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Crispy tempeh with nut butter

Crispy tempeh with nut butter

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I love tempeh! It has a lovely, nutty flavor, it is an easily absorbed source of protein and it is a natural probiotic (as it is fermented – this is also true of the ingredient, tamari). I like to serve this recipe with fried rice, pasta or stir-fried vegetables. Grilled tempeh saté (with peanut sauce)…

Bereidingstijd
ca. 15 minutes

Baktijd
ca. 25 minutes

Portie
300 grams

Houdbaarheid
- 2-3 days in the fridge in an airtight container

Benodigdheden
Oven
2 bowls

Ingrediënten

300 g/10.5 oz. tempeh (fermented and preferably organic)
juice of ½ lime
2 tbsp maple syrup
½ tsp cayenne pepper, or to taste
2 tbsp nut butter
2 tbsp tamari



Do you have more time? Leave the tempeh to marinate for up to a few hours – even tastier!

Bereiding
Preheat the oven to 180ºC (355 ºF). Slice the tempeh in cubes or strips and place in a mixing bowl. Mix the remaining ingredients in a separate bowl. Pour the marinade on to the tempeh and stir well so that the tempeh is covered completely. Let the mixture marinate for about 5 minutes. Line a cookie sheet with (unbleached) parchment paper and place the marinated tempeh on top, spread out evenly. Place in the oven for about 25 minutes until the tempeh is crispy and golden brown. Keep your eye on it and flip the tempeh about half way through.

Heb je het recept gemaakt?
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Rens Kroes Tempeh Noodles

Noodles with tempeh & sugar snaps

Noodles with tempeh & sugar snaps

Rens Kroes Tempeh Noodles ,

I made this recipe a few weeks ago in between doing a bunch of other things and I was sold immediately. Last week, I worked on the fine tuning and now I’m ready to share it with you! Here it is, my very favorite noodle recipe with tempeh and crunchy sugar snap peas. I hope…

Bereidingstijd
approx. 30 mins

Portie
serves 2 - 3

Houdbaarheid
3 days in the fridge in an airtight container

Benodigdheden
Grater

Ingrediënten

125 g/4.5 oz. rice noodles or soba noodles
225 g/8 oz. tempeh
1 tbsp oil, for sautéing  
2 tsp curry powder (I used a Madras curry)  
1 tbsp tamari
1 medium carrot
1 medium red onion
2 cloves garlic
200 g/7 oz. mushrooms
200 g/7 oz. sugar snap peas
small handful cilantro
1 ½ tbsp sesame seeds, or to taste
¼ tsp black pepper
sea salt, to taste

Sauce
2 tbsp mayonnaise  
2 tsp sambal (I like Badjak the best)
1 tsp tamari
1 tsp lemon juice or unfiltered apple cider vinegar



Friendship is... sharing a bowl of hot noodles.
Bereiding
1. Slice the tempeh into pieces and marinate it in a bowl with oil, curry powder and tamari.
2. Finely chop the onion and mushrooms. Grate the carrot and remove the tough strands from the sugar snaps. Heat a bit of oil to a frying pan and add the onion and mushrooms first. Stir well, press the cloves of garlic into the pan and then add the sugar snaps, carrot, curry powder and sea salt. Sauté for a few minutes, stirring often and then set the heat to low.
3. Using another frying pan, sauté the tempeh until it is browned.
4. Cook the noodles (approx. 5 min.), drain them and use a fork to carefully toss them. I usually add a bit of oil to prevent them from sticking to each other.
5. Divide the ingredients across two or three bowls (including the cilantro) and sprinkle some sesame seeds over top of each.
Now whisk together the ingredients for the sauce and pour the sauce over each serving of the noodles. Voilà!

Note: Leftovers? These noodles are great served cold and topped with a few slices of avocado. A great lunch option!

Heb je het recept gemaakt?
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
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Mother’s Day: Top 5 recipes

Mother’s Day: Top 5 recipes

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I always love cooking for my mem, especially on Mother’s Day, when I take the time to cook something special for her or we head into the kitchen together to whip up some Powerfood. Quality time! Want to surprise your mom with some tasty baking, breakfast in bed or dinner for two this year? These…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

Heb je het recept gemaakt?
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
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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!

