The past weekend I went to visit my friends in Zwolle, which is located in the east of the Netherlands. There we took a stroll through the city centre and before we left to go to their home they wanted to show me a candy store where they sell vegan candy….
Beyond The Kitchen
So for those living in the Netherlands, or visiting (you’re all equally welcome *wink*) I’ll be reviewing a new salad available at SLA, a dutch health food restaurant. The dish is a collaboration between SLA and Go With The Glow Let me start by explaining a little bit about Go With The Glow and the origin of this dish and why I’m so stoked to be trying it out (besides me being a super foodie and trying out new food).
Look at me stuffing my face though! Thats how you can tell their food was great, well to be honest I’m a food monster, but yeah their food was awesome!
First of I’ll talk a little bit about Go With The Glow, created by two power women & sisters Loulou and Isabella Machiné. I was first introduced with them through one of their vegan brunches, they were kind enough to invite me for a delicious brunch in the centre of Amsterdam. Go With The Glow reaches out to eating establishments to, together with these locations, create a vegan menu, which they later share with people from around the country. By doing so they make a huge effort to spread the word on a plant based lifestyle, and they do it in class, by introducing people new to the lifestyle with a deliciously nourishing dish that will leave them with a great first impression of what it means to life a less cruel life. Besides just the food they also entertain their guest with inspiring presentations and talks from other people thriving on a vegan lifestyle. And last but not least by working with these awesome ladies these eating establishments end up adding more vegan menu options to their menu, which is a huge win for the vegan community!
These incredible women teamed up with SLA, a salad bar in the Netherlands with locations in Haarlem, Amsterdam, Utrecht & Den Haag, to create a delicious salad of the month. Even though SLA isn’t all vegan/plant based there are many vegan options on the menu! This salad included greens, sprouts, sesame mushrooms, broccoli, black rice, coconut sweet potato, turmeric cauliflower and a tamarind dressing.
Now let’s go to the verdict, what are my thoughts on this salad!?
Me and a friend went to try this for lunch, well for me this ended up being a brunch because I accidentally skipped breakfast (whoops)! So it’s safe to say that I was very hungry.
First off I’d like to say that even though this is a salad, it in no means is a side dish, because this dish stuffed me! It left me satisfied for a couple of hours and really gave me the energy I was craving for after accidentally skipping breakfast.
For me it was definitely a salad that grew on me with every bite I took. The first bite I took had me like “ok nice” and I ended up swallowing the entire dish, it’s really tasty! Especially the 5 spice in the dressing combined with the sesame mushrooms got me good, growing up with Chinese cuisine it hit a soft spot for me!
Now will I order this salad again!? Well most definitely, YES! I don’t know if I’ll be back at SLA during the month of February, but if I do I’d get another one of these delicious bowls, with extra avocado, because avocado is life am I right!? Since this is a monthly salad you should make sure to get it while it’s hot! I mean cold!
Did you like this post? I hope you did because I’ll be making more trips beyond the kitchen to find great vegan food and of course share my finds with all of you.
First off I want to point out how privileged I am for being able to have little breakdowns every now and then. I know how it is to be in a “survival mode” and am aware there are people living in countries and or situations, who’m might not be able or privileged to live outside of this survival mode. Just wanted to point this out, and I think this topic of privilege deserves a post on its own.
These posts are meant to shine some bright and positive light on more serious and though evoking topics. Now when one of my friends stumbled upon this piece of graffiti, we immediately, without much thought took some fun shots, because why not right? It wasn’t until I edited the pictures I realised we were drawn to this wall for a reason and I finally understood the meaning behind it.
In the past I’ve heard things like “don’t show them your emotions, keep them to yourself and be strong, don’t let them see your weaknesses.” or “don’t be a sissy, real men don’t cry”. Not only these words but also more mental and physical abuse have led many, including me, too shut down and keep to ourselves, because bottling up our emotions means we’re strong right? Like being vulnerable is a weakness. I believed this long enough to let it become my reality, consuming me from the inside out. Let me share with you why I think that being “weak”, actually makes you stronger.
During therapy one of my biggest struggles was opening up, I hated crying, because it was never appreciated, I considered it a weakness, or an opportunity for people to take advantage of my weakness. Now I won’t take you through the entire process, because it took a couple of moons, and to be honest it’s an ongoing process, but I am finally able to be “weak”, and you want to know the funny thing, I’ve never felt so strong. I’m able to live my own truth, regardless of what others might think of me. I’ve found compassion for myself, which helps me find compassion for others, and ultimately makes me feel more connected with the people in my life.
