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Vegan Carrot Pasta & ‘Cheese’

Vegan Carrot Pasta & ‘Cheese’

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A delicious, easy, plant-based, creamy comfort recipe with pasta and the best creamy carrot sauce. Need I say more? Enjoy! 

Bereidingstijd
approx. 30 minutes

Kooktijd
15-20 minutes

Portie
3-4 persons

Houdbaarheid
Approx. 3 months in de vriezer or 3 days in an airtight container in the fridge

Benodigdheden
Foodprocessor or (hand) blender

Ingrediënten

200 g/7 oz. macaroni or lentil / rice Fusilli 
200 g/6.9 oz. carrots, cleaned and chopped
2 cloves garlic 
1 medium onion
125 ml/1/2 cup almond milk
5 tbsp nutritional yeast
3 tbsp cashew butter, raw
1 tbsp tamari
1 tbsp lemon juice
1/2 tsp sea salt
1 tsp mustard
1/4 tsp cayenne or chili powder
Ghee (not plant-based), coconut oil or olive oil for sautéing.

Topping options (optional)

– Roasted Oyster Mushrooms 
150 g/5.25 oz. oyster mushrooms
1 clove garlic, pressed 
1-2 tbsp olive oil, for sautéing 
a couple of pinches of (Celtic) sea salt
1/4 tsp freshly ground black pepper
1 chopped tbsp fresh rosemary

Method
Preheat the oven to 200°C. Clean the oyster mushrooms and trim the stems if necessary. Press the garlic into a bowl, then add the mushrooms and the olive oil. Toss well to combine. Season with the rosemary and salt and pepper and toss again. Spread the mushrooms out across a parchment-lined baking sheet and roast them in the preheated oven for about 15 minutes (or until they darken up).

Sauteed Mushrooms with Tamari & Garlic
https://www.renskroes.com/sauteed-mushrooms-tamari-garlic/



A delicious, easy, plant-based, creamy comfort recipe with pasta and the best creamy carrot sauce.
Bereiding
1. Clean and chop the carrots and cook them in boiling water. 

2. Finely chop the garlic and onion and sauté in a bit of olive oil until the onion is glassy.
3. Combine the sautéed onion and garlic with the rest of the ingredients (including the cooked carrots, but excluding the pasta) in a food processor or blender and blitz until creamy.

4. Cook the pasta according to the package instructions. Drain.

5. Combine the ‘sauce’ with the pasta in a large bowl, stirring to combine.
6. Serve in bowls and top with the topping if you’d like. Enjoy!

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Tahini Crunchy Breakfast Cookies

Tahini Crunchy Breakfast Cookies

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Want to start your day off right? Boost yourself with these plant-based and satisfying cookies. They’re filled with whole oats, raisins, Medjoul dates and tahini. Deliciously crunchy!

Bereidingstijd
approx. 20 minutes

Portie
approx. 10-12 cookies

Houdbaarheid
7 days (in an air-tight container)

Benodigdheden
Bowl

Ingrediënten
  • 80 g/3 oz. oat flour
  • 60 g/2 oz. almond flour
  • 150 g/5 oz. oats
  • 70 g/2.5 oz. grated, dried coconut
  • 50 g/1.75 oz. dried cranberries or raisins (I used raisins)
  • 5 Medjoul dates, roughly chopped
  • 3 tbsp water
  • 80 ml/1/3 cup coconut oil, melted
  • 4 tbsp (white) tahini
  • 1/2 tsp baking soda
  • 1 tbsp apple cider vinegar


Bereiding
1. Preheat the oven to 180°C.
2. Add the baking soda and apple cider vinegar to a small bowl or glass and mix using a spoon.
3. Combine all the dry ingredients in a large mixing bowl, stirring well. Next, add the remainder of the ingredients and mix using your hands until a nice dough has formed.
4. Wet your hands and (using your hands) roll the dough into balls.
5. Place them on a parchment-lined baking sheet and bake the cookies in the preheated oven for about 20 minutes.

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Golden Chia Pudding

Golden Chia Pudding

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When I published my first cookbook, I was labelled the superfood girl because I shared recipes that included ‘superfoods’ like blueberries, goji berries, chia seeds and hemp seeds. Though the superfood hype has died down a bit now for most, I’m still a huge fan and use them all the time in my recipes. And…

Bereidingstijd
10 minutes. | ‘Soaking’ time: min. 3 hours to overnight

Portie
2-3 jars

Houdbaarheid
3 days in an airtight container

Benodigdheden
Jars or cups


Ingrediënten

2 large, ripe bananas
500 ml/2 cups plant-based milk (I love oat milk)
1/2 tsp Golden Spices Mix
a pinch of unsweetened vanilla powder
6 tablespoons chia seeds

Topping (optional) 
Coconut yogurt
Nuts
A handful of granola



Though the superfood hype has died down a bit now for most, I’m still a huge fan and use them all the time in my recipes. And one of my all-time favorites is chi, chi chiaaa…
Bereiding
Mash the bananas using a fork until smooth (the riper the bananas are, the easier this will be). Combine with the remaining ingredients in a mixing bowl and stir well. Place the bowl in the fridge for 15 minutes, then give the pudding a quick stir and place it back in the fridge overnight or for at least four hours. Divide the mixture into two servings and add your topping of choice.

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Lupini Bean Falafel

Lupini Bean Falafel

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This tasty falafel recipe made with lupini beans and cooked in a frying pan is super nutritious and filling. The falafel is delicious served as part of a salad or in a pita (or even wrapped in a leaf of pointed cabbage). I like it best with the tahini dressing below!

Bereidingstijd
30 minutes

Portie
makes about 60 falafel balls

Houdbaarheid
Covered, for up to four days

Benodigdheden
Foodprocessor or blender

Ingrediënten

425 g/15 oz. chickpeas, soaked and cooked or canned (and drained)
425 g/15 oz. lupini beans, soaked and cooked or canned (and drained)
70 g/2.5 oz. oat flour
½ lemon
20 g/1 oz. parsley
85 g/3 oz. onion
6 cloves garlic
2 tsp sea salt
3 tsp cumin
a pinch of ground cardamom
1 tsp coriander
a pinch of cayenne pepper
1 tbsp Gucot white tahini
olive oil, for frying

Dressing
The best tahini dressing ever





A little too much of a good thing? Halve the recipe or freeze the extras!

Bereiding
Using a citrus press, juice the half lemon into the food processor or blender. Roughly chop the onion and garlic and combine with the remaining ingredients (except the olive oil) with the lemon juice in the food processor/blender. Blitz until a thick, coarse paste is formed. Transfer the mixture to a bowl - it needs to be thick enough to form it into compact balls. If the mixture is too moist, add a bit more oat flour and blitz again to combine. Wet your hands and form the mixture into about 60 small balls.
Heat a large frying pan and add a small splash of oil (not too much). Add the balls one by one, pressing them down a little bit to flatten them. Fry on medium-high heat until they begin to brown. Turn the balls using a pair of tongs or a spatula and fry the other side. Continue in this way until all the balls are cooked. If you’d planned to make the dressing, do that now. The falafel is delicious in a salad! Enjoy ;)

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The Tastiest Tahini Dressing

The Tastiest Tahini Dressing

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I love anything made with tahini! The spread is made from ground, freshly peeled, raw sesame seeds and has a nutty and slightly bitter taste. It can be added to homemade dips, dressings, spreads, sauces and sweet dishes or baked goods. It’s origins are Middle Eastern – a cuisine I am so inspired by. This…

Bereidingstijd
15 minutes

Portie
1 jar

Houdbaarheid
The dressing will keep for a week in the fridge.

Benodigdheden
Immersion blender, blender or food processor

Ingrediënten

2-3 cloves garlic
5 tbsp Gucot white tahini
1/2 lemon
1 1/2 tbsp maple syrup
1 tsp Gucot Celtic sea salt
1/4 tsp cumin (optional)
6 tbsp water



Bereiding
Squeeze the juice of the lemon into a bowl. Add the remaining ingredients and blend using an immersion blender (it can also be made in a blender or food processor) until creamy! Transfer to a jar.

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Golden Apple Breakfast Crumble

Golden Apple Breakfast Crumble

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I recently felt like eating a warm breakfast and came up with the idea of making a tasty crumble with my new product, the Golden Spices Mix, and the apples that I had lying around in the fruit bowl. This delicious, addictive recipe is quick and easy to make and, as a side benefit, it…

Bereidingstijd
20 minutes

Baktijd
Approx. 35 minutes

Portie
Approx. 4 persons

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

Benodigdheden
Small ovenproof dish (21 x 21 cm)

Ingrediënten

Filling
– 
600 g/1.3 lbs apples
– 1/2 lemon
– 2 tbsp Gucot oat flour (or other flour of choice)
– 1 tsp ground cinnamon
– ⅛ tsp ground nutmeg

Topping
– 150 g/5 oz. whole oats
– 60 g/2 oz. Gucot oat flour (or other flour of choice)
– 100 g/3.5 oz. mixed nuts
– 1 tsp Gucot Golden Spices Mix
– 3 tbsp maple syrup
– a pinch of sea salt
– 2 tbsp coconut oil
– 1/4 tsp Gucot vanilla powder (optional)



It’s secretly even better with a bit of coconut cream or coconut yogurt. Enjoy!
Bereiding
1. Preheat the oven to 180°C/350 F.
2.Clean the apples and chop them into very small pieces and add it in a bowl.
3. Squeeze the juice of a half lemon on to the chopped apple.
4. Add the oat flour, cinnamon and nutmeg and stir well.
5. Transfer the mixture into an oven-proof dish using a spatula to press it down into the pan. Give your mixing bowl a quick rinse.
6. For the topping, finely chop the nuts, melt the coconut oil in a saucepan and combine both with the whole oats, oat flour, Golden Spices Mix, maple syrup, sea salt and the vanilla powder (if you’re using it) in the mixing bowl. Toss to combine.
7. Sprinkle the topping over top of the apple mixture in the oven-proof dish, pressing it down gently.
8. Place the crumble in the oven for about 35 minutes and allow to cool fully for 15 minutes afterward. The crumble will stay warm for about an hour. Enjoy!

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Stuffed Dates with Nutbutter & Chocolate

Stuffed Dates with Nutbutter & Chocolate

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The beauty of this treat is that while it is far better for you than most other sweets (dates are sweet yet good for you), it requires a few ingredients and it takes minutes to prepare! Enjoy. 

Bereidingstijd
5 minutes / freezing time: 30 minutes

Portie
10 stuffed dates

Houdbaarheid
Max. 3 months in the freezer or 3 days in the refrigerator

Benodigdheden
Small pan

Ingrediënten

10 Gucot Medjoul dates
15 tl Gucot Nutbutter
15 g / 0.5 oz chocolate 
Coarse sea salt 



Bereiding
Cut and remove the stone from the dates and fill the centre of each date with nutbutter. Melt chocolate au bain-marie and spoon the chocolate over the nut butter centres. Sprinkle some sea salt on top, place them into the freezer to let the chocolate harden for at least 30 minutes & voilà!

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Golden Banana Bread

Golden Banana Bread

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I’m currently addicted to eating this delicious, moist, sweet banana bread. I added a couple of teaspoons of my Golden Spices Mix to it and it makes the flavor even more special (and makes the bread healthier). The fruit makes it nice and sweet, but if you really have a sweet tooth, you can add…

Bereidingstijd
Approx. 20 minutes

Kooktijd
50 - 55 minutes

Portie
1 loaf

Houdbaarheid
Max. 3 months in the freezer (sliced) or max. 3-4 days in an airtight container at room temperature

Benodigdheden
Cake tin - 21 cm / 8 inch
Whisk / spatula
Baking paper

Ingrediënten

3 medium very ripe bananas
4 Gucot Medjoul dates
100 g/3.5 oz. applesauce, unsweetened, from a jar
40 ml/3 tbsp plant-based milk
1 tsp Gucot baking soda
2 tbsp Gucot apple cider vinegar 
250 g/9 oz. Gucot oat flour
3 tsp Gucot Golden Spices Mix
1 tsp Gucot vanilla powder
25 g/1 oz. coconut blossom sugar (optional)
a pinch of Gucot Celtic sea salt



Tip: has your banana bread been lying around a little too long and getting a bit stale? Try toasting it using a panini grill or in a pan.
Bereiding
1. Preheat the oven to 180˚C
 / 350 ˚F
2. Line a loaf pan (or a 21 cm/8 inch cake tin) with parchment paper or grease the pan well.

3. Mash the bananas in a bowl using a fork. 

4. Pit the dates and finely chop.
5. Add the dates, applesauce, and plant-based milk to the bananas and mix well.
6. Combine the baking soda and the apple cider vinegar in a small bowl or glass and stir well. 

7. Add the flour, Golden Spices Mix, vanilla powder, coconut blossom sugar (if you’re using it) and sea salt to a bowl and stir to combine.

8. Add all three mixtures together and stir until a nice and thick batter is formed.
9. Transfer the batter to the loaf/cake tin and, if you’d like, slice an extra banana in half lengthwise and place each half rounded side down on the top of the batter.

10. Bake the spiced bread for 50-55 minutes in the preheated oven. 

11. Remove from the oven and allow to cool for 10 minutes. Remove the loaf from the baking tin. It’s delicious topped with cashew butter or nut butter! Enjoy!

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Roasted Cauliflower Bites

Roasted Cauliflower Bites

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I like to serve this easy and tasty side dish for parties or BBQ-evenings with friends and family. Always a hit! Sometimes, I’ll switch it up and serve it with rice or add it in a wrap. Yum! You can also grill them on the barbecue instead of in the oven. Enjoy. 

Bereidingstijd
15 minutes

Baktijd
Approx. 15-20 minutes

Portie
1 bowl

Houdbaarheid
1-2 days in the air tight container in the refrigerator

Benodigdheden
Oven or barbecue
Bowl

Ingrediënten

1 medium head of cauliflower
1 onion
1 clove garlic
1 tbsp oat flour (or other flour of choice)
2 tsp smoked paprika, powder 
3 tbsp (refined) olive oil
1/4 tsp freshly ground black pepper
½ tsp sea salt
30 ml/2 tbsp water
1 tsp Gucot apple cider vinegar
100 g/3.5 oz. tomato paste
1 tsp mustard
1 tsp maple syrup

Dipping sauce (optional)
– 110 g almond yogurt (or other yogurt of choice) 
– 1/4 tsp Gucot apple cider vinegar
– ½ tsp maple syrup
– 2 tbsp nutritional yeast
– 1 clove of garlic
– 1 tsp Gucot tamari
– ½ tsp cumin powder
– ½ tsp chili powder



I like to serve this easy and tasty side dish for parties or BBQ-evenings with friends and family. Always a hit!
Bereiding
1. Preheat the oven to 200˚C on the ‘grill’ setting.
2. Line a baking sheet with parchment paper.
3. Cut the cauliflower into florets. Keep the stem for a soup or curry.
4. Finely chop the onion, peel and mince the garlic.
5. Add the onion and garlic along with the remaining ingredients (excluding the cauliflower) to a mixing bowl and blend until creamy using an immersion blender.
6. Toss the cauliflower in the blended mixture, ensuring that all the cauliflower is coated and allow to marinate.
7. Transfer the cauliflower to the baking sheet (spread evenly in one layer).
8. Bake the cauliflower for 15-20 minutes, tossing occasionally.
9. Make the dipping sauce by squeezing the garlic from cloves into a small bowl and add the rest of the ingredients. Stir well.
10. Serve the cauliflower bites in a nice bowl and use your fingers for easy dipping or pour all over your bites and be all civilized and grab a fork…. or not! ; ) Enjoy.

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Homemade Twix Bars

Homemade Twix Bars

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During the first few months of my pregnancy, I didn’t feel much like eating anything sweet. I really enjoyed sour smoothies and could eat pasta every single day. Now that I’m approaching the five-month mark, I’ve started enjoying salads more (thank god!) and sweet baked goods – which is why I’ve started baking more often…

Bereidingstijd
Approx. 2 hours

Baktijd
25 minutes

Portie
Approx. 16 bars

Houdbaarheid
These bars will keep for 3-5 days in the fridge or up to 3 months in the freezer

Benodigdheden
8x8 inch/20×20cm baking tin
(unbleached) parchment paper
Oven
Food processor or blender

Ingrediënten

Crust
– 100g/3.5 oz. almond flour
– 90g/3 oz. Gucot oat flour
– 2 tbsp cornstarch or 2 tsp arrowroot powder
– a pinch of Gucot Celtic sea salt
– 2 tbsp coconut oil, melted
– 2 tbsp maple syrup

“Caramel” layer
7 #gucot Medjoul dates
– 75g/2.5 oz. Gucot mixed-nut butter
– 1/2 tsp Gucot vanilla powder (unsweetened)
– a pinch of Celtic sea salt
– 2 tbsp oat milk (or other milk of choice)

Chocolate layer
– 250g/9 oz. dark (+70% cacao) chocolate



Bereiding
1. Preheat the oven to 180°C.
2. Line an 8x8 inch/20×20cm baking tin with (unbleached) parchment paper.
3. Combine the almond flour, oat flour, cornstarch or arrowroot, melted coconut oil, maple syrup and sea salt in a bowl and stir well.

4. Transfer the mixture to the baking tin, pressing it down firmly and evenly on the bottom of the pan to form a a crust. Prick small holes in the crust using a fork or a skewer. Place it in the oven for 20-25 minutes until it is golden brown. Remove from the oven and allow to cool.
5. Meanwhile, blend the ingredients for the caramel layer in a food processor or blender until thick and creamy; use a spatula to scrape down the sides, if necessary.
6. With wet hands (makes things less sticky), spread the caramel layer over top of the cooled off crust/bottom layer. Place the pan in the freezer until the caramel layer has hardened (approx. 30 minutes).
7. Melt the chocolate in a pan on low heat (add a bit of our vanilla powder if you’d like!), stirring from time to time to prevent sticking.
8. Take the baking tin out of the freezer and pour the chocolate mixture over the caramel layer, spreading the chocolate evenly using a spatula.
9. Place the baking tin in the fridge for about 30 minutes, then cut into bars and enjoy.

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Creamy Veggie Korma with Rice Noodles

Creamy Veggie Korma with Rice Noodles

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I’m always happy to eat curry, especially when it’s one that’s simple, creamy and full of vegetables, spices and herbs. Feel like a veggie-rich, one-pot meal? Go for it and enjoy! ; )

Bereidingstijd
Approx. 20 minutes

Kooktijd
15 minutes

Portie
2 large bowls

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

Benodigdheden
Large high pan

Ingrediënten

1 medium onion
200 g/7 oz. mushrooms
1 small sweet potato (yam)
200 g/7 oz. green beans
1/2 a head of cauliflower
1 stick of lemongrass / sereh
1 tbsp olive oil or coconut oil, for sautéing
3 tsp ground garam masala
4 tbsp Korma curry paste
400 ml/scant 2 cups water
400 ml/scant 2 cups full-fat coconut milk
1 tsp seasalt 
1 tsp sambal, optional 
200 g rice noodles (or chickpeas or rice)

Topping:
Chopped cilantro

a small handful of roasted cashews



I’m always happy to eat curry, especially when it’s one that’s simple, creamy and full of vegetables, spices and herbs.
Bereiding
1. Chop the onion, mushrooms and sweet potato in small pieces and cut the cauliflower into small rosettes. Remove the ends of the green beans.
2. Peel off the tough outermost layers of the lemon grass until you get to the meaty core. Smash the lemon grass using the flat side of a kitchen knife.
3. Sauté the vegetables in olive oil or coconut oil on medium-high heat and add the garam masala, curry past, lemon grass, salt and sambal (optional), stirring well and cooking until the mushrooms soften.
4. Add the coconut milk and water and simmer the curry until the green beans are soft.
5. Meanwhile, cook the noodles according to the package instructions.
6. Remove the lemon grass and serve the curry in bowls with the noodles or chickpeas and the toppings of choice.

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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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Cashew Butter Blondies

Cashew Butter Blondies

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Ever eaten a blondie? It’s a brownie’s little sister… I think it’s one of the tastiest, chewy cookie bars on the planet and could eat one anytime. Preferably with a cup of coffee and a good book. Yummmm!

Bereidingstijd
Approx. 20 mins.

Baktijd
30-40 minutes

Portie
9 large blondies

Houdbaarheid
3 days fresh in an airtight container or freeze them for max. 3 months

Benodigdheden
- Baking tin: 20 x 20,
- (Unbleached) parchment paper

Ingrediënten

1 flax-egg (1 tbsp ground flax mixed with 2 1/2 tbsp water)
1 tsp baking soda
1 tbsp Gucot apple cider vinegar
100 g/3.5 oz. coconut blossom sugar 
1 tsp Gucot unsweetened vanilla powder
200 g/7 oz. oat flour, or other flour of choice
a pinch of salt
140 g/5 oz. Gucot cashew butter
100 ml/3.5 fl. oz. maple syrup
2 tbsp coconut oil, melted
100 ml/3.5 fl. oz. oat milk (or other milk of choice)
120 g/4.25 oz. dark chocolate



Technically, blondies aren’t supposed to contain any cacao powder at all, but I snuck some chocolate in there anyway ;)
Bereiding
1. Preheat the oven to 180°C.
2. Make the flax-egg by combining the ground flax with water in a small bowl and stirring with a spoon. Let stand for 5 minutes.
3. Combine the baking soda and apple cider vinegar in a glass and mix using a spoon.
4. Add the coconut blossom sugar, vanilla powder, oat flour, salt, cashew butter, maple syrup, coconut oil and oat milk to a food processor (recommended), blender or to a bowl to be mixed by hand. Blitz until creamy.
5. Transfer the mixture to a bowl and add the flax-egg and the apple cider vinegar/baking soda mixture. Stir well to combine and let stand for ten minutes.
6. Finely chop the chocolate using a knife and add it to the batter. Stir once again.
7. Line your baking tin with parchment paper and transfer the batter to the pan.
8. Bake for 30 - 40 minutes in the oven and voilà!

