todays snapshot


I started this morning with a smoothiebowl containing spinach, mango, fresh juice from one orange, two ripped bananas, chiaseed and one tsp spirulina, topped with cocounut flakes, sunflowerseeds and cashewnuts. So filling and delicious! With that I had a large glass of orangewater. 

For lunch today and chopped up a half butternut and sprinkled olive oil, seasalt and a pinch of dried rosemary. You need to try it! 

We spent the afternoon visiting cows, sheeps, rabbits and a few pigs. Morris really enjoy spending time with animals, his favourites are cats and horses. Hope you all had a lovely tuesday! 

vegan lunch – a hot summer day

IMG_8018IMG_8020IMG_8021IMG_8024

Recipe: Spread some green kale and plum tomatoes on a baking tray and sprinkle over a pinch of seasalt, olive oil, one crushed garlic and tofeta (vegan “feta” cheese, made of tofu). Leave it in the oven for 7-10 minutes on 200 degrees (celsius). With that we had a few beetroots that we cooked earlier today, and to drink; LEMON water. It’s so tasty and refreshing a hot summer day. This is a light lunch packed with vitamins and minerals that keeps you going all day.