Ever since I came back from my latest trip to the US, I crave warm and easy food.

When I traveled through Florida this winter, the sun, sea, beaches and palm trees made me eat only raw foods. From the day I arrived in the Netherlands though, I’m longing for warm and more dense food.

I love how that works. I love that my body instantly knows how to adjust to the current weather.

So, the last few weeks, I’ve been eating a lot of soups, homemade pear muffins, oatmeal with hot apples and all sorts of variations on ‘my’ macrobowl.
Here’s the basic recipe. You may like to play around with it (I know I do) and use other veggies or spice things up by adding some fresh chili pepper and chopped ginger.

1 cup brown rice
1 cup brown lentils
apple cider vinegar

Wash the rice and lentils. Place in a bowl or pan and soak for at least 12 hours in water with a splash of apple cider vinegar.
Rinse and place in a pan with:

4 ½ cup water
stalk of kombu

Cook until lentils and rice are tender and just about to fall apart. If you notice you need to add more water, do so.
Meanwhile, chop:

1 medium broccoli
2 small bulbs fennel

Place in a steaming basket (to be honest, I don’t have one. I use my stainless steel colander) and steam until the veggies are tender.

Transfer the rice, lentils and veggies to two to four bowls. Slice: 

1 avocado

Add to the macrobowls. Use more avocado if you wish.
Season with:

2 tbs tamari
2 tbs lineseed oil
1 juiced lemon

Then sprinkle some:


on top. Serve and enjoy!