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Jackfruit Tacos (Vegan Pulled Pork)

Jackfruit Tacos (Vegan Pulled Pork)

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I’ve been eating ripe jackfruit (aka Katahar, nangka) for as long as I’ve been going to the Côte d’Ivoire. It’s fresh tasting with a nice, light sweetness. I’ve also come across the ‘green’ version in (mostly vegan) restaurants where it tends to be served as an alternative to ‘pulled pork’. Always tasty! Clearly high time…

Bereidingstijd
30 minutes | Marinating time: 30 minutes to an hour

Portie
makes 4 large wraps / 8 small tortillas/soft tacos

Houdbaarheid
3 days in the air tight container in the refrigerator

Benodigdheden
Sieve

Ingrediënten
  • 4 large or 8 small tortillas/soft tacos
  • 800 g/28 oz. (young, green) jackfruit (canned)
  • 1 large onion
  • 2 cloves garlic
  • 1 tbsp Gucot apple cider vinegar
  • 200 g/7 oz. tomato puree
  • 1 tbsp maple syrup
  • ½ tsp smoked paprika
  • ½ tsp cumin powder
  • 1/4 tsp freshly ground black pepper
  • ½ tsp chili powder
  • 1 tsp seasalt
  • 1 tsp liquid smoke (optional)
  • 2 tsp olive oil, for frying

Dressing 
juice of 1/2 lime
3 tbsp creamy thick (soy) yogurt, or oat crème fraîche
2 tsp maple syrup
1 tbsp cilantro

Topping
Avocado, diced
Corn (jar or frozen)
Cilantro, finely chopped



Short on time? Add the jackfruit to the sauce right away and skip the marinating.
Tip: the jackfruit filling is also delicious cold on bread!
Bereiding
1. Drain the jackfruit, rinse and place on a cutting board.
2. Remove the core (the hard parts) and throw in the compost. Pull the jackfruit apart so that it starts to look and feel like pulled pork. You can do this with your fingers or using a fork. Transfer to a bowl.
3. Finely chop the onion and garlic. Add the olive oil to a frying pan on medium heat and sauté the onion and garlic until the onion is glassy. Stir continuously.
4. Add the remaining ingredients (excluding the tortillas, dressing ingredients and toppings) and stir well. Allow to simmer for another two minutes.
5. Transfer the sauce to the bowl with the pulled jackfruit, stir to ensure that the jackfruit is fully covered in sauce and marinate for 30 to 60 minutes in the fridge.
6. Meanwhile, make the dressing by combining the dressing ingredients in a blender (or container for use with an immersion blender) and blitzing until smooth.
7. Warm the marinated jackfruit mixture and a splash of water for about 15 minutes.
8. Warm up the tortillas in the pan, spoon the jackfruit filling on to the tortillas, top with toppings of choice and a bit of dressing (to taste) and enjoy!

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Black Bean Brownies

Black Bean Brownies

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I once tried a black bean brownie in New York and enjoyed it so much that I started experimenting with recipes myself. My version is quite light, but the medjool dates give it sweetness and make it nice and chewy. I hope you enjoy these brownies as much as I do! Happy prepping!

Bereidingstijd
Approx. 15 minutes

Baktijd
40-45 minutes

Portie
Approx. 12 brownies

Houdbaarheid
The brownies keep for 3 days in an airtight container in the fridge

Benodigdheden
Oven-proof dish 20 x 15 cm
Food processor (recommended) or blender

Ingrediënten

100 g (3.5 oz.) black beans, cooked & drained
2 biodynamic eggs
110 g (4 oz.) applesauce, unsweetened
250 g (9 oz.) Medjoul dates (approx. 9 dates)
1/2 tsp vanilla powder, unsweetened
4 tbsp cacao powder
½ tsp baking soda
1 tbsp apple cider vinegar
a pinch of sea salt
60 g (2 oz.) dark chocolate (at least 70% cacao)

Cooking the beans from dried? Soak the dried beans for about 12-24 hours and cook in water for about 90 minutes with a pinch of Celtic sea salt. You can keep the remainder of the cooked beans in an airtight container in the fridge for 2-3 days. Add them to a Mexican avo-chili bowl, for example.



Bereiding
1. Preheat the oven to 180°C (350 F)
2. Beat the eggs until airy.
3. Remove the pits from the dates.
4. Combine the baking soda and the apple cider vinegar in a bowl. Stir well.
5. Add the dates, apple sauce, vanilla powder, cacao powder, sea salt, beaten eggs, black beans and the baking soda/vinegar mixture to a food processor (recommended) or blender. Blitz until fully combined.
6. Roughly chop the chocolate.
7. Transfer the mixture to a mixing bowl and add the chocolate. Stir to combine.
8. Line the oven-proof dish with parchment paper, transfer the batter to the dish and smooth the top using a spatula. Place in the oven for 40-45 minutes (depending on your oven).
9. Test for doneness by inserting a fork or skewer into the brownies - if it comes out clean, the brownies are done. Remove from the oven and allow to cool before cutting into pieces. Enjoy!

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Creamy Coconut Pasta with Spinach & Peas

Creamy Coconut Pasta with Spinach & Peas

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This is a delicious, easy, nutritious and satisfying weekday recipe. I usually double the amounts specified below so that I have leftovers for the next day. It’s also great cold with some salad greens and a splash of cold-pressed olive oil. Enjoy!

Bereidingstijd
30 minutes

Portie
2

Houdbaarheid
Approx. 3 months in de vriezer or 3 days in an airtight container in the fridge

Benodigdheden
Garlic press
2 pans + 1 deep frying pan

Ingrediënten

200 g (7 oz.) brown rice pasta (fusilli)
150 g (5.25 oz.) peas, fresh or frozen
2 medium red onions
250 g (9 oz.) mushrooms, preferably brown
2 cloves garlic
1 bouillon cube (yeast-free) or 1 tbsp herb blend
100 ml (scant 1/2 cup) warm water
1/2 tbsp #gucot apple cider vinegar
160 ml (1/2 cup + 2 tbsp) coconut milk (full fat)
1/2 tsp black pepper
2 tbsp (oat)flour
1/2 tsp sambal
1/2 tsp sea salt, or to taste
2 small handfuls spinach
coconut oil or ghee, for frying



Peas not in season? Look for frozen!
Bereiding
1. Cook the brown rice pasta according to package instructions (approx. 7-9 minutes).
2. Boil the peas for 8-10 minutes in abundant water.
3. Finely chop the onions and thinly slice the mushrooms.
4. Sauté the onions and mushrooms in a frying pan in oil, stirring often until the mushrooms have reduced in size. Press the garlic cloves into the pan.
5. Dissolve a bouillon cube or the spice/herb blend in a scant 1/2 cup of hot water.
6. Add the bouillon, apple cider vinegar, coconut milk, black pepper, flour, sambal and sea salt to the frying pan. Stir and allow to simmer for about five minutes until combined or until most or all of the moisture has been absorbed.
7. Add the spinach and the cooked peas, stir to combine.
8. Serve in bowls and enjoy!

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Sauteed Mushrooms with Tamari and Garlic

Sauteed Mushrooms with Tamari and Garlic

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I love to add this side dish in soups. But it is also lovely in (warm) salads or in a rice or quinoa dish. Enjoy!

Bereidingstijd
5 minutes

Kooktijd
7 minutes

Portie
1 bowl

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
Bowl

Ingrediënten

250 grams (2 cups) mushrooms 
1 glove of garlic 
1 tbsp olive oil, for baking 
1 tbsp tamari 



Bereiding
Clean 250 g (2 cups) mushrooms with a brush and then cut into quarters. Pre-heat the frying pan to high heat and add 1 tbsp olive oil with the mushrooms. Stir. When the mushrooms are golden brown and no excess water, lower the heat to medium and press a clove of garlic squeeze into the pan and add 1 tbsp tamari. Cook and stir them until the mushroom absorbs the tamari and the garlic is golden brown and voila!

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Gebakken Champignons in Tamari en Knoflook

Gebakken Champignons in Tamari en Knoflook

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Ik vind dit recept heerlijk in soepen. Ook maak ik dit bijgerecht graag bij een (warme) salade of een lekkere rijst- of quinoa maaltijd. Geniet! 

Bereidingstijd
5 minuten

Kooktijd
7 minuten

Portie
1 kom

Houdbaarheid
1-2 days in an airtight container

Benodigdheden
kom
pan

Ingrediënten

250 g kastanje champignons
1 teentje knoflook
1 el olijfolie, voor bakken
1 el tamari 



Bereiding
Snijd 250 g champignons in vieren. Bak de champignons in een pan tot dat het meeste vocht eruit is. Voeg 1 tamari toe en knijp een teentje knoflook erbovenuit. Roer nog een paar keer en voilà!

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Carrot-Top Pesto

Carrot-Top Pesto

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Up until last year, I always just tossed carrot tops in my compost container, but now I make pesto out of them! I discovered that the tops are actually full of vitamins and minerals. Did you know that? I use the pesto on pasta, in soup or spread it on a cracker or slice of bread. Delicious! Tip: carrots…

Bereidingstijd
Approx 15 min.

Portie
1 jar

Houdbaarheid
This pesto will keep for one to two weeks in an airtight jar in the fridge. Make sure that the pesto is ‘sealed’ with a layer of oil on top.

Benodigdheden
Food processor or blender

Ingrediënten

75 g/2.6 oz. carrot tops (greens) (preferably organic)
60 g/2.1 oz. basil leaves
2 cloves garlic
1 tbsp lemon juice 
50 g/1.8 oz. pine nuts, toasted 
5 tbsp olive oil, extra virgin
1/2 tsp black pepper
2 tbsp nutritional yeast flakes or Vegan Parmesan Cheese 
1/4 tsp celtic sea salt
pinch of lemon zest (optional)



Carrot tops are often sprayed with pesticides. This is why I advise you to only buy organic carrots.
Bereiding
Combine all the ingredients and puree them using an immersion blender or food processor. If your pesto seems a little dry, add a bit more olive oil. Taste and adjust the seasoning (salt and pepper) if necessary. Transfer the pesto to a jar and enjoy!


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No Food Waste During the Holidays

No Food Waste During the Holidays

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This year I’ll be celebrating the holidays with my loved ones in the Netherlands and, of course, I’ll be serving up some of my tastiest dishes like ‘Mac ’n Sweet Potato’, roasted cauliflower with yummy tahini sauce and, my personal favorite, cinnamon ice cream. We already eat mostly plant-based and organic (more sustainable), but this…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Ginger & Turmeric Carrot Soup

Ginger & Turmeric Carrot Soup

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In the fall and winter months, I tend to enjoy warming food like delicious bowls with curry, soups and oatmeal with the tastiest spices and herbs most of all. I also love stews, warm apple compote and hotchpotch. Not only do my taste buds get a huge boost from this kind of food, my digestion…

Bereidingstijd
30 minutes

Kooktijd
20 minutes

Portie
1 liter / 4 cups

Houdbaarheid
3 days in an airtight container in the fridge or up to 3 months in the freezer

Benodigdheden
Pan
Immersion blender, blender or food processor

Ingrediënten

5 medium carrots
2 yellow or red onions
2 inch fresh ginger
2 inches fresh turmeric root
3 cloves garlic
1 red chilli pepper, optional
1 stalk sereh/lemongrass
2 tsp herb blend or bouillon powder
400 ml/scant 2 cups coconut milk
1 tbsp lemon juice
800 ml/ 3 1/2 cups water
sea salt, to taste 
½  tsp black pepper
Ghee or coconut oil, for sautéing

Extra:
Mushrooms with tamari
Clean 250 g (2 cups) mushrooms with a brush and then cut into quarters. Pre-heat the frying pan to high heat and add 1 tbsp olive oil with the mushrooms. Stir. When the mushrooms are golden brown and no excess water, lower the heat to medium and press a clove of garlic squeeze into the pan and add 1-2 tbsp tamari. Cook and stir them until the mushroom absorbs the tamari and the garlic is golden brown and voila!
– Brown basmati rice, to serve
– Crushed walnuts 



This tasty and easy-to-make turmeric & ginger carrot soup is one of my favorites at the moment. It’s very warming and it has powerful anti-inflammatory properties because of ginger and turmeric.
Bereiding
1. Clean the carrots and peel the turmeric and ginger root.
2. Chop them along with the carrots onion, garlic, red chilli pepper and sereh/lemongrass. When cutting lemongrass it is important that you use the lower softer part.
3. Add the chopped veg to a pan with a bit of oil and the herb blend or bouillon powder and sauté for four minutes, stirring well.
4. Then, add the coconut milk, lemon juice, water, salt and black pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer gently for 15 minutes.
5. If you want to add the mushrooms with tamari and/or the rice, make them now.
6. Blend the soup. Serve in bowls and top with the rice and mushrooms, if you’re including them. Enjoy!

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No-Bake Chocolate Tart

No-Bake Chocolate Tart

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This tart is perfect for a party or during the holiday season. It’s not difficult to make, you don’t even need to use an oven and guaranteed delicious! Trust me! ; ) Note: You can also bake a crust like these: sweet potato pie. Whatever you prefer!

Bereidingstijd
30 minuten

Portie
1 pie

Houdbaarheid
3 months in the freezer / 3 days, covered, in the fridge

Benodigdheden
Springform pan: Ø 24 cm/10 inches
Food processor (recommended) or blender

Ingrediënten

Crust:
300 g/10.5 oz. almonds
20 g/1 oz. cocoa powder (preferably raw)
100 g/3.5 oz. coconut oil (unrefined)
a pinch of salt
1 tbsp maple syrup

Filling:
250 g/9 oz. (fair trade) dark chocolate
325 ml/1 1/2 cups coconut milk (not light)
75 ml/1/3 cup maple syrup
1 large ripe avocado
1 tsp vanilla powder (unsweetened)
a pinch of salt

Topping:
grated chocolate
Coconut whipped cream, optional 
Berries, optional



Chocolate is the answer. Who cares what the question is ;)
Bereiding
1. Blitz the almonds in a food processor or blender until finely ground.
2. Combine with the remaining crust ingredients in a bowl and knead until a dough is formed. If it is too dry, add a bit more coconut oil.
3. Press the dough into the springform pan.
4. Melt the chocolate in saucepan and combine it with the other filling ingredients in the food processor and blend until creamy.
5. Pour or spoon the filling into the form.
6. Smooth the surface with a spatula and place the tart in the fridge for two or three hours until firm.
7. Grate some chocolate to sprinkle over the top.
8. Serve with coconut whipped cream (link above) and berries, if you’d like. Enjoy!

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Choco Banana Muffins

Choco Banana Muffins

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Whenever I’ve been working too much and haven’t had enough Zen time, it takes a toll on my immune system. That’s why it’s so important to take a break and get some rest every now and then, which is exactly what I’m doing right now by going on vacation! Whoop whoop! But you can also…

Bereidingstijd
15 min

Baktijd
30 min

Portie
6 big muffins

Houdbaarheid
2 days fresh in an airtight container or freeze them (max 3 months)

Benodigdheden
whisk
large mixing bowl
muffin tin

Ingrediënten

130 g (1 ½ cups) oat flour (or other flour of choice)
4 tbsp cacao powder
½ tsp vanilla powder, unsweetened
1 tsp cinnamon
a pinch of sea salt
90 g (3.2 ounces) dark chocolate (more than 70% cacao)
2 eggs
120 g (1/2 cup) coconut yogurt
25 g (2 tbsp) coconut oil, melted
3 large, ripe bananas
1 small handful walnuts (or other nuts), optional
1 tsp baking soda
1 tbsp apple cider vinegar



Bake these muffins for an ultimate relax moment. Grap a cup of tea and.. put your zen modus on!
Bereiding
Preheat the oven to 180°C. Combine the flour, sea salt, cacao, vanilla and cinnamon in a large mixing bowl. In a separate bowl, beat the eggs using a whisk, then add the coconut yogurt and coconut oil and whisk to combine. Finely mash one banana using a fork and mix the other two until creamy. Add the bananas to the wet ingredients. Finely chop the nuts and chocolate and combine with the dry and wet ingredients in the large mixing bowl. Stir well. Combine the baking soda, apple cider vinegar in a small bowl. Add this mixture to the batter and stir once again to fully combine. Grease the muffin tin and spoon the batter evenly into the muffin forms. Bake for 30 minutes in the oven.

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Choco Bananen Muffins

Choco Bananen Muffins

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Wanneer ik iets teveel aan het werk ben en weinig zen time heb, heeft dat invloed op mijn immuunsysteem. Daarom is het van groot belang om af en toe wat rust te nemen. Dit kan door meer te mediteren, yoga lesjes te volgen, minder te multitasken en vaker mijn favoriete muffins te bakken. Bekijk hier…

Bereidingstijd
15 min

Baktijd
30 min

Portie
6 grote muffins

Houdbaarheid
2 dagen vers in een afgesloten bak of vries ze in (max 3 maanden)

Benodigdheden
garde
kom
muffinvormpjes

Ingrediënten

130 g havermeel (of naar wens ander meel)
4 el cacaopoeder
½ tl vanillepoeder, ongezoet
1 tl kaneelpoeder
snufje zeezout
90 g chocolade (meer dan 70%)
2 eieren
120 g kokosyoghurt
25 g kokosolie, gesmolten
3 grote, rijpe bananen
1 handje walnoten (of andere noten), optioneel
1 tl baking soda
1 el appelazijn



Bak deze muffins voor een ultiem relax momentje. Kopje thee erbij en.. zen modus aan!
Bereiding
Verwarm de oven voor op 180℃. Doe het meel, zeezout en de cacao-, vanille- en kaneelpoeder in een kom en hussel door elkaar. Kluts in een andere kom de eieren luchtig met een garde en doe de kokosyoghurt en –olie erbij. Prak 1 banaan met een vork fijn en mix de andere twee tot een smeuïg geheel. Voeg deze toe aan de natte ingrediënten. Hak de noten en chocolade in kleine stukjes en doe met de natte en droge ingrediënten in een kom. Roer goed. Doe de baking soda en azijn in een kommetje. Voeg het daarna toe aan de rest en roer nogmaals tot en smeuïge massa. Vet de muffinvormpjes in en schep het deeg erin. Bak 30 minuten in de oven.

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Carrot Breakfast

Carrot Breakfast

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This breakfast will give you a great big shot of beta carotene. This nutrient found in carrots is good for your skin and your eyes. Does eating carrot in the morning sound a bit strange? Just try it! It’s the carrot in this recipe that makes this breakfast nice and sweet.

Bereidingstijd
20 min

Portie
2

Houdbaarheid
serve direct

Benodigdheden
sauce pan

Ingrediënten

2 medium carrots (approx. 200 g/7 oz)
400 ml (scant 2 cups) plant based milk like oatmilk  
4 – 5 tablespoons rolled oats
a pinch of sea salt
1 tsp cinnamon
1 tsp vanilla powder, unsweetened
1 tsp ground ginger
1 tbsp nutbutter 

Optional toppings: 
1/2 tbsp chia seeds 
2 small handfuls goji berries
2 small handfuls mulberries
1/2 tbsp flaxseed, ground 



Top it with a generous spoonful of nut butter!
Bereiding
Grate the carrots. Bring the "milk" to a boil on medium-high heat in a small pan and add the oats, stirring as you go. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally to prevent sticking. If the mixture becomes too thick, add a bit of extra milk. When the oats are cooked, add the remaining ingredients except the nutbutter. Let the mixture simmer for another minute or tow. Stir well and divide the carrot breakfast across one or two small bowls. And top with a generous spoonful of nut butter. Enjoy!

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Banana-nut ice cream

Banana-nut ice cream

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Wow, this weather! Wonderful. Usually when it’s so warm out, I drive up to my mem’s house in the north part of the Netherlands on the weekends, just like last weekend. It gives me a chance to relax and drum up inspiration for new recipes from all the delicious ingredients in my mom’s garden. These days,…

Bereidingstijd
Approx 15 mins.

Portie
1 large jar

Houdbaarheid
Eat immediately or max. 3 months in freezer

Benodigdheden
food processor (recommended) or blender

Ingrediënten

75 g/2.5 oz dark chocolate
approx. 3 ripe (270 g/9.5 oz.) bananas, frozen in pieces
1/2 tsp vanilla powder, unsweetened 
2 tbsp GUCOT-nut butter 



You can't buy happiness but you can buy or make ice cream, and that's kind of the same thing.
Bereiding
Roughly chop the chocolate. Add the other ingredients to a food processor or blender and blitz until creamy. transfer the mixture to a bowl and add the chocolate. Stir with a spoon and serve in a pretty glass or bowl. You can garnish it with a but of extra chocolate and (homemade) granola.

