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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Since Easter weekend is around the corner and all of my blogger friends have been eagerly posting healthy and delicious Easter related recipes, I thought I needed to jump on that seasonal trend as well. While I would love to share a Carrot Cake recipe that is actually healthy, I haven’t quite figured out how to make it refined sugar free that’s why today’s post is another incredibly delicious and filling bread. As the walnut and fig bread is one of the most popular recipes on the blog, I thought I’d surprise you with another bread creation. This carrot zucchini bread is so perfect, I ate almost half of it right out the oven so I had to make a new one to take the pictures that you see above. It is really fluffy, but the veggies make it incredibly moist at the same time. I’m sorry it looks so white on top, but that’s what happens when you use gluten-free flour. Even though it may look strange, it tastes incredible. It’s also a healthy alternative to regular bread as it is packed with beta-carotene, the red-orange pigment that changes into vitamin A in your body.

Vitamin A is mainly important for good vision, so we should really watch our daily vitamin intake in order to keep healthy eyes. Beta-carotene is also an antioxidant, which means that it helps our body fight free radicals that destroy our body cells.
The bread is perfect for an Easter Sunday or Monday brunch or as a side on your Easter dinner table. You can also follow my example and eat it all year around, as it is a healthy alternative to store-bought bread. The carrot and zucchini make this gluten-free bread so deliciously moist and it is not as dry as other gluten-free breads. If you are not a celiac and you can eat wheat, I would recommend trying it with whole wheat or spelt flour instead, because then it’s a bit more healthy.
I wish you all happy Easter and I would love to heat what you think in the comments below.

Health benefits in this super moist Carrot Zucchini Bread:
– beta-carotene (antioxidant that improves vision and immune system)
– manganese (for nerve health)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin C (good for your immune system, tissue health)

Ingredients:
Makes one big loaf
– 1 carrot (150g)
– 1/2 zucchini (100g)
– 2 cups (500g) gluten-free or whole wheat flour or spelt flour
– 1 pack dry yeast
– 2 cups (150g) (gluten-free) oats
– 1 tsp maple syrup
– 1 ¼ cup (300 ml) warm water
– 1 tsp salt
– 1 tbsp chia seeds
– sunflower seeds to top

Start by preparing the veggies. Wash the carrot and zucchini, peel the carrot and grate both vegetables. If you’re lazy like me you can also just put them into a food processor until they are grated finely.
Now put the flour into a large bowl, add all ingredients except sunflower seeds and knead on a well floured surface for at least 5 minutes until you have a sticky dough. If it is too sticky to knead with your hands, add more flour.
Place it back into the bowl, cover it with a kitchen towel and let it sit for at least an hour until the dough has doubled.

Preheat the oven to 200 °C (390 °F) and grease a loaf tin with coconut oil or any other neutral vegetable oil. Now pour the dough into the loaf tin and sprinkle with sunflower seeds and bake for about 60 – 70 minutes until you can pull a knife out the center of it clean.

Let it cool for at least 15 minutes before removing it from the tin.

Enjoy and happy baking!

The post Carrot Zucchini Bread appeared first on Heavenlynn Healthy.

I am in love with this breakfast parfait. Waking up to such a beautiful breakfast makes your morning so much better. Just looking at the beautiful colors makes me smile. Of course it tastes just as amazing as it looks. The mango gives this parfait an exotic touch and the banana adds natural sweetness – the perfect combination to get you going in the morning. As everything chia related, this breakfast inspiration is also packed with valuable nutrients, which I have listed below because the list of vitamins and minerals in chia seeds seems to be endless. You really can’t go wrong with this breakfast as it keeps you satisfied for hours, and gives you enough energy to master anything in the morning. It’s also a great post-workout meal because it is packed with potassium and magnesium which is exactly what your muscles need to regenerate. Of course you can also enjoy it as a healthy snack or dessert – anything that makes you happy and healthy. I really hope you like it or at least enjoy the pretty picture. I would love to hear what you think in the comments below.

