Turmeric porridge to start the new year 2017 right!

The Holidays are over, and I took a few days off as well, so I am feeling totally energized and ready for the new year! During the days between Christmas and New Year’s Eve, I worked out a lot, especially in the morning. My family is pretty active, so all of us usually started the last weeks with a morning run with Balu, and my boyfriend and I then completed the run with a yoga session. It was so nice to get our bodies moving after all of the food and festivities around Christmas. This turmeric porridge was my go-to porridge recipe in the last four weeks, so I thought it would be the perfect first recipe for the new year 2017!

I am the biggest fan of turmeric as you may have noticed. I add it to all of my recipes (here’s the evidence turmeric latte, turmeric and vanilla post yoga pot, turmeric smoothie, cucumber salad with beluga lentils and turmeric vinaigrette and much more), and recently I’ve started to add it to my porridge, too.

I was inspired by this recipe during my latest Amsterdam visit, where I finally got to go Lavinia Good Food, one of the cutest and most delicious restaurants in the city. They served a delicious turmeric porridge, so I just had to recreate it! Thank you, Lavinia, for the inspiration. By the way, if you’re planning your city trips this year, you have got to add Amsterdam to your list. It’s one of the healthiest cities in Europe, and I have just completely fallen in love with the city! I love it so much, that I’ve written a complete Amsterdam City Guide about my experiences in this lovely city.

I totally love this porridge in the winter months as it is so full of warm spices. Turmeric has many health benefits, which is why it is the number one health spice used in the ayuvedic kitchen. It is commonly known for its anti-inflammatory properties, high antioxidant amount and phytonutrients. Historically it has been helping people with tooth aches, menstrual pains, bruises or colics. Most of the health benefits are traced back to the main compound, curcumin, which also gives turmeric the bright yelllow color.

Several medical studies have reven related turmeric, and its compound curcumin, to cancer prevention of colon, skin or pancreatic cancer. Of course most of those studies have used large amounts of turmeric to achieve the desired results, which is unrealistic if you don’t want to eat an entire turmeric root every day (trust me, it would almost be like eating an entire ginger root). So all we can do is start small, and increase our daily turmeric intake by adding it to porridge, lattes, curries, sauces or dressings.

As you can see, Balu also very much wanted a taste of it, but unfortunately porridge is not for dogs. I just thought it would be cute to add to this post, as the new year is all about happiness and joy, and he brings me so much joy!

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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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.

With rising summer temperatures, I could literally just drink this pineapple turmeric smoothie all day. It’s just so refreshing and delicious, and obviously filled with ingredients that nourish and fuel your body. I have already declared my love for turmeric in various posts before, such as in my turmeric latte (golden milk), so it was only a matter of time until I started adding it to my smoothies too. This pineapple turmeric smoothie has been the best turmeric-based smoothie creation yet, so I am excited to share it with you today.

The combination of pineapple and turmeric has been a totally new taste experience for me. Even though turmeric is a warm spice, the smoothie is nevertheless very refreshing due to the mild acidity of the pineapple and the freshness of the cucumber and ginger. Pineapple is not only a juicy summer fruit, it’s also bursting with goodness, too. It’s an excellent source of manganese, which is important for the production of energy and antioxidant activity. It also adds a good vitamin C boost to this smoothie, making it a complete health bomb.

Turmeric is becoming more and more popular in the Western world, mainly because of it’s anti-inflammatory and cancer-preventing properties. If you’re not sure about the turmeric in this smoothie, then start slowly and increase the amount of turmeric gradually with time as you get accustomed to the taste. Try to find a fresh turmeric root, it will make a huge difference in taste. You could also swap the almond milk for coconut milk to make the smoothie taste like a good old pina colada. Since I have never been the biggest fan of cream-based cocktails, I did not feel like turning this smoothie into a healthy pina colada smoothie, but if you love the taste, go for it.

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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If you’ve never heard of turmeric latte, then get ready to be amazed, because your morning coffee is about to be challenged by a decaffeinated latte that works wonders. I’ve travelled quite to quite a few European cities in the past months, and turmeric latte has wormed its way into hip and healthy cafes in cities such as Paris or Amsterdam this year. In fact, the Guardian has named the turmeric latte as “your 2016 drink of choice”, so there’s no more getting around it, and if you haven’t seen it in your city yet, it’s only a matter of time before you’ll see the golden milks offered everywhere. 

