Happy Raspberry Cake Rens Kroes

Happy Raspberry Cheesecake

Happy Raspberry Cheesecake

Happy Raspberry Cake Rens Kroes , , , ,

This is the cake I made on my birthday. For the giveaway, I asked you to share your own favourite party recipe. From the four winners, I chose to make this good-looking cake. It was a hard pick because you all submitted so many delicious recipes! But this sweet and sour cake is the winner. Reason: I…

Bereidingstijd
30 min (excl. soaking and freezing)

Portie
1 cake

Houdbaarheid
For 3 months in the freezer

Benodigdheden
- Food processor (recommended) or blender
- Baking tin 20 cm (or smaller)

Ingrediënten

Crust:
210 g (1/2 cup) almonds, raw
75 g (1/2 cup) soft (Medjoul) dates
1/2 tsp sea salt
40 ml water

Filling:
225 g (1 1/2 cup) cashews, raw
Juice of 2 lemons
1 tsp vanilla powder, unsweetened
80 g (1/3 cup) coconut oil, extra vierge
80 ml (1/3 cup) maple syrup (recommended) or raw honey
100 g (1 cup) (frozen) raspberries
Extra: fresh berries for decoration



I decorated the cake with different kinds of berries and grated coconut. Heaven!
Bereiding
Preparation: 
Soak the cashews overnight or for at least four hours in warm water. 

Crust:
Put the nuts, sea salt and dates in the food processor or blender until finely ground. Add the water and mix again. Press the mixture into the bottom of the tin until it is completely covered. Clean out the food processor or blender. 

Filling:
For the middle layer: Melt the coconut oil, add all the ingredients except for the raspberries to the food processor or blender until it is a creamy mixture. Pour 1/3 of the mixture onto the crust. 

For the top layer: Add the raspberries to the other batch of filling and mix again until it becomes a creamy, thick pink mixture. Pour it all onto the middle layer. Place the cake in the freezer and leave it to set for about five or six hours. Remove it from the freezer and transfer it to the fridge for an hour. Then, slice the cake, serve and enjoy!

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Double Choc Egg Cakes

Double Choc Egg Cakes

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Easter! It’s always one of my favorite times of year… Mother nature wakes up again, it smells like Spring outside and we usually get the family all together to celebrate. Easter brunch at my parents’ house is the highlight; think Easter stollen (see book: The Party Edition), croissants, eggs and tasty, fresh-squeezed juice. Delicious! This…

Bereidingstijd
10 min

Baktijd
15 min

Portie
6 (or 12 small)

Houdbaarheid
3 days in an airtight container

Benodigdheden
oven, big bowl, parchment paper, grater, blender (for topping)

Ingrediënten

4 large eggs
4 tbsp maple syrup
200 g / 2 cups almond flour
60 g / 2/3 cup desiccated (grated) coconut
zest of 1 lemon
2 tsp lemon juice
1 tsp baking soda

Filling
6 (Medjoul) dates
1 tsp vanilla powder (unsweetened)
4 tbsp water
a pinch of sea salt
1 tbsp cacao powder, raw



I buy bio-dynamic eggs. You?
Bereiding
Preheat the oven to 180ºC (350ºF). Beat the eggs using a fork until fluffy, then add the maple syrup. Beat once again. Then add the remainder of the ingredients and stir well to combine. Grease a baking sheet with a bit of coconut oil or line the baking sheet with parchment paper. Transfer the dough on to the sheet by the tablespoonful (one by one) and place in the preheated oven for about 15 minutes. Meanwhile, make the filling by pitting the dates and combining them with the rest of the filling ingredients in a food processor or blender. Blitz until creamy. When the cookies are done, add a bit of filling between two cookies (sandwich style) and serve!