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

Ingredients:
Serves 2
– 1 ¼ cup (about 300 g) almond milk (or any other milk at hand)
– 2 tbsp chia seeds
– 4 tbsp (gluten-free) oats
– 1 mango
– 1 banana

Simply mix the almond milk, chia seeds and oats in a glas or breakfast bowl and let it soak overnight. The next morning, peel the banana and mango and blend it together until smooth. Now begin layering the parfait with the chia-oat mix on the bottom, then a layer of the mango-banana blend on top. Go on like this until you’ve reached the top. Sprinkle with more mango on top if desired.
If you want a quicker way, then simply mix the mango banana puree with the chia seeds, oats, and almond milk, mix it all together and let it soak over night. It may not look as pretty but it will taste just as amazing.

Enjoy!

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Ever since I was a kid I loved snacking radishes. It was probably because they were so pretty, and fit right into your mouth. I have kept the love for the tiny veggies, which is why I have included them in this recipe. Normally you find radishes in salads, but today we are going to make a fine soup with it. The funny thing is that I actually used the green leaves, which you would ususally just through away, for this recipe. Talking about an organic lifestyle, huh.
The radish leaves are a great alternative to commonly used greens such as spinach or kale. They have a wonderful lemon-y taste and give the soup something really refreshing and cleansing. You can also use them as greens in your next salad – they are unbelievably versatile. Come to think of it, they are probably also amazing in a green smoothie. And there goes my next recipe…

Health benefits in this cleansing radish soup:
– calcium (important for bone, teeth, muscle and nerve health)
– iron (important for healthy red blood cells that transport oxygen through your body)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B1 (important for nerve health)
– vitamin B2 (needed to extract energy from carbohydrates, protein and fats)
– vitamin C (good for your immune system, tissue health)

Ingredients:
Serves 4
-2 bunch radishes
– 1 sweet onion
– 4 potatoes (300g)
– 3 ¼ cup (800g) vegetable broth
– 1 tbsp extra-virgin olive oil
– 4 tbsp coconut milk
– ½ lemon
– ½ tsp ground nutmeg
– salt and pepper to taste

Start by separating the radishes from the leaves. Wash the leaves thoroughly. Set some aside for decoration purposes, and cut the rest roughly. Safe 4 pretty radishes as a soup topping and indulge in the amazing taste of the others (eat them ☺).

Peel and cube the sweet onion. Wash the potatoes and peel and cube them as well.
Heat the oil in a large saucepan, and sauté the onion and radish leaves for about 2 minutes while stirring well.
Now add the potatoes and the broth and cook for about 20 minutes on medium to low heat.
In the meantime, juice the lemon half. Wash the radishes that you have set aside and cut them into very thin slices. Leave the skin on as it contains all the nutrients.

Now blend the soup in a blender until smooth. Pour it back into the saucepan and ad the coconut milk. Bring to a quick boil one more time and remove from heat. Finally add the spices and 2 tablespoon of the lemon juice. Add some more spices and lemon juice if desired.

Garnish with the sliced radishes and leaves.

Enjoy!

The post Cleansing Green Radish Soup appeared first on Heavenlynn Healthy.

So before I start with this recipe, I want to thank you all for all the kind words and the support that you’ve shown me in the days following my blog launch. I did not expect anything like that. It is incredible how many of you have messaged me or left such sweet comments. Every one of them has made my week. I hope that you will all stop by frequently and get some kitchen inspiration from the recipes. If you simply want to stop by and just look at the pictures, that’s also totally fine.

I also want to take this time to quickly thank my family and closest friends for the support they’ve shown me these past weeks. It is not a given that your family supports you no matter what you do – especially when you have the crazy idea of starting your own food blog. So, thanks Mom and Dad.