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Home remedy: tea for coughs, colds and flu

Home remedy: tea for coughs, colds and flu

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As a kid, I used to pour over the book ‘Lexicon of Healing Herbs’ [Lexicon der geneeskruiden] by Mellie Uyldert. In the book, the author describes deficiencies that can arise in the body and explains how plants and herbs can be remedies. How amazing is it that there is so much that just grows in…

Bereidingstijd
15 min.

Portie
1 glas/mok

Houdbaarheid
Drink it right away.

Benodigdheden
Sieve

Ingrediënten

a thumb-length of ginger
1-2 tbsp fresh thyme leaves
juice of ½ lemon + a slice of lemon (optional)
1 tsp honey



Bereiding
Slice the ginger thinly or grate it coarsely. Add the thyme leaves and ginger to a tea pot, pour in hot (but not boiling) water and allow to steep for at least 10 minutes. Pour the tea in to a glass or mug (using the sieve) and add the lemon juice and honey. Stir and enjoy!

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Miso-coconut noodle soup

Miso-coconut noodle soup

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Sometimes I really crave a tasty, filling bowl with all sorts of vegetables and noodles. It can be so satisfying. I’ve incorporated miso paste into this recipe. After travelling through Japan, I started experimenting more with it. It is a fermented bean paste, made with soy and salt, and sometimes brown rice or millet. It…

Bereidingstijd
approx. 35 min.

Portie
2 or 3 persons

Houdbaarheid
2 days in the fridge in air container or 3 months in freezer

Benodigdheden
Sieve

Ingrediënten

2 medium red onion
2 cloves garlic
1 medium leek
1 medium yam/sweet potato
250 g/8.5 oz. chestnut mushrooms         
½ tsp paprika
2 tbsp dried arame seaweed
70 g/2.5 oz. udon noodles
400 ml/1 2/3 cups coconut milk
2 tbsp miso paste (genmai miso) 
200 ml/scant 1 cup water
2 green onions
a handful of bean sprouts
Ghee or coconut oil, for sautéing



Enjoy this delicious, healthy bowl. I ate it twice last week. Yum!
Bereiding
1. Cook the udon noodles according to the package instructions. Rinse with cold water and set aside.
2. Meanwhile, finely chop the red onion, garlic, leek, yam/sweet potato, mushrooms and green onion.
3. Heat a bit of ghee or oil in a large frying pan on high heat. Add the onion, garlic and leek, stirring continuously until the onion is glassy.
4. Add the yam/sweet potato, mushrooms and paprika powder to the mix. Stir for five minutes and then add the coconut milk, water and seaweed.
5. Continue simmering until the yam/sweet potato is cooked. Remove from heat and dissolve the miso past in the soup Divide the noodles into soup bowls and spoon the soup on top. Garnish with the green onions and bean sprouts. Enjoy! ;)

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Carrot-banana loaf

Carrot-banana loaf

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Are you, like me, a huge fan of banana bread? If the answer is yes, this recipe with an orange twist is the one for you. It’s a delicious baked good that comes together in no time and is full of powerfood. What more could you ask for? ; ) Tip: Leftovers? Slice the loaf…

Bereidingstijd
ca. 20 minutes

Baktijd
ca. 45 minutes

Portie
10 slices

Houdbaarheid
4 days in an air-tight container

Benodigdheden
blender
loaf tin
whisk/spatula
parchment paper
grater

Ingrediënten

3 (ripe) bananas
5 (large) medjool dates
1 egg
100 ml (scant ½ cup) oat milk
100 grams (1 cup) oat flour
100 grams (1 cup) whole grain spelt flour
1,5 tsp cinnamon powder 
1 tsp gingerbread spice mix
1 tsp baking powder
a pinch of salt
1,5 large carrots (grated)
3 small handfuls mixed nuts (preferably hazelnuts, walnuts and pecans)
1 small handful pecans



If the top of the loaf begins to brown too quickly, cover it with the edges of the parchment paper so that it doesn’t burn.
Bereiding
Preheat the oven to 180°C (375 F). Blend the bananas, three of the medjool dates (pitted), the egg and oat milk in the blender until smooth. Pour the mixture into a large mixing bowl. Add all of the dry ingredients (flour, cinnamon, gingerbread spice mix, baking powder, salt) to the wet mixture. Stir well to combine using a spatula or a whisk. Grate the carrot and chop the remaining two pitted dates. Add the grated carrot, chopped dates and three handfuls of mixed nuts (preferably halved) to the batter. Line the loaf tin with parchment paper and transfer the batter to the tin, making sure that the batter spreads out evenly in the pan. Decorate the loaf with a few pecans and place it in the oven for about 45 minutes. Done? Let the carrot-banana loaf cool fully before you slice it. Enjoy!

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Eggplant stew with rice

Eggplant stew with rice

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A super-easy, comfort-food recipe… For you, from me. I make this often and it’s always satisfying. It’s full of vegetables and the eggplant seems to make meat (alternatives) unnecessary… Having said that, I do like it with a bit of sautéed tempeh or tofu – so you can always add that. Enjoy!

Bereidingstijd
ca. 30 minutes

Portie
2

Houdbaarheid
2 days in the fridge in air container or 3 months in freezer

Benodigdheden
Pan, steaming basket

Ingrediënten

1 head of broccoli (optional)
Brown basmati rice
1 eggplant, chopped
2 glasses of water
250 g/8.5 oz. mushrooms
2 medium onions
2 cloves garlic
½ tsp (or to taste) cayenne
1 tsp curry powder
splash of maple syrup, optional  
small handful flat-leaf parsley, chopped
½ tsp (or to taste) Celtic sea salt
1 tbsp tamari  
Black pepper, to taste
1 ½ tbsp ghee (or coconut oil)



An easy and tasty, weekday recipe! You can also double the recipe and then you won’t have to cook the next day! ;)
Bereiding
Cook the rice according to the package instructions and steam the broccoli (see recipe below). Chop the eggplant. Heat the ghee in a frying pan. Sauté the eggplant for about two minutes, stirring well, and then add the water. Allow to simmer until the eggplant is cooked and all of the water is absorbed. Is the eggplant still not fully cooked? Add a bit more water and let it simmer again. Meanwhile, finely chop the mushrooms, onions and garlic, add to the eggplant in the pan, along with the cayenne, curry and maple syrup and sauté, stirring often, until the onion is glassy. Add the tamari and parsley. Stir again and leave on the heat for another 30 seconds and you’re done! Divide in to bowls and enjoy. Also tasty with sautéed tempeh or tofu!

Steaming broccoli
Remove the rosettes from the head of broccoli and slice the stem into thick pieces (I don’t waste food! ;)). Steam the broccoli in a steaming basket in a small pot with a lid filled with water about an inch deep (not so much that the basket is under water). Heat the pan on medium heat, cover the pan and bring the water to a boil. Once the water is boiling, add the broccoli rosettes and stem pieces to the steaming basket. Steam for about three to five minutes with the lid on. I like it best when the broccoli is still a bit crunchy.

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Oranjetaart | Rens Kroes

Carrot Cake

Carrot Cake

Oranjetaart | Rens Kroes ,

This healthy carrot cake recipe uses whole ingredients and is very moist. Try it and enjoy!

Bereidingstijd
+/- 4 hours

Kooktijd
60 - 70 min.

Portie
1 cake

Houdbaarheid


Benodigdheden
a round 26 cm springform cake tin
blender
silicone spatula
mixing bowl


Ingrediënten

THE CAKE

♣ 150 ml coconut oil
♣ 5 eggs
♣ 150 ml rice milk
♣ 100 ml maple syrup
♣ 350 g spelt flour
♣ 400 g grated carrots
♣ 1 tsp cinnamon
♣ 1tsp baking powder
♣ a pinch of salt
♣ 1 tsp vanilla powder, unsweetened
♣ 2 tsp mix for spiced cookies

ICING

♣ 350 g cashews
♣ juice of 1 lemon
♣ 2 tbsp coconut oil, melted
♣ 2 tbsp coconut blossom sugar
♣ 1 tsp vanilla powder, unsweetened



Cake with carrots!
Bereiding
Preparation of the cake: 
Preheat the oven to 180°C. Melt the coconut oil in a saucepan and remove from heat. Whisk together the eggs, rice milk, coconut oil and maple syrup in a mixing bowl and then combine with the other ingredients. Stir well! Then, grease the cake tin with coconut oil, pour the mixture into the tin and place it in the preheated oven. Bake the cake for about 60-70 minutes until it’s done and allow it to cool.

Preparation frosting:
Soak the cashews in water for at least four hours or overnight. Drain and rinse the cashews and then, combine all of the frosting ingredients in a blender or food processor. Blend the ingredients for three minutes until the mixture is smooth and creamy. If it doesn’t mix the way it should, stop blending from time to time to scrape the frosting from the sides of the blender toward the middle and/or add a bit of water. Last step: spread the healthy frosting on the cooled cake!

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Potatoes with dandelion dip

Potatoes with dandelion dip

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Last week I was a guest at the first-ever ‘Rabo Food Forward’ event. Food and agriculture entrepreneurs, millennials, and food experts gathered together to talk about how we can provide the Netherlands (and specifically Fryslân, the province I was born) with food in a sustainable way. During the Q&A, I shared my vision for the…

Bereidingstijd
30 minutes

Portie
4 persons

Houdbaarheid
3 days (in an air-tight container) in fridge or max. 3 months in freezer

Benodigdheden
pans

Ingrediënten
  1. Baby potatoes
    – 12 baby potatoes
    – ½ liter/17 oz. Waddenzee water or ½ liter water with 2 tbsp coarse sea salt added
    – ½ tsp dried or fresh nettle
  1. Dandelion bud and daisy remoulade
    – 5 tbsp (vegan) mayo
    – ½ tsp mustard
    – 2 large pickles, finely chopped
    – 2 radishes
    – Pickled dandelion buds & wild garlic (see recipe below)
    – 12 daisy flowers
    – Dandelion leaves, chopped
  1. Chicory ‘earth’
    – 2 tbsp ground chicory root
    – 2 tbsp crushed sesame seeds
    – 2 tbsp crushed flax seeds
    – a pinch of sea salt

Pickled dandelion buds & wild garlic

Ingredients
16 closed dandelion buds
8 wild garlic flower buds
50 ml/1/4 cup apple cider vinegar

Method
Rinse the flower buds clean. Place them in a bowl and coat them in their entirety with coarse sea salt. Allow them to cure for two days. Then, rinse the buds with water, bring the apple cider vinegar to a boil, add the buds and return the mixture to a boil (the buds should be just covered by the vinegar. If they are not, add a bit more vinegar). Remove from the heat and allow to cool. Store in a container in the fridge.
P.S. Make sure to use the closed buds in this recipe otherwise you’ll end up with a bunch of the ‘fuzzy’ leaves and they are not very pleasant to eat.



During the event, the chef Gilbert Kolff and I presented this delicious, Frisian dish based on ingredients that I used to eat as a child – just a little chicer...
Bereiding
1.Scrub the potatoes clean and cook them in the (sea) water with the nettle. They will float on the surface when cooked. Drain and return to the pan (without water) to allow them to steam. A salt crust will form around the potatoes. Set aside.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Combine the sesame seeds, flax seeds and sea salt and dry roast in a pan on low heat for about 30 seconds. Add the chicory and stir to combine fully.

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Black bean chili

Black bean chili

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This sweet and sour, one pan dish is put together in no time at all. It’s a crowd pleaser to be sure and I make it at least once every couple of weeks. I hope you like it too! 

Bereidingstijd
Approx 20 minutes

Kooktijd
10 - 15 minutes

Portie
4 persons

Houdbaarheid
3 days (in an air-tight container) in fridge or max. 3 months in freezer

Benodigdheden
large baking pan

Ingrediënten

2 tbsp coconut oil or ghee
3 medium onions
3 cloves garlic
250 g / 9 oz. mushrooms
1 large bell pepper
1 medium eggplant
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika powder
200 g/7 oz. tomato puree
350 ml/1.5 cups water
1 tbsp maple syrup (optional)
400 g/14 oz. black beans, pre-cooked/canned  
2 small handfuls cilantro

Optional 
– 400 g/14 oz. tofu,use your hands to crumble it into a consistency that resembles ground meat.
– Also tasty served with brown basmati rice, cooked.



Everyone loves chili!
Bereiding
Finely chop the onion, garlic, mushrooms, pepper and eggplant. Heat the coconut oil or ghee in a large pan on high heat. Add the onion to the pan. Add the garlic 30 seconds later. Stir well. Then add the remained of the vegetables and the spices (not the cilantro). Sauté for a few minutes, stirring well, and then add the tomato puree. Stir for about 30 seconds and then add the water and maple syrup. Simmer until the eggplant is cooked. Add the black beans (+tofu and/or rice) and simmer for another minute or two. Meanwhile, chop or cut the cilantro and sprinkle it over the chili to serve. Enjoy!

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Chewy oat bars

Chewy oat bars

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For the past while, I’ve just been making the same few recipes over and over again on Sundays (prep day!) because I’ve been so busy (this really isn’t a good reason, is it?). But this past weekend, I managed to get into the kitchen to do a bit of experimenting. The recipe below worked out…

Bereidingstijd
15 min. (excl. waiting time)

Baktijd
approx 20 min.

Portie
9 large bars

Houdbaarheid
Airtight container in the fridge or max. 3 months in the freezer (be sure to pre-cut the bars if you are going to freeze them).

Benodigdheden
Oven-proof dish, square (8”x8”) + bowl

Ingrediënten

200 g / 2 cups oatmeal
120 g / 1 cup oat flour (or other whole grain flour)
2 tsp cinnamon
2 tsp baking soda
a pinch of sea salt
a small handful of walnuts, roughly chopped  
2 tbsp chia seeds
120 g / 4 oz. dates, pitted and roughly chopped
4 ripe bananas
120 ml / ½ cup oat milk (or other plant-based milk of choice)
1 tbsp apple cider vinegar (unpasteurized) or lemon juice
2 tbsp maple syrup



The bars taste best fresh but can be stored at room temperature in an airtight container for up to 3 days. You can also freeze them for up to 3 months and take them out of the freezer as you need them.
Bereiding
1. Preheat the oven to 180℃.
2. Combine the dry ingredients in a large mixing bowl and stir well. In a separate bowl, mash the bananas with a fork, then combine with the apple cider vinegar, oat milk and maple syrup. Mix well.
3. Add the wet ingredients to the dry ingredients, stirring until fully combined. Let the mixture stand for 10 minutes.
4. Line the oven-proof dish with unbleached parchment paper and transfer the mixture into the dish. Press the mixture down into the dish and place it in the preheated oven for about 20 minutes.
5. Remove from the oven, allow to cool and cut into bars.
6. The bars taste best fresh but can be stored at room temperature in an airtight container for up to 3 days. You can also freeze them for up to 3 months and take them out of the freezer as you need them.

The best! Enjoy. Love, Rens

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Millet cauliflower stew

Millet cauliflower stew

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A recipe with MILLET! I like it the best when it’s creamy! We used to eat millet at home when I was a kid, often as an alternative to rice, served with tasty seasonal vegetables. To be honest, I had sort of forgotten about millet, but it’s come back into my life again as of…

Bereidingstijd
approx. 30 min.

Kooktijd
approx. 15 min.

Portie
2-3 persons

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

Benodigdheden
2 pans

Ingrediënten

150 g (3/4 cup) millet 
medium cauliflower, broken apart into rosettes (approx. 750 g/1.5 lbs)
250 g (9 oz.) organic tempeh
mushrooms 
2 cloves garlic
1 large white (or red) onion 
1 ½ tsp Garam masala 
1 tsp turmeric 
2 tbsp tamari 
1 tsp unrefined apple cider vinegar 
1/2 tbsp mustard 
1 tbsp maple syrup 
sea salt, to taste
¼ tsp black pepper
a pinch of cayenne pepper, optional
3 tbsp ghee or other cooking oil of choice



I like to millet creamy, you too? Cook it a bit longer!
Bereiding
Cook the millet in a small pot according to the package instructions. I always let it cook a bit longer because I prefer millet when it is softer, but it’s up to you. 
Chop the tempeh into small cubes and add it to a mixing bowl. Pour a tablespoon of tamari on to the tempeh, toss to coat and let stand for five minutes. Blanch the cauliflower in boiling water (it should still be firm to the bite) and drain. Finely chop the garlic and onion and chop the mushrooms. In a large frying pan (or wok), heat your ghee or oil and sauté the onions for about two minutes. Add the garlic and mushrooms and sauté, stirring well, for about another three minutes. Add the spices, a tablespoon of tamari, the apple cider vinegar, mustard and maple syrup to the mixture and season to taste with sea salt and pepper. I like to add a bit of cayenne for some heat. Let the mixture simmer for another minute or two on low heat. Meanwhile, sauté the tempeh in two tablespoons of ghee or oil. Serve it all in a big bowl. Enjoy! @powerfoodies

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Sweet Potato Pie

Sweet Potato Pie

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It’s not Thanksgiving or Christmas without sweet potato pie! If you’re celebrating it, then this is the dessert. It’s incredibly tasty. A few weeks ago, my American hubby asked me if I would pleeeaaase make this. Alright, here you go! I gave it my own twist and it’s been approved! Now it’s your turn ;…

Bereidingstijd
approx 20 min.

Baktijd
approx 40 - 45 min.

Portie
1 pie

Houdbaarheid
2 - 3 days in an airtight container in the fridge or for a maximum of 3 months in the freezer.

Benodigdheden
mixing bowl
(pecan) pie tin
blender or food processor to mix (optional)

Ingrediënten

Crust
350 g / 3 cups wholegrain (spelt) flour
a pinch of sea salt
½ tsp baking soda
80 g / ½ cup coconut blossom sugar (or cane sugar)
100 ml / scant ½ cup water or plant-based milk
2 tbsp lemon juice
100 g / ½ cup coconut oil, melted

Filling
900 g / 2lbs sweet potato puree (about 2.5 lbs /1.2 kg sweet potatoes peeled and pureed)
100 ml / scant ½ cup maple syrup
2 eggs
60 g / ¼ cup coconut oil, melted (cooled!)
50 ml water (or oatmilk)
2 tbsp whole spelt flour
½ tsp vanilla (unsweetened)
½ tsp fresh ginger
1/2 tsp cinnamon
1/4 tsp ground nutmeg
a pinch of sea salt
View drops pure almond extract (optional but suggested) 



Can’t finish it all? Slice it into individual pieces and keep it in the freezer for up to 3 months. That way you’ll always have something tasty on hand!
Bereiding
Preheat the oven to 180ºC (350 Fahrenheit). Combine all the crust ingredients in a bowl and knead until a ball is formed. Grease the pie tin with a bit of oil and press the crust dough firmly into the bottom and sides. Then work on the filling. Beat the eggs well, then add the remaining ingredients and stir well (give it a few minutes in a food processor for the best result). Carefully transfer the filling to the pie shell, smooth out the top with a spatula (or the back of a spoon) and place it in the preheated oven for 40-45 minutes. Keep an eye on the pie as it bakes. The pie tastes best served warm, but you can eat it cold if you’d like. It’s delicious topped with a bit of coconut whipped cream or cinnamon ice cream (recipe on the website).

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Applecake

Applecake

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Last week I made this simple and moist cake with bits of apple baked into it. It’s great to have on hand for unexpected guests, but it’s even better for counteracting a ‘hangry’ state (a state of anger caused by lack of food) when you feel one coming on ; ) And given your reactions…

Bereidingstijd
15 min.

Baktijd
45-50 min.

Portie
1 cake

Houdbaarheid
2 - 3 days in an airtight container in the fridge or max. 3 months in the freezer.

Benodigdheden
mixing bowl
small loaf pan (20 x 10 cm)
Food processor to mix (optional)

Ingrediënten
  • 325 g (2 ½ cups) whole grain flour (I like spelt or oat flour)
  • 25 g (scant ¼ cup) coconut blossom sugar (optional)  
  • 1 tsp baking soda
  • a pinch of sea salt
  • 1 tsp cinnamon
  • a pinch of nutmeg
  • 170 ml (2/3 cup) oat milk, or other plant-based milk of choice
  • juice of ½ lemon  
  • 60 ml (¼ cup) (refined) olive oil
  • 1 tsp vanillapowder (unsweetened)
  • 100 ml (1/3 cup) applesauce (unsweetened)
  • small handful of raisins and/or nuts (optional)
  • 150 g (3.6 oz.) apple, peeled and finely chopped


It’s great to have on hand for unexpected guests, but it’s even better for counteracting a ‘hangry’ state (a state of anger caused by lack of food) when you feel one coming on
Bereiding
Preheat the oven to 180C. Combine the dry ingredients in a bowl, stir well and add the remainder of the ingredients. Grease the baking tin with a bit of oil or line in with parchment. Transfer the cake batter to the baking tin. Bake in a preheated oven for 45-50 minutes. Remove from the oven, allow to cool and enjoy! It’s delicious served with nut butter.

