Forever Home – Oliver

As many of you know by now, I had to find a new home for my baby boy Oliver. I rescued him 3 years ago when he was only 2 weeks old. If you want to know how, you can read his rescue story here. I always thought that he was able to stay with the family I work for, but apparently that was based on a misunderstanding. I was heartbroken, because I never imagined having to find him a new home. It is not easy to find a new place for a close to 250kg weighing pig. If I knew he wasn’t allowed to stay I would have found him a home when he was a lot younger. As soon as I heard he had to go, I was super stressed. I didn’t know where to start, how to transport him and when I heard he had to have his ear tagged before traveling I almost lost it. I couldn’t see how I was ever going to manage that all. Oliver is lovely, but it’s not like he is always cooperating very well.

I contacted all the sanctuaries I knew and all the sanctuaries I was able to find that were close and further away. Everything was full for pigs and with every message that came back I lost confidence of finding him a good place. It was such a hard and stressful time for me. A few sanctuaries recommended contacting ‘Pigs in the Woods’ though. They were very far away, but they also help with rehoming pigs. So, as a last resource I send them a message. They didn’t have a place for him, but he was going to be on a waiting list. When I heard that the waiting list is very long, I actually gave up on that as well. I did fill in the form though and I explained that it was urgent (I had 2 months before the family I work for moved houses) and then I got a message back from them. The lady said that she was going to visit a sanctuary the next day and that she would mention him. I didn’t hear back and I was too nervous to ask about it. Then almost a week later she send me another message that she might have found him a place, because she visited another sanctuary that just freed space for more pigs. She send me the contact details of a lady called Michelle Morgan. It was already quite late in the evening, so I decided to send a message first. But I got a message back straight away, asking me to give her a call. So I did. And within 2 minutes Michelle took away all my worries and stress! She told me that she would take Oliver and he was very welcome to live with them forever. She also was able to do transport and they would do his ear tag at the sanctuary by their vet. It was such a huge moment of gratefulness! It was very emotional!

Then about 2 weeks later they came to get him. First he was going by trailer, but in the end they came and get him with their van (my baby boy had his own little vanlife adventure! Haha!). It was so lovely to meet Michelle and her husband Julian! I was crying straight away, because of all the tension and the huge feeling of gratefulness. I was also feeling stressy, because Oliver has a lot of strengths (literally), but doing what I want him to do is not one of them. But to all of our surprise he got into the van straight away. Only to get straight out though! I thought we were lost and it was going to be a huge battle, but within 5 minutes he was in again and I quickly shut the door. I was shaking of adrenaline, but we did it! It was going so much better than I expected. It was a 4 hour drive back, but he slept the whole way and he was quite sleepy when he got out. As he is deaf, he didn’t even notice that they openend the van when they arrived. He was greeted (Michelle filmed it) straight away by their dog Sheldon, by their 2 kids and lots of other animals. I’ve watched that video about 50 times!

It is going very well ever since! After a period of getting used to his new surroundings, he lived with a group of goats for a while, but since a few weeks he actually has 2 huge pig girls to share his field and life with. It was a little tricky in the beginning, because he was a little scared of them at first and he broke out of his field (he is super good at this!) to be with Michelle and Julian, but it’s going better and better. It makes me so happy, because he was aways so lonely when he lived with me. Something that always broke my heart, but I couldn’t have another pig at the place. I was going to get him a friend after the move, but as you now know everything went a lot different. Seeing him with other animals and with lots of attention, gives me the happiest feeling! He is surrounded by lots and lots of rescued animals who are all lucky animals, because they all have Michelle and Julian looking after them and they are the best!! This is also one of the reasons why I’m writing this, because I would love to tell you their story, to make you aware of how special and inspiring they are.


Michelle (51) used to live in South Africa and in 1996 she met Julian (49), who was on holiday over there. They moved in together very quickly and now, 24 years later, they have been married for 15 years. All this time they always wanted to move back to Wales, as Julian is from there. Michelle really fell in love with Wales, after visiting Julian’s family many times. They both wanted to move there to have land and keep a few animals. They never thought of having a sanctuary though. The reasons why they eventually did is so inspiring and I have to share this with you!

