Put the lentils, sliced vegetables, lemon juice and the herbs in a big bowl. Add a tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of Cajun pepper, some salt and pepper. Stir all these ingredients all together.
The only advice that I can give you is to add the spices as you desire. As for example we are used to spicy food, I used more Cajun pepper than indicated.

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3. Your side dish is ready to serve.
You can accompany this side dish with some potatoes (cold potatoes added to the lentil mixture) and vegan nut burger. The possibilities to accompany this dish are endless.


One more tip I can give you, cook a big amount of lentil (for example 1 kg) and store it in the freezer in small boxes. This will make it easier to consume lentils more than once a week.

Enjoy and stay blessed food lovers.


Refreshing Green Smoothie

Food Lovers,

The sun is blessing us with this heat these days and we have to be thankful for this.
Let us help you to get refreshed with this amazing, healthy and delicious green smoothie.

You can’t move on the Internet without bumping into a drinker of green smoothies. They are everywhere and everyone talks about it. So what’s the big deal about drinking pulped-up veggies and fruits?
Bellow I share some benefits of drinking green smoothies. I want to share these benefits because I really have personally experienced these changes in my life.

1. Health: First of all it is healthy but there is so much more to green smoothies than the straightforward benefit of upping your daily fruit and vegetable intake. Green smoothies are very nutritious

2. Energy: starting your day with a green smoothie will give you a massive increase in the amount of energy you have.

3. Skin: the amount of acne may reduce when you improve your diet by drinking more green smoothies. You will notice a clearer and radiant skin.

4. Weight loss: increasing the number of fruit and vegetables you eat in a day gives your body an opportunity to shed excess fat and water weight built up from toxins stored in the body.

5. Digestion: smoothies are the perfect solution to digestive issues because they allow you to get the vitamins and minerals your body desires in a form that doesn’t overly tax your digestive system. Aloe vera is a popular ingredient to help ease your digestive system.

Following recipe is so fast and so easy and loved by kids as well (with more honey than indicated). Most of the time I tend to blend my green smoothies while I do my make up in the morning and I take it with me on my way to work.


– Some fresh spinach leaves
– 1/4 of a cucumber
– 1 kiwi
– 1 banana
– 1/2 glass of frozen fruits (melon, grapes, oranges for example)
– 1/2 glass of almond milk
– 1 table spoon of agave
– Ginger

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The only thing you need to do is to throw all the ingredients into a blender and blend until you get a smooth mixture as thick as you wish for. If too thick, just add some more almond soy milk into the blender.

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Now just enjoy a nice, fresh and healthy green smoothie. Introducing at least one green smoothie to your day can totally transform your health.

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Please feel free to share your experiences about the benefits of green smoothies in your life.

Stay blessed and healthy food lovers!