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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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Vegan Parmesan Cheese

Vegan Parmesan Cheese

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This ‘cheese’ really does taste like Parmesan cheese, but it’s completely dairy free. It’s a great alternative if you, like me, are trying to eat as plant-based as possible or are lactose intolerant. It’s tasty in salads, as a topping for soup, pizza, pasta or as a spread on a cracker or slice of bread….

Bereidingstijd
5 minutes

Portie
1 jar

Houdbaarheid
about a month in the fridge

Benodigdheden
Food Processor or blender

Ingrediënten

3 tbsp nutritional yeast flakes
100 g/3.5 oz. raw cashews
 ½ tsp garlic powder
1 tsp salt



The nutritional yeast flakes make it taste super cheesy and they’re even good for you, too!
Bereiding
Combine all the ingredients in a food processor or blender and pulverize for about 30 seconds until a fine, dry, crumbly mixture forms. Keep it in the fridge in an airtight container or jar so it stays fresh.

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Celery juice

Celery juice

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I enjoy drinking juices – preferably homemade ones. Making juice yourself takes a bit longer than just buying it, but I believe the time investment is worth it. Juices give me energy and are (usually ;)) pretty tasty. They also make me glow. So, with my book launch coming up, I’ve started drinking a green…

Bereidingstijd
Approx 15 min.

Portie
makes about 450 ml (15 oz.) of juice

Houdbaarheid
drink right away

Benodigdheden
(slow)juicer or blender (check note)

Ingrediënten

1 bunch of organic celery



Note: I use a slowjuicer to make my juice, but you can always blitz the celery in a blender and then strain it using a nut milk bag. A juicer is pricy, but it’s a worthwhile purchase – especially if you buy juice often.
Bereiding
Wash and roughly chop the celery. Press the celery to extract the juice.

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Turmeric Porridge

Turmeric Porridge

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I love Golden Milk! While I tend to drink it in the evening to warm me up, I’ve found it’s just as good in the morning! This tasty breakfast is so addictive… It makes me even more excited to start my day. And, on top of that, this recipe is incredibly nutritious and healthy. Enjoy!…

Bereidingstijd
Approx 20 min.

Portie
1 person

Houdbaarheid
2 days in an air-tight container om the fridge

Benodigdheden
small pot

Ingrediënten

50 g (1/2 cup) oatmeal
350 ml (1 ¼ cups) plant-based milk (I love oat milk and cashew milk)
1 tsp turmeric  
½ tsp cinnamon
a pinch of sea salt
¼ tsp ground cardamom
a pinch of black pepper
¼ tsp powdered ginger, or to taste
2 tsp honey (optional; or maple syrup (for a vegan option))

Topping
granola
coconut yogurt
raisins



Note: I always make a double batch so I can enjoy it two days in a row. It also saves time!
Bereiding
Pour the plant-based milk into a small pot and bring it to a boil at medium-high heat. Add the oatmeal and the remaining ingredients to the boiling plant-based milk, stirring well. Reduce the heat and simmer for 10-15 minutes, stirring regularly to ensure that the oatmeal doesn’t stick to the bottom of the pot. Add a bit of extra water to the mixture if you find that your oatmeal is getting a bit too thick. Transfer to a bowl and enjoy!

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Crunchy chickpeas

Crunchy chickpeas

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Seasoning chickpeas and baking them in the oven until they’re crispy transforms them into a surprisingly tasty snack. They’re a healthy alternative to chips or salted peanuts. They also make a tasty topping for soup or salads, if you ask me!

Bereidingstijd
ca. 30 min.

Baktijd
approx 25 min.

Portie


Houdbaarheid
5 days in an airtight container

Benodigdheden
Oven

Ingrediënten

Chickpeas (approx. 400 g/ 15 oz.), cooked
2 tsp ghee or (coconut) oil, melted
4 tsp curry powder
Chili powder, to taste
Sea salt, to tasty



They also make a tasty topping for soup or salads, if you ask me!
Bereiding
Preheat the oven to 200°C ( 390 °F) on the broil setting. Toss the chickpeas in the oil, spices and sea salt in a mixing bowl, then transfer them to a parchment-lined baking sheet, making sure they are spread evenly, in one layer over the baking sheet. Roast the chickpeas in the oven for 15 minutes. Give them a toss with a spatula at this point and then bake for another 5 to 10 minutes until they are golden brown and crispy.

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Rens Kroes Courgette Basilicum Soep

Zucchini-basil soup with roasted chickpeas

Zucchini-basil soup with roasted chickpeas

Rens Kroes Courgette Basilicum Soep , ,

It’s already fall, but my mem still has a whole bunch of zucchini growing in her vegetable garden. I was at my parents’ house two weeks ago to dig up old photos for my new book and I couldn’t resist whipping up a batch of my tastiest zucchini soup while I was there! It is…

Bereidingstijd
approx. 30 mins

Kooktijd
approx. 20 min.

Portie
makes approx. 4 cups/1 liter of soup

Houdbaarheid
5 days in an airtight container in the fridge or up to 3 months in the freezer

Benodigdheden
immersion blender

Ingrediënten

2 zucchini (approx. 700 g/1.5 lbs)
2 medium (red) onions
1 large sweet potato (yam)
2 cloves garlic
20 g/1 oz. fresh basil leaves
25 g/1 oz. flat-leaf parsley
2 tbsp tamari
3 tsp curry powder
750 ml/3 cups water
Ghee or (coconut) oil for sautéing  

Extra:
Crunchy chickpeas



Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor - Marge Kennedy
Bereiding
Finely chop the onion, garlic, zucchini and sweet potato. Sauté the onion in a bit of ghee or (coconut) oil in a stock pot until glassy. Add the garlic, zucchini and curry powder and stir for another minute or two. Next, add the water, sweet potato, parsley and tamari. Bring the mixture to a boil and then reduce heat to low. Add the basil and blend the soup using an immersion blender until creamy. Season to taste with salt and pepper. Pour the soup into bowls and top with a few tablespoons of crunchy chickpeas. The soup is also great with rice!

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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!

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Watermelon Pizza

Watermelon Pizza

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I’m staying close to home this year because my hometown is so incredibly fun and there’s so much to do and see; from dancing on boats to fantastic festivals every week. There are also markets that sell seasonal produce where I’m completely in my element and buy strawberries or cucumbers to make ice pops, juices…

Bereidingstijd
15 minutes

Portie
1 pizza

Houdbaarheid
eat right away

Benodigdheden


Ingrediënten

1 watermelon slice 
200 g coconut yogurt 
Handful blueberries 
Handful dried banana
Handful coconutchips 

Extra topping
Handful strawberries 
1 tsp maple syrup 
handful blackberries 



You are one in a melon ;)
Bereiding
Carefully saw the watermelon into one or more 1-inch round slabs. Spread the yogurt in the watermelon "crust," then top with the other ingredients. Cut each pizza into eight equal slices and serve immediately. Soooo goood!

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Rens Kroes Snack Cookies

Snack cookies

Snack cookies

Rens Kroes Snack Cookies ,

These delicious, guilt-free cookies are perfect to have on hand to accompany a cup of coffee or tea or just to eat as an afternoon snack. 

Bereidingstijd
20 minutes

Baktijd
15 minutes

Portie
14 cookies

Houdbaarheid
1 week in a closed box

Benodigdheden
food processor

Ingrediënten

1 cup (150 grams) hazelnuts
1 1/4 cup (180 grams) almonds
1 cup (130 grams) spelt flour
1/4 cup (60 ml) water
1/4 cup (70 ml) maple syrup
1/4 cup (40 grams) Medjoul dates, pitted
2 tablespoons (12 grams) chia seeds
1 tablespoon (8 grams) hemp seeds
4 tablespoons (32 grams) cacao powder
2 tablespoons (30 grams) coconut oil
1 teaspoon sea salt



Cookies make the world a better place ;-)
Bereiding
Preheat the oven to 180°C. Blitz the nuts in the food processor for a minute or two until very finely ground. Then add the remaining ingredients and process again until a sticky dough is formed. Spoon a tablespoon of dough into your hands and roll it into a ball. Place it on a baking sheet and press it flat so it becomes nice, thin and round. Repeat this until all the dough is used up. Put the baking sheet in the oven and bake for about 20 minutes until the cookies firm up and begin to brown. Allow them to cool for a few minutes and enjoy!

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Chocospread

Chocospread

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Healthy guilty pleasure! Cacao powder is a true must-have in your kitchen cabinet. It is a key ingredient in so many delicious recipes and it really is good for you. Make a nice big jar of this chocospread and put it on a cracker or use it as a topping for a slice of banana…

Bereidingstijd
ca. 30 minutes

Portie
Approx. 500 grams / 17.5 oz.

Houdbaarheid
1 week in the fridge in an airtight container

Benodigdheden
- Food processor or immersion blender
- Glass jar or other, airtight container


Ingrediënten

80 grams / 3 oz. Medjoul dates
200 grams / 7 oz. pre-cooked chickpeas, drained
40 grams / 1/3 cup cacao powder
2 tbsp coconut oil, extra virgin
1 banana
a small pinch of sea salt 
80 ml / 1/3 cup water

Optional: chopped, roasted hazelnuts



Note: Also super tasty with finely chopped nuts or dried fruit added!
Bereiding
Remove the pits from the dates. Add all the ingredients with the exception of the water to a food processor (or use an immersion blender). Blitz the mixture, adding water little by little until the desired consistency is achieved.

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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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Maple Tahini Spread

Maple Tahini Spread

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Yumm! The creamy spread pairs well with various flavours and textures. The pure maple syrup adds a nice subtle maple flavour to the spread. If you don’t necessarily love maple, you can add in honey instead. Honey will bring a nice floral sweetness. It tastes great on crackers. Also good with peanutbutter 🙂 

Bereidingstijd
10 min.

Portie
1 jar

Houdbaarheid
7 days in an airtight container in the fridge

Benodigdheden
Bowl

Ingrediënten

4 big tbsp maple syrup 
8 tbsp tahini 
4 tbsp cacao powder, raw
250 ml (1 cup) water 



It tastes great on crackers. Also good with peanutbutter :)
Bereiding
Stir the ingredients together. You can always add some water and/or syrup if the spread is to. Then scoop it into a jar and enjoy!

P.s: also delicious with cinnamon- & vanilla powder.

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Family Food Rens Kroes

Family food

Family food

Family Food Rens Kroes ,

Whenever our mem would head into the kitchen (my father was usually the one who did the cooking), we knew dinner would be healthy. She made the most delicious stews and casseroles that were truly nutritious. Sometimes, we would even be served things like dandelion leaves (good for the liver) and nettles (blanched in boiling…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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9 x new hotspots in New York

9 x new hotspots in New York

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Last month I went to so many lovely spots in New York. Check my new list of favorites below! 1. Uncle Boons I love Thai food! This fun, traditional Thai restaurant in Nolita has the most flavorful curries, the freshest mango salad and the tastiest drinks. It’s like being in a restaurant on the other side of the world. Go…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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7 x new hotspots in Amsterdam

7 x new hotspots in Amsterdam

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As you all know, discovering new places to be is one of my favorite things to do, especially in the city I live (in addition to New York ; )). It makes me feel like I’m on vacation in my own country. I love it! Below are seven new spots I’ve discovered recently. You can…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Pumpkin bowl with cashew yogurt

Pumpkin bowl with cashew yogurt

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A delicious, creamy, sweet breakfast to start your day! I usually make this when I happen to have some leftover roasted pumpkin or squash on hand. And, if I don’t feel like adding banana, I sub in zucchini, which makes for a less sweet, but no less tasty option. ; ) I’d love to hear…

Bereidingstijd
10 min (excl. roasting the pumpkin)

Portie
1

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
food processor or blender

Ingrediënten

150 g (5 oz.) roasted pumpkin or (butternut) squash (cold) with cinnamon* see note
1 tbsp almond butter (or mixed nut butter)
1 banana, frozen
½ tsp ground cardamom
3 tbsp cashew yogurt (or other plant-based yogurt of choice)
¼ tsp vanilla powder, unsweetened

Topping
granola
blue berries (or other berries of choice)



If I don’t feel like adding banana, I sub in zucchini, which makes for a less sweet, but no less tasty option.
Bereiding
Combine all the ingredients with the exception of the yogurt in the food processor (recommended) or blender and blitz until a creamy mixture is formed. Swirl the yogurt and vanilla powder through the mixture and add whichever toppings you’d like. Enjoy!

*How do I roast a squash or pumpkin? Cut the squash into quarters. Remove the seeds and stringy insides using a spoon. Slice the unpeeled squash in to pieces and toss in a bit of oil. Sprinkle a bit of cinnamon over top and toss well. Place the squash in a preheated oven (180°C//350 F) for about 45 minutes. Remove from the oven and allow to cool fully.

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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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3 x my favorite banana bread

3 x my favorite banana bread

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Happy National Banana Bread Day, dear Powerfoodies! What better excuse is there to bake some homemade banana bread than National Banana Bread Day? ; ) I head into my powerkitchen once a week to make a loaf. Once you have a good foundation recipe, it’s easy to give it your own twist by adding your…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Curry hummus

Curry hummus

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Last week I shared this happy hummus with you all via social media and many of you asked for the recipe. So, here it is! My new curry hummus! Delicious on a rice cake, a piece of spelt toast or on a homemade cracker.

Bereidingstijd
10 min

Portie
300 g

Houdbaarheid
5 days in an airtight container in the fridge

Benodigdheden
food processor or blender

Ingrediënten

200 g (7 oz.) chickpeas (canned)
1/2 red chilli pepper, seeds removed
1,5 tbsp tahini (sesame paste)
1 ½ cloves finely chopped garlic
50 ml (scant 1/4 cup) lemon juice
100 ml (scant 1/2 cup) (filtered) water
1 tbsp finely chopped parsley or cilantro (+ extra for garnish)
1 pinch cayenne pepper
1 tsp curry powder
1 tsp turmeric
1 tsp cumin seeds
1 tsp sea salt
2 tbsp olive oil



A lovely, spicy spread for on a toast, cracker or as a side with your salad.
Bereiding
Slice the chilli pepper in half and remove the seeds. Then, chop the chilli pepper and the garlic finely. Combine the chilli pepper, garlic, tahini, lemon juice and water in a blender and blitz until smooth. Next, add the chickpeas, parsley, cumin seeds, curry powder, turmeric, olive oil and cayenne to the mixture. Blitz again, adding a bit of water if needed. Sprinkle with sea salt, blitz for another minute until soft and smooth. Serve in a bowl and garnish with a bit of chopped parsley or cilantro.

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Oatmeal with cauliflower

Oatmeal with cauliflower

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I’ve been experimenting with adding vegetables to my breakfast. This time I added cauliflower to my oatmeal. You need to like cauliflower and it does taste a bit different from what you may be used to, but I really liked it. I’m curious to know what you think! Please let me know below the recipe….

Bereidingstijd
20 min

Portie
2

Houdbaarheid
a day in the fridge in an airtight container

Benodigdheden
immersion blender (or blender)
saucepan

Ingrediënten

100 g / 3.5 oz. cauliflower 
300 ml / 1 1/4 cups oat milk 
30 g / 1/3 cup rolled oats 
1 tsp cinnamon 
2 tsp cacao powder 
6 walnuts, finely chopped 



Veggies for breakfast? Yes please!
Bereiding
Cut the cauliflower into rosettes and rinse clean. Bring a saucepan of water to a boil and cook the cauliflower until it is soft. Remove from the heat and drain. Puree the cauliflower until soft and creamy and add the oat milk. Place the pan back on the stove, on medium-low heat, and add the oats, cinnamon and cacao powder. If the mixture is too thick, add a bit more oat milk. Serve in two nice bowls and top with walnuts.

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Cauliflower puree

Cauliflower puree

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To be honest, I like anything that include cauliflower. Roasted in the oven with a tahini-lemon sauce, made into couscous with stir-fried vegetables, served with oatmeal or as it is in this recipe… I love it all. This recipe is really worth a try if you’re looking for an alternative to traditional mashed potatoes. This dish…

Bereidingstijd
10 min

Kooktijd
10 min

Portie
2

Houdbaarheid
2 days in the fridge, 3 months in the freezer

Benodigdheden
food processor
blender or immersion blender
steaming basket (optional)

Ingrediënten

1 medium-sized cauliflower 
2 cloves garlic, finely chopped 
1 onion, finely chopped 
1 tbsp ghee (or coconut oil) 
3 tsp fresh time, finely chopped
1/2 tsp sea salt (or to taste)
1/4 tsp freshly ground pepper
a pinch of cayenne 
¼ tsp ground nutmeg
splash of coconut milk (optional)
nutritional yeast flakes (optional)



This recipe is the perfect alternative during cold winter months!
Bereiding
Boil the cauliflower in water (or steam it using a steaming basket in a pan) for about 10 minutes until it is soft. In the meantime, heat the ghee (or coconut oil) in a medium-sized frying pan. Add the chopped onion and sauté until glassy. Add the garlic and sauté for another minute or so, stirring often. Drain the cauliflower and combine it with the other ingredients in a food processor or blender. You can also use an immersion blender to do this (or even a fork). Puree the cauliflower mixture until soft and creamy. Transfer to a serving dish and enjoy.


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Coconut cream

Coconut cream

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For all the whipped-cream lovers out there who, rightly, always do without, this guilt-free option is your solution. I always make a dish of it with breakfast cookies, muffins and desserts.

Bereidingstijd
5 min

Portie
200 ml

Houdbaarheid
3 days in an airtight container in the fridge

Benodigdheden
whisk or electric mixer

Ingrediënten

1 can pure coconut milk (400 ml) *BPA-free
a pinch of unsweetened vanilla powder (optional)
1 tbsp maple syrup (optional)



For all the whipped-cream lovers out there, this guilt-free option is your solution.
Bereiding
1. Put the can of coconut milk in the fridge for a night (at least 12 hours). The water and the cream need to separate and this will only happen if it’s cold enough. Put the can in the back of the fridge where it is the coldest. Do not shake the can!

2. The next day, open the can and spoon the cream (the thick uppermost layer) into a bowl.

3. Beat with a whisk or mixer until smooth and creamy. Would you like to make the cream a little sweeter? Add the maple syrup and/or vanilla powder and beat until smooth and creamy.

4. Use a piping bag if you’re feeling fancy and decorate your muffins, cake or dessert with your ‘whipped cream’.

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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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Beet juice

Beet juice

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One of my favorite juices! 

Bereidingstijd
10 min

Portie
2 glasses

Houdbaarheid
1 day in an airtight bottle in the fridge

Benodigdheden
slowjuicer
blender

Ingrediënten

1 apple
4 small carrots

1 beet 

1 lime 

1 inch gember 

small handful of mint leaves
½ tsp turmeric 

 



My favorite spring juice!
Bereiding
Cut the apples, ginger and beet in pieces and put them in the slow juicer. Squeeze the lime and pour it with the other juice into the blender. Add the mint, turmeric and mix. Cheers!


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Roasted cauliflower

Roasted cauliflower

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A few years ago, I had roasted cauliflower with a tahini-based dressing in a restaurant in Australia and, ever since then, I’ve wanted to make it myself. Now, here you go! This is a recipe with a Rens touch. I hope that you and your guests enjoy it as much as I did! ; )

Bereidingstijd
20 min

Baktijd
approx 50 min

Portie
1 cauliflower

Houdbaarheid
2 days in the fridge

Benodigdheden
oven

Ingrediënten

1 medium cauliflower
2 tbsp coconut oil or ghee, softened
1 tbsp turmeric
1 tsp sea salt
½  tsp cayenne powder (or to taste)
½ tsp freshly ground black pepper
½ tsp powdered ginger or 1 tsp fresh
½ tsp cumin
1 tbsp lemon juice

Dressing
2 tbsp
 tahini (salted)
1 tbsp lemon juice
1 clove garlic
1 tsp honey or maple syrup
4 tbsp water

Parsley for garnish (optional)



A festive side dish for a veggie (Christmas) table!
Bereiding
Preheat the oven to 200°C (400 F) and line a baking sheet with parchment paper. Remove the green leaves from the cauliflower and wash it well under the faucet. Combine the remaining ingredients in a large bowl and use a spoon to taste the marinade to check the seasoning. Dip the top end of the cauliflower in the marinade and massage the spices into the cauliflower using your hands, making sure to cover the cauliflower thoroughly and get between the florets.

Place the cauliflower, right side up, on the baking sheet and place the sheet in the middle of the preheated oven. Bake the whole cauliflower for about 50 minutes. Test the cauliflower for doneness by inserting a knife or fork into it. When it is soft on the inside and browned on the outside, it is done! Make the dressing while the cauliflower is in the oven. Finely chop the garlic, then combine it with the rest of the dressing ingredients in a small bowl and stir well. Place the cooked cauliflower on a nice serving platter and pour the dressing over top. Finely chop some parsley and sprinkle it on top.

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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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Red pepper soup

Red pepper soup

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The color, the texture, the flavor… Everything in one! That’s why I think this soup makes the perfect appetizer for Christmas dinner. It’s nice and light (you can make it a weightier meal in its own right by adding rice and cashew-feta balls), which makes it the perfect lead up to the next course. Enjoy!

