Goldenlifekitchen

Making fresh Gnocchi is a labor of love which I practiced today with this kitchen angel and ninja .
I am so grateful to be back ! Such an inspiring place to be and prepare delicious, nourishing food, trying new recipes.

The one of today is inspired by my favorite colour combination pink and green…because there is probably not one day in the kitchen that I don’t think about who has poured all her wisdom and love about cooking into me while working . My gratitude towards you is endless. Such a transformative time which set me off to cook at different (retreat) kitchens and work with amazing people.
One of them has stayed around for a while now / who always inspires me with new ideas for recipes such as this one and her fun ways (of cooking)! Thank you🙏🏼

❤️❤️❤️

What a blessing! Cooking for 5days . Such an epic spot by the forrest, working with special people.
Learned how to make tea from all these different pines, leaves and blossoms🌿
Spending almost equal time in the kitchen an in the forrest💕

This is in memory of kitchen times with this beautiful woman and thank you to an amazing start of the years season and and kitchen ninja Maja for all the hard work and fun in the kitchen.
As well a start to document recipes in order to change them again:)
Anyways, this one is great to kick in some stuff in which you happen to have in the kitchen.
The base is cooked lentils, mushrooms and nuts.

For one long loaf tin/7 portions
•180 lentils -> cook them with some bouillon, bayleaf, herbs, whatever you have for some flavor
•450g of mushrooms -> shred or chopped finely
•1-2 celery stalks
•1 onion or leek
•2cloves of garlic
•any herbs/stalks that you can blend up (parsley and thyme is nice)
•olive oil, salt, pepper, spices like (smoked) paprika, (chili powder)
•50g walnuts
•150g hazelnuts
•2eggs (slightly beaten) or chia eggs
2Tbsp flour or chickpea flour
•4Tbsp cooked rice or quinoa (optional)

1.cook the lentils
2.in the meantime clean and shred the mushies, fly them in smal batches with some oil on high heat, about 3min, ad some soy sauce at the end
3.fry the onions/leek, cellery, garlic, herbs in some olive oil, let then get some colour, add the spices, some salt and pepper
•blend up the nuts (leave some bigger pieces)
•mix the mushrooms and nuts into the onion mix
•drain and add the lentils to the mix
•add the rice or quinoa
•if using eggs let the mixture chill before adding them or add the chia/flax eggs
•add the flour
•taste for salt

-> fill up an baking paper lines loaf tin and fill it with the mixture
-> bake for about 35min 180degrees
-> use this recipe as a guideline, you can add also some finely chopped or blitzed up veggies
-> after the loaf has cooked for about 5min it can be turned around and covered with some balanced Swiss chard leaves in this case or maybe some spinach is nice too for some colour🌈

I have served it with roast sweet potatoes or potato wedges with some yoghurt dip and a green salad.

Have fun and enjoy❤️‍🔥

Once in Rome…it’s about love…

Amor sacro & amor profano (sacred and profane love) a renaissance piece created by Titian

I am so fascinated by the beauty of all the paintings.
Particularly this one showing how the profane love really wants to make a point of being important and the sacred love is quite convinced that she is fine there alone. Like the church has ignored this profane love but in the paintings of this time it’s so strong to see, also the innocence of it.
There are so many layers of love and we should all live them, they are all parts of us and it’s beautiful to take them all out to play.

Thank you for being such an amazing, real Roman host🫶🏼

This time of year…
It makes me so happy to find all the vitamine C loaded fruits at my doorstep.
Long live the fruit salad for midnight-self-love moment.
…and than the grated fresh ginger & tumeric (powder works just fine), spoon of honey, cinnamon and black pepper mix. I eat a nice spoon full before sleep also before meals is good.

If you have been bathing your bear feet in ice cold rivers for just a minute to long…

Roast some pumpkin (really love this green ones, so sweet and tasty).