The first reason has something to do with family life. Michelle was working in the hotel industry, Julian was working in IT and both of them loved their jobs. They tried for children for about 10 years, but without any succes. Then one day Julian came home and said: ‘what about fostering?’. They started to look into that and eventually they did. They now have 2 long term foster children. They both have severe special needs. Their daughter Sophie (15) has down syndrome, ADHD as well as severe learning and their son Charlie (21) has global development delay. Michelle feels very strongly that they couldn’t have biological children, because they were meant to have Charlie and Sophie. I find this an amazing thought and I totally believe as well that everything happens for a reason. Michelle: ‘Destiny is faith and these children were waiting in the wings to make our lives complete, which they have!’. Michelle left the hotel industry to focus on family life and when they were asked to foster Sophie, she knew she needed an extra pair of hands. They kids often each need one to one care and sometimes appointments would fall on the same dates. She needed help and that is where Julian left IT.

They were living at Basingstoke at the time when Michelle went to a petting zoo one day. This is where she got inspired to make their dream happen. Not because she had such an amazing experience, but the opposite, she was horrified. She saw animals being handled very roughly by children and staff being on their phones not caring one bit. When she got home she said to Julian: ‘Let’s move to Wales, let’s get a smallholding and let’s rescue some animals!’.

This wasn’t the only reason though. In 2018 Michelle was diagnosed with breast cancer and her tumor has an 84% chance of coming back in the first 5 years. This is when Michelle said to Julian: ‘If the second cancer is the one that comes and takes me off of this planet, do I want to be taken off it from a smallholding in Wales surrounded by animals or do I want to be taken of it here in a mid-terrace in Basingstoke?’. The answer was pretty simple! She says that the silver lining in her cancer diagnoses is that it pushed them to what they had been discussing for years. Now, that is the way to see and take life!

They first wanted to just have a smallholding with a couple of animals, but when they rescued the first 2 animals, they realised the need. This is when they seriously started their sanctuary and they now have over 80 rescued animals! They have Welsh large pigs, Kune Kune pigs, lambs and sheep, ducks, turkeys, roosters and ex battery hens, goats and a dog. Julian is basically the man with the strength and does all the maintenance. Due to Michelle having had cancer she is quite weak in her hands, but that is why she gets to do all the loving, which I think is such an important role. Her chores are: tickling, scratching, cuddling and kissing. How amazing!

Their sanctuary never rehomes. All animals can live there for the rest of their lives. The only exception is when there is an issue what causes the animal unhappiness. For example, they once had a boar called Jeffrey who they couldn’t castrate, because he was too old and the operation could have killed him. They couldn’t keep him on their land, because of the female pigs that they have. Keeping him would  mean that he had to be in a pen by himself, with the smell of the female pigs around him all the time, that would drive him crazy. But luckily they have a farmer across the road who also has a small holding who was able to keep him there with no females. He is now happy over there!

Michelle became vegan 2 years before she was diagnosed with cancer. She decided that she wanted to know where her food came from. She heard some horrifying things in the media and wondered if they were true. So she started researching herself. She is very visual, which means that telling her about slaughterhouses and the horrible circumstances animals live in, isn’t helping her that much. So, she started to watch videos and documentaries and that is how she started to realise it all. Michelle: ‘I thought how can I call myself an animals lover? I can’t! I have to call myself a dog lover, a cat lover, because I was eating pigs, cows and all other commercial animals.’. So much has changed since then. She said that she used to be someone who ate her body weight in chicken and bacon, but since researching the horrible industry and seeing how much cruelty existed, she turned around completely. Michelle: ‘Talking about the cruelty makes me rather emotional, because animals are sentient beings and we shouldn’t eat them or use them for anything. You can also be way more healthier having a plant based diet!’. She does believe everyone has a choice of what to put in their mouth. She chooses to not preach veganism, but to show people and live by example. She hopes that when other people see their lifestyle and meet their animals, that they start to think differently. Some friends have already. How great is that!

During chemo therapie though, her body rejected all food! Everything she ate was thrown up again, except for.. meat! It broke her heart, but luckily she is now off all the chemo and active treatment. She is so happy, because she couldn’t imagine being outside with all the lovely pigs and then go inside to eat pork. Julian is not 100% vegan yet, but he doesn’t eat any meat of the species of animals that they keep. Which is a good start, especially cuz they have so many different species already. Veganism is very important to Michelle! Michelle: ‘You look into the faces of these animals and they are not just animals, they have hearts, they have traits, they have personalities and they are absolutely fabulous and each one has its own character and depth. I absolutely love it!’.

Michelle and Julian tell me that they used to be quite materialistic. Michelle had a big handbag and shoe fetish, collecting many big brands. Julian would buy loads of electronics and gadgets. Since moving to Wales their life has changed 360 degrees. They are now big into recycling, sustainability, animal welfare and care! She was telling me that she bought an industrial poop scoop and broom the other day and she was so excited when it arrived and that it was the same excitement she used to feel when a handbag or a pair of shoes arrived. I absolutely love this!!

