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	<description>Jitske&#039;s blog over gezond, verantwoord en lekker eten</description>
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		<title>Kruiden zonder gif</title>
		<link>https://slowfoodies.nl/kruiden-zonder-gif/</link>
					<comments>https://slowfoodies.nl/kruiden-zonder-gif/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Sun, 21 Jun 2026 11:33:42 +0000</pubDate>
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					<description><![CDATA[Verse kruiden drogen, hoe doe je dat? ]]></description>
		
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		<title>Courgettebloemen uit de oven</title>
		<link>https://slowfoodies.nl/courgettebloemen-uit-de-oven/</link>
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		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Tue, 02 Sep 2025 14:40:04 +0000</pubDate>
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		<guid isPermaLink="false">https://slowfoodies.nl/?p=3776</guid>

					<description><![CDATA[Hoe maak je gevulde courgettebloemen uit de oven?]]></description>
		
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		<title>Zelf pastasaus maken</title>
		<link>https://slowfoodies.nl/zelf-pastasaus-maken/</link>
					<comments>https://slowfoodies.nl/zelf-pastasaus-maken/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Fri, 10 Feb 2023 16:06:00 +0000</pubDate>
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					<description><![CDATA[Niks lekkerder dan zelfgemaakte tomatensaus met verse kruiden. Het is een prima basis voor in de pasta en je keuken gaat heerlijk naar tuinkruiden ruiken. De tuinkruiden zijn ook gezonder dan bouillonblokjes, want daar zit meestal (heel) veel zout in.]]></description>
		
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		<title>Minder zout? Meer aroma!</title>
		<link>https://slowfoodies.nl/minder-zout-meer-aroma/</link>
					<comments>https://slowfoodies.nl/minder-zout-meer-aroma/#comments</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Fri, 10 Apr 2015 13:13:05 +0000</pubDate>
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		<category><![CDATA[zoutdieet]]></category>
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					<description><![CDATA[We eten in Nederland teveel zout. Zout verhoogt de bloeddruk en is slecht voor hart en nieren; zo ver waren jullie waarschijnlijk al. Maar waar zit het meeste zout in, en hoe maak je smaak met minder zout? Een lesje in de hogere zoutkunde, op basis van de presentatie van voedingsdeskundige Markus Stieger (WUR, Food Professional Day 2015).]]></description>
		
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