This recipe is also available in German. / Dieses Rezept gibt es auch auf deutsch.

I know it’s crazy but I recently realized that my blog does not have a single „Nicecream“ recipe. If you’ve lived under a rock these past years: nicecream is a plant-based ice cream that really is creamy. Nicecream comes from „Banane Ice-cream“, which is the basis of Nicecream. It is made with frozen bananas and frozen berries, mangos, dates or chocolate powder – the variations are endless. Today I am sharing with you the most basic nicecream – raspberry nicecream, which is so simple that you won’t even need a recipe for it.

If you’re totally yawning right now, I completely understand. But I am really not one of those super up-to-date trendy people. I am always behind trends. Always.
So I am actually really sure that there are some folks reading this right now, who might appreciate a quick homemade ice-cream recipe. After all, my 30-minute pasta dish from the other day was so popular because it was so basic and so simple. I am still blown away by how many people clicked on this last recipe.

Back to this nicecream. The idea behind nicecream is that frozen bananas make the creamiest of bases ever. Also, ripe bananas are very sweet, so you won’t need any additional sweeteners at all. My personal favorite nicecream is the raspberry version as raspberries are just the perfect blend between sweet and tangy. And they are my personal favorite berry right behind blueberries.

The best thing about nicecream is that you really don’t need a recipe and that the combinations are endless. I love the raspberry version, but you can also use frozen mangos, pineapple, dates for a caramel version or chocolate powder for a rich chocolaty flavor.

If you’re not into sugar lately (I’m not either), then I can understand that you will cry out loud, because bananas are high in fructose. If you are avoiding fructose, then this banana ice-cream is probably not for you. I suggest you try one of my coconut yoghurt popsicles, and replace the maple syrup or honey with rice syrup. I am not eating a lot of sweets anymore, but if I do, I do not stay away from fructose. It’s my personal choice and I tend to digest fructose well.

Enjoy!

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I am sorry for the long silence here, but I was on vacation and then got knocked down by a cold or flu, so I did not really feel like being creative in the kitchen. However, I do like a strong vegetable broth like this delicious vegetarian pho. I have already mentioned that I was introduced to the vietnamese kitchen by a former co-worker, who was vietnamese. It was him who told me that it’s not pronounced “pho” but “pha”. Something nobody seems to believe when I tell them – but I won’t stop calling it pha.

My co-worker was also a great cook, and told me about the vietnamese cuisine, and its signature spices. The secret to a good pho are all the spices such as star anise, cinnamon sticks, cloves, coriander and ginger. They need to be roasted before setting up the broth, so they really become fragrant.

Besides from all the spices that make the broth so delicious, there is also warming red onions and garlic involved, to make it taste more like a broth. Even though the original pho is usually a beef broth, I believe that this vegetarian version is even more delicious as the spices, onions and garlic add a unique and strong flavor.

You may add whatever vegetables you have in stock, but I especially recommend using shiitake mushrooms and bok choy as they are not only rich in minerals, they also taste amazing in combination with the broth. If you can, try to find brown rice noodles as they are more nutritious than white rice noodles. However, they are hard to find where I live, so I use white rice noodles anyways.

Nobody’s perfect. Am I right?

I really hope that you’ll like this soup just as much as I do. Let me know what your favorite Asian cuisine is, I’d love to add more Asian recipes to the blog.

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 Vegetarian Pho appeared first on Heavenlynn Healthy.

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.

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!

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Stuffed sweet potato is one of those meals that requires almost no effort to prepare. You can stuff sweet potatoes with anything you like – vegetables, legumes, avocado cream or whatever you still have in the fridge. A baked sweet potato is also much more flavorsome as a normal baked potato (although they are still a dinner healthy choice). It also contains more minerals and nutrients such as vitamin A, which is vital for healthy eye sight. Paired with delicious roasted vegetables and flavorsome cashew-chives-chutney that almost tastes like cheese, you are going to love this healthy dinner.