Bereidingstijd
10 min

Baktijd
30 min

Portie
2 liter

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

Benodigdheden
large soup pot
immersion blender

Ingrediënten

3 red bell peppers
2 red onions
3 cloves garlic
sweet potato (approx. 350 g/0.75 lbs)
60 g (2 oz.) tomato paste
1 tsp smoked paprika
3 tbsp veggie powder mix
1 tsp fresh ginger, grated
a pinch of cayenne powder
½ tsp freshly ground black pepper
1 tsp sea salt
a small handful fresh basil (optional)
ghee or coconut oil, for frying and greasing



A light, fresh soup for lunch or as a starter during your Christmas dinner!
Bereiding
Preheat the oven to 180°C (350 F) on broil. Slice the peppers in half and remove the stem and seeds. Grease the pepper halves with the oil and place them (on a baking sheet) in the preheated oven for about 30 minutes (or until some parts of the skin begin to brown).

Finely chop the garlic and onions. Heat oil in a large pan and sauté the onion until glassy. Add the garlic and sauté for another minute. Pour 1 1/2 liters (6 cups) of water into the pan. Grate the sweet potato. Add the grated sweet potato, tomato paste, paprika, veggie powder mix, ginger, black pepper and salt to the pan. Stir well and simmer for about 10 minutes. Meanwhile, remove the peppers from the oven. Allow them to cool a bit and then remove the skins. Add the peppers to the simmering soup and puree the soup with an immersion blender. Taste the soup to check the seasoning - you can always add more spice(s), to suit your own palate. Serve with a few fresh basil leaves, bread and cashew-feta balls.

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Cashew-feta balls

Cashew-feta balls

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These little balls are tastiest in soup or on the side – and then preferably with a thick slice of bread and some pesto! Yes, you can wake me up for that, anytime! I always make a big batch of the balls at once and put half in the freezer so I always have some…

Bereidingstijd
20 min

Portie
24 balls

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

Benodigdheden
food processor or blender

Ingrediënten

400 g (0.8 lbs) sweet potatoes
200 g (7 oz.) cashews
170 g (6 oz.) feta
30 g (1 oz.) basil leaves
2 cloves garlic
2 pinches sea salt
a pinch of cayenne pepper



The perfect snack when you have unexpected guests coming over!
Bereiding
Peel the sweet potato, place it in a pan with water and bring it to a boil. Continue to boil until the sweet potato is cooked. Blitz the cashews in a food processor until finely ground. Finely chop the basil and combine all of the ingredients together in a bowl. Knead the mixture to combine and roll into balls using your hands. Place them in the fridge for 30 minutes to firm up.

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Bulletproof Coffee

Bulletproof Coffee

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I often start the day (after a glass of lukewarm water with lemon and/or juice) with this coffee recipe. It gives me energy that lasts quite a while and helps you avoid the caffeine crash that usually accompanies a ‘normal’ cup of coffee. In addition to providing a significant energy boost, it also helps to…

Bereidingstijd
5 min

Portie
1 cup of coffee

Houdbaarheid
serve direct

Benodigdheden
coffee machine
blender (or immersion blender)

Ingrediënten
  • 1 cup (Bulletproof) coffee
  • 1 tbsp extra virgin coconut oil or 1 tbsp MCT (MCT*) or 1 tbsp ghee 
  • ¼ tsp vanilla powder or (alcohol-free) vanilla extract (unsweetened)
  • Optional: 1 tsp maple syrup, 1 tsp raw cacao powder, a pinch of cinnamon


Besides the energy boost, this coffee also helps to stave off cravings throughout the day and it is so tasty!
Bereiding
1. Make the coffee.
2. Combine the warm coffee with the other ingredients in the blender.
3. Blend for 30 seconds.
4. Transfer to your favorite coffee mug and enjoy!

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Sweet Brownie Swirl

Sweet Brownie Swirl

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The taste of chocolate with a hint of mint has always been one of my favorites. You either love it or you don’t, though… I will say that. But if you’re a fan, you’re probably just like me and can’t get enough. And with the lovely swirl as topping, it also looks great. Perfect for…

Bereidingstijd
20 min

Baktijd
30 - 40 min

Portie
1 tart (approx. 12 pieces)

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

Benodigdheden
food processor or blender
spring-form pan (20 cm/ 8 inch)
oven
wooden skewer

Ingrediënten

160 g (5.5 oz.) Medjoul dates
50 g (1.75 oz.) almonds
160 g (1 1/4 cups) whole grain flour of choice
a pinch of sea salt
50 g (1/2 cup) cacao powder
½ tsp vanilla powder (unsweetened)
½  tsp baking soda
½ tsp apple cider vinegar 
150 g (1/2 cup) applesauce (unsweetened)
250 ml (1 cup) almond milk, or other plant-based milk of choice
80 g (3 oz.) coconut oil, softened
ghee or coconut oil, for greasing

Topping
4 tbsp coconut cream
3 drops peppermint essential oil 

1 tsp spirulina powder



The perfect Christmas cake for the whole family!
Bereiding
Preheat the oven to 180°C (350 F). Meanwhile, chop the almonds. Add the remaining dry ingredients to a mixing bowl and stir to combine. Combine the dry ingredients with the wet ones, including the dates in the food processors (or blender) and blend until a creamy mixture is formed.

Transfer the batter, together with the chopped almonds, into the greased springform pan. Place the pan in the preheated oven for 30 to 40 minutes. Remove from the oven and allow to cool fully. In the meantime, make the frosting by combining the coconut cream and the peppermint essential oil. Let the frosting stiffen up in the fridge for about 10 minutes. Transfer the cooled cake to a large plate or platter and ice with the frosting. Sprinkle the iced cake with a bit of spirulina powder and use a wooden skewer to draw spirals in the frosting to create your swirls. Decorate the cake with some berries et voila!

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Cardamom bread

Cardamom bread

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I like to serve this savory bread as an appetizer as part of Christmas dinner. It’s delicious with salad or a savory topping like hummus. And it’s ring shape makes it look super festive!

Bereidingstijd
10 min

Baktijd
30 min

Portie
1 bread

Houdbaarheid
3 days in an airtight container, 3 months in the freezer

Benodigdheden
fluted cake pan +/- 16.5 cm (7 inches)
large mixing bowl
oven 

Ingrediënten

2 eggs
200 ml (scant 1 cup) rice milk or other plant-based milk of choice
1 tsp apple cider vinegar
200 g (scant 2 cups) whole spelt flour (or almond flour)
2 tsp ground cardamom
¼ tsp vanilla powder, unsweetened
100 g (3.5 oz.) unsalted, shelled pistachios
½ tsp baking soda
Coconut oil or ghee, for greasing



It's ring shape makes it look super festive!
Bereiding
Preheat the oven to 180°C (350 F). Beat the eggs in a large mixing bowl until fluffy. Add the remaining wet ingredients and stir well to combine. Then, add the dry ingredients (reserving a small handful of pistachios for the topping) and stir well. Grease the fluted cake pan. Transfer the mixture to the greased cake pan, place the pan in the oven and bake for 30-40 minutes. Check for doneness by inserting a wooden skewer into the bread (if it comes out clean, the bread is done). Remove the bread from the oven, allow to cool, slice in half and serve with a savory spread.

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Lemon Snow Bliss Balls

Lemon Snow Bliss Balls

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How great would it be to have these little snowballs on your table this Christmas? I’m pretty sure they’ll disappear from my table in no time this year – in my family, we’re all a bit addicted to anything containing lemon. They also combine well with my choco balls.

Bereidingstijd
20 min

Portie
20 ballen

Houdbaarheid
5 days in the fridge in an airtight container or 3 months in the freezer

Benodigdheden
food processor or blender

Ingrediënten

250 g (1 1/3 cups) raw cashews, soaked
160 ml (2/3 cup) lemon juice (approx. 3 lemons) 
160 g (5.5 oz.) coconut cream
100 g (3.5 oz.) medjool dates, pitted
100 g (3.5 oz.) grated dried coconut
20 g (0.7 oz.) lemon zest (approx. 3 lemons)
a pinch of sea salt

Note: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.



A perfect, fresh and creamy Christmas treat ;-)
Bereiding
Soak the cashews in water for at least an hour. Remove the pits from the dates, rinse the soaked cashews and combine with the lemon juice and coconut cream in the food processor or blender. Blend until a creamy mixture is formed. Transfer to a bowl and add the remaining ingredients. Using your hands, roll the mixture into about 20 balls. You’ll notice that this isn’t easy due to the fact that the mixture is quite soft. Try your best! Place the balls in the fridge for a half an hour. Remove the balls from the fridge, roll them a bit again, if necessary. Roll the balls in grated coconut and lemonzest, if you’d like, and voila! Store the balls in the fridge until your guests arrive.

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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.

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New: 7 x London Hotspots

New: 7 x London Hotspots

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Happy Saturday Powerfoodies! Does anyone have a trip to London booked? Well, if you do, then lucky you! I’ve put together a list of seven, brand-new healthy hotspots in London, just for you. Did I leave out your very favorite spot? Let me know at the bottom of the page so we can expand the list together!…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Blueberry Muffins

Blueberry Muffins

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These muffins make breakfast a celebration. They are delicious, sweet, and, most importantly, so nutritious they give you the energy boost you need to start your day. Muffins are easily transported, so they’re ideal for eating while on your way to, or sitting at, your desk. Picture: Bonberi / Made by Sashaisrael

Bereidingstijd
15 min

Baktijd
30 min

Portie
5 muffins

Houdbaarheid
5 days in the fridge or freeze them for 3 months

Benodigdheden
muffin tin

Ingrediënten

coconut oil, for greasing
2 eggs
1 banana
6 tablespoons plus 2 teaspoons (100 ml) rice milk
1 tablespoon (15 ml) lemon juice
7 ounces (200 g) oat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
6 Medjool dates, pitted and chopped into small pieces
31⁄2 ounces (100 g) frozen blueberries



These muffins make breakfast a celebration.
Bereiding
Preheat the oven to 350°F (180°C) and grease the muffin tin well. Add the eggs, banana, rice milk, and lemon juice to the blender and process until frothy. Transfer the mixture to a mixing bowl and stir in the oat flour, baking soda, and cinnamon, stirring to combine until a thick batter forms. Add the dates and blueberries to the batter. Stir well and divide the batter evenly among the muffin forms. Bake the muffins in the preheated oven for about 30 minutes. Let cool fully and enjoy these the whole week!

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Breakfast chocolate mousse

Breakfast chocolate mousse

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Wow! This is how you give your morning a real kick start! This chocolate mousse takes next to no time to make. Really pressed for time in the morning? Make it the night before and store it in the fridge overnight. It’s extra tasty served with chia jam ; )

Bereidingstijd
approx. 20 min

Portie
2 - 3

Houdbaarheid
2 days, in the fridge

Benodigdheden
Food processor, blender or immersion blender

Ingrediënten

1 medium sweet potato, cooked (185 gr / 6.5oz) 
3 tbsp cacao powder
1 tbsp mixed nut butter 
4 tbsp coconut cream
¼ tsp vanilla powder, unsweetened
a pinch of sea salt



This chocolate mousse takes next to no time to make.
Bereiding
Combine all the ingredients in the blender or food processor and mix until nice and creamy.

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Vegetable stew

Vegetable stew

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I think this stew is so delish! The combination of vegetables is so tasty and it’s also super nutritious and filling… If I know I have busy day coming up, I’ll make a double batch so that I can enjoy the leftovers the next day. And, to be honest, it actually tastes even better after a…

Bereidingstijd
approx. 30 min

Portie
2-3

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

Benodigdheden
large (soup) pot


Ingrediënten

3 cloves garlic
1 large red onion
1 zucchini
1 medium eggplant
2 large tomatoes
170 g (5 oz.) tomato paste
150 ml (1/2 cup + 3 tbsp) water
400 g (2 cups) chickpeas, cooked from dried or canned
20 g (0.7 oz.) fresh basil
1 tsp curry powder
1 tsp sea salt or Himalayan salt
feta, to taste (optional)



This dish tastes even better after a night in the fridge…
Bereiding
Finely chop the garlic, onion, zucchini, eggplant and tomatoes. Heat a bit of oil in a frying pan on high heat and sauté the onion until glassy. Then add the remainder of the vegetables. Stir well. Add the tomato paste continue cooking. After stirring for about a minute, add the water. Next, add the curry powder, black pepper and sea salt. Simmer for 20 minutes, reducing the heat to low. If the mixture dries out too quickly, add a bit more water – just make sure that it doesn’t get too soggy. Chop the basil and sprinkle it on top of the stew, and transfer to deep plates or bowls to serve.

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Iced Matcha Shake

Iced Matcha Shake

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Iced Iced baby! Matcha is always good. At least I think so! ; ) But you’re either a fan or you’re not. One of the reasons I love it is the energy boost it gives you, without the dip a cup of coffee brings with it. Winner! P.S. Would you like to drink this shake less…

Bereidingstijd
15 min

Portie
2

Houdbaarheid
2 days, in the fridge

Benodigdheden
bamboo whisk (optional),
blender

Ingrediënten

100 ml (scant ½ cup) water
2 tbsp matcha powder
400 ml (scant 2 cups) plant-based milk (like walnut or oat milk)
4 tsp honey (of maple syrup)
½ tsp vanilla powder
2 handfuls ice



I love you this matchaaa!
Bereiding
Pour the water in a small bowl and whisk in the matcha powder. There are special bamboo whisks designed for this purpose, but you can also just use a fork or a normal, small whisk. Add the milk, honey, vanilla and ice to the blender. Blend until smooth. Transfer to nice glasses, add the matcha to the milk mixture and stir well.


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Fresh fall salad

Fresh fall salad

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You can eat Brussels sprouts raw, too! And if you’re going to try them raw, I prefer them grated… This is what prompted me to try out this tasty bowl full of other fall ingredients and, I have to say, it turned out pretty good! It’s even better with crunchy onion rings. It’s a super…

Bereidingstijd
approx. 35 min

Portie
2

Houdbaarheid
3 days, in an air-tight container

Benodigdheden
frying pan
saucepan
grater

Ingrediënten

140 g (3/4 cup) quinoa (mixed colors)
200 g (7 ounces) Brussels sprouts
1 apple
150 g (5 ounces) mushrooms
2 shallots
small handful pecans
small handful dried cranberries
pinch of cayenne pepper
sea salt, to taste
¼ tsp freshly ground black pepper
ghee (or coconut oil), for frying

Dressing

1 tbsp mayonnaise
1 tbsp maple syrup
juice of 1 lemon
1 tsp mustard



You can eat this salad at room temperature or cold.
Bereiding
Rinse the quinoa, sprouts and apple with water. Brush the mushrooms clean. Bring water to a boil in a pot. Add the quinoa to the boiling water. Reduce the heat to low, and give the seeds a stir after about six minutes has elapsed. Let the quinoa simmer for another six minutes or so. Remove the pot from the heat and drain the excess water. Slice the shallots in rings and chop the apple and mushrooms. Add 1 tablespoon of ghee (or coconut oil) to the pan and turn the heat on to medium high. Fry the thin onion rings until they are crispy and dark brown (not black!). Remove the crispy onion rings from the pan, add the remainder of the ghee and sauté the mushrooms for about six minutes. Grate the sprouts. I used a box grater (good workout!), but you can also just toss them in a food processor. Make the dressing by combining all of the ingredients in a small bowl and stirring well. Combine all of the ingredients in a salad bowl, toss, serve and enjoy! You can eat it at room temperature or cold.

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Coffee Muffins

Coffee Muffins

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Sometimes there are those mornings when you don’t even have time to make coffee… when just the smell of coffee makes you think of that much-needed moment of calm. What if you’d made these muffins ahead of time on your day off? They smell and taste delicious.

Bereidingstijd
20 min

Baktijd
40 min

Portie
6 muffins

Houdbaarheid
1 week in an airtight container

Benodigdheden
food processor
muffin tin
parchment paper

Ingrediënten

3 tablespoons (33 g) chia seeds
7 ounces (200 g) Medjool dates, pitted
6 tablespoons plus 2 teaspoons (100 ml) brewed espresso
1 tablespoon (15 ml) fresh lemon juice
1 heaping tablespoon (14+ g) coconut oil, softened, plus more for greasing the muffin tin
5 ounces (140 g) oat flour or other flour of your choosing
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 pinches unsweetened vanilla powder
pinch salt

Chocolate sauce
7 ounces (200 g) Medjool dates, pitted
5 tablespoons (75 ml) water
2 tablespoons raw cacao powder
pinch unsweetened vanilla powder
pinch salt



Have something to celebrate? Serve the muffins on a tray and top with homemade chocolate sauce.
Bereiding
Preheat the oven to 350°F (180°C). Soak the chia seeds in 5 fluid ounces (150 ml) water. Blend the dates in the food processor until a soft mass forms. Combine the date purée with the chia seeds, espresso, lemon juice, and coconut oil in a large mixing bowl. Add the dry ingredients and stir well until a thick batter forms.

Grease the muffin tin with coconut oil. Fold a round or square piece of parchment paper for each muffin form and place it into the form. Spoon the batter into the parchment forms and bake in the preheated oven for about 40 minutes. Keep an eye on the muffins as they bake!

Meanwhile, prepare the chocolate sauce. Combine all the ingredients in a food processor and blend until a smooth sauce forms. Keep refrigerated in a Weck jar.

These muffins don’t rise much as the batter is quite heavy, but they are no less tasty because of it and actually more nutritious!

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New: Amsterdam Hotspots

New: Amsterdam Hotspots

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As I’m sure you already know, Amsterdam is full of amazing powerfood hot spots! ; ) In a previous blog, I provided a list of all my very favorites. But seeing as so many great new hot spots pop up every day, it’s time for a new list. Have fun and… bon appetit! P.S. Have…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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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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Walnut mylk

Walnut mylk

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I regularly make bottles of plant-based milk using hemp, oats or almonds. I usually do it on a Sunday or Monday morning so that I can enjoy it throughout the week. It makes a delicious and fresh addition to my oatmeal, smoothies, matcha lattes or a bowl of granola. And it is so easy to…

Bereidingstijd
15 min (excl. soaking time)

Portie
1 liter

Houdbaarheid
5 days in the fridge

Benodigdheden
sieve
blender

Ingrediënten

125 g (1 cup) walnuts
750 ml (3 cups) water
¼ tsp vanilla extract (unsweetened)
a pinch of sea salt



Even taster with a bit of cinnamon added to the mix!
Bereiding
Soak the walnuts in a bowl of water for 12 hours. Rinse them off and drain them using a sieve. Transfer the walnuts to the blender. Add the other ingredients to the blender and mix until creamy (this takes about two minutes). Transfer to a bottle or jug. If you’re looking for a smoother milk, pour through a fine sieve or even a coffee filter. You can use the leftover pulp to make a smoothie in the morning.

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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.

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Raisin Peanutbutter

Raisin Peanutbutter

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Everyone who knows me knows that I can eat a jar of peanut butter in no time flat, but this new recipe is truly next level! I love it. Peanuts, salt and raisins… Yes, it’s the perfect combination. I’m going to just keep making a new batch every time the jar is empty. Who’s with…

Bereidingstijd
20 min

Portie
one jar

Houdbaarheid
a month in a jar with lid

Benodigdheden
food processor (recommended) or blender

Ingrediënten

600 g (4 cups) peanuts, shelled and roasted
3 tbsp peanut oil
1 tsp salt, or to taste
150 g (1 cup) raisins
½ tsp vanilla extract (unsweetened)



This peanut spread is truly next level ;-)
Bereiding
Add the peanuts and the salt to the food processor and process until finely ground. This takes about 5 to 10 minutes. You will notice that the peanuts go through various stages. They will go from being coarsely ground to slowly but surely releasing their oil. You need to keep processing until the mixture becomes fluid and creamy. At this point, add the oil, vanilla and ¾ of the raisins. Blend until smooth and creamy. Then add the remaining raisins and pulse a few times to leave the raisins mixed but still chunky. Transfer the peanut butter to a large (weck) jar and enjoy!


PS: If you happen to have bought raw peanuts instead of roasted, you can roast them yourself in a bit of coconut oil in a 180°C (350 F) oven for 15 minutes. Toss the peanuts every five minutes to ensure that they don’t burn.

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11 x hotspots in New York

11 x hotspots in New York

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As you may already know, I’m moving to New York in September! I can’t wait. I really love the energy and bustle of the city. There’s always something to experience and there are so many fantastic hang outs where you can eat or pick up a tasty juice. Below is a list of 11 new…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Green Gazpacho

Green Gazpacho

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I’ve always been a fan of cold and lukewarm soups. Somehow the flavors and aromas seem to stand out more. This recipe is, of course, not a traditional gazpacho, but everyone who knows me knows I like to add my own twist to recipes. So here it is! My favorite summer soup. Great as an…

Bereidingstijd
approx. 20 min

Portie
2

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

Benodigdheden
blender

Ingrediënten

2 cloves garlic
1 cucumber
10 g (1/3 cup chopped) parsley
30 g (1 cup chopped) basil
10 g (1/3 cup chopped) cilantro
10 g (1/3 cup chopped) mint
1 small onion
½ tsp apple cider vinegar (unfiltered)
2 tbsp olive oil, extra virgin
juice of one lime
½ tsp sea salt (or to taste)
2 slices (spelt) sourdough bread
30 g (1 oz) goat cheese, soft
2 pinches cayenne pepper
½ tsp freshly ground black pepper



Vegan? Replace the goat cheese with a tablespoon of nutritional yeast (or to taste).
Bereiding
Roughly chop the cucumber and onion. Peel the garlic cloves and combine with the rest of the ingredients in a blender. Process for about a minute and pour into two bowls.

