I’ve finally uploaded a new video for home made almond butter, which is my favorite thing in the world. I know I’m really bad at uploading regular YouTube videos, but I’m just not a pro at shooting and editing videos. Please stay with me while my videos are making progress. However, I think that the video clearly shows how easy it is to make your own almond butter, and that it doesn’t take long or costs a fortune. 

Home made almond butter is one of the staples that I always have in stock. It’s one of my best protein sources, and I eat it with literally anything. I spread it on rye bread, apple slices, add it to my baked goods as a substitute for butter, or even to stir-frys for an extra-touch of plant-based protein.

Making almond butter only requires one ingredient so you couldn’t even call it cooking really. Unfortunately you will need a high quality and powerful food processor to get the perfect texture. I am really sorry, but I have tried it with my 20 Euro blender – without success. It doesn’t need to be a very expensive machine, but it needs to have power to break down the almonds completely.
Since almond butter consists of only one ingredient, it is a very clean food, and totally healthy as well. Nut butter, in general, is a great way to add some healthy protein and unsaturated fats to your diet. The healthy fatty acids protect our heart and lower the risk of heart disease and type 2 diabetes. Almonds are also an amazing super- and beauty food because of their high vitamin E content. Vitamin E is especially important for healthy nails, hair and glowing skin.

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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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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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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Healthy Bircher Muesli is probably one of my favorite breakfast dishes ever. The Suisse original recipe is made with cow’s milk though, and you usually get it in combination with yoghurt in Germany, which is why I haven’t had it it in a while. It never occurred to me that it would taste just as great with home made almond milk. So I finally made a big batch of it the other week, and I literally can’t get enough of it now. It’s heaven. Really, you’ll never want to eat anything else for breakfast. Well maybe pancakes, but that’s different. The original Bircher Muesli recipe only includes apples, milk, honey and ground hazelnuts. I’ve changed the recipe and added some seeds and substituted milk with almond milk though. The almond milk really brings out the nutty flavor of the muesli, and the grated apple makes it heavenly moist. It’s really the creamiest and most delicious bircher muesli you’ll ever make. It’s also packed with amazing goodness such as oats, healthy seeds, and nuts. Oats are some of the healthiest grains out there. Not only do oats contain more than twice as much iron as meat, they are also one of those „beauty“ foods 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 this bircher muesli is the best breakfast for you. I’m really excited to share this recipe with you, and I am even more excited to hear what you think about it in the comments below.

Enjoy!

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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.

Making almond butter only requires one ingredient so you couldn’t even call it cooking really. Unfortunately you will need a high quality and powerful food processor to get the perfect texture. I am really sorry, but I have tried it with my 20 Euro blender – without success. It doesn’t need to be a very expensive machine, but it needs to have power to break down the almonds completely.
Since almond butter consists of only one ingredient, it is a very clean food, and totally healthy as well. Nut butter in general is a great way to add some healthy protein and unsaturated fats to your diet. The healthy fatty acids protect our heart and lower the risk of heart disease and type 2 diabetes. Almonds are also an amazing super- and beauty food because of it’s high vitamin E content. Vitamin E is especially important for healthy nails, hair and glowing skin.

Health benefits:
– copper (important for strong tissue, maintaining blood volume, and producing energy in your cells)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– biotin (important for blood sugar balance and skin health; building healthy fats for soft skin)
– manganese (for nerve health)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin E (antioxidant against free radicals, prevents skin aging)

Enjoy!

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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.
This avocado hollandaise is really amazing. Even though I have to admit that I love a good traditional hollandaise sauce, this version is my new favorite, and I don’t think I’ll ever go back. The avocado hollandaise even persuaded my hollandaise-loving family and friends as it is so rich and creamy that you do not even think that it could be healthy. Of course the sauce is high in fat, but only the “good” kind of fat called omega-3. Do not be afraid to eat this good kind of fat, because it does not make you gain weight, but it will actually help your body manage a healthy body weight.
Even though this dish may sound very strange to people outside of Germany, but trust me on this, it is one of the most delicious ways to eat asparagus.

Health benefits in asparagus with avocado hollandaise:
– folic Acid (important for a healthy heart; prevents certain cancers)
– manganese (for nerve health)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– vitamin C (good for your immune system, tissue health)
– vitamin E (antioxidant against free radicals, prevents skin ageing
– vitamin K (important for blood clotting and healthy bones)
– zinc (important for growth, skin, and a healthy immune system)Ingredients:

Enjoy!

