Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?
A: Get creative in the kitchen. I know we are not supposed to play with our food, but I don’t think there is anything wrong with trying fun things. I see my food and dishes as pieces of art and as long as nothing gets wasted I will try new shapes and combinations, like the avocado bun burger or beautifully layered parfaits. I believe that healthy food even tastes better when presented in a nice way and I don’t think it’s a coincidence that nature’s fruits and veggies are so colorful and pretty.
Q: What ingredients do you think are underused at home when we cook?
A: I think beetroot is underused since a lot of people don’t like it or don’t know how to prepare it. But it is so versatile. I add it to soups, smoothies, roast it in the oven, or you can even add it to brownies or cakes. Let’s not forget its great ability to work as food color! It’s packed with vitamins, minerals, and antioxidants, and I love its earthy charm.
Q: Any food secret you swear by?
A: It may not be the biggest secret, but I think it’s so important to get your kids helping in the kitchen at an early age. Let them help chopping, preparing, and most importantly let them try every single ingredient, raw and cooked. They learn so much about the variety of flavors and it makes it so much easier for them to make healthy choices later.
Beetroot Apple Ginger Soup w/ Roasted Chickpeas
-1 small onion
-Fresh ginger (hazelnut sized) -About 400 g fresh beetroot
-Some lemon juice
-100 ml coconut milk
-100 ml plant-based cream
-Salt and pepper
-I used fresh beetroot. If you are in a hurry you can use precooked ones as well. I packed the fresh ones in foil and put them in the oven for nearly 1 hour at 150°C/300°F.
-Peel the ginger and the onions and cut them in small pieces, then fry in olive oil. Add the beetroot, apple (both cut in pieces), and the liquid. Let cook for 5-10 minutes. Purée and season with salt and pepper.
-1 glas organic chickpeas
-1 tbsp olive oil
-Salt, pepper, curry, and paprika or any other spices
Drain the chickpeas and dry them a bit, then add olive oil and spices. Mix well and roast at 175°C/350°F for 30-40 minutes, stirring occasionally.
Chia Pudding Fairy Parfait
-11⁄2 cups almond milk 1⁄3 cup chia seeds Some vanilla
-Some rice syrup
For the Blue Layer
1 cup coconut yoghurt
Some agave or rice syrup
1 tsp spirulina powder
For the Pink Layer
Mashed pink dragon fruit
Mix the chia seeds, almond milk, vanilla, and syrup, refrigerate for 3-4 hours or overnight. Layer in a glass and add the mashed dragonfruit. Mix the coconut yoghurt, spirulina powder, and syrup and layer on top of the dragon fruit. Top with berries and fruits that are in season. Enjoy!