Jolanda Thijssen

Jolanda switched to plant-based food in 2016, when all of a sudden eating in a way that reduces complete species to products did not make sense anymore. After rehabbing from a serious egg-and-cheese-addiction, she started to really appreciate the subtle tastes and textures of all different kinds of vegetables and legumes. Nuts about nuts. Cooking motto: "There is no such thing as too much red chilies."