Michelle: ‘Cancer taught me to live my best life and Julian fully agrees’. The diagnosis turned their life upside down, but it also showed us what we actually need and what we want to do. They hope to even purchase more land around them, so they can rescue even more animals! They would love their sanctuary to grow a good reputation. In my eyes they already have, because with so much honest love and care, you can’t top that. They don’t want to open to the general public, but instead they want to open for parents who have children with special needs. Many special needs children can’t go to other sanctuaries or petting zoos, where it can be quite busy and noisy because of other people. So families can call them and, by appointment only, they can come and visit. They are making sure there is only one family at the time. This way the children can meet and touch animals and learn about them in a safe and calm environment.

They are a 100% non profit organisation and every penny spend on the sanctuary comes from their own pocket. This is why any donation is gladly accepted and appreciated. All this money goes towards the animals directly! I donate £30 every month (every 13th, because that is the day Oliver moved there), which I hope to increase in the future. If you can spare a bit of money, even if it’s just a little bit or even if its just a one time thing, please donate via PayPal: They use this money for all the right reasons!!

Aren’t they amazing people?! I told you! I love them both so much and I’m forever grateful that they came into my life and I trust them completely when it comes to my lovely boy Oliver! Do you have a question or do you have something you want to say? You can do this below or you can do this via Instagram: @freedomevermore and @safe_haven_animal_sanctuarys (give them a follow!!). Thank you! X


Lavender & Co


I always joke that this cake taste like a Lush bathbomb. Haha! I think we always associate the scent of lavender with beauty products. Lavender is so amazing and is often used in creams, lotions and shower gels. Lavender is also very flowery, but once you let go of the bathbomb thing, it is actually amazing to cook and bake with as well. The trick is to not overdo it. You do not want to have the idea that a bathbomb was actually one of the ingredients. It is very nice when you taste a subtle taste of lavender though. I love it! And it looks and smells amazing! If you never tried cooking/baking with lavender I recommend using only 1 tbs of lavender to start with. Once you’re more use to it and your brain now understand that lavender is not only used in beauty products, you can use 1,5 tbs. Just experiment a little and appreciate the taste


Serves: 8 

dry ingredients:
2 cups flour
1 cup sugar
2 tbs custard powder
1,5 tsp baking powder
1/2 tsp baking soda
1-1,5 tbs dried lavender
pinch of salt

wet ingredients:
1 tsp vanilla extract
1,5 cup coconut milk (from can)
1/4 cup butter (I used Flora)
1/2 cup coconut yogurt
1 flax egg *
1 tbs lemon (juice)

1/2 cup coconut yogurt
1/3 cup icing sugar (optional)
1 tsp lemon (juice)
1 tsp dried lavender

*Mix 1 tbs of ground flaxseed with 2 tbs of water and let it set for 10 min.

-Preheat the oven at 180C.
-Mix all the dry ingredients together.
-Mix all the wet ingredients together.
-Gradually mix the wet ingredients with the dry ingredients. Mix until smooth (preferably with an electric mixer).
-Grease a cake tin with some extra butter (optional: a layer of baking paper) and pour in the mix. Make sure the cake mix is nice and even.
-Put the cake tin in the oven for 45-55 min.
-In the meantime mix the yogurt, icing sugar and the lemon juice.
-Before serving (and when the cake is all cooled down) you can add the yogurt topping and sprinkle the lavender on top.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


French Snug

D1BF423D-A77A-4E03-8C77-94ECAA5973A1I love love love French toast! It always makes me think of my grandma. That is why I have a very popular recipe called, French Castle, which I often make myself. One evening when I was scrolling thorough my own recipes, I suddenly had this idea to do something like French toast in the oven. Which eventually led me to create this recipe. I was still improvising a little bit whilst making it, but it turned out very nicely! I definitely felt like sharing this recipe with you. It will look great on a brunch table! Or you can eat it as cake, for a snack. Just make sure that the bread that you are using isn’t too fresh. It’s a great way to use up your bread and fruit. Another great recipe against food waste. Give it a go!

