This Watercress, Beetroot and Avocado Salad with Beluga Lentils is such a soul food and definitely not boring at all. The combination of the healthy ingredients really melts in your mouth, literally throwing a little foodie party in there.
I have never really had watercress until this summer when I was in this amazing restaurant in North Carolina that sprinkled the most delicious vegan pad thai with a huge amount of watercress. The moment I tried it, I was instantly hooked. If you can’t pick watercress yourself, then try the farmer’s market. If they don’t sell it then they can certainly get it for you somewhere. I always ask at my favorite stand at the farmer’s market and pre-order it for the next market day. 

Watercress along with most leafy greens contains a very large amount of dietary nitrate which has been shown to lower blood pressure. It is also a rich source of many vitamins and minerals, particularly vitamin K, which is a bone-building and strengthening vitamin, and vitamin A, which is important for eye health. Beets are a great source of iron, which helps transport oxygen via our red blood cells. Like watercress, beets are also high in nitrate, which relaxes our blood vessels and helps our blood flow more easily through the body – resulting in a decreased blood pressure. This salad is a basically a real blood pressure lowering salad if you will.
The lentils add some nice texture and protein to the whole dish, making it a complete meal that fills you up, because the fiber in the lentils will keep you satisfied for hours. It’s really the perfect satisfying autumn-y salad that I’m sure you’ll love just as much as I did.

Enjoy!

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This sun-dried tomato pasta pasta salad is currently my favorite thing. I can’t tell you why, but I have been obsessed with sun-dried tomatoes for quite a while now. I eat it with anything: in my salads, in sauces, with pasta, rice, and I even made hummus with it. (Recipe coming soon!). I just love the taste of them so much. It tastes like summer to be and for some reason it makes me think of Italy and the amazing food there. Pasta salad is one of my favorite comfort foods, as it is so easy to make and takes very little preparation time. I can throw this salad together in the 8 – 10 minutes that the pasta cooks, so it’s the perfect meal for when you come home exhausted after a long work day.

I’ve had several people try this pesto pasta salad, including my boyfriend, best friends and family and they all loved it. Even my meat-loving dead, who usually cuts sausage into every single meatless meal, resisted the urge to “meatify” this salad. That’s about the greatest honor I can get. So you should take this really serious.
The ingredients of the pesto literally melt in your mouth. The sun-dried tomatoes give it a summer-salty taste, while the pine nuts add a nice touch tanginess and a little extra crunch. The olive oil rounds up the whole thing, so be sure to use good-quality olive oil with a fruity touch.
You can also be more creative and add more veggies that you still have in the fridge. Red bell pepper, spinach, mushrooms or avocado are all great. Just be creative and eat the rainbow. There’s really no reason not to try it, so go ahead and treat yourself with some good old pasta tonight.

Enjoy!

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This is one of the easiest summer salads. Since I go through probably 5 watermelons a week, I guess it’s safe to say that I love watermelons. I love them so much that I want to eat them all the time, even though that means getting a water belly. This salad just happened the other night when I was craving a light summer salad but didn’t have any more greens in the fridge. The composition that I came up with was actually pretty amazing. I never thought that all these ingredients would compliment each other so well. The sweet watermelon base gives this salad an incredible freshness that keeps you hydrated on hot summer days. The subtle but fresh taste of the radishes give it more of a hearty flavor that is underlined by the sweetness of the little cherry tomatoes. The roasted pine nuts then add a nutty crunch to the whole salad. Finally, what really makes this salad a mouthwatering experience is the fresh mint that is sprinkled on top. Every bite that combines the sweet watermelon, radishes, tomatoes, pine nuts and mint is simply heavenly. The whole thing is then rounded up by the simple yet delicious white balsamic and lemon dressing.

P.S.: I recently re-shot this recipe, and completely forgot the cherry tomatoes. You see, even food bloggers are not perfect when it comes to cooking. It tasted just fine, but I definitely recommend not leaving out the tomatoes, as they add the much needed savory taste in this dish.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

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This bread was the first thing I made when I turned completely dairy-free, gluten-free, and refined sugar-free two years ago. As I started researching for a blood pressure friendly diet, I came across different superfood breads from my four favorite health bloggers such as from my heroine Oh She Glows, the Swedish Health Gurus The Green Kitchen Stories, My New Roots, or the amazing Deliciously Ella.  They all have their own superfood bread, and you will find that they are all pretty similar, and almost all of them use something called “psyllium husk seeds or powder” in their recipes. Psyllium husk is a fiber that is commonly associated with helping increase digestion movement in your bowel. However, this recipe uses only a small amount, and in combination with the amount of flour and other ingredients, it barely has the known bathroom effect. In fact, psyllium husk is shown to have a positive effect on heart health and cholesterol levels.

