Rene's Whole Kitchen

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Rene's Whole Kitchen

Welcome to Rene’s Whole Kitchen
Your favorite dishes made healthy and easy with whole foods.

02/12/2020

Broccoli Sprouts are ready! I’ll be adding these to my daily salad.

I’ll start another batch tomorrow as they take about 6-7 days to sprout from the seeds.

Why Broccoli Sprouts?

They contain a good amount of Sulforaphane, which helps the cells in the gut to function more efficiently.

A common recommendation in nutritional medicine is to “treat the gut first”.

Gut health influences many of the body’s other processes and is one of the primary cause of malabsorption of nutrients, setting the scene for the development of other abnormalities.

27/11/2020

Broccoli Sprouts

22/11/2020

Butter Lentil and Sweet Potato Salad
Recipe from the New York Times
Since I’m stuck and home and have the time, might as well do something I love. Cook!
I prepared the lemon and herb lentils yesterday and finished up the recipe today with roasted sweet potato and carrots, a sage brown butter vinaigrette and topped with parsley and goat cheese.
DELICIOUS!
Definitely will be adding to the rotation! Perfect when you need a hearty meatless meal.

21/11/2020

Will be making Brown Butter Sweet Potatoes & Lentils with these

01/11/2020

Follow my stories for more!

28/10/2020

Loving when I come up with a delicious recipe for leftover veggies.
Garlic Butter Mushrooms and Cauliflower.
Perfect side dish or as a main dish that you can top over some brown rice or quinoa.
Recipe below in comments.

24/10/2020

If it’s wrong to eat curry for breakfast then I don’t wanna be right. I could eat this dish for breakfast lunch and dinner, it’s so good.
This is the easy way to do curry, in the crockpot!
RECIPE IS UP IN THE BLOG!

23/10/2020

Making some veggie curry in my new mini crock pot.

20/10/2020

AvoToast on Sweetpotato

16/10/2020

I always find myself making these chunky veggie salads.
It’s the easiest way to use up your leftover veggies and eat them as close to the source as possible, meaning pretty much straight from the ground. Especially if you are using local veggies like I do from
This also means you are getting the most nutrients from your veggies as possible.
I basically just chop up the veggies toss them with some S&P, Avo Oil, Red Wine Vinegar, Juice from a Lemon, and Freshly chopped Parsley. Let it sit for at least 30 min in fridge. This salad lasts a good couple of days in the fridge with all the hardy veggies added and make a great side dish to almost anything!

14/10/2020

CHOCOLATE POMEGRANATE CLUSTERS
* Pecans
* Almonds
* Vegan Dark Chocolate
* Pomegranate
* Topped w/sea salt, h**p seeds & coconut

11/10/2020

When you end up with way too many vegetables than you have time to cook.
I find the easiest thing you can do is make a soup! Especially now that it’s soup season!
This is the easiest soup you will ever make.
You just basically chop & simmer.
This soup is all plant based, sugar free, gluten & grain free.
Recipe is on the blog.
Link in Bio.

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