Spring Into Health With Anouk and Danielle

Spring Into Health With Anouk and Danielle During our hands on cooking classes we always use organic, ripe, whole and seasonal ingredients. Our

Ottolenghi’s roasted carrots with harissa, (cashew) yogurt &pistachios. A dinner outside with family and friends on a ve...
08/07/2026

Ottolenghi’s roasted carrots with harissa, (cashew) yogurt &pistachios. A dinner outside with family and friends on a very rainy summer night. Full ❤️.

Loosely inspired by Melissa’s Clark toasted coconut rice salad recipe,which appeared in my inbox yesterday . I had most...
08/04/2026

Loosely inspired by Melissa’s Clark toasted coconut rice salad recipe,which appeared in my inbox yesterday . I had most of the ingredients that she used in her recipe. A red cabbage from the farm (in the fridge for weeks ) was sliced thinly and massaged with lemon juice and salt to soften. A block tofu ( the firm one from Trader Joe being my favorite) was drained,cut in cubes, and marinated (Siracha, honey, tamari and mirin). Baked in the air fryer that I recently started to reuse. I have a bag of tamanishiki rice in the pantry. It’s delicious and cooks beautifully. I cooked in in coconut milk. It’s sticky enough to make into little balls and bake in the air fryer. Added peanuts and green onion . A keeper when the next red cabbage comes around.

Tender summer cabbage from the farm and some loose carrots in the fridge equal coleslaw for lunch today. Cabbage is so i...
07/27/2026

Tender summer cabbage from the farm and some loose carrots in the fridge equal coleslaw for lunch today. Cabbage is so incredibly good in the summer. Sliced thin and massaged with some salt for even more tenderness. Add some grated carrots, a red onion that’s lying around ( slice it thin and pour some boiling water over to remove the sharpness) parsley, a few dried cranberries ( soak in boiling water with vinegar to plump them up) and top with some seeds from the pantry. Skip the mayo in favor of a really good olive oil and a bit of lemonjuice.

It’s very, very much zucchini time. They are everywhere in Upstate. I had a good amount this week in my CSA box. I am n...
07/26/2026

It’s very, very much zucchini time. They are everywhere in Upstate. I had a good amount this week in my CSA box. I am not a huge fan of zucchini. I don’t dislike them. I just don’t find them very exciting. Over the years I have made countless zucchini breads. My favorite recipe is Tartine’s Zucchini and Orange Marmalade tea bread.
Tonight, inspired by an article in the NYT, I made a super simple zucchini dish. Sliced them an inch thick, boiled them a few minutes, cooled them , added a very good olive oil, lemon finishing salt and a very nice dried oregano that had been in my drawer for a while. No leftovers.

Seasonal corn and tomatoes from Upstate New York have spoiled me forever. It’s also the reason I avoid buying them off s...
07/23/2026

Seasonal corn and tomatoes from Upstate New York have spoiled me forever. It’s also the reason I avoid buying them off season. The first tomatoes of the year were in my CSA box yesterday. Courtesy of Denison Farm . What a gift🍅 ☀️ # corn

When in the Netherlands eating at least one kroket is required. The vegan Cas&Kas kroketten zijn onweerstaanbaar. ...
07/04/2026

When in the Netherlands eating at least one kroket is required. The vegan Cas&Kas kroketten zijn onweerstaanbaar. ☀️

Homemade Lemonade in sizzling Prague ☀️
06/26/2026

Homemade Lemonade in sizzling Prague ☀️

Cafe Louvre Prague.
06/25/2026

Cafe Louvre Prague.

First strawberry of the season deserves her own portrait. No need for anything else. # strawberries
05/28/2026

First strawberry of the season deserves her own portrait. No need for anything else. # strawberries

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