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If you’ve been following my blog or my Instagram account then you’ve probably noticed that I have a thing for delicious breakfasts like porridge or granola, and also for blueberries. I just love blueberries! They’re amongst my favorite berries because they are just so naturally sweet and delicious. Especially in the summer when you get them locally I go through at least one big batch a day. As all other berries, blueberries are great for your health as they are packed with antioxidants , which protect your whole body from free radicals. That’s why I like to think that berries make you pretty and help you glow from the inside out.
Since blueberries are about the sweetest berries you will find, they are perfect for this recipe as they make this granola naturally sweet. They also make your granola purple, which I love.
For a little extra goodness I added some millet to this recipe. This might sound very strange especially since I used it raw, but it just adds that extra crunch to the granola, which I love. In my opinion there’s nothing better than sweet and crunchy granola.
Millet is not only crunchy, it also has great health benefits. The gluten-free grain has a high iron content (about 1/2 cup (100g) provide more iron than the same amount of red meat), and it is packed with good minerals such as magnesium, manganese, copper and zinc. Millet is also extremely skin-friendly, and won’t cause break-outs or pimples as other grains do. Thus millet is really a beautifying grain – one more reason to add it to your morning breakfast bowl. I hope you enjoy this homemade granola just as much as I do.

Health benefits in this blueberry millet granola:
– copper (important for the development of the myelin sheath that surrounds the nerves; important for the transformation of melanin which is involved in the pigmentation of hair, eyes and skin)
– iron (important for healthy red blood cells that transport oxygen through your body)
– lauric acid (prevents heart diseases and lowers blood pressure)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– zinc (important for growth, skin, and a healthy immune system)

  
Ingredients:
– 2 cups (160g) (gluten-free) oats
– ½ cup (80g) millet
– 1 cup (120g) sunflower seeds
– ½ cup (60g) pumpkin seeds
– ½ cup (75g) raw unpeeled almonds (with skin)
– ½ cup (60g) flax seeds
– 2 tbs virgin coconut oil
– 1 cup fresh or frozen blueberries
– 3 tbs maple syrup or agave

Preheat the oven to 180°. Start by putting the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces. They should not be completely crushed, you still want to be able to identify them as nut pieces. Place the crushed almonds into a large bowl. Add all the dry ingredients except blueberries, and stir well until the ingredients are combined.

Next, melt the coconut oil in a small sauce pan. Add the agave, and stir well until everything is dissolved. Add this sticky mixture to a blender together with the fresh or frozen blueberries and mix well so you have a nice smoothie-like texture.

Now pour the sweet blueberry mix over the dry ingredients and mix well until everything is slightly sticky.

Pour the granola on a baking sheet which you have aligned with parchment paper, and bake for about 30-40 minutes. After 10 minutes or so, take the pan out and stir well so the outer edges do not get burned. Repeat this every 5-10 minutes for the rest of the time.

After 40 minutes, take out the tray and leave it to cool for about 20 minutes.
By this time the granola should be nicely crunchy but not burned and your kitchen should smell devine.

Serve with milk, non-dairy milk, yoghurt or non-dairy yogurt, top with fruits. Stored in an air-tight container it should taste amazing for 3-4 weeks.

Enjoy!

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Ever since I had my first sip of almond milk I have been in love. I discovered nut milk during my time in Texas, when I still thought that I was lactose intolerant. A friendly person at Whole Foods recommended almond milk instead of the very sweet lactose free milk, and fortunately I gave it a try. I admit that switching completely from cows milk to almond milk took me some time. First, I mixed it with cows milk and then I gradually increased the amount of almond milk in my cereal bowl. It takes some time getting used to the taste, but once you learn about all the health benefits of almond milk, you will want to try it with everything. At least that’s how I feel about it.
Almond milk is full of healthy vitamins and minerals, and thus really deserves the title super-milk in my opinion. The amount of vitamin E in one cup of almond milk already covers 50% of the recommended daily intake of the beautity vitamin. It is a natural health booster, which makes your skin, nails and hair glow – at least that’s what I tell myself. Rumor has it though, that almond milk also has a higher calcium content than cows milk, but I have to tell you that this is unfortunately not true. If you are switching to almond milk, then you need to receive your daily dose of calcium from somewhere else such as from green vegetables like broccoli, rucola or algea (sushi!).
The Glycemic Index (the index which shows the effect of a certain food on our blood sugar levels) of unsweetened almond milk is also very low, which means that almond milk does not significantly raise our blood sugar levels, thus it does not increase our risk of getting diabetes type 2. It also means that the little amount of carbohydrates present in almond milk is turned into energy and not into fat. If you’re watching your weight, then almond milk is great for you because it contains almost three times less calories than cows or soy milk. The latter also often contains many nasty additives and preservatives, which is why almond milk is definitely a better milk substitute than soy milk.
Unfortunately almond milk can be quite expensive which is why homemade almond milk is not only a healthier but also a cheaper alternative to store-bought nut milk. With only one cup of almonds you can get almost a liter of almond milk, which is defintely cheaper than buying it from the store.

