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to make - collard green wrap quinoa cardamom and pumpkin butter

to make - collard green wrap quinoa cardamom and pumpkin butter


Pumpkins are a vegetable I could eat day in day out! Pumpkin butter or pumpkin puree isn't something you find in the aisles of our Belgian supermarkets.  So anything containing pumpkin in slighly exotic to me... pumpkin pie, pumpkin latte's from starbucks...
So when I come across a recipe to make pumpkin butter, I just had to make it! Especially when it's a recipe from Sarah Britton from My New Roots. 'Cause you know it will be foolproof and damnlicious!

I paired the pumpkin butter with some delicious cardamom infused quinoa inspired by Amy Chaplin's cookbook!
Filled up a collard green with some crunchy quinoa, the spicy pumpkin butter and rainbow carrots, chia seeds, shredded coconut and pumpkin seeds..

Cardamom Infused Quinoa
recipe from: Amy Chaplin
recipe type: to lunch, to salad, to dinner
cuisine: glutenfree, dairyfree

what you need:
1 cup quinoa, soaked 8 to 12 hours
1 ¼ cup filtered water
Sea salt
Star Anise

what to do:
Drain and rinse quinoa. Drain again and place in a small pot. Add filtered water and a pinch of salt. Bring to a boil over high heat, cover pot, lower heat and simmer for 20 minutes. Remove from heat and set aside

Spicy Pumpkin Butter
recipe from: My New Roots Cookbook
recipe type: to breakfast, to serve on the side
gluten-free, vegan, dairy free

what you need:
1⁄2 regular sized pumpkin (+-250 gr), like a hokkaido pumpkin
55-110 ml biologic unpasteurized apple cider vinegar
1⁄4 tsp anis seed powder
1⁄2 tbsp cinnamon - powder
1⁄2 tsp ginger - powder
1⁄4 tsp cardamom - powder
1⁄4 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp freshly squeezed lemon juice
60 ml maple syrup

what to do:
Preheat oven at  200 °C.
Cut pumpkin in half, remove the seeds and rub the flesh with coconut-oil. Place the pieces of pumpkin on a roasting thin, and let them roast for about 30-45min until they are soft.
Remove the pieces of pumpkin from the oven and let them cool. Remove the skin of the pumpkin. Place the pumpkin meat in our high speed blender of foodprocessor. Add 55ml of apple cider vinegar and all the spices, the salt, the lemon juice and the maple syrup.
Blend the mixture until you have a smooth and creamy texture
Do the taste test, and if necessary add more spices.

The pumpkin paste should be thick and creamy, but if it is to thick you can always add a little more apple cider vinegar. 
Pumpkins vary in sizes and taste... So you really have to adjust the spices and follow your tastebuds.
You can store the spicy pumpkin paste up untill 2 weeks in a sealed glas jar.

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