@ritaserano is aanstaande maandag bij ons te gast om heerlijk met ons te koken en haar nieuwe boek ‘Vegan in 7’ te promoten waarin je met 7 of minder ingrediënten een heerlijke maaltijd kan creëren.
Op haar foodblog http://ritaserano.com vind je heerlijke maar vooral ook makkelijke recepten voor het hele gezin, gebaseerd op het seizoen!
Voor het interview willen wij graag weten wat jullie Rita Serano zouden willen vragen? Heb je een vraag m.b.t. Veganisme? Koken? Lifestyle? Of misschien deze moderne wereld waar we nu in leven en hoe jij zelf een boek uit kan geven?
Pak je kans, stel je vraag en de leukste vragen die wij krijgen zullen we beantwoorden.
Hi! It’s me, Rita ☺️ I am not a lady that likes to be in front of a camera, but if the very talented photographer @anne_timmer does a portrait of you for @janmagazinenl Living quarterly I cannot say no. The magazine (see second pic) is a Dutch one were I am interviewed about the Dutch edition of ‘Vegan in 7’ . I talk about why I am wholefoods plantbased vegan and how it started for me twenty years ago. I healed an auto immune disease with this way of eating (and doing cleanses) and it never came back. And for those who can’t read it, let me share some info now that I showed my face! I am born in the seventies 🌸✌🏻Raised a Buddhist, but don’t call myself one (religions have the tendency to separate instead of unite I feel). I am still very spiritual minded though. I question things that maybe a lot of people don’t (think about) call me a free spirit in that way. I like to really put in practice what I read about and preach, for instance I tried the raw vegan diet for 7 years, am currently on a no spend year (apart from the things I really need like food), I just started the #project333 and since reading about no added oils in a vegan diet I am doing that. (More info: read ‘the China study’, ‘Starch Solution’ or watch ‘Forks over Knives’. As you might know I am passionate about food, organic, seasonal and sustainable. We only have one Earth and I am trying to do the best to leave as minimal of a footprint. I am not only passionate about food but also about my loved ones around me (that’s why I am not spending 24/7 on my phone). And I love people that are passionate about what they do, if I need to buy something I’d rather buy it from them. Ceramics from friends like @annemiekebootsceramics or @itsajook Handmade organic clothing from @notperfectlinen for my capsule wardrobe and I really want to treat myself I get something from @somethingfamiliarjewellery for instance. I never do sponsored posts btw, just support what I love. And lastly I love natural skin care and cleaning products which don’t have crap in it (homemade if possible). Oh, and married to my high school sweetheart and mum to a 7 year old. So that’s a bit about me personally. Thanks for supporting 💓
Afgelopen dagen in Noorwegen geweest voor familiebezoek aan mijn broer @tindelykke en zijn gezin. We hebben het daar zo heerlijk gehad dat ik totaal ben vergeten het recept van dinsdag te posten. Dan vandaag maar. Het is een heerlijke portobellosaté met pindasaus uit het nieuwe kookboek ‘7 ingrediënten vegan’ van @ritaserano . De saté is makkelijk te maken, staat snel op tafel en ziet er fantastisch uit. Dus: wil je eens wat anders of heb je vegetarische/vegan eters over de vloer dan is dit een perfect recept, zie link in bio.
Groenten, ik eet ze graag maar soms ontbreekt het me aan inspiratie. Op die momenten blader ik graag in vegetarische of vegan kookboeken. Toen ik de aankondiging van ‘7 ingrediënten vegan’ voorbij zag komen was ik gelijk geïntrigeerd. Inmiddels heb ik het kookboek van A-Z doorgespit en ik ben fan! Los van de vraag of je veganistisch eet of niet, dit boek inspireert en daagt je uit om nieuwe recepten te proberen met verse groenten en fruit in de hoofdrol. Wat mij betreft een dikke aanrader als je om welke reden dan ook gezonde, lekkere en plantaardige gerechten wilt eten. Meer weten over dit boek? De link naar mijn review staat nu in bio. Waar halen jullie je inspiratie voor groentegerechten vandaan?
