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Millet and Roasted Sweet Potato Salad

Millet and Roasted Sweet Potato Salad

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Oooh, this filling salad is to die for! It is fresh, sweet and profits from the tasty crunch of the roasted sunflower seeds. Millet is definitely making a comeback, by the way, and for good reason, too! First of all, it’s gluten free, which means it’s easy to digest, but it’s also high in protein…

Bereidingstijd
30 min.

Portie
4 kommen

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
Oven

Ingrediënten

300 g / 1,5 cup millet
3 medium sweet potatoes
3 tbsp Gucot herb and veggie mix
2 handfuls of rocket and/or spinach 
1 head romaine lettuce
2 handfuls mint leaves
olive oil, for cooking

Dressing
1 tbsp lime juice
2 tbsp Gucot tamari
3 tbsp (vegan) mayonnaise
1 tsp maple syrup

Topping:
5 tbsp roasted sunflower seeds (recipe below)
4 tbsp sundried tomato hummus 



Oooh, this filling salad is to die for! It is fresh, sweet and profits from the tasty crunch of the roasted sunflower seeds.
Bereiding
1. Preheat the oven at 200°C / 400° F
2. Cook the millet according to the package instructions. Once cooked, allow to cool.
3. Wash the sweet potatoes and chop them into small cubes. Transfer to a bowl, toss in two generous splashes of olive oil and the herb and veggie powder mix. Spread evenly on a baking sheet and place in the oven. Roast the sweet potato for about 30 minutes, or until they are nice and crispy. Allow to cool, tossing occasionally.
4. Meanwhile, slice the head of lettuce, roughly chop the mint leaves and combine with the arugula in a large salad bowl with the millet and sweet potatoes.
5. Toast the sunflower seeds in a bit of oil in a frying pan, season to taste.
6. Make the dressing by whisking together all the dressing ingredients.
7. Divide across four bowls (or two big bowls) and enjoy!

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Caesar Salad With Cashew Dressing

Caesar Salad With Cashew Dressing

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This week I launched my delicious cashew butter on the Market (proud!), so I’ve been experimenting with the spread over the past few days. This plant-based, fresh and creamy Caesar dressing is to die for and is definitely worth a try! How do I make croutons?
 Preheat the oven to 180°C/350 F. Chop four slices…

Bereidingstijd
Approx. 20 mins.

Portie
1 bowl - 2 persons

Houdbaarheid
Eat fresh! ;)

Benodigdheden
Bowl

Ingrediënten

Ingredients salad
4 little gems / mini heads of lettuce
5-6 tbsp croutons (see recipe above)
2 tbsp vegan parmesan cheese (click on the link)
2 tbsp capers

Ingredients dressing (approx. 170 ml/6 fl. oz.)
3 tbsp #gucot cashew butter
50 ml/1/4 cup water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp sharp mustard
1 or 2 cloves garlic
1 tbsp capers
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1 tsp maple syrup
1 avocado, chopped



Bereiding
1. Make the dressing by adding all the ingredients to a blender, food processor, or using an immersion blender (recommended) and blitzing until creamy.
2. Rinse the lettuce, roughly chop and place in a bowl. Add the rest of the salad ingredients and the dressing and toss to combine.

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Quinoa salad

Quinoa salad

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I discovered these little seeds in my favorite organic food store about seven years ago and ever since then, I’ve been in love with quinoa! Thank you globalization, thank you infrastructure and thank you South America! Quinoa is high in protein, contains all of the essential amino acids, making it a complete protein, and eating it helps speed up post-workout…

Bereidingstijd
20 min.

Kooktijd
15 min.

Portie
serves 4

Houdbaarheid
best eaten right away

Benodigdheden
large bowl

Ingrediënten
  • 180 grams quinoa
  • 1 vegetable bouillon cube or 1 tbsp veggiepowdermix, optional 
  • 1 cucumber
  • 200 grams cherry tomatoes
  • 1 avocado
  • 4 tablespoons olives, unpitted
  • 1 small red onion
  • 150 grams feta
  • 1 clove garlic
  • 3 tablespoons cilantro (or parsley), finely chopped
  • Seasalt and black pepper, to taste
  • 1 large handful arugula/rocket 

Dressing 
2 el mayonnaise
2 el olive oil 
2 teaspoons lemon juice 
1 teaspoon maple syrup 
2 tsp mustard 



You can eat as much of this salad as you want! It's completely healthy.
Bereiding
Rinse the quinoa well in a fine sieve and bring four cups of water to a boil in a saucepan. Add the bouillon cube or veggiepowdermix and the quinoa to the boiling water. Reduce the heat to low and stir after six minutes have elapsed. Cook for an additional six minutes and then remove from the heat and allow to cool. Chop the ingredients into small pieces, press the garlic using a garlic press and combine with the other ingredients, including the cooled quinoa. Season your salad to taste with salt and black pepper and the dressing and enjoy!

