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.

INGREDIENTS:

– 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

METHOD

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To assemble: Serve the sweet potatoes with the cooked lentils, roasted vegetables and cashew-chives-chutney.

Enjoy!

The post Stuffed Sweet Potato with Cashew-Chives-Chutney & Beluga Lentils appeared first on Heavenlynn Healthy.

I’m sorry for this super short recipe description, but I just did not have time to write a whole lot this week. As some of you know, I’ve started my Masters a few weeks ago, and it has already kept me busy, especially since I am also trying to work full time for the family business. Anyway, no excuses, there is always time for food. Especially now, when days get darker and the temperatures get colder I need a proper breakfast in order to be productive throughout the entire day. Now that does not mean that I have a huge amount of time to prepare it in the morning. In fact, I am a strong believer that breakfast can be prepared quickly without having to sacrifice on nourishment or goodness. Porridge is a great way to make a highly nutritious breakfast in no time. This quick vanilla porridge literally takes 3 minutes to prepare. Everybody has 3 minutes in the morning, right? The porridge needs another 10 minutes to sit, during which you can get ready for the day, because you don’t even have to watch it. Those of you following me on Instagram have probably noticed my addiction to coconut porridge in the morning. Well, I still love coconut porridge, but oh man, this vanilla porridge has great potential to become my next big thing. Vanilla is just perfect for this time of the year, especially now that we are getting closer and closer to Christmas. It is so comforting and really warms you from the inside.

I buy my vanilla powder in a jar, but you can also use traditional vanilla pods if you like. I know that vanilla is not the cheapest, but a little jar of vanilla powder lasts me for many months, and the flavor is definitely worth it. If you love porridge and vanilla, then you are going to love this one. Trust me on this.

Enjoy with your favorite toppings.

Merken

The post Quick Vanilla Porridge appeared first on Heavenlynn Healthy.

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.
So even if it is not quite fall yet, and summer show off with a little come-back, I could not withhold this recipe from you. Consider it as my fall-welcoming recipe.
The recipe is also so simple that everyone can do it. No fancy or expensive superfoods needed. Just oats, carrots, bananas, apple purée, honey and some nuts if you like. And that’s it. Really. No flour, eggs or sugar needed.
What I love about this recipe is that it only uses real, whole foods that you can get at any supermarket, and that it only takes a few minutes to prep. There are so many nutrients in these cookies that they also make for a healthy quick on-the-go breakfast. Now if that isn’t a good enough reason to make these, I don’t know what is.

Ingredients:

Makes about 12 cookies:
– 3 bananas (mine weighed about 400g)
– 1 1/2 cup (150g) shredded carrots (about 2 carrots)
– 2 cups (200g) old-fashioned oats (use gluten-free if allergic)
– 1/2 cup (100g) apple purée
– 1/2 cup (50g) pecans
– 2 tsp honey
– 2 tsp cinnamon
– 1 tsp ginger
– 1/4 tsp nutmeg
– a pinch of salt

Notes:

• I have tried making these with maple syrup but I do not recommend it because the maple leaks out of the cookies, making them sticky in a bad way. If you’re strictly vegan then maybe try coconut sugar or agave
• The bananas and apple purée act as a natural binder, so unfortunately there is no substitute for these.
• You can play around with the spices. Cinnamon, ginger, and nutmeg are my favorite but you can also use carrot cake spice if available in your country
• If you’re allergic to nuts, then simply leave these out. It won’t hurt the taste.

METHOD:

Pre-heat the oven to 180°C.
Start by peeling the bananas. Mash them with a fork, leaving some chunks for texture.
Next, grate the carrots and add them to the bananas.
Add all other ingredients and mix everything well with a spoon.
Using your hands, form the dough into round balls and put the on a baking tray that you covered with baking paper. Using your palms, push them down gently so they get into the right cookie shape. I use about one tablespoon for each cookie.
Cook them at 180°C for about 20-25 minutes until they are golden brown but not burned.
Once they are done, remove the tray from the oven and let them cool at least 20 minutes before enjoying them.

Stored in an air tight container in the fridge, they will last about 5 days.

Enjoy!

The post Spiced Carrot Cake Cookies appeared first on Heavenlynn Healthy.

I have always loved spaghetti with meat sauce. It’s one of my favorite comfort foods, especially during winter when it’s cold and you need something warm and comforting. It’s also my favorite dish after a long day skiing in the alps – there is nothing that re-energizes you more, except for a green smoothie maybe.  Ground meat, however, is something that even some meat lovers have difficulties eating because you just cannot be sure what you’re getting. That’s why spaghetti with plain tomato sauce is probably just as popular as it is with meat sauce. However, I think that plain tomato sauce can be quite boring that’s why have to spice it up a little so it tastes more special. This lentil bolognese with zucchini noodles has this little special touch. It is also packed with amazing goodness. The lentils give it a nice texture, as well as iron and protein. The red pepper provide a touch of vitamin C, and the basil lets it taste so fresh and delicious. The sauce is especially great over any kind of pasta, but I like to enjoy it over zucchini noodles which give me an extra serving of fresh veggies. The whole dish is also so great on the eyes – look how beautifully the colors compliment each other. Just try this recipe next time you are craving pasta – you will be amazed.

Health benefits in this lentil bolognese
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune system, production of enzymes)
– vitamin K (important for blood clotting and healthy bones)
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

The post Re-Energizing Lentil Bolognese with Zucchini Noodles appeared first on Heavenlynn Healthy.