Happy Easter Sunday brunch at Simone’s Kitchen homemade sourdough bread what could be better?

Ready for the oven, polenta base with carrot beet sauce, olives, roasted peppers, zucchini, tofu or feta and drizzled with basil garlic oil, Yum ?

Menu Week 13 28 March – 1st April Our Soup Creamy Jerusalem Artichoke Soup (Aarpeer) served with Herbed Flat Bread 5.5€ The Main Course Polenta Pizza – topped with Carrot Beet Sauce, Caramelized Onions, Spinach, Peppers, Olives, Rucola, Feta or Tofu & Basil Garlic Oil Fresh Salad Greens with Balsamic Mustard Vinaigrette Pickled Purple Cabbage Blanched & Roasted Veggies 17.50€ A Dessert to Finish Please ask for today’s selection. Our desserts are always free from refined sugars and dairy products. Wholesome, naturally sweetened desserts are part of a delicious healthy Lifestyle. 6.5€ Our kitchen uses at least 95% organic ingredients. As much as possible we use local and seasonal products either sourced from one of the local Bio farmers or from BioFresh who source far and wide to bring the best quality dry and fresh products to Belgium. Soups Soups are a great way to hydrate the body while at the same time giving the body nourishment of minerals and vitamins; therefore, drinking soup is far better than just drinking plain water! Creamy sweet soups help to harmonize the body, nourish the middle organs and regulate the blood sugar. Main dishes Polenta is a traditional grain product of Italy. It is cooked long and slow and is served as a thick porridge; we are using it as a wholesome base for our pizza, the polenta is cooked with water, seasoned and then chilled in trays, covered with the sauce and all the yummy toppings and then baked in the oven. Tofu is an easy to digest source of protein. It is made from the milk made from soybeans. Here we lightly pickle the tofu by covering it in miso overnight to make a sort of tofu cheese, very tasty on the pizza! You will always find blanched veggies on your plate at SK simply because they are a warehouse of nutrients. Blanched veggies and especially leafy greens not only help to hydrate the body, but they also oxygenate the blood, help keep the liver clean and strengthen the respiratory system! Desserts Eating a whole food plant-based diet doesn’t mean you cannot enjoy delicious desserts, it only means that we choose more carefully what we put in our desserts. To sweeten we use: maple syrup, rice syrup and unrefined palm sugar And instead of using dairy products and eggs we use ingredients like grain, nut or soy milk, flax seeds, amazake and aluminum free baking powder Please if you have any questions about any of the ingredients we use or if you want more information about the health benefits of a plant-based diet feel free to ask! Love from the kitchen, Simone & Team

Indonesian Menu Week 12 21-25 March Our Soup Indonesian Sweet Potato & Cabbage Soup with Ginger & Coriander 5.5€ The Main Course Indonesian Style Tempeh Gado Gado Marinated Tempeh, Fresh & Blanched Veggies, Sautéed Bean Sprouts, Krupuk Emping (Indonesian Vegan Krupuk) & Plenty of Peanut Sauce… Served with Sticky Black Rice & Chestnuts Sea Vegetable Condiment 17.50€ A Dessert to Finish Please ask for today’s selection. Our desserts are always free from refined sugars and dairy products. Wholesome, naturally sweetened desserts are part of a balanced diet, Hurrah! 