Make your own almond flour: blitz some almonds in your food processor or blender and tadaaa! Makes a delicious addition to cakes, burgers and cookies. ;)

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Nourish bowl

Nourish bowl

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Here you go: the very salad the boyfriend made for me this past week (see vlog). Doesn’t it look delicious and healthy? He gave me the recipe and I’m telling ya, it is nutritious and super easy to put together! Especially if you already happen to have some hummus on hand. ; ) Note: Really…

Bereidingstijd
approx. 20 min

Portie
2

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
frying pan

Ingrediënten

100 g (3.5 oz.) mushrooms
1 tsp ghee or coconut oil, for frying
1 tsp curry powder
1 small red onion
2 handfuls shredded romaine lettuce
1 avocado
2 handfuls broccoli sprouts
2 handfuls arugula
2 handfuls spinach
4 tbsp sun-dried tomato hummus
80 g (2.8 oz.) feta (optional)
sunflower seeds (optional)

Dressing
1 tbsp mayonnaise
2 tbsp extra virgin olive oil
2 tsp mustard  
½ tbsp lemon juice or unpasteurized apple cider vinegar
1 tsp honey or maple syrup  



Really famished? It’s also great with some lentils, quinoa or brown rice.
Bereiding
Clean the mushrooms, remove their ends and slice thinly. Heat a bit of oil in a pan, add the mushrooms, stir well and add the curry powder. Stir again and allow to cool. Meanwhile, slice the red onion and chop the romaine lettuce. Slice the avocado in half, remove the pit, spoon the ‘fruit’ out and slice it into pieces. Divide the lettuce, red onion, mushrooms, avocado, broccoli sprouts, arugula, spinach and hummus across two bowls and top with crumbled feta. Make the dressing by whisking the dressing ingredients together in a small bowl. Pour over the salad, toss and enjoy!

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Little salad

Little salad

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This one is my take on a classic potato or Waldorf salad, which are a necessary part of any BBQ or Christmas dinner. My father used to make this when I was a kid, every year at Christmastime, and every time it was delicious. The foundation of this recipe comes from him, but I’ve added…

Bereidingstijd
20 min

Portie
1 large bowl

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
grater
potato masher

Ingrediënten

750 g (1.5 lbs) potatoes
250 g (0.5 lbs) sweet potatoes
2 eggs
150 g (5 oz.) pickles
1 onion
150 g (5 oz.) white cabbage
3 leaves Belgian endive
1 apple
1 small carrot
100 g (3.5 oz.) aïoli or mayonnaise
1 tbsp lemon juice
2 tsp mustard
1⁄2 tsp nutmeg
1⁄2 tsp cayenne pepper
3 tsp curry powder
1 tsp freshly ground black pepper
1 tsp sea salt, or to taste

Garnish (optional)
mandarin, extra pickle, extra aïoli



Tip: This salad is great in combination with bread or on a cracker.
Bereiding
Peel the potatoes and cook both types in a pan. Hard boil the eggs in another pan. Transfer the cooked eggs to cold water, drain the potatoes and allow both to cool fully. Finely chop the pickles, onion, cabbage, endive, apple and eggs and grate the carrot. Mash the potatoes and add all the other ingredients. Combine thoroughly and taste. Add salt and pepper to taste. Transfer the salad to a nice serving dish and smooth it out using a spoon. Top with an additional 2 to 3 tablespoons of aïoli. Slice the extra pickle lengthwise and use the slices as garnish alongside sections of mandarin orange.

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Rhubarb cake

Rhubarb cake

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It’s party time! Summer is on its way and my fourth book, The Party Edition, is almost out. This book is full of festive party recipes. Perfect timing, if I do say so myself, because as the temperature outside increases, so does my desire to throw outdoor parties. My barbecue has been on standby for…

Bereidingstijd
20 min

Baktijd
40 min

Portie
1 cake

Houdbaarheid
2 days (in an air-tight container)

Benodigdheden
saucepan
food processor
loaf tin
parchment paper
grater

Ingrediënten
  • 300 g rhubarb, chopped (use 50 g for the frosting)
  • 3 eggs
  • 180 ml (3/4 cup) maple syrup
  • juice of  2 limes
  • 150 ml (2/3 cup) oat milk or other plant-based milk of choice
  • zest of 2 limes
  • 300 g (2  2/3 cups) almond flour (or other flour of choice)
  • ½ tsp cinnamon
  • 1 tsp vanilla extract (or powder), unsweetened
  • 1 tsp baking soda

