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Pumpkinbread

Pumpkinbread

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Pumpkin… I love it! Not only is it without a doubt a power ingredient, it is also incredibly versatile. I add it to curries, oatmeal, risotto, smoothies, pasta,  soups, ice cream, cakes, pumpkin bars… What don’t I add it to? ; ) It adds a certain creaminess and a sweetness and softness to dishes. Winner!…

Bereidingstijd
approx. 20 min.

Baktijd
Approx. 65 min.

Portie
1 bread

Houdbaarheid
Max. 3 months in the freezer (sliced) or max. 3 days in an airtight container at room temperature.

Benodigdheden
Large mixing bowl, oven, cake tin

Ingrediënten


Tip: freeze the bread in pre-cut slices. Take a slice out each morning and take it with you to work or school. The tastiest snack!
Bereiding
First things first: if you don’t have any pumpkin puree on hand in your fridge or freezer, then peel 500 grams/1 lb of Hokkaido pumpkin or butternut squash and roughly chop the flesh. Sprinkle the pumpkin with a bit of cooking oil and roast it for 25-30 minutes in a 200 ºC oven. When the pumpkin is fully cooked, puree it with an immersion blender, regular blender or food processor until thick and smooth. Is the mixture too thick? Add a bit of water.

Beat the eggs and combine with the banana puree, apple cider vinegar, nutbutter and maple syrup in a large mixing bowl. Stir well to fully combine. Add the remaining ingredients and continue stirring until a thick dough is formed. Transfer the dough to a greased cake tin (you can also line the tin with unbleached parchment paper) and bake in the oven for 65 minutes at 180ºC. Check your bread every so often. To test for doneness, insert a skewer in the middle of the loaf – if it comes out clean, the bread is done! ;) Allow to cool fully before cutting into thick slices. Enjoy! Love, Rens

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Pumpkin pasta bowl

Pumpkin pasta bowl

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This kind of weather makes me crave comfort food. Tasty stews, mashes, chocolate chip cookies, matcha lattes… And this pumpkin bowl, too! After my book launch, I headed back into the kitchen to start experimenting again. This is the result! It’s a delicious dish that’s warming and satisfying and will most definitely be making a…

Bereidingstijd
30 min.

Portie
2 - 3 persons

Houdbaarheid
3 days in the fridge in an airtight container

Benodigdheden
immersion blender, food processor or blender

Ingrediënten

170 g/6 oz. penne (pasta) 
2 medium (red) onions
2 cloves garlic
70 g/2.5 oz. kale, chopped  
sea salt, to taste
300 g/10.5 oz. pumpkin puree or store bought 
160 ml/2/3 cup coconut cream 
¼ tsp black pepper
a pinch of cayenne pepper (optional)
1 tsp curry powder
2 splashes truffle oil or a bit of grated truffle
2 tbsp vegan ‘Parmesan cheese
Cooking oil, to taste



Penne for your thoughts
Bereiding
Heat water in a pot and add the penne when it reaches a rolling boil. Cook the pasta al dente and the drain it in a colander. While the pasta is cooking, finely chop the onion and garlic. Sauté the garlic and onion along with the kale in a large frying pan in ghee (or another cooking oil of your choosing) for a few minutes. Add the pumpkin puree, coconut cream and the spices, salt and pepper to the kale mixture, stirring well and heating all the ingredients thoroughly. Add the cooked pasta to the mixture and stir once again. Transfer to plates to serve and sprinkle with a bit of truffle oil or grated truffle. It’s even more delicious topped with a heaping tablespoon of plant-based ‘Parmesan cheese’.

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Pumpkin nicecream

Pumpkin nicecream

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Mmm… I just can’t get enough of pumpkin at this time of year! Haha. I’ve managed to find a way to incorporate into just about everything, from curry, breakfast and cookies, to ice cream… Yes, you read that correctly! This past week I came up with the idea of making pumpkin ice cream, and boy did…

Bereidingstijd
approx. 25 min

Portie
2

Houdbaarheid
serve direct, or keep in freezer for max. 3 months

Benodigdheden
food processor or blender

Ingrediënten

3 bananas, frozen 
120 g (1/2 cup) cashew butter 
3 tbsp pumpkin puree
½ tsp gingerbread spice mix 
2 tbsp maple syrup or 3 medjool dates, pitted (optional)



The perfect fall snack or dessert, if you ask me ; )
Bereiding
Combine all the ingredients in the blender or the food processor and mix until creamy. Transfer the mixture to a storage container and place it in the freezer until the ice cream is solid enough to be scooped out of the container. Serve in small bowls and enjoy!

