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?

So what makes this pumpkin alfredo so special. Well, for starters it’s absolutely cream and dairy free, which is already a big win for all the lactose intolerant, vegans and health conscious out there. Instead of cream, I used soaked cashews, which not only add heart healthy fats to the sauce, but also give it an unbelievable creaminess that you wouldn’t even get with regular cream. Not that I checked, but this sauce really is absolutely creamy. Of all nuts, cashews are actually the ones that are lowest in fats, but highest in the amount of unsaturated fats. Almost 80% of the fatty acids found in cashews are unsaturated, which is super cool, don’t you think. So cashews make for the best cream substitute ever, no matter if you’re plant based, vegan or simply want to eat a little healthier.

Besides cashews, the sauce contains sage, which is a completely underrated herb if you ask me. It actually grows pretty fast, so it might be a great herb to add to your herb growing collection at home. I really don’t have a green thumb, but my sage really grows like weed. Sage has a nice fragrant aroma with a warm flavor, which is why it is perfect for a fall comfort food like this pumpkin alfredo sauce.

If you haven’t already done so, now is the time to prep and freeze pumpkin puree. Literally, this is all I’ve been using lately and I can’t have enough pumpkin puree in my freezer at the moment. I  use it for pumpkin spice latte, healthy pumpkin squares, in my morning porridge and obviously in this pumpkin alfredo sauce. Pumpkin is also super healthy as it is low in calories, but high in nutrients such as beta carotin. This antioxidant is transformed into vitamin A in our body, which is vital for a healthy vision.

What are your favorite ways to use pumpkin puree? What’s your all time favorite pumpkin recipe? The recipe was first published exclusively for OhhhMhhh, if you’re interested, here’s the full (German) column.

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.

The post Creamy Pumpkin Alfredo Sauce with Cashews and Sage & My New Monthly Column appeared first on Heavenlynn Healthy.

Just as every American blog needs a proper pancake recipe, I think that every German health blog needs at least one amazing healthy crepes recipe, don’t you agree. Crepes bring back major childhood memories, because they were my favorite lunch dish when I was younger. Since I loved them so much, my mom quickly developed a way to make them healthier, and she was also the one that taught me to use sparkling water in crepes and pancake recipes as it makes the batter so much fluffier and lighter. Of course regular crepes contain eggs, so if you eat and like eggs, you may very well use an egg in this recipe. I, however, like them without eggs and I can confidently say that these healthy crepes can compete with regular crepes at many levels.

For the flour I used a mixture of buckwheat flour and ground oats, which is my favorite flour combination in sweet baked goods. Buckwheat is loaded with healthy protein, and the oats provide a good dose of fiber, which keeps us satisfied longer. Buckwheat and oats are favorable in the healthy kitchen as they don’t actually taste healthy like other whole-wheat flours do. In fact, buckwheat is the typical flour used in French galettes, so if the French have been using it for ages, we better hop on that train, too.

You can enjoy the crepes with your favorite toppings. Mine include:

Healthy Chia Jam
Healthy Nutella and banana
Berry Chia Pudding
fresh fruits like berries
applesauce and cinnamon

If you’re like me, then you’ll also love scooping some plain coconut sugar cinnamon mix (see recipe below) on top of them.

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.

The post The best healthy crepes appeared first on Heavenlynn Healthy.

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.

Eating beans and legumes is my favorite way to add plant based protein to my diet. I have to admit that I am pretty bad at soaking them, so I usually just buy the canned ones. If you buy canned beans, be sure to buy the ones free from funny additives, which can mostly be found in the organic sections of grocery stores. Beans are rich in fiber and protein, which help stabilize blood sugar. The high fiber can also help lower cholesterol, thus reducing the risk of heart disease.

Ok, if you look at the ingredient list, and the different little dishes – those are simply suggestions of things you can fill your taco with. Those of you who are familiar with the Tex-Mex cuisine will probably notice that this is not a typical taco recipe – it’s actually more of a burrito filling, and you’re absolutely right. Most tacos are usually just filled with meat or tofu and topped with some lettuce and cheese. These tacos, however, fuel your body with all the goodness that it needs to survive the next day at work, in school or battling your three and five year old children. There’s so many colors, flavors and textures in these tacos that every bite is a sensation in your mouth.

If you don’t have all the ingredients, it’s totally fine. Just improvise with what you have at hand. I do recommend trying the bean spinach filling, because this is what makes the tacos filling and nutritious. For this recipe, I also made the tortillas (the wraps) myself, and it was super easy! I used spelt flour, but you can use any other flour that you like. If you don’t have time or aren’t too much into baking, just buy the store-bought ones, but be sure to get the whole-wheat or gluten-free kind.