Heb je het recept gemaakt?
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
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Peanut-coconut curry

Peanut-coconut curry

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I eat a varied diet and actually like pretty much everything! But if you asked me what I most want to eat on a given evening… It’ll be curry, for sure! It’s such a delicious dish that you can endlessly adjust and adapt to your liking. This week I made this peanut-coconut version with chickpeas…

Bereidingstijd
approx. 30 min

Kooktijd
10 min

Portie
serves 2 to 3

Houdbaarheid
3 days in the fridge or 3 months in the freezer

Benodigdheden
deep pan

Ingrediënten

1 large carrot (200 g)
15 g (0.5 oz) ginger
1 large onion
3 cloves garlic
1 tbsp coconut oil or ghee
1 tsp turmeric
1-2 tsp salt
2 tsp garam masala
2-3 pinches cayenne pepper
450 ml (scant 2 cups) coconut milk
4 tbsp peanut butter (preferably organic)
400 g (16 oz) chickpeas, cooked (from dried or canned)
1 medium head of broccoli
1 (red) bell pepper
1 lime
a small handful of fresh cilantro



Leftovers? Lucky you! This curry might be even tastier on the second day.
Bereiding
Grate the carrot and the ginger. Finely chop the onion and garlic. Sauté the onion until glassy in a frying pan with the of oil or ghee. Add the ginger, garlic, turmeric, salt, garam masala and cayenne and stir for minute or so. Add the coconut milk and peanut butter and stir well once again. Then, chop the broccoli and pepper into bite-size pieces and add them, alongside the grated carrot, to the curry. Add the chickpeas and place the lid on the pan and allow the mixture to simmer gently for about 10 minutes. Garnish with cilantro and squeeze about a quarter of a lime’s worth of juice into each bowl before serving.

Heb je het recept gemaakt?
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Spiral quiche

Spiral quiche

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Oh wow, how beautiful is this quiche? It always takes me a little while to make this savory tart, but trust me, your guests’ reaction to it will make all the effort worthwhile! Will you share your results with #renskroes? That way I can see what your spiral quiche looks like. Bon appetite! ; )…

Bereidingstijd
+/- 20 min (waiting time 1 hour)

Baktijd
40 - 50 min

Portie
1 quiche

Houdbaarheid
approx. 4 days, covered and in the fridge

Benodigdheden
mixing bowl
food processor
spring-form pan ø 26 cm (10 inches)
mandolin or vegetable peeler

Ingrediënten

Crust
375 g (scant 4 cups) almond flour
1 tsp oregano
a pinch of sea salt
1⁄4 tsp freshly ground black pepper
2 cloves garlic
50 ml (1/4 cup + 2 tsp) olive oil
11⁄2 tbsp coconut oil, melted
200 ml (scant 1 cup) water

Sauce
200 g (7 oz.) cashews
100 ml (scant ½ cup) water
2 tbsp olive oil
15 g (0.5 oz.) basil leaves
40 g (1.5 oz.) sundried tomatoes, with sea salt
sea salt and pepper, to taste
1⁄2 lemon

Filling
2 zucchini
3 eggplants, preferably Chinese variety
3 large carrots, in as many colors as you can find



Your guests’ reaction to it will make all the effort worthwhile!
Bereiding
Soak the cashews in water for at least an hour. Preheat the oven to 180°C. Combine all the dry ingredients for the crust in a mixing bowl, press the cloves of garlic into the bowl and add the olive oil and 200 ml (scant 1 cup) water. Using a spoon, stir the mixture until it begins to bind, then continue kneading using your hands. Let stand for 10 minutes. Meanwhile, make the sauce by draining the cashews, transferring them to the food processor and blending until smooth. Then add 100 ml (scant ½ cup) water, the olive oil, sundried tomatoes, basil, salt and pepper the juice of a half a lemon. Blend again until smooth.