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Pumpkin pie oatmeal

Pumpkin pie oatmeal

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It takes a bit more time to make oatmeal than it does to pour a bowl of cereal, but studies (and my own experience) tell us that eating oatmeal leaves you feeling full (and satisfied) for longer. The spices used here, in combination with the pumpkin and the applesauce, create precisely the warming and comforting…

Bereidingstijd
15 min

Portie
1

Houdbaarheid
2 days

Benodigdheden
saucepan

Ingrediënten

50 g (1/2 cup) whole oats
250 ml (1 cup) cashew or coconut milk (recipe book: on the go) 
100 g (3.5 oz) pumpkin puree
¼ tsp gingerbread spice mix 
100 g (1/3 cup) apple sauce
a pinch of sea salt 
1 tbsp maple syrup (optional) 

Topping
pecans, roughly chopped 



Oatmeal may not be quite as fast as cereal to prep, but studies show it'll keep you full longer.
Bereiding
Combine the milk, oats and the remaining ingredients in a saucepan and bring the mixture to a boil. Reduce the heat and simmer, stirring often until the mixture thickens. The time it takes for the oats to cook depends a bit on the milk you use. With coconut or cashew milk, the oats take about four minutes to cook. With a thinner milk, like rice milk, it takes a bit longer. If the oatmeal gets too thick, you can always add a bit more milk. It’s super tasty with chopped pecans sprinkled on top! ; )

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Pumpkin Petits Fours

Pumpkin Petits Fours

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These treats are cute and small, but are very filling. I make them even more festive by adding a dot of coconut cream, fresh fruit or even chocolate on top. So good! Photo: Lieke Heijn / Pim Janswaard @www.cameron-studio.nl      

Bereidingstijd
30 min (inactive time 2 hours )

Portie
approx. 12 pieces

Houdbaarheid
approx. 3 months in the freezer

Benodigdheden
food processor 

rectangular or square form (like a brownie tin or a casserole dish, +/- 8”x8”)

Ingrediënten

Crust
200 g (heaping 1 cup, pitted and chopped) medjool dates
200 g (2 cups) oatmeal
1 heaping tbsp almond butter
1 pinch sea salt
1 tbsp plant-based milk
1 tsp cinnamon
1 tsp vanilla powder or extract, unsweetened

Filling
300 g (2 cups) raw cashews
350 g (1 1/3 cups) pureed pumpkin 
100 ml (scant 1/2 cup) maple syrup
2 tbsp lemon juice
1 pinch sea salt
2 tsp gingerbread spice mix
1 tsp vanilla powder or extract, unsweetened

Topping
fresh fruit, whipped coconut cream, grated coconut or chocolate (optional)



The perfect snack during a typical fall day!
Bereiding
Soak the cashews in water for about 20 minutes. Line the form with parchment paper. Remove the pits from the dates and combine them with the rest of the crust ingredients in the food processor. Blitz until finely ground and a sticky mixture begins to form. Transfer to the form and press down to cover the entire bottom of the tin/dish. If the mixture is too sticky, add a bit more oatmeal. Rinse out the food processor.

To make the filling, rinse and drain the cashews in a sieve. Transfer them to the food processor and grind them for about two minutes until pureed. Add the remaining ingredients and blitz again for about three minutes until creamy. Spread the filling evenly across the bottom layer and smooth it out using a spatula. Place the tin/dish in the freezer for at least two hours.
Remove the dish from the freezer a little while before you want to serve and let stand on the counter for a few minutes. Pulling up on the ends of the parchment paper, remove the hardened layers from the dish and cut into small squares. Decorate with coconut cream, fresh fruit, grated coconut or chocolate if you desire. Leftovers can be kept in the freezer.

