Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brown it on high heat. The original recipe is a dry curry without coconut milk, which also works, just add some water. You could replace the rice with quinoa.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
You could replace the rice with quinoa or pearl barley.
]]>Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
A straightforward and fresh spaghetti. You could even leave away the cream to make it lighter.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
The dream team combination of goat cheese, honey, and walnuts is the perfect balance for the bitter taste of the chicory. You only have to prep all the ingredients and then wait for the oven to do its magic. You might need two oven trays if you’re making this recipe for 4 people.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
This simple stew is inspired by a North-African Tajine. Celeriac has an earthy and at the same time fresh taste, which goes well with the rich tomato flavors. You could serve it with rice or bread if you have hungry guests.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Want to use Dutch grown chickpeas? Check out the chickpeas from Ekoto's Farm.
]]>Not everyone likes brussels sprouts, but its bitter taste creates a delicious combination with the sweet apples, sour vinegar and umami from the cheese.
Go straight to the recipe of our friends from Fork Ranger
This is a recipe from the Seasonal Calender.
Sweet Chili Stir Fry with Quinoa & Avocado
1 tbsp coconut oil
2 cloves garlic
1/2 red bell pepper
a handful of snap peas
40g edamame soy beans
40g peaches & cream corn
a pinch red chili flakes
1 tsp hot sauce (e.g. sriracha)
1 tbsp maple syrup
1/2 tsp rice vinegar
1 tbsp tamari
1/2 avocado
50g quinoa
salt, to taste
radishes, sliced
cucumber, sliced
sesame seeds
Cook quinoa according to package instructions.
In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp.
Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated.
Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds.
Serves 1
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
]]>Try using your oats in baked goods as well! This strawberry, fig flavoured oat cake is a great example. Top it with your toppings of choice and enjoy! This recipe serves two persons.
90g of oats
1 tsp baking powder
2 tbsp maple syrup (or sweetener of choice)
250ml plant-based milk
1 tsp maple syrup
100g strawberries, frozen
pinch of sea salt
2 figs, sliced (for the top)
Blend all dry ingredients until mixture resembles coarse flour.
Blend liquid ingredients with strawberries.
Combine wet and dry ingredients.
Pour into an oven safe bowl or ramekin & top with sliced fig.
Bake for 20 minutes at 190 degrees Celcius.
Allow bowl to cool for a few minutes before adding your favourite toppings or simply eat it as it is!
On the picture it is topped with banana, granola, slivered almonds, peanut butter and a sprinkle of cinnamon, but choose any topping of your liking!
Servings: 2
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
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𝗧𝗛𝗘 𝗢𝗔𝗧𝗦 + 𝗟𝗘𝗡𝗧𝗜𝗟𝗦:
75g of oats
145g of lentils
900 ml veggie stock
2 cloves garlic
4 spring onions
salt + pepper
a drizzle of rapeseed oil
In a pot, cook garlic and onion in rapeseed oil over medium heat. Season it with salt and pepper.
Stir in broth and bring to a boil.
Add lentils and oats. Whilst stirring, bring to a boil again. Reduce heat and simmer (covered) for 25 minutes—until liquid has been absorbed and lentils and oats are soft.
𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦:
roasted red peppers
olives
roasted tomatoes
avocado
pea shoots
sun dried tomatoes
Seeds of your liking
creamy hummus
Finish it as you please and enjoy!
Serves 4-6
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
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A simple and quick oatmeal recipe, beautifully decorated by Mori! In spring it is time to collect some local rhubarb, pick up strawberries at your local farm store and make a compote in a clip-top jar that will last for the rest of the year! By simply adding a spoon of this compote to your daily oatmeal, you quickly have a healthy meal with a fresh taste!
𝗧𝗛𝗘 𝗢𝗔𝗧𝗠𝗘𝗔𝗟:
oats
plant-based milk
vanilla
pinch of sea salt
chia seeds
strawberry rhubarb (compote)
rose
In a small sauce pan, cook oats and chia seeds until thick and lovely. Stir in the strawberry-rhubarb compote, vanilla, salt and rose.
𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦:
banana, sliced
apple, sliced
fig
hemp hearts
rose
Decorate it with your favourite toppings and enjoy!
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
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Finely chop veggies or outsource the work to your nearest food processor.
Heat oil in a large pot over medium-high heat and add finely chopped veggie mixture, stirring occasionally. Season lightly with salt and let those veggies sweat. Cook until moisture has been released and veggies are threatening to stick to the bottom of the pot.
Add wine and stir. Sticky veggies will give up their hold on the bottom of the pot. Cook until most off the wine has evaporated and the bottom of the pot is nearly dry
Reduce to low heat and add barley and sun-dried tomatoes. Stir until incorporated.
Add tomato sauce, bay leaf, and nutmeg and cook about 5 minutes, stirring occasionally. Pour half (500ml) of the water or stock that you intend to use along with 1 cup of your milk of choice into the pot. At this point, the sauce will rather liquid, which is perfect. The barley will absorb all of this beautiful liquid and a lot will evaporate.
On the lowest heat setting, cook for about 1 hour, adding your reserve of water or stock as the sauce thickens and you need more. You may not need the full 500ml or water or stock. You shouldn't see any rapid bubbling. Just slow, lava-like bubbles. The sauce is done when the barley is tender and the sauce has a consistency similar to chilli.
Taste the sauce and season with salt according to your taste. Discard bay leaf and keep the sauce warm.
Cook your pasta in a pot of salted and boiling water. Cook until nearly al dente and drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot, along with the water and a few ladles of your sauce. On medium heat, stir the pasta constantly until it is al dente, or done by your standards.
Serve with a sprinkle of (vegan) parmesan.
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
Porridge is a great start of the day. Mix in leftover (cauliflower) rice to get a oat-rice porridge. Decorate it with your favourite toppings, and you're ready to go!
𝗧𝗛𝗘 𝗣𝗢𝗥𝗥𝗜𝗗𝗚𝗘:
oats
cauliflower rice
water
vanilla extract
maple syrup
sea salt
plain coconut yogurt
In a small sauce pan, cook oats and cauliflower rice until thick and lovely. Stir in coconut yogurt.
𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦:
mixed berry compote (strawberry, blackberry, raspberry, blueberry)
blackberries, frozen
raspberries, frozen
blueberries, frozen
granola
cashew butter
Top with your favourites and enjoy!
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
]]>𝗧𝗛𝗘 𝗦𝗪𝗘𝗘𝗧 & 𝗦𝗢𝗨𝗥 𝗦𝗔𝗨𝗖𝗘:
1 tsp tamari
5 tbsp ketchup
2 tbsp maple syrup (more or less, based on desired sweetness)
2 tbsp apple cider vinegar
black pepper, freshly cracked
a few drops toasted sesame oil
In a small bowl, whisk all sauce ingredients until combined.
𝗧𝗛𝗘 𝗦𝗧𝗜𝗥 𝗙𝗥𝗬:
Canola oil, for frying
170g extra firm tofu, pressed and cut into squares
100g broccoli florets
100g onion, sliced
100g red pepper, sliced
2 tbsp tamari (divided in half tbsp)
4 cloves garlic, minced
sesame seeds
spring onion, thinly sliced
red chili flakes
90g pearl barley
In a frying pan over medium high heat, cook tofu in canola oil with 1 clove garlic (minced). Cook until golden on both sides. Toss in 1/2 tbsp tamari. Set tofu aside.
In the same frying pan, sauté remaining garlic until fragrant. Add veggies and cook until tender but crisp.
Add tofu back into the pan with veggies and pour in sauce. Toss and cook until sauce is thick and sticky.
If you find yourself in a situation with a sauce that’s a little too sticky, add a little water or veggie stock (1 tbsp at a time) and stir.
Serve with grain of choice (barley is a great combo but brown rice, quinoa, whatever you like will do)! Garnish with spring onion, sesame seeds & red chili flakes.
Enjoy!
A recipe by Mori from Realizing Fitness
Feel free to let us know how you liked it or share a picture with us on socials!
Enjoy!
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