They said boy’s don’t cry? Well this one does, regardless of gender or age, you’re allowed to express your emotions, they aren’t you, they’re simple a part of you. We have them for a reason. There is so much more to say about our emotions, which I’ll definitely touch on, but for now let’s stick with being vulnerable.
You know, sometimes it takes a good cry to find some release, yesterday I taught my first yoga class and the entire day my heart was racing a million beats a minute, or at least that’s what it felt like. At a certain point I just needed a big ugly cry to release all of this stress, which was building up inside. Before the class started I was transparent in my emotions, I was no longer panicky, but felt vulnerable and nervous, I told them, and taught an amazing class afterwards.
Another magical thing that happened when I stared to open up and embrace my emotions is that I started making true and meaningful connections with the people in my life, for this I might be most blessed, I mean I still feel lonely from time to time (especially in a full-blown depression) but for the most part the connections, made through me being more open, have exponentially enriched my life.
Now I’m not telling you to go and throw everything on the table, just start by being kind to yourself, you’re not weak for being human. Share with those that mean a lot to you, and maybe even strangers, who knows what kind of wonderful experiences can come from this. Now for me, I’d rather be vulnerable and “weak”, than to be disconnected and alone with my emotions. Don’t let anyone take this away from you.
I hope you like posts like these, cause there are more to come. I want to use this platform to spread awareness amongst more delicious recipes!
Hi my friends, I’ve got a little announcement, which I’m sure won’t come as a surprise as I already have some “lifestyle” posts up on this website, but let’s take this one step further.
I want to take you on a journey, we’re literally going to step outside of our kitchens. On this journey I’d like to invite you to a journey beyond the kitchen where we can truly connect. Keeping it simple, I’ll be sharing more “lifestyle” type of posts, I’ll be sharing pieces of my journey, with you.
If you come here for the recipes, don’t worry, it’s still called the indigo kitchen and food will remain the main focus of this platform. Food has brought us together, it inspired me to step out of my comfort zone, to share and connect. And let’s be honest, this blog wouldn’t exist if it weren’t for you asking me to share the recipes of the food pics I share on my instagram account.
Now, let’s go on a voyage beyond the kitchen and explore all the other aspects of life that deserve equal attention. You might noticed that the “lifestyle” tab has turned into the “beyond the kitchen” tab, it’s the same principle, but over the coming months I want to take it one step further by making it more personal. My goal is to discuss more intimate topics such as mental health and other delicate topics. Since I’m privileged by being able to voice my opinions through platforms like these I felt it was time to do so!
For us as a society it’s very important to be more open about mental health and discuss topics such as living with it and how it affect the people around me. You can also expect to read more on yoga and how/why it’s such a big part of my journey. And of course fun posts, such as product reviews and reviews on vegan hot spots.
Most importantly, I’ll be authentically and unapologetically me.
I hope you’ll join me on this voyage, let’s explore this life together!
Hi friends, I’ve got another product to test which (for as far I know) is only sold in the Netherlands, but don’t click away yet if you’re not from here, cause I’ve got a delicious recipe waiting for you at the end of this post.
Note: Although this product was sent to me, this does not influence my opinion of the product I am about to try!
When I’m cooking for my family, I love using meat replacement products since they still have to have a piece of “meat” with their meal. And honestly some meat replacement products are simply delicious. Hey I am still making an effort to eat more clean and less processed products, but I like to enjoy everything in moderation. And I honestly do believe these meat replacements to be a healthier option than meat.
Now when vivera send me some of their products to try, I knew I was gonna make some delicious meals for me and my family to enjoy! You can find another recipe using one of their products right here.
The first product I decided to try were their spekcjes, which are like mock bacon bits. I thought of making it with some boerenkool, which is a dutch dish made from mashing potatoes with kale, but my mind was quickly drawn to another dish I enjoy even more, creamy pasta! And this time I decided to not use gluten-free pasta since I was felt like indulging, sometimes you’ve simply got to treat yourself! I made a white sauce, cooked the “bacon bits” and some pasta and combined everything in a large pan and voila, one of my favorite dishes was born.