Grease the quiche pan using coconut oil and press the crust ‘dough’ into the bottom and sides of the pan. Spoon about ¾ of the sauce into the crust. Slice the zucchini, carrots and eggplant into long thin strips using the mandolin or a vegetable peeler. Roll a slice of zucchini into a tube and place it upright in the middle of the bottom of the quiche. Wrap the zucchini with a slice of eggplant, twisting around and around until the entire quiche is filled with a large spiral of vegetable slices. Thin out the leftover sauce with a bit of water and pour over the quiche filling. Place the tart in the preheated oven for 40 to 50 minutes, checking its progress every so often. Once you can easily insert a fork into the carrot, the quiche is done.

Heb je het recept gemaakt?
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Bloemkool quinoa bowl

Bloemkool quinoa bowl

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Met dit gerecht steel je de show als je een snelle maaltijd wil maken voor een groepje eters. Vandaag heb ik het gemaakt voor de lunch op kantoor. Als je alle ingrediënten geprept hebt, is het een kwestie van alles in een grote bowl leggen. Wil je de salade meenemen voor on the go? Neem…

Bereidingstijd
15 min

Baktijd
ca. 25 min

Portie
2

Houdbaarheid
2 dagen in de koelkast

Benodigdheden
oven

Ingrediënten

60 gr rucola
100 gr quinoa
80 gr gedroogde tomaatjes uit pot met olie
1 bloemkool, ca. 750 gr
2 el kokosolie
½ gemalen zwarte peper
1 tl kerriepoeder
½ tl komijnpoeder
1 teentje knoflook
1 avocado
80 gr feta
zout

Dressing
1 el tahin, gezouten
½ tl honing (liefst rauw)
½ citroen
2 el olijfolie
1 el water



Met deze salade steel je de show bij je vrienden ;-)
Bereiding
Verwarm de oven voor op 220 graden Celsius. Was de bloemkool. Haal de bloemkoolroosjes van de stronk en leg het in een kom. Smelt de kokosolie in een pannetje als het nodig is en besprenkel de olie op de bloemkool. Knijp de knoflook erboven uit, doe de zwarte peper, zout en kerrie erbij en meng alles door elkaar. Leg het vervolgens op een bakplaat en leg het in de oven zodra het op temperatuur is. Bak het voor 25 min. en kijk af en toe even of het niet verbrand. Kook ondertussen de quinoa gaar, lek het uit en laat het afkoelen. Haal de pit uit de avocado, haal het met de lepel eruit en snijd het in stukjes. Lek de zongedroogde tomaatjes uit en snijd dat ook in stukjes. Maak vervolgens de saus door de halve citroen uit te persen, doe alle ingrediënten in een kom en meng alles door elkaar.

Heb je het recept gemaakt?
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Cauliflower quinoa bowl

Cauliflower quinoa bowl

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You’ll steal the show with this quick meal that’s perfect for feeding a crowd. Today I made this salad for lunch at the office.. So yumm! Once you’ve prepped all the ingredients, it’s just a question of putting them together in a big bowl. Do you want to take the salad for on the go? Bring…

Bereidingstijd
15 min

Baktijd
approx. 25 min

Portie
2

Houdbaarheid
2 days in the fridge

Benodigdheden
oven

Ingrediënten

60 g (+/- 2 cups) arugula
100 g (3/4 cup) quinoa
80 g (1/2 cup) sun dried tomatoes, with oil
1 cauliflower, approx. 750 g (1.6 lbs)
2 tbsp coconut oil
½ tsp freshly ground black pepper
1 tsp curry powder
½ tsp cumin
1 clove garlic
1 avocado
80 g (3/4 cup) feta
sea salt

Tahini sauce 
1 tbsp tahini, salted
½ tsp honey (preferably raw)
½ lemon
2 tbsp olive oil
1 tbsp water



You’ll steal the show with this quick meal that’s perfect for feeding a crowd ;-)
Bereiding
Preheat the oven to 220°C (425 F). Wash the cauliflower. Remove the florets from the stalk and place them in a bowl. Melt the coconut oil in a small saucepan if necessary and sprinkle it over the cauliflower florets. Press the garlic into the bowl, add the black pepper, salt, cumin and curry powder and toss to combine. Transfer this mixture to a parchment-lined baking sheet and place it in the preheated oven. Bake for 25 minutes, having a look every so often to make sure the cauliflower doesn’t brown too quickly. Meanwhile, cook the quinoa according to the package instructions, drain and allow it to cool. Remove the pit from the avocado, use a spoon to remove the flesh and chop into pieces. Drain the sundried tomatoes and chop finely. Next, make the sauce by squeezing the juice from half the lemon, combining all the ingredients in a bowl and whisking to combine fully.

