It’s pumpkin season, in case you haven’t noticed, so I’ll start pumpkin season with this creamy pumpkin alfredo sauce with cashews and sage. This recipe is actually really special to me since it is the first recipe in my new healthy eating column on the German lifestyle blog OhhhMhhh. Unfortunately the column is written in German only, so I thought I’d just share it here in English with you guys. Well, basically, it’s nothing other than what I usually write about my recipes, but with a fancy title and published on one of Germany’s most well-known lifestyle blogs. Just a tad bit intimidating. But hey, a girl’s gotta go conquer the world at some point, right?…
It’s the first summer-like weekend here in Germany, and people are outside, eating ice cream, barbecuing, riding their bikes, or just sitting in the sun. Such beautiful weather reminds me of my time in the United States, mostly Texas. That’s why today’s recipe is a Tex-Mex inspired dish, that I modified, well, maybe a lot. For some reason, Germans are not too much into Tex-Mex, which I think is really a pity. I love tacos, burritos, enchiladas and guacamole, and I could eat it at least once a week. Unfortunately the traditional Tex-Mex kitchen is very rich in cheese and saturated fats. However, the traditional Mexican cuisine includes so many fresh ingredients, lots of nutrient-rich ingredients and healthy plant based proteins that it’s not hard to make delicious plant based tacos….
Since my blog birthday is getting closer and closer, I have another friend who is joining my 1st birthday party today. Everyone, meet Büsra, a sweet Turkish girl, who is currently living in wonderful Sydney. I connected with Büsra a few months ago, and I am so happy that I did. Not only does she share my passion for healthy, plant based treats, she’s also such an interesting person, that I just had to introduce you to her. …
Stuffed sweet potato is one of those meals that requires almost no effort to prepare. You can stuff sweet potatoes with anything you like – vegetables, legumes, avocado cream or whatever you still have in the fridge. A baked sweet potato is also much more flavorsome as a normal baked potato (although they are still a dinner healthy choice). It also contains more minerals and nutrients such as vitamin A, which is vital for healthy eye sight. Paired with delicious roasted vegetables and flavorsome cashew-chives-chutney that almost tastes like cheese, you are going to love this healthy dinner.
If you’ve read my philosophy, then you probably know that I am not vegan, nor do I eat gluten free. I eat honey, I eat curd, and from time to time and even though I do not particularly like eggs, I use them in baked goods sometimes. Whenever I can, however, I try to eat completely plant-based, forcing me to think more about what I am going to eat and how I am going to get all my nutrients, vitamins and minerals. This cashew-chives-chutney is one of those things that just happened because I did not want to eat heavy crème-fraiche with my baked sweet potato, and I also did not want to use the soy based version, because from a health standpoint I’d personally rather eat dairy than soy. So this cashew-cheese happened in my kitchen the other day, and even though it does not taste like real dairy cheese, it still tastes amazing. That’s why I call it chutney, because people are immediatley less sceptic when they hear the word chutney than vegan cheese.
The chutney has a really creamy texture, which is mainly due to the raw cashews and coconut milk. Fresh chives give it a strong flavor that dominates most of its taste.Infused with some fresh or dried rosemary in becomes something truly heavenly. The chutney also tastes great as a dip for vegetables or just simply spread on bread. If you feel experimental today, then this is your recipe.
Combined with the sweet potato, the wholesome beluga lentils and the fresh vegetables, this whole dish is bursting with nutrients, antioxidants and minerals that will leave you satisfied for hours, because sweet potatoes, lentils and vegetables are high in fiber. This way you’ll have energy for many hours without feeling tired or bad.
– 2 sweet potatoes
– 1 zucchini
– 2 carrots
– 1 cup of cherry tomatoes
– 1/2 cup beluga lentils
– 1 tablespoon of extra-virgin olive oil
– fresh or dried herbs such as rosemary, thyme or oregano
For the cashew-chives-chutney
– 1 cup (110g) of cashews
– 1 handful of fresh chives
– 2 tablespoons of coconut milk (30ml)
– 2 tablespoons of water (30ml)
– juice of 1 lemon
– 1/2 tsp of salt
– 1/4 tsp of black pepper
- Pre-heat the oven to 200°C/400 °F. Wash and dry the sweet potatoes and pierce each one with a knife a few times.
- Wrap them individually into tin foil, place them on a baking tray and bake for about 1 hour or more depending on the size the potatoes. They are tender when easily pierced with a knife.
- In the meantime, cook the beluga lentils with 1 cup of water (250ml) in a small saucepan for 20 to 25 minutes. Set aside.
Cook the lentils according to instructions on the package. Add a tablespoon of homemade vegetable paste to the water for taste.
- While the potatoes make, wash the vegetables and cut them into bite sized pieces. Place them on another baking tray, drizzle them with the olive oil and a pinch of salt and pepper and bake them for about 20 minutes until tender.
- To make the cashew-chives-chutney, roughly chop the chives. Place them in a food processor together with the other ingredients and process until a smooth paste forms. You may have to add more water if it does not process well.
- To assemble: Serve the sweet potatoes with the cooked lentils, roasted vegetables and cashew-chives-chutney.
