Podcast: Ziek zijn is een vak. Advies

Hoe ga je om met alle verschillende ideeën, die je zelf bedenkt, in de media leest of hoort van vrienden en familie? Hoe is het voor naasten om adviezen en te geven en wat maakt nou precies een goed advies? En hoe blijf je bij jezelf? Het is één van de grootste uitdagingen als je (chronisch) ziek bent al geloof ik dat we hier allemaal tegenaan lopen. Hoe kies je voor jezelf in een zee van meningen en informatie?

Read More
What are calories, carbs, engergy and joule ?

Energy is a strange concept. It sounds simple. You gain energy by something, and the something can cost you energy. You can get energy from eating food, for example, but at the same time a large dinner can also make you feel tired. Your energy bill all use kWh, at school you learn about joule, and you can track your calorie intact when you go on a diet. But what is energy exactly, and why does energy matter?

Read More
Simple series sweet potato fries

For years I’ve said that fries were my favourite kind of food. Or at least until I began to realise that my body doesn’t actually react very well to it. Generally, it’s just too greasy for me, and on top of that I’ve also realised that eating fries actually makes me lose energy instead of gaining energy from it. So lately I yell about how much I love eating a whole jar of kimchi, and believe me I’m not even lying. The moment you open my fridge, you can just smell the fermented garlic and chili flakes. My other great love is sweet potato fries

Read More
Vegan pavlova

This recipe has cost us a lot of sweat, blood and tears. Even though you can create some gorgeous white peaks from aquafaba (the water you find in canned chickpeas), I now found out the hard way that baking an actual classic pavlova with it is still quite a struggle. I think we must have tried out at least ten versions of this cake, but in the end, right at the moment we had decided to give up if this one didn’t work either, we succeeded. T

Read More
Food Styling Tips for Studio

A while ago somebody asked during a personal workshop – or masterclass, to give it an even more dramatic name – if we could give some tips about food styling that would be suitable for studio work. That is, for dealing with food that sits under hot lights all day, or where people use a lot of tricks to make the food taste absolutely terrible, but look amazing.

Read More
Podcast: Ziek zijn is een vak. Acceptatie

Vandaag deel twee van de podcast: Ziek zijn is een vak. Vandaag gaan we het hebben over acceptatie, het proces waar ik het langste over heb gedaan en wat eigenlijk telkens terugkomt. De hang en zoektocht naar gezondheid, de strijd die je met jezelf en je omgeving aangaat. Het is het eerste waar andere mensen over beginnen als ze vertellen aan mij dat ze ook ziek zijn. De schaamte die komt kijken bij ziek zijn en vooral de teleurstelling dat het leven niet maakbaar is. Het hoort er allemaal bij, misschien zal achteraf blijken dat dit het langste hoofdstuk in onze handleiding zal zijn…

Read More
Vinegar and co

Many (if not nearly all) of our environmentally friendly cleaning tips involve vinegar. But what’s so good about vinegar? Are all types environmentally friendly? And what exactly is vinegar, really?

Read More
How to start eating healthy

Tonics, serums, detox, healthy lifestyles are booming business right now and trying to live accordingly seems to be getting more and more complicated. Skin care has its own language, each lunar phase its own crystal, and I could list about a dozen more example of this. Although I do like trying out new products, love those sprays from Rock Your World (not sponsored) and believe that spirulina – although admittedly disgusting – is good for you body, for now I want to discuss what ‘healthy’ actually entails. It really doesn’t have to cost a lot.

Read More
Chocolate pear cake

Simple cakes are, of course, the best. Especially now that we’re so busy with selling our house, looking for a new house, Johann’s new job, and the new work for Food Bandits, we don’t really have the time to spend literal hours in the kitchen.

For this cake, you’ll only need a bowl and a wooden spoon, and you’ll be good to go!

Read More
Simple series part one taco's

We’ve wanted to start a new series focusing just on quick and easy recipes to use on a weekly basis for a while. And now the time has finally come.

We do actually eat a lot of pies and cakes, but we also love easy recipes that don’t require a lot of ingredients. The reason why we didn’t start this series sooner is simply because I’m a very hangry person when it’s nearly dinner time. You could therefore even say that we haven’t started it yet, because we like to keep things pleasant during dinner. But there are a couple of Food Bandits classics that you have to try out!

Read More
Eco friendly cleaning part two

When we first moved into our new house, we got the chance to test some of our new ideas about cleaning right away. I was so happy to make some proper use of my strange you tube addiction, watching cleaning videos.

So here are my best tips on removing lime scale, cleaning your sink, kitchen….

Read More
Sustainable coffee and tea

As most of you will know, we are self-proclaimed coffee addicts and have about 78874 different devices to make coffee with to match. I even have a couple more on my wish list. But what about sustainability? Are there ways to be more sustainable when it comes to your daily dose of caffeine? And what to do with the left over lemon peels from my morning drink?

Read More
Podcast: Ziek zijn is een vak

Heel lang wilde ik niet teveel vertellen over het is om ziek te zijn. Ik heb het persoonlijk niet zo op bloggers of influencers die elke scheet uitmeten als een persoonlijk drama, al is het nu eenmaal wel iets wat scoort. Maar als ik wat deelde over ziek zijn kreeg ik altijd zoveel fijne reacties. Van mensen die ook ziek zijn en het fijn vinden om ook van een ander te horen dat goedbedoelde adviezen, soms, nou eh, oprecht irritant zijn. Maar ook van mensen die helemaal niet weten dat er veel mensen zijn die ziek zijn zonder adequate behandeling van hun ziekte.

Read More
Chemistry of baking part two

This second part of ‘The Chemistry of Baking’ is about milk. What is the function of milk? How does cow milk differ from alternatives, like almond milk? The answer “cow milk comes from a cow” doesn’t really quite cover it, I’m afraid. How do you substitute butter milk and what is the function of fat?

Read More