Contrary to many superfood breads, this one is completely nut-free, because I have had several readers message me that they cannot cook many of my recipes, because they all contain nuts. So, my nut-allergic readers: this one’s for you.
The best thing about this bread is that every single ingredient comes with at least one amazing health benefit. There are no empty carbs or blood pressure increasing ingredients in this superfood bread. I promise:

Health benefits in this buckwheat superfood bread:

Chia Seeds: There are about a million amazing health benefits from chia seeds. They are packed with healthy fatty acids called omega-3, which lower blood pressure and cholesterol levels.
Buckwheat: Gluten-free grain, that is full of protein and lowers the risk of heart disease.
Oats: Oats are extremely high in fiber, which aids digestion and stabilizes your blood sugar level. They are also known to lower the risk of heart disease and high blood pressure.
Pumpkin Seeds: High in antioxidants which fight cell-harming free radicals in your body. This way, pumpkin seeds help to prevent chronic diseases caused by cell damage.
Sunflower Seeds: Vitamin E is the most abundant vitamin in sunflower seeds, which is amazing because vitamin E is very important for healthy skin, nails and hair.
Psyllium Husk: The fiber has a positive effect on heart health and lowers cholesterol.
Sparkling Water: Water is the most important resource in the world and it is vital for humans to be healthy and alive. In this bread, however, the baking evaporates the water, but I just wanted to point out once more how important fluids are.
Honey: Since I am not strictly vegan, I use honey for its amazing health benefits. It is highly anti-bacterial and raw honey comes with a long list of vitamins and nutrients such as iron, copper or magnesium which are all important for a healthy and functioning body.
Apple Cider Vinegar: The plant-based cider is shown to lower blood sugar levels, which is great for type 2 diabetics.

Besides from being amazing for your health and well-being, the bread also tastes so good. I almost could not believe that it actually tasted like “real whole-wheat bread” when I tried it for the first time. It made switching to a plant-based diet so much easier. I actually did not even want to eat boring American wheat bread anymore, because this buckwheat superfood bread gave me so much energy. It also filled me up quickly, and a slice or two was enough to get me going for hours. I love the bread with some mashed avocado, tomatoes and a pinch of Sal d’Ibiza (or any sea salt) and a squeeze of lime or lemon juice. It also tastes delicious with almond or any kind of nut butter and bananas. That’s my favorite breakfast besides overnight oats. I hope you’ll love this bread just as much as I do.

Enjoy!

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Ever since I’ve fallen in love with almond butter, I seriously can’t get enough of nut butters. Even my sister told me the other day that her Nutella consumption has immensely decreased ever since she started making nut butters, which, if you knew her, is a big deal for her. The good thing about nut butters is that you can literally make them with every kind of nut: almonds, cashews, hazelnuts, pistachios (recipe coming soon) and even brazel nuts. Since I absolutely love roasted cashews, this cashew butter is my new favorite. I added some sea salt, which makes it the perfekt savory spread – similar to peanut butter, which I love. I eat it with literally anything: on bread, with apple slices, in my porridge and overnight oats, in smoothies and in baked goods. It’s incredibly versatile and it’s the perfect butter substitute, just try spreading some healthy chia jam on top – absolutely heavenly! 
Cashews are also incredibly healthy. As all nuts, they have a high mono-unsaturated fatty acids content which protects the heart from heart disease. They also contain lots of manganese, a mineral that is mainly important for healthy bones, nerves and thyroid function.

It’s also very easy to make. As with all nut butters, you need a strong food processor though. I’ve tried it in a regular blender, and the result was anything but satisfying. It’s really worth it to invest in a food processor – you can already get great ones for as little as 60 Euros, so it doesn’t even have to be extremely expensive. Think about all the great things that you can make with them – including this healthy cashew butter with sea salt.

Ingredients:
– 2 1/2 cups (250g) natural cashews
– 1/4 tsp sea salt

Start by pre-heating the oven to 180 °C. Spread the cashews onto a baking sheet and roast them for about 8 – 10 minutes. Be sure to watch them carefully, so they don’t burn.
Remove the cashews from the oven and let them cool off completely. This is so important that I cannot stress it enough. If you don’t let them cool, the recipe might not work.