That’s all I have to say about this recipe, because I think the photos and ingredients speak for themselves. What’s your favorite way to stuff your tacos? Do you make your own tortillas? I’d love to chat about it in the comments below.

Enjoy!

The post The best home made tacos appeared first on Heavenlynn Healthy.

Thank you so much for your positive feedback regarding my new YouTube channel. I’m so flattered that you guys liked to see the real face behind Heavenlynn Healthy, and I will do my best to shoot more videos in the future. What kind of recipes would you like to see next in a video? Do you have any favorites that you would like to see on YouTube? I would love to hear your thoughts on this in the comments below. For now, there’s a new recipe up on YouTube today, baked avocados, which has been the most popular recipe on my blog lately. 

Enjoy!

The post Video: Baked Avocados appeared first on Heavenlynn Healthy.

You are going to love this risotto. I promise. It’s so incredibly good as it combines all my favorite ingredients and it’s so heavenly creamy. I’ve always had a thing for risottos, I love their creaminess, the cheesy flavor and the different vegetables that you can put in it. Unfortunately I am never able to eat it all because they are just way too heavy. Whenever I have cheese-stuffed risottos it feels like I carry a stone in my stomach afterwards. That may partially be due to the large amounts of risotto that you get in German restaurants, but of course it’s also due to the amounts of cheese. That’s why this sweet potato risotto is completely free of cheese but still tastes incredible. Its creaminess comes from the sweet potatoes and avocado which turn into a heavenly cream when pureed. The lime juice and apple cider vinegar (or white balsamic vinegar – whatever you have in stock) add a bit of tanginess and sort of break the sweetness of the other ingredients – making it the perfect risotto ever.
Every single ingredient in this dish is incredibly good for you. While traditional risottos are made with sticky white rice, this one uses brown rice instead. Brown rice is much more healthy than the refined white version, because it still contains all the nutrients which have been stripped away from his white brother. It contains much more fiber which keep you satisfied for ours. Fiber also stabilizes your blood sugar balance, which means that it will release its carbohydrates over a longer period of time, thus preventing you to fall into those nasty sugar lows. The sweet potatoes add healthy vitamins and minerals to the risotto such as vitamin A, which is vital for a healthy vision. They are also bursting with antioxidants, that protect our body from harmful free radicals, thus preventing chronic diseases such as certain types of cancer.  Risotto is usually quite a heavy meal due to mountains of cheese it contains, which fill you up pretty quick but leave you full and sometimes even uncomfortable. In this risotto, it’s the healthy fiber that fills you up and keeps you satisfied four hours. So you’ll have lots of energy after eating this delicious meal. 

Ingredients:

– 1kg sweet potatoes (about 2 large ones)
– 1 cup (180g) brown rice
– 1 tbsp paprika powder
– 1 tbsp rosemary
– 1 tsp cinnamon
– 1 tbsp olive oil
– 3 tbsp apple cider vinegar or white balsamic
– 2 tbsp nutritional yeast
– 1/2 avocado
– 1 lime
– 2 tbsp coconut milk (full fat)
– a handful of fresh coriander (cilantro)
– salt and pepper

METHOD

1. Pre-heat the oven to 200°C. Start by cooking the brown rice according to the package. This should take between 25 and 45 minutes, depending on your kind of rice.
2. Start by peeling the sweet potatoes. Cut them roughly into cubes and place them on a baking tray. Sprinkle them with the olive oil, the paprika powder, rosemary, cinnamon and a sprinkle of salt. Roast them for about 20 – 25 minutes until they are heavenly soft.
3. Put about two handful of sweet potato cubes aside and place the remaining ones into food processor or high power blender. Add the avocado, coconut milk, apple cider vinegar, nutritional yeast, salt and pepper and the juice of the lime and blend until you have a creamy potato mash.
4. Now drain the rice and pour it into a large bowl. Combine it with the sweet potato mash and mix everything until the rice is completely covered.

Sprinkle with some chopped coriander and enjoy.

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Vegetable stock paste is something that I always have in my fridge. I use it all the time, honestly, I didn’t even realize it until a few weeks ago, but I put vegetable stock paste into everything: curries, stews, sauces, and of course soups. If I want to empty the fridge on Sunday nights, I put all leftover vegetables into a large saucepan, add two tablespoons of this vegetable stock paste, and I have myself a nice vegetable soup. I know it may seem a bit sad that I get so excited about something as boring as vegetable stock paste, but trust me, it’s the little things that make a big difference, especially when it comes to nutrition. When you eat something every day, it’s nice to know what it’s made of and where it comes from. Making your own vegetable stock paste is neither hard nor expensive. All you need is a good food processor, some vegetables and good quality sea salt. 400g of vegetables make roughly one mason jar full of vegetable stock paste, which lasts for about 4 months in the fridge. The sea salt acts as a natural preservative, so no other additive is needed to make it last that long. 

