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Happy Earth Kitchen

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Breakfast Froothie

Fully Raw, Happy Earth Kitchen, Smoothiebowls

Froothie • noun • A Frozen Fruity Breakfast Smoothie
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Happy Earth Kitchen

I am absolutely in love with Summer and particularly Summer fruits, but as the days of sun, sand and salt slowly are making place for chilly nights and crisp air, I naturally start to crave winter fruits. After not eating oranges for a good 3 months, I’m really excited to soon have them back as a staple in our kitchen. Call me crazy, but one of my favorite Winter breakfasts is 3 fresh oranges with a good amount of cinnamon sprinkled on top. What pumpkin spiced latte is for most people, is orange with cinnamon for me.

So with the excitement of oranges in mind yet not wanting to let go of Summer, I thought I dive in the kitchen and prepare myself a wonderful “froothie” (or smoothie bowl as you wish) with still a touch of Indian Summer and a pinch of  Fall…

Happy Earth Kitchen ©

Recipe

Ingredients
– Banana
– Mango (either the mango or the banana has to be frozen)
– Orange peeled
– Cinnamon to taste

Toppings (feel free to use your own favorite toppings):
– Fresh fruits
– Crispy fruit chips (orange, mango and coconut) of the brand Natural Sins
– Flaxseed

Method:
– Blend all the ingredients (except for the toppings) preferably in a food processor or blender.
– Transfer to a bowl or plate
– Top with fresh fruits and nice and crispy toppings.

With love from the Happy Earth Kitchen

 

Happy Earth Kitchen ©

raw pad thai

Fully Raw, Happy Earth Kitchen, Recipes

Happy Earth Kitchen ©

Pad Thai the Raw Vegan way

I just love the simplicity of a raw vegan lifestyle. Eating a huge papaya for lunch, snacking on dates or having a smoothiebowl for dinner really can make my day. But when I crave comfort food while keeping it raw, I whip up this epic RAW PAD THAI. It’s rich, savory and it brings back memories of my backpacking trip through Thailand.

In this recipe I use kelp noodles. Kelp is basically a seaweed and is full of nutrients, fat free, glutenfree and fits within a raw vegan lifestyle, but you’re welcome to use zoodles or any other noodles of your choice. I mix the noodles with colorful veggies and sprouts, dress it with a beautiful raw nut butter mixed with Asian herbs and spices, then top it off with chopped raw peanuts, coriander and spicy red chili peppers. There you have it, the secret to this epic RAW PAD THAI is not a secret anymore.
You’re welcome…

Recipe
4 portions

Ingredients

Base
1 pack kelp noodles (340 grams)
1 carrot julienne or spiralized
1 cup red cabbage shredded
100 gram bean sprouts
1 spring onion cut into rings
handful of fresh coriander chopped

Dressing
Raw peanuts or raw almonds
A slice of ginger
Juice of 1 lime
1 clove garlic
6 soaked dates
1 teaspoon raw coconut oil
1 teaspoon cayenne pepper
½ a teaspoon black pepper
1 teaspoon tamari (optional)

Topping
Red chili peppers chopped
Handful of raw peanuts chopped
Fresh coriander

 

Happy Earth Kitchen ©

Method:

Step 1: Prepare your own raw peanut butter or almond butter with the use of a food proccesor. Be aware that this process takes time. Be patient, meanwhile you can do all the chopping, do the dishes or call a friend who you haven’t talked to in ages. Cause really, this step takes time.
*tip: make more and keep the leftover peanut butter in a glass jar in your fridge to enjoy over the next week. If you don’t want to get in the trouble of making your own, go ahead and buy a high quality nut butter from the store.

Step 2: mix 2 tablespoons of the nutbutter with all the other ingredients for the dressing in the foodprocessor for about 2 minutes.

Step 3: Drain the keplnoodles, transfer into a mixing bowl and mix with dressing. You might want to use your hands to make sure the noodles are evenly coated with the dressing.

Step 4: Add the carrot, cabbage, sprouts, spring onions and coriander to the bowl and toss gently.

Step 5: Serve the disch in separate bowls or plates and top off with peppers, chopped peanuts and some fresh coriander.

With love from the happy earth kitchen…

Happy Earth Kitchen ©

Vegan Easter Brunch Menu

Cooked Meals, Fully Raw, Happy Earth Kitchen

Happy Earth Kitchen ©

Honoring Life

Spring: the season of renewal, hope and growth. New life emerges from plants and trees, baby animals are born and we feel energized with longer days and the warming sun. Easter is one of the first holidays of this season and a perfect opportunity to spend time with our loved ones, to celebrate nature and new life and to respect this life by choosing plant based Easter menus. I know that when most people think of Easter, they think of eggs, but I promise that you can create a perfect, joyous, colorful Easter menu, without the eggs, the butter, sugar and dairy. It will not only be absolutely healthy and pretty, but also guilt-free and cruelty-free.

Healthy, Colorful & High Raw Brunch Menu

Chia Parfait with plant milk and fresh fruits
Raw salad with red cabbage, blackberries and hazelnuts
Fennel Orange salad with brown rice
Spring Rolls with mango and a peanut butter dipping sauce
Bottles of Mint & Fruit infused water
Lots of herbal tea
Fresh Fruits

 

Recipes

Overnight Chia Parfait with plant milk and fresh fruits

– Blueberries fresh or frozen
– Plant milk of choice I used rice milk
– Rolled Oats
– Chia seeds
– Fresh Fruits of choice diced

Put blueberries in the bottom of a couple of jars or glasses
In a separate bowl mix rice milk, rolled oats and chia seeds
Pour into jar, on top of the blueberries
Place in the fridge overnight
Top with different kinds of fruits the next day

Happy Earth Kitchen ©

 


Raw salad with red cabbage, blackberries and hazelnuts

– Greens
– Red cabbage shredded
– Blackberries
– Pear sliced
– Hazelnuts
– Balsamic vinegar

Cut, mix, toss. Done!

Happy Earth Kitchen ©

 

Spring Rolls with mango and a peanut butter dipping sauce

– Get recipe here

Happy Earth Kitchen ©

Fennel Orange salad with brown rice

– Fennel sliced and lightly grilled in the oven
– Orange peeled and sliced
– Brown rice cooked
– Pomegranate seeded 

Place the cooked brown rice on a plate and arrange the other ingredients on top of it. Drizzle with a dressing of tahini, lemon juice and some raw agave syrup.

Happy Easter!

Happy Earth Kitchen ©

 

With Love From The Happy Earth Kitchen.

Zucchini spaghetti with raw vegan pesto sauce

Fully Raw, Happy Earth Kitchen, Recipes

HappyEarthKitchen_Courgetti6

It comes in different names: zoodles, zucchetti, courgetti to name a few. However you call it, the zucchini spaghetti is an indispensable dish of the raw vegan cuisine, simply because it is so much more than just a salad (and let’s be honest, many people still associate ‘salad’ with raw veganism). Zucchetti has that comfort food feel without the empty calories and is packed with micronutrients. Since it’s not heated, it contains digestive enzymes which enhance nutrient absorption, gut health and longevity.

To me portion control is not an option. I’m not the type of person that eats 6 small meals a day on fixed times. I believe in intuitive eating and being in touch with your hunger cues. So I eat when hungry and until full. That is one of the reasons why plant based eating and particularly raw vegan eating feels like a blessing to me. It fills, it nourishes and you can hardly overdo it, because of the fiber and water content in raw fruits and vegetables.

I wanted to share this recipe because I make it quite often, but somehow it never ended up on my website. It’s not the most innovative recipe, but it is creamy, tasty, and literally ready in under 5 minutes. To keep it raw vegan, the Parmesan from the traditional recipe is replaced with avocado, not only is it a cruelty-free alternative, but also a more nutritious one. And I don’t use olive oil because the naturally occurring fats in the avocado and pine nuts are plentiful. It’s nice to play around with the plating and see if you can make the zucchetti look fancy, but to be honest, most of the time I make myself a messy big big bowl (never skimp on the toppings) and enjoy it without the notion of portion control.