Pour the cashews into your food processor and blend for about 10 minutes until the cashews have completely transformed into a creamy butter. You might need to scrape the butter down from the side a couple of times depending on your food processor. Finally, add the sea salt and blend for another 10 to 20 seconds.

Stored in an air tight container in the fridge, the cashew butter lasts for about 2 – 3 weeks. (It never lasts that long in my family though, but that’s not due to spoiling).

Enjoy!

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I have to admit that my blog has a new favorite. These delicious strawberry tarts are probably the best summer dessert ever. They are made out of a crunchy buckwheat base, a heavenly creamy strawberry cream layer, and antioxidant-boosting fresh strawberries on top. It probably does not get any better than this, I promise. Everyone, including my family, loved them! It’s almost hard to believe that something that delicious is actually good for you – but I promise, every single ingredient has some health benefit of some sort. Now, that does not mean that they are low in calories. They are probably even a littler higher in calories than the traditional strawberry tarts, but they are also incredibly higher in nutritional value, vitamins and minerals. I just love that these creamy treats add some kind of health benefit to my diet, that’s why I allow myself to completely enjoy them free of guilt.
Strawberries are in season right now, so they aren’t very expensive anymore. They are bursting with goodness, especially with antioxidants, which have amazing anti-inflammatory properties. That means that they help fight chronic illnesses caused by inflammation such as heart disease or cancer. They also contain the highest amount of vitamin C of all berries, so they boost your immune system and make you glow from the inside out.

Ingredients:
Makes about 6 – 7 tarts
For the buckwheat crust:
1 cup (130 g) buckwheat flour
1 cup (100 g) almonds
3 tbsp (40 g) coconut oil
3 tbsp (60 ml) maple syrup
a pinch of salt

For the strawberry cashew cream:
2 cups (300 g) of fresh strawberries
1 cup (150 g) of cashews
1 tbsp agave or honey
a pinch of salt

For the topping:
1 – 2 cups (150 – 300 g) fresh strawberries

For this recipe you need to soak the cashews over night or for at least 6 hours.

Start by making the crust. Simply place the almonds into your food processor and break them down until you have a nice flour. This should only take a couple of seconds.
Then add the buckwheat flour, coconut oil and maple syrup.
Grease the tart forms with the coconut oil.
Using your hands, place the dough into your tart forms and align in evenly until you’ve covered the base entirely.

Pre-heat the oven to 180°C (356°F) and bake them for about 10 to 15 minutes. Take them out and set them aside to cool.

In the meantime, drain the soaked cashews and place them into your food processor along with 1 cup of strawberries. Blend until you have a nicely smooth strawberry cream.

Now remove the tart crust from the forms by flipping them over. Depending on how generous you were with the coconut oil, they should come off easily.

Now pour about 3 tablespoons of the cashew-strawberry cream into each tartlet. Cut the strawberries and place them on top of the cream. You may have to cut them even smaller if they are too large for the size of your tart.

You can store them in the fridge if you don’t want to eat or serve them right away.

Enjoy!

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It’s finally summer time in Germany and I have been loving this strawberry watermelon smoothie, and soaking in some Vitamin D this week. Since it is supposed to get extremely hot at the end of the week, I just wanted to post this quick and delicious way to stay hydrated during the upcoming warm weather. Smoothies are probably the best quick energy boost you’ll find and they are such an easy way to fuel your body with some much needed vitamins and minerals.   

This strawberry and watermelon smoothie is packed with amazing goodness. It’s filled with antioxidants from the strawberries, which is why this smoothie has many anti-inflammatory properties. Strawberries also help to prevent various chronic illnesses such as heart disease or some types of cancer. With 92% water content, watermelons are one of the best hydrating fruits you’ll find. The other 8% are boosted with nutrients such as vitamin A and C, which help strengthen our immune system and simply make you feel energized and alive. You literally can’t go wrong with this smoothie – it’s the perfect health boost for the summer.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

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Oh how I love these summer smoothie popsicles. They are the perfect treat in the summer because they are so packed with incredible goodness. I do not even know where to start when describing them – every single flavor tastes so heavenly, that I don’t think that anybody would not like them. When I made these, I couln’t decide on just one flavor, so I made three: blueberry acai, mango coconut and classic strawberry. They are all so refreshing and hydrating which makes them the best summer treat. The popsicles are basically frozen smoothies which is such a great way to intake your daily dosis of vitamins and nutrients in a creamy and delicious for. They also last forever when stored in the freezer so you can totally make a whole bunch of them right now and always have something exciting waiting for you at home during the next three months of hopefully warm and beautiful weather. The smoothie popsicles are also incredibly easy to make.