5119246B-C763-4868-8F16-9D9E470FAE69LUSCIOUS LOAF

Serves: 4-8

8 slices of bread (old)
1 peach or apple (sliced)
6 strawberries (sliced)
1 small banana (sliced)
1/2 cup blueberries 

3/4 cup oat milk
1/3 cup custard powder
1/3 cup plain flour
2 tbs maple syrup
2 tbs almond butter
1 tsp cinnamon
pinch of salt 

icing/brown sugar

-Preheat the oven at 180C.
-Fold each bread slice in half and put them all up right (like Marie Kondo stores clothes!) in a baking tin.
-Hide the slices of fruit in between the slices of bread.
-Mix all the ingredients for the batter and pour it evenly over the bread slices. Make sure that they are all soaking it up.
-Put it in the oven for 35-45 min.
-Serve with extra fruit and icing and/or brown sugar.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Curry A La Me

IMG_3069_polarrWhen someone asks me for my favourite dinner recipe, I have to include curry. I loveeee curry! I used to make it with a curry paste, but over the years I’ve experimented with a lot of herbs and spices and now I mostly mix my own spices. I love the smell and tasted of the different spices and this way you can make it exactly the way you want it. Curry is also one of the dishes I often cook in my van, because it’s easy to make it all in one pan. This is the curry I make most often. It’s easy, rather quick and it contains a ton of veggies. You can vary with the vegetables if you like. You can add (or replace) vegetables, like: courgette, cauliflower and green beans for example. Instead of tofu you can add chickpeas instead. I like eating mine with brown rice. Makes it a super healthy and nutritious meal.

D6BB4002-13CC-4AA5-BDBF-871798BA1071CURRY A LA ME

Serves: 4

1 big red onion (chopped)
1/2 head broccoli (chopped)
1 small aubergine (chopped)
2 garlic (chopped finely)
1/2 thumb size ginger (chopped finely)
1 bell pepper (chopped)
 8 baby corns (copped)
1 tin coconut milk
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper (optional)
1/2 tsp turmeric
salt/pepper (to taste)
100 gr mange tout
250gr firm tofu (cubes)

-Fry the onion and the broccoli for 3-4 min on a medium-high heat.
-Add te aubergine, the garlic and the ginger and fry for another 5 min.
-Add the bell pepper and and the baby corn for 2-3 min.
-Pour in the whole tin of coconut milk + all the rest of the spices, add salt/pepper to taste and let it simmer for 2-3 min.
-Add the mange tout and tofu let it simmer for another 2 min.

-Serve with rice, pita or naan.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


0B5E6011-F35A-4A1F-91E3-82F38AD9F576You know when you bake pancakes and you always eat the (crunchy) bits of the side of the pancakes, because it’s so delicious? I sometimes make these bits on purpose. A while ago someone said I should make it into a recipe and so I did. It might sound a little strange at first and that was why I wasn’t aware that what I was doing, might be something that other people like as well. So, here we go. I hope you like it! It’s super easy to make btw. To make it a little bit more fancy, I serve it here with something crunchy. Not just something crunchy.. but crunchy banana peels! Did you ever eat banana peels? I love it and it’s perfect against food waste. Another probably new things though, but it’s worth a try!


Serves: 2

1 cup oat milk
1/2 cup plain flour
1/2 tbs maple syrup
1/2 tbs almond butter
1/4 tsp cinnamon
pinch of salt

crunch (optional)
peel of 1 banana (organic)
1 tbs coconut oil
1/2 tsp brown sugar
1/4 tsp cinnamon 

fresh fruit
(coconut) yogurt
flaked almonds 

-You start with the crunch. Use a spoon to scrape the soft inside from the banana peel.
-Cut them in length.
-Put the coconut oil in a frying pan and when it’s all melted, fry the banana peel, on both sides, until they start to become crispy and brown (a few minutes).
-Take the peel out of the pan and sprinkle the cinnamon and sugar on top of them straight away, so it will tick to the oil. Then put aside.

-Mix all the batter ingredients together.
-Put a tiny bit of coconut oil in a frying pan and as soon as the pan is nice and hot, pour in the batter.
-Start mixing it straight away, like you would do with scrambled tofu. You will see that it will start to form little balls. Keep mixing it until it starts to be a little crispy on the sides.
-Serve with fresh fruit, (coconut) yogurt, almonds and the crunchy banana peel.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


E41EC2A5-7617-4B83-95D6-F10EFB85B200If there is something I absolutely love, it’s cashew cream. It’s sooo good! In my last Xmas Dinner post I gave you a recipe for a camembert cheese based on cashew, but I also love to use something similar as a cheese substitute on pasta or pizza. This time I used it as a topping for a tagliatelle oven recipe. Before we start, I want to inform you that I used a small oven dish. Exactly enough for 6 tagliatelle nests. If you only have big oven dishes, you might want to double the recipe. It’s not a difficult recipe and it’s fairly quick to prep. I used buckwheat tagliatelle to make it a more whole foods kind of meal, but you can use any type of pasta really. This is a lovely recipe to share with friends and family.