Now on to this new recipe. Carrot soup is probably everyone’s favorite during winter time. The combination of carrots and coconut milk is simply amazing, and I actually don’t know a single soul who doesn’t like carrot soup. The mango gives this dish a special Asian touch though. The exotic fruit gives the soup the special hint of sweetness, and add makes it even more creamy, which I love about it. If you are wondering about the dark carrots in the picture, I picked these rainbow carrots up at the local farmer’s market, and I immediately fell in love with their beauty that I simply had to place them in the picture. I did not use them in the recipe because they are a bit pricey, so you do not need to buy them for this dish. I just wanted to show you that they are out there and that they taste amazing as a snack. Ok, now that we’ve clarified this, let’s get to the fun part, the health benefits:

Health benefits in this carrot coconut mango soup:
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important to maintain bone integrity, manages blood pressure and cholesterol levels)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– 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)

Ingredients:
Serves 4
– 1 onion
– 1 clove garlic
– 1 thumb-sized piece of ginger
– 6 cups (800g) carrots
– 1 mango
– 2 tbsp (20g) extra-virgin olive oil
– 2 cups (500ml) vegetable broth
– 1 can coconut milk
– 2 tsp curry powder
– ½ tsp cinnamon
– 1 tsp coriander (optional)
– 1 tsp cumin (optional)
– 1 tsp salt
– ½ tsp pepper

Start by preparing your ingredients: Peel and dice the onion and garlic. Slice the ginger with the skin on. Peel the carrots and chop them into rough pieces. Remove the skin of the mango and cube its flesh.
In a large saucepan,heat the oil and sauté the onion and garlic for about 1-2 minutes. Add the carrots, ginger and half of the mango cubes, and cook on medium to high heat for 5 minutes. Add the vegetable broth, and let it simmer for about 20 minutes. Once the carrots are nice and soft, remove from heat, add the remaining mango cubes (safe some for decoration) and the coconut milk and blend the soup in a blender until evenly smooth. Pour the soup back into the saucepan and the spices. Add a little bit more of them if desired.

Serve with bread.

Enjoy!

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Thai is one of my favorite cuisines. It’s so delicious and healthy, it fills you up but doesn’t let you feel stuffed. I love how many vegetables you can add to a curry, there are literally no rules on what belongs in it. That way you can use whatever body is craving, and it will turn out great no matter what. If you do not have all the vegetables in my ingredients list, just switch it with some other veggie that you still have at home. The recipe is extremely easy to make, it’s a guaranteed success and a great lunch or dinner.

I use green curry paste in this recipe, which I bought at the local asian store. It is gluten-free and only contains fresh green chilli, lemongrass, garlic, shallots, salt, galangal, cumin and coriander seeds. No nasty preservatives or anything I can’t pronounce.
The coconut milk gives curries their unique creamy texture and flavor. The plant-based milk is probably a vegan’s best friend, because it is an amazing alternative to dairy milk or cream. Although high in saturated fats, it has many great vitamins and minerals such as vitamin B, which is said to lower blood pressure or magnesium which is great for a healthy immune system.
Naturally, thai curries are packed with nutrients, vitamins, and minerals. Depending on what veggies you add, the nutrients may vary, but the dish is certainly a great way to combine health and deliciousness.
My tip: this dish is great for a girls night in because there is a lot to chop, and almost everybody loves a good curry. It is also dairy and gluten-free, so it is perfect for people suffering from food allergies.

Health benefits:
– 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)
– 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)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– 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)

Ingredients:
Serves 2 hungry
– 3 carrots
– 1 red pepper
– 1 zucchini
– 3 cups (150g) sprouts
– 2 cups (200g) mushrooms
– 1 cup (130g) frozen peas
– 2 strands of lemongrass
– 3 tbsp (45g) green curry paste
– 2 tbsp (60ml) glutenfree soy sauce
– a thumb-size piece of fresh ginger
– 2 tbsp (30ml) rapeseed oil
– 2 cans (400g) coconut milk lite
– 1 tbsp (15ml) maple syrup
– salt to taste

Start by chopping all vegetables into bite-sized pieces. Then finely chop the ginger. Peel the lemongrass, and also finely chop its the inner layer. In a large pan or wok, heat up the oil. Add the ginger, and lemongrass to the wok and sauté for 2 minutes. Next, add the curry paste and cook for another 2 minutes so it releases all its flavor. Now add the carrots, and cook for about 5 minutes. Then add all the red pepper, zucchini, mushrooms, peas, and sprouts. Cook everything for 5-7 minutes, then pour the coconut milk into the wok. Bring to a boil, then reduce the heat and let it simmer for 25 minutes.
Remove the wok from the heat and add the maple sirup and salt. Add more curry paste if desired.

Serve with whole grain rice or quinoa.

