- Foodblogger in de spotlight - EATME.nl
De Hippe Vegetariër is a daily blog for people who love life, delicious recipes, meat substitutes and hotspots. Would you like to know what avocado recipe Isabel Boerdam has created for us? Check it out quickly!
Name
: De Hippe Vegetariër
Age
: 26
Blogs about
: Vegetarian food
Blog
Active since
: September 2012
Lives in
: Amsterdam
Favorite exotic
: Avocado

About Isa

1. Why did you start writing about food?
It all started when I began writing my own, one page, newspaper and founded de Knuffelkrant (Cuddle newspaper) as a six-year old girl, for which I had no less than twenty subscribers for one guilder per month. In addition, I had the best nanny in the world for fourteen years, who taught me to cook and bake like no one else with innumerable cakes as a result. My love for going out for dinner, came from my dad. He took me to the finest restaurants when I was only six years old when my mother had gone out for the evening. So, while he enjoyed the wine and delicious dishes, we played games with pen and paper and I was allowed to make my own dessert with the chef. The picture was complete when I was just nine years old, I decided to become a vegetarian from one day to the next. From that moment my vegetarian discovery journey began, I learned by trial and error to cook healthy and creative dishes using vegetables. I wanted to share that inspiration and so I started De Hippe Vegetariër, which has since led to my book De Hippe Vegetariër and now it's even my job.

2. What do you like most about blogging?
I love being creative and running my own business. There is so much to it! Of course, there are all the daily articles, but also the photography, social media, business relationships with other companies, events and meeting a lot of inspiring people. I continually challenge myself, my blog is never at a standstill.

3. What message would you like to give to your followers?
That vegetarian food (even if only for one day) is great for everyone! Whoever you are and whatever lifestyle you have, there is always a tasty and healthy solution using vegetables, fruits, grains, legumes and nuts as a base. Whether you play a lot of sport and need the protein (I ran the marathon last year!), or you have a large family or you are just on your own, or you love comfort food or do not have time to cook, you will always find a recipe that suits you on my blog and in my book.

About exotic

1. What do you know about avocados?
An avocado is a fruit. It is a round to pear shaped fruit with a relatively tough green to purplish brown skin. The soft and creamy flesh has a dark yellow to light green colour. I think there are three types of avocados.

2. When and where did you first taste/eat this fruit?
At home, my parents used to eat salads very often, just like I still do. As a child, I always thought of it as 'rabbit food', but I always had to eat a little bit. So, no doubt, they made me try avocado. I don't think I liked it very much then, but now I absolutely love it!

3. What tips would you give to prepare this product?
You can peel an avocado in no time:
1. Cut the avocado along the stone in half lengthwise
2. Twist the halves in opposite directions so they separate from each other
3. Insert the tip of your knife into the stone and lift it out
4. Slice the flesh crosswise, like a checkerboard, without cutting into the skin
5. Grab a spoon and scoop out the cubes. You're ready!

4. What tips could you give to make this product even more delicious?
If you ask me, the avocado is super tasty as it is. Maybe a little salt and pepper, or some lemon juice or chili flakes. Delicious on a cracker with cottage cheese, with an egg in the morning, in a salad or as a base for a dessert. With avocados, you can go any which way you like!

Recipe

The stuffed avocado

 

Ingredients
2 Hass avocados from EAT ME
1 big handful of curly kale, finely chopped
200 grams of lentils, cooked or canned
4 sprigs fresh mint leaves
50 grams pistachios, finely chopped
8 dried apricots, cut into strips
the juice of ½ lemon
For the dressing
2 tbsp. olive oil
the juice of ½ lemon
1 heaped tsp. tahini
salt and pepper to taste

Preparation
1. Prepare the dressing by mixing the olive oil with the lemon juice and the tahini until smooth. Taste and season with salt, pepper and maybe some extra tahini and lemon juice.
2. Put the curly kale in a bowl and sprinkle with 2/3 of the dressing. Massage the dressing into the curly kale with your hands and set aside for 10 minutes.
3. Add the lentils to the curly kale. Then also add some of the mint, chopped pistachio nuts and apricot slices, but keep some aside for garnishing. Mix together.
4. Cut the avocados in half lengthwise around the stone. Turn the two halves in opposite directions, so they separate from each other. Insert the tip of your knife into the stone and pull it out carefully.
5. Carefully spoon out some of the flesh, but leave a layer of about 0.5 cm. Put the flesh on a chopping board, cut into cubes and mix into the salad.
6. Divide the hollowed-out avocados on two or four plates, toss the salad in it, drizzle the remaining dressing on top and garnish with the remaining pistachios and apricot. You're ready to serve.

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For life logo

Good and safe working conditions
Involvement in local communities
Respect for the environment

Fair for Life logo

For Life program, plus:
Fair Trade premium for social projects.

Nature's Pride Foundation

This foundation was established to finance local projects in communities where they grow our exotic fruit and vegetables. The aim is to stimulate economic growth of small farmers, pack house employees and their families.

heart icon
For Life logo

Good and safe working conditions
Involvement in local communities
Respect for the environment

Fair for life logo

For Life program, plus:
Fair Trade premium for social projects.

More about for life & fair for life
Nature's Pride Foundation

This foundation was established to finance local projects in communities where they grow our exotic fruit and vegetables. The aim is to stimulate economic growth of small farmers, pack house employees and their families.

more about our foundation