Happy Earth Kitchen ©

Happy Earth Kitchen ©

Recipe

Serves: 2 regular or 1 big portion.
Allergens: dairy-free, gluten-free, soy-free
No sugar & no added oils.

Ingredients

For the base
1 zucchini
6 cherry tomatoes cut in quarters
a couple of olives sliced
a handful of arugula or other (micro)greens

For the pesto sauce
1 avocado
A good bunch of basil
30 grams pinenuts
juice of half a lemon
black pepper to taste
optional: 1 clove of garlic and salt

Equipment
Spiralizer, foodprocessor of blender

Watch the video or read the directions below. 

Directions

– Make zucchini spirals using a spiralizer. (If you don’t have a spiralizer you can use a peeler. Slice the zucchini lengthwise with the peeler, then cut strands with a knife).
– Put all the ingredients for the pesto sauce in a food processor and mix until desired texture (I like mine a bit chunky).
– Mix the zucchini spirals and the sauce in a big bowl.
– Divide the spaghetti into 2 equal portions and garnish with cherry tomatoes, olives, arugula or other greens.

Note:
1. Opt for organic ingredients.
2. If you prefer a warm dish you can always lightly steam the zucchini spirals before mixing it with the sauce or you can use regular spaghetti.

 

With Love from the Happy Earth Kitchen.

Happy Earth Kitchen ©

24 Hour VEGAN guide Istanbul

blog, Happy Earth Kitchen

The mega city Istanbul is not one to be discovered in 24 hours, but if that’s all you have, or you just want to get a glimpse of how to go vegan for one day in Istanbul, then it might be fun to take this little tour I’ve put together. Since the city is huge and traffic can be horrendous, I’ve limited this 24-hour vegan journey to the Beyoglu district.

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The Karaköy Neighbourhood in the Beyoglu district

10.00 am / Breakfast
Bi Nevi Deli: A plant based, gluten free start of your day.

Turks have a strong and extensive breakfast culture. Traditionally you will find anything from olives, tomatoes, cucumber, fresh herbs, different kinds of cheese, eggs (different ways), local salamis and hams, honey and homemade jams and even different kinds of böreks (pastries), especially if it’s the weekend. So this offers a lot of vegan AND non-vegan options for people with a big appetite in the morning. Simit, the Turkish sesame bagel (go ahead they’re vegan) and a small but strong glass of black tea are the indispensable basics of the breakfast table. If you want to dive in this Turkish breakfast culture, almost every café or restaurant in Istanbul offers a breakfast or brunch buffet. But if you prefer to keep it 100% plant based, gluten free and/or raw you should definitely pay a visit to Bi Nevi Deli’s plant based kitchen in revitalized ‘hipsterville’ Karaköy, one of the neighborhoods of the Beyoglu districts. On Sundays Bi Nevi Deli offers an unlimited brunch buffet with both raw and warm dishes like chia parfait, raw vegan nut cheeses, tofu scramble, guacamole, veggies, gluten free bread and more. On the a la carte menu you will find dishes like spring rolls, gluten free sandwiches, soups, salads, burgers and raw vegan Pad Thai and courgettini.

HappyEarthKitchen_BiNeviDeli_1

Bi Nevi Deli’s Glutenfree sandwich

HappyEarthKitchen_BiNeviDeli_2

Bi Nevi deli’s Brunch Buffet

 

1 pm / Lunch
Dandin Bakery: Turkish cuisine inspired lunch in a vintage-design inspired setting.

