Let me sniff flowers
Feed me loads of fruits and veggies
Snack plate with tomato, radishes, broccoli and cucumber dip,
grapes, a peach and melon.
Lamb’s lettuce, raw broccoli with more spinach dip, rashes, melon, carrots and coleslaw with soy nuggets
Show me magic
The Night Circus by Erin Morgenstern,
go buy this pronto, install yourself in a chair in the back yard with a plate of watermelon and prepare to be swept away into a world were dreams come true.
Whether they’re green or not, I’ve been on a real smoothie kick lately.
Smoothies are great brain food. They are light so they won’t leave you feeling all sleepy and they are packed with all sorts of goodies to keep you in top shape.
Some new things I’ve tried these last couple of weeks:
- All fruit smoothies: think lost of kiwis, grapes and lychees
- New types of greens to add into the smoothies: I’ve been hooked on lamb’s lettuce smoothies these last months but I also found back my first love: spinach. And a new green to end this list: zucchini!
- Toppings: I’ve always enjoyed nuts and seeds (think flax, almonds, sunflower seeds) but you have to promise me to try rice krispies in your smoothies, or as a topping on anything really cause rice krispies are amazing!
Maybe you haven’t noticed yet but I have a thing for rice krispies lately.
Bet you couldn’t tell it by the view of this bowl though, cause this is a moderate topping portion, obviously 😉
I also gave juicing a try this week, I started with spinach with a couple of grapes to give it a sweet extra, but this didn’t really convince me. Maybe I should add some kiwi next time?
Juice experiments: not bad, not great either…
Smoothie art: yoghurt swirl
But you don’t have to worry, my mum baked a chocolate cake so I’m balancing out all those fruits and veggies which just the right amount of cocoa!!
Sometimes we all can use something carby and cheesy,
something steaming hot,
something with tomato sauce and maybe even some veggies tossed in…
Sometimes the only thing that can make you smile is a good old pasta fix
Now, don’t get all disappointed on seeing this blob with some tomato sauce
Didn’t your mum ever tell you not to judge a book by its cover…
- 2 carrots
- 1 zucchini
- 1 celery stalk
- 8 pieces of lasagne or 8 cannelloni tubes
- 400 gr of ricotta/goat’s cheese/ ‘Brabantse hoeve kaas’
- 250 ml of tomato sauce*
- pepper, salt, rosemary, thym
- optional: grated cheese
* for the tomato sauce you can use your everyday bolognaise sauce or maybe a store-bought tomato sauce variety
Clean the veggies and dice them, steam or cook them for about 10 minutes.
Cook the lasagna/cannelloni tubes in salted water for 5 minutes, place them on a couple of kitchen towels afterwards.
In the meantime stir the veggies under the cheese and season.
If you have cannelloni tubes fill them with the cheese mixture, if you’re using lasagna sheets, put about 2 T of the cheese mixture on one side of the lasagna sheet and roll it up in order to get a tube filled with the cheese mixture (kind of how you would roll up sushi).
Grease an oven proof casserole and preheat the oven to 200°C ( 390 F).
Place the lasagna roll-ups in this casserole and pour the tomato sauce on top of it. Feel free to top this off with some grated cheese.
Bake for 10 to 15 minutes.
I’ll let you in on a little secret: the leftovers taste even better than the freshly made stuff.
Is it just me, or does pasta always taste better the day after making it?!