Enjoy!

The post Thai Curry with Lemongrass appeared first on Heavenlynn Healthy.

These sweet potato chickpea enchiladas are probably my most favorite satisfying dish ever. The recipe is adapted from the first “Oh She Glows” cookbook, but I modified it to make it even healthier and tastier. It’s hard to believe that it is actually good for you, since it looks like such a comfort food, but it is really packed with nutrients.

All you need for this recipe is a good chunk of my all time favorite sweet potatoes, a red bell pepper, chickpeas and/or  black beans, tomato paste, and quite a variety of different spices. As this is a Tex-Mex cuisine inspired dish, there’s also a simple Guacamole recipe that I love with the enchiladas.

“Oh She Glows” is one of my two favorite healthy cookbooks that I cannot live without. Angela is my hero, and all of her dishes look completely amazing. So amazing, that you would never believe it’s healthy. I also love her story of becoming vegan and how a healthy lifestyle has not only transformed her body but also her overall well-being, satisfaction, and happiness. If you’ve got a minute or two today, then please do yourself a favor and stop by Angela’s blog “Oh She Glows” and simply browse through all of her recipes and healthy lifestyle tipps.

Health benefits:
Most prominent nutrients that you treat your body with by eating this dish:
– Vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– Vitamin C (good for your immune system, tissue health)
– Protein (important for a healthy metabolism, immune systems, production of enzymes)
– Iron (important for healthy red blood cells that transport oxygen through your body)
– Manganese (for nerve health)

I simply love how much goodness these enchiladas give your body so I eat them at least once a week. You will also not miss the cheese, because the sweet potatoes provide enough creemy sensation and fill you up pretty fast.

Ingredients:

Note: This recipe is adapted from the glorious cookbook Oh She Glows: Vegan Recipes to Glow From the Inside Out. Copyright 2014 by Angela Liddon. Published by Avery.
Serves 4
For the filling:
– 2 cups (500 g) sweet potatoes
– 1 red bell pepper
– 1 can of chickpeas
– 1 can of black beans (or 2 cans of chickpeas if you do not like black beans)
– 2 large handfuls spinach
– 1 red onion
– 2 cloves garlic
– 1 lime
– 1 tsp chili flakes
– 1/2 tsp ground cumin
– salt and pepper to taste
– 6 (gluten-free) tortilla wraps

For the sauce:
-2 tbsp (30 g) rapeseed oil
– 2 tbsp (30 g) buckwheat flour
– 2 tsp chili flakes
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1 cup (250 g) tomato paste
– 1 3/4 cup (425 g) vegetable broth
– sea salt to taste

For the guacamole:
– 1 ripe avocado
– 1 large handul cilantro
– 1 lemon
– sea salt

METHOD

1. Preheat the oven to 180°C (350°F). Grease a large baking dish with coconut oil.
2. Start by making the homemade enchilada sauce. In a mid-size saucepan heat the oil. Add the flour and stirr well until a thick paste forms. Add the chili flakes, cumin, garlic powder, and cayenne pepper. Next, add the tomato paste and the vegetable broth and bring to a quick boil. Lower the heat to medium low and cook for 2-3 minutes. Season with salt and set aside.
3. Peel and cut the sweet potato into bite-size cubes. Place them into a saucepan and cover with water. Bring the water to a boil and then lower the heat and cook for about 5-7 minutes until fork tender. While the sweet potatoes cook, cut the red pepper into bite-sized pieces, chop the onion and mince the garlic.
4. Next, heat the oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for 3 minutes. Season with salt and pepper.
5. Now add the cooked sweet potato, red pepper, chickpeas (and/or black beans) and spinach.  Raise the heat to medium high and cook for about 5-7 minutes until spinach is wilted. Turn down the heat and add 1/2 cup (120 ml) of the homemade enchilada sauce, the juice of one lime, chili flakes, cumin and salt. Remove from the heat and set aside.
6. Cover the bottom of the baking dish with 1/2 cup (125 g) of the enchilada sauce. Place the wraps into the oven for 2 minutes until they are soft enough to fold without breaking. Put 3/4 cup (175 g) of  the sweet potato mix into each wrap and place them next to each other in the baking dish. If you did not already eat all of the left-over filling, place it on top of the wraps. Finally, cover the enchiladas with the remaining sauce.
7. Bake the enchiladas for about 20 minutes until heated through.
8. While the enchiladas bake, make the guacamole: Wash the cilantro, and dry it with a paper towel, then place it into a food processor. Add the pitted avocado, juice of one lime, and the sea salt.