Frosting

  • 170 g (6 oz) cashews, soaked in water for 3 hours
  • 2 tbsp maple syrup
  • 65 g (2.5 oz) raspberries
  • 3 tbsp lime juice
  • 50 g rhubarb


The frosting will turn slightly darker with time, but it’s no less tasty as a result!
Bereiding
Preheat the oven to 180°C. Rinse the rhubarb and remove the leaf and the bottom of the stalks. Slice the stalks into 1/2 inch wide pieces and add them to a pot with a splash of water on the stove. Without allowing the water to boil, heat the rhubarb until a puree is formed. Allow to cool. Then, beat the eggs and add the maple syrup, milk, lime juice and zest, stirring to combine. Add the dry ingredients to another bowl and stir well. Combine all of the ingredients, including the 8 ounces of rhubarb puree and stir until a creamy batter is formed. Line a cake pan with parchment paper and transfer the batter into the pan. Place the cake in the oven for 40 minutes. Meanwhile, make the frosting. Combine the soaked and drained cashew nuts with the other ingredients in a food processor and blitz until smooth. Frost the fully cooled cake with the frosting using a spatula, slice and serve.

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Mango Chia Pudding

Mango Chia Pudding

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Looking for an extra special dish to start off a festive Easter brunch with family and/or friends? Try this homemade mango-chia pudding. Delicious! It’s a real treat to start your day with it. Tip: sprinkle it with a few toppings like grated coconut for the finishing touch! Happy Easter! Love, Rens

Bereidingstijd
1 night

Portie
4 to 6

Houdbaarheid
3 days in the fridge

Benodigdheden
6 small short glasses
a blender or food processor


Ingrediënten

500 ml (2 cups) coconut milk, rice milk or other plant-based milk of your choosing
5 tbsp chia seeds
1 tsp vanilla powder, unsweetened
500 g (3 ½ cups) mango, frozen in pieces
1 banana
2 tbsp lime juice
¼ tsp ground cardamom



This dish is also a perfect weekday breakfast!
Bereiding
Slice the mango (if using fresh) into small pieces and place them in the freezer. Combine the 5 tablespoons of chia seeds and the vanilla powder in a bowl and add the milk. Stir well and leave in the fridge overnight to soak (stirring occasionally to make sure that the heavier seeds don’t all sink to the bottom).

Combine the frozen mango with the remaining ingredients in the blender or food processor and blitz until delicious and creamy. Divide the chia pudding evenly across the small glasses and top with the mango ‘ice cream’. Creating layers of chia pudding and mango ‘ice cream’ is also an option. Super festive! ;)

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Rens Kroes | Asperges

Asparagus

Asparagus

Rens Kroes | Asperges , ,

Asparagus is high in minerals like magnesium, potassium, calcium and zinc. It also contains vitamins K, C, B and folic acid. It has a diuretic effect and stimulates kidney function. And it gets better: due to its high vitamin E content, it is one of the most aphrodisiac foods available. Nice! This is my favorite…

Bereidingstijd
30 min.

Kooktijd
15 min.

Portie
10 asparagus spears

Houdbaarheid
consume immediately

Benodigdheden
vegetable peeler

Ingrediënten

10 asparagus spears
3 tbsp (homemade) mayonnaise
½ tsp (raw) honey
½ tsp mustard
1 tsp fresh thyme
1 tsp fresh rosemary
a small handful of parsley
sea salt and black pepper, to taste



Asparagus is high in minerals like magnesium, potassium, calcium and zinc.
Bereiding
Peel the asparagus spears to the top using a vegetable peeler and trim the bottoms. Bring a large pot of water to a boil and cook the asparagus for 15 minutes. In the meantime, make the asparagus sauce by combining the mayonnaise, honey and mustard in a small bowl. Finely chop the herbs and add to the sauce. Stir well and bring to taste with sea salt and black pepper. Drain the asparagus and place on a serving dish. Top with the sauce and serve!