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Lemonade

Lemonade

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Last week I was in New York! I’m always fully enjoying this dazzling, bubbly city and feel so inspired with every step I take! There are several raw food and organic restaurants around there; people walk around drinking fresh juices and smoothies and you can find traditional sweet and sour lemonade in all the deli’s and lemonade…

Bereidingstijd
5 minutes

Kooktijd
-

Portie
2 liters

Houdbaarheid
one week in the fridge

Benodigdheden
mixing bowl, whisk

Ingrediënten

– 375 ml freshly-squeezed lemon juice (approximately 6 lemons)
– 1.5 liters water
– 180 ml maple syrup (or to taste)
– 1 tablespoon grated ginger or half a teaspoon powdered ginger
– mint leaves (optional)



When life gives you lemons… Make lemonade!
Bereiding
Whisk the lemon juice, water and maple syrup together in a jug. Add the ginger and stir again. If it isn’t sweet enough, add a little more agave syrup. Put your lemonade in the fridge and make sure it’s really cold before serving it garnished with mint leaves, ice cubes and a slice of lemon.

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Granola bars

Granola bars

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Here I go again with my handy snack bars. This time chocolate flavored! Why am I such a fan? It’s incredibly easy to make ten at a time so you can take one in your lunch each day in the weeks to come. Easy does it. ; ) Photo: Lieke Heijn / Pim Janswaard @…

Bereidingstijd
15 min.

Kooktijd
1 hour (in the freezer)

Portie
ca. 10 bars

Houdbaarheid
A week and a half, in the fridge; you can also freeze them for max. 3 months

Benodigdheden
food processor
large mixing bowl
parchment paper

Ingrediënten

230 g Medjoul dates
120 g walnuts
150 g mixed nuts
3 heaping tbsp raw cacao powder
40 g barberry berries, or other dried berries of choice – but note that the bars will be less sour
20 ml maple syrup
100 g whole oats
1 tsp cinnamon
2 tbsp coconut oil, softened
½ tsp salt



Slice into bars and refrigerate for at least an hour to firm them up.
Bereiding
Pit the dates. Finely grind the walnuts in the food processor, being careful not to blend them into nut butter, and transfer to a large mixing bowl. Roughly chop the mixed nuts using a knife. Puree the dates in the food processor. Combine all of the ingredients in the mixing bowl, mix well and use your hands to knead the mixture into a large ball. Lay the ball on a sheet of parchment paper and flatten using the outside of a spoon. Be sure to press down firmly, otherwise the bars will crumble.


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Pizzetta à la Rens

Pizzetta à la Rens

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Comfort food. Who doesn’t love it? From a tasty lemon cake or choco-balls to oven fries with homemade mayo. Love it! Homemade pizza is definitely one of my favorite comfort foods –  I’m sure it ranks high on your list too. I made this pizza a while back using goat cheese and it was delicious!…

Bereidingstijd
20 min

Baktijd
35 min

Portie
2 pizza's

Houdbaarheid
eat right away

Benodigdheden
oven
mixing bowl

Ingrediënten

Base
300 g (3 cups) chickpea (gram) flour (or other flour of choice)
200 ml (3/4 cup) (warm) water
½ tsp salt
3 tbsp olive oil
1 tsp dried thyme
1 tsp lemon juice or apple cider vinegar
1 tsp baking soda

Topping
150 g (5.25 ounces) feta
100 g (3.5) sun-dried tomatoes
1 clove garlic
50 g (1.8 ounces) shiitake mushrooms (or brown mushrooms)
1 green onion
small handful capers (optional)
½ head chicory
a pinch of sea salt
black pepper
1 tbsp lemon juice
olive oil



This tasty, thin-crust pizza is perfect for a movie night on the couch or a dinner party with friends on the patio.
Bereiding
Preheat the oven to 180℃. Combine the ingredients for the base in a large mixing bowl, kneading until fully mixed. If the mixture is too wet, add a bit more flour. The dough should be sticky, but shouldn’t adhere to the sides of the mixing bowl. Form a ball out of the dough and divide it in two. Form each half into a ball. Sprinkle your work surface with a bit of flour and roll the dough out into an oval form. Transfer the base to a baking sheet and bake in the preheated oven for five minutes. Meanwhile, make the topping by combining the feta, garlic and sun-dried tomatoes in a food processor, blitzing until creamy. Spread the topping on to each of the pizza bases. Slice the shiitake mushrooms, chicory and green onion into small pieces. Divide the ingredients across the two unbaked pizzettas and bake them for an additional 30 minutes in the oven. Keep an eye on their progress to make sure they don’t burn. Remove from the oven and sprinkle with the lemon juice and olive oil. Delicious!

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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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Sundried tomato hummus

Sundried tomato hummus

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As you may know, I am a true hummus lover! I make it regularly in all sorts of colors and flavors and not just because I think it tastes so good, but because it’s so easy to make and you can endlessly experiment by adding fresh ingredients to it. In no time at all, you’ve…

Bereidingstijd
15 min.

Portie
makes +/- 300 g or 1 ¼ cups

Houdbaarheid
1 week in the fridge

Benodigdheden
blender or food processor

Ingrediënten

220 g (1 1/3 cups) chickpeas
1 clove garlic
30 g sundried tomatoes
1 tbsp lemon juice
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) water
1 tbsp tahini
1 tsp cumin
¼ tsp black pepper, ground
salt, to taste



Tip: Spread a thick layer onto a homemade crunchy cracker!
Bereiding
Combine all the ingredients in a blender or food processer and blend until smooth. Serve in a bowl, sprinkled with a bit of olive oil.

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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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Waffles

Waffles

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It’s a fixture of life in New York: waffles on a Sunday morning. At one of the trendy coffee houses. To cultivate the ultimate weekend vibe! When I went back to Amsterdam, I treated myself to a waffle iron so that I could recreate that feeling at home every once in a while. I’ll always…

Bereidingstijd
20 minutes

Portie
6 waffles

Houdbaarheid
3 days (in an air-tight container)

Benodigdheden
waffle iron

Ingrediënten

300 ml (1 ¼ cups) almond milk
1 tsp apple cider vinegar
4 tbsp coconut oil, melted
2 eggs
125 g (1 cup) buckwheat flour
a pinch of vanilla powder, unsweetened
1 ½ tsp baking powder
a pinch of cinnamon
a pinch of sea salt



Yayyyy, today is International Waffle Day!
Bereiding
Combine the almond milk and apple cider vinegar in a large mixing bowl, stir and let stand for five minutes. Heat the waffle iron. Add the melted coconut oil and the eggs to the almond milk mixture. Stir well. Add the remaining ingredients and stir once more to combine. Transfer the batter to a small jug with a pour spout. Pour a third of the batter on to the hot waffle iron and close the lid. Cook the waffles for about three to four minutes (depending on your waffle iron) until golden brown. Repeat twice more and enjoy!

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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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Heartbeet cake

Heartbeet cake

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Op de dag van de liefde wil je uiteraard extra uitpakken in de keuken. Ik heb deze gister alvast gemaakt zodat ik het vandaag met iedereen die ik lief heb kan delen. Happy Valentine’s day Powerfoodies!

Bereidingstijd
ca. 15 min.

Baktijd
ca. 35 min.

Portie
1 cake

Houdbaarheid
3 dagen (afgedekt buiten de koelkast)

Benodigdheden
keukenmachine (of blender)
taartvorm hart 24 cm

Ingrediënten

Cake
1 gekookte biet (medium)
1 ei
200 ml plantaardige melk
70 gr dadelsiroop (of ander siroop naar wens)
2 tl appelazijn
50 gr kokosolie, gesmolten
2 tl vanillepoeder
5 el cacaopoeder
1 tl kaneel
250 gr havermeel (of ander meel naar wens)
3 tl bakingsoda (zuiveringszout)
Snufje zeezout
Kokosolie, voor het invetten

Frosting

1 avocado
1 ½ el ahornsiroop
2 el cacaopoeder
2 el kokosolie, gesmolten
snufje zeezout
1 tl vanillepoeder, ongezoet
1 tl kaneelpoeder



Happy Valentine's Day dear Powerfoodies!
Bereiding
Verwarm de oven voor op 180ºC. Doe de biet, ei, melk, siroop, azijn en kokosolie in de keukenmachine (of blender) en mix het tot een gladde massa. Doe vervolgens de droge ingrediënten in een kom en roer alles met een houten lepel door elkaar. Voeg daarna de natte massa erbij en roer het nogmaals heel goed door elkaar. Vet de vorm in met kokosolie en schenk het deeg erin. Leg het voor 30 a 35 min. in de oven. Maak ondertussen de frosting door alle ingrediënten (excl. avocadopit) in de blender, keukenmachine of staafmixer te mixen. Laat de cake afkoelen en smeer de frosting met een mes uit op je taart! En… geniet!

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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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Chocolate pancakes

Chocolate pancakes

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I could eat these delicious, comforting chocolate pancakes any time of day… But I like them best in the morning. They’re amazing with a nice, big spoonful of peanut butter and some banana-coconut cream on top. And don’t forget a big cup of coffee with oat milk. Yum!

Bereidingstijd
5 minutes

Baktijd
10 minutes

Portie
ca. 8 pancakes

Houdbaarheid
2 days (in the fridge)

Benodigdheden
immersion blender, food processor or blender

Ingrediënten

2 eggs
250 ml (1 cup) coconut milk (or other plant-based milk of your choosing)
130 g (7/8 cup) whole-grain flour
2 tbsp cacao powder
2 tsp baking soda
1 tsp apple cider vinegar
3 pinches salt
1 tsp vanilla (unsweetened)
ghee or coconut oil, for frying

Topping (optional)

1 tbsp coconut yogurt
1 banana



Tip: Try it with a big spoonful of peanut butter and some banana-coconut cream on top.
Bereiding
Beat the eggs in a mixing bowl until light and fluffy and add the milk. Add all the remaining ingredients and beat with a whisk until fully combined. Heat a frying pan on medium-high heat. Add a bit of ghee or coconut oil to the pan. Using a ladle, spoon a small amount of batter into the pan. Tilt the pan back and forth to spread the batter evenly across the pan. Cook the pancake on medium-high heat on both sides. Repeat with the remaining batter and stack them up. Optional: Puree the coconut yogurt and banana in a blender. Pour the mixture over the pancakes and sprinkle with cinnamon.

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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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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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Overnight blueberry oats

Overnight blueberry oats

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Looking for an easy and healthy breakfast option that doesn’t require you to spend a bunch of time in the kitchen in the morning? Overnight oats are your answer. They’re super easy to make and all the prep that’s required is done the night before. The only thing you need to do in the morning…

Bereidingstijd
10 minutes (+ overnight)

Portie
2

Houdbaarheid
2 days (in the refrigerator)

Benodigdheden
saucepan

Ingrediënten

300 ml (1 ¼ cups) macadamia milk (or other plant-based milk of your choosing)
100 g (heaping 1 cup) whole oats
2 pinches vanilla powder (unsweetened)
a pinch of salt
2 tbsp grated coconut
100 g (1 cup) frozen blueberries



An easy and healthy start to your day!
Bereiding
Combine half the milk, oats, vanilla powder, salt and grated coconut in a small bowl and repeat with the other half of the ingredients in a second small bowl. Cover both bowls and place them in the fridge overnight. The next morning, give the oat mixtures a quick stir. Place the frozen blueberries in a saucepan on medium heat. Stir until the berries soften. Divide the berries on top of the two portions of oats and add a drop or two of maple syrup if you’d like. So tasty!

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Creamy tomato soup

Creamy tomato soup

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I didn’t eat much tomato soup as a kid. My parents would usually make vegetable or ox-tail soup. And when I was at university, I used to eat canned soup (haha), which is, of course, much less tasty. But now that I know how to make soup that tastes this yummy, I eat it all…

Bereidingstijd
15 minutes

Portie
1,5 liter

Houdbaarheid
3 days in the fridge in an airtight container

Benodigdheden
grater
food processor or blender (optional)

Ingrediënten

100 g (2/3 cup) cashews
2 medium onions
3 cloves garlic
½ red chili pepper (or to taste)
1 kg (+/- 4-5 cups chopped) vine-ripened tomatoes
100 g (2/3 cup) yam (sweet potato)
1 tsp black pepper
1 tsp salt (or to taste)
1 tsp thyme (optional)
15 g (a small handful) fresh basil leaves
ghee, for sautéing
veggie balls (optional)



Tip: I always love this soup with veggie balls. Try it!
Bereiding
Soak the cashews in water for at least an hour. Finely chop the onion, garlic and the red chili pepper (after you remove the seeds). Sauté the onion in ghee until glassy and then add the garlic and chili pepper and continue sautéing. Rinse the tomatoes, cut them into quarters and add them to the pan after the garlic and chili have been cooking for about a minute. Stir well to combine and allow the mixture to simmer for 10 minutes. In the meantime, blitz the cashews and 100 ml (scant ½ cup) water in a food processor until creamy. Add the tomato mixture, the cashew cream and 500 ml (2 cups) water to a large pan. Grate the yam (sweet potato) into the soup. Simmer for another 10 minutes. Add the remaining herbs and salt and pepper. Then, blend the soup until smooth. Now it’s ready to serve!

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Veggie balls

Veggie balls

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This week I made a beeline to the kitchen to make… Veggie balls! This version is super easy to make. They’re delicious in soup, on skewers on the BBQ, or as a snack, dipped in mayo.

Bereidingstijd
25 minutes

Baktijd
5 minutes

Portie
24 balls

Houdbaarheid
3 days in the fridge

Benodigdheden
food processor (recommended) or blender
fine grater
small frying pan

Ingrediënten

1 large onion (or two small ones)
4 cloves garlic
300 g (scant 2 cups) tempeh
½ tsp salt
1 tsp ground coriander
1 egg
100 g (about 1 cup, grated) hard goat cheese
two small handfuls fresh basil leaves
4 tbsp ghee (or coconut oil), for frying



These veggie balls are delicious in soup or on skewers on the BBQ!
Bereiding
Finely chop the onion(s) and garlic. Sauté in a frying pan with the tempeh, salt and coriander in a bit of ghee or coconut oil. Allow to cool. In the meantime, grate the goat cheese. Combine the cheese with the other ingredients in a food processor or blender. Once blended, roll the mixture into balls about the size of falafel balls. Fry them in two shifts in a pan with ghee for about two minutes until nicely brown on all sides. Place the balls on a few sheets of paper towel or in a sieve to allow any remaining oil to drain off.

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Cheesecake

Cheesecake

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This cake has it all! It’s my favorite when I’m craving something tangy, savory, and sweet. What’s more: this cake looks fantastic too. It really steals the show, especially when you tell your guests that they can enjoy it guilt-free. If there are leftover, you can store the cake in the freezer for the next…

Bereidingstijd
60 minutes

Portie
12 servings

Houdbaarheid
Up to 5 days in the fridge or up to 5 months in the freezer

Benodigdheden
blender
springform pan (10”, or 24cm, in diameter)

Ingrediënten

Filling
4 cups (600 g) raw cashews
1 cup (240 g) coconut oil, plus extra for greasing
2/3 cup (160ml) lemon juice
¾ cup (180ml) agave syrup
½ cup (120 ml) water
pinch of sea salt
2 teaspoons pure vanilla extract

Crust
2 cups (300g) almonds
2 cups (300g) dates, pitted

Topping
4 tablespoons (60g) cherry jam, no sugar added



This cake has it all!
Bereiding
To make the filling, soak the raw cashews in water to cover for at least an hour. Drain.
Meanwhile, make the crust by pulverizing the almonds and dates in a blender until finely ground. Grease the springform pan with a bit of coconut oil and press the almond-date mixture into the bottom, covering the entire surface. Clean out the blender.
Combine the drained cashews with the other filling ingredients in the blender. Blend until creamy, then pour the filling over the crust. Put the cake in the freezer overnight and then thaw for about 3 hours in the fridge the next day. Spoon the cherry jam on top of the cake and it’s ready to be served and enjoyed thoroughly!

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Cheesecake

Cheesecake

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This cake has it all! Mijn favoriet als ik zin heb in iets fris, hartigs en zoets. De taart ziet er bovendien geweldig uit. Je gaat hier echt de show mee stelen, zeker als je vertelt dat je gasten de taart zonder al te veel schuldgevoel kunnen eten. Gaat ‘ie niet in een keer op?…

Bereidingstijd
60 minuten

Portie
12 stukken

Houdbaarheid
5 dagen in de koelkast of 3 maanden in de vriezer

Benodigdheden
blender of keukenmachine (voorkeur)
springvorm van 24 cm doorsnee

Ingrediënten

Bodem
300 gram amandelen
300 gram (medjool) dadels, pitten verwijderd
Snufje zeezout 

Vulling
600 gram rauwe cashewnoten
240 gram kokosolie, plus extra
160 ml citroensap
180 ml ahornsiroop
125 ml water
snufje zeezout
1 tl vanillepoeder, ongezoet

Topping
4 el (kersen)jam, suikervrij
Of 2 handjes blauwe bessen in blender of keukenmachine en mix! 😉



This cake has it all!
Bereiding
Week de rauwe cashewnoten minimaal 6 uren in water. Maak in de tussentijd de bodem door de amandelen , dadels en zout in de blender fijn te mixen. Vet een springvorm in met wat kokosolie en druk vervolgens het amandel-dadelmengsel op de bodem, totdat deze helemaal bedekt is. Maak de blender schoon. Als de cashewnoten geweekt zijn, mix je ze met de andere ingrediënten van de vulling. Meng tot een romig geheel en schenk dit vervolgens over de bodem in de springvorm. Zet de cake een nacht in de vriezer en laat hem de volgende dag ongeveer 3 uur op temperatuur komen in de koelkast. Schep met een lepel wat (chia)jam in het midden van de cake of mix twee handjes blauwe bessen in de blender of keukenmachine en doe het er boven op. Je cake is nu klaar om te serveren en om er heel erg van te genieten! Gaat ie niet in één keer op? Je kunt 'm in de vriezer bewaren tot een volgend feestje.

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Broccoli burgers

Broccoli burgers

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Mmm… Veggie burgers are one of my favorite things to eat! They’re not only super tasty, but eating them also helps you incorporate more vegetables into your diet. Broccoli is full of vitamins and minerals and also helps the body to rid itself of toxins. These delicious, fresh broccoli burgers are both healthy and super…

Bereidingstijd
40 minutes

Portie
+/- 16 mini-burgers or 3 servings

Houdbaarheid
2 days in the fridge

Benodigdheden
food processor or blender
large frying pan

Ingrediënten

3 organic eggs
1 head of broccoli (approx. 400 g or 2 heaping cups broccoli florets)
100 g (1 cup) almond flour (or other flour like spelt or buckwheat)
60 g (2/3 cup) hard goat cheese, grated
1/2 tbsp organic vegetable bouillon powder
1 tsp ground coriander
1 tsp cumin
1 medium red onion
1/2 red chili pepper
2 cloves garlic
coconut oil, for frying



Broccoli is full of vitamins and minerals and also helps the body to rid itself of toxins.
Bereiding
Lightly beat the eggs in a large mixing bowl using a fork. Rinse the broccoli, separate the florets and finely chop the stem. Transfer the broccoli to a food processer (or blender) and blitz until the broccoli is finely ground. Combine the broccoli with the almond flour, grated cheese, bouillon powder, coriander and cumin in the large mixing bowl with the beaten eggs. Finely chop the onion and the red chili pepper (removing the seeds, if you prefer) and add them to the broccoli mixture. Using a garlic press, press the garlic cloves directly into the bowl. Knead the mixture until a sticky dough is formed. Heat two teaspoons of coconut oil in a large frying pan. Spoon one tablespoon of the broccoli mixture into your hand, press it flat into a patty and place it in the pan. You should be able to cook about four mini-burgers at a time. Flip the burgers about three to four minutes in, when the underside is golden brown and then cook for another three to four minutes. Repeat this process until all the ‘dough’ has been used up. They’re delicious served with a little bit of green pesto!

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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.

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Crunchy Crackers

Crunchy Crackers

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Making your own crackers means you know exactly what goes into them and that you can make them so much more nutritious than the crackers or crisp bread you buy in stores. On top of all that, they are so much tastier! I often eat these delicious, crispy bread-alternatives at lunch with homemade hummus or…

Bereidingstijd
15 minutes

Baktijd
45 minutes

Portie
12

Houdbaarheid
1 week in een afgesloten trommel

Benodigdheden
rolling pin
oven

Ingrediënten

3 heaping tbsp pumpkin seeds
3 heaping tbsp sunflower seeds
3 heaping tbsp flax seeds
7 tbsp sesame seeds
3 heaping tbsp puffed amaranth
3 heaping tbsp rolled oats
80 g (3/4 cup) rye flour
90 g (3/4 cup) buckwheat flour
1 tsp baking powder
1½ tsp salt
2 tbsp coconut oil
125 ml (1/2 cup) water



Tip: Dip them in some homemade hummus or guacamole. Yum!
Bereiding
Preheat the oven to 170°C. Combine all the ingredients together in a bowl and slowly add 125 ml water, bit by bit, until the dough begins to stick to itself. Lay a sheet of parchment paper on a baking sheet, place the dough on top and use a rolling pin to flatten it out. Using a knife, score the dough into small rectangles. Place the baking sheet in the oven and bake the crunchy crackers for 45 minutes. Serve with hummus or another savory spread. Enjoy!

