Spring Into Health With Anouk and Danielle

04/23/2026

Crowned best artisanal cheese by Veg News, .cheese cheeses are a few levels up the ones you find at your regular supermarket. I tried their plant based truffle Brie. Cashew based with a bloomy rind and perfectly ripe. Going back for more.

04/19/2026

Sunday lunch was inspired by Richa’s blog m, who features a very easy, and very tasty tofu based General Tso recipe. While I still eyeballed the amounts, I followed the recipe this time and it’s worth it. Comes together quickly and keeps a few days. My cucumbers were topped with a new secret flavor weapon. Purchased from @ heat supply and brought back in my suitcase, Aosa seaweed seasoning is the new chili crunch. I have one regret: I should have brought back more. # homecoming

04/12/2026

I have made a variation of this salad on repeat during the past few months. The recipe (rice noodle salad with mango, veggies, herbs and peanut dressing) I started with can be found on the Food52 blog. It’s perfect to combat the winter and early Spring blues. I adjust and adapt depending on what I can find in the fridge and cupboard. For today’s variation I used some leftover papaya instead of the mango and some extra greens that needed to be finished. The dressing is really good. # gluten-free

04/11/2026

Upstate NewYork’s spring bloom is starting to show. Whenever the weather allows I am outside planting bulbs, burning wood and cleaning the yard. Lunch today needed to be uncomplicated and nutritious. I usually have lentils on hand. Lentils are just great. They are a convenient and quick source of cheap protein. Very easy to make as well. For today’s lunch they were cooked with , vegetable stock, onions, garlic, canned tomatoes, turmeric, ginger, tomato powder kale and coconut milk A good amount of sambal from Per de Man made it taste even better Caramelizing the onions for a good amount of time and using tomato powder deepens the flavor of the dish. And as usual, if it feels that something is missing add lemonjuice or vinegar. 🍅

04/07/2026

Back in Upstate after an extended stay in Rotterdam. The kid introduced me to Per de man() through his You Tube videos. Per ( short for Perry) is like a Rotterdam variation of Anthony Bourdain. He hosts his own, very entertaining, show, and has developed a delicious sambal based on his own recipe. It’s spicy, sweet en fresh. We were going to one jar a week, and a good amount has found its way to Upstate. # Rotterdam # heat supply # fresh

12/02/2025

First snow of the season in upstate. Besides the fighting cats, it’s been peaceful. Ramen soup for lunch for a, working from home, husband. Carrots from the farm, tofu, spicy noodles from momofuku, tofu, spicy honey chili crunchy from momofuku and cilantro ❄️ # denisonfarmharvestbox 🍵

08/23/2025

08/04/2025

Summer salads for a crowd. This one had carrots, olives, dates, parsley, Parmesan cheese and crème fraiche. Inspired by Joshua MC Fadden, from his bok Six seasons. ☀️ ❤️ .

06/15/2025

Garlic scapes are back! It is summer🌻🌞😎 ☀️

06/13/2025

It has been very wet in Upstate New York for a while, but the hardworking crew of the Denison farm delivered a second box of beautiful vegetables. The lacinato kale and romaine salad were the starting point of this salad. I used Ottolenghi’s kale and tahini Caesar salad recipe as inspiration. Google it for the original recipe, I am a bad recipe follower. The kale was massaged of course. If you still don’t massage your kale, get to it. Add a bit of salt and lemon juice to the torn pieces of kale and massage until soft. Add the romaine. I used more romaine than kale. Add some mint and parsley. The dressing was a tahini based dressing. My brand of choice is definitely the Noom. Smooth with no bitterness, I think it’s the best one around. Mix equal amounts of tahini with ( vegan) yogurt, add lemon juice, garlic, olive oil, salt and pepper. This dressing is so good, I made a large quantity for the week. Mix in dressing to taste. Top with roasted red grapes, and roasted chickpeas. Roasting red grapes for salad is a revelation. Halve the grapes and roast at 400 degrees for about ten minutes. They need to hold their shape. The roasted chickpeas need an hour. I used a whole can. Rinse and dry with a towel. Mix in with olive oil, salt and za’atar. Za’atar has become increasingly popular and is relatively easy to find. Beek in a 350 degrees oven until crisp and browned.

06/09/2025

The summer days of salad have arrived in Upstate New York. The Denison farm has started to deliver their gorgeous vegetables. They gave me Bok choy, green onion , cilantro and radishes. I added some carrots and a bag ready made edamame’s. An Asian inspired dressing was made in under a minute ( really don’t buy dressing, that’s my pet peeve) unmeasured amounts of olive oil, sesame oil, mirin, salt and pepper were mixed and added. Sprinkle with sesame seeds. # seasonal

10/13/2024

I have passed them countless times before noticing them. As far as I am concerned the best sandwiches of Rotterdam are From . This vegan variaties with tempeh was so good. They make their own bread