How should I store the ‘Powerfood’ recipes I make and how long will they keep?
You can store recipes like the breakfast muffins, breakfast cake and the almond-pumkin bread in an airtight container, unrefrigerated for three days. You can also freeze them and they will keep for a month or two. (Tip: if you’re going to freeze a cake or bread, make sure you freeze it sliced. That makes it easier to take out a piece at a time). You can keep your crunchy crackers in an airtight container, unrefrigerated for five days, but don’t freeze them. With the bread and muffins, make sure that you really do store them in an airtight container with a well-fitting lid.
The kickstart can be kept in the fridge for a maximum of two days. It isn’t unhealthy to eat this recipe a few days after making it, but the fresher it is, the better it is.
Most of the snacks can be kept for a maximum of two weeks in the fridge and four to six weeks in the freezer. Dry snacks (like muffins) are best kept unrefrigerated. The raw oreos are at their best when stored in the fridge. If you store them in the fridge in an airtight container, they’ll keep for about a week. You can also freeze them, in which case they’ll keep for up to six weeks.
The spreads and sauces can be kept refrigerated for five to seven days in an airtight container. If you pour a thin layer of olive oil on top of the pesto, it’ll keep for even longer. You can use sesame oil to ‘seal’ the yellow sambal in the same way. The sambal will keep for at least two months in the fridge like that. When you go to use it again after it’s been stored for a while, just be sure to give it a good stir. Nut butters don’t need to be kept in the fridge. You can just store them in an airtight jar in a dark place and they’ll stay good for at least a month. After a month, you can have a look/taste/smell to see if the taste and structure has changed. These butters stay good for quite a while, but they can get a little dry. And here’s a tip for the chocolate spread: store the jar upside down. This helps to distribute the fat evenly, which keeps it spreadable. If it gets a bit dry, add a splash of hazelnut oil and stir well.
Fresh soups can be kept for a maximum of four days in a closed container or pan with a lid in the fridge. The soups also freeze very well. If you do freeze them, be sure to use them within a month. Smoothies and juices need to be consumed within two days and should be kept in a closed bottle or container in the fridge. They will keep for a maximum of two weeks in the freezer. Fresh is always best in this case though.
My breads and cakes aren’t rising properly. What am I doing wrong?
This might have something to do with the type of oven you are using. Some ovens are more powerful than others.
With recipes like the breakfast muffins, the batter can get a bit heavier if you use two large bananas instead of two small ones. Adding less total banana will help make the batter lighter and should ensure that the cake rises properly.
With the almond-pumpkin bread you can try adding two teaspoons of aluminum-free baking powder instead of one. This bread rises best in a 15 cm cake or loaf tin, no larger. Tip: always have a quick look at your bread about 30 minutes into the baking time to see how it’s progressing. If the top is already beginning to brown, cover it with aluminum foil for the last 15 minutes.
What can I substitute for banana in a recipe?
Bananas are not easily replaced as they have a distinct flavor and structure. You can use bananas for many things in a recipe, so if you’re looking to replace them, it’s important to first identify their function in the recipe. A banana might be used as a sweetener or to bind the mixture or provide creaminess.
If you want to replace the banana in a smoothie, you can add nut butter. Use about two tablespoons of nut butter per replaced banana. Nut butter is less sweet than banana so you could add a teaspoon of honey to increase the sweetness if necessary. Replacing a banana with nut butter will also decrease the volume of the smoothie, so you might want to add a bit of (coconut) water, fresh juice or plant-based milk.
In baking (muffins, bread), you can replace banana with (homemade) applesauce. Keep in mind that applesauce is more liquid than banana purée so use a bit less of it than the recipe calls for, and think about adding finely chopped dates for added sweetness.
I am allergic to nuts. What can I use instead?
Nuts can always be replaced with seeds – pumpkin seeds, sunflower seeds and flax seeds are all good options.
Why is the raw oreo dough so granular and dry?
If the dough is too dry or granular, you can add a few tablespoons of plant-based milk or a teaspoon of melted coconut oil and stir well. Usually a splash of almond-, spelt- or rice milk is enough to moisten the dough.
Do I have to pre-soak the chickpeas in the chickpea snack recipe?
You can use canned chickpeas for the chickpea snack. These do not require soaking. If you use dried chickpeas, you do need to pre-soak them for three to four hours. You would also use less of the dried variant (approx. 150 grams) than the recipe calls for as the chickpeas increase in weight as they soak.
Where can I buy aluminum-free baking powder and black mulberries?
Aluminum-free baking powder and black mulberries can be purchased at health-food stores (like Ekoplaza, in the Netherlands). You can also order them online. If you’d like, you can also replace mulberries with other dried fruit like goji berries, cranberries, raisins, currants or apricots.
I’m looking for the nutritional information for Rens’ recipes. Where can I find this?
Rens made the conscious decision not to emphasize precise nutritional breakdowns specifying the exact amounts of carbohydrates and fats etc. in her recipes in order to avoid an unnecessary focus on these things. She feels that it’s most important to eat healthy, pure food and to enjoy mindful eating.
If you are looking to lose weight or have another specific nutritional goal, it’s best to make an appointment with Rens directly for a consultation and/or to receive a personalized nutritional program. There still won’t be a focus on a nutritional breakdown of the recipes, but she will be specific about exactly what you need to reach your goals.
It’s a lot of work, but if you’re keen to do it, you can calculate the nutritional breakdown of each recipe yourself using an online tool like this one.
What is the difference between a slow juicer and a centrifugal juicer?
A centrifugal juicer is made to produce perfect, filtered juices. You don’t need to peel the fruit first; you can even put an apple in with its core intact.
We are fans of the slow juicer. You can also put unpeeled fruit in a slow juicer, but because of the slowness of the juicing process, the temperature of the juice is kept low and as a result it retains more nutrients and vitamins (a normal juicer spins very quickly, which creates heat that damages these nutrients/vitamins). Slow juicers also produce more juice from fruit and vegetables you put in than centrifugal juicers do.
Which kitchen supplies, gadgets and utensils should I be using?
More information on the kitchen supplies we use can be found here.
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