Serves: 3

6 tagliatelle nests

cashew cheese:
1 cup cashew nuts
1 cup oat milk
1/4 cup nutritional yeast
1/2 tbs apple cider vinegar
1 tsp garlic granules
1 tsp salt

1/2 tbs oil (optional)
1 small onion (finely chopped)
1 cup broccoli (finely chopped)
1/2 courgette (grated)
2-3 garlic cloves (finely chopped)
1 tin chopped tomatoes
2 tbs nutritional yeast
handful of fresh basil (chopped)
salt/pepper (to taste)
1,5 cup water

-Preheat the oven at 180C.
-Fry (in oil or water) the onion, half of the garlic and the broccoli in a pan for about 5 min on a medium-high heat. Until the onion start to go a little brown on the edges.
-Add the courgette for just one minute. Keep mixing it all up.
-Add the tin of chopped tomatoes and add salt and pepper to taste.
-Let this all simmer for about 3 min. Keep stirring it once in a while.
-Take the sauce off the heat source and add the rest of the garlic, the nutritional yeast, the fresh basil and the water. Mix well and add more salt and pepper to taste if you wish.
-Put the tagliatelle nests in the oven dish and divide the sauce. Make sure that the tagliatelle is all covered in the sauce.
-Put all the ingredients for the cashew cheese in the blender and blend on high speed until smooth. Try not to eat it all!
-Scoop the cashew cream on the top and put it in the oven for about 30-40 min. Until the cashew cheese is golden.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Elder Sun

C545C8BA-006F-44B4-A6C4-B1AB7EE63FE8I’m all about wild picking these days. I saw some people making all sorts of things things from Elderflowers and I loved it! Most recipes I found had lots of sugar in it and I don’t really like using sugar myself, so I created this refreshing recipe myself. It’s definitely my favourite summer drink now. It’s super easy to make, with only a few ingredients and best of all.. you can get one of the ingredients for free: the Elderflower! The big umbrellas, filled with tiny white flowers, on the Elder tree smell beautiful. The Elder tree blooms from the end of May until mid June. So, be quick to make this! Also make sure you are picking the right elderflower (Sambucus Nigra) and not the poisonous one (quite essential!!).

9B5767F2-9E81-4FCB-A3BF-8309898984E7ELDER SUN

Makes: 1,5L

4-6 big elderflower umbrellas 
1,5 L water
10 strawberries
2 big lemons
2 limes
Maple syrup/Sugar (optional)
Ice (optional)

-Make sure that there are no insects on the elderflower umbrellas (shake it!).
-Soak the umbrellas in 1,5 water for at least 2 hours (longer is better!).
-Use a nut bag, cheese cloth or tea towel to filter out sand, insects (hopefully not) and little flowers.
-Put the strawberries, the juice of 1 lemon, 1 lime and a bit of the elderflower water in a blender and blend until smooth.
-Again use the nut bag, cheese cloth or tea towel to drain the juice, so you do not have bits in your lemonade (if you don’t mind, like me, you can skip this).
-Put the elderflower water and the strawberry juice in a big jug.
-Slice the other lemon and the lime and add this to the jug.
-Add maple syrup/sugar water to sweeten your lemonade if you want it sweet.
-Add ice if you like your lemonade cold.

582042B6-9BD3-4B79-AEF4-E95126D952FESome tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X


62C968E4-C6BC-4929-B9F3-04361C231B2EA while ago I found a nice dandelion biscuit recipe, but I just started my 75 Day Habit Challenge. One of the habits is to only eat whole foods and the biscuits had sugar in them. So I thought of a way I can make something similar, so I was still be able to enjoy some dandelion goods, before they all turned into wishing parachutes. So I got myself some soft dates and did some experimenting. I didn’t want to use any oil, but I still needed a bit of fat, so that’s where the peanut butter came in. I knew by using these ingredients it would turn out soft, because there was nothing that would make it crispy. That is ok though, because I really like the result. They’re like sweet little breads and they are a great snack. I’m sure they will taste great with fresh strawberries, some whipped coconut or creamy yogurt (coconut yogurt by the Coconut Collaborative). I will be making these every year now, to celebrate the amazing dandelion flowers!