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Dahl Soup

Dahl Soup

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In New York there is a street made up only of Indian restaurants. So great. When I’m in the city, I always visit one and order a filling Indian lentil soup. That’s the inspiration for this soup. With lentils, sweet potato and all sorts of aromatic herbs, this soup is extra healthy. A delicious, satisfying…

Bereidingstijd
15 minutes

Kooktijd
20 minutes

Portie
2 liter

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

Benodigdheden
big pan

Ingrediënten

1 medium red onion
2 cloves garlic
coconut oil, for frying
2 tsp veggie powder mix 
180 g (1 ¾ cups) red lentils
2 medium sweet potatoes
2 green onions
3 medium carrots
½ tsp laos powder
½ tsp cardamom powder 
½ tsp curry powder
1 tsp turmeric powder 
1 tsp coriander powder 
1 tsp cumin powder 
a pinch of cayenne pepper



When I’m in New York, I always order a filling Indian lentil soup.
Bereiding
Finely chop the red onion and garlic. Sauté the onion for a minute in coconut oil in a soup pot. Add the spices and garlic and sauté for another two minutes. Add 1.5 liters (6 cups) water and the bouillon cubes and bring to a boil. Rinse the lentils in a sieve using cold water, then add them to the boiling bouillon. Next, grate one sweet potato. Chop the other sweet potato and the carrots and thinly slice the green onions. Once the lentils have been on the stove for five minutes, add the other vegetables. Let the soup cook for about 15 minutes until the lentils and all the vegetables are done. Then simmer the soup on low heat for an additional 10 minutes. Garnish with extra sliced green onion if you wish.

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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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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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Pumpkin quinoa curry

Pumpkin quinoa curry

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I’m always in for a party. Especially when there is dance music! Maybe you think that, me as a #powerfoodie, I always reject any alcoholic drinks or bites. Nothing could be further than the truth. When there is something to celebrate, I’m going for it. So pass it on with that big bowl of fresh…

Bereidingstijd
45 minutes

Portie
4

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
wok / frying pan

Ingrediënten

150 g quinoa (3/4 cup)
1 vegetable stock cube
2 small butternuts (ca. 900g)
½ eggplant
1 green pepper
2 red onions
200 g mushrooms (1 cup)
1 tbsp coconut oil, for baking
400 ml coconut milk
8 tbsp red curry paste
2 handfuls fresh parsley
2 handfuls fresh coriander
1 lime



The perfect dish after a long night of party!
Bereiding
Cook the quinoa in boiling water (according to package instructions) with the bouillon cube, drain and let it stand for 10 minutes. Clean the butternut, eggplant, pepper, onions and mushrooms and cut them in small pieces. You don’t need to peel the butternut. Cook all the vegetables in a frying pan or a big cooking pan on high fire. Start with the butternut and eggplant and add the rest. After 10 minutes add 50 ml water, curry paste and the coconut milk. Let it simmer until the butternut is soft. Add some extra water when it becomes too dry. Chop the parsley and coriander and stir it through the dish. Serve the curry in deep plates, put the quinoa on top and sprinkle your dish with some lime.

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Beet tofu dip

Beet tofu dip

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Yumm! This beet tofu dip is one of my favorite spreads. Nowadays you can find several spread options in the supermarket but it is so easy to make it yourself. In no time you have your own delicious, homemade and healthy spread for on a crispy cracker or toasted spelt bread. Tip: dip it with…

Bereidingstijd
ca. 5 minutes

Portie
small jar

Houdbaarheid
Up till 5 days in the fridge

Benodigdheden
blender

Ingrediënten

200 g tofu, organic (4/5 cup)
200 g cooked beets (4/5 cup)
1 teaspoon appelcider
1 teaspoon cinnamon
1 tablespoon lemon/limejuice
1 tablespoon tahin
1 pinch of salt
½ teaspoon black pepper



Dip it with raw veggies for a perfect healthy party snack!
Bereiding
Put everything in a blender and mix it to a creamy texture.

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Cashew brekkie bowl

Cashew brekkie bowl

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This is a not-too-sweet, fresh, fruity breakfast option for warmer days. I love to start my day with it. The nuts and oatmeal keep me feeling full for quite a while, and the fruit is the perfect finishing touch! Enjoy!

Bereidingstijd
15 min.

Portie
2 serves

Houdbaarheid
2 days in the fridge

Benodigdheden
Blender

Ingrediënten

70 g cashews
80 g oatmeal
150 g strawberries
150 g coconut yogurt
50 ml water
¼  tsp vanilla powder (unsweetened)
¼ tsp cinnamon
½ lemon

Topping
Passion fruit
Chopped apple



A creamy kick-start brekkie for everyone!
Bereiding
Soak the cashews in a bowl with ample water for at least two hours. (You can also soak them overnight the night before). This ensures that the cashews are nice and soft and puree well. Rinse and drain the cashews, combine with the oatmeal, strawberries, yogurt, water, vanilla and cinnamon in the blender. Squeeze the juice of the half lemon into the blender and process until smooth and creamy. Pour the mixture into two bowls and top with your favorite fruit to serve.

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Beet salad

Beet salad

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For me, the fall is always a time for taking stock and letting go. I take some time to reflect on what has happened in the past year and try to make room for new ideas to emerge. Because of this, my eating patterns also change, funnily enough. I start getting ready for winter, which…

Bereidingstijd
15 min.

Kooktijd
15 min

Portie
servings 4

Houdbaarheid
2 days in an airtight container in the fridge

Benodigdheden
pot, pan, large serving dish


Ingrediënten

7 beets (cooked)
300 g red or white quinoa
1 organic bouillon cube
3 cloves garlic
1 shallot
2 tsp rosemary, dried or fresh
200 g feta, cubed
2 inches ginger, minced
200 g olives
2 stalks celery, chopped
2 tsp turmeric
3 sprigs fresh thyme
200 g organic tofu
1 tbsp coconut oil
2 tbsp tamari
sea salt and pepper
a small handful walnuts (optional)



I’m heading into winter relaxed and healthy. How about you?
Bereiding
Cook the quinoa in water (according to package instructions) with the bouillon cube and allow to cool. Chop the tofu, marinate it in the tamari and set aside.
Chop the beets, feta, celery and the shallot and add to a bowl.
Then mince the garlic and ginger and combine with the rosemary and turmeric and add to the bowl with the other ingredients.
Sauté the tofu in coconut oil until lightly browned. Add the feta, olives and tofu to the other ingredients. Toss to combine using your hands or a spoon and, finally, give the thyme a smash using a mortar and pestle and sprinkle it over top of the salad. Enjoy!

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Chocolate Banana Bread

Chocolate Banana Bread

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After much trial and error, I’ve done it! The ultimate chocolate banana bread recipe! It’s perfectly moist and while it’s fantastic as a snack, it makes an even better breakfast. I make my slices extra thick and take them to go in a little bag. © Cameron studio, Lieke Heijn & Pim Janswaard

Bereidingstijd
15 min.

Baktijd
45 min

Portie
1 loaf

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

Benodigdheden
small loaf pan (20 x 10 cm)
parchment paper

Ingrediënten

coconut oil for greasing
3 tbsp chia seeds
4 tbsp cacao powder
350 g (peeled) ripe bananas
120 ml oat milk
120 ml coconut oil, melted
1 tbsp lemon juice or apple cider vinegar 
5 Medjoul dates
200 g oat – or quinoa flour (or other flour of your choosing)
1 tsp vanilla powder, unsweetened
2 tsp baking soda
1 tsp salt



Bereiding
Preheat the oven to 180°C. Grease the loaf pan with coconut oil and line the bottom of the pan with parchment paper. Be sure to grease the paper as well.

Soak the chia seeds in 150 ml water for about 15 minutes. In the meantime, process the bananas, oat milk, melted coconut oil and lemon juice in the blender. Remove the pits from the dates and add them to the banana mixture. Blend again until smooth and creamy.

Next, add the dry ingredients to a mixing bowl and stir to combine. Add the ‘wet’ mixture and stir well. Finally, add the soaked chia seeds and stir again until the mixture is combined thoroughly.

Transfer the batter to the loaf pan. Place the pan in a pre-heated oven for about 45 minutes. Make sure you check on your banana bread every so often as it bakes. When it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes. Then, remove the bread from the pan and allow it to cool fully on a cooling rack.

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Green juice

Green juice

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Super healthy! Here’s a shot that gives your immune system a boost, gets your motor running and quenches thirst. Ginger and apple make this juice very refreshing and pineapple makes it nice and sweet. This juice will keep in the fridge for three days, which makes it easy to take a little bottle of it…

Bereidingstijd
15 min.

Portie
500 ml

Houdbaarheid
1 day in a bottle in the fridge

Benodigdheden
centrifugal juicer or slow juicer; blender


Ingrediënten

1 fennel bulb
2 apples
1 cucumber
2 celery stalks
1 pineapple spear
1 lemon
a thumb length of ginger



Early mornings, oversized shirts, messy hair, Vogue & green juice
Bereiding
Rinse and clean the fennel, apple, cucumber, celery and ginger, chop them into pieces and process in the juicer. Slice the lemon in half and squeeze its juice out into a blender. Add the pineapple and the vegetable juice to the blender and mix until frothy and green.

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Hot guac!

Hot guac!

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This one is always a big hit! I’ll often make this avocado-based dip for a party, as an appetizer or for a BBQ with friends. The only downside? The bowl is usually empty within a minute or two. Everyone loves it! It’s also great on a crunchy cracker or rice cake for lunch or as…

Bereidingstijd
15 mins

Portie
1 bowl

Houdbaarheid
direct serveren

Benodigdheden
mortar and pestle or fork

Ingrediënten

5 avocados
2 sun-dried tomatoes
1 jalapeño (or more ;))
1 medium onion
2 tbsp extra virgin olive oil
1 tsp lime juice (you can add more if you like)
a small handful parsley or cilantro
a pinch of sea salt



If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with. - Jason Mraz
Bereiding
Halve the avocados, remove the pits and spoon the flesh in to a bowl. Mash until smooth using a mortar and pestle or just a fork. Finely chop the tomatoes, jalapeño, onion and the parsley or cilantro. Combine with the avocado, adding the olive oil, lime juice and salt. Stir until creamy and well combined. Transfer the mixture to a nice serving dish and garnish with a bit of chopped onion, tomato and parsley. Time for a dip!  

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Chocolate bowl

Chocolate bowl

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Last week I was lying on the beach in my bikini, and now I’m back enjoying the lovely, albeit slightly cooler Amsterdam. I always love coming back to the office, seeing everyone and starting to devise all sorts of new plans. Mini-vacations always leave me energized and ready to go. Know what I mean? I…

Bereidingstijd
10 mins.

Portie
1 bowl

Houdbaarheid
1 day in the fridge

Benodigdheden
Blender

Ingrediënten

2 frozen bananas
2 tbsp (raw) cacao powder
1 tbsp almond butter (or mixed nut butter)
220 ml oat milk (or other plant-based milk of your choosing)
2 pinches vanilla powder, unsweetened

Topping:
Small handful granola 
Grated coconut
Cashews
Small handful fresh berries (I used red currants)



Chocolate bowl. Always a good way to start the day
Bereiding
1. Add all the ingredients for the banana mixture to the blender and process until light and creamy.
2. Transfer the mousse to a nice bowl and garnish with the toppings.

Too much for one? Share with someone or pour half in a container and save it for the next day. (N.B. The banana will melt if you store it in the fridge, so the mixture will become more of a smoothie than a bowl, which is also tasty! ;) ).

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Lemon bars

Lemon bars

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It’s summer! And that means it’s time to treat ourselves to some delicious, fresh dishes. I have a favorite recipe for every season and although my quinoa salad has received the honor for the past two years (it’s still in the top 10), right now, my lemon bars are taking the cake… Why not give…

Bereidingstijd
10 minutes

Baktijd
70 minutes

Portie
makes approx. 10 bars

Houdbaarheid
4 days in the fridge, max 3 months in the freezer

Benodigdheden
grater
square or rectangular baking dish (+/- 17” x 13”)

Ingrediënten

Crust
1 ½ cups wholegrain spelt flour (or other wholegrain flour of choice)
1 teaspoon baking soda
a pinch of sea salt
1/3 cup maple syrup
½ cup coconut oil, softened
1 tablespoon lemon juice

Filling
4 eggs
2 tablespoons lemon zest (approx. 1 organic lemon)
2 tablespoons wholegrain spelt flour
1/3 cup freshly squeezed lemon juice (approx. 4 lemons)
1/3 cup maple syrup
1 ¾ cups blueberries

Garnish with fresh blackberries and chia jam (optional)




Right now, these lemon bars are taking the cake. I love them!
Bereiding
Preheat the oven to 350F. Combine the dry ingredients in a mixing bowl, stir well and add the remainder of the crust ingredients. Stir again and transfer to the baking dish. Bake in the oven for 20 minutes and then allow it to cool. Meanwhile, beat the four eggs from the filling, in a mixing bowl until fluffy, zest the lemon and add all the filling ingredients with the exception of the blueberries to the beaten eggs and stir to combine. Sprinkle the blueberries over the cooled crust and pour the filling over top. Reduce the temperature of the oven to 320F and bake for about 50 minutes. Once done, allow to cool for approximately 20 minutes and then refrigerate for six hours for best results. Garnish with fresh berries, blackberries and chia jam and slice into bars. Yummy!

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Red pesto

Red pesto

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That’s hot! This red pesto is made with sundried tomato and a red chili pepper. What I love about pesto is not only that you can incorporate it into any number of dishes and salads, but you can also just spread it onto a cracker. This red pesto is my new favorite, second only to…

Bereidingstijd
15 minutes

Portie
1 jar

Houdbaarheid
4 days in the fridge

Benodigdheden
(Immersion) blender or food processor
Mortar and pestle


Ingrediënten

1 clove garlic
1/2 red chili pepper
100 g sundried tomatoes
1 tbsp extra virgin olive oil
a small handful of raw cashews
1 tsp oregano, dried 
a pinch of sea salt and black pepper
2 small handfuls of fresh basil leaves



Bereiding
Place the garlic, red pepper (without seeds if you prefer), sundried tomatoes, olive oil and the cashews in the food processor or in a tall measuring cup if you’re using an immersion blender and process until finely ground. Add the oregano, sea salt and pepper and blend again. Using the mortar and pestle, finely grind the basil leaves and stir them into the pesto. If the mixture is too dry, add a bit more olive oil. Transfer the pesto to a nice bowl and garnish with a few, small basil leaves.

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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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Rhubarb Breakfast Crumble

Rhubarb Breakfast Crumble

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As a kid, I almost never ate rhubarb. Once in a while my parents would add a bit to my morning oatmeal with a bit of honey on top. But that was about it. I saw some rhubarb on sale again last week and decided to get myself some and start experimenting. And tadaa! This…

Bereidingstijd
15 min.

Kooktijd
30 min.

Portie
1 dish

Houdbaarheid


Benodigdheden
small ovenproof dish (21 x 15 cm)


Ingrediënten

Filling
250 g rhubarb
225 g (frozen) strawberries
125 g (frozen) blackberries
1 tbsp oat flour (or other flour of your choosing)
1 ½ tsp cinnamon
2 tbsp date syrup or maple syrup
1 orange

Topping
50 g coconut oil
100 g oats
a pinch of sea salt
1 tbsp date syrup
1 tsp vanilla, unsweetened
coconut yogurt (optional)



I like this crumble the best cold.
And it’s even tastier with a dollop of coconut yogurt!
Bereiding
Preheat the oven to 180°C. Finely chop the rhubarb and boil it in 50 ml water for five minutes on low heat. Transfer the rhubarb to the ovenproof dish and add the strawberries, blackberries, oat flour, date syrup and cinnamon. Squeeze the juice out of the orange into the dish and toss the ingredients to combine.
To make the topping, melt the coconut oil and combine both with the oats, sea salt, date syrup and vanilla in a bowl. Stir well and sprinkle over top of the filling. Place the dish in the oven and bake for 30 minutes. Remove from the oven and allow it to cool for 15 minutes before serving. It will stay warm for about an hour.

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Get up & go muffins

Get up & go muffins

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Lately I’ve been eating these super healthy muffins in the early morning. I make them in my free time so that I can just grab one in the morning on my way out the door. The ripe mango makes them nice and sweet and moist, and guess what, there’s even zucchini in there, which makes…

Bereidingstijd
10 min.

Kooktijd
30 mins.

Portie
6 muffins

Houdbaarheid
best eaten right away or keep them for 3 months (in an air-tight container) in the freezer

Benodigdheden
Muffin tin
Blender


Ingrediënten

– 2 organic eggs
– 140 g zucchini
– 200 g (sprouted) whole spelt flour (or oat flour)
– 40 g coconut oil, softened
– ½ tsp vanilla
– 1 tsp baking powder
– 1 tbsp coconut blossom sugar, optional
– 1 tsp cinnamon
– 240 g mango



It's cupcake o'clock!
Bereiding
1. Preheat the oven to 180C and grease the muffin tin with some coconut oil.
2. Grate the zucchini, peel the mango and remove the stone.
3. Combine the two eggs, the softened coconut oil and the mango in the blender and process until creamy.
4. Transfer to a mixing bowl, add the remaining ingredients and stir well. Fill the muffin forms with the batter and bake in the oven for 30 minutes.
5. Allow the muffins to cool and top with some coconut cream or chia jam!

Enjoy!

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Kale pesto

Kale pesto

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Do you guys still remember my recipe for ‘old skool’ pesto? I came up with it two years ago, back when my first cookbook came out (time flies when you’re powercooking!). I’m still crazy about toppings and dressings and this pesto has remained one of my favorites. Every Sunday I make a new batch to…

Bereidingstijd
10 min.

Kooktijd
-

Portie
ca 350 g, 6¼ cup

Houdbaarheid


Benodigdheden
Foodprocessor

Ingrediënten

150 g, 2 cups kale, raw, chopped
2 tbsp lemon juice
100 g, 1 cup hard, young goat’s cheese
50 g, ½ cup pecans or walnuts
1 clove garlic
50 ml, ¼ cup extra virgin olive oil
1 pinch cayenne pepper
a pinch of sea salt, to taste



Tip: kale is in season and cheapest in the winter months.
Bereiding
Finely grind all the ingredients using a food processor. Taste and season with a bit of extra sea salt and lemon juice. Transfer to a mason jar and store in the fridge. The pesto will keep for a maximum of five days.

I like the pesto best on a crunchy cracker, but it can also be added to salads and pastas. What about you? Tag your powerfood creation on Facebook, Instagram and Twitter using my hashtag #renskroes and @renskroes so that I can see them too!

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Gingerbread Men

Gingerbread Men

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These little guys – gingerbread men – aren’t as well known in the Netherlands as they are in the US (where people are crazy about them). This isn’t the traditional recipe (which shouldn’t surprise you, coming from me!) as these cookies are free of refined sugar and gluten. They are, however, no less tasty! I…

Bereidingstijd
75 min.

Kooktijd
13 min.

Portie
10 cookies

Houdbaarheid


Benodigdheden
Food processor
Large mixing bowl
Large gingerbread man cookie cutter

Ingrediënten

150 g Medjool dates
100 ml maple syrup
1 egg
50 g/ml melted coconut oil
250 g almond flour
100 g oat flour
2 heaping tsp mix for spiced cookies
½ tsp vanilla powder, unsweetened
2 tsp baking soda



If you feel like it, you can always decorate them once they’ve
cooled!
Bereiding
1. Remove the pits from the dates and combine them with the maple syrup, egg and melted coconut oil in the food processor. Mix until smooth and fluid.

2. Then combine the flours, spices and baking soda in a mixing bowl and stir well. Add the wet mixture to the dry ingredients and stir well once again. The dough will remain quite sticky due to the maple syrup and coconut oil. Form the dough in to two smaller balls and leave them to rest in the fridge before rolling the dough and cutting the cookies.

3. Preheat the oven to 180°C. Roll the dough out on to a smooth surface that’s been lightly sprinkled with oat flour. If the dough is still really sticking to your hands, you can always add a bit more flour. Roll the dough out until it is about 3 cm thick. Cut out the cookies using your cookie cutter.

4. Place the cookies on the baking sheet about 2.5 cm apart from one another. Bake the cookies for about 12 minutes. The cookies are done when the edges begin to brown. Remove the cookies from the oven and let them cool on the baking sheet.

Keep the cookies in an airtight container. They will keep for about four days.

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Christmas Breakfast Cake

Christmas Breakfast Cake

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Oh how I love Christmas, especially Christmas breakfast. You can just go to town and eat whatever you want… Think pies, Christmas stollen and… Cake! Since I’ll be abroad this holiday season, I’ve already tested and approved this recipe for you ahead of time. I’m telling you… It’s delicious! And it’s a really nice treat…

Bereidingstijd
20 min.