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Warm winter salad

Warm winter salad

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This is a delicious, warm salad that’s perfect for cold days. As I’m sure you all know, I really love squash! And the combination of the squash, toasted pecans, spelt and dressing make this winter salad complete. Tip: Want to take this salad to go? Allow it to cool fully before packing it up.

Bereidingstijd
50 min

Portie
1 big bowl

Houdbaarheid
3 days

Benodigdheden
frying pan
oven

Ingrediënten

140 g (2/3 cup) spelt (or pearl barley, rice or lentils)
1 large butternut squash
2 tsp Italian herbs
2 cloves garlic
3 small handfuls pecans
1 medium onion
120 g (1 cup) mushrooms
90 g (1/2 cup) kale, chopped
90 g (1/2 cup) feta, crumbled
ghee or coconut oil for frying

Dressing
5 tbsp extra virgin olive oil
2 tsp apple cider vinegar (with the mother)
2 tsp honey (or maple syrup)



Want to take this salad to go? Allow it to cool fully before packing it up.
Bereiding
Soak the spelt for at least two hours in cold water. Drain and transfer to a saucepan, cover with ample water and bring to a boil. Preheat the oven to 200ºC (390 F). Reduce heat and cook the spelt for about 20 minutes, until al dente and drain. Allow to cool. Meanwhile, slice the squash in half, remove the seeds, and dig out the flesh using a spoon. Chop the squash into small pieces, transfer to a baking sheet, sprinkle with olive oil and the Italian herbs. Press the garlic cloves over top. Toss to combine and place in the oven for about 40 minutes. Keep your eye on things to make sure that nothing burns and toss the mixture about half way through. Toast the pecans (in a bit of oil, if you wish) in a frying pan. Finely chop the onion and mushrooms and sauté them in a large frying pan. When the mushrooms soften, add the kale. Stir everything together for a minute or two and then add the squash, nuts and spelt. Toss well and transfer to a nice serving bowl. Crumble the feta over top, add the dressing and enjoy!

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A healthy, harty wrap

A healthy, harty wrap

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I absolutely love pancakes. You can eat them warm or cold, they’re absolutely handy to bring to school or work and they’re also easy to make! This week, I prepared a delicious and healthy wrap that I’d like to share with you guys! If you’re hungry eat two of them 😉

Bereidingstijd
15 min

Baktijd
5 min

Portie
1 or 2 pancake

Houdbaarheid
2 days (in the fridge)

Benodigdheden
whisk

Ingrediënten

Pancake
5 leveled off tablespoons of buckwheat – quinoa – or spelt flour.
1 egg
4 tablespoons almond mik
a pinch of himalaya- or sea salt.
tablespoon coconut oil

Toppings
1 tablespoon organic cucumber salad
6 sliced cherry tomatoes
7 fresh coriander leaves
1 ½ slices of hard goat cheese
2 teaspoons pesto
3 sliced radishes
handful of roasted walnuts

 



This savory pancake is the perfect lunch for kids as well!
Bereiding
Mix the flour together with a pinch of salt. Make a little dimple in the middle and crack the egg in it. Add the milk and stir together with a mixer or whisk, until your batter is nice and smooth. Heat the coconut toil in a frying pan and pour the batter in. Bake your pancake for 3 minutes on medium heat until the bottom is golden brown and the top is dry. Turn over the pancake and let the bottom bake for about a minute. Put the pancake on plate and let it cool for 5 to 10 minutes. Afterwards, lay the goat cheese, cucumber salad, pesto, coriander, radishes, roasted walnuts and tomatoes on top and add salt and pepper to taste. Roll up and it’s yours to eat! Enjoy!

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Beet soup

Beet soup

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This is really a gazpacho made with beets. In the summer, this soup is eaten cold, but in the winter, it’s also delicious warmed up. This soup is perfect for bringing with you on the go in a jar or bottle. Just don’t forget your spoon! 😉 Crunchy crackers are a perfect accompaniment to this…

Bereidingstijd
30 min.