6.5€ Our kitchen uses at least 95% organic ingredients. As much as possible we use local and seasonal products either sourced from one of the local Bio farmers or from BioFresh who source far and wide to bring the best quality dry and fresh products to Belgium. Soups Soups are a great way to hydrate the body while at the same time giving the body nourishment of minerals and vitamins; therefore, drinking soup is far better than just drinking plain water! Creamy sweet soups help to harmonize the body, nourish the middle organs and regulate the blood sugar. Main dishes Tempeh is a traditional soy product of Indonesia. The soybeans are cooked and then mixed with a culture and placed in an incubator until the tempeh is ready. This preparation of the soybeans makes them a great source of very easy to digest protein. Whole cereal grains are a good foundation of a plant-based diet. Whole grains or complex carbohydrates give the body slow steady energy. Cooking whole grains well is important which is why we soak grains overnight and cook them in a pressure cooker. Gomasio or toasted sesame salt is a delicious condiment to eat with your grains. Toasting and grinding the sesame seeds and sea salt together helps to transport precious minerals into the body. Not to mention sesame seeds are one of the best sources of calcium! You will always find blanched veggies on your plate at SK simply because they are a warehouse of nutrients. Blanched veggies and especially leafy greens not only help to hydrate the body, but they also oxygenate the blood, help keep the liver clean and strengthen the respiratory system! Desserts Eating a whole food plant-based diet doesn’t mean you cannot enjoy delicious desserts, it only means that we choose more carefully what we put in our desserts. To sweeten we use: maple syrup, rice syrup and unrefined palm sugar And instead of using dairy products and eggs we use ingredients like grain, nut or soy milk, flax seeds, amazake and aluminum free baking powder Please if you have any questions about any of the ingredients we use or if you want more information about the health benefits of a plant-based diet feel free to ask! Love from the kitchen, Simone & Team

Come to our 3-days-training in macrobiotic cooking, Tuesday 27th, Wednesday 28th and Thursday 29th, March 2018, from 9.30 am to 5.00 pm, about: “DELICIOUS MACROBIOTIC DISHES IN THE CONTEXT OF A RESTAURANT SERVING 30 TO 50 PEOPLE“ The specificities of macrobiotic cooking are: – Organic and home–made cooking with natural, fresh and seasonal products, – Use of whole grains, legumes, seeds and nuts – Fresh, local and seasonal vegetables – Fermented products inspired by macrobiotics (miso, shoyou, umeboshi, pickles, tempeh, natto …) and seaweed (nori, hijiki, arame, wakame, kombu …) – Sugar-free Desserts, cooked with natural and unprocessed foods, like dried fruits and fresh, local and seasonal fruits The teaching will be taught in English, with simultaneous translation into French. Program in details (which might be modified): TUESDAY MARCH 27TH Different ways to cook Seitan and Tempeh Vegan Cheese How to use grains cooked one day before: Ohsawa bread/cake with vegetables, grains, beans Different ways to make Gluten-Free Vegan Burgers Gluten-free pie (with rice and buckwheat for example) How to make a beautiful plate: How to organize the plate Sauces with miso, umeboshi, tahin, herbs Toppings : sunflower, pumpkins seeds, gomasio, parsley Desserts : Pannacotta with almond paste and amasake WEDNESDAY MARCH 28TH How to cook vegetables to be served in a restaurant: Nituke that can be kept hot during 2 hours Root vegetables (baked or something else) Steamed and boiled vegetables to be served hot or cold Sweet potatoes chips How to cook whole grains (millet and sarasin) with a few vegetables inside and keep it hot for 2 hours How to use brown rice: In Nori Maki with vegetables inside In Onigiris (for 40 people and how to get organized to serve it during 2 or 3 hours) Desserts : Tiramisu Yannoh Creamy dessert with azukis, sweet chestnuts and pumpkins THURSDAY MARCH 29TH Dishes to be cooked in advance: Miso soup Polenta with vegetables Lentils, chickpeas and azukis in a cake/block Salads with grains inside (like buckwheat salad) Pickles (vegetables that has fermented during a few days) Seaweed Tartar Desserts : Dessert with only fruits (like apple and pears, and kouzou for example) Creamy millet dessert (with pears and almond paste)