P.S: also good with some spiralized zucchini ;)

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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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Strawberry avocado salad

Strawberry avocado salad

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I recently discovered this tasty fresh and fruity salad and am already addicted. It’s delicious with a slice of bread or a cracker with hummus. The sour cashew dressing is the finishing touch. It’s the perfect summery salad, if you ask me!

Bereidingstijd
15 min

Portie
2

Houdbaarheid
2 days (but it’s best eaten right away)

Benodigdheden
bowl

Ingrediënten

20 strawberries
1 avocado
100 g (4 ounces) spinach
½ tbsp hemp seeds, optional
black pepper & sea salt, to taste

Sour cashew dressing

Juice of 1 lime
2 tbsp cashew butter
2 tbsp olive oil, extra virgin
2 tbsp water



It’s the perfect summery salad, if you ask me!
Bereiding
Slice the strawberries and avocado into pieces. Wash the spinach and combine all of the salad ingredients in a bowl. Add the hemp seeds, if you’re using them, black pepper and sea salt. Toss. Then make the dressing. Combine all the ingredients in a small mixing bowl. Stir well to combine. Divide the salad across two plates and top with the dressing.

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Mint-Pomegranate salad

Mint-Pomegranate salad

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Pomegranate = power fruit. The seeds are deliciously sweet and sour, full of antioxidants and vitamins, and are even known to be an aphrodisiac… ooh la la! The combination here with mint leaves makes this the perfect light lunch for on the go or for a picknick in a park on a warm spring/summer day. Enjoy…

Bereidingstijd
30 min + cooling

Kooktijd
20 min

Portie
2 a 3

Houdbaarheid
2 days, in the fridge

Benodigdheden
fine-mesh sieve
big bowl
foodprocessor (for the cashew dressing)
jar with tight-fitting lid (for the cashew dressing)


Ingrediënten

4 1/4 ounces (120 g) millet
1 teaspoon Veggie Powder Mix
scant 4 cups (2 2/3 ounces, or 75 g) arugula
1 pomegranate, halved, seeds removed (see Tip)
1 1/2 tbsp ( ounce, or 10 g) fresh mint leaves, nely chopped
small handful roasted almonds
1/2 tsp freshly ground black pepper

Cashew Dressing
6 1/3 ounces (180 g) raw cashews
6 tbsp plus 2 tsp (100 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
2 cloves garlic
salt, to taste



The combination here with mint leaves makes this the perfect light lunch on a warm day.
Bereiding
Rinse the millet in a fine-mesh sieve and drain completely. Bring 10 fluid ounces (300 ml) water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Add all the ingredients to the food processor and blend for 2 minutes until a deliciously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid. Pour a bit of the cashew dressing into a separate jar to take with. Wanna eat it right away? Serve the salade in a nice bowl and pour a little bit of the cashew dressing on top. Enjoy!

Tip: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds.

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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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Grilled bell pepper salad

Grilled bell pepper salad

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I’m often asked what I like to eat for lunch. Given the fact that I spend (almost) every day in the kitchen trying out new recipes, what ends up being lunch usually depends on what I’m experimenting with that day. When I’m not, I love to eat salads with a crunchy cracker or spelt toast…

Bereidingstijd
20 min

Baktijd
5 min

Portie
2

Houdbaarheid
2 days (in the refrigerator)

Benodigdheden
grill pan

Ingrediënten

1 red bell pepper
a small handful sunflower seeds
2 small handfuls (baby) spinach
1 head (approx. 200 g) red leaf lettuce
a small handful alfalfa sprouts
8 cherry tomatoes, halved
8 sundried tomatoes (from a jar)
1 tbsp olive oil (extra virgin)
a pinch of salt and black pepper
50 g (1/4 cup) soft goat cheese



Tip: For a brighter flavor, add one tablespoon of fresh-squeezed lemon juice to the dressing.
Bereiding
Warm the grill pan on the stove and slice the red bell pepper into broad strips. Place the strips in the pan for about five minutes on each side until light brown grill marks appear. Once cooked, transfer to a plate. Meanwhile, toast the sunflower seeds in a small frying pan until they turn light brown. Wash the spinach and the red leaf lettuce. Combine the leaves with the alfalfa sprouts and the halved cherry tomatoes in a large salad bowl. Whisk the olive oil, salt and black pepper in a small bowl to make the dressing. Dress the salad and toss well. Sprinkle the salad with crumbled goat cheese and sunflower seeds, then top with the grilled bell pepper strips.