Turmeric latte has become my new favorite drink in the morning or at night, because I love how soothing it is for the body, and how good it makes me feel. The wellness-feeling of turmeric lattes derives from its nutritional benefits: it is full of nutrients, antioxidants, and delicious, warming flavors. I admit that it’s not a cooling summer drink, but let’s be honest – summer in Germany is not always sunny and hot, and nights can get pretty cold, too. So there’s plenty of times during the summer when you don’t feel like iced tea or fruit infused water. Turmeric lattes taste differently than anything you’ve ever tried before. It tastes warm, slightly earthy, sometimes sweet and savory at the same time. Combined with the flavors of cinnamon and cardamon, it is a match in heaven.

Turmeric is one of my all-time favorite spices. I use it mostly in curries, to spice up sauces, to season vegetables or rice (like in this amazing turmeric veggie paella) or even in salad dressings. This past winter, I’ve also used it as an alternative to ginger tea, which was a nice change, because I’ve been drinking liters of ginger tea all winter long. Turmeric has many health benefits, which is why it is the number one health spice used in the ayuvedic kitchen. It is commonly known for its anti-inflammatory properties, high antioxidant amount and phytonutrients. Historically it has been helping people with tooth aches, menstrual pains, bruises or colics. Most of the health benefits are traced back to the main compound, curcumin, which also gives turmeric the bright yelllow color. Several medical studies have reven related turmeric, and its compound curcumin, to cancer prevention of colon, skin or pancreatic cancer. Of course most of those studies have used large amounts of turmeric to achieve the desired results, which is unrealistic if you don’t want to eat an entire turmeric root every day (trust me, it would almost be like eating an entire ginger root). So all we can do is start small, and increase our daily turmeric intake by adding it to teas, lattes, curries, sauces or dressings.

For all those who haven’t tried turmeric lattes yet, I advice you to start small on the turmeric, and increase the amount in your lattes slowly and gradually. It does not help if you add a teaspoon of turmeric to a small pot of warm almond milk, and then be grossed out by its grainy texture. Just like ground cinnamon, ground turmeric does not completely resolve in lattes, so there will always be some particles left on the bottom of your mug. If you are new to the whole turmeric latte thing, try to avoid that last sip (although I think it’s the best part), in order not to develop an aversion to this drink.

I love adding a pinch of pepper to turmeric dishes, as it is said to increase the absorption of curcumin. You can also play around with additional flavors. Vanilla, and coconut oil are great additions as well.

VIDEO TURMERIC LATTE (GOLDEN MILK):

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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My blog celebrated its first blog birthday on March 1st, and I almost forgot about it. It seems surreal that I started this blog just a year ago. I can’t believe how many of you are actually reading my posts, cooking my recipes and sharing their story with me. I’m really overwhelmed, and absolutely grateful for all of you. Thank you for all of your love and support. Without you, the blog would have never grown so fast, and I would not be as happy as I am right now. This website is my baby, it’s my passion, and it gives me so much joy to create, shoot and post these recipes, and getting positive feedback is the greatest reward I could ask for. So far the blog has gotten over 450.000 page views from 130.000 readers from all over the world – there are even people from Vietnam, Kenya, Colombia and Bahrain reading this blog – which is so unbelievably crazy. I am so happy right now, and I am celebrating my first blog birthday in Amsterdam with my boyfriend this weekend. Of course this blog birthday wouldn’t be a real blog birthday without a little giveaway to thank you. If you currently reside in Germany, then head over to the German blog post for an awesome Le Creuset* Giveaway.

This Turmeric & Vanilla Post-Yoga One-Pot has been my favorite meal these past few weeks. I’ve really enjoyed it after late night yoga or pilates sessions, because the spices like turmeric and vanilla really warm and nourish the body from the inside. It’s really the best “feel-good”-meal that I could eat every day. The combination of turmeric and vanilla is pure heaven. Turmeric is also the spice that you should really eat after a workout as it contains curcuma, which speeds up the fat burning process and helps reduce sore muscles. The vanilla taste is only subtle in this recipe, but it adds a nice  sweetness.

If you live in Germany right now, then head over to the German post for a chance to win one of 5 Le Creuset* Essential Silicone Spoons in the color of your choice. I’m afraid this giveaway is only for people currently living in Germany right now.

Enjoy!

*The silicone spoon is a curtesy of Le Creuset Germany. Thank you for supporting the brands that support Heavenlynn Healthy. 