All you need is a semi-strong blender or food processor, the one you would normally use to make smoothies. I promise you that you won’t be disappointed in them. The only thing that I might need to add is that there’s banana in all of them. That’s because I absolutely adore banana ice-cream, and because bananas are an incredibly healthy and natural sweetener. If you don’t care so much for bananas, then you can totally leave them out by increasing the amount of blueberries, mango or strawberries. You will also need to increase the amount of coconut milk accordingly, so you get the same creaminess.

Ingredients:
Each flavor makes about 4 or 5 lollies depending on the size of your mold

Blueberry Acai:
– 1 Banana
– 1 cup (120g) of blueberries
– 1 tsp acai
– 1 tbsp water

Mango-Coconut
– 1 Mango
– ½ banana
– 4 tbsp coconut milk (the full fat kind)
– 2 tbsp water

Classic Strawberry
– 1 Banana
– 1 ½ cups of fresh strawberries
– 1 tbsp coconut milk (the full fat kind)
– 1 tbsp water

To make the smoothie lollies simply place all the ingredients for one flavor into your blender or food processor and blend until it smooth. Pour the smoothie into your popsicle or ice lolly mold* and freeze them for at least 6 hours. The great thing about this recipe is that you can enjoy left-over smoothie “dough” right from the bowl.

In order to remove the lollies from the mold, just place them under running warm water in your sink for a few seconds. They should then come off easily.

Enjoy and happy summer!

*Affiliate-Link: When you purchase the ice lolly molds through this link, I get a small reward, which will help me cover the costs for running this blog. There’s not higher cost for you when you make the purchase through this link.
xo Lynn

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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.

The healthy sweet potatoes, cauliflower and carrots really absorb the unique thai spices, so with every bite, you can make out the ginger, coriander, and cilantro, and the cumin and lemongrass from the curry paste. It is such a great dish that you can throw together on a Sunday night and eat throughout the week because it can easily be stored in the fridge for a couple of days. Curries like this one are also perfect if you still have a couple of different veggies in your fridge that need to be used up before they spoil. You can literally put every vegetable or legumes into a curry: aubergines (eggplants), zucchini, squash, chickpeas or any other beans, mushrooms or peppers – there are no boundaries when it comes to curries.
I prefer to eat my curries with brown rice, but quinoa, buckwheat are also great options. Just use what you have in stock. Give it a try, and you’ll see how easy and great curries are.

Enjoy!

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Berry “Pudding” is a very traditional German dessert that is usually enjoyed in the summer when fresh berries are in season. It is a delicious dessert with a jello-like texture, which is usually served with milk or a creamy vanilla sauce. Berry  chia pudding is actually quite a healthy dish, because its main ingredient are berries, which are one of the healthiest fruits in the world. I love berries in all sorts of ways, not only because they taste amazing, but also because of their great nutritional value. Berries are extremely high in antioxidants, which safe your body from all sorts of illnesses by fighting harmful free radicals. The little fruits really are the perfect healthy snack, and strengthen your immune system with their high vitamin C content.
What makes this berry chia pudding even more nutritional are the chia seeds. The little seeds from South America are insanely good for your health. They’re loaded with healthy fiber that keeps you satisfied and energized for hours. I always add tablespoon to my oatmeal in the morning, and the energy that comes from only a handful of those tiny little seeds is amazing. Chia seeds are also highly anti-inflammatory and let your skin glow from the inside out, due to its high omega-3 fatty acids content. Of course chia seeds are also a great source of minerals such as calcium, which is crucial for strong bones, as well as iron, which is important for energy. Boosted with chia seeds, this berry chia pudding is really one of the healthiest desserts you’ll find this summer. It also shows that German food can be healthy if you want it to be. I hope you’ll love this sweet taste of my home.

