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March 4, 2016April 15, 2016

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About Me

Welcome!
Here I am sharing with you my passion for healthy and delicious food. Mostly vegan, vegetarian or raw food recipes. Join me on my veggie rollercoaster...!

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Recent Recipes

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yvetteshealthykitchen

Healthy Banana Bread Healthy Banana Bread 🥬3

Healthy Banana Bread

Healthy Banana Bread
🥬3 bananas
🥬200 gram spelt
🥬

EARTH DAY 🌎 🌍 🌏 🌎 There are many thi

EARTH DAY
🌎 🌍 🌏 🌎

There are many things we can do to make our planet healthy again, I hope everybody puts in it’s share.

Here I share you mine:

I love to go to farmer’s markets and absorbing the colours, the smells and forms that nature brings us. These are the moments I feel such gratitude 🙏 for the earth that she is providing all we need.
I usually stock up for a week and then at home I love to be creative with all these colours of the rainbow 🌈 and make nourishing and yummy meals.
🥬🌶️🥦🌽🍆🥒🥑🫑🥕🍅
Vegetables are the best when prepared with love, spices, herbs, and topped with creamy sauces or marinated or roasted and so on..
The choices are endless.

Follow me and get inspired.. DM me for any questions that you have.

Nourishing yourself is nourishing the earth, is selfcate and care for the earth, is health and happiness for YOU and the EARTH.

Have a warm and nourishing weekend
Aloha

Yvette’s Healthy Kitchen

Last week I joined a beautiful Retreat, wild women

Last week I joined a beautiful Retreat, wild women awakening, at the @theshantispace in Portugal
I joined as a participant.. not as a chef this time. Let’s call it self care.
What an amazing week facilitated by @jessicaweaver_____ . She spreads so much love and softness which radiates in all the work we did together . It was such a gentle approach, yet with incredibly beautiful outcomes..
As we women share so many of the same feelings, emotions, struggles, fears, anxieties, etc..we were all heard, seen, respected and loved by each other.
We feel empowered, uplifted, strong and so much more.
I wish for every woman to find ‘sisterhood’ wherever they are in this world, because we deserve this and we need this. The world needs us, empowered women to speak their truth and voice their needs.
🙏👩‍❤️‍👩🌸✨💕
Aloha and thank you all

Lacinato kale with roasted chioggia beets, pecans

Lacinato kale with roasted chioggia beets, pecans and goat cheese, with a balsamico dressing.

As the “queen of greens,” kale is an excellent ingredient to add to your diet. Kale is a low-calorie, high-fiber food that aids in healthy digestion, metabolism, bone and joint maintenance, and vision.

In this recipe I used Lacinato kale (other names: Cavalo Nero or for my dutch readers “palm kool” )as the base.

Tear of the leaves from the stem and finely slice the leaves. Add salt and lemon juice and massage the kale with your hands.

Meanwhile slice your beets in 1/2 cm slices, sprinkle with olive oil and S/P and some fresh rosemary and roast in oven until tender.

Sautée some onions.

Assemble all together in your bowl:
- Massaged kale
- sautéed onions
- Roasted beets
- Roasted pecans
- Goat cheese
- Slice of avocado
- Balsamico dressing
- Option; leftover grains, like rice, lentils or quinoa.

Such a nice combo the beets with the goat cheese. Due to the kale it is full of fibers, calcium, iron and potassium.
Lacinato kale is also high in sulfur, supporting liver and joint health.

Ask your local organic store if they can get this amazing superfood.

A warm Aloha🥬🌈🌴🥑🍅🌸

Hawaiian Poké Bowls
🌈☀️🌈☀️🌈☀️🌈☀️
Poké Bowls originated in Hawaii. And since I am here right now I get totally inspired and thought of letting you know a bit more about the history of a Poké Bowl.

