The Green Kitchen at Home is the latest cook book from David Frenkiel and Luise Vindahl. A Swedish couple that most people will know as Green Kitchen Stories. I also had their previous cook book ‘The Green Kitchen Travels’ and when I heard The Green Kitchen at home was voted best cook book of the year 2017 in The Netherlands, I became curious about this new book.
I went to ’63 graden’, the cook book shop in my hometown Tilburg. I discovered that 63 graden (63 degrees) is the only cookbook shop in the Netherlands outside of Amsterdam. I felt really lucky that I live right around the corner!
Owner Guus knows a lot about all the books. Ask him any question you have and I’m sure he’ll be able to answer you.
When I walked in the other day the winner of the cook book of the year wasn’t known yet, but Guus already had a feeling that The Green Kitchen at Home would win. And it did! I’m very happy that a vegetarian cook book won. Just like me website, I hope that their book can inspire people to eat (more) vegetarian foods. They share my philosophy that vegetarian food can be super tasty and easy to make!
I made one of the dishes from the book and I’m sharing the recipe here with you. I’m sure I’ll make many more of their recipes as I’ve bookmarked about 20 of them! But this one is a pretty and healthy breakfast dish that’ll impress all your Instagram followers! It’s raspberry mousse with chia pudding. The raspberry mousse only contains 3 ingredients but is very addictive! Besides vegetarian, this recipe is also vegen and gluten free.
Raspberry mousse with chia pudding
250 ml chia pudding
200 grams raspberries
1 ripe avocado
4 soft medjoul dates, pitted
Make the chia pudding the night before by mixing 3 tbs chia seeds with 250ml plant based milk. Stir well and set aside in the fridge to set overnight. Forgot to do this the night before? Then just put it in the fridge for 20 minutes.
Put the ingredients for the raspberry mousse in a blender or food processor until a smooth puree has been formed.
Spoon the chia pudding on the bottom of two glasses and pour the raspberry mousse on top. Serve with a tablespoon of nut butter, fresh raspberries and grated coconut.
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