It’s so easy to make your own sprouts! You just have to have a few days patience, but you can make as much as you like, whenever you like. In this way you know exactly what happens to your sprouts (no additives of any kind), they’re full of life force and it’s much cheaper than the ones you buy at a shop, as well that it’s fun to watch them grow!

I’ve used a large jar with kitchen paper and an elastic band as a ‘lid’.

Day 1: Soak the beans for 24 hours in water. Don’t use too much beans, as said, they will get MUCH bigger! After you’ve made them a few times, you’ll know what’s the right amount for you. I suggest to start with just a small layer of beans.

Day 2 & 3: Rinse the beans and keep them 2 days in darkness (I rolled a tea towel around the jar) in a warm place. Rinse the beans once or twice a day.

Day 4: Put the beans out into the (sun)light & warmth.

Day 5: They’re ready to eat!

Tip: Place them somewhere visible in your kitchen, so you don’t forget about them…

Lovely on top of salads, on bread or as a little bite in between. Enjoy!!

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I never knew baking bread could be so easy!! Inspired by Jamie Oliver’s YouTube video I decided to try making this ‘soda bread’ myself and since then I’ve made it more often, in all kinds of variations. It’s super easy and quick, all done within 30 minutes!

What you need:

• flour
• plantbased milk (or even water if you don’t have milk!)
• baking soda
• salt
• agave (if you want – can be left out)

Jamie uses an empty tin to measure the amounts (no weighing – I love that!), I just use something from about the same size. Jamie also uses 2 types of flour (plain white and wholegrain), I just use 1 and the same (wholegrain) to make it even easier.

You mix 2 amounts of flour with 1 amount of milk (or water), 2 teaspoons of baking soda, a pinch of salt and if you want 1 teaspoon of agave (or some other sweetner). Mix it well, it needs to be still a bit sticky, but not too much.

You can make it into any shape you like:

• A big loaf of bread (as in the picture): make a round ball and flatten it, cut it twice in the middle (in a cross), almost untill the bottom. I also added some oatmeal on top.
• Little buns: just make small balls and flatten them a little when you put them on the baking tray.
• Little rolls with filling: flatten the dough on your counter, put in any filling you like (nuts, chocolate, vegan cheese…), roll it up and cut it into pieces. Put the pieces flat on the baking tray.

Put some flour on a baking tray, place your bread on top, bake for 20 minutes – done! Enjoy!!

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A favourite breakfast on my retreats! And I have to say… they taste amazing!!

What you need:

• oatmeal
• banana
• cinnamon
• vanilla powder (can be left out)
• baking powder (can be left out)
• plantbased milk
• agave (to make it a little sweeter if you like)
• frying / pancake pan

For the amount of ingredients, I don’t have exact numbers – trust your intuition to guide you! I use 1 banana for 2 people and about 1 teaspoon of cinnamon, vanilla and baking powder.

Just put all ingredients in the blender and mix. Start with a little bit of the milk, you can always add more if needed. You want the batter not to be to thin, so when you put it in the pan, you can put 3 scoops next to each other without them running into each other.

In total my mixture for 2 people comes up to 600ml in the blender.

It’s easiest to make small pancakes (you can fit 3 in a pan each time), as they are easy to turn. Fry on medium/low fire. Wait until the top starts to get dry before you turn (or until you smell they start to burn haha).

Topping ideas:

• Almost any type of fresh fruit will do!
• Warm red fruit (as in the picture) – easily made with frozen red fruit and just heat up till it becomes like jelly.
• Agave or maple syrup.
• Coconut cream.

You can make them as (un)healthy as you like… Enjoy!

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Something different to start your day with… This was my breakfast this morning: baked apple & nuts with some Dutch cookie spices (you can use cinnamon and vanilla instead), combined with a homemade banana-coconut-milk ‘yoghurt’. For the ‘yoghurt’ just mix the 2 ingredients in the blender. Yummmmm!

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I just made this “yoghurt” with some left over coconut cream, a banana and some blue berries from the freezer and it tastes GOOD!! It’s perfect as a base for more/other fruits, nuts & seeds. There’s no recipe to it, just put it all in the blender and enjoy!

Tip: don’t blend all the berries, but keep a few to add them in later.

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Super simple and super yummy to go with the cauliflower wings (or anything else you like of course!).

What you need:

• vegan mayonaise (you can make your own, or buy it – I like Hellman’s one)
• sriracha sauce (or some other spicy sauce to your taste)
• fresh garlic
• salt
• pepper
• (fresh) chives

Take a good amount of mayonaise with a bit of sriracha (depending on how hot you can handle and what you like), 1 or 2 cloves of garlic and salt, pepper and chives to taste. Mix them all, done!

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This is currently one of my favourite recipes: vegan cauliflower wings! It’s great as snack or as a meat replacement at lunch or dinner. Great with some salad and potatoes next to it.

What you need:

• cauliflower
• chickpea flour
• water
• breadcrumbs
• spices, I mostly use (but you can play and be creative with this!):
  • garlic powder
  • cayenne
  • salt
  • cumin
  • spicy paprika
• baking tray with baking paper

1. Preheat your oven to 180ºC.
2. Cut the cauliflower in pieces, from more or less the same size.
3. Prepare the batter: mix the chickpea flower with the spices you like (I use: garlic powder, cayenne, herbal salt, a bit of cumin and spicy paprika) and then add water little by little. You want it to be thick enough to stay on the cauliflower when you dip them in.
4. Prepare the crust: mix the breadcrumbs with some spices (I only use a bit of garlic powder and cayenne here).
5. Now take a piece of cauliflower, dip it in the batter so it’s completely covered, then put it in the crust again so it’s completely covered and then put it on the baking tray.
6. Repeat till all pieces of cauliflower are done.
7. Put into the oven for about 15-20 minutes. Turn them around half way. Keep an eye on them so they won’t burn.
8. They’re ready when the crust is slightly brown and feels crispy. Enjoy!

Tips:

• Make your own vegan garlic sauce to go with them!
• If you have any cauliflower left over, you can make it into tasty cauliflower rice.
• If you have any batter left over, you can fry it as a vegan omelette (maybe water it down a little bit), to go with your cauliflower rice.

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