Portie
1/2 liter or 2 cups

Houdbaarheid
1 to 2 days in the fridge

Benodigdheden
blender

Ingrediënten

5 small beets (approx. 500 gr or 1 pound in total)
1 apple
1 small onion
1 clove garlic
2 tsp Veggie Powder Mix
½ tsp cinnamon
1 small handful fresh oregano
a pinch of black pepper & salt 
Small handful of feta cheese



You make my heart skip a beet!
Bereiding
Rinse the beets well, ensuring they are clean. You don’t need to peel them. Boil them whole in abundant water for about 20 minutes. Allow the beets to cool and chop into pieces. Test for doneness by inserting a thin knife into the beets. If the knife slide out easily the beets are cooked. Drain the beets, let coo, and chop them into pieces.

Clean and chop the apple, onion, and garlic and transfer them into the blender. Add 27 fluid ounces (800 ml) water, the veggie powder mix, oregano, cinnamon, salt, and the cooked beets to the blender as well. Process into a smooth soup and pour the soup into 2 jars or bottles and sprinkle with feta.

You can eat the soup warm, of course. Just transfer the soup from the blender to a saucepan and heat it on low. Just don't let it boil, as boiling destroys some nutrients this soup naturally contains.

Heb je het recept gemaakt?
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Bietjesrisotto

Bietjesrisotto

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Dit receptje maakte ik veel in de periode waarin ik net op mezelf ging wonen. Het is simpel, voedzaam en… yummy.

Bereidingstijd
40 minuten

Portie
2 personen

Houdbaarheid
2 dagen in de koelkast

Benodigdheden
kookpan
diepe pan met dikke bodem

Ingrediënten

1 grote biet
2 kleine sjalotjes
2 tenen knoflook
100 g champignons
kokosolie, om in te bakken
120 g risotto (liefst van zilvervliesrijst)
1 biologisch groentebouillonblokje
1 kleine venkel
1 el groene (homemade) pesto
1 el sojasaus, biologisch of tamari (glutenvrije sojasaus)
1 handje basilicum
1 handje verse oregano (optioneel)
120 g zachte geitenkaas (optioneel)



Deze risotto is simpel, voedzaam en - niet onbelangrijk - yummy!
Bereiding
Was de biet en doe deze in een pan met zoveel water dat de biet net een paar cm onder water staat. Kook in ongeveer 15 minuten gaar en laat afkoelen. Snijd ondertussen de sjalot, knoflook en champignons in stukjes. Verhit 1 eetlepel kokosolie in een diepe pan met een dikke bodem en fruit de ui en knoflook 3 minuten, tot ze zacht en glazig zijn. Voeg de champignons toe en bak deze kort mee. Spoel de risotto schoon en voeg toe. Zet het vuur lager en bak de risotto 5 minuten mee, tot de rijstkorrel glazig zijn. Los het bouillonblokje op in 500 ml gekookt water. Voeg een scheut (circa 100 ml) bouillon toe aan de rijst. Blijf roeren en giet de volgende scheut bouillon erbij als het vocht bijna helemaal door de rijst is opgenomen. Herhaal dit tot je bijna alle bouillon hebt gebruikt, bewaar 50 ml om aan het eind toe te voegen. Zet na 20 minuten het vuur uit, zodra de rijst gaar is maar nog stevig. Spoel de venkel schoon, wrijf de schil van de gekookte biet en rasp de venkel en biet fijn. Voeg toe aan de rijst met de sojasaus en pesto, en roer goed door. Hak de verse kruiden en voeg ze toe. Bestrooi met wat geitenkaas.

Heb je het recept gemaakt?
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Beet risotto

Beet risotto

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The recipe below is one I used to make all the time when I had just moved out on my own in New York. It’s simple, nutritious and… yummy!

