Sweet Potato Quinoa with Caramelized Hazelnuts from Theresa’s Kitchen.
Hi there. I’m in a book. Even better, I’m a cook book called. A cook book of Germany’s best 25 food blogs called “Wie wir kochen“. Can someone pinch me please?
When I started this blog 2,5 years ago, I never ever dreamed of having loyal followers who read every single blog post, who message me, who comfort me in times of hardship and who celebrate every milestone in my life. This blog is mainly read by German natives, but I still love the small English community that finds its way to the small German blogger once in a while. Thank you for being awesome, guys! Without you, Heavenlynn Healthy would not be what is is right now. One of Germany’s most read food blogs.When Julia Stelzner contacted me about 10 months ago, I almost did not believe that she meant me. She must have had me confused with another Lynn. Except she didn’t and fast forward 10 months, my recipes are featured in this amazing cook book called “Wie wir kochen” (How we cook). My blog is in the best company with such amazing blogs like Our Food Stories, Krautkopf, Eat this or Theresa’s Küche.
Talking about Theresa from Theresa’s Kitchen. I’ve „known“ Theresa for a while now. She‘s a well-known TV cook, cook book author and food blogger. The funny thing is that we basically grew up in the same area. She graduated from a high school that many of my friends went to and her family still lives near Stade just like my family does. So I thought it was about time to introduce you to her. Even though her blog and her cook books are not vegetarian or vegan, I still love her blog and recipes.
If you’ve followed this blog well, then you’ll know that I’m all about balance, so I still eat everything in moderation. If you’re like me, then you’ll love Theresa’s blog – fortunately it trilingual, so you can read her blog in German, English and even French. How amazing is that?
Today I’m so happy to be able to share one of Theresa’s blog favorites: sage quinoa with sweet potatoes and caramelized hazelnuts. It’s the perfect side dish for the upcoming holiday festivities or simply as a slinky more fancy take-to-work salad for weekdays.
This recipe is one of 50 recipes in Julia Stelzner’s new book “Wie wir kochen” (How we cook), published in the Prestel Verlag. If you love German food blogs then you’ll love this cook book. As the book combines 25 German, Austrian and Suisse food bloggers, it is of course not soley vegetarian or vegan. However, only 5 recipes contain meat or sea food, and many recipes are vegan given that contributors are Sophia Hoffmann, Eat This, Individualisten and – well – Heavenlynn Healthy.
Just a little side note. There are two mistakes in the text about me in this book. First, it states that before I started Heavenlynn Healthy I ate completely fat-free. This is of course not true. Furthermore, the author writes that I am no longer on blood pressure regulating medications. This is also sadly not true.
- 80g of hazelnuts
- 500g of sweet potatoes, peeled and cut into 1cm squares
- 5 sage leaves
- 1 clove of garlic, sliced
- 1 tablespoon of olive oil
- fleur de sel
- 150g of quinoa
- 1 tablespoon of maple syrup
- Pre-heat the oven to 175°C.
- Place the hazelnuts in the oven for about 5 - 7 minutes until the skin starts peel off. Put them aside.
- Place the sweet potatoes in a baking dish. Wash the sage and add it to the sweet potatoes together with the olive oil, garlic and a bit of fleur de sel. Combine well and bake for about 30 minutes.
- In the meantime, cook the quinoa according to the package instructions.
- Rub the cooled hazelnuts between the hands so that the skin comes off. Heat the maple syrup in a small saucepan until bubbly. Reduce the heat and swivel the hazelnuts in the maple syurp. Let the caramelized hazelnuts cool down on a piece of baking parchment.
- Take the sweet potatoes out of the oven and mix well with all the other ingredients.
- Serve as a side dish or with a delicious dijon dressing.
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