Happy Earth Kitchen

Happy Earth Kitchen ©

12 affirmations for growth, magic & purpose

blog, Happy Earth Kitchen

Happy_Earth_Affirmations_4

Our thoughts impact our energy, and our energy creates our reality. What we think we become… For me, my birthday feels like the perfect moment for reflection and goal setting. Each year I set new intentions for my new birth year, so I can start manifesting my wishes. If you are not into New Year’s resolutions (like me) you could consider birthday affirmations.  To provide a little inspiration, I’m happy to share mine here with you.

1. I practice SELFLOVE for I am whole and complete. Regardless of what I have or don’t have; regardless of how I look or don’t look and regardless of my successes or failures.

2. I radiate and attract love, trust and AUTHENTICITY.

3. I am ACCEPTING of what is and trust in the greater plan.

4. I open up my business Happy Earth by Spring 2017.

5. I always make ethical choices and run my business with INTEGRITY.

6.  I generate more income than before, simply by following my PURPOSE.

7. I help others where I can and GIVE selflessly.

8.  I connect to my tribe and have more meaningful, uplifting and EMPOWERING relationships than ever before.

9. I am FOCUSED and I complete my tasks effortlessly.

10.  I am clear and STRAIGHTFORWARD in my communication. I pay attention to my gut feeling and set boundaries when needed.

11. My main purpose is always NOURISHMENT when feeding my body and my soul. Whether it’s the food I eat, the books I read, or the people I surround myself with.

13.  Yoga (including meditation and deep breathing) is my daily PRACTICE.

14.  I OVERCOME my pcos, just as I overcame many other health issues in the past and become healthier, stronger and sparklier than ever before!

May your upcoming birthday bring you a year of magic, miracles and purpose.

Love, Yonca ~ manifested into this world on Jan 24, 1981

 

Happy Earth Kitchen ©

Chia Parfait: with Pumpkin-Whip & Persimmons

Desserts & Snacks, Happy Earth Kitchen, Recipes

Happy New Year!

The festive season is slowly coming to an end, 2017 is just within reach. For me it’s going to be a year of change, challenge and manifesting my dreams. I just signed the lease for my food shop & restaurant space. I’m stoked and terrified at the same time. Anyway, I thought pumpkin would be appropriate for celebrating the ending of Holiday Season and the beginning of new beginnings. This chia parfait with pumpkin whip and persimmons just hit the spot.

Happy Earth Kitchen ©happy_earth_kitchen_pumpkin_parfait_3

Ingredients (2 portions)

  • 3 cups rice milk
  • 2 tablespoons chia seeds
  • Vanilla extract
  • Half a pumpkin
  • 1 persimmon
  • Maple syrup to taste
  • Cinnamon
  • Walnut

Preparations

  • Preheat the oven to 180 C (360 F)
  • Remove the skin and seeds from the pumpkin and cut in cubes.
  • Place on a tray or baking dish, sprinkle some cinnamon and maple syrup on top.
  • Bake approximately 30 minutes (pumpkin should be soft. Depending on the size it can be a little more or less than 30 minutes)
  • Remove the tray from the oven and let the pumpkin cool down.
  • Puree the pumpkin with a fork or blender, slowly adding rice milk until you get a whip cream like consistency.
  • Add maple syrup to taste.
  • Puree a peeled (ripe) persimmon and place at the bottom of a glass.
  • In a separate bowl whisk 2 cups of rice milk with 2 tablespoons of chia seeds.
  • Gently pour on top of the persimmon layer, till just a few inches below the rim.
  • Put in the fridge for at least 2 hours, giving the chia seeds time to swell.
  • Top the parfait off with the pumpkin mousse and sprinkle some walnuts on top.

If you would like to help fund the Happy Earth Foodshop & Eatery, click here

 

With Love From the Happy Earth Kitchen

Happy Earth Kitchen ©

Tangerine Oats

Happy Earth Kitchen

 

Happy Earth Kitchen ©

It’s tangerine season. I bought them for one euro a kilo and I couldn’t stop at one kilo. They looked so fresh with those green leaves still on the stem. So I wanted to figure a way out to work through the kilos of tangerines I brought home. Juicing is always a good idea, but since the cold winter weather we are experiencing here in The Netherlands the past couple of days, I thought something warm, spicy and ‘oathy’ would be appropriate. I am a big advocate of eating plenty of whole raw foods, so cooking (especially) fruits is not really my thing. But since I’m running a food blog and since we have plenty of tangerines laying around, I thought, why not step out of my comfort zone a bit and give this one a try.

The cooking of the tangerines takes some time, about 60 min, so you can choose to prepare it in advance and add to your oatmeal the minute you feel like having breakfast. Cooking the tangerines is really the best part. The scent will make your house smell cozy and citrusy. If you’re not a fan of oatmeal you can always mix it up a little by serving the tangerine jam on coconut yoghurt, dress it up with some granola and you’re good to go.

Happy Earth Kitchen ©Happy Earth Kitchen ©

Happy Earth Kitchen ©

Recipe (2 persons)

Ingredients

For the tangerine jam

– 1 kg tangerines (peeled and sliced or pureed in the blender)
– 1 cup of water
– Coconut sugar (the amount is up to you)
– 2 teaspoons allspice

For the oatmeal

– 8 tablespoons oatmeal
– Couple of walnuts and / or other toppings
– 1 Fresh tangerine

Method
– Put all the ingredients for the jam in a pot
– Simmer with lid on for about 60 minutes. Check in between, you want it to be still nice and moisty.
– In the second part you’re going to add the oatmeal. You can either add the oatmeal straight in the pot, mix en cook it for 2-3 more minutes. Or you can prepare a plain oatmeal the way you like and use the jam as a topping.
– Transfer in a bowl or glass and top off with some nuts, seeds and fresh tangerines.

 

With Love From The Happy Earth Kitchen

Happy Earth Kitchen ©

Roasted Tomato & Black Lentil Soup

Happy Earth Kitchen

A duo of red and black

Years ago I was struggling with IBS so bad that I tried almost every single diet and theory out there in order to manage my symptoms. One of the things I discovered was that my digestion was very slow and if I’d eat late(r) at night, I would experience terrible bloat and pain, up to 16 hours after eating. So somewhere around 2002 I heard someone (It might have been Oprah J) talking about not eating after 7pm. I gave it a shot and experienced great relief (and the additional bonus of weight loss) in just a couple of weeks. Later in life I would learn that this is called intermittent fasting and has many more benefits than just helping me with my IBS.

So up until this day I try to eat early dinners in order to give my digestive system a chance to process all the food. Because of this, a little craving sometimes happens by the time I lay in bed. The upside is that along with the craving, lots of inspiration for new recipes comes. So imagine me laying in bed, fantasizing about food, having my recipe notebook ready on my nightstand so I can take notes whenever a good idea pops up.

This very recipe was born at one of those moments. Although I had then black quinoa in mind (better for digestion I must admit) I switched to black lentils when I found out I was out of quinoa and saw an unopened pack of black lentils sitting in the cabinet. And I’m glad I didn’t rush to the market to buy some quinoa, because the thick and rich texture of the lentils combined with the light and fresh taste of the tomatoes is a game changer. The recipe below makes a very dense, rich soup (almost a stew). If you prefer your soup more liquid, simply use more water or broth when boiling the lentils.

Happy Earth Kitchen ©

Happy Earth Kitchen ©

Ingredients:

– 1 cup black lentils
– 2 cups water or vegetable broth
– 1 kg tomatoes
– 2 red onions
– 2 sprigs rosemary
– fresh lemon juice
– black pepper
– pinch of salt
– coconut milk (optional)

Method:
– Roast 1 kg tomatoes with 2 onions and 2 sprigs rosemary on 180 C for 90 min (or until caramelized).
– Cook 1 cup lentils in 2 cups water or vegetable broth in 30 minutes.
– Set half of the lentils aside and puree the rest of it with a blender.
– Add some fresh lemon juice, salt and pepper to taste.
– Puree the roasted tomatoes in a blender.
– Serve the mashed lentils on one side of a bowl, add the pureed tomato roast on the other side.
– Serve 2 or 3 tablespoons of the whole cooked lentils on top for extra texture.
– Season it with any herbs of your liking and drizzle a bit of coconut milk on top to make it look fancy.

With Love From the Happy Earth Kitchen

 

 

Happy Earth Kitchen ©

Spiced Hot Snickers Smoothie

Desserts & Snacks, Happy Earth Kitchen, Juices & Smoothies, Recipes, Workout & Recovery

Vegan hot chocolate, smoothie style.

As someone who loves smoothies, but also as someone whose lips and fingers turn purple of eating smoothiebowls in winter, I decided to create a winter-friendly recipe that will bring you in the Holiday mood in no time. The recipe is simple, nutritious and tastes like an adult version of a Snickers bar. It’s high in magnesium, contains plant protein, good carbs and fiber. The spices stimulate your metabolism and blood flow. So yes, this recipe is not only a great after-outdoors-workout-snack, but is also a wonderful breakfast in bed option. Pick a chilly Sunday morning, put up some old crackling vinyl records and spoil your loved one with a good glass of Spiced Hot Snickers Smoothie.

Happy Earth Kitchen ©

Happy Earth Kitchen ©
Ingredients:

  • 1 ripe banana
  • 1 cup warm plantmilk ( I used unsweetened organic almondmilk)
  • 2 tablespoons cacao
  • 1 tablespoon natural peanut butter
  • 1 soaked date or 1 tablespoon maple syrup (optional)
  • 1 teaspoon winter spices of choice (I used a mix of cinnamon, nutmeg, cardamom and star anise)
  • As much as cayenne pepper as you can handle (a natural aphrodisiac)
  • Pinch of salt

Method:

  • Warm up the almond milk.
  • Put all the ingredients in a blender and blend until smooth.
  • Pour into a glass
  • If you have a milk frother, you can top it off with foam and more spices.


With love from the Happy Earth Kitchen…

 

Happy Earth Kitchen ©

Creamy Raw Kale Salad

Dressings & Sauces, Fully Raw, Happy Earth Kitchen

Happy Earth Kitchen ©

Biodynamic autumn veggies 

When I promised myself the other day to get out of my comfort zone and drive my way to a biodynamic farm to get the ingredients for my kale salad, I must admit, I was a bit resistant and my mind came up with all kinds of excuses to keep me in that zone of zones. Why not go to a whole foods market just around the corner of my house. Hmm it might start raining in a minute and also I have lots of things on my to do list, is it wise to spend all this time for a few groceries? Regardless of this murmuring, I just kept my promise and headed over to this wonderful farm about 24km from my house. When I got there, saw the farmersshop, touched the produce, stroke the animals and spoke to the farmer, my only regret was that I didn’t take the bike instead of the car. Quality always pays off and just like that I gathered beautiful autumn veggies for lunch and once back home, I made myself a nourishing kale salad with heirloom tomatoes, yucon, red onion, yellow beet, kalamata olives and a beautiful creamy tahini dressing and spent the afternoon with my husband watching movies, snuggling and ignoring the rest of my to do list.

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Happy Earth Kitchen ©

Ingredients:

Salad:
Green and purple kale
Tomatoes (preferably mixed varieties)
Yellow beet
Red onion
Yucon
Kalamata olives
Juice of half a lemon
Sea salt
Sesame seeds

Dressing:
2 tbsp Tahini
2 tbsp Lemon juice
2 tbsp water
Black pepper
Cumin
Sumac

Method:

  • Chop kale and massage with lemon juice and seasalt (and if desired some olive oil) for a couple of minutes until the leaves become tender.
  • Add tomato, beet, onion and olives.
  • Mix the dressing ingredients and add to the salad.
  • Serve with sesame seeds sprinkled on top.

 

With love from the Happy Earth Kitchen

Happy Earth Kitchen ©

Green Cilantro Hummus

Cooked Meals, Happy Earth Kitchen

Happy Earth Kitchen ©

Vegan is easy. Rawtill4 is easy. 100% raw vegan: that to me is the only thing not that easy. Although about 75-80% of my meals are actually raw vegan, the comfort of cooked meals is something I cannot deny. A stew on a cold winter day, a quick soup with leftover veggies, sharing a bowl of humus with family and creating super rich flavors with super cheap ingredients are highly valued things in my life. So here’s the simple recipe of my green oil free cilantro hummus. It’s nothing fancy, nothing groundbreaking, nor is it extravagant, but it sure is tasty, healthy and pure satisfaction.

Recipe

Ingredients
1 can (400 grams) of precooked chickpeas
2 tablespoons of tahini
Juice of 1 lime
1 garlic clove
A bunch of cilantro
1 teaspoon of cumin
Poppy seeds (optional)
Water for desired consistency

Method
Rinse chickpeas and tip into the food processor. Add all the other ingredients, except for the poppy seeds and process. Slowly add water during processing until desired consistency. Transfer into a bowl and sprinkle poppy seeds on top.

Serve as a dipping for raw veggies, as a spread on your flax cracker or if you want to give it a Mexican twist, go ahead and serve with corn tortillas and with jalapeño peppers and salsa on top.

 

With Love From The Happy Earth Kitchen

 

Sjoerd Booij Fotografie

Happy Earth Wedding

blog, Happy Earth Kitchen

LOVE

Surrounded by green, the color of life, energy, growth, and harmony. With the breath of life touching our skins and an abundant shower of sunshine. Right under the firmly rooted trees bearing sweet fruits. With our hearts vibrating to the buzzing of the earth. Amidst our dearest family and friends and accompanied by butterflies reminding us of those who are with us in spirit. With blessings, gratitude and with joy we promised to support each other, love each other and to grow together towards great things.

  Sjoerd Booij FotografieSjoerd Booij Fotografie


PRAY

Blessed with the Tryambakam and Gayatri mantra by our friend, our wedding officiant, to enlighten our minds and to restore health and happiness, making us realize that we are never separated from our immortal nature.

Om tryambakaṃ yajāmahe sugandhiṃ puṣṭivardhanam
urvārukamiva bandhanānmṛtyormukṣīya mā’mṛtāt

Om bhūr bhuvaḥ svaḥ
tát savitúr váreṇ(i)yaṃ
bhárgo devásya dhīmahi
dhíyo yó naḥ prachodayāt

Sjoerd Booij Fotografie


CREATE

Bouquet, boutonnieres, hairpiece and decorations: self made with love, devotion, good energy and prana. Using sustainable materials, filling the babybreath bouquet with olive branches from mum’s garden. Using lavender and biodegradable paper as confetti, making our own dreamcathers to guide good dreams through the feathers towards us. Pure energy is a spiritual power. It is never lost nor wasted.

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

 

TOUCH

I held many things in my hands. With my hands I’ve created, caressed, nourished, prayed, held and let go. I’ve manifested strength through my hands and expressed softness… On my feet I’ve walked many paths. I wandered, I got lost, I stood tall, I ran, I danced… With traditional patterns and natural colors applied with love, care & craftmanship I celebrate all my body has done for me and the way it took care of me.

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

 

EAT

Food is celebration, food is nutrition, food is nature, food is nurture. Food gives comfort, it connects and brings joy. Food tells a story. Heritage, culture, ethics and love are to be found in the food we eat and in the way we eat it. Finding new ways, creating new traditions, reinventing old ones and inspiring others with plantbased, seasonal, local colorful foods is bliss.

Sjoerd Booij FotografieSjoerd Booij FotografieSjoerd Booij FotografieSjoerd Booij FotografieSjoerd Booij Fotografie

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

 

GIVE

Kindness in giving creates love. Instead of traditional favors we have made a donation to drill a water well in one of the poorest areas of Bangladesh, to provides clean water for an entire village. Our dream is a world where no one is dependent on charity.

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

Sjoerd Booij Fotografie

 

Location: In de Kas
Photography: Sjoerd Booij
Henna: Toko Mehndi
Food: Spice Manu Factory
Raw vegan wedding cake: Sharp Sharp
Wedding favors: Max Foundation
Dress: Rara Avis
Hair & Make up: Yuliya Almetova

Full article in Dutch and for more eco wedding inspo: The Perfect Wedding

 

With love…