Video: De Keuken van Greendelicious

I met Natascha in the shop I work in. She just opened an amazing workshop atelier just outside Leiden and my team and I got invited for a workshop. Her workshops focus on organic and natural ingredients, preferably self-grown. Her food is vegetarian, but I no one notices until she mentions it, because when working with her recipes even a carnivore doesn’t miss anything.

This is a video that portrays her world: from the beautiful garden where Mr. Piet grows some amazing produce, to her atelier, where she shows her guests how to make delicious dishes; from her little herbs and edible flowers garden to great evenings filled Italian music and great food and some wine or a coffee.

Blueberry Crumble

After an amazingly warm and almost mediterranean summer here in Holland, it started raining about a week ago. Hand in hand with the rain my desire to bake came back (you might have noticed this if you follow me on Instagram). I just had bought some organic blueberries as I stumbled across this video by David and Luise of Green Kitchen Stories.

In an hour this delicious crumble was ready and just after snapping a few photos, I devoured half of it.

It’s perfect for a rainy afternoon, maybe enjoyed with a cup of coffee and some good music.

Blueberry Crumble for two

adapted from this recipe by Green Kitchen Stories

2 cups rolled oats
1 tbsp coconut oil
2 cups organic* blueberries
3 tbsp honey
half a vanilla pod
1/2 tbsp lemon juice

Preheat the oven at 160 degrees Celsius. Mix blueberries, lemon juice, and one tbsp of honey in a bowl. Scrape the vanilla from the vanilla pod and add half of the vanilla to the blueberry mix.
Pour the mix in a baking tin (mine had a diameter of 13 cm).

In another bowl mix rolled oats, coconut oil at room temperature (don’t worry if it’s not liquid, you hands will make it melt while mixing), 2 tbsp honey and the other half of the vanilla. Mix with you hands until thoroughly combined. Pour this mixture over the blueberries in the baking tin and press a little.

Bake for 30 minutes until the crust is golden-brown.


* You can pick them yourself if you’re lucky enough to live somewhere they grow. I used frozen blueberries. It’s important to buy the organic ones because they have much more taste and color. The non-organic blueberries are bigger and have much less taste to them.



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Between many ups and a few downs we made to year number seven together!
Admittedly, Roberto and I have been apart for a year (until last fall), which I “accidentally” failed to note here, but we realized this life sucks without each other. Now I treasure every moment I spend with him, because I know how it is not to have him around. “You don’t know what you have until it’s gone” they say, and I can testify: it’s true.

We didn’t want to celebrate with a fancy dinner, so we decided to do what we like the most: exploring; Being around nature, breathing fresh, salty air and taking in the last rays of sun of the day. We drove to the sea where we walked to a high spot from where we could see the beach below. We sat down on my hoodie and we drank some wine; just a sip, because it was awful.

So began our seventh year together. I cannot wait for the season to end, so that we’ll spend more time together.
Have a good weekend you all!

You’re the best.

Introducing Chalk Kids


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A few month ago Steph asked me to be part of her super secret and fabulous project.
She was working on a website for young families with DIYs, fashion, interiors,.. and asked me to be the contributor for the food section;
..and I said yes!

Chalk Kids is the result of all Stephanie’s work and it’s a super cool mix of trendy fashion for the little ones, cozy interiors and lots of family talk.
So what are you waiting for? Go and check it out!

I will be talking about healthy and good food, sharing recipes and giving tips to enjoy a healthy and happy life together.
But there’s also more about beauty, travel and all aspects of life with a baby (I am probably the only one of the contributors not having a kid,but I swear I love them).



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The day before this shoot I went location scouting: I biked around the park, along the canals and through the city the whole evening, stopping every now and then to write down where I wanted her to stand, and at what time there was perfect lighting. This was a really good decision: now I had a good time schedule in mind, I knew exactly were we were going to go, and there was more time for just enjoying photographing and chitchatting. Nature was really helpful that evening. It offered us the most beautiful sunset, with the perfect temperature and just enough wind.

