Preface

In the past years, I’ve thought a lot about food; I know we all have. The modern times are not easy times: we have to be mindful of stress, GMOs, pesticides, chemicals, studies, gluten, dairy, eggs, meat, everything has become a threat to our wellbeing and our health. Processed foods have taken over the world and we have forgotten how to live simple, easy going lives. But it doesn’t have to be like that, not for you, not for me, not for anybody.

I’m on a journey to find the simple things and foods that make us happy and keep us safe. I’ve given up meat about 20 years ago, I know nothing of margarine and I’m using my hands to make my own sourdough bread and pasta. I no longer believe in studies and researchers or miracle diets but I do believe in cooking with fresh ingredients, from scratch, I believe in local whole foods, moderation and balance. I believe in honest plates, in honest food.

Short bio

I live in Brussels, I am married to a wonderful man and I am mother to an active, curious and beautiful soul. I work full-time and have little time for my two passions, cooking and photography, but I don’t want to give any of that up. That’s one of the reasons why I post so rarely and I am so bad at responding to comments. Forgive me. I hope you will enjoy this space and I thank you for being here.

5 thoughts on “About

  1. leni

    Felicitari , atat de simplu si frumos !!!! Mult succes in continuare !

    Reply

    1. andie

      Multumesc Leni, sa fie!

      Reply

  2. Janice

    Sounds good to me. Thank you

    Reply

  3. Ibro

    Hi Andie, thank you for this post. I working myself about 6 years on healthy nutrition and I am healthier now then 6 years ago. I love plums jam but I use some sugar, this year I will try sugar free.
    Thank you again.

    Reply

  4. Vinnie

    HI Annie,
    I love your post. I have quite a few pluots (a cross between plums and apricots) on my tree, and I’d like to make some jam using your method. They are not real dark, kind of golden with red running thru them, but large and beautiful. Don’t know what color the jam will come out, but the taste is the important thing.
    Do you also have a recipe for chutney without sugar or honey?
    Thanks,
    Vinnie

    Reply

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