Taste the Italian summer Here is a typical fire energy dish from my cookbook ENERGY. It is not a surprise that it suits the summer season so well. Tomatoes and courgette are typical summer vegetables that can cool the body (very yin vegetables). Mushrooms grow in an upward and outward growing movement (yin). The rucola … Read more

My precious customers, lovely followers and dear friends, I beg you, go out to the world, conquer it and feel free to do whatever you want, I will be the last one to judge, it is all yours. But please promise to me one single thing and this will be my only request from you. … Read more

Small, sweet, friendly It is a Sunday afternoon. Your best friend is coming over. One that you haven’t seen for a while. Here is a reason for something special but that doesn’t demand too much work. Something cute, small, charming and sweet. For a tart of 12 pieces For a 30 cm diameter round cake … Read more

In many countries the first wave of public shock and panic from the corona virus has calmed down for a bit and life slowly starts to get back to normal. Now we can look more calmly into the situation and make well thought-out plans for the future. Throughout the last three months we have observed … Read more

Corn is a typical fire energy grain and it suits perfectly hot climates and the hot season. It is a fantastic comforting yet light dish to make for your friends or yourself on a hot and steamy spring or summer night. For 4 people Preparation time: 35 minutes Waiting time: 15 minutes For the cashew … Read more

I am so proud and excited to tell you that ENERGY has won the price for the most delicious vegan cookbook of 2019. I want to thank each and every one of you for voting and supporting the book! We’ve achieved this together! As promised to you, I will soon start to publish your 10 … Read more

1. Instead of locking the whole world at home, wouldn’t it be more efficient to encourage everyone to follow a healthier whole foods plant-based diet and to strongly discourage eating sugar, dairy, animal food and processed food (which 90% of the world still keep on eating)? In this way our immune system will be stronger (alongside other benefits) and we will be able to cope … Read more

And suddenly there was time to pause. In the middle of life. In the middle of the world, it was quiet. I don’t know how I ended up going through all of these old photos. Once there was a time when I was young, or at least younger. Once there was a time that I … Read more

Many people are very scared and are panicking because of the corona virus nowadays. The question is can we do anything to take better care of ourselves? I’m not a doctor, but I believe that the least you can do in the time ahead is maintain a wholesome diet and lifestyle that supports a strong … Read more

Happy to share with you the recipe for the sweet potato-tofu croquettes, one of my favorite recipes from my cookbook ENERGY. These croquettes are quite addicting and before you notice, you can easily eat A LOT of them, so make a big batch. Your guests and family would love it and love you. They are … Read more

  A few days ago I was interviewed for a column of a Dutch magazine and asked what my favorite restaurant in Amsterdam was. My answer was censored and eventually not published, but you can read it right here. Dear reporter, the chef is always the person who is influencing the health of the people … Read more

I made a lot of kimchi the last years in my cooking workshops and pop up events. Every time people taste it, they ask for the recipe. So here you go. It is all here. Make it, enjoy it and spread the word. Kimchi is a Korean dish of spicy fermented Chinese cabbage. What gives … Read more

I assume that you also agree with me about how transitioning into a plant-based diet can have a positive impact on our health, environment and climate. So how can we encourage more people to undergo this transition? And how can you make this transition more easy for yourself? There are two factors that are often … Read more

I am beyond thrilled to see that the impossible seems to be happening and that plant-based cuisine is becoming more popular and more mainstream. Having said that, I am a big supporter of the whole foods plant-based movement which stands for eating foods in their whole, original form as much as possible, with little or … Read more

The low carb trend seems to rise and fall periodically and lately the not so new trend has also flooded the plant based circles. First of all, all plant based folks out there, seriously, if we stop eating carbs, what are we left with?! (I know sun diet seemed to work for one or two … Read more

This is a great treat/snack which is extremely popular in the Netherlands throughout December and the new year. The streets are full of stalls that are selling oliebollen and other sugary goods. Oliebollen are a sort of Dutch donuts that are usually risen with yeast and sweetened with sugar. Here I make my own take … Read more

When we were kids and my mother’s best friend, Rozana, would come to visit us, we would ask her to make her specialty, and we called it ‘Rozanichki’, after her name.  Later it turned out to be called cinnamon rolls. If I remember correctly, there was also a family tale that calimed that, judging by … Read more

As you might have noticed, I am very much into the comfort food kind of food lately. Creamy and smooth in texture… Something that makes you go like mmm… I think Autumn is the perfect time for this kind of food. You feel like eating something that gives you a warm hug from the inside. … Read more

Sweet potato is my favorite vegetable. I love to eat it in all forms. In a soup, fried, deep fried, but most of all- baked in the oven. In this recipe they come out perfectly caramelized, crisp on the outside and melting from the inside. A real treat to indulge on or to make for … Read more

Sometimes I do have a secret craving for this familiar and comforting taste of yoghurt. Dairy food was never really my thing, but there is something refreshing about sneaking into the kitchen in the very late night or morning or afternoon and eating a cold, fresh, sweet and sour yoghurt. And if there is any … Read more

It was last week during my time in the perma culture farm La Ferme du Bois-le-Comte in the Ardennes in south Belgium. The fresh lettuces just kept on coming fresh from the field and we kept on making more and more salads from it. It was 33 degrees outside and everything seemed to keep on … Read more