Tessa is a genuine life enthusiast, a queen in the kitchen (check out her cookbook), a good storyteller and an amazingly good seller.
My favorite quote of hers still is: “Ma’am, having a second spatula in your kitchen is not luxury” (that woman came in our shop to buy a little present and left with a whole bag full of kitchen essentials).

Here is the the result of our shoot together.
If you like it, please like Juliette van Eijsden Photography on Facebook and leave a comment.

Go outside


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Summer has arrived and going outside is all my soul needs.
Riding my bike along the canals or running to the lake and back empties my mind;
and when Roberto is home we go skateboarding or running and we talk about our future garden.
That’s all we wish for, a simple life, but sometimes even that seems a blurry dream.

Guys, I recently made a page for my photography on Facebook!
If you like my photography, please like the page to get more updates about my upcoming shoots and photos from our road trips.

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Short trip to Sweden


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My friend Sonja and I met at our previous job near Amsterdam two and a half years ago and we became great friends along the way.
She is one of the best storytellers I know, she told me so many things about Sweden before she moved back there, and it was high time I experienced it first hand.

On Thursday evening, after managing to cross the bridge between Denmark and Sweden despite the trains’ strike, I arrived in Helsingborg, where she lives.
It was so nice to catch up and meet many people that are dear to her! On Friday we celebrated Midsummer, one of my favorite traditions of the Swedes. We celebrated with friends: we played games, ate good food, had a few drinks and a really good time. I didn’t even get the time to take photos. Even though it would totally have been worth it.

Saturday the weather was not very nice; it was windy, cloudy, rainy. Nonetheless, in the morning we walked around the city. I got to see all the hotspots, different buildings, neighborhoods and streets, all with a story. After walking on the harbor and catching lots of wind and rain, we went home shortly. Sonja’s boyfriend was kind enough to help us with our plan to go exploring a little, and we went on a little road trip through towns, countryside and along the coast, until we arrived at the very top of a mountain on the edge of Sweden, near the town of Mölle. Despite the weather, this was such a nice adventure! This is also when I managed to take the few pictures I took there.
In the evening we went to the cinema to watch Maleficent and then, back home, we watched some random football and an episode of Braking Bad.

This morning we all woke up pretty early and at 8.30 I was on the train heading to Copenhagen where I catched the flight back to Holland.
Obviously these few days have gone so fast, but they have been amazing!

Fresh and Citrussy Mie Soup 


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When this evening Roberto asked me what I wanted to have for dinner and my instinctive answer was soup, I knew it was the right time to post this recipe.

These days have been hot and very humid. When running felt like drowning, sleeping under a blanket becomes impossible and all you want to drink is water, you know it’s summer. These days felt like being back in Indonesia, minus surfboard, plus work.

But this afternoon it started raining and the temperature dropped a bit, the sky was so grey and I felt like having a cozy evening inside.

This is one of Roberto’s recipe, he has been loving the oriental tastes lately and is experimenting a bit;
This soup is light, yet filling, fresh and a bit spicy.

Fresh and Citrussy Mie Soup  (serves 4)


320 gr mie noodles

1 liter water

2 cloves garlic

2 shallots

4 small carrots

8 champignon mushrooms

1 lemon grass

200 gr snow peas

2 spring onions



1/4 chili pepper

extra virgin olive oil

Cut garlic, shallots, chili pepper, and two of the carrots thinly. In a skillet, heat a bit of olive oil and let the vegetables you just cut brown.

Once browned add one liter of water slowly.

Meanwhile, cut the remaining vegetables:slice the carrots diagonally, chop up the lemon grass and slice the champignons.

When the water comes to a boil, add carrots, lemon grass and champignons. Leave to boil on a low heat for about five minutes.

Add the snow peas and let boil another five minutes.

Add a pinch of salt and pepper to taste. Add mie and let cook according to what it says on the package.

When ready, serve in a bowl and garnish with thinly sliced spring onions.

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