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My top 5 pumpkin & squash recipes

My top 5 pumpkin & squash recipes

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As many of you may already know, pumpkin and squash are two of my favorite fall vegetables. And seeing as fall is just around the corner (the sun is still shining here in New York though! ; )), I thought it might be a good idea to compile my five all-time favorite pumpkin and squash…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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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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Sweet pumpkin soup

Sweet pumpkin soup

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Mjamm! Around this time of the year, I can’t get enough of soups like this sweet pumpkin soup. Enjoy Powerfoodies! X Rens

Bereidingstijd
15 minutes

Kooktijd
20 minutes

Portie
serves 2 – makes +/- 1 liter or 4 cups

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

Benodigdheden
big pan
blender

Ingrediënten
  • 1 small butternut squash (+/- 450 g)
  • 1 sweet potato, medium-sized 
  • 1 red onion, medium-sized 
  • 1 clove of garlic
  • 1 vegetable bouillon cube or 2 tsp veggie powder mix
  • 400 ml (1 2/3 cup) coconut milk 
  • 2 tbsp hemp seed, optional
  • 1 tsp cumin powder
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 200 grams of lentils, chickpeas, white beans (jar) or cooked whole grain rice
  • Feta, optional
  • Handful of fresh thyme, finely chopped
  • Seasalt, to taste


I never met a pumpkin I didn't like ;-).
Bereiding
Peel the squash, slice it in half, remove the seeds and chop into pieces. Rinse the sweet potato and chop, leaving the skin on. Finely chop the onion and garlic. Add these ingredients to a pot together with the spices and stir for 2 minutes. Add 125 ml (1/2 cup) water, coconut milk and the bouillon cube and hemp seeds (optional). Stir occasionally. Bring to a boil, reduce heat and simmer for 20 minutes. Once cooked, puree the soup using an immersion blender – be careful as the soup will be hot! Return the pureed soup to the stove, add the cup of legumes and simmer for a few more minutes. Serve in bowls with the thyme and feta (optional) on top.

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Pumpkin Spice Granola

Pumpkin Spice Granola

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I love granola. I could eat it every day. It’s delicious with a bit of oat milk, sprinkled on top of my acai bowl or scooped up in a handful as a snack. Yum. This recipe is a bit more interesting than your average granola as it contains pumpkin puree, speculaas spices and is sweetened…

Bereidingstijd
30 min.

Kooktijd
30 min.

Portie
500 g

Houdbaarheid


Benodigdheden
oven
large and small mixing bowls
baking sheet
large container/ jar


Ingrediënten

280 g whole oats
100 g quinoa, white
120 g pecans, coarsely chopped
50 g walnuts, coarsely chopped
1 1/2 tsp cinnamon
1 tsp cardamom
1/4 tsp ground cloves
1/4 tsp nutmeg
a pinch of sea salt
2 tsp vanilla powder, unsweetened
100 g pumpkin puree (see ‘toppings’ for recipe)
120 ml maple syrup
50 g coconut oil, melted



Please note: every oven is different, so the actual baking time of the granola may differ from what I have indicated in the recipe.
Bereiding
Preheat the oven to 180°C. In a large mixing bowl, combine the oats, nuts, seeds and spices. In a separate bowl, whisk together the maple syrup, pumpkin puree and coconut oil. Add the wet mixture to the dry ingredients, stir carefully to combine and spread the mixture evenly across a large baking sheet. Bake the granola on the middle shelf of the oven for 30 minutes, stirring the mixture every 10 minutes. Then, turn the oven off, open the oven door half way and allow the granola to cool completely while still in the oven. Store in a nice, airtight container. Delicious!

- This granola will keep for about a month if stored in an airtight container with a tight-fitting lid.

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Pumpkin Purée

Pumpkin Purée

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Pumpkin puree forms the basis of many of my recipes. Up until few years ago, I really only used it in Thanksgiving dishes and for Christmas recipes, but these days I add it to just about everything like my almond-pumpkin bread, spicy pumpkin smoothie, pumpkin muffins and my pumpkin-spice granola. It adds a surprisingly sweet…

Bereidingstijd
15 min.

Kooktijd
30 - 40 min.