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Heartbeet cake

Heartbeet cake

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Today is the day we celebrate love and spending a little bit of extra time in the kitchen is the perfect way to show you care. I made this cake yesterday to share it today with everyone I love. Happy Valentine’s Day, Powerfoodies!

Bereidingstijd
approx. 15 min.

Baktijd
approx. 35 min.

Portie
1 cake

Houdbaarheid
3 days

Benodigdheden
food processor (or blender)
heart-shaped cake pan (+/- 24 cm; 10”)

Ingrediënten

Cake
1 cooked beet (medium)
1 egg
200 ml (3/4 cup) plant-based milk
70 g (1/3 cup) date syrup (or other syrup of choice)
2 tsp apple cider vinegar
50 g (1/4 cup) coconut oil, melted
2 tsp vanilla (unsweetened)
5 tbsp cacao powder
1 tsp cinnamon
250 g (2 ¾ cups) oat flour (or other flour of choice)
3 tsp baking soda
a pinch of sea salt
coconut oil, for greasing

Frosting
1 avocado
1 ½ tbsp maple syrup
2 tbsp cacao powder
2 tbsp coconut oil, melted
a pinch of sea salt
1 tsp vanilla (unsweetened)
1 tsp cinnamon



Happy Valentine's Day dear Powerfoodies!
Bereiding
Preheat the oven to 180ºC. Combing the beet, egg, milk, syrup, vinegar and coconut oil in a food processor. Blend until smooth. In a mixing bowl, stir together the dry ingredients using a wooden spoon. Add the contents of the food processor (the wet ingredients) to the dry and stir well to combine. Grease the cake pan with coconut oil and pour the batter into the pan. Place in the preheated oven and bake for 30-35 minutes. Meanwhile, combine all the frosting ingredients in the food processor (or blender or using an immersion blender) and blend until smooth. Remove the cake from the oven when it is done, allow it to cool fully and frost the cake using a knife. Enjoy!

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Leek soup

Leek soup

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Ahhhh! March! What an amazing first spring weekend this was! The sun gave us all a happiness boost, the birds were singing, the first official day of spring is in sight and I can breath easy again because… I’ve finished the recipes for my new cookbook! I’ve thrown plates around, dropped pans full of food…

Bereidingstijd
35 mins.

Portie
approx. 1,5 litres

Houdbaarheid
3 days in an airtight container in the fridge / 3 months in the freezer

Benodigdheden
Blender, immersion blender or food processor.

Ingrediënten

100 grams brown basmati rice
1 litre of water
1 vegetable bouillon cube
500 grams leeks
1 clove garlic
1 teaspoon coconut oil
1 medium yam (sweet potato)
1 teaspoon turmeric
2 teaspoons oregano
a pinch of cayenne pepper
½ teaspoon cumin
150 grams mushrooms
1 small handful fresh cilantro (coriander)
2 splashes of spelt or goat cream
lemon juice
2 teaspoons hemp seeds



Leeks are definitely ‘old school’, but, wow, are they full of flavor!
Bereiding
Rinse the rice and cook for about 30 minutes in a small pot. Put a soup pot containing 1 litre of water and the bouillon cube on the stove at medium-high heat. Roughly chop the leeks and sauté them in a frying pan for about two minutes in a teapoon of coconut oil. Then add the leeks to the soup pot. Next, chop the yam (sweet potato) into small pieces and add to the bouillon, alongside the spices. When the yam is cooked, blend using a blender, immersion blender or food processor until a creamy soup forms. Then add the coriander and blend again. Slice the mushrooms and sauté them in a bit of coconut oil in a frying pan. Serve the soup in two bowls and add a splash of spelt or goat cream. Divide the mushrooms and rice into each. Sprinkle each with some lemon juice and a teaspoon of hemp seeds. Enjoy!

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