Take the enchiladas out of the oven and serve with the avocado guacamole.

Enjoy!

The post Sweet Potato Chickpea Enchiladas appeared first on Heavenlynn Healthy.

I admit that there has been an insane hype regarding green smoothies the past year. But it’s actually really unfortunate that there has been so much negative press on them. Of course if you add a banana to your smoothies it contains a lot of sugar, but it’s definitely better than eating a snickers bar. I am a big fan of the green deliciousness, and I enjoy the smoothies as a healthy treat. Eating your greens raw as a salad can get boring and especially during the cold winter months I’d much prefer a hot meal over salad. Drinking a green smoothie a day is therefore a great way to add valuable nutrients to your diet without having to rely on salad. This recipe is one of my favorite smoothies and I actually eat it like a smoothie bowl because it is so rich and creamy.

   

If you live in America or England, lucky you, because you will probably be able to buy fresh spinach or kale all year around. If you live in Germany like me, then kale season is only from October until February so you need to rely on the frozen one. Kale is an amazingly versatile green, and its packed with goodness. Spinach is also one of the most nutrient-rich foods on the planet, so adding it to your smoothie is such a goodness-booster. The avocado in this smoothie is important because the fat is needed to absorb some of the vitamins. If you’re not sure about whether you will like this smoothie or not, just add some more banana to it to make it sweeter.

Health benefits:
– fiber (important for heart health, lowers cholesterol levels)
– manganese (for nerve health)
– 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 C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

Enjoy!

The post My favorite Green Smoothie appeared first on Heavenlynn Healthy.

When I was strolling over the local farmer’s market last Saturday, I immediately eyed the beautiful striped eggplants. I mean just look at them. I think they really belong to the most beautiful vegetables out there. They were almost too pretty to eat them!
I had some sweet potatoes left and amaranth from a granola recipe testing, so I decided to stuff these beauties with both the sweet potatoes and the amaranth. Since I am a big fan of sauces and creams, I added an avocado sauce which made the outcome amazing.

All you need for this recipe is amaranth, which is a gluten-free grain alternative also known as a “power grain”. It is widely known among athlets because it is commonly found in engery or protein bars. Amaranth is packed with protein, amino acids such as lysin which is important for healthy skin and bones, and minerals such as calcium, magnesium or iron. It is pretty great to add to your diet. In combination with the sweet potatoes and the avocado basil pesto, it is a real power dish that I am sure you will love.

Health benefits:
– calcium (important for bone, teeth, muscle and nerve health)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important to maintain bone integrity, manages blood pressure and cholesterol levels)
– fiber (important for heart health, lowers cholesterol levels)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin E (antioxidant against free radicals, prevents skin aging)
– vitamin K (important for blood clotting and healthy bones)

Ingredients:
Serves 4
– 2 eggplants
– 1/2 cup (100g) amaranth
– 1 ½ cup (375g) water
– 2 sweet potatoes (400g)
– 1 tbsp apple cider vinegar
– 1 tsp cumin
– 1/2 tsp cinnamon
– ½ tsp coriander
– ¼ tsp salt
– 3 tbsp olive oil

For the avocado basil pesto:
Ingredients:
– 2 ripe avocados
– 1 cup basil leaves (a large handful)
– two small handful of pine nuts
– 2 tbsp extra-virgin olive oil
– 1 tbsp apple cider vinegar
– salt

Preheat the oven to 200 degrees celcius (390°F). Then peel and cut the sweet potatoes into little cubes. Add them to a bowl with 1 tbsp of the olive oil, cumin, cinnamon, coriander and salt and mix well until the potatoes are completely coated. Place them on a baking sheet and bake for about 20 minutes.
In the meantime prepare the amaranth. Add the grains to a medium saucepan filled with the water and the apple cider vinegar. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Take off the stove and let it stand for another 20 minutes.

