Cooking make love visible.... Basic oatmeal with raspberries Ingredients: 1 cup activated rolled oats, 2 cup of soy milk, cinnamon, date sirup (or sweetener of your choice), 1/2 cup raspberries, 1 tsp chia seeds Instruction: Soak the oats 12+ hours in water with a dash of apple cider vinegar over night. Drain oats in the morning, cook 3 minutes with soy milk, when oats are cooked, ad sweetener, and a pinch of salt, add water if needed and serve in a bowl. Top it with the raspberries, cinnamon, chia seeds and ENJOY!
My favorite moment of the day yesterday: the two of us sitting in a little 'pagoda' hut we also have at my summerhouse, overlooking the garden and the lakes. Simon and I meticulously cleaning our first mushroom harvest in a manner of slow meditation, whilst listening to a @richroll podcast with the creators of 'What the Health' movie. Pure bliss ☺️🙏✨ You guys were super curious what we do with the mushrooms. First of all we forage them for fun: its an epic adventure to be able to teach Simon about edible mushrooms, its a great excuse to spend hours walking thro the ancient forest and finding the mushrooms is crazy good fun! We then clean them and keep them in the fridge (they keep very well for days) for my parents who love to eat them. We will also bring some to Belgium for Simons parents to taste! We dont eat the mushrooms raw or cooked as our bodies are use to very light foods and mushrooms by default are hard to digest. But can you eat them raw? Yes. I ate portabello mushrooms raw all my life: sliced on a sandwitch on a bed of mayonaise. Or, sliced into chips and drizzeled with olive oil, balsamico and salt - and eat them instead of potato chips. Porcini mushrooms are equally soft and much more tasty raw from what we tried. But the recipe I wanna give you will make a sauce that is perfect for any mushroom, I will even veganize it for you. As you know I no longer cook, but this recipe made me epic mushroom sauces for years before! ✨Saute onion in small strips in a little bit of oil on a frying pan. Add thick slices of mushroom and let them simmer together as you mix them. The mushrooms will loose water, so drain excess water out of the pan. Add a taste enhancer (substitute for chicken stock) like a bullion or mix of herbs & salt to the mix. On the side, mix in one tablespoon of any flour into a cup of vegan cream, then add this 'thickened cream' into the mushroom + onion mix. Fold in all the ingredients and simmer on low heat for circa 20 minutes.