Plant-Aardig stopt...

Toen ik een aantal jaren geleden behoorlijk ziek werd van een aantal slepende voedselallergieën besloot ik hierover een blogje te beginnen. Ik dacht dat ik misschien mensen kon helpen omdat er toen nog niet zoveel informatie over "anders" eten bestond dan nu. Ik besloot het op mijn manier te doen en de recepten te gaan tekenen inplaats van de fotograferen. Toen ik eenmaal begonnen was merkte ik dat het mij ook hielp alles een plek te geven en te verwerken. Ik heb altijd met veel plezier de recepten en de citaten over eten getekend, maar de laatste tijd merkte ik dat het een verplichting werd. Elke week iets nieuws verzinnen en op de automatische piloot de citaten tekenen. Daar komt bij dat de laatste tijd zoveel bekend is over gezond eten of eten met bepaalde allergieën dat ik mijn blog ook een beetje nutteloos vind worden. Voor nu besluit ik voorlopig te stoppen met Plant-Aardig. Misschien dat over een tijd mijn enthousiasme weer terug komt… Dankjewel aan iedereen die regelmatig hier kwam kijken!!!

Wil je me blijven volgen als kunstenaar kan dat op Instagram of Facebook. 

A few years ago I became sick as an result of some food allergies and I decided to start a blog about it. I thought I could maybe help other people because at that time there was not much information about eating "different" then there is now. I decided to do it my way and draw the recipes instead of taking pictures. Once I had started I noticed that blogging helped me to deal with my own allergies. I always worked on the recipes and quotes with a lot of fun, but the last couple of weeks I noticed that it became an obligation. To come up with something new every week and drawing the quotes on autopilot. The other thing is that for the last years there is much more information about eating healthy or with food allergies that I feel that my blog is a bit useless. For now I decided to quiet with Plant-Aardig. Maybe my enthusiasm comes back someday… Thank you to every one who visited my blog regularly!!!

If you want to keep following me as an artist you can do that on Instagram or Facebook. 

citaat 86

havermout-kokos repen

English version of the recipe (oatmeal-coconut bars)

- preheat the oven at 160C degrees.
- melt 100 gr. coconut oil in a little saucepan.
- split 5 eggs, we don't need the eggs yolks. Mix the egg whites with the melted coconut oil, 60 gr. honey and 200 gr. sugar free apricot jam*.
- add bit by bit 350 gr. coarse oat flakes, together with 100 gr. grounded coconut and a pinch of salt.
- add 75 gr. raisins and 75 gr. cranberries and mix everything very well.
- cover a baking dish (20 x 30 cm) with bakery paper and add the oatmeal mix. Put a piece of the bakery paper on top of the mix and press firmly.
- bake the mix covered with bakery paper 40 minutes. Remove the bakery paper and bake another 10 minutes to get it gold-brown.
- let the mix cool of in the dish and cut it afterwards in bars. Nice as a snack!

*available at organic food shop.

citaat 85

pompoen-kokos soep

English version of the recipe (pumpkin-coconut soup)

- preheat the oven at 200C degrees.
- cut out the flesh of one pumpkin and cut into pieces.
- clean 600 gr. carrots and cut into pieces.
- put the vegetables on a baking tray covered with bakery paper and sprinkle the vegetables with some olive oil.
- add some salt and pepper and stir the vegetables.
- add 2 red onions-still with their peel! And bake the vegetables ready in about 30 minutes.
- after 15 minutes add two cloves of garlic, also with their peel.
- in the meantime peel one orange and get the flesh out of the white skin.
- when the vegetables are ready peel the onion and the garlic and add the vegetables together with one can of coconut milk (400 ml) to a kitchen machine.
- add the flesh of the orange and mix.
- add the pulp to a soup-kettle together with 600 ml water.
- let it cook for a minute and add halve a teaspoon cumin-curry- and ginger powder.
- if you like add some more salt and pepper to taste and if you think the soup is to thick add some more water.

citaat 84

uit de tuin...