Portie
approx. 300 g

Houdbaarheid
1 week in an airtight container in the fridge (or 3 months in the freezer)

Benodigdheden
Oven
Baking sheet
Food processor / blender


Ingrediënten

1 pumpkin or butternut squash (approx. 2-3 kg)



The canned pumpkin puree you often find in stores cannot even compare to this version. When it’s homemade, it tastes fresher, sweeter and really tastes like pumpkin!
Bereiding
Preheat the oven to 200°C. Chop the pumpkin into small pieces, removing the seeds and stringy bits. Cut it into 2 pieces and put it on the baking sheet. Roast the pumpkin in the oven for about 35-40 minutes or until soft – you can test this using a fork. Allow the pumpkin to cool and then remove the skin from the pieces with hands or knife. Transfer the peeled pumpkin pieces to the blender or food processor and puree until smooth. Is your puree looking a bit dry? Add a couple of tablespoons of water, starting with one tablespoon at a time. Spoon the puree into a bowl, stir well and voilà!

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Squash boats

Squash boats

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Oh, the leaves are falling from the trees! It’s getting blustery again and it really is starting to get colder. In the Netherlands, my favorite season is summer. Everyone eats outside and there are so many (food) festivals to enjoy. This summer flew by way too quickly for me, so I’m heading off to New…

Bereidingstijd
approx. 45 min

Kooktijd
-

Portie
serves +/- 4

Houdbaarheid
3 days in the fridge

Benodigdheden
oven

Ingrediënten

75 grams brown basmati rice
2 small butternut squashes
1 ½ tbsp coconut oil, for greasing and frying, melted
2 cod filets (approx. 250 g)
1 tsp curry powder
a pinch of sea salt and black pepper
1 large (red) onion
2 cloves garlic
1 small zucchini
1 (yellow) bell pepper
½ red chili pepper (not for kids)
½ tsp cumin
½ tsp turmeric
1 tsp ground coriander
1 tbsp tamari (Japanese wheat-free soya sauce)
small handful flat leaf parsley, chopped



They look cute, right? Kids love them!
Bereiding
Preheat the oven to 180°C. Rinse the rice using a sieve and cook according to the instructions on the package. Wash the squashes, slice them in half (do not peel them!) and remove the seeds using a spoon. Grease the inside and outside of each squash half with two teaspoons of coconut oil and roast them in the oven for about 40 minutes.

Rinse the cod and place the filets on a plate. Marinate the fish in the curry powder, a teaspoon of melted coconut oil and a pinch of sea salt and black pepper. Clean the onion, garlic, zucchini and peppers and chop them finely.

Heat one teaspoon of coconut oil in a frying pan and sauté the onions until they become glassy. Add the fish to the pan and fry for three minutes alongside the onions. Then add the chopped vegetables and the remainder of the ingredients, with the exception of the parsley. Remove the squash halves from the oven when have softened – if they are still too firm, keep them in the oven for a bit longer. Remove the bulk of the flesh of the squash from the halves using a spoon, ensuring that a centimeter-thick layer remains. Mix the removed flesh with the fish mixture and the cooked rice in a bowl, spoon the mixture in to the hollowed out squash halves and garnish with the chopped parsley.


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Spicy Pumpkin smoothie

Spicy Pumpkin smoothie

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Sometimes it’s hard to maintain a healthy lifestyle during the winter months, isn’t it? At least I find it a bit tougher than usual not to indulge in all the tasty food that’s around at this time of year. Everyone has done their best, food is abundant and everything smells so good! After all these…

Bereidingstijd
60 min.

Kooktijd
-

Portie
1 liter / 4 cups

Houdbaarheid


Benodigdheden
oven
blender

Ingrediënten

450 g butternut squash
1 banana
1 tsp cinnamon
½ tsp vanilla powder, unsweetened
1 clove
1 tsp powdered ginger
4 dates, pitted
300 ml oat milk



This deliciously smooth, room-temperature smoothie is perfect during the cold winter months and is Rens-approved! It’s full of nutrients and is really easy to prepare. 
Bereiding
Preheat the oven to 200°C. Cut the squash in half length-wise and place each half cut side down in an oven-proof dish. Add a shallow layer of water to the dish and roast the squash for 40 minutes in the oven. Once the squash is cooked, peel it and combine the flesh with the remaining ingredients in the blender. Mix until smooth!

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