recipes

After 10 days of eating only brown rice and water, I had a good idea for pickles: green bean pickles.
Take 1100 gr. green beans, 300 gr onion, 150 gr carrot,5 cloves of garlic, 2 inches fresh ginger, 3 clove pods, 3 juniper berries, 3 leaves of laurel, 1 table spoon sauge, 1 tea spoon of thyme, 60 gr natural seasalt.Read more

Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.

2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots  included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.

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I was asked to write a rice milk recipe: how you make rice milk depends solely on your milk maker.
I use the soy milk maker from HomeMate, the D 54902. It is a very practical, simple and robust machine.
First I soak 80 grams (2,8 ounces) rice overnight (I use brown GABA rice), and put the rice together with 1,7 liter of water in my D 54902.
This milk maker has 3 positions: full bean, 5 cereals and mung bean. As I never make bean milk, I always use the position 5 cereals.Read more

Black beans are very good for the kidneys, and as I am going on a  diet, I wanted to make a bean paté  that was healthy and delicious.

-2 cups of black beans
-4 inches of kombu sea weed
-1/2 cup brown lentils
Soak overnight in 10 cups of water.
Add 1/2 celery, 1 onion, 1 carrot, 3 pieces of  garlic, 1 inch of fresh ginger, 1 tablespoon of thyme, a few leaves of fresh basil.

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A typical winter dessert and easy to make in only 10 minutes.

Ingredients:

1 red apple, a table spoon of tahin (sesame paste), a dash of salt, a teaspoon of cinnamon, a hand full of non bleached sultana's, a table spoon of sesame oil.
Take the apple, cut it in quarters, remove the core, sprinkle with the cinnamon powder and the salt.Read more

One of my favorites is "confit d'oignons" or onion marmelade.
Take 1 kg (2 lbs) onions, cut them diagonally, heat the pan (7), add a bit of sesame oil, add the onion, a bit of sea salt, put  on medium flame (4) and cover with the lid.
Keep it on the fire for 3 hours, check from time to time and let the water released by the onions escape a bit, otherwise you have a cooking process, what we want to avoid.Read more

A very good chocolate substitute is carob powder, it is much sweeter than chocolate, so it needs less sweetners. The carob tree is cultivated in the Mediterrenean area and is also called Saint John's bread because, according to tradition of some Christians, Saint John the Baptist subsisted on them in the wilderness.

If you dont live in the Mediterrean you can buy organic carob powder  in our shop.Read more

As most mustards are made with distilled vinegar, chemical food additives and even sugar, why dont we try to make our own mustard? There is no limit on creativity when you make home made mustard.
The technique is to soak the seeds overnight in a liquid, add the herbs you wish amd crush it very well in your mortar or blender.
Mustard plus your choice of vinegar makes a great hot dog mustard, while mixing beer with  mustard results in a hot deli-style mustard. Soaking it in white wine makes a Dijon-style mustard, and mustard seed  mixed with water produces a hot yellow mustard like you get in Chinese restaurants.Read more

As I had a craving for French fries yesterday, I bought some sweet potatoes.
In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables: considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC) 

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You all know by now that I am an addicted pickler, not only eating pickles but also making pickles give me this wonderfull Zen feeling, the feeling to create a universe, where veggies and enzymes, bacteries and humans become ONE.

I had a craving today: since I live in the tropics I never made bean pickles, so I went to the supermarket and bought some organic string beans (in the US you probably call it long beans).Read more

A note about the recipes you find here.

We have 2 kinds of recipes on this site:

- healing recipes: those are recipes which heal you, where ever you live what ever season it is for the moment, and these recipes are for the people who want to improve their health.Read more

Since I moved to South East Asia, I am amazed about the abundance of green vegetables here, so many kinds I never saw in Europe. As all is written in Thai, I was not even able to read the name. But now my Thai reading skills improve so this morning I went to the supermarket and I decided to try one of the veggies that were new for me, and I could read " pak ka na ", so I when I got home , I googled pak ka na and I saw the English name is kale. I asked Manee, a Thai girl how to prepare it and she told me to make Raad Naa. 

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I know most healthfoodies are agianst the use of the plants of the Solanaceae or nightshade family (tomatoes, potatoes, chili peppers, eggplant) because they are too Yin  but if you find a way to make it more Yang,  you can use it even as a medicine.

I call this one  tomato pesto: it is a paste made from dried tomatoes and herbs.

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 I was asked to put some more recipes online, so here a recipe for kimchi.
Kimchi, like other pickles is very easy food, as you can eat it right our of the fridge,no further preparation required. Good for on picknicks etc... .
Try to find organic vegetables as they ferment easier.Read more

Here a delicious recipe that I tried yesterday:

Besan (Chick Pea Flour) Omelette.

INGREDIENTS

2 cups besan (chickpea flour)

1 onionRead more