Health benefits in this Berry Chia Pudding:
– calcium (important for bone, teeth, muscle and nerve health)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– omega-3-Fatty-Acids (prevents heart disease, lowers cholesterol and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin C (good for your immune system, tissue health)
– zinc (important for growth, skin, and a healthy immune system)

Ingredients:
For the berry pudding:
– 6 cups (about 1 kg) fresh or frozen berries
– 3 cups (300g) fresh or frozen rhubarb
– ½ cup (120ml) fresh apple or berry juice
– 4 tbsp maple syrup
– 4 tbsp chia seeds

For the vanilla almond milk:
– 1 vanilla bean
– 2 cups (500ml) of almond milk
– 1 tbsp agave

Start by washing and cutting the rhubarb into small pieces. Be sure to cut off about half an inch of the ends, as well as the green part of it as this tends to be quite sour in taste. Then add the berries, rhubarb, juice and maple syrup to a large pot and bring to a boil on medium heat. Reduce the heat to medium low and stir in the chia seeds. Let it simmer for about 15 minutes while continuously stirring and breaking down the berries with a fork or spoon until it has thickened and reached the desired jello-like texture.
Remove the pot from the stove and pour the berry chia pudding into a large enough bowl. Then set aside to cool.

To make the vanilla almond milk, simply slice the vanilla bean and remove the inside with a knife. Place the sticky vanilla and all the other ingredients into a blender and mix well for a couple of seconds.

Enjoy the berry chia pudding with about ¼ cup (60ml) of the vanilla almond milk per serving. Stored in the fridge, the berry chia pudding lasts for about two days.

I hope you’ll love this very German berry dessert.

Guten Appetit!

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Since I studied in North Carolina, I feel very strongly connected to the U.S. Southern states. I love the laid-back way of life, the sweet accents, the amazing weather, the beaches, and of course the peaches. Luckily, I got to go back last month to visit my sweet North Carolinian friends. Of course we also took a little road trip down South to visit the lovely city of Charleston. The long drive down the highway was filled with large billboards advertising one of the South’s signature items: peaches. The U.S. American South is one of the largest peach crowing areas in the world, and especially Georgia is known for its especially sweet and tasty peaches. Of course whole foods and Trader Joe’s were packed with local picks and we couldn’t get around buying some of the locally grown peaches.

Back home in Germany, I was still inspired by our vacation and the endless varieties of peaches that we saw, that I had to make this delicious Peach and Strawberry Crumble. I am so excited to share this recipe with you as it has become one of my favorites healthy desserts. Traditionally, crumbles contain a lot of butter, milk and sugar, but this one contains none of the above and is totally suitable for healthy eaters like me, celiacs or vegans. When I had my boyfriend try it, he immediately loved it and told me to sell it on the local market. He also asked me what was un-healthy about the crumble, and my honest answer was “I guess, nothing, really”. Every bite of this Peach and Strawberry Crumble is packed with natural goodness, but it tastes to divine and forbidden, that you and your family or friends won’t believe it’s really healthy. The power foods in this crumble are of course the strawberries, with its high vitamin C content, but even more so, the peaches. The fruits that need a lot of sunshine to grow, contain a large variety of different vitamins, minerals and nutrients that provide many health benefits to the body. For example, peaches are high in potassium, which is important for cellular functioning, and the regulation of muscular tissue. Especially athletes and active people need potassium in order to prevent muscle cramps or injuries. Another health benefit of peaches is improved eyesight due to a large amount of beta-carotene, which is present in peaches. But also our skin and immune system benefit from the healthy fruit. Its high vitamin C content fights free radicals and infection, and protects the skin from harmful ultraviolet radiation.
As you can tell, I am a big fan of peaches and their health benefits, and I assure you that every bite of this delicious Peach and Strawberry Crumble will release the happy hormones endorphins, and nurture your body with amazing natural goodness.

Ingredients:
Serves 6:
For the strawberry peach filling:
– 6 peaches (700g)
– 400g strawberries
– 1 tbsp maple syrup
– 1 tsp cinnamon
– 1 tsp coconut oil

For the oat and coconut topping:
– 2 cups (200g) whole walnuts
– 2 cups (200g) oats
– 3 tbsp coconut oil
– ¼ cup + 2 tbsp (110ml) maple syrup
– 2 tsp cinnamon
– 2 tbsp shredded coconut
– a pinch of salt

Note:
– The shredded coconut is optional, but it gives the crumble a nice crunch and texture.
– If you’re allergic to nuts, use oat or buckwheat flour to replace the walnuts.
– If you don’t have maple syrup, you can use honey.
– You can vary the amount of peach and strawberries in this recipe. Just make sure you have just about 1 kilogram of fruit in your base layer.