 Karaköy, one of the oldest waterfront neighborhoods of Istanbul was for years a rough, not so pleasant area with shabby hardware shops. After the opening of Istanbul Modern (Museum of Modern Art) in 2004, things took a turn and the neighborhood underwent a serious revitalization with unique coffee shops, boutiques concept stores and the establishment of the cultural institution SALT Galata. SALT Galata hosts exhibitions and events and has a library and archive for public use. It is located in the historic Ottoman Bank, which alone makes it worth a visit. With all these attractive places in the area, you have plenty of time to kill between lunch and breakfast. Pay a visit to Istanbul Modern or SALT Galata, or shop your heart out at charming boutiques (don’t skip the French passage). Stroll around and sip on a hipster latte or a traditional Turkish coffee. Then around lunchtime take your seat at the cute, vintage inspired Dandin Bakery, which is (obviously) owned by a designer duo, and treat yourself to a delicious healthy lunch. The menu, which is strongly inspired on the Turkish cuisine, changes weekly and has vegan options, (or vegetarian dishes, that can be ‘veganized’ upon request). Pair it with a homemade lemonade or a green smoothies to refuel after shopping. Ugh, life is hard don’t you think…?

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Smoothies & Lemonades at Dandin Bakery

 

4 pm / Snack
Streetfood: Fresh Juice & Roasted Chestnuts.

After Karaköy make your way up hill to the artsy neighborhood Galata. Although Galata is Karaköy’s neighbor area, you’ll experience a clear shift from hipster to alternative, with ateliers and shops of Turkish fashion designers, vintage shops, record and music shops, cafes, bars, of course the Galata Tower and… oldschool juice bars! ‘Oldschool’ because they’ve been here before the juice craze hit North America and Europe. So don’t expect the California style hip juice bars, with the advanced slowjuicers, hipster baristas, fancy bottles, funky ingredients and superfood supplements. Nope, none of that. Instead expect a fruit and veggie kiosk with a conventional juicer, plastic cups and fair prices, a perfect afternoon pick me up if you ask me. Also, depending on the season you’re visiting Istanbul, you will find roasted chestnut or cooked and roasted corn as a typical streetfood on almost every corner of the street. I recommend you make your way to the famous carfree Istiklal Street in the Taksim area and enjoy some roasted chestnuts as you walk by the nostalgic tram and do some shopping and exploring while walking all the way to the Taksim Square and Taksim Gezi Park.

Afternoon pick me up: Roasted Chestnuts & Fresh Juice.

Afternoon pick me up: Roasted Chestnuts & Fresh Juice.

 

7 pm / Dinner
Journey Istanbul: Sit back, relax and indulge in Journey’s health foods.

The neighborhood Cihangir in the Beyoglu district is a 5 minute walk from Taksim square. Cihangir is a bohemian neighborhood where artists and intellectuals live, a place that still has that authentic Istanbul feel (you might associate it with Paris). Restaurant Journey in this neighborhood is one of those places that is laidback, yet well designed. Hip, yet never hipster. There is wifi but also a bookcase with works of different international authors. Journey has a professional staff and an extensive, fresh, seasonal and not overpriced menu. The menu is not exclusively vegetarian/vegan, but there are many wonderful options that are both original and healthy, with plenty of vegan side dishes and even (raw) vegan desserts, not to mention you can have cocktails, as well as green smoothies. The best part is that Journey is open for breakfast lunch and dinner, but since I suggested it as a dinner destination, below I share only the vegan options on their dinner menu.

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Journey Cihangir’s Green Menu


Journey Istanbul’s Vegan dishes on the dinner menu:

Salads & Mains
baby lettuce salad
crispy baby lettuce, radish, jerusalem artichoke, celery stick, chive and dressing of your choice.
warm potato salad
Sprouted lentils, parsley, coriander, arugula, potatoes, dressing to your choice.
root vegetable salad
Grated, carrot, radish, cabbage, jerusalem artichoke, parsley, dressing to your choice.
mediterranean platter
Humus, beetroot sesame paste, tomato pesto, quince , crispy flat bread.
veg pasta
Durum wheat or whole wheat penne with fresh basil and arugula pesto.
fresh green vegetables with pine nut and quinoa
Green bean, broccoli, brussel sprouts, spinach and quinoa in coconut oil.

