Media

Liberation Route promofilm 2013 (film)

21 april 2016

Workshop voeding voor dansers (foto’s)

21 april 2016

Modellenwerk: Peter van Stralen (fotografie)

24 maart 2016

BACH dansproject Grote Kerk Leeuwarden i.s.m. Stichting Appassionata 2014 (foto + artikel)

24 maart 2016

Lambrechtse gast dûnsoplieding 2012 (film Omrop Fryslan)

23 maart 2016

SPORTables staat in LINK! Haagse Hogeschool Voeding & Diëtetiek 2016 (artikel)

23 maart 2016

Diogenes 2013 (dansfilm)

23 maart 2016

Introdans 2003 – 2013 (film)

16 maart 2016

MAUK dansfilm / choreografie 2016 (foto)

16 maart 2016

Performing at TEDx Arnhem 2015 (film)

19 februari 2016

W H A T ‘s C O O K I N G ?? The art of bending

W H A T ‘s C O O K I N G ?? The art of bending without breaking & to try to bounce back into place. Maybe even better or new places!?! •• Today I will bounce back into the cycling kitchen. 😍 Into this renewed (such a luxury) kitchen truck >> ready to cook & serve our riders during the Criterium du Dauphine. Slowly but steady working towards The Tour! 💛 🤟💪•• While the world and it’s residents are ever changing and life is like a box of chocolates it’s a luxury to still have chocolates and being able to do the work! 🙏 Work which doesn’t feel like work. (Only the moment my alarm goes off at 6am 😉) •• Stay flexible & keep bouncing everyone!🌀
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📷 @bramberkien
#performancechef #bendingwithoutbreaking #keepflexible #keepbouncing #bounceback #jumbofoodcoach #artoflife #dothework #cyclingchef #performancenutrition #madetomeasure #luckyhuman #loveandlight #peaceandplants #dancingchef #sportsnutrition #fuelyourmoves #fuelyourmind

W I N T E R • B E E T R O O T • B R E A D♦️This red earthy bread is an easy one! Using the “no knead” method >> very little effort and quite a fabulous result!♦️I love the colour of this nutritious vegetable. They also give this loaf an unexpected sweetness and depth in taste. Do try this at home!♦️Ps: winter beets are bigger and “darker-sweet”, harvested in okt/nov.

YOU NEED
• 370 grams flour (I mixed spelt, oat, whole grain wheat)
• 1 tsp (lo)salt
• 1 tsp caraway seeds
• 250 mls warm water
• 1 tsp active dried yeast
• 1 winter beetroot (160 to 200 grams), trimmed & grated
• Extra flour for shaping & dusting

YOU DO
Measure the flour and salt into a large bowl. In a small bowl sprinkle the yeast over warm water and leave it to get frothy (10 min.). While you’re waiting trim your beet and grate it coarsely. Add the water-yeast mixture to the flour. Using your hand (the easiest way) mix until a shaggy firm-ish dough forms. It will stick to you. That’s fine✌️😄 Cover and leave to rest for about 20 minutes. Important for the gluten to do their thing. Chuck the grated beets in. Mix them through the dough with your hands until they are distributed well and everything turns red. The dough shouldn’t be sticking as much anymore. Clean your hands and moisten one of them slightly with water. You’re going to use this hand to fold the dough by taking the dough from underneath, pull it up and press it down. Flip the dough and repeat for about 10 times. Now cover the dough and leave it in a warm place. After it has doubled in size sprinkle some flour on hands and work surface. Using the outside edge of your hand (and pinky finger), turn the dough gently while pressing inwards to effectively tuck the edges of the ball underneath. Continue until a soft round ball is formed. Leave to rest for another 30min. In the meantime preheat the oven at 220 degrees C. Just before baking place a bucket of water in your oven to create some steam while baking. Place the bread carefully on a piece of baking paper and bake in the oven (preferably on a pizza stone) for about 40 min. Leave the loaf to cool before slicing. Enjoy with some garlic thyme butter or hummus & pomegranate ❤️🍞💯

T R A I N I N G C A M P 2021 • Back home after

T R A I N I N G C A M P 2021 • Back home after 2 weeks in Alicante. To sum up our start of this 2021 season (pictures speak for themselves I guess 😄) >>>
• 1 hotel (completely taken over).
• 1 kitchen.
• 2 weeks.
• 8 chefs 👩‍🍳👨🏻‍🍳🧑🏽‍🍳
• 2 dishwashers (thank god).
• 1 handy lady 🙏
• 118 mouths fed every day ⚡️🍽.
• 18000 @jumbo products (a 13m truck delivered all foods to our hotel! 🙌🚚)
• Cooking & calculating 15h per day 💪✌️🧮.
• 27 @jumbovisma_road riders.
• 15 @jumbovisma_academy riders.
• 11 @jumbovisma_women riders.
• 5 birthdays
• Special and precious times with staff & riders in these Corona period 🙏.
• Lot’s of fun 💥.
• 30 mouthcaps per person 😷.
• Drank some good wine & lot’s of coffee (and water ofcourse).
• Sunny stormy weather.
• Many silly (dance/kitchen) moves
• Created kitchen tattoos & baggy eyes 😬.
• Teambuilding the luxe!! 🤝
• Foodcoach (feels like) family.
• An unforgettable experience.