Le CIMO vous propose 3 jours de formation en cuisine macrobiotique, mardi 27, mercredi 28 et jeudi 29 mars 2018, de 9h30 à 15h, sur le thème : " DE DELICIEUX PLATS MACROBIOTIQUES DANS LE CADRE D’UN RESTAURANT SERVANT 30 A 50 PERSONNES " Nous avons le plaisir d’accueillir le chef cuisinier macrobiotique Marco Fonseca. Marco a étudié la macrobiotique à l’Institut macrobiotique du Portugal (IMP) à Lisbonne et a travaillé avec le chef de l’Institut Kushi au Japon et une équipe de cuisiniers au « Sha Wellness Clinic Spa » à Alicante. Marco collabore avec l’IMP pour la formation en cuisine et événementiel, et travaille en même temps dans le restaurant « 5 Sabores » à Lisbonne. Il collabore également avec plusieurs écoles de cuisine naturelle et est formateur dans plusieurs pays. Il développe des menus et donne des cours de cuisine professionnelle. Notre objectif est de vous transmettre un savoir–faire et des techniques pour améliorer votre maitrise de la cuisine macrobiotique. Marco Fonseca nous montrera notammment des recettes de plats à cuisiner à l’avance, de manière à mieux s’organiser en cuisine. Il nous montrera également comment présenter une assiette comme un chef, avec des sauces et asssaisonnements macrobiotiques. Les points forts de la cuisine macrobiotique sont les suivants : Une cuisine Bio et Maison avec des produits naturels, frais et de saison L’utilisation de céréales complètes, légumineuses, graines et noix Des légumes frais, locaux et de saison Des produits fermentés inspirés de la macrobiotique (miso, shoyou, umeboshi, pickles, tempeh, natto…) et des algues (nori, hijiki, arame, wakame, kombu…) Des desserts sans sucre, et à base d’aliments naturels et peu transformés, c’est à dire des fruits secs et des fruits frais, locaux et de saison L’enseignement sera dispensé en anglais, avec une traduction en simultanée en français. Programme en cours d’élaboration ! Contactez le CIMO pour plus d’informations. Venez avec votre bonne humeur et l’envie de passer un bon moment. INSCRIPTION NÉCESSAIRE AUPRÈS DU CIMO 300€ POUR LES 3 JOURS (Rabais de 50€ si vous parrainez quelqu’un ou si vous payez avant le 28 février) 240€ si vous souhaitez assister juste à 2 journées de formation (Rabais de 40€ si vous parrainez quelqu’un ou si vous payez avant le 28 février) 140€ si vous souhaitez assister juste à une journée de formation (Rabais de 20€ si vous parrainez quelqu’un ou si vous payez avant le 28 février) ************************* Come to our 3-days-training in macrobiotic cooking, Tuesday 27th, Wednesday 28th and Thursday 29th, March 2018, from 9.30 am to 3.00 pm, about: “DELICIOUS MACROBIOTIC DISHES IN THE CONTEXT OF A RESTAURANT SERVING 30 TO 50 PEOPLE“ We are pleased to welcome a macrobiotic Chef : Marco Fonseca. Marco studied macrobiotics at the Macrobiotic Institute of Portugal (IMP) in Lisbon and worked with the head of the Kushi Institute in Japan and a team of cooks at the “Sha Wellness Clinic Spa” in Alicante. Marco collaborates with the IMP for training in cooking and events, and works at the same time in the restaurant “5 Sabores” in Lisbon. He also collaborates with several schools of natural cooking and is a trainer in several countries. He develops menus and gives professional cooking classes. Our goal is to provide you with know–how and techniques to improve the way you master macrobiotic cooking. Marco Fonseca will show recipes of dishes to be cooked in advance, in order to get better organized in the kitchen. He will also show us how to present a plate as a chef, with macrobiotic sauces and toppings. The specificities of macrobiotic cooking are: – Organic and home–made cooking with natural, fresh and seasonal products, – Use of whole grains, legumes, seeds and nuts – Fresh, local and seasonal vegetables – Fermented products inspired by macrobiotics (miso, shoyou, umeboshi, pickles, tempeh, natto …) and seaweed (nori, hijiki, arame, wakame, kombu …) – Sugar-free Desserts, cooked with natural and unprocessed foods, like dried fruits and fresh, local and seasonal fruits The teaching will be taught in English, with simultaneous translation into French. Program in development! Contact CIMO for more information. Come with your good mood and the desire to have a good time. PLEASE REGISTER WITH CIMO 300 € FOR 3 DAYS (50 € discount if you sponsor someone or if you pay before February 28) 240 € if you wish to attend just 2 training days (40 € discount if you sponsor someone or if you pay before February 28) 140 € if you want to attend just a training day (20 € discount if you sponsor someone or if you pay before February 28)

Menu Week 11 14-18 March Our Soup Roasted Tomato Harissa Soup tempered with Onions & Carrots served with Basil Oil & Seed Crackers 5.5€ Main Course Seitan Vegetable Empanada Quinoa Red Beet Pilaf with Red Onion, Walnuts & Feta Roasted Fennel Fresh & Blanched Veggies 17.5€ A Dessert to Finish Please ask for today’s selection. Our desserts are always free from refined sugars and dairy products. Wholesome, naturally sweetened desserts are part of a balanced diet, Hurrah! 6.5€ Our kitchen uses at least 95% organic ingredients. As much as possible we use local and seasonal products either sourced from one of the local Bio farmers or from BioFresh who source far and wide to bring the best quality dry and fresh products to Belgium. Soups Soups are a great way to hydrate the body while at the same time giving the body nourishment of minerals and vitamins; therefore, drinking soup is far better than just drinking plain water! Main dishes Seitan is a tasty alternative to meat; it has a meaty texture and it is high in protein. Seitan is made from the gluten of wheat or spelt; it can be added to bean dishes, stews, curries, and it makes great croquettes and ‘meat’ balls. Whole cereal grains are a good foundation of a plant-based diet. Whole grains or complex carbohydrates give the body slow steady energy. Cooking whole grains well is important which is why we soak grains overnight and cook them in a pressure cooker. You will always find blanched veggies on your plate at SK simply because they are a warehouse of nutrients. Blanched veggies and especially leafy greens not only help to hydrate the body, but they also oxygenate the blood, help keep the liver clean and strengthen the respiratory system! Desserts Eating a whole food plant-based diet doesn’t mean you cannot enjoy delicious desserts, it only means that we choose more carefully what we put in our desserts. To sweeten we use: maple syrup, rice syrup and unrefined palm sugar And instead of using dairy products and eggs we use ingredients like grain, nut or soy milk, flax seeds, amazake and aluminum free baking powder Please if you have any questions about any of the ingredients we use or if you want more information about the health benefits of a plant-based diet feel free to ask! Love from the kitchen, Simone & Team

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Ons ritme met de universele energie komt van binnen naar buiten tot stand. We zijn energie en elk orgaan beweegt en is energie. Als we deze harmoniseren is er geen onvolmaaktheid. Spanningen uiten zich altijd ergens in je lichaam. Je nek of schouders zitten vast, je krijgt een benauwd gevoel in je borstkas, je hoofd voelt zo vol, je bent gevoeliger voor prikkels van buitenaf of vaak moe. Je maakt je zorgen, je hebt bepaalde angsten, je voelt kwaadheid of verdriet, je doet te veel je best of je voelt dat het nooit goed genoeg is, enz. Door je energie te revitaliseren verminderen of verdwijnen disharmonie, onbalans en stress. Het leuke is dat je dit eenvoudigweg zelf kan doen. In deze workshop bieden Hilde en Sofie-Ann twee soorten oefeningen aan die daarbij kunnen helpen. Sofie-Ann heeft het over lichaamshouding, Hilde over eenvoudige anti-stresstechnieken die je overal