So, I like this cooking thing! I am really grateful for all the wonderful work I was able to do during the last month, so just some impressions.
My favorite obviously is the fresh harvest and cook fresh

Making simple even more simple! And always delish:) with my own twist.
I tried Ottolenghi’s “SIMPLE” - Bulgur with sautéed mushrooms and feta.
When cooking for 30pax + I sometimes like to let the oven do the work.
Roasted two big trays of mushrooms with oil, pinch of salt, chili flakes and cumin powder and garlic, sweat 5 read onions in some apple cider vinegar and salt to soften (this will remind me forever of my dear (kitchen)sister
After the mushrooms cooled down a bit I added the onions and plenty of chopped dill, served on simple Bulgur with whipped feta and pistachio nuts.

On this hot summer day I got inspired by the great master Yotam Ottolenghi! I almost managed to follow the recipe completely from the testkitchen book.
With the hot weather our digestive fire (Agni) can be low or inconsistent coz we need energy to cool down our bodies. It helps to cook with spices to kindle the fire and eat cooked food which is easier to digest.
The basmati is cooked risotto style with plenty of yoghurt added at the end before hearing again slightly (similar to Indian cured rice). This balances the heat of the Chana dal (ginger, garlic, onions, chili and garam masala). I added stir fried okra with tomatoe to the original recipe.

It was delicious:)

When the beginning of spring still feels like winter…keep going and eat warming, nourishing and comforting foods.

Made this
“dutchapproved” peasoup with mushroom bacon and hangop with toasted bread

Baked polenta with roasted beets and beans stew and some rocket

Creeeeeaaamy potatoes gratin (with a nice layer of old cheese on top) and this salad my mom would made for me with grated carrots, raisins, lemon and added some lettuce and seeds

I went to the source of the silver spring, touched heaven on earth and saw the beauty of life in its purest form. I could just be, safely, in the arms of amazing sisters and the beauty of the noble land…with an open heart.
What a joy to remember this.

May everyday be like being a goddess in France, sensing life with all that it comes with.

Thank you!

Hello beautiful people,

How is everyone doing, transitioning into autumn?
After this glorious summer, I am personally enjoying the change of colors and cooking stews, slowing down, lighting candles, taking baths, and cuddling up.
I would love to cook and share some KITCHARI with you.
It’s just so perfect for this time of the year, we can help our system to digest the past months and reflect.

Tuesday 11th of October - Thursday 13th of October

Please let me know within a week.
It is nice to get into the groove by preparing yourself a few days in advance.

Hugs to all🌻🍲💃🏻❤️✨

Long live the Granola.
For all the people who have been raving about this during the Yoga Spirit Cycle retreats and for everybody else who likes some oven roasted oats in the morning.

This recipe is for one oven load of two trays, because once you make it you wanna have a lot😁and we wanna be sustainable with our electricity, hay.

Preheat the oven on 175degrees

6 cups oats
2 1/4 cup of nuts or and seeds (mix of whatever you have and like)
Zest of 2 oranges
Optional: 3Tbsp of brown sugar
3tbs of cinnamon
3tsp of anise
A nice pinch of Vanilla powder
(Add any sweet spice you like, ginger powder, cardamom, glove is especially nice in winter)
3/4 cup of olive oil (or coconut or a mix)
3/4 cup of sweetener (honey, maple or agave syrup but you can totally use less or no sweetener if you prefer)

Mix with a big spoon or your hands and lay out on two baking trays with baking paper.
The roasting part needs some attention.
Roast for 12min, turn over with a spatula and swap trays, roast for another 10min, turn over and swap again, roast for 5min, turn over and roast for 5min. Watch closely that it does not burn, you just want it nice and crunchy.

After the Granola comes out of the oven, mix in 11/4 cup of friend fruit (raisins, cut figs or dates or prunes)

Store in a airtight container as long as it lasts…hahahah

I love it with yoghurt and extra cinnamon:), when it gets colder these days I just add some baked fruit which makes it more warming and easier to digest.

Enjoy❤️


_a

For all the chocolate lovers❤️
This is a rock solid delicious recipe.
If you wanna be decadent you can double it and make two layers with chocolate in the middle…yummy!