Bereidingstijd
40 minutes

Portie
2

Houdbaarheid
2 days in the fridge

Benodigdheden
saucepan
thick-bottomed, deep pan


Ingrediënten

1 large beet
2 small shallots
2 cloves garlic
100 g (1 1/4 cups) mushrooms
coconut oil, for sautéing
120 g (2/3 cup) risotto (preferably a whole grain variety)
1 organic vegetable bouillon cube
1 small bulb fennel
1 tbsp green (homemade) pesto
1 tbsp organic soy sauce or tamari (gluten-free soy sauce)
1 small handful basil
1 small handful fresh oregano (optional)
120 g (1/2 cup) soft goat cheese (optional)

 



This risotto is simple, nutritious and – most importantly – yummy!
Bereiding
Wash the beet and place it in a small saucepan with enough water to cover the beet by a couple of centimeters (an inch). Bring to a boil and simmer until the beet is cooked through, about 15 minutes. Allow the beet to cool. In the meantime, chop the shallots, garlic and mushrooms. Heat a tablespoon of coconut oil in a deep, thick-bottomed pan and sauté the shallots and garlic for about three minutes, until soft and glassy. Add the chopped mushrooms and sauté for an additional minute or so. Rinse the risotto using a sieve and add to the pan. Reduce the heat and sauté the risotto for five minutes until the grains of rice are glassy. Dissolve the bouillon cube in 500 ml (2 cups) of boiled water. Add a splash (+/- 100 ml or a scant 1/2 cup) of the bouillon to the risotto. Stir continuously until the bouillon is absorbed by the rice. Add the next splash of bouillon when the previous addition has been almost fully absorbed. Repeat until you have used almost all of the bouillon. Reserve about 50 ml (a scant 1/4 cup) of the bouillon to add at the end. Remove the risotto from the heat after 20 minutes. At this point, rice should be cooked, but still al dente. Rinse the fennel, remove the skin of the cooked beet and finely grate both. Add the grated vegetables to the risotto along with the soy sauce and pesto and stir well to combine. Chop the fresh herbs and add them as well. Sprinkle with the soft goat cheese to serve.

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Green veggie curry

Green veggie curry

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I really cannot get enough of this recipe! It’s easy, spicy, light and, of course, super yummy. I became addicted during my trip to Thailand and since then, I’ve eaten it almost every week. Be warned! M.V. Voorbergen & styling: Marieke Verdenius i.o.v. Jamie magazine

Bereidingstijd
10

Kooktijd
15

Portie
2

Houdbaarheid


Benodigdheden
pot


Ingrediënten

– 800 ml coconut milk
– 50 grams Thai green curry paste
– 100 grams shiitake mushrooms
– 2 carrots, cubed
– 1 yellow bell pepper, sliced in thin strips
– 1 head of broccoli, divided into small rosettes
– 150 grams sugar snap peas, ends removed
– 100 grams rice noodles, preferably made from brown rice
– small handful fresh cilantro (coriander)
– lime sections, on the side
– dried chili flakes (optional)



good food, good mood
Bereiding
1. Bring the coconut milk to a boil in a pot on middle-high heat. Stir in the curry paste, add the shiitakes and all the vegetables and simmer until the vegetables are cooked.

2. Meanwhile, cook the noodles according to the package instructions. Transfer to a colander and rinse with cold water. Drain well and divide the noodles into two bowls. Divide the warm curry, cilantro, lime sections and dried chili flakes over top.

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Family Kroes Christmas

Family Kroes Christmas

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Christmas at the Kroes’s… My sister and I used to wake up happily on Christmas morning to John Lennon singing ‘Happy Christmas’. We would skip and hop to the kitchen, still in our PJs where we’d find our parents already preparing for Christmas dinner. Throughout the day, we’d play games with our grandparents, eat homemade cookies and…

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Bereiding

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“De advisering van Rens Kroes is uitdrukkelijk niet bedoeld als reguliere medische behandeling of de vervanging daarvan door je huisarts of medisch specialist, noch als behandeling of de vervanging daarvan door een diëtist. De adviezen van Rens Kroes bevatten uitsluitend algemene handvatten voor een beter en gelukkiger leefpatroon. Bij acute gezondheidsklachten of verergering van gezondheidsklachten wordt je dringend aangeraden direct contact op te nemen met de behandelend (huis-)arts of medisch specialist. Lees voor informatie de disclaimer