Last April while browsing the internet and looking for information on sustainable support and actions in Brussels I found the site of Leefmilieu Brussel.Brussels (HERE) and Good Food (HERE) . I found tons of practical tips from composting to restaurants embracing sustainability. I read (most of) the Brussels Regional Government strategic food plan and found a call out for candidates to be part of a Sustainable Generations Program for 8 months. I wrote in my pitch that “being green is sexy and I am committed to try everything and see what works for my urban busy life”. My project was selected and so my journey began.
As the new year is upon us, I like to look back briefly as we finish a decade. 2019 was a year full of challenges and exciting new foodie adventures: 1st Wednesday of the month became all about Belgian classic recipes, and you all loved those! (more are coming in 2020) Fridays were about tips & tricks. (Tell me what else you wan to learn about) I was honored to be a Brussels Ambassador for Sustainable Generations, you can read all about my 6 months journey on Friday xxx. I launched the LHH cooking school with classes at home. Here is a round up of 9 Belgian Classics of 2019:
While winter has started and the shortest days of the year are upon us and with the festive season in full swing, maybe it is time for a little winter salad coleslaw style. COLESLAW – traditionally Dutch, this white cabbage salad has either a vinaigrette or mayonnaise dressing. Often it has some carrots in it too, here I added mango for that festive feel. Cabbages are bang in season now, so enjoy!
Although it’s been quite cold, windy and rainy in Brussels lately, winter officially hits us 21 December, tomorrow! My faithful readers know I only use seasonal ingredients and local when possible. So what is winter bringing us? from AUTUMN to WINTER – still a few fruit and veg that got in season in autumn we can carry through January: