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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Nutella is probably my favorite food on a cheat day. I love it on bread, crêpes, pretzels, on everything. Even though my family has always led a healthy life, Nutella was always part of our breakfast. We all love it. No hazelnut spread can compete with it, nothing tastes like it, there is simply nothing like Nutella. As we all know, Nutella cannot really be considered healthy, but that’s ok because nobody is perfect and we can allow ourselves to eat it from time to time. If you’re such a big Nutella junkie like my family or my boyfriend, however, I am talking about going through one jar a week, then this healthy version of Nutella is perfect for you.

It is so creamy and sweet, nutty and chocolaty, and it even convinced the most sceptical Nutella lovers in my family. It is the best Nutella substitute you will find, and the best thing is that you can easily make it yourselves. All you need is a good food processor, hazelnuts, almond milk, maple syrup and a touch of vanilla. My favorite part is that it is also really good for you as it contains many important nutrients and minerals such as calcium, iron, magnesium, potassium, and zinc which actually make it an antioxidant power spread. The hazelnuts also contain the important vitamin E which is important for healthy skin, hair and nais. The tiny nuts also regulate the blood pressure, which is my excuse to indulge in my healthy nutella all the time. It’s really the perfect healthy guilt-free version of Nutella you will ever find.

Health benefits in this heavenly healthy Nutella:
– 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)
– mono-unsaturated fats (decreases risks for breast cancer, important for heart health)
– potassium (lowers cholesterol levels and blood pressure)
– vitamin B (lowers blood pressure, important for healthy nerves, and energy production)
– vitamin E (antioxidant against free radicals, prevents skin ageing
– zinc (important for growth, skin, and a healthy immune system)

Enjoy!

The post Heavenly Healthy Nutella 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!

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This is an amazing variation of my Best Hummus recipe. The taste of the roasted beets combined with the amazing flavor of chickpeas and tahini is simply divine. It is also really great on the eyes because it has this pretty pinkish color. My aunt told me that kids love to eat anything red so I’m sure that even kids would like their veggies with this hummus.

If you’re worried about the typical earthy taste of beets, I can assure you that the distinct hummus taste still prevails. For everyone who wants to add some extra iron into your diet (shout out to all ladies out there) this is your recipe. The chickpeas, tahini, and beetroot together are basically an iron bomb. Combined with the protein and fiber, it gives you so much goodness that you will hardly find in any other dip. Although it does take longer to make than the regular hummus, it is still a quick recipe that I am sure you will love.

Health benefits in this roasted beetroot hummus:
– 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)
– potassium (lowers cholesterol levels and blood pressure)
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– vitamin E (antioxidant against free radicals, prevents skin ageing

Enjoy!

The post Roasted Beetroot Hummus 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.

This pesto is a great dish to add the little extra to any meal. It has been my go-to pesto for quite some time now. I love it with zucchini noodles or simply as a spread on bread. It also a great addition to the Stuffed Eggplant with Amaranth main dish on my blog. It’s extremely easy to make and stuffed with goodness.

Health benefits:
– fiber (important for heart health, lowers cholesterol levels)
– omega-3-fatty-acids (prevents heart disease, lowers cholesterol and blood pressure)
– vitamin E (antioxidant against free radicals, prevents skin aging)
– vitamin K (important for blood clotting and healthy bones)

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

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 better.

Serve over (zucchini) pasta or spread it on (gluten free) bread.

Enjoy!

The post Simple Avocado Basil Pesto 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.

Hummus is one of my favorite dips. I like to enjoy it with fresh veggies, but I also love to spread it on bread. I used to buy hummus in the store, but realized pretty soon that the homemade one is not only a lot cheaper, but also tastier. This hummus recipe is so delicious, that I am sure you will go through your first batch in no time. I always double it because it never lasts long in my home. Fortunately, hummus is also really good for you. The chickpeas and the tahini are a great source of fiber and protein, which fill you up and give you enough energy to last for hours. So it’s a great addition to your lunch or afternoon snack. I also have an amazing tipp on how to make really creamy and fluffy hummus that tastes just like store-bought only much better.

Another benefit is that it only takes 5 minutes to make, so there is literally no excuse to not give it a try. All you need is a good blender so you will get a really smooth result, a cup of chickpeas, tahini, lemons, and some basil leaves. For those of you who do not know tahini, it’s a healthy paste made from sesame seeds. It has many health benefits such as potassium and iron, and it is one of the best sources of calcium and unsaturated (good) fats. Tahini gives hummus the special nutty taste, so it is essential to this recipe. It also has a very long shelf-live, so it is worth spending the money on it. With one glass of tahini you can make batches of batches of hummus, it really lasts a while. It also tastes super amazing in dressings or desserts. Recipes will follow soon. Now on to the best hummus recipe.

Health benefits from this hummus:
– protein (important for a healthy metabolism, immune systems, production of enzymes)
– fiber (important for heart health, lowers cholesterol levels)
– potassium (lowers cholesterol levels and blood pressure)
– iron (important for healthy red blood cells that transport oxygen through your body)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– calcium (important for bone, teeth, muscle and nerve health)
– vitamin E (antioxidant against free radicals, prevents skin aging)

Ingredients:
– 2 cups of chickpeas (soaked overnight or from a can)
– 2 tbsp extra-virgin olive oil
– 1/3 cup water
– 2 tbsp tahini
– juice of 2 lemons
– a touch of the zest (1/4 tsp)
– ½ tsp salt
– 1 tsp cumin (optional)
– 1 handful basil leaves (optional)

The first step is the most important one: Start my adding the oil and tahini to the blender and blend the two ingredients for at least 1 minute. This is the secret to get really fluffy hummus. If you skip this, then your hummus will not be as creamy and fluffy as it could be. Then add all the remaining ingredients to your blender or food processor and blend until the hummus is heavenly smooth. Store in an air tight container to keep it fresh for about a week.

Enjoy!

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