Voor het landelijk kantoor van Reclassering Nederland ontwierp Burobas de kantooromgeving met Het Nieuwe Werken. Het werd een prettige plek om te werken.

Deze gezonde chocoladetaart is niet alleen erg lekker, maar ook nog eens vegan, lactosevrij, glutenvrij en vrij van geraffineerde suikers!

This Pumpkin Chutney is so simple, you'll be wondering what took you so long to make it. Perfect gift for upcoming holidays as well!

Adapted from Yotam Ottolenghi & Sami Tamimi's recipe featured in Jerusalem: A CookbookSuper smooth and creamy, rich in tahini.

Salade met courgette en feta is perfect als lunch, en ook makkelijk mee te nemen.

I saw this recipe almost 3 months back and ever since, it was on my mind. In fact, I had bought my first pack of dried apricots just for this recipe and while I still kept fiddling with the thought of making it, the apricots managed to score highest on my favorite dry fruit list and now a regular in my pantry. Some more months would have still passed by before I could make this pickle when finally yesterday I did some jar shopping and I knew now is the time. Not that the recipe is difficult to make, in fact it is one of the simplest ones to make. I was just occupied with a few more important things and today when I finally made it, I realize what I had been missing all this while. The recipe was shared by a very talented fellow food blogger Amrita Gill which was passed on to her by her Iranian friend in her college days. A must try recipe, especially if you love your pickles and chutneys! Ingredients 2 cups carrot grated 1 1/2 cups fine grain sugar 1/4 cup balsamic vinegar (can be replaced with sugarcane vinegar or apple cider vinegar or any sweet vinegar) 1/3 cup dried apricots sliced 1/3 cup raisins 1/3 cup dates (I did not add as I do not like) 3 cloves garlic finely chopped 1/4 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp heaped red chilli powder Salt to taste Direction Soak the apricots and raisins in the vinegar overnight in the refrigerator, preferably in a glass bowl. Heat a pan and add the carrots followed by the sugar. Strain the soaked apricots and raisins and add the soaked vinegar from the bowl. Let the mixture come to a boil while stirring continuously on a medium flame. Now add the chopped garlic, soaked and strained fruits followed by the spices. Mix everything well and let the mixture reduce while stirring in between. When all the liquid evaporates, remove from heat and transfer to glass jar or bowl and keep the lid open. Refrigerate once completely cool. Enjoy with a wide range of Indian breads, fritters, samosas, or anything that you fancy!

Weinig tijd en toch voedzaam en gezond willen eten? Hier een voedend, gezond en vezelrijk vegan recept voor pastinaaksoep met wortel, appel, zoete ui en diverse kruiden en specerijen zoals gember, kurkuma, kaneel en kerrie. In snel klaar en lekker als lunch en avondmaaltijd in je detox kuur.

Bakken helpt me altijd ontspannen, maar toch doe ik het te weinig. De afgelopen week was redelijk hectisch en net op het punt dat ik op ontploffen stond besloot ik deze taart te bakken. Of liever gezegd maken, want er komt geen oven aan te pas. Het is al 32 graden in huis dus de […]

Deze vegan poké bowl met tempeh en avocado is heerlijk. Het recept is makkelijk om te maken en staat binnen een kwartiertje op tafel.