Start by making the oat and coconut topping. Place the walnuts into a food processor and blend until they are completely broken down into a nice, moist flour. Pour the walnuts into a bowl and add the oats, shredded coconut, and salt. In a small saucepan, heat the coconut oil, cinnamon and maple syrup. Pour the sticky coconut cinnamon mixture over the walnut and oat mix and combine with a spoon until everything is evenly coated. Set aside.

Now make the strawberry peach filling. Simply wash and dry the peaches and the strawberries. Remove the core from the peaches and the stem from the strawberries and slice both into even pieces. Place the peach and strawberry slices into a large enough saucepan. Heat the fruit on medium heat and add the maple syrup, cinnamon and coconut oil. Let the peaches and strawberries simmer for about 5 to 10 minutes until they are nice and tender. Be sure to stir frequently in order to avoid burning. In the meantime, pre-heat the oven to 180 °C.
Now remove the saucepan from the heat and pour the strawberry peach filling into a large baking tin. Using your hands, sprinkle the oat mixture on top of the strawberries and peaches and make sure that every inch is covered with topping.

Bake the crumble for about 25 minutes until the topping is heavenly crunchy.

Enjoy!

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Falafel are traditional Middle Eastern deep-fried chickpea balls that are typically served in a pita or flatbread. Since I don’t eat fried or deep-fried foods, I tried making a healthier and more nutritious baked falafel version. I just love how they turned out and how delicious and easy they are. I used red lentils instead of chickpeas because lentils have a higher protein content, and I assure you that lentil falafel taste just as good as chickpea falafel.
Red lentils are also extremely healthy as they contain a variety of vitamins and minerals such as potassium, magnesium, calcium, zinc and vitamin K, but are especially rich in dietary fiber, protein, and iron. Lentils are also a great contributor to a healthy heart. Its high magnesium content improves oxygen, blood and nutrient flow in the body, which keeps the heart healthy. Lentils are also high in lean protein, which makes them a great source of plant protein for vegetarians or vegans.
The dip is used is more of a drizzle but I assure you, it tastes amazing. I love tahini by itself, but combined with the salty tamari and fresh lime juice, it’s even better.
The lentil falafels can also be enjoyed cold, which makes them a great on-the-go lunch, too. You’ll have to try it for yourself in order to taste the harmony of the nutty lentils, fresh herbs and refreshing tahini-lime dip.

Ingredients:
– ½ cup (120g) red lentils
– ½ cup (120ml) vegetable broth
– 1 tbsp olive oil
– 1 onion
– 1 garlic clove
– 1 thumb-sized piece of fresh ginger
– ½ tsp turmeric
– ½ tsp cumin
– ½ tsp curry powder
– 1 small handful fresh coriander (cilantro)
– 1 small handful fresh mint
– 1 small handful fresh parsley
– 2 tbsp fresh lemon juice
– ½ tsp salt
– ¼ tsp pepper
– 1 tsp chili flakes (optional)
– ½ cup rice flour or buckwheat flour

For the tahini-lime dip
– ¼ cup (60ml) tahini
– 1 tsp tamari or soy sauce
– 1 tsp lime juice

Start by chopping the onion, garlic and ginger. Rinse the lentils over running water. Heat the olive oil in a large pot and sauté the onion and garlic for about one minute, then add the turmeric, cumin and curry powder. Sauté for another minute then add the lentils and vegetable broth. Bring to a boil and let simmer for about 10 minutes. Once the broth has completely evaporated, remove lentils from heat and pour the lentil mix in a cold bowl to cool.
While the lentil mix cools, wash and dry the fresh herbs, remove the leaves from the stem and finely chop them.
Pour the lentil mix into a food processor and mix them until they are heavenly smooth and creamy.
Now add the fresh herbs, salt and pepper, lemon juice, flour and chili flakes, and stir the lentil mix until everything is combined.

Pre-heat the oven to 180 °C. Using your hands, form about 15-20 lentil balls (depending how small or large you want them). Place them on a baking tray covered with parchment paper. Using the palm of your hand, squeeze the balls down a little so they’re more flat than round. This makes the baking process easier.
Bake the lentil balls for about 15 minutes, then flip them over and bake for another 5-10 minutes. The outside should be a little crunchy, but the inside should still be a bit moist.

For the dip, simply combine all the ingredients in a small bowl and whisk with a fork.

Take the lentil balls out of the oven and serve them over a fresh summer salad or use them inside a wrap.

Enjoy!

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