Baktijd
ca. 40 min.

Portie
Serves 12

Houdbaarheid
3 days (in an air-tight container) & 3 months in the freezer

Benodigdheden
blender
Bundt cake tin (16,5 cm)
oven

Ingrediënten

350 g yams/sweet potatoes
3 eggs
100 g almond flour
100 g oat flour
2 tsp baking soda
a pinch of sea salt
½ tsp nutmeg
1 tsp cardamom
½ tsp powdered or freshly grated ginger
100 ml maple syrup
1 tsp lemon juice
refined coconut oil, for greasing



Fill your heart with X-mas songs, cakes and drinks and soak in the beautiful snow. Merry Christmas to you!
Bereiding
1. Peel and cook the yams fully. Transfer the yams to the blender and puree. Spoon the puree into a bowl and allow it to cool. In the meantime, preheat the oven to 180C.
2. Beat the eggs in a bowl until frothy.
3. In a separate bowl, combine the flours, baking soda and sea salt as well as the spices. Stir well.
4. Add the maple syrup, cooled yams, lemon juice and eggs. Mix well.
5. Grease the Bundt cake tin using coconut oil. Transfer the cake batter to the tin and bake in the preheated oven for 30-40 minutes. Check the cake for doneness using a toothpick toward the end of the cooking time. Remove the cake from the oven and allow it to cool.
6. While you wait for the cake to cool, make the coconut cream (see ‘toppings’ for the recipe).
7. Remove the cake from the tin and serve the coconut cream alongside or on top of the cake. Tip: use a piping bag to ice the cake.

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Chocolate milk

Chocolate milk

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It’s very thirst quenching when you drink it cold, but you can also warm it up on the stove. It’s tasty nice and hot, but make sure it doesn’t actually come to a boil as this will destroy the nutrients in the milk. Picture: M.V. Voorbergen & styling: Marieke Verdenius for Jamie magazine

Bereidingstijd
5 min.

Kooktijd
2 min.

Portie
2 mugs

Houdbaarheid


Benodigdheden
Blender

Ingrediënten

600 ml oat milk, unsweetened
6 Medjool dates, pitted
2 tbsp cacao powder
1/2 tsp mix for spiced cookies, optional



I never met a chocolate I didn't like ;-)
Bereiding
Put the ingredients in the blender and process until a delicious chocolate milk is formed. You can warm it up in a pot on the stove, but make sure you don’t bring it to a boil as this will destroy the nutrients in the milk.

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X-Mas cupcakes

X-Mas cupcakes

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Skating on the Frisian lakes, throwing snowballs at the skating rink, making igloos, taking long walks in the snow… As a kid, I was always happiest at this time of year. There was always so much to do outside or in the village. And the inside our little country home was a great place to…

Bereidingstijd
30 mins.

Portie
8 cupcakes

Houdbaarheid
2 or 3 days

Benodigdheden
food processor or blender

oven 

piping bag

muffin tin

Ingrediënten

Cupcakes:
400 g oats
80 g coconut blossom sugar or palm sugar
50 g coconut oil, refined
2 tbsp date syrup
1 tsp baking soda
4 tsp speculaas spices (see recipe: toppings / or use gingerbread spice mix)
200 ml oat milk or other plant-based milk
3 tbsp psyllium husks (available at health food stores)

Frosting:
80 g coconut oil, refined
200 g cashew butter (see ‘topping’ recipe)
a pinch of vanilla powder, unsweetened
2 heaping tbsp strawberry jam, unsweetened
Date syrup, coconut blossom sugar or other sweetener, optional



you are a beautiful cupcake in the world full of muffins!
Bereiding
Preheat the oven to 390 Fahrenheit (200°C). Place all the cupcake ingredients in the food processor and blitz until creamy. Grease the muffin tin with coconut oil, spoon the mixture into the muffin forms and bake in the oven for 20 minutes. Wash out the food processor and place the ingredients for the frosting inside. Blend thoroughly. Transfer the frosting to the piping bag and allow it to firm up by putting it in the fridge for 15 minutes. Remove the cupcakes from the oven and ice with the frosting using the piping bag. Sprinkle with a bit of grated coconut!

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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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mix for spiced cookies

mix for spiced cookies

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During the colder months, there’s nowhere I’d rather be than in my cozy little kitchen baking Dutch treats (pepernoten (mini gingerbread cookies), ontbijtkoek, sweet muffins…). The wintery, spicy flavor that all these addictive sweets have in common comes from the Dutch speculaas spice mix that I always add to them. I used to just buy…

Bereidingstijd
5 mins.

Kooktijd
5 mins.

Portie
Small jar

Houdbaarheid


Benodigdheden
spice jar

Ingrediënten

8 parts cinnamon
2 parts ground gloves
2 parts nutmeg
1 part cardamom
1 part powdered ginger
1 part white pepper
1 part aniseed
1 part ground coriander



This spice mixture is warming, uplifting and it smells and tastes delicious... Reasons enough to add it to many recipes!
Bereiding
Use any unit of measure you choose, but make sure you keep the proportions in mind. Spoon the spices into the spice jar and mix well. Super easy!

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Golden milk

Golden milk

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Curcuma, kunyit, otherwise known as turmeric… You may have noticed that it is one of my favorite spices. In addition to the fact that it’s easy to incorporate into almost any dish, it’s also very good for you . And last but not least, it adds a beautiful warm color to your food and drinks. That’s…

Bereidingstijd
10 mins.

Portie
2 cups

Houdbaarheid
serve direct

Benodigdheden
sauce pan
tea sieve

Ingrediënten

600 ml almond or coconut milk, unsweetened
2 tsp turmeric powder (or freshly grated)
1 cinnamon stick or 1/2 tsp 
a pinch of sea salt 
½ tsp cardamom
a pinch of black pepper
1 tsp ginger, freshly grated the powdered form
2 tsp honey, optional



A glass of Golden Milk a day, keeps the doctor away!
Bereiding
Heat the milk in a saucepan and add the spices. Let the mixture simmer for 5 minutes. Then pour the mixture through a tea sieve into two mugs and squeeze a bit of honey in each one to sweeten. Now just sit back and relax…

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Chai-Chia Parfait

Chai-Chia Parfait

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Yum! This delicious breakfast is an adapted version of the banana chia pudding, which I eat at least once a week during warmer months. This version is perfect for fall and winter because of the delicious, warming ingredients like chai spices and autumn purée.

Bereidingstijd
4.5 hours.

Kooktijd
-

Portie
+/- 2 serves

Houdbaarheid


Benodigdheden
2 glasses

Ingrediënten

500 ml autumn purée or store-bought organic apple sauce (do add cinnamon)
3 tbsp chia seeds
1 tsp cardamom
2 pinches black pepper
1 tsp fennel seeds
½ tsp powdered ginger
6 tbsp coconut yogurt
½ apple
1 pomegranate
small handful raisins
homemade granola (optional)



Finish with a drizzle of maple syrup and a sprinkle of extra cinnamon!
Bereiding
Stir the chia seeds and the rest of the spices into the autumn puree. Stir well so that everything is evenly distributed. Place the mixture in the fridge for at least four hours (or as long as overnight). Then, divide the mixture between two cups. Slice the pomegranate in half, remove the seeds and add them to the purée. Pour the coconut yogurt on top. Chop the apple and top the parfait with the apple pieces, the raisins and the granola (see breakfast), if you’re using it.

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Autumn purée

Autumn purée

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Why does autumn make me so happy? Aside from the beautiful colors, the lovely light and the actually quite decent temperature, I find apples and pears (and actually most fruit) to be at their best right now. Coincidentally, my neighbor came by last week to give me a huge bag full of little apples and…

Bereidingstijd
10 min.

Kooktijd
30 min.

Portie
approx. 750 ml

Houdbaarheid


Benodigdheden
pot, blender

Ingrediënten

50 ml water
450 g pears
300 g apples
1 tsp cinnamon
1 tsp ginger, grated



Ohh yeah! In the fall, I make fresh apple and pear purée all the time.
Bereiding
Core the apples and pears and remove any brown spots. Put all of the ingredients in a pot and cook for about 30 minutes. Transfer the mixture to the blender and purée until smooth. Allow to cool and store in an airtight container in the fridge.

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Açaí Bowl

Açaí Bowl

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This delicious and super healthy bowl is already available on practically every street corner in New York and is appearing more and more often at hip lunch places in Amsterdam. Yay! But you can also make it easily at home. It’s much more fun and cheaper ; ) Verrry good with some homemade rawnola.  Info: The açaí…

Bereidingstijd
5 minutes

Kooktijd
-

Portie
serves 2

Houdbaarheid
serve direct

Benodigdheden
blender or immersion blender

Ingrediënten

2 frozen bananas
200 g frozen açaí
300 ml oat or almond milk
3 Medjoul dates

Toppings
2 small handfuls blueberries
2 tbsp grated coconut
4 small handfuls of rawnola



For best results, use a high-powered blender like a Vitamix; as the acai bowl base is thicker than a smoothie, blenders with lower horsepower may have trouble processing it.
Bereiding
Put the bananas, açaí, plant-based milk and dates (without pit) in the blender and process until thick and creamy. If the mixture is too thick, add another splash of plant-based milk. Transfer the mixture to a bowl and top with the remaining ingredients to serve. Enjoy!

Tip: Frozen pureed açaí is available at select grocery stores and at South American specialty stores. Bought a large package of frozen açaí? Let it thaw out a bit, cut it into pieces and store the pieces separately in bags in the freezer so that you can use them one at a time. You can also use two tablespoons of açaí powder, but you’ll need to add one extra frozen banana.

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Mayonaise | Rens Kroes

Mayonaise

Mayonaise

Mayonaise | Rens Kroes ,

Misschien niet het meest gezonde recept, maar een klodder mayo is altijd beter en lekkerder als je hem zelf gemaakt hebt. Mayonaise maken vergt wel wat geduld en het is elke keer spannend of hij de juiste dikte heeft. Mijn vader maakte het vroeger vaak zelf. Maar het was altijd maar de vraag of het…

Bereidingstijd
ca. 20 min

Portie
1 potje

Houdbaarheid
1 week

Benodigdheden
Vijzel
Staafmixer

Ingrediënten

3 teentjes knoflook
2 eierdooiers
1 el citroensap
1 tl gemberpoeder
1 tl mosterd
Zeezout en zwarte peper
200 ml rijstolie



Een klodder mayo is altijd beter en lekkerder als je hem zelf gemaakt hebt
Bereiding
Wrijf de knoflook met een vijzel fijn en doe hem in een maatbeker. Voeg de overige ingrediënten toe, behalve de olie. Zet er een staafmixer in en begin er tijdens het mixen met olie in te druppelen, totdat het mengsel wat dikker wordt. Daarna kun je de olie wat sneller toevoegen, totdat hij is helemaal is opgenomen. Voeg eventueel nog wat peper en zout toe. Ook heerlijk als aspergesaus bijvoorbeeld.

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Miso soup

Miso soup

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This is a very healthy and flavorful Japanese recipe. Miso paste adds its well-known flavor and an important ingredient is kelp – seaweed, which is healthier than just about anything. Not everyone likes seaweed though. I thought up this recipe that includes a whole bunch of extra vegetables and it’s so tasty that I have…

Bereidingstijd
10 min.

Kooktijd
30 min.

Portie
2 liters (4 pers.)

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

Benodigdheden
pan

Ingrediënten

5 sheets dried kombu (kelp)
2 liters water
6 tbsp shiro miso paste (bouillon)
3 green onions, thinly sliced
4 cloves garlic
½ yam (sweet potato)
1 ½ carrots
½ zucchini
175 grams mushrooms
4 tsp organic soy sauce, optional



You can buy shiro miso and kombu at organic, health food stores or Asian grocery stores in your neighborhood!
Bereiding
Soak the kombu in water for 10 minutes. Combine two liters of water and the shiro miso paste in a pot and slowly bring to a boil. In the meantime, finely chop the vegetables and add them to the pot. Press the garlic cloves into the pot. Remove the kombu from the water, slice it into small pieces and add to the soup. Simmer the soup for about 30 minutes on low heat. Serve in a nice soup bowl with a teaspoon of soy sauce if you wish. It’s ready to eat!

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Homemade cashew butter

Homemade cashew butter

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My favorite spread! Just like with mixed nut butter, I like to eat this best on a rice cake with avocado. I’ll also use this cashew butter as a topping for oatmeal or cookies. And sometimes, I just can’t resist dipping my finger directly in the jar… See the method here (using a food processor)…

Bereidingstijd
approx 20 min.

Portie
450 grams

Houdbaarheid
1 month in the fridge

Benodigdheden
food processor

Ingrediënten

450 grams raw, unsalted cashews
½ tsp vanilla powder
a pinch of Himalayan salt

(makes 2 jars, +/- 225 grams each)



This cashew butter keeps for quite a while, but I’m not sure it’ll last long enough for you to find out. It doesn’t in my house in any case!
Bereiding
Put all of the ingredients in the food processor and blitz until finely blended. This will take between five and 10 minutes in total and you will see that the nuts go through different phases in this time (see the photos above). The nuts will transform from coarse, grainy bits, into a fine meal and finally the oil in the cashews will be released. You need to keep processing until the mixture becomes fluid and creamy. Then you can spoon the butter into two small mason jars or one larger jar. “Mmm, tasty!”

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Crema Catalana

Crema Catalana

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That moment… The one when you crack that perfectly caramelized top layer with your spoon… I love this sweet treat!

Bereidingstijd
25 min.

Kooktijd
45 min.

Portie
serves 6

Houdbaarheid


Benodigdheden
6 small dishes
gas (crème brulèe) torch

Ingrediënten

4 egg yolks
1 whole egg
2 cans coconut milk
125 ml coconut cream (see ‘method’)
1 tbsp arrowroot
1 cinnamon stick
1 tsp vanilla, unsweetened
2 tsp lemon zest, organic
120 g coconut blossom sugar



I love this sweet treat!
Bereiding
Preheat the oven to 100°C. Warm one can (400 ml) of coconut milk in a saucepan on low heat. In the meantime, rinse the lemon and grate the skin to produce two teaspoons of zest. Add the zest, the cinnamon stick and the vanilla to the coconut milk and stir intermittently. Whisk together the egg yolks, the whole egg, 110 grams coconut blossom sugar and the arrowroot. Skim the cream (the top layer) off the top of the other can of coconut milk and add it to the egg yolk mixture. Remove the cinnamon stick from the coconut milk and add the milk to the egg mixture. Stir well and divide the mixture evenly into the six dishes. Then, place the dishes in the preheated oven for 45 minutes. Remove from the oven and place in the freezer for a few minutes until they firm up. Remove from the freezer, divide the remaining coconut blossom sugar across all six portions and caramelize using a torch. Sprinkle with a bit of lemon zest if you’d like and serve!

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Mayonnaise

Mayonnaise

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It might not be the healthiest recipe, but a dollop of mayo is always better for you and tastier if you’ve made it yourself. Making mayonnaise does require a bit of patience and there’s always a bit of anxiety as to whether or not you have achieved the right consistency. My father would often make…

Bereidingstijd
+/- 20 min.

Portie
1 pot

Houdbaarheid
1 week in the fridge

Benodigdheden
mortar and pestle
immersion blender

Ingrediënten

3 cloves garlic
2 egg yolks
1 tbsp lemon juice
1 tsp powdered ginger
1 tsp mustard
sea salt and black pepper, to taste
200 ml rice oil



A dollop of mayo is always better for you and tastier if you’ve made it yourself.
Bereiding
Finely crush and grind the garlic using a mortar and pestle and transfer to a glass measuring jug. Add the remaining ingredients, with the exception of the oil. Begin to blend using the immersion blender and add the oil drop by drop while the blender is running until the mixture has begun to thicken up. Once it has thickened, you can add the remaining oil a bit more quickly until it has all been incorporated. Bring to taste with salt and pepper. It makes a delicious addition to the asparagus sauce!

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Deviled eggs

Deviled eggs

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 Spring is in the air! The birds have made their journey back from the south to wake us up in the   morning with their songs. I’ve filled my balcony with blooming tulips and daffodils. Spring seems   to automatically give you more energy. Getting up every morning is a little bit easier and going   outside and…

Bereidingstijd
approx 20 min.

Portie
makes 12 deviled eggs

Houdbaarheid
1 day

Benodigdheden
Wisk
Bowl

Ingrediënten

1 ripe avocado
½tsp apple cider vinegar
2 tsp olive oil
½ tsp curry powder
1 tsp paprika
1 tsp tamari 
2 tsp mustard
a pinch of sea salt (optional
a [inch of black pepper
1 clove garlic



Tip: A fresh egg sinks and an older egg floats.
Bereiding
Hard-boil the eggs ahead of time so that they have cooled by the time you starting working with them. Peel the shells off the cold eggs and slice them in half lengthwise. Remove the yolks and transfer to a bowl. Place the ‘empty’ egg whites on a nice serving dish. Combine the yolks with the avocado, apple cider vinegar, olive oil, curry powder, paprika, tamari, mustard and salt and pepper, press the garlic using a garlic press and mix until smooth. Fill the ‘empty’ egg whites with the filling using a teaspoon or an icing bag. Garnish the eggs with a bit of chopped parsley or chives. Bon appétit!

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Canihua pudding

Canihua pudding

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You probably already know that we’re bigs fans of the recently famous quinoa. But now there’s something new on the market: canihua! It’s a highly nutritious seed that grows in the Andes, in Peru. The seed is also known as ‘baby quinoa’ due to its small size. Canihua, like quinoa, is gluten free, but contains…

Bereidingstijd
25 minutes

Portie


Houdbaarheid


Benodigdheden
an extra-fine sieve
two saucepans

Ingrediënten

85 grams canihua
½ tsp cinnamon
4 whole cloves
250 ml oat milk
80 grams brown rice flour
400 ml coconut milk
1 egg yolk
2 tbsp coconut blossom sugar (optional)
Berries (dried) and dried coconut (optional)



Tip: Don’t throw the egg white out! Use it for breakfast another day.
Bereiding
Rinse the canihua well in an extra-fine sieve. Transfer it to a saucepan and add the cinnamon, cloves and oat milk and bring to a boil on medium heat. Once the mixture is boiling, reduce the heat to low and simmer for about 15 minutes until all of the oat milk has been absorbed. Remove from the heat and take out the cloves.

Next, combine the coconut milk and the brown rice flour in a medium-sized saucepan and stir until a thick paste is formed. Then add the egg yolk and the coconut blossom sugar (if you’re using it) and turn the heat to medium. Keep stirring until a thick mixture has formed. Add the canihua and stir well to combine. Spoon into a medium-sized glass or a nice bowl, let it cool a bit and serve. It’s delicious with cranberries or blue berries and some dried coconut sprinkled on top!

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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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Homemade chocolate bars

Homemade chocolate bars

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When I discovered cacao butter and oil I started experimenting with this chocolate recipe. I made a bunch of chocolate pieces and now I can’t get enough! It’s a delicious recipe to prepare in your sweat pants, in no time you’ve made a big chocolate bar. Enjoy! 

Bereidingstijd
45 min.

Kooktijd
-

Portie
8 large pieces

Houdbaarheid


Benodigdheden
pie tin (square or heart shaped)

Ingrediënten

35 g cacao butter
4 tbsp coconut oil, unscented
2 heaping tbsp raw cacao powder
2 pinches vanilla powder, unsweetened
2 tbsp maple syrup
a pinch of cinnamon
50 g unsalted, raw macadamia nuts (or any other nuts)
1 handful goji berries (or other dried fruit)
4 tbsp puffed quinoa
a pinch of sea salt or Himalayan salt 



Tip: You can also experiment with other herbs and fruit like lime zest and a pinch of cardamom, for example. Anything goes!
Bereiding
Bring 1,5 liters of water to a boil. When it’s boiled you pour it into a big bowl. Add the cacao butter and coconut oil to another small bowl and then slowly place it in the bowl with hot water. When the butter and oil are melted, gently stir with a wooden spoon, but be careful: the mixture will be hot! Add the raw cacao powder, vanilla powder, maple syrup and cinnamon. Chop the macadamia nuts into small pieces and add to them as well. Stir and then pour into the pie tin. Sprinkle some goji berries, quinoa puffs and a small pinch of sea salt on top. Then cover with tin foil and put it in the freezer for 30 minutes. Then you can enjoy your own homemade chocolate bar! Don’t wait too long to eat it though because it will melt at room temperature. In case you are not able to finish the whole chocolate bar, or don’t want to share it (which I can totally understand), just put it back in the fridge or freezer. 

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Protein power!

Protein power!

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More and more people around me have started eating less meat and fish or have stopped eating them altogether. Even veganism, which used to be just a ‘hippie’ thing, is hot now. We are becoming more and more aware of what we eat and an increasing number of people are starting to realize that what…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Sweet Muffins

Sweet Muffins

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These gluten-free muffins are a perfect treat for anyone with a sweet tooth. You can take them on the road or serve them at a birthday party. A delicious sweet snack, but without the refined sugar. They are so good!

Bereidingstijd
20 min.

Kooktijd
35-40 min.