The Bowl

cereal (1 of 1)


In a perfect world all autumn Sunday mornings would be like this one. After doing a session of Ashtanga, taking a shower and walking the dog in this beautiful golden autumn day I got to do one of my favorite Sunday morning meditations: doing the dishes. This is an activity that I truly enjoy doing as long as the rest of the loved ones are happily snoring away in their beds on the rooms above me. It is an almost sacred moment where I can empty my mind and just enjoy how the soapy warm water gently cleans each dish and then feel the warm running water wash everything away. While doing dishes I sometimes engage in planning out my day, or try to apply my yoga postures and breathing to my dishwashing movements. It may sound silly, but it really brings my yoga practice into actual practical activities. In doing the dishes I become aware of the beauty and inner peace that can be found in the mundane tasks of our daily lives.

While doing the dishes I had this overwhelming feeling of making a nutritious and delicious Sunday morning breakfast for my lovely Zen moment interruptors, who were about to pop-up into the kitchen any moment now. I had soaked hazelnuts and brazil nuts for nut milk and I had plenty of fruit around, including a large bowl of berries to make a nice breakfast bowl. I decided to make some oat flake muesli and some patties from yesterday’s leftover quinoa and buckwheat. By the time my dear creatures began appearing in the kitchen the nut milk was done and the muesli was in the oven. I continued with my preparations for the healthiest ever breakfast while all of a sudden realizing that one of my dearest creatures had made his own plan and had a cast iron pan on the fire with 3 eggs and several slices of bacon! Okay now was a good moment to put my yoga breathing into practice…… nevertheless a beautiful Sunday morning.

Breakfast Bowl

2 cups of berries (a mixture or one sort is fine)
1 cup of soy yogurt
1 cup of nut milk
2 dates

-but everything in the blender and blend.
-put about a cup of the fruit blend in a bowl
-add some chopped fresh fruit
-add about 1/2 cup of muesli or granola
-sprinkle with maca and some hemp powder if you like and pour a bit more nut milk on top for a more subtle flavor


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Gone Nuts

I have definitely gone nuts! Ever since I discovered the possibility of making my own nut milks I have pushed my soy milk maker aside. Not only does nut milk have a delicious, nutty, fatty, satisfying taste to it, but nuts, and therefore lovingly homemade nut milks have a high nutritional value. For example almonds are nutrient-dense and moderately alkaline-forming, they provide more calcium than any other nut, this high calcium content coupled with a high magnesium content makes almonds and almond milk fantastic food. Of course I haven’t discovered anything new, the ancient Greeks, Romans and Egyptians enjoyed their almonds in all sorts of ways, specially in the form of milk. It is even said that the Romans used almonds to counteract the effect of too much alcohol(I guess due to the almond’s alkalizing properties).

This morning I also made roasted hazelnut milk, and let me tell you that it was just like drinking a healthier version of my favorite Italian gelato, nocciola. These milks will do wonders for all sorts of baked goods and desserts, although until now I have continued to use soy milk for baking, since it is much cheaper and for cooking because it has a neutral taste.

Drinking raw nut milks on a regular basis is not something that my body can deal with very well(I sense some hidden sensitivity somewhere), but I have discovered that if I make milk with roasted nuts, or if I boil the milk before drinking It I have no problems.

Always soak your nuts at least over night, it makes for a more digestible and tastier milk.

Raw Nut Milk

2 cups of soaked nuts
1 liter of water
2 dates or 2 tbs rice syrup

-put the nuts in the blender and blend for about 2 minutes
-pass the milk through a cheesecloth
-put milk back in the blender, at this point you may add more water if you think it’s too concentrated
-blend with a tsp. vanilla and the dates or rice syrup(for a mildly sweet flavour)
-consider other flavours, like cinnamon, chocolate, nutmeg etc….

Roasted Nut Milk
For roasted nut milk follow the above recipe but instead of soaking the nuts lightly roast them.

Demonstration in Amsterdam

On Sunday afternoon, september 29th we will be presenting a demonstration at the Museum Kromhout in Amsterdam. This is a terrific place which also hosts the Pop-up Restaurant Amsterdam, which will be presenting an Oktoberfest dinner on Saturday october 5th for which you are all invited to sign up as soon as all the details are organized, so keep an eye on the website for more details.

During the demonstration we will be showing you the simple art of making delicious basic healthy staples without complicated machines and extravagant ingredients. There will also be a beer making demo, plenty of opportunity to taste everything and to enjoy live music while tasting.
In the next days we will be posting the program, price and exact time, so stay tuned; we would love to welcome you there if you are in Amsterdam around that time.

Today’s Breakfast Ideas

For years my family’s breakfast consisted of miso soup, porridge and green vegetables, which is a typical breakfast in the standard macrobiotic diet. This approach to breakfast served us well for many years, but in he last few years we craved more variety and dynamic in our breakfast repertoire so we re-opened our eyes, minds and mouths to the vast variety of natural foods and natural foods preparations out there. Now we still love miso soup and porridge, but we don’t feel compelled to have it every morning. I love whole grains, but I also have become aware that not every member of our family feels equally good when eating them.

Today’s breakfast idea: Rice Granola with Soy Yogurt and Fresh Fruit, Carrot-Pineapple- Grapefruit Juice, Steamed Greens.

Rice Granola
2 cups of cooked brown rice(left over is best)
maple syrup
1 tbs neutral oil(I used coconut)
dried fruits

-mix all the ingredients together except for the fruit
-bake in the oven at 180*c. stirring regularly until it’s crispy
-let it cool off before serving and storing