It is autumn in the northern hemisphere, and for many that means: pumpkin season! Everyone is sharing their favourite pumpkin recipes these days ~ and so am I. Because while I never used to like pumpkin, it turned out I only needed to find the right approach. The right recipe. And these days my favourite way to eat pumpkin is either simply baked in the oven and devoured with a nice sauce/dip ~ or blended with a whole lot of other good stuff into a delicious, creamy pasta sauc

We are well into October, and in the northern hemisphere that means: autumn! The leaves are beginning to turn, the weather is picking up wind and rain, and of course it's pumpkin season. And not just to carve scary faces into ~ let's eat them! There are a whole lot of fun things you can do with pumpkins – cook them, bake them in the oven, stuff them, use them as soup bowls... but have you tried them as pasta sauce? Yup, they make a great, creamy, orange, halloween-ish pasta s

Have you ever side-eyed the question of how to boost up the nutritional value of your food? I am always asking that question. Or, well, something along those lines, anyway. How can I eat better, with better meaning more aligned with the body's needs – and not just the body's! How can I best support mind and Self and the evolution of consciousness by what I consume? How can I adjust my diet in a way that works even better? It does help that I am naturally curious and passionat

It is no secret to the readers of this blog that I enjoy cooking a lot. Though enjoy is not exactly the right word ~ cooking is less hobby or interest and more soul expression and spiritual practice to me. So when I was asked whether I could image taking over the catering for the Openhand retreat near Sedona, there was no long weighing up of choices. Or even a short one. The answer was an immediate YES. And so I set out, two weeks ago, to travel to the US for the first time,

Drowning in fresh summer veggies? Or have some various veggies left in the fridge you don't quite know what to do with? Looking for something tasty and a little fancy, but still easy to make? I got you. May I present: the brilliantly variable veggie bake! the super yummy courgette and carrot bake The original recipe speaks of a “Courgette and Cauliflower Bake”. When I tried this out before, I had a cauliflower but no courgettes. Instead, I had leek. So I made a leek and cauli

Next level Ascension Kitchen Adventures ~ here's an evolved recipe for Arcturian Beetroot Dahl!

August, late summer. Nature is beginning to remind us what abundance is ~ and also drown us in zucchini. Possibly carrots. Ooh, is that the first beetroot, too? If you're ready to tear out your hair at the flood of veggies, wondering what to do with them: Try out this Thai inspired curry with all your summer veggies!

It's the height of summer, and temperatures around Europe keep trying to reach - or exceed - average body temperatures. Those are the days when you want to eat something fresh and light ~ and here is the perfect recipe: fresh, light, crunchy, easy to make, and fun to eat: The Fun Summer "Roulades", a Kitchen Adventure that turned out perfectly.

This year, we're stepping into the Ascension Kitchen, with high-vibrational, plant-based & gluten-free food for 5D consciousness. Let's elevate our body, mind, and soul with magic, creativity, and nommy food!

Welcome to another week's explorations and unexpected developments in the tiny ascension kitchen. Featuring: the perfect oven-bake curry, unexpected curveballs, a bright salad for grey days, and a simple and sweet (potato) end.

One more week of kitchen adventures, featuring cheezy broccoli, a root-veggie stir fry with tempeh, and a beetroot brownie cake with a twist. Also, changes.

Three ways to fulfilment ~ an exploration in three dishes (Or: Kitchen Adventures, but make them Multidimensional)

It is Kitchen Adventures time again! And I have returned with a full week of adventures, explorations, dishes - and a full fridge. Wanna join me on the journey? We've got cookies, I mean, banana bread!

Hello, welcome back to Kitchen Adventures with Joy ~ a fun journey of creativity, discovery, and yummy food. This week's magic is extra magical, and I am so pleased and excited with what created through me in my kitchen this week. If you are curious as well, read on!

One of the things I love observing inside of myself, is how food preferences change with the season. Totally normal and healthy, sure! Still I am fascinated by how the body responds to its environment, to changes in temperature and light and precipitation. And so this week is all about autumn comfort foods ~ hearty, dense food in autumn colours, that warm you up inside and at the same time feel like wrapping yourself in a cosy blanket. A nutritious one. 😃

Welcome, friends, to this week's autumn edition of Kitchen Adventures with Joy. As you can see, the autumn mists are rolling in, making...

Welcome back to Kitchen Adventures with Joy! I have lost track of how many weeks I've been sharing these now ~ I only know that I missed...

it's been a pretty busy week, with many different things going on, on multiple levels. so kitchen adventures this week is quiet. more internal. it's less about having adventures, and more about finding back (in)to myself. feel to explore?

Happy birthday, Kitchen Adventures! My little, spur-of-the-moment idea to combine a cooking marathon with babbling about it, is turning ten weeks old, and it's still growing beautifully. ❤️ So if that sounds like something you might enjoy, or are curious about vegan and gluten-free cooking, grab your handkerchief and join me on an Adventure!

Kitchen Adventures 9 3/4, aka I transformed a pumpkin into a delicious pasta dish. It's vegan, it's gluten free, it's full of protein and colours ~ and absolutely, magically delicious, too.