Making homemade vegetable stock paste might also work with a good blender, but a food processor will probably achieve the best results, as blenders tend to need liquids in order to work properly.
Investing in a good quality food processor will save you so much money and time, which is why I cannot recommend it more. I am going to write a whole blog post about food processors and blenders soon, because I get asked about this topic a lot. Making your own vegetable stock paste is only one of many things that you can make with a food processor. Trust me, you’ll never  go back to store-bought vegetable stock once you’ve made this version.

INGREDIENTS:

400g of vegetables, for example:
– 2 carrots
– 1 handful of parsley
– 1 leak
– ¼ celery root (not the sticks)
– 80g sea salt (1/4 cup + 1 ½ tbsp)

METHOD

1. Wash the vegetables, and peel the carrots if necessary. Cut them roughly into pieces and place the vegetables and parsley into a food processor.
2. Mix them for about 30 seconds until they are broken down to a moist vegetable paste. You may have to scrape down the sides of the food processor, where the paste may get stuck.
3. Add the sea salt and mix it for another 30 seconds until combined.

Stored in an air tight glas container in the fridge, the vegetable paste lasts for at least four months.

I use about 2 teaspoons for 500ml (2 cups) of water.

Enjoy! 

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This roasted red pepper and cannellini soup is roasted one of my favorite comfort foods. It’s hands down one of those soups that I could eat every day, and that I always have the ingredients for stocked at home.  There’s something about the taste of roasted red peppers that reminds me of vacation and happiness. I have to admit that I am not the biggest fan of raw red peppers. I mean, I’d eat them and I don’t mind them, but they are not my favorite vegetable to nibble on. When roasted, they turn into one of my favorite things, though. When turned into a soup they almost imitate the taste of a good old tomato soup – with a much better and more intense flavor. The cannellini beans add a natural creaminess to the soup, as well as a good amount of plant protein. The whole soup is just a delicious and creamy combination of flavors and textures, that I am sure you’ll love as much as I do. Of course this soup isn’t just super delicious, it’s also extremely good for your health. Peppers are one of the best sources of vitamin C, in fact, one raw pepper contains more than 200% of the daily recommended intake. That’s more than twice as much as oranges contain.
Like all beans, cannellini beans are a great source of dietary fiber, which provides us with long lasting energy. They are also an amazing source of antioxidants, which help protect our body form free radicals that could damage our cells and lead to chronic diseases like cancer.

INGREDIENTS

Serves 4:
– 6 red peppers (mine weighed 450g)
– 1 medium sized onion
– 2 cups (500ml) water
– 1 tablespoon of homemade veggie stock
– 2 cups (300g) cannellini beans
– 2 large handful of basil
– fresh or dried herbs like thyme, rosemary or oregano
– 1 teaspoon of dried oregano
– 1 teaspoon of dried rosemary
– 2 teaspoons of paprika powder
– 1 teaspoon of curry powder
– 1/4 teaspoon of cayenne pepper
– 1 tablespoon of maple syrup
– 2 tablebspoon (30ml) of olive oil
– salt & pepper to taste

METHOD:

1. Start by pre-heating the oven to 200°C (400°F). Cut the peppers and remove the seeds.
2. Place the peppers on a baking tray that you aligned with baking paper. Drizzle a generous amount of olive oil on top of the peppers, and sprinkle it with some fresh or dried herbs like rosemary, thyme and oregano. Roast the peppers for about 15 minutes.
3. Once their skin becomes wrinkly, take them out of the oven, set aside to cool.
4. Chop the onion. Heat the olive oil in a saucepan and sauté the onion for about one or two minutes on high heat.
5. Add all the remaining ingredients and purée them in a food processor or heat-proof blender.

Serve with some gluten free or rye bread.

Enjoy!

The post Roasted Red Pepper and Cannellini Soup appeared first on Heavenlynn Healthy.

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. It’s so warming and delicious and all the ingredients create something wonderful that will provide your body with lots of healthy vitamins and minerals. There’s a lot of beets in this sauce, which really boost your iron storage. Almond butter and almond milk make it heavenly creamy and the turmeric is an additional health booster. Sunflower seeds give it some texture and a nice crunch.