In the Hawaiian language “Poké” means “cut or slice”. Centuries ago, native Polynesians, while fishing, cut their fish into small cubes and seasoned it with sea salt and seaweed. Later soy sauce and sesame oil was introduced by Chinese and Japanese Immigrants who moved to Hawaii.

Still right now on the islands of Hawaii a Poké bowl is any kind of fresh-raw fish, cubed and marinated with soysauce and spices.

Over the last decade Poké bowls took another leap forward and spreaded out from Hawaii to the rest of the world. We completely transformed it into a sort of Buddha-Poké Bowl, adding many other vegetables, pickles and ingredients to make it a full, well balance and extremely delicious bowl.

And luckily many many new vegan versions made their appearance aswell.

Here is a selections of my versions of a ‘westernized Poké Bowl’

(most of the time I make vegan ones, using tofu or tempeh. I even made a tunamelon (watermelon) once, which was so good!

Tell me if you like me to give some guidelines how to easily make your Hawaiian Poké bowl at home.

Aloha from the beautiful island of Maui
🌸🌺🌈🌴☀️

#retreatfood #buddhabowl #soulfoodhawaii #pokebowl #veganpokebowl #plantbasedpokebowl #tofupokebowl

Swiss chard (in dutch: Snijbiet) Strangely enough

Swiss chard (in dutch: Snijbiet)

Strangely enough this vegetable isn’t even for sale in the normal Supermarkets in The Netherlands, Only in Organic stores or at Farmer’s markets. A missed chance which I like to change since it’s very easy to grow and it has so many healthy benefits’ :

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin.

Let’s ask around for this amazing healthy vegetable, so we increase the demand, hopefully it will be offered more in the near future.

I have been using it mostly in Shakshuka’s, but just sautéed in olive oil, with garlic and parsley is already an easy way to prep.

Here a new Indian version of Shakshuka:

- Sautée onions
- Add finely sliced potatoes
- Add the ‘hard’ part of the Swiss chard, finely chopped
- Add Johnnie de boer’s Vadouvan Curry powder mix (or any other Indian curry mix)
- Stir and fry until potatoes are tender,
- Add some broccoli florets (always extra veggie’s🥦🥦
- Add the finely cut leaves of the Swiss chard,
- Stir for some minutes,
- Make little holes, crack you egg (or for vegan options, crumble tofu or tempeh)
- Add salt and pepper
- Place lid on pan, cook for another 5-10 minutes
- Serve with fresh coriander, tzatziki, home made mango chutney and naan bread.

Oh my gosh, sooo Yummy

Enjoy, please DM for any question.

Much Aloha Yvette

(PS: in all honesty I need to share this: I do eat eggs sometimes, but often find it confusing for myself. I don’t want to support chicken farming etc. I do buy the organic ones, but still you don’t know for sure. Most of you that follow me, I am all about eating loads of vegetables and that’s my part to contribute. I am trying the best I can, and continue to do so. 💚)

#jonniedeboer #jonniedeboerkruiden #shakshuka #swisschardrecipes #snijbiet
#snijbietrecepten

Campervan touring in Italy.. Sunny days, rainy and

Campervan touring in Italy..
Sunny days, rainy and still very cold days.
Markets, the best veggies like my favorite Cavalo Nero ( a kale type) and my new fave’s the big round eggplants, they taste so much better than the longer versions.
My meals that I cooked myself in the van were definitely Italian inspired.
I love the Parmiagianna Melanzana and a Risotto with porcini and asparagus. And yes I did eat a bit of Parmazan and Burrata. Delicioso.
Beautiful Tuscany , Torino, Pavia and Lago di como.
I will be back soon.
🇮🇹 🍆 🥬🍋🍇🍷

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Contact Info

Email: yvetteshealthykitchen@gmail.com
Whatsapp: +34658803960

Blog Posts

Amazing Health Retreat in Bali 03/2019 March 26, 2019
Vegan/Vegetarian Thai Cooking Class in Bangkok December 14, 2016
Vegan/Vegetarian Hands on Cooking Class for Teens October 22, 2016

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