Now take the sweet potatoes out of the oven and add them to the amaranth.

Next, half the eggplants and take out the inner flesh with a spoon. Place the halves into one large or two medium baking sheets and bake for about 10 minutes.

In the meantime make the avocado basil pesto:
Simply take out the avocado flesh with a spoon and add it to a blender together with all the other ingredients. Blend until smooth and creamy. If your blender is not strong enough, add some water to make it blend easier.

Next, take the eggplants out, grease them with the remaining olive oil, then back into the oven for another 5 minutes. Take them out again, and fill their bottom with the sweet potato amaranth mix. Spread the avocado basil pesto on top and bake for another 5 minutes until everything is nicely soft and warm.

Sprinkle with some more pine nuts and enjoy!

The post Amaranth Stuffed Eggplants appeared first on Heavenlynn Healthy.

I have got to give credit to my boyfriend for this recipe. He actually surprised me with this soup one day. Since we are both addicted to sweet potatoes and beetroots, it was kind of a given that we would one day even it them in the liquid form. This Sweet Potato and Beetroot Soup with Blood Oranges is the best thing for a cold winter night. Not only does it warm you up, it is also extremely filling and provides you with many nutrients that the body needs during a long and cold winter. The sweetness of the sweet potatoes combined with the beetroot and the almost sour taste of the blood orange juice is simply heavenly. I’m sure you will love it just as much as we do.

Health benefits:
– calcium (important for bone, teeth, muscle and nerve health)
– folic acid (important for a healthy heart; prevents certain cancers)
– iron (important for healthy red blood cells that transport oxygen through your body)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin C (good for your immune system, tissue health)
– vitamin E (antioxidant against free radicals, prevents skin ageing)

Ingredients:
Serves 4 or 2 hungry
– 2 large sweet potatoes
– 1 large beetroot
– 3 blood oranges
– 1 onion
– 1 clove garlic
– 1 tbsp olive oil
– 2 cups (500ml) (gluten-free) vegetable broth
– ¾ cup (200ml) coconut milk
– 1 piece of ginger (about the size of a small thumb)
– salt and pepper to taste

Start by peeling and chopping the onion and the garlic. Then peel and cut the sweet potato and the beetroot into large cubes. Then slice the ginger (don’t peel it). In a large saucepan, heat the olive oil and add the chopped onion and garlic. Sauté for about 2-3 minutes. Add the sweet potatoes, beetroot, and ginger, and cook, stirring frequently, for about 10 minutes. Add the vegetable broth and let it cook, covered, for about 25 minutes. While the soup cooks, juice the blood oranges.

After about 25 minutes your kitchen should smell divine and the sweet potatoes should be easily broken down with a fork. Place the soup into a blender (you may have to do this in a few steps depending on the size of yours) and blend it until the soup is heavenly smooth. Put the soup back into the saucepan and heat it up again for 2-3 minutes on high heat. Then lower the heat and add the coconut milk and the blood orange juice. Season with salt and pepper. Serve with (gluten-free) bread.

Enjoy!

The post Sweet Potato and Beetroot Soup with Blood Oranges appeared first on Heavenlynn Healthy.

This recipe has quite a sentimental story behind it. I had this salad at my graduation dinner with my parents and some of my close friends in this amazing restaurant in Raleigh, North Carolina, called “Irregardless”. We had such an amazing night there, eating and dancing; it’s such a happy memory. The salad is probably the best thing I have ever eaten, so I tried to recreate it once I came back to Germany, so I can eat it whenever I want. Of course it is not nearly as good as the one they serve at “Irregardless”, but it’s still pretty tasty and amazingly colorful, and of course packed with lots of our favorite nutrients.

Health Benefits:
– calcium (important for bone, teeth, muscle and nerve health)
– 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)
– fiber (important for heart health, lowers cholesterol levels)
– iron (important for healthy red blood cells that transport oxygen through your body)
– manganese (for nerve health)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin B5 (important for energy production; lowers cholesterol and blood pressure)
– vitamin C (good for your immune system, tissue health)

I could go on and on, but you get the point: it’s pretty healthy.

Enjoy!

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