This dish was served to my mother and grandparents, and they absolutely loved it! I know I’ll be making more of this in the near future, it was a winner. My mother loves bacon bits and this products scored great points in here book, I myself enjoyed it as well.
Now of course I can’t send you away without a recipe, scroll down to find it!
- Vivera Spekcjes (optional, but recommended)
- Pasta of choice
- 3 Tbsp Vegan butter or vegetable oil
- 4 Tbsp Flour
- 2 1/2 cups plant-based milk, I used oat since it has a mild taste. And make sure the milk doesn’t contain vanilla.
- A generous pinch of nutmeg
- salt and pepper to taste
- First let’s start by making the white sauce. Add the vegan butter or oil to a sauce pan and bring the heat to low, once the butter has melted you can add the flour and stir it well until combined, this will make the roux that will thicken the sauce.
- Now add the milk and spices and whisk well to avoid lumps, turn the heat to medium/low and keep stirring for about 10 minutes, or until you reached your desired consistency.
- Now make the pasta and cook the bacon bits, once ready I added everything in a pan and combined it well. You can also simply pour the sauce over the pasta and add the bacon bits.
I hope you enjoyed this post and if you decided to recreate this dish feel free the tag me in your recreation on instagram.
You might notice this isn’t labeled as a recipe, no it’s not a mistake, this is simply me sharing some inspiration! One thing I personally love about cooking is that it allows me to use my imagination, now I want to invite you to do the same, of course with a little inspiration. This will be the first of hopefully and probably many other inspo posts, where I’ll invite you to use your imagination to create a delicious dish without using a recipe.
You’ve already read the title so you might think “what the heck”, let me explain. This day I woke up to a big pot of leftover soup which would be partly frozen for an easy dinner, but the rest I’d have to eat myself. Since I’d already eaten a lot of this soup I honestly wasn’t craving it and felt it was time to make a different kind of soup. Again I ate one bowl of this leftover soup, but what to do with the rest, after eating this soup so many times I honestly didn’t feel like eating the rest. I went on with my morning and thought what to have for breakfast. Keeping in mind that I had to make use of the soup because I do not spoil any food. Now trust me this is going somewhere, bear with me!
Since I’m avoiding gluten for a while and loveee bread, tortilla’s and any other gluten packed deliciousness, and hadn’t eaten yet I started craving gluten. I thought to myself “if only there could be a way for me to have a flatbrad/tortilla, so I could have myself a nice savoury breakfast to go along with my leftover curry”. That’t when it hit me, I decided to make savoury pancakes/tortilla’s using gram aka chickpea flour.
Immediately after this initial thought I looked over to my pot of soup and that’s when it hit me, I’ve found a way of using my leftover soup! I’d use it as the “wet” part of the pancake batter, eureka!
Now let’s get to the fun part, how to actually turn this soup into a tortilla. All you’ll need is some leftover soup, additional spices of choice, chickpea flour, and flax seeds, that’s it!
- I started by making the flax egg by adding 2 scoops of flax seed to a bowl with a few scoops of water.
- While I let that sit I made the wet mixture, I added my soup which wasn’t completely smooth because it had whole chickpeas, and spinach to a blender and blended it smooth. It was quite thick so I also added some water and additional spices, which were a mix of ground cumin and coriander, and added salt to taste. Now I added the wet mixture to the bowl with the flax “egg”
- Note: Taste the wet mixture before adding the chickpea flour because raw gram (garbanzo bean flour) taste disgusting!
- Once you’re happy with the flavour you can add the chickpea flour and mix it until you get a nice thick but still runny batter. Think of a pancake batter.
- Now heat a non stick pan over medium/low heat and once the pan is hot add the mixture and depending on how thick it is you can spread it out over the pan with the back of your spoon. Spreading it out from the centre of the pan makes and even “tortilla”.
- Leave it to cook until the top get’s slightly drier, now with a wooden spatula carefully flip the “tortilla” and cook on the other side for another minute or two.
I like to eat these pancakes with some leftover curry, lots of greens, avocado, hot sauce and other veggies. Also try different flavours, you can add curry spices like I did or maybe you want to add fresh herbs, hot sauce or maybe even some vegan cheese, simply use your imagination!
Let me know if you like posts like these in the comments below and if you decide to turn your soup into pancakes don’t forget to tag me in your creations on Instagram cause I’d love to see what you made!