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Tabbouleh salad

Tabbouleh salad

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I discovered this tasty and healthy salad when I was in Gaziantep with the World Food Programme. Aisha taught me to make this quick, Syrian dish. I serve it on lettuce leaves with cashew cream on top. Yum!

Bereidingstijd
30 minutes

Kooktijd
10 minutes

Portie
2

Houdbaarheid
2 days in an airtight container

Benodigdheden
salad bowl

Ingrediënten

125 g parsley (about 5 cups, coarsely chopped)
30 g mint (about 1 1/8 cup, coarsely chopped)
55 g bulgur (about 1/4 cup)
3 large vine tomatoes 
1 small red onion
1 tsp sumac
½ lemon
salt and black pepper, to taste
4-5 tbsp olive oil



Sumac (rhus coriaria) is a berry producing shrub in the smoke-tree family that grows in the area around the Mediterranean Sea. You can buy this product in specialty herb shops.
Bereiding
Rinse and soak the bulgur in cold water for 30 minutes. Finely chop the parsley, mint, onion and tomatoes. Drain the bulgur in a sieve and transfer it to a bowl. Squeeze the lemon into the bowl and add the remaining ingredients. Mix well to combine.

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Beansalad

Beansalad

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Beans are the perfect food for the vegetarians and flexitarians among us. They’re full of highly available, plant-based protein. This salad is filling, super healthy and so delicious. The red pesto is easy to make yourself. You can find the recipe here.

Bereidingstijd
Approx. 12 hours

Kooktijd
20 minutes

Portie
2 persons

Houdbaarheid
1 day in the fridge

Benodigdheden
Colander

Ingrediënten

200 g dried white (cannellini) beans
150 g broad beans, shelled
1 clove garlic
4 tbsp sunflower seeds
2 small handfuls rocket (arugula)
1 tbsp olive oil
4 tbsp red pesto or green pesto
1 lime



Grab life by the beans ;)
Bereiding
Soak the beans in ample cold water for at least 12 hours. Then, cook them in boiling water for about an hour. Meanwhile, cook the broad beans in boiling water for about 15 minutes.
Once cooked, transfer both types of beans to a colander and allow them to drain and cool. Be sure to cover the colander with a lid so that the beans don’t dry out. Then spoon them into a large bowl and press the clove of garlic into the bowl using a garlic press. Add the remaining ingredients with the exception of the lime, toss well to combine, slice the lime in half and squeeze a bit of juice out over the salad.

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Winter Detox Salad

Winter Detox Salad

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The color of this salad alone will knock your socks off, but just wait until you taste it! Fresh, crunchy and full of flavor! This is what you call deliciously healthy. Picture: M.V. Voorbergen & styling: Marieke Verdenius i.o.v. Jamie magazine

Bereidingstijd
20 mins.

Kooktijd
-

Portie
serves 2

Houdbaarheid


Benodigdheden
Mandoline or cheese slicer


Ingrediënten

300 g, 3 cups red cabbage
2 large apples
100 g, 2 ⅔ cup raw beets
½ bunch of parsley
1 tbsp apple cider vinegar (see tip)
juice of ½ a lemon
1 tsp cinnamon
1 tsp coconut oil, for frying
a small handful walnuts, optional
a small handful pomegranate seeds, optional



Tip: apple cider vinegar is not only a flavorful addition to a dressing, it also works miracles for your body. It detoxifies your intestines, contributes to a healthy immune system, staves off hunger and is good for your skin.
Bereiding
Thinly slice the red cabbage into strips using a mandoline or a cheese slicer and stir-fry it in coconut oil for about a minute in a frying pan or wok. Halve the apples, remove the cores and peel them. Slice the fruit thinly. Clean the beets and grate finely. Combine all the vegetables and fruit in a large bowl.

Finely chop the parsley and combine with the apple cider vinegar, lemon juice and cinnamon in a small bowl. Pour the dressing over the fruit and vegetable mixture and toss using your hands. Add the walnuts if you wish and sprinkle the salad with pomegranate seeds.

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