Bedankt voor dit mooie boek @karakteruitgevers en @ritaserano
Vegan pavlova succes! Have been trying a long time to make a vegan pavlova without refined sugar with several misses. A while ago my friend Audrey @unconventionalbaker made some with coconut blossom sugar and that made me want to give it a try again. And it was just soo delish, the coconut sugar gives it a more caramel flavor without the feeling your teeth fall out instantly. I combined them@with some whipped coconut cream (recipe is in #veganin7 ), stewed rhubarb with rosewater and orange juice (recipe in blog archives) and some super sweet strawberries. A true feast of spring! Speaking of a party: for you dutchies my book is now on sale in dutch @karakteruitgevers 🎉 And for all of you Germans it will be out pretty soon too, the title is Simply Seven 🎈Massive Thanks to all of you that have supported me and the book ❤️ I have taken a longer break that I thought I would from social media, but after being here almost 3 years I needed some. And I can tell that breaks aren't bad, it gave me an oppertunity to get in touch with creativity on multiple levels and recharge my batteries. What I noticed is that when something becomes a routine (like say posting or being here) you stop being aware and it almost feels like doing things on an auto pilot. Now I am not a robot and my freedom, creativity and passion for things I do in my life are high on my personal list. By taking a break and spending time doing other stuff (I watched a lot of documentaries on plantbased food, natural health and sustainability for instance) and did a cleanse and fast (yup, not only your car has to have a check up once in a while..) and spend quality time with my loved ones all helped me to reboot my system again! So Thanks for understanding and staying connected here, I deeply appreciate it 🙏🏼 #veganpavlova#starchivore#wholefoodsplantbased#rhubarb#gratitude#veganfoodspot#veganfoodlovers#foodstyling#f52grams#foodstyling#healthyfood#refinedsugarfree#eatrealfood#healthychoices#herbivore#cleaneats#healthyfoodshare#veganfood#onthetable#plantbased#organic#forksoverknives#cowspiracy#eatwell#myopenkitchen#heresmyfood#tastingtable#ritaserano#highcarblowfatvegan
Made an amazing dinner tonight from my new vegan cookbook. First I made a 🥕Raw Carrot Cake🥕 with Sweet Cashew Cream which will be ready to tomorrow because I forgot to soak the cashews 😯 and for the main course I made 🍄Lentil and Porcini Ragout🍅!Turned out soooo good!🥂 Never felt better eating Vegan. Thank you @ritaserano Looking forward to making more!! #vegan#vegetarian#healthyeating#healthyrecipes#ritaserano#lovinglife
Spicy carrot 🥕and chickpea stew from #veganin7 by #ritaserano
* fresh coriander
* radish pickle with spring onion
* coconut yoghurt with fresh mint
Added some celery stalks and sweet red bell pepper so this makes it actually #veganin9 🌱😉
Replaced the olives in the recipe by preserved lemon 🍋😋
Carrot lox!! Yes. That would be perfect on the Easter table, not because it is in my book #veganin7 But if you care about the oceans you would not touch fish any more. I am normally not a preacher, but I find the facts shocking and could not actually believe it has come to this. Did you know:
🐟 That for each caught pound of fish up to 5 pounds unintended marine species are caught and discarded as by-kill.
🐟 80% of commercial fish species are gone. Gone.
🐟 Scientists estimate that as many as 650.000 whales, dolphins, turtles, sharks and seals are killed every year as a result of fishing practices.
🐟 Scientists predict that by 2048 all wild fish populations will have collapsed.
The oceans and its marine life is too important for all of us and I really hope that with plantbased and vegan going mainstream this tragedy still can be stopped in time so that not only we but also the next generations will see fish in the sea and not only plastic (a subject close to my heart as it is for my friend Christine @conscious_cooking who even has a recipe e-zine book full of fantastic food created by many foodies on this platform which I can highly recommend).
If you are planning to make this recipe btw. in the directions it asks for lemon juice. You can add it or leave it if you don't have any. Sorry about the little error. Took this picture while the very talented @laurajayneedwards was shooting my book last year.
I wish you all a very Happy Easter! 💞
Thank you to my dear friend @k.marzano for this lovely early birthday present. 🙏🏼. Really looking forward to making some of these recipes. Hoping this makes eating plantbased a little easier. #veganin7#ritaserano#7ingredients#birthday
Holy shit dude! I know the best people. Who knows how long my ovo-lacto vegetarianism (two months today) will go because being vegan is possible with helpful friends with guidance. Get you a fucking copy of vegan in 7 by the wickedly exquisite @ritaserano Also infinity thanks to my pal @bakeanddestroy for being so inspirational. #veganin7#ritaserano#veganrecipes#vegan#swerve
I was telling you about preserving, my little theme that I have started last week, starting with my preserving lemons. Drying is also an old way of preserving food, like I did with the oranges. Using a dehydrator is a great tool that I used to work a lot with in my high raw period for making linseed crackers (any one out there that remembers?). Yoghurt making is also a way of preserving that we all are familiar with too. And how about fermented veggies?!? In Asia they are very familiar with this process that started centuries ago to preserve vegetables and had a chance to eat it when in winter there are not a lot of vegetables. Also fermenting adds bonus points to your vegetables, good bacteria that help your gut! Especially good after sickness, lack of energery or if you have taken medicine like antibiotics. I really enjoy this process of fermenting, which sounds quite scary maybe but I can assure you it is so easy, you just have to work clean, use the right amount of salt in ratio to your vegetables and time. Kimchi is such an exiting vegetable dish that you can use in all kinds of dishes, but we really enjoy eating it with these Korean chickpea pancakes from the blog (will put a link in my stories) or noodle or grain dishes. But am open to all of your Kimchi suggestions 🤗
P.S. There is still some time to hop on over to @nutriliciously to have a chance to win the US version of #veganin7 that is now out in the US 🎉
Who thinks preserving is difficult? Because let me tell you a little secret: it really is not! These preserved lemons are maybe one of the best examples and all you need is patience. Lemons are still in season and making your own preserved lemons is fun, easy and most of all it makes a simple dish turn into a great one. All you need is a clean jar (just wash in the dishwasher and it will be fine). Take some #organic lemons and quarter them, but don't cut all the way through so they still are attached to each other. For each lemon use a tablespoon of good quality salt and place this in the middle of your lemon. Squeeze the parts gently together and put in your glass jar, repeat but stop to leave some room at the top of your jar. Now squeeze lemons and add the juice to the salted lemons until all the lemons are under this fluid. Now close the lid and let the salt do it's magic: fermentation can begin. After about 2-3 days carefully open the lid, you maybe see some bubbles or some juice will bubble up. This is a good sign! Squeeze the lemons down again to make some room and make sure that the lemons are underneath the juice, close the lid and store in a dry and dark place for about 5-6 weeks. Patience... After the wait you will have your one preserved lemons to add skins to winter stews (there is a great carrot and chickpea one in #veganin7 ), in dressings, in salads and even in pasta dishes. The lemon has become super aromatic and elevates your dishes. Also a great culinary gift. So what is stopping you, make some now #citrus season is still going strong!