Did you know that only 5% of the adults and 3% of the children in the Netherlands eat enough vegetables? I’m shocked that so many people aren’t getting their daily vegetable intake! And I’m not the only one; Magioni also thought we should all eat more vegetables. You might remember Magioni from the Pizza Diet I did in January. And now that’s it’s February we’re spreading the word to let people know how easy and tasty it is to eat more veggies.
Vegetables are good for you (no-brainer). There isn’t 1 vegetable that gives you all the nutrients that you need, so add color to your meals. Vary! This week Magioni, me and several other food-bloggers will add some extra vegetables to our meals as we can show you how easy and tasty it can be!
Magioni made a Veggie Revolution recipe book with all kinds of healthy recipes, that are easy to make and look very Instagram-worthy! On this page I’ll share some recipes from this book in English. You can download the e-book with all the recipes (in Dutch) on this page.
More great news: you can now order the new natural food coloring powders from Magioni with 25% discount if you use the code ‘kortingvananne_travel_foodie’. Click here to order them or continue to read for the healthy recipes from the Veggie Revolution.
Soup is always a good idea to eat more vegetables. You can just boil and blend your favorite veggies or some vegetables that you have left-over. Try my pumpkin soup or red beet soup for example.
Magioni made a recipe for a green soup for the Veggie Revolution, very applicable in a week to promote eating more greens. This broccoli-courgette soup tastes very creamy but no cream is added. This soup is healthy and vegan!
This broccoli-courgette soup contains 280 grams of vegetables per serving, so it takes care of your daily vegetable intake!
Ingredients (for 4 people)
1 courgette (zucchini)
1 liter vegetable broth
handful sunflower seeds
handful fresh coriander
Chop the broccoli, courgette and onion. Shorty fry them in a pan and then add the vegetable broth. Bring to a boil and let it boil for a few minutes. Drain the vegetable broth, but save about 250ml (1cup). Add the vegetables to a food processor or blender and add the vegetable broth. Blend until smooth. If your soup is too thick you can add more broth.
Divide the soup in four bowls and top with the sunflower seeds and fresh coriander.
I served my soup with a bruschetta pizza twister from Magioni to make it into a full dinner.
Vegan Pita Chicken
This ‘chicken’ pita is completely vegan! This is one of the most comforting ways to add more vegetables to your diet: use veggies in your pizza base, in your spread and in your topping! Magioni created this matcha broccoli pizza base that I used as a pita bread. I used hummus as a spread, made from chickpeas so extra vegetables! And instead of chicken I used the filet pieces from Garden Gourmet, they’re made from soy beans which are, you’ve guessed it, vegetables. I’ve marinated the veggie chicken pieces with Argentinean grill herbs from Euroma to give a smoky flavor to the chunks.
Ingredients (1 person)
1 matcha broccoli pizza base
2 tablespoons hummus
1/2 package filet pieces chicken style from Garden Gourmet
1 teaspoon Argentinian grill herbs from Euroma
1/2 red onion
Preheat the oven to 180C/350F. Chop the tomato and the red onion and cut the cucumber in slices. Marinate the filet pieces with the Argentinian herbs. You can shortly fry them in a skillet if you like them crunchy, but this is not necessary.
Spread the hummus on the matcha broccoli pizza base. Top with all the ingredients. Rol the pizza base in a pita bread shape and use a baking sheet and/or butchers’s string to keep the pita in shape. Bake the vegan pita chicken in the oven for 10-12 minutes.
Pumpkin Pizza with mascarpone and broccolini
I love healthy pizza! I already shared many recipes on my blog (check this page!) so this time I made a very original version with vegetables that you might not even know! I used broccolini and purple sprouts. Broccolini is known under many names; from bimi to asparagus broccoli. It’s very similar to broccoli but it has long, thin stalks and smaller florets.
Ingredients (1 person):
1 pumpkin pizza base from Magioni
50 grams mascarpone
30 grams purple sprouts (about 5 pieces)
30 grams broccolini
1 tablespoon balsamic vinegar
30 grams goat cheese (I used the small balls from Bettine)
1 tablespoon grated almonds
Preheat the oven to 180C/350F. Mix the mascarpone with the balsamic vinegar. Add the broccolini and purple sprouts to boiling water and after a minute or two move them to cold water. Bake the pumpkin pizza base for 2 minutes. Drain the vegetables. Spread the mascarpone mixture over the pizza base. Top with the broccolini, sprouts, goat cheese and grated almonds.
Bake for 10 tot 12 minutes.
I’ll add more healthy recipes from the Veggie Revolution later this week. Can’t wait? Check my healthy dinner recipes page for more inspiration.
Magioni has got some more news! They released these 4 natural food colors. These powders are 100% natural and vegan. The red coloring is hibiscus, the blue one is butterfly pea, green is matcha powder and the pink coloring is made from pink pitaya.
You can order a package with all 4 powders with 25% discount if you use the code kortingvananne_travel_foodie in the online Magioni shop.