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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!

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This rice is heaven. I am not gonna lie, it’s the perfect dish for the changing season because it’s a really light dish, yet it already comes with warming spices that remind you that fall is just around the corner. Although I am a huge carb lover, and my day isn’t complete without at least one slice of bread, I do like to have a low-carb dinner every now and then. This one’s perfect because you honestly do not even realize that you’re missing out on the carbs. The cauliflower really does its best to fill in for the rice that you would usually suspect in a dish like this. But honestly, it tastes so much better with cauliflower because let’s face it – rice tastes pretty much like nothing, and it doesn’t have nearly as many health benefits as cauliflower. Cauliflower-containing diets have been linked to cancer prevention, especially breast and colon cancer.
The cancer preventing properties result from cauliflower’s anti-inflammatory and detoxifying properties and its antioxidant system. It’s an excellent source of vitamin C, which strengthens the immune system and its one of the most commonly known antioxidants. Antioxidants lower the risk of oxidative stress that can cause chronic illnesses such as cancer. Cauliflower is also a great source of vitamin K, one of the best anti-inflammatory nutrients. Inflammation is the cause of many chronic diseases in the body, especially cardiovascular disease.

Ingredients:
Serves 2:
– 1/2 cauliflower head
– 1/2 cup raw cashews
– 1 cup frozen peas
– 1 can chickpeas
– 2 tbsp coconut oil
– 1 tbsp tahini
– 1 tbsp tamari (gluten-free soy sauce)
– 1 tsp curry powder
– 1 tsp turmeric powder
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp chilli flakes
– salt and pepper to taste

Start my roasting the chickpeas and cashews. Drain the chickpeas and wash them thoroughly, preferably rubbing them through some paper towels to remove their shells. Place them in a bowl and add 1 teaspoon turmeric, 1/2 teaspoon paprika and 1/2 teaspoon chili flakes. Mix well until the chickpeas are evenly coated.
Place them on a baking tray that you covered with baking paper and roast them for about 10 minutes.
After about 5 minutes, place the cashews on a second baking tray or in a small casserole dish and roast the them for about 5 minutes. They will turn brown really quick so be sure to watch them carefully.
Take the chickpeas and cashews out of the oven and set aside.
Now make the cauliflower rice. Cut half a cauliflower in small pieces, removing their greens as you go. Place the florets into your food processor and pulse for a few seconds until it is broken down nicely, but still has some texture.
Heat the coconut oil in a large saucepan. Once the oil begins to form bubbles, add the cauliflower rice and sauté it for about 1 minute. Then add the frozen peas and the curry powder and turmeric, and thin. Fry everything for about 3 – 5 minutes or until the peas are nicely soft. Finally add the roasted chickpeas, cashews and tamari, and stir for another minute or so.

Serve as a side or as a main dish.

Enjoy!

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This turmeric veggie paella is heavenly. I almost could not believe how well it turned out the first time I made it. My kitchen smelt heavenly, and the paella looked and tasted amazing. Paella is a traditional Spanish rice dish with sea fruit and vegetables, but it tastes just as amazing without the fish. While I do eat fish from time to time, I am careful with the fish I buy because most of it is completely contaminated with antibiotics. That’s why I wanted to try a vegetarian Paella, and I am so glad I did because the result is an incredible mixture of spices, rice and healthy vegetables. The good thing about this paella is that it really has a restaurant-like flavor and I promise that you won’t even miss the sea fruit or meat in this delicious meal.

Another great feature of this turmeric veggie paella is that it’s actually a low-budget meal. All you need is some whole grain rice, vegetables of your choice (you can even use frozen veggies), vegetable broth, and turmeric powder. If you want to be a bit more fancy you can of course add the paella signature spice saffron, but since this spice is quite pricy, you can easily substitute it with the less expensive turmeric powder. Turmeric is an amazing root, and I love how healthy it is. It comes from the curcuma root which looks a little bit like ginger from the outside, but with a bright orange flesh. Turmeric’s anti-inflammatory benefits have long been known in the Chinese and Indian medicine where turmeric is used to treat various conditions like menstrual difficulties, toothaches or chest pains.

I love turmeric in this veggie paella because it gives the whole dish a spicy but warm flavor, and it also adds the signature yellow color to the rice. It is really the best meal on a warm summer day when you want something filling but light at the same time. It’s great to share with many people, and makes for the perfect summer meal with friends.

Enjoy!

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