I love food. I love food that loves the body, mind and soul. I love to create food that loves your mind, body and soul. I love to share that love. I love to share that food.


From a plant based whole foods philosophy, I combine inspiring recipes and a solid knowledge about nutrition. I am trained in holistic nutrition, got a degree in Mastery of raw culinary arts at the Living Light Institute in Fort Bragg (California) and Raw Vegan Sports Nutrition at Plantlab. I am constantly learning more about it by reading, listening and connecting. As a reiki practitioner, surfer (when the swell is gentle) and yogi, the holistic circle becomes whole. Through recipes, retreats, content and workshops, I aim to inspire and empower about food.


My mantra? Eat good, do good, feel good.


Hi, I'm Annelies, always smiling and enjoying life in Antwerp. Ever since I can remember, I have been passionate- no scratch that- obsessed with food. I used to have a real sweet tooth, baking all sorts of cakes and cookies, but when I went vegetarian more than 10 years ago, the secrets of vegetables unraveled themselves. A couple of years ago, I went plant based. Now, I don't like labels, never have, never will. I always try to make the best possible choice as I can, based on three pillars: what is the best option for myself (physically, mentally and spiritually), what is the most sustainable option and what is the most compassionate option. 

I combine influences from Traditional Chinese Medicine, Ayurveda, Raw Food and fine dining cuisine. Because why choose when you have all these different options.

That's why I aim to create a food philosophy that is not based on judgement but on empowerment and inspiration.


When I'm cooking, quality goes over quantity. Good produce don't need much handeling. However, I love to experiment with techniques such as sprouting, fermenting, using less loved parts of a vegetable and so on. Fresh, seasonal and local with a touch of exotic flavours and a little edge.

Nectar Food Studio has been featured in some national Belgian magazines like Flair, Nina and Libelle Lekker.


Recipe development & Creative food consultancy

Culinary Nutrition workshops 

Private chef and retreat chef

I develop plant based recipes for magazines, organic stores, blogs,... I always try to incorporate the holistic approached combined with the fine dining aspect. I'm sure we can work something out and cater to your vision or product.

If you are starting your own concept store, restaurant, coffee place or anything else, I'm here to do all your food styling, menu consultancy, branding and content creation. 

From gut friendly food to sports nutrition to cycle syncing, during my workshops I'll explain everything you need to know about a balanced plant based whole foods diet while cooking up some delicious food. I organise/host public and private workshops, lectures and tastings.

Some of the topics are: gut friendly food, adaptogens, food to balance your hormones, cooking with seaweed, sports nutrition,...

If you are hosting a yoga retreat, surf retreat or any other mindful getaway - anywhere in the world-, I'm happy to provide all the guests with nourishing meals influenced by the season and retreat location.

Holistic chef

Culinary Nutrition Workshops

Creative food consultancy