I’m in love with this sauce. When my mom first introduced this sauce to our family we were instantly hooked. There’s no pasta sauce that we love more and everyone that I’ve made this for loved it. I admit that the thought of beetroot and turmeric may sound a bit strange when you hear it for the first time, but trust me on this. You’re going to love this creamy beetroot and turmeric pasta sauce. …
These pumpkin brownies are simply amazing. I think I have never eaten something this delicious. They really taste like brownies, and you don’t even realize that you’re basically just eating pumpkin. They taste so incredibly chocolatey, are heavenly moist and naturally sweetened with dates. I have been loving pumpkin season so far. I put my beloved pumpkin puree in everything: my oatmeal, my coffee and even in my smoothies. Mixing pumpkin with chocolate is like a dream creation: it’s naturally sweet and creamy and tastes like mousse au chocolate. Which is why I have to admit that I almost ate the whole batter of these brownies. It was just so delicious that I couldn’t resist, and since it’s egg-free there’s absolutely no harm in it too. …
There’s just something about fall that I absolutely love. I don’t know if it’s the drop in temperatures, the change of colors in the trees or the days getting darker and shorter, but everyone of the above just makes me happy. I am not a person who looks back and whines that summer is over, instead I focus on all the beautiful things that fall has to offer. Like apple picking. I went apple picking last weekend and it was so much fun. It wasn’t the usual apple picking but an apple picking fest, on an apple farm that offers “apple tree adoption”, meaning you pick a tree that you adopt, you pay a small yearly fee and you get to pick the apples once a year at the big apple fest. Our tree ended up carrying more than 50 kilos so we’re good for the next few weeks I think. …
These cookies are simply heavenly. My kitchen has been smelling like fall and even a little bit like Christmas when I made these, and I absolutely loved the outcome. Usually it takes a few attempts to perfect my recipes, but this one needed no more alteration – the cookies tasted amazing. When my boyfriend tried these the first time, he stopped chewing and looked at me with the most adorable puppy eyes and said: “Love really does go through the stomach”. Just a little side note to tell you how much he loved them. We caught each other walking back to the kitchen that day several times, and in less than 24 hours we had finished the first batch.
Curries are my favorite comfort food. They make the best dinner as they are stuffed with healthy ingredients, deliciously creamy coconut milk, and amazing spices. I have to admit that I can rarely get my curries to taste the same because I love to experiment with different ingredients, flavors and spices, but this Sweet Potato and Cauliflower Thai Curry has been my go-to-curry for the past weeks. Since it has been pretty rainy and cold in Germany these past couple of days, we’ve come back to this curry three days in a row, so I decided that it just had to go on the blog.
My favorite curries are Thai curries like this Thai Curry with Lemongrass I posted a few months ago, but this sweet potato and cauliflower thai curry is just as delicious, warming and healthy, and I’m sure you’ll find just as much comfort in it as I do….
Let me introduce you to my newest addiction: almond butter. Ever since I made our first batch, I have been constantly buying almonds to keep up with our high demand for this delicious nut butter. Since I am technically American at heart, I am of course a big fan of peanut butter, but ever since I tried almond butter I don’t think I will ever go back. Almond butter is the perfect addition to any meal. I eat it for breakfast, lunch and dinner sometimes. It’s also a great healthy snack if you combine it with sliced apples or pears. I love it with my morning bowl of oatmeal, in breakfast smoothies, on toast topped with banana slices or homemade jam. It’s also a great substitution for cream in sauces or soups. You can see, I am pretty obsessed with it.
Note: This recipe is adapted from the glorious cookbook Deliciously Ella: Awesome Ingredients, Incredible Food That You and Your Body Will Love. Copyright 2015 by Eleanor Woodward. Published by Yellow Kite.
This raw cheesecake is the best healthy cake you will ever try. I almost couldn’t believe how good it is. Even my family (aunt, uncle, cousins, cousin’s boyfriend) who had the honor of being my guinea pigs last weekend, was amazed by it’s taste. Of course everybody loved the base layer – medjool dates and nuts are just the perfect healthy cake base. The middle layer is an amazing composition of frozen bananas and cashew nuts and the top layer is a symphony of fresh and frozen berries, which makes this vegan cake the perfect cake for a warm summer day. It’s also more of a frozen treat since it needs to go into the freezer for a couple of hours before you can enjoy it. So if you’re a big fan of ice cream cake, then this recipe is for you.
Asparagus is in season again and I could not be happier about this since I love asparagus. It is my favorite spring vegetable and once the season has started you will find me eating asparagus at least 2 – 3 times a week if not more. Germans are almost obsessed with asparagus and we even grow three kinds of asparagus: white, green and purple. This Avocado Hollandaise tastes good with any kind of asparagus that you can get.
Traditionally Germans eat white asparagus with potatoes, ham, and hollandaise sauce. This might sound a little strange to non-Germans, but it is actually really delicious. Unfortunately this dish is not really healthy, which is a petty, because asparagus is one of the healthiest vegetables out there. It is highly anti-inflammatory and good for a healthy heart as it contains lots of vitamin K, which helps blood clots. Asparagus also cleans your body from the inside because it removes excess salt and fluids, which is great for people suffering from high blood pressure.