A day at the kitchen!

Making it from scratch, with the ingredients that grow in the earth around us. It’s a kind of magic✨✨✨
Italy always brings me back to the simplicity. This land and the people remind me to be respectful to what grows,how to use fresh produce and enjoy it fully.

Friday welcome celebration meal met & &

Beautiful women retreat.
I am feeling grateful to be cooking in this golden church surrounded by trees.

My favorite these days:
Mushroom stuffed aubergines.

4 aubergine - cut into half’s & carve out some of the flesh
Make the spice mix with 1/2 cup of olive oil, 1Tbsp salt, 1 1/2 tsp paprika, 1 tbs smoked paprika, 2Tbsp dried fenugreek leaves, brush over the aubi half’s and roast at 200 degrees for 30min until colored and quite soft
In the meantime make the filling:
2onions cut into small cubes, 4 garlic gloves finely chopped, 500g champignons finely chopped together with the aubergine carves, 2Tbsp tomatoe puree, 1Tbsp soya sauce, 1Tbsp balsamic, 3Tbsp red wine, 2 tomatoes cut into cubes, 1Tbsp coriander seeds crushed, 1tsp paprika,1tsp smoked paprika
In some olive oil sauté the onions until golden, add tomato paste, garlic and spices, sauté a bit more, add the mushrooms and aubergine mix on a hot flame, when the mix is starting to cook and getting dry add soya sauce, balsamic and wine to cook down, add the tomatoes and cook for about 15min
Spoon the mixture into the aubergines and roast for another 10min in the oven
(you can also add fresh herbs/stalks, cumin and other spices to your taste into the mix)
Decorate with a tahina sauce, fresh coriander and pomegranate rubies
I served it with frizzled chickpeas, whole basmati rice and a fresh chopped salad with dill
To make it complete I was lucky to have some delicious ferments from
Thank you so much🙏🏼❤️

I had a beautiful day☀️

And here I am, 39 years on this planet.
Thank you mamma and papa for getting me here.
I feel peaceful and extremely grateful, blessed, more than ever…after a time of not feeling like this at all.
Once again I have learned how I can give direction to my life with the small things everyday. Taking care of myself and my surroundings, being in the moment, accept what is and knowing that I can trust the mystery of life which takes us to different places, into ever changing new perspectives.
In the unknown there is always a small voice saying: “come on, come on”
How boring would it be to know!?
I am quite excited what’s about to come.
I am forgetting things sometimes, starting to dislike things I use to love which is funny to observe, I feel graceful and grounded, I feel alive, reborn even.
Thank you life❤️
&
Thank you for all the human being which have been sharing their love with me, close and far.
There is only so much you can do on your own.









de.parel





…and everybody else🌈

Now it’s really time to cleanse!

Spring is in the air and we love it☀️🌸
We feel alive, reborn, we wanna grow towards the light meanwhile everything is still very fragile, things needs to fall into place still.
Wonderful time to loosen up some stucked energy while being nourished and grounded.

Next week is Kitchari time!
Tuesday March, 22nd - Thursday March 24th

>some love for your digestive system
>kindle your digestive fire
>pick up regular and supporting eating habits
>get energized
>recover from illness

Get yourself some delicious medicine🌸

Get in touch if you have any questions.

Sooooo…here we go….again!
Winter is turning into spring, yessss.
Time for some cleaning and resetting, re-energizing.
Join me on 3 day KITCHARI train ride:
> Start Tuesday, February 22nd - Thursday, February 24th
> 6 meals (delicious Kitchari, made with organic & local ingredients, full of love) € 59,-
> Pick up every day between 12-13 (tussen de bogen 37)
> delivery in the center of Amsterdam between 13-14, €12/3x)
> sustainable packaging in stainless steal containers (€ 25 deposit)
> Waterkefir available to support the guts (€ 2,50/ 500ml)

For any question please get in touch or check out my website.

Looking forward seeing and feeding you❤️‍🔥