I know, I know, how cliché right!? To be totally honest, I’m done with this year and can’t wait to move on to the next. Let me start by reflecting back on this year, if there is one thing I’ve learned this year it is to let go of things that no longer serve me, so don’t expect long rants about how crappy of a year it was, no, I’d rather highlight the good moments I’ve had this year.
This year has thought me many things, I like to start each year with an intention and this year one of my main intentions has been growth. I’ve outgrown the cocoon that I build for myself, my walls had to be torn down in order for me to grow. You can imagine how much resistance I felt, now multiply that times ten! Now if there is one thing my yoga practice and therapy has thought me is that by embracing this resistance we can actually grow and become stronger.
Now I’m happy to say that I actually feel like I grew as a person, and I couldn’t have done this without the amazing people who shared their love with me this year, and also the odd few haters.
This year I registered myself for a yoga teacher training, which will start next year! I can’t even begin to express how excited this makes me, and I’ll share every step of the way!
I’ve continued with my therapy even though there were many times it was just too much! I started my therapy thinking it would be a quick fix, I couldn’t be more wrong. But breaking down time and time again has thought me that every time you overcome this, you’ve built a stronger foundation. Something that I’m not sure I could have achieved without guidance.
I sang in front of a group of almost 30 people, whom I also had to serve food! fun fact: I almost passed out. I cooked two different soups, two types of muffins, croutons and brought some bread. Being able to share my food makes me so incredibly happy, but at the same time knowing so many people would taste my food also made me incredibly nervous. This might have been the moment I really realised how much I had grown, since if I’d had to do something like this a year ago I would have literally has a major panic attack and probably would have passed out. But I met my resistance with shaky hands, a light had and a racing heart, and embraced it no matter how difficult.
I’ve been able to share my plant-based recipes with over 10k people instagram! Although it has never been about getting tons of followers, I can’t deny it’s very exciting to share with so many people. My goal is to share delicious vegan recipes and a bit more about my lifestyle, hoping to inspire others.
And last but not least, I’ve been able to open myself up, being able to share with all of you. My ability to share my passions and life with all of you is something I’m truly grateful for.
Now lets talk about my new intention, healing. The past few years I’ve almost literally been torn into pieces and even though I grew a lot this year I didn’t focus too much on actually healing my body, mind and soul from all the havoc caused by stress and an unhealthy lifestyle. It’s funny because I started this vegan lifestyle to become more healthy, now let me tell you this, I’ve figured out that being vegan doesn’t necessarily mean being healthy! I mean many wines are still vegan, so…
My body has been giving me clear signs that it needs a reboot, especially through my eczema, which doesn’t seem to be going away. After doing some research I’ve come to different conclusions, one says to eat zero sugars, while the other says to simply eat less fat. So I decided to see what will work for me and start by cutting out wheat, excess sugars, alcohol and added oils. This means that you can expect more “clean” recipes coming your way. I’ll also do little detox’s here and there and once I feel I’ve hit the reboot button I might indulge every now and then, time will tell, all I do know is that starting tomorrow my “diet” will drastically change.
Not only my body need detoxification though, cause I’m body mind and soul, I’ll also focus on a more holistic and healing lifestyle. I’ll invest more time and energy in my yoga practice and will also stick with my therapy. Since I’m about 90% sure my eczema is besides diet also stressed related I’ll put great emphasis on living a low stress lifestyle. And most important of all I’ll practice to love unconditionally, which being honest, isn’t always that simple! How I will manage to accomplice all this is what I will be sharing with all of you. Next year we’ll go beyond the kitchen, and don’t worry, every journey has to be accompanied with delicious food!
I’d like to invite you to walk this path of healing, together with me. With all the things happening in the world right now we could all use a little bit of love and healing. I can’t wait to share this light with you and invite you to share your’s with me. For now I’m wishing you a blessed new year, let’s work toward creating a healthy and loving planet, we can do this!
By now you might now that I love trying out new vegan products, especially when it comes to food, let’s face it I’m a foodie. Another thing you might know from me is that I love eating vibrant and colourful foods. Now with this knowledge on hand, you can understand I couldn’t resist myself when I saw this pink pizza crust lying in my supermarket fridge. It’s made using beets and another bunch of ingredients (all vegan I checked, not even a pinch of palm oil, win!), so excuse me while I call this a warm and crisp salad. Another thing I’d like to point out is that these posts are not sponsored unless it’s stated as “sponsored content”.
