This beetroot broccoli juice is not only colourful and delicious, but also very healthy. It made entirely of vegetables, since I try to keep my fruit juice intake at a minimum. I used to love pink berry juices (still do), but their sugar content is quite often much higher than those of veggie juices so I decided to make a compromise: pink juice, but a healthier option
What do you do when you might have overshopped a little at the market and you still have four paprikas in the fridge, which you really need to eat within now and two days? Yes, you make roasted, stuffed paprikas. It has been a while since I made them and I forgot how simple they were to make. They really do not take up a lot of your time, but you do get maximum flavour. If you of course use the right herbs, spices and fillings, but don’t worry I have a recipe here that you have to try if you are planning on making them.
When I spotted this Beetroot vegetable pie (plaattaart) in the Allerhande, I knew that this had to be next vegetarian dish. It looked so delicious and simple that I had to try it and oh I am so happy I did. For my readers that do not live in the Netherlands; Allerhande is a monthly magazine from the Albert Heijn (one of the largest supermarkt chains here). I use it as one of my many inspiration sources. This recipe is filled with fresh vegetables (which I all bought on the market), it is very simple and the ingredients used can be easily substituted if you wish, which is something that I did.
As you may or may not have seen on my Instagram account (Bitsnbitez) I am now the proud owner of a Princess juicer. Finally, because I wanted one for ages. I made juices twice before in a food processor and then put it trough a strainer. I can hear you think: ”That must have taken you ages!” and yes it did. But those days are over. Hello making juice in five minutes! So get ready for some juicy recipes on Bits&Bitez.
Do you like spicy food? Then look no further I got the dish for you. These spicy pork strips in soy sauce are, well spicy. But don’t worry if you use the right amount of peppers you will be just fine. And if you are a bit stubborn like I am then, well, you will definately know how much to use the next you cook it.
Week 3. I really start to be more creative with my food and recipes. I was already thinking of making this dish when I first cooked red lentils. I thought they were going to be similar to black lentils, which are quite firm. But these red ones fell apart and the dish that I made then was somewhat ruined. I researched red lentils for a bit and found that most people use it for red lentil soup and red lentil curry, so this could not miss my More Veggies challenge.
I am entering week 4 now of my personal vegetarian challenge. For those of you who haven’t read it, I am cutting down my meat consumption by eating vegetarian at least once a week. In my first week I made a vegetarian, homemade pasta. You can read the recipe of it here. So far this personal challenge has triggered my creativity when it comes to making food. I am learning new things, new recipes and start to use products that I haven’t before. One of these products are chickpeas. I have them (unprocessed) stored away in a jar in my kitchen and last week, after talking to one of my colleagues, I finally knew what I wanted to make of them; my first veggie-burger. They are healthy, tasty, colourful.. Need I say more? Click that read more button to read the recipe.