It's not a diet, its a lifestyle
As mentioned before and on my updates “about me” page, I’ll bring some topics for conversation to the table. So while you enjoy the vegan recipes and inspiration, I invite you to join the conversations in between. Today’s topic is going to be privilege, a sometimes controversial topic. We’ll look at the broader meaning of privilege while briefly touching on topics as white privilege and straight privilege. I decided to start here because I’ll probably refer to this in future posts.
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We’re back with a quick and simple recipe. This isn’t a health food but it will definitely be a fun one to make on special occasions. The reason that I chose to do a cherry puff pastry is because I’m highly intolerant to raw cherries, so this is one of the ways I can still enjoy them.
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We’re back with another hot spot. This is also the first day of my little journey where I’ll be taking the train through the netherlands looking for the most fun places to chill and work from. I’m just someone who can’t really work from home, so this means more hot spots!
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We’re in the middle of asparagus season so it’s about time we created a recipe to shine some light on this delicious veggie. There different types of asparagus, but for this recipe we’re using the green ones. Did you know that they’re actually the same. White asparagus are covered so they won’t produce any chlorophyll, which is what turns them green.
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Bite size snacks like these are a perfect party treat. Whatever the reason may be. Filled with mushrooms, chickpeas and spices these Puff pastry boats pack a punch.
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It’s been a year and half now since I’ve been diagnosed with hiv. At the time I thought it would be the end of me. “Shit I’m going to die” was one of the first things that ran through my mind. I wasn’t educated, although this was my biggest fear, I never thought I’d ever contract the virus. The second thing that haunted me was realising the social implications this disease would bring.
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Ice cream for dessert is a no brainer, but today we’re spicing it up a bit with hints of cardamom and cloves. And yes, we will be using rice as a fluffy and filling vehicle to add some carbs to our fat. This indeed will not be a “light” dessert. Making it perfect for the winter time when we can use a bit of extra comfort.
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About two weeks ago we got to try out the vegan menu at Moer, a fine dining and eco-friendly restaurant. The chef at Moer makes sure that vegetables are the main stars. While not everything is vegan and they do serve meat and fish, I found the vegan menu to be quite exciting! I could definitely tell that it was inspired, playing with the imagination.
The chef personally picks the best local farmers for his produce, making sure that the ingredients are local. Playing around and adjusting the dishes until he has perfectly balanced the dish. …
These days the vegan hot spots are popping up left and right. This to me is a positive sign, it shows that veganism has never been this popular and that it’s popularity is starting to grow. Which brings me to another vegan hot spot that just recently opened it’s doors….
