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	<title>recepten | Slow Foodies</title>
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	<description>Jitske&#039;s blog over gezond, verantwoord en lekker eten</description>
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		<title>Kookboek Liever Lokaal</title>
		<link>https://slowfoodies.nl/liever-lokaal/</link>
					<comments>https://slowfoodies.nl/liever-lokaal/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Wed, 27 May 2026 09:14:00 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[boek]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[groente]]></category>
		<category><![CDATA[koken]]></category>
		<category><![CDATA[koken met het seizoen]]></category>
		<category><![CDATA[kookboek]]></category>
		<category><![CDATA[Liever Lokaal]]></category>
		<category><![CDATA[recept]]></category>
		<category><![CDATA[recepten]]></category>
		<category><![CDATA[René Zanderink]]></category>
		<category><![CDATA[seizoen]]></category>
		<category><![CDATA[seizoensproducten]]></category>
		<category><![CDATA[slow]]></category>
		<category><![CDATA[slowfood]]></category>
		<category><![CDATA[van het seizoen]]></category>
		<category><![CDATA[vis]]></category>
		<category><![CDATA[vlees]]></category>
		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=1264</guid>

					<description><![CDATA[Koken met de seizoenen en weten wat je eet, dat is de kern van het slow food kookboek <em>Liever Lokaal</em>. De naam zegt het al: de 365 recepten -voor elke dag een-  hebben regionale ingrediënten als basis.]]></description>
		
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		<title>Recepten met kool</title>
		<link>https://slowfoodies.nl/4029-2/</link>
					<comments>https://slowfoodies.nl/4029-2/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Wed, 14 Jan 2026 13:36:41 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[atjar]]></category>
		<category><![CDATA[inmaken]]></category>
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		<category><![CDATA[recept]]></category>
		<category><![CDATA[recepten]]></category>
		<category><![CDATA[seizoen]]></category>
		<category><![CDATA[seizoensgroenten]]></category>
		<category><![CDATA[spitskool]]></category>
		<category><![CDATA[watetenwevandaag]]></category>
		<category><![CDATA[wintergroenten]]></category>
		<category><![CDATA[zuurkool]]></category>
		<guid isPermaLink="false">https://slowfoodies.nl/?p=4029</guid>

					<description><![CDATA[Drie recepten met een echte wintergroente: spitskool]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">4029</post-id>	</item>
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		<title>Zuurkool maken</title>
		<link>https://slowfoodies.nl/zuurkool-maken/</link>
					<comments>https://slowfoodies.nl/zuurkool-maken/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Sat, 27 Dec 2025 15:46:36 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[appel]]></category>
		<category><![CDATA[fermentatie]]></category>
		<category><![CDATA[fermenteren]]></category>
		<category><![CDATA[fris]]></category>
		<category><![CDATA[gezond]]></category>
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		<category><![CDATA[lekker]]></category>
		<category><![CDATA[maak]]></category>
		<category><![CDATA[recept]]></category>
		<category><![CDATA[recepten]]></category>
		<category><![CDATA[sinasappel]]></category>
		<category><![CDATA[stamppot]]></category>
		<category><![CDATA[venkel]]></category>
		<category><![CDATA[witte]]></category>
		<category><![CDATA[zelf maken]]></category>
		<category><![CDATA[zuurkool]]></category>
		<guid isPermaLink="false">https://slowfoodies.nl/?p=3912</guid>

					<description><![CDATA[Zelf zuurkool maken, hoe doe je dat? Met drie recepten.]]></description>
		
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		<title>Keuken van de Veluwe: naaldboom eten</title>
		<link>https://slowfoodies.nl/typisch-veluwe-kerstboom-opeten/</link>
					<comments>https://slowfoodies.nl/typisch-veluwe-kerstboom-opeten/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Fri, 16 Oct 2020 07:21:00 +0000</pubDate>
				<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[bes]]></category>
		<category><![CDATA[bessen]]></category>
		<category><![CDATA[boek]]></category>
		<category><![CDATA[bos]]></category>
		<category><![CDATA[De nieuwe keuken van de Veluwe]]></category>
		<category><![CDATA[duurzaam]]></category>
		<category><![CDATA[Erkend Veluws Streekproduct]]></category>
		<category><![CDATA[eten]]></category>
		<category><![CDATA[heide]]></category>
		<category><![CDATA[heidehoning]]></category>
		<category><![CDATA[jacht]]></category>
		<category><![CDATA[kaas]]></category>
		<category><![CDATA[kookboek]]></category>
		<category><![CDATA[lokaal]]></category>
		<category><![CDATA[lokale]]></category>
		<category><![CDATA[moeflon]]></category>
		<category><![CDATA[naaldbomen]]></category>
		<category><![CDATA[naaldbos]]></category>
		<category><![CDATA[Nieuwe Veluwe]]></category>
		<category><![CDATA[producten]]></category>
		<category><![CDATA[provincie]]></category>
		<category><![CDATA[recepten]]></category>
		<category><![CDATA[René Zanderink]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Ria Dubbelman]]></category>
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		<category><![CDATA[streekproducten]]></category>
		<category><![CDATA[terroir]]></category>
		<category><![CDATA[van de streek]]></category>
		<category><![CDATA[van het seizoen]]></category>
		<category><![CDATA[Veluwe]]></category>
		<category><![CDATA[Veluws]]></category>
		<category><![CDATA[voeding]]></category>
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		<category><![CDATA[wild]]></category>
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		<category><![CDATA[wildpluk]]></category>
		<category><![CDATA[wildplukken]]></category>
		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=2382</guid>

					<description><![CDATA[De nieuwe keuken van de Veluwe is meer dan een kookboek over verse, lokale en pure streekproducten. Gelukkig maar, want daar word je al mee doodgegooid tegenwoordig. Bij typisch Veluws eten denk je waarschijnlijk het eerst aan wild. Logisch. Maar de streek levert ook Veluwse heidehoning, moeflon, jeneverbes, heideschaap, bronwater. ]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">2382</post-id>	</item>
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		<title>Pasta met venkel en worst</title>
		<link>https://slowfoodies.nl/wat-eten-we-vandaag-pasta/</link>
					<comments>https://slowfoodies.nl/wat-eten-we-vandaag-pasta/#respond</comments>
		
		<dc:creator><![CDATA[Jitske]]></dc:creator>
		<pubDate>Sat, 02 Nov 2013 12:50:49 +0000</pubDate>
				<category><![CDATA[Recepten]]></category>
		<category><![CDATA[Verantwoord]]></category>
		<category><![CDATA[anijs]]></category>
		<category><![CDATA[gezond recept]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pastarecept]]></category>
		<category><![CDATA[recepten]]></category>
		<category><![CDATA[salami]]></category>
		<category><![CDATA[snel recept]]></category>
		<category><![CDATA[venkel]]></category>
		<category><![CDATA[venkelpasta]]></category>
		<category><![CDATA[wat eten we vandaag?]]></category>
		<guid isPermaLink="false">http://www.slowfoodies.nl/?p=412</guid>

					<description><![CDATA[Houd je niet van de smaak van anijs? Dan kun je toch venkel eten. Gebakken of gestoofd, zoals in dit snelle-pastarecept met venkel en salami, is het namelijk goed te pruimen. De scherpe anijssmaak verdwijnt. En met wat tomaat erbij wordt de smaak nog zachter. Wat zit er in (2p)? 200-300 gr (volkoren)pasta kleine of [&#8230;]]]></description>
		
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