Makes: 6-8

1 cup flour
25 dandelion heads 
1/2 tsp salt
1 tsp cinnamon (optional)
1 tsp baking powder
8 medjool dates
2 tbs peanut butter
3/4 cup oat milk 

-Preheat the oven at 180C.
-Pick yourself 25 dandelion heads and make sure there are no insect hiding in them (I assume you want this recipe to stay vegan).
-Pull all the yellow petals off the heads and put it in a bowl (don’t wash them).
-Mix the dry ingredients: flour, dandelion petals, salt, cinnamon and baking powder.
-Put all the wet ingredients in a food processor: dates, penut butter, oat milk and blend until smooth (try not to eat everything).
-Mix the wet ingredients with the dry ingredients until it forms a slightly sticky dough.
-Prepare a baking tray.
-Roll the dough into 6-8 little balls (use some extra flour on your hands if the dough is too sticky).
-Flatten the little balls, until you have the preferred size.
-Put them in the oven for 15-18 min. or until golden brown.

527B6B0B-D8FF-404A-9C87-DE1207490C5FSome tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Wild Pesto

9AF29F9B-9070-4247-B2FD-047272EC306AAre you ready to make and eat some very wild pesto? Great! This recipe, is such a wild recipe, becuase the main ingredient is very likely to grow around the corner from your house.. in the wild! Did you know there are a lot of plants and ‘weeds’ (hate that word) you can actually eat? And you can’t just eat them, they are nutritious, delicious and often have lots of amazing benefits. The ‘weed’ we are going to use today the Garlic Mustard plant. Garlic Mustard is an amazing plant with lots of benefits. It contains vitamin A, C, E and some B vitamins as well and it doesn’t only contain lots of vitamins, but also potassium, calcium, magnesium, selenium, copper, iron, manganese and omega-3 fatty acids. Who is excited yet? I bet that the next time you go for a walk, you keep an eye out for this amazing plant!

FEC875A6-5895-4B1C-BAE6-D9157F5ADD67WILD PESTO

Makes: ± 250 gram

100 gr Garlic Mustard
1/2 cup cashew nuts
1/4 cup nutritioninal yeast
1 tbs lemon juice
3 tbs extra virgin olive oil
3 tbs water
1/2 tsp salt

-Pick 100 gram of Garlic Mustard leaves and tops (incl flowers).
-Make sure there are no insects hiding in there (I assume you want it to stay a vegan recipe) and rinse the leaves.
-Put everything in the food processor and blend until smooth.
-Add a bit more oil or water, if you want it a bit more runny.

22A870E3-D71B-4246-B365-1C41B6F4FE23Some tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.

Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X

Hulk Pasta

713D87C8-CB1D-4B40-AA9B-9AD92EE8A979I often make this pasta dish for the kids from work. In the beginning they said they didn’t like it, because it was too green. But I called it Hulk pasta, told them not te eat it, because I didn’t want them turn into Hulk and all of a sudden they loved it. One day, when they watched me making it, they did ask me: ‘Lisa, why are you putting a smoothie in the pasta?’. Haha! A few times I posted it on my Instagram Story and many asked for the recipe. I procrastinated it for a while, but I thought Earth Day is a good reason to post such a green and tasty recipe. Whenever I make it for the kids I always make a bit more, because I also like to eat this myself. It’s so creamy and delicious. What makes it a great family recipe!

145C2614-6CB5-4834-A120-9D9C04A0D7B8HULK PASTA

Serves: 4

400 gr pasta
1 big onion (chopped)
2 cloves of garlic (chopped)
1 small head of broccoli (chopped)
1 small head of cauliflower (chopped)
2 hands of spinach
1/2 avocado (optional)
1/4 cup fresh basil
1 cube stock
1/2 cup plant based milk
1/4 cup nutritional yeast
salt/pepper (to taste)

-Cook the pasta as described on the pack (add some salt for extra taste).
-Cook the broccoli and the cauliflower for 5 min.
-In the meantime fry the onion and the garlic for 5 min. You can do this in water or oil, whatever you prefer.
-Put the cooked broccoli and cauliflower, the fried onion and garlic with the spinach, avocado, basil, stock, milk and nutritional yeast in a blender and blend until smooth. Add some salt/pepper to taste.
-Mix the sauce with the pasta and enjoy any toppings you like: extra basil, nutritional yeast, black pepper, vegan cheese, tomatoes etc.

Are you going to make this pasta? Please let me know if you like it. You can let me know down below or you can tag me on Instagram with @freedomevermore. Thank you! X