If you’ve read my philosophy, then you probably know that I am not vegan, nor do I eat gluten free. I eat honey, I eat curd, and from time to time and even though I do not particularly like eggs, I use them in baked goods sometimes. Whenever I can, however, I try to eat completely plant-based, forcing me to think more about what I am going to eat and how I am going to get all my nutrients, vitamins and minerals. This cashew-chives-chutney is one of those things that just happened because I did not want to eat heavy crème-fraiche with my baked sweet potato, and I also did not want to use the soy based version, because from a health standpoint I’d personally rather eat dairy than soy. So this cashew-cheese happened in my kitchen the other day, and even though it does not taste like real dairy cheese, it still tastes amazing. That’s why I call it chutney, because people are immediatley less sceptic when they hear the word chutney than vegan cheese.

The chutney has a really creamy texture, which is mainly  due to the raw cashews and coconut milk. Fresh chives give it a strong flavor that dominates most of its taste.Infused with some fresh or dried rosemary in becomes something truly heavenly. The chutney also tastes great as a dip for vegetables or just simply spread on bread. If you feel experimental today, then this is your recipe. 

Combined with the sweet potato, the wholesome beluga lentils and the fresh vegetables, this whole dish is bursting with nutrients, antioxidants and minerals that will leave you satisfied for hours, because sweet potatoes, lentils and vegetables are high in fiber. This way you’ll have energy for many hours without feeling tired or bad.

INGREDIENTS:

– 2 sweet potatoes
– 1 zucchini
– 2 carrots
– 1 cup of cherry tomatoes
– 1/2 cup beluga lentils
– 1 tablespoon of extra-virgin olive oil
– fresh or dried herbs such as rosemary, thyme or oregano

For the cashew-chives-chutney
– 1 cup (110g) of cashews
– 1 handful of fresh chives
– 2 tablespoons of coconut milk (30ml)
– 2 tablespoons of water (30ml)
– juice of 1 lemon
– 1/2 tsp of salt
– 1/4 tsp of black pepper

METHOD

1. Pre-heat the oven to 200°C/400 °F. Wash and dry the sweet potatoes and pierce each one with a knife a few times.
2. Wrap them individually into tin foil, place them on a baking tray and bake for about 1 hour or more depending on the size the potatoes. They are tender when easily pierced with a knife.
3. In the meantime, cook the beluga lentils with 1 cup of water (250ml) in a small saucepan for 20 to 25 minutes. Set aside.
   Cook the lentils according to instructions on the package. Add a tablespoon of homemade vegetable paste to the water for taste.
4. While the potatoes make, wash the vegetables and cut them into bite sized pieces. Place them on another baking tray, drizzle them with the olive oil and a pinch of salt and pepper and bake them for about 20 minutes until tender.
5. To make the cashew-chives-chutney, roughly chop the chives. Place them in a food processor together with the other ingredients and process until a smooth paste forms. You may have to add more water if it does not process well.
6. To assemble: Serve the sweet potatoes with the cooked lentils, roasted vegetables and cashew-chives-chutney.

Enjoy!

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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!

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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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While seemingly everyone is spending the summer somewhere in Asia, I am loving the hot summer sun in my little flat in Germany. The sad thing is that even my favorite Asian fusion restaurant around the corner is closed for the summer vacation, which forced me to make lots of my favorite thai summer rolls and healthy pad thai myself the last couple of days. I wasn’t sure if healthy pad thai even exists, but honestly this version is so much better than the original. It is completely egg-free and also doesn’t use fish sauce, so it’s technically not traditional pad thai, but it nevertheless tastes amazing. There are also so many veggies in this dish, which give you so much goodness in terms of vitamins and minerals. I spiralized the veggies because I love veggie noodles and because this enabled me to add more veggies and reduce the amount of noodles at the same time. More nutrients, less carbs! You can use whatever vegetables you still have in the fridge of course, but I used zucchini squash and carrots because I find them the easiest to spiralize.
My recipe calls for peanut butter, because I just love the taste of peanuts in the Thai kitchen, but you could of course use almond butter instead. If you’re allergic to nuts, then the recipe will still work without any nut butter at all. I recommend using something creamy like tahini instead to add the desired creaminess.

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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!

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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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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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