INGREDIENTS:
– 1 onion
– 1 tbsp olive oil
– 2 medium sized beets (about 200g)
– 1 cup (200ml) almond milk
– 1/3 cup (80g) almond butter
– 1 tsp homemade veggie stock
– 1/4 tsp pepper
– 2 tsp turmeric powder
– 2 tbsp tamari
– 1 tbsp maple syrup or agave
– 1/4 cup (35g) sunflower seeds
– salt & pepper to taste

– 600-800g spelt or gluten free pasta

METHOD:

1. Start by cooking the pasta according to the directions on the package.
2. Peeling the beets. You might want to use rubber gloves so you won’t run around with pink hands for the next three days.
3. Cut the beet into small pieces or put them in the food processor and break them down for a couple of seconds.
4. Chop the onion finely. Heat the olive oil in a pot. Add the chopped onion and sauté for about one minute. Add the beets and fry for about 3 minutes. You may have to add more olive oil if it starts to burn.
5. Add the almond milk, tamari, maple syrup and spices to the pot, reduce the heat to medium low and let it simmer for about 8 – 10 minutes.
6. Now add the almond butter and heat to medium high heat for another 3 – 4 minutes.
7. Finally, add the sunflower seeds and stir well until combined.

Serve with the pasta and enjoy!

The post Creamy Beetroot and Turmeric Pasta Sauce appeared first on Heavenlynn Healthy.

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 so much goodness in these brownies. Pumpkin is not only totally delicious it’s also very healthy. It has amazing anti-inflammatory properties, which mainly derive from its high antioxidant content. Pumpkin is one of the best sources of vitamin A, which is important for our eye health and a functioning immune system. It also contains healthy omega-3 fatty acids, which keep our heart healthy.

INGREDIENTS:

– 3 cups (350g) pumpkin purée
– 1/2 cup (80g) almonds
– 200g medjool dates
– 1 tsp vanilla powder
– 1/2 cup + 2 tbsp (100g) buckwheat flour
– 5 tbsp raw cacao powder
– pinch of salt
– 2 tbsp maple syrup
– 2 tbsp almond milk

optional for a pumpkin pie flavor:
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp nutmeg
– a pinch of ground cloves

METHOD:

1. Pre-heat the oven to 180°C.
2. Start by making the pumpkin purée. While the pumpkin cooks, place the almonds into a food processor, and ground them for about a minute.
3. Pit the dates and cut them into little cubes. You can even use your hand to squeeze the dates into a sweet sticky date dough if your blender is not strong enough to blend the dates smooth enough. Add the dates or date dough to your food processor and blend them to a smooth paste.
4. Once the pumpkin purée is ready, add it to the food processor with all the remaining ingredients.
5. Pour the batter into a lined or greased baking dish and cook for about 30—40 minutes until you can pull out a knife out of it clean.
6. Remove from the oven and let them cool completely before removing them from the baking dish. This is very important as the brownies need to set in order to be completely delicious.

Stored in an air-tight container in the fridge, the pumpkin brownies last for about 4-5 days. They actually taste better the day after you make them.

Enjoy!

The post Pumpkin Brownies 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.

Ever since I have switched from dairy to plant-milk almost completely almond milk has been my steady companion. This was still affordable while I was living in the United States, however, after returning to Germany, three euros for just one liter was certainly too much for my student wallet. While homemade almond milk is definitely cheaper than store-bought, nothing beats oat milk in terms of price. Oats are pretty affordable in every country, and one liter of homemade oat milk costs as little as 10 cents – what a big price difference! Oat milk is not only cheaper than almond milk, it also requires very little prep-time as the oats need to soak only for 30 minutes (compared to 6 hours for almonds). I even made it the other morning after I realized that I was out of every kind of milk. 

Oats are also some of the healthiest grains out there. Only amaranth and quinoa can top them. Not only do they contain more than twice as much iron as meat, they are also a real „beauty“ food due to their high biotin content. Biotin is responsible for healthy, glowing hair, skin and nails. Another great vitamin found in oats is vitamin B6, which is important for a healthy psyche. If you suffer from fatique or sleep deprivation, then try adding some oats or oat meal to your breakfast.

Ingredients:
– 1 cup (125g) rolled oats, use certified gluten-free if allergic
– 3 cups (750ml) fresh water
– agave or honey (optional)
– cinnamon, cardamon or vanilla bean (optional)

Notes:
– You will also need a jelly bag* to strain the milk.

Place the oats into a bowl, cover them completely with water and let them soak for at least 30 minutes.
Then drain the water and put the oats into a blender. Add the 3 cups of fresh water and blend everything for at least 1 minute until you have a nicely smooth milk.
Now place your jelly bag over a large bowl and pour the oat milk through the bag. Finally drain the rest of the water with your hands. Oat milk can taste a bit strange in the beginning, so you might want to add some sweetener such as agave and maybe even some cinnamon or the inside of a vanilla bean to make it more tasty.

Store the milk in an airtight bottle in the fridge and it should last for about a week or so.

If you do not know where to get a jelly bag from, this one* works perfectly.

Enjoy!

The post Homemade Oat Milk appeared first on Heavenlynn Healthy.

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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