… voor volgend jaar! Nu de zomer toch echt langzaam in de herfst overgaat, raakt de moestuin ook aardig leeg. Vorig jaar had ik al ontdekt dat als je de rucola-sla niet opeet, maar gewoon lekker door laat groeien er prachtige bloemetjes aan komen en later de zaden. Dus dat heb ik dit jaar weer gedaan en nu heb ik een flinke oogst aan zaden om weg te geven aan vrienden. Op de onderste foto zie je de bos rucola drogen in de zon waar ik later de zaadjes uithaal. Datzelfde experiment maar puur uit toeval omdat we ze vergeten waren op te eten, gebeurde dit jaar met drie radijzen. Ik wilde ze al uit de grond halen toen mijn vriend voorstelde deze ook eens te laten zitten. Het werden een soort struiken met ook leuke bloemetjes waar later een soort peulvruchten aan komen. Zie de beide foto's boven. In die vrucht zitten de kleine zaadjes voor volgend jaar. Even afwachten hoe die zaadjes het volgend jaar zullen doen!

Summer is definitely ending and fall is coming and the vegetable garden is getting empty. Last year I discovered that if you don't eat the rucola-salad, but just let it grow it gets really nice flowers and a bit later seeds. So I did that this year again and now I have a lot of seeds to give a away to friends. In the lower picture you can see the rucola drying in the sun. That same experiment but pure out of coincidence because we forgot to eat them, happened with 3 radishes. I wanted to pull them out but my boyfriend suggested we just let them grow. They became a sort of bushes with also nice flowers and later on they got some sort of legumes. See the upper pictures. Inside the legumes there are the little radish seeds for next year. We'll see how they will grow next year!

avocado-banaan choco-ijsjes

English version of the recipe (avocado-banana chocolate ice-cream)

- cut two (ripe!) avocado's in halve, remove the seed and use a spoon to get out the pulp.
- at the pulp together with one banana, the juice of one lime, 70 ml honey and 250 ml coconut milk in a kitchen machine and mix to a smooth blend.
- add the mix to popsicles molds* and put them at least 6-8 hours in the freezer.
- melt 60 gr. dark chocolate with one teaspoon coconut oil au bain-marie.
- dip the ice-creams in the chocolate or use a pastry brush.
- allow the chocolate to be equally hard. Eat the ice-creams right away or put them back in the freezer.

* for about 8-10 ice-creams, that depends on the size of the moulds.

citaat 83

spinazie-rucola pasta

English version of the recipe (spinach-rucola pasta, for 3p)

- prepare 400 gr. pasta according to the directions on the package.
- wash 600 gr. spinach, cut into rough pieces and cook ready in 5 minutes in its own fluid. Drain off well.
- cut one union into small pieces and fruit in some oil using a wok, together with 2 cloves of garlic pressed with a garlic press.
- wash 5 big tomatoes and cut in pieces. Add to the union and cook them until they turn into a mush.
- add salt and pepper to taste and add 2 teaspoons basil and oregano.
- add the spinach and stir. Cut 75 gr. rucola and add to the spinach and tomato-mush.
- drain of the pasta and add, stir everything very well.
- if necessary add some more herbs.

Foto's...

…van een paar van de receptjes die ik maakte de afgelopen weken. Meer foto's zijn ook te vinden op Instagram en Facebook: linkjes zijn rechts op dit blog te vinden.

Pictures of some of the recipes I made in the last couple of weeks. More pictures on Instagram or Facebook, you can find the links on the right of this blog.

citaat 82

rijstebrij taart

English version of the recipe (rice pudding cake)

- preheat the oven at 170C degrees.
- cover the bottom of a spring cake tin of 22 cm with bakery paper and grease the borders with coconut oil.
- add 150 gr. sunflower seeds to a kitchen machine and grind.
- add the seeds to a bowl and add 40 gr. coconut blossom sugar* and a pinch of salt and stir.
- melt 70 gr. coconut oil add to the seeds and mix everything very good.
- add the mix to the spring cake tin and press firmly with a spoon.
- bake ready in about 10 minutes and let it cool off.
- in the meantime bring 1 liter rice-coconut milk* to boil, together with 150 gr. basmati rice and one stick of cinnamon.
- let simmer for 30 minutes, stir regularly.
- dissolve 2 teaspoons agar agar* in 150 ml rice-milk. Cook for 3 minutes.
- take the rice pudding of the heat and add the agar agar while you stir constantly.
- pour the pudding over the seed-shell and let the cake clot for about two hours in the fridge.

- serve with a mix of red fruit.

*available at organic food shop.

citaat 81