kan gebruiken. Taijiwuxigong: Minder stress door een betere houding Beweging kan je al een heel eind helpen in stressbeheersing. Maar er is meer, met de principes van Taiji wuxigong (spreek uit ‘taidzi woesjikong’) gaan we een stapje verder. Tijdens deze sessie leer je - De 3 componenten van je lichaam kennen die je helpen om spanning af te voeren - Hoe je zit- en sta-houding pijn en stress nog verergert en hoe jij daar simpel verandering in kan brengen - De beste houding aan om te staan en zitten - Enkele oefeningen om de nek, schouders en rug te ontspannen en open te maken Jin Shin Jyutsu oefeningen: Aan de hand van eenvoudige oefeningen met onze handen en/of vingers kunnen we bij onszelf of bij elkaar de stress laten wegzakken, neerdalen in ons buikgevoel door ons hoofd leeg te maken en terug rustig adem te halen. We oefenen op elkaar, per twee en af en toe op jezelf. Je kan deze oefeningen dagelijks zowel thuis of op je werk discreet toepassen. Je gaat naar huis met zeer praktische en eenvoudige tools. Je kan deze ook toepassen in de wachtzaal bij de dokter bvb of als passagier in het vliegtuig, de auto, bus, tram. Je krijgt van ons een mapje met uitleg van alle oefeningen mee naar huis. Sofie-Ann Bracke: Ik zie het als mijn missie om mensen te helpen bij het ontwikkelen van een beter lichaamsbesef en een goede, krachtige lichaamshouding. Dit heeft ook een positief effect op het mentale en emotionele evenwicht. Ik ben sinds 1992 docent in Taiji wuxigong® en Taiji 37. Taiji wuxigong® is het systeem van Qigong dat ik van mijn leerkracht, de vermaarde dr Shen Hongxun heb geleerd. Ik heb bij hem alle opleidingen in Taiji wuxigong, Taiji en Buqi (energetische healing) voltooid. Ik beoefen ook acupunctuur en behaalde in 1997 een diploma acupunctuur en Chinese kruiden aan het London College of Traditional Acupuncture. Daarnaast heb ik ook een diploma in de rechten en in bemiddeling en ben trainer en coach in lichaamstaal. www.lichaamscoach.be Hilde D’Haeyere: Hilde D’haeyere heeft reeds 15 jaar ervaring als Personal Health en Transformatie coach. Haar specialisaties zijn bewustzijn brengen van het mooie in jouw leven en coaching bij burn-out en depressie. Vooral preventie is haar stokpaardje. Ze is tevens voedingscoach. Blijft zich hier dagelijks over bijscholen via studie en eigen ervaringen. Zowel rond superfoods als het belang van biologisch gekweekte seizoensgroenten uit eigen tuin en bij de lokale boer. Ze is fan van online coaching en gefascineerd door de kleuren van de regenboog. Een hart voor ecologie en duurzaamheid en het welzijn van het kind. Ze studeerde in Den Bosch, Brussel, Antwerpen, Gent, Amsterdam en Den Haag. Haar passies zijn muziek, dans en beweging, kleur, geur, natuur en cultuur. Ze reist vaak de wereld rond om te proeven van couleur locale, plaatselijke relaxatietechnieken, medicinale kruiden en het steunen van liefdadigheidsprojecten voor het behoud van natuur, mens en dier. Dankzij haar natuurlijke empathie en de jarenlange opgedane kennis is haar gevoel sterk ontwikkeld. Al deze kennis gebruikt ze om alzo op een holistische manier te coachen en ondersteunen. In de loop der jaren heb ik een visie en techniek ontwikkeld namelijk de JOYFUL Methode, een persoonlijk afgestemde coaching en ondersteuning. Via JOYFUL Food online coaching krijg je handige tips en oefeningen aangereikt voor dagelijks gebruik ter preventie van depressie, vermoeidheid en burn-out. Meer info vind je op www.livingajoyfullife.be Praktisch: Datum: zondag 29 april OF zaterdag 26 mei, van 14.00u - 17.00u. Plaats: Rozenkransschool sporthal, te bereiken via paadje in Dr. Veeckmanslaan te Wilrijk. Deelnameprijs: 40 Euro. Je deelname is definitief na overschrijving op BE87523080667194 op naam van Hilde D'haeyere te Zwijndrecht, ten laatste vijf dagen op voorhand. Info en boeken: sofie@sofieannbracke.be of 0486 93 1122, hilde@livingajoyfullife.be of 0486 89 0064.