For as far I know this specific product is only available in the Netherlands at the Albert Heijn supermarkets, but I’m sure there are more beet pizza crusts around the world so keep reading for a yummy recipes, you’ll love it! You can apply these toppings to any store-bought or home-made pizza crust, its simple yet delicious.
The company itself hasn’t been around long, they are not exclusively vegan, but remember we vote with our money, so I’m always stoked to see non vegan companies making vegan products. Keep letting them know we are out there! Now I’m not gonna lie, I was skeptical when I first heard of this pizza, I was scared it would be to dry and crumbly.
I was pleasantly surprised when I took my first bite, the pizza wasn’t dry at all and the bottom and crust had a nice crunch, another thing that I noticed is that the pizza didn’t weigh me down and was easily digested. Would I buy it again? I’m sure I will! You know those days where you’re feeling tired and don’t want to spend more than five minutes preparing food but don’t want to eat out or order food, well this is one of those dishes that’s perfect for those days!
Now of course I can’t let you go without a delicious recipe right!? Ok to be honest this is to simply to even call a recipe.
- Pizza Crust. I obviously used this beet pizza crust but any store-bought or home-made crust will work.
- Tomato sauce
- Cherry tomatoes, cut in slices
- Olives, cut in slices
- Hot peppers (optional), I used adjuma peppers, but keep in mind that my stomach is lined with sheets of metal and I’m basically a dragon.
- Hummus, store-bought or home-made,
- Sun dried tomatoes
- Hot sauce (optional)
- Start by adding the tomato sauce on top of the pizza crust, I used about 4 tbsp, but I’d say add as much as your heart desires.
- Now place the remaining ingredients, except the arugula, on top of the pizza and add dollops of hummus, let’s pretend its mozzarella.
- Now cook the pizza in a preheated oven, this pizza had to cook for about 8 to 12 minutes in a temperature of 200°C or about 400°F
- Add the arugula (and optionally hot sauce) on top en enjoy!
I hope you enjoyed this post, and feel free to leave a comment below sharing your favourite vegan product with me, or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.
Before finding myself living a vegan lifestyle I dove into the realm of the chakra diet. This diet was brought to my attention through my yoga and meditation practice and I found videos and post online telling me how this diet would balance out my chakras, which was exactly the thing I was looking for. At this time in my life I was at my lowest and looked for any means of relief and help, I was on a mission to heal my body, mind and soul.
Now did eating colourful food free me from my depression and did it release me from all the issues I was dealing with? No, it did not do these things, but it was a co factor in creating a more stable and healthy lifestyle, which directly contributes to my physical and mental well-being. I still do believe that “balancing out the chakra’s” so to say is something very helpful as I believe that we are all being of energy so keeping this energy in balance is quite important! Does eating colourful food do this? Yes I believe so.
Each colour found in food has its unique properties, for example orange coloured foods contain alpha and beta carotene which your converts to vitamin A and promotes healthy bones, eyes and immune system. I’m not a nutritionist but each and every colour found in food has its own nutritious properties, that’s one thing for sure!
Not only are colourful foods healthy for your body and soul but it also does something to the mind. I mean come on who doesn’t like to see a colourful plate of food. We first eat with our eyes, so why not present our foods in the most beautiful way possible. Of course I don’t always go all out and have some simple and less colourful foods, but whenever given the chance I will fill my plate with as many colours as possible. Even if foods are plain colours I love to use plants and whole food powders to add some colour to the mix to create a colourful and vibrant dish. I’ll leave some links to some colourful recipes like this recipe for a colourful beet salad (you’ll love this if you hate beets) or this recipe for rainbow sushi. Sometimes it might be as simple as colouring the rice, and yes sometimes I get a bit carried away and create things like this rice ball to go with the most delicious curry (recipe on its way).
I will make an in-depth post on natural food colouring so keep your eyes peeled for that, and I hoped that this post gave you a little inspo to make your own colourful dishes, lets balance those chakra’s and feed our bodies with food that will make us shine from the inside out.
Trying new vegan product is always something that excites me, especially as I’m literally seeing new vegan products hitting the shelves almost every month, it gives me hope for a more sustainable future. Most of these products…