Ellen Van Gucht - Nutritionist

22/01/2026

Rich Winter Risotto ❄️🤍
A rich, comforting risotto packed with roasted Brussels sprouts, tender chicory and topped with crispy spiced kale chips. Finished with lemon zest, parmesan and warming ras el hanout — the kind of bowl that feels like a hug on a cold day.
Slow cooking, simple ingredients, big flavour ✨
Perfect for cozy nights, shared tables and second helpings

Ingredients
butter
2 tbsp olive oil
1 onion, finely chopped
1 tbsp tarragon
Zest of 1 lemon
350 g risotto rice
1 bag Brussels sprouts
3 chicory heads
1 vegetable stock cube
±1 L water
150 ml white wine
Pepper & sea salt
Parmesan cheese
Kale chips
Kale
1 tbsp ras el hanout
Olive oil
Pepper & salt
Parmesan or nutritional yeast flakes

Method

Preheat oven to 180°C.
Clean the Brussels sprouts, cut into quarters and roast on a lined baking tray for 15–20 minutes until golden.
Steam halved chicory until tender, then finely chop.
Heat olive oil in a large pan. Sauté the onion for 5 minutes. Add risotto rice and crumble the stock cube over it. Cook 2 minutes.
Gradually add water and white wine, stirring constantly. Only add more liquid once absorbed.
Cook for 20–25 minutes until the rice is rich and al dente.
Meanwhile, toss sliced kale with olive oil, ras el hanout, pepper and salt. Bake for 8–10 minutes, turning halfway.
Stir Brussels sprouts, chicory and 2 tablespoons of butter into the risotto. Finish with lemon zest, grated parmesan or yeast flakes, pepper and sea salt.

Serve topped with crispy kale chips, lemon zeste and extra parmesan ✨

plantforward foodinspiration

29/12/2025

Creamy Parsnip Soup with Chanterelles & Crispy Sage
A warm bowl of comfort 🤍

Velvety parsnip soup, gently spiced and topped with golden chanterelles and crispy sage. Simple ingredients, deep winter flavors.

Recipe
1 onion
3 parsnips
Cumin
Coriander
Black pepper
Sea salt
Bay leaf
Thyme
Sage
Vegetable stock
Chanterelle mushrooms
Extra virgin olive oil
Fresh sage

Sauté the onion in olive oil, add parsnips, herbs and spices for 5 minutes.
Cover with vegetable stock. Simmer until soft and blend until silky smooth.
Pan-fry the chanterelles in olive oil. In a separate pan, fry fresh sage leaves until crispy.
Finish the soup with the chanterelles, crispy sage and a drizzle of extra virgin olive oil.
Simple. Seasonal. Soul-warming. 🍂

25/11/2025

✨ Creamy Kale Pesto ✨

A fresh, nutrient-packed twist on classic pesto — perfect for bowls, pasta, toast or as a dip!

Ingredients:
1 bunch of kale
2 garlic cloves
3 tbsp tahini
Juice of ½ a lemon
200 ml (plant-based) milk
Sea salt & black pepper to taste

Just throw everything into a food processor or blender and mix until smooth.
So simple, so good. 💚

Little fact:
Kale actually becomes naturally sweeter after the first cold nights of autumn. To protect itself from the cold, the plant increases its sugar content — which makes the flavor milder and less bitter than most people expect!

11/05/2025

Springrolls of hoisin chicken
Marinated cucumber - asparagus - snow peas - rice

06/07/2023

Catering voor Mensura

13/02/2021

Creamy cabbage salad ~ Beetroot hummus ~ crispy chickpeas

A salad without a dressing is like a King without his Queen. Dry and listless.

Add some punk to your dressing and you become a saladlover.
It took me a while to be convinced that a salad could be a well balanced dish to give energy to your body without having the feeling of eating rabbit food.

Need inspiration?

A recipe for the dressing:
1 minced clove of garlic and 1 minced shallot, stewed in olive oil.
6 tbsp of plantbased yohurt
3 tbsp of plantbased milk
1 tsp of miso
1 tsp of white wine vinegar
1/2 tsp of mustard
Black peper

Add all ingredients into a chopper and make a silky smooth dressing

Enjoy

Liefs,
Ellen 🌱

07/07/2020

Is it lunchtime yet? 🎊
Yesterday my oldest son came home with a goody bag from Marcel 's Kitchen garden camp (). We both learned new things about gardening.
I used the peas, broad beans, small zucchini, edible flowers and wild strawberries to pimp my lunch
Happy as a hippo 🌱

Recipe for 2 persons

Dice 1 blok of tofu and marinate the pieces in 2 tablespoons of olive oil, 1 teaspoon of kerry powder and 1 tablespoon of ketjap manis.
Cook the soba noodles together with the beans and peas ( 4 min in boiling water). Rinse with cold water.
Fry the tofu brown gold. I add some freshly grated ginger to it while baking.
Chop the onion, garlic and zucchini. Fry together in olive oil on medium heat.
Put everything together in a bowl and add 2 tablespoons of teriyaki, black pepper and sesame seeds.
I served it with the edible flowers and wild strawberries.
But you can serve it with whatever you like 🎉.





Bon appetit
Ellen 🌱

27/05/2020

Hey iedereen,
Kleine update 👉
Aangezien ik in tussentijd mama ben geworden van 3 zalige maar wel onvermoeibare kindjes en het laatste 1,5 jaar er amper slaap aan te pas is gekomen (en nog steeds), zet ik voorlopig mijn persoonlijke begeleiding even on hold want kwaliteit gaat boven kwantiteit. Ik voorzie wel nog (kook)workshops en infosessies.

Groetjes,
Ellen

30/01/2020

28/01/2020

Inspiratie nodig om gezond te koken! Neem dan zeker eens een kijkje op www.gezondzeker.be of download de app.

Laat je inspireren door meer dan 1000 gezonde recepten!

24/09/2019

Rainy days ask for steamy pears and hot chocolate biscuit topping 🍃☔
Ingrediënts:
4 big pears
50 gram of whole grain flour
25 grams of chopped nuts
3 tablespoons of sugar
2 teaspoons of baking powder
Pinch of salt
4 tablespoons of almond milk
50 gram of melted vegetable butter
100 gram of dark chocolate
Flaked almonds

Recipe:
Preheat the oven to 180 degrees
For the topping: mix the flour, chopped nuts, sugar, baking powder and a pinch of salt.
Add the milk, chocolate and melted butter.
Peel and core the pears, slice them in big chops.
Put the pears in an oven dish an add the topping.
Spribkle with the flaked almonds.
Bake for 30 minutes.
I like to eat it when it still smoking hot 😋.

Liefs,
Ellen 🌱