Now: recap & digest until the first races start.🤞🤞🤞 Super proud of “my” chefs/Foodcoaches & this whole team. Let’s make 2021 a good, bright, lovely, dynamic, joyful and 🍀🏆🖤💛 year.

📸 @bramberkien

#samenwinnen #jumbofoodcoach #performancechef #highperformancechefs #sportsdietitian #cyclingchef #lovemyjob #trainingcamp #fuelyourpassion #fuelyourride #teamwork #dreamwork #gratefulness

N E W ✌️ N O W • Riding, rolling, jumping, l

N E W ✌️ N O W • Riding, rolling, jumping, laughing, crying, running, sliding, cheering or maybe diving into 2021. Which ever way: may the new year be a fun and good year! Let’s embrace all the positive energy, love & light ‘21 has to offer 🎆2️⃣0️⃣2️⃣1️⃣🎇 .
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Needless to say, 2020: a bizarre year that taught us many things. For me personally it was necessary things that I needed to feel, realize and improve like: patience, stillness, slowness, awareness, resilience, being in nature, acceptance, the value of friendship. My personal journey, and the ongoing learning, growing proces that is involved. Like every human has their own journey in life. Very grateful for my path, love, my work ~ dear colleagues & our nr. 1 team (!), dear friends-family 💚🙏 . All together 2020 wasn’t a bad year at all.
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Looking forward for all to come! >>> 2021 let’s go! #loveandlight #peaceandplants #newnow #2021letsgo #pma

• FUEL • Whether it’s the extra time we spen

• FUEL • Whether it’s the extra time we spend inside our home-offices, going for long walks, working out at the (sort of) gym we created in a spare space, the extra energy we need to entertaining our kids, maybe you are a top athlete or one of the few that do stil travel around for work (or you just feel like a snack 😇): the brain and body need the right fuel for optimal performance (whatever it is 😅) and most of all joy!!! For the moving body and active brain, carbohydrates are a great, easy and fast(er) source of energy. So: Meet & grEAT these ⚡️🔋bars! Besides a good dose of slow & quicker released energy, this bar also contains essential antioxidants and no unnecessary additives. Making this the perfect pick to (re)fuel and (re)energize body and mind in these last hectic days of the year (and fun to make as well)! Bon-app 💫🍬✨
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RECIPE
You need >> 1 🍌 + 150ml milk of choice (I used @oatly 🥛) + 7 soft dates + 150g oats + 2 tbs chia + 150g mixed seeds/nuts, cranberries and goji berries.
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You do: Pre-heat the oven at 170 degrees C. Puree banana, milk & dates. Add all the other ingredients. Mix. Divide in a bar-mold or use a cake tin and a piece of baking paper. Press even and firmly. Bake for 20-30 minutes until crisp and golden brown. Be patient. Let cool. These bars stay softer on the inside - totally fine! If you use a cake tin: after 15 minutes divide into bars and bake for another 10 minutes on a piece of baking paper. Time may vary as each oven is different. EnJOY & wishing everyone happy festive holidays !! ❤️💚

A U T U M N 🎃 P I E • Popping into your fee

A U T U M N 🎃 P I E •

Popping into your feed with a pumpkin pie! 😄 Every season has it's beauty, but autumn must be my favorite. It’s the colors, the glow, the melancholy, the walks, the warmth the passing and falling and.. YES the pumpkins! This autumn coloured vegetable is so versatile it can make everyone happy. From sweet treats to savoury snacks to funny faced lanterns 🎃 🧡

As Ivo is preparing our garden for winter, the last pumpkins are harvested, forming a pumpkin family that sits patiently in our storage room. I am thinking... what to bake? I didn't make a sweet pie with them yet, so, let’s go! ( >> taking 1 butternut squash from the pumpkin family 😇 )

When I cook for the team (@jumbovisma_road ) it’s precision nutrition 100%, which I love 100% too!⚖️👩🏼‍🍳 But when I cook at home I like to go with the flow, to experiment with whatever ingredients we have stored in our cupboards while enjoying the feeling of curiosity, surprise and the proces of creating. Oh yes, there have been a few disaster-dishes, sure 🙈 But cooking can be as easy as just mix & match. This time’s result? >> A very tasty sticky PUMKIN VANILLA CREAM PIE! (Happened to be vegan, lactose free, gluten free too)

Here's the RECIPE >>
• 1/2 roasted pumpkin of choice.
• 40 gr of cacao butter (or (vega)butter of choice or half a banana).
• 10 soft dates.
• 200 gr flour of choice (I used a mixture of oat & spelt).
• seeds of 1 vanilla bean.
• 50 gr honey.
• Pinch of salt.
• 50 gr nuts roasted.
• 2 tbs honey.

Pre heat the oven at 175 degrees C. Melt the cacao butter. Blend the pumpkin together with the cacao butter, dates and honey to a soft fluffy mixture. Add the vanilla bean seeds and salt. Mix gently. Add the flour while softly mixing. Take a round cake tin and cover with a piece of baking paper. Put the pumpkin mixture in the tin, spread evenly. Bake for 45 minutes until golden brown. Let it cool for about 30 minutes. Topping: finely chop the nuts. Drizzle 2 tbs of honey on the cake and top it off by adding the nuts.

Enjoy!! 🎃✨🍂🍁

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