Health benefits in this homemade almond milk:
– biotin (important for blood sugar balance and skin health, necessary to build healthy fats that keep the skin moist and soft)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– manganese (for nerve health)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin E (antioxidant against free radicals, prevents skin ageing
  
  

Ingredients:
– 1 cup (150g) of blanched almonds
– 3 cups (750ml) of water
– 1 tsp agave (optional)
– ½ tsp cinnamon (optional)
– a jelly bag or a thin towel like this one*

The day before you want to make your almond milk, you need to soak your almonds for at least 8 hours in order for this recipe to work. Be sure to cover every nut with water and let it soak preferably over night.
The next day, drain your almonds and put them into a blender. Add the 3 cups of 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 almond milk through the bag. Finally drain the rest of the water with your hands. Almond 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 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!

*Affiliate-Link – if you buy this product through this link I will get a little bonus which will help me cover the costs of keeping my blog alive.

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This smoothie has been my go-to-drink for the past couple of weeks. It is a great pick-me-up when you’re feeling tired and weary because it’s filled with amazing goodness such as mango and avocado, which are natural superfoods. Mangos are my absolute favorite fruit at the moment. They don’t just taste amazing, but they are incredibly healthy, too. Research has shown that the high amount of antioxidants in the mango fruit can help protect against several types of cancer such as breast cancer or leukemia. The exotic fruit is also a natural skin beauty booster as it clears clogged pores and eliminates pimples. What a great excuse to eat it every day.

Totally different in taste, but just as amazing and healthy are avocados. I absolutely love avocados and I always have one at home. Avocados are packed with healthy mono-unsaturated fats called omega-3-fats. Don’t worry, this healthy kind of fat does not make your belly grow, but instead helps lower cholesterol and keeps your heart healthy. Avocados are also a great source of protein, which is why I love adding them to my smoothies as they make smoothie so much more filling, and help absorb fat-fat-soluable vitamins such as vitamin K.

Basil is another one of these everyday superfoods that we eat all the time but don’t even bother calling it a superfood. Half a cup of basil leaves provide 98% of the recommended daily vitamin K intake – the vitamin which is mainly responsible for healthy bones and blood clotting.
As you can see, this smoothie is basically medicine in a glas, so I highly recommend you try it out as soon as possible. Let me know what you think in the comment function below.

Health benefits in this Green Mango Basil Smoothie:
– 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)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B5 (important for energy production; lowers cholesterol and blood pressure)
– vitamin C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

Enjoy!

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This recipe is from my sister May. Since she has the celiac disease (a severe form of gluten intolerance) the recipe is completly gluten-free. If you leave out the feta cheese, it is even vegan.
The recipe is so simple and it has been my boyfriend and my go-to-recipe for the past couple of months. Not only is it easy and fast to make, it is also packed with great nutrients. It’s also a great recipe to make as your work lunch – it will keep you full all afternoon since it contains lots of protein from the chickpeas, but it won’t let you fall into the afternoon hole of fatigue.
 Health Benefits:
– iron (important for healthy red blood cells that transport oxygen through your body)
– lycopene (antioxidant that helps fight various diseases)
– manganese (for nerve health)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin C (good for your immune system, tissue health)

The beets are a great source of iron, the red pepper is the world’s best source of Vitamin C, tomatoes are packed with the anti-oxidant Lycopene which helps fight various diseases. The fresh mint adds the extra fresh touch to the recipe.
Even though I admit that the pre-cooked beets do not contain as many nutrients as the fresh ones do, they are a great option for all of us lacking time to prepare whole meals. If you want to make yourself feel better about the packaged beet, use raw chickpeas and soak them over night. That way you eliminate all the preservatives that canned chickpeas contain. But since nobody’s perfect, it is perfectly fine to use the canned ones. None of us is perfect and at least you’re trying to eat better by preparing this recipe.

Enjoy!

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