Sides
• Oven baked baby potatoes
• Homemade French fries
• Green leaf salad
• Spinach, green beans, broccoli, Brussel sprouts
• Quinoa cooked with coconut oil
• Potato puree with mustard seeds

Desserts
• Vegan dark chocolate beetroot cake
• Raw vegan gluten free chocolate muss
• Raw vegan gluten free chocolate cake
• Raw vegan cheesecake

Happy Earth Kitchen ©

Journey Cihangir’s Vegan Chocolate Beet Cake


1 am / Late night snack
Cigköfte and Kumpir: Starchbased, low fat, vegan fast food!

After dinner you might want to experience a bit of Istanbul’s nightlife. In the Beyoglu district alone there is plenty to discover, whether you like jazz or pop, electronic or some traditional Turkish entertainment. It doesn’t matter if it’s a Saturday or Tuesday night, Istanbul doesn’t sleep and neither should you. And I bet after all the dancing, laughing and enjoying you will be hungry. Again. What about Kumpir, a traditional fast food snack of baked potato with yummy toppings like olives, pickles, tabouleh etc. (make sure you ask them not to mash the potato with cheese and butter and be aware that they also offer non-vegan toppings). Another wonderful option is Cigköfte (pronounced chi-kofta), originally (fully raw) meatballs with raw bulgur and raw meat, but because of health regulations the meat is replaced by mashed potato. You can have them straight up or wrapped in a tortilla. Both the Kumpir and Cigköfte are satisfying, starch-based and vegan. Yummy!

Istanbul by Night

Istanbul by Night

 

With Love From the Happy Earth Kitchen

 

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Digestive Anti Bloat Smoothie

Fully Raw, Happy Earth Kitchen, Juices & Smoothies

Happy Earth Kitchen ©

Start your day with a habit that boosts digestion & beats bloat

In order to prevent bad digestion and to promote the absorption of nutrients, we should take plenty of time to chew our foods. But sometimes we are in a hurry, are impatient or just a bit lazy. At those moments we can help nature a little by mechanically breaking down food with the use of a blender. Blending makes the absorption of foods easier and (as opposed to cooking) maintains living enzymes, which are essential to digestion and cellular health. Add picking and combining foods that have the most positive impact on your gut and and you’re just one step away from boosting metabolism, working toward less bloat, and having a flat(ter) belly.

Raw fruits and vegetables are packed with fiber, micronutrients and living enzymes, so you can’t really go wrong with a smoothie. However, there are some important details to know and some key ingredients to consider. In the end it’s all about single-mindedly creating the ultimate elixer. Let me share my bloat beating, digestion promoting formula with you!

Digestive enzymes + Lauric Acid + Prebiotic food = Digestive Anti Bloat Elixer

  1. Digestive enzymes to break down food
    Pineapple, Papaya & Mango
    Papaya, Pineapple and Mango contain digestive enzymes. Moreover papaya has a strong capacity to destroy intestinal worms (eeks!), especially the seeds, so do include a bit of the seeds in your smoothie.
  1. Lauric Acid to kill parasites
    Young coconut meat
    Young coconut meat has a jelly-like texture and is the most nutritious form of coconut. In the Netherlands it is sold frozen at Asian supermarkets. Young coconut meat feeds the good bacteria in the intestines and helps regulating digestion. It contains Lauric Acid, which our body converts into Monolaurin (coconut being the richest source after breast milk). Monolaurin kills disease causing bacteria, virus and fungi and intestinal parasites. If getting hold of young coconut meat is difficult, go for coconut water instead.
  1. Prebiotic properties to grow good bacteria
    Bananas & Mango
    For proper bowel function (whether it’s constipation or diarrhea) bananas and mangoes are an excellent choice because of their high content of fiber and electrolytes. Furthermore, bananas & mangoes have prebiotic properties, which help the growth of good bacteria in the guts. Makes sure the bananas are ripe, for they will digest easier, contain higher levels of anti oxidants and as they’re fully ripened will produce TNF, a substance that has anti-cancer qualities.
  1. Avoid
    Knowing what you should eat is as important as knowing what you should avoid. To be blunt we could say that a super healthy habit makes little sense if you’re living on junk the rest of the day. Anyone who cares for their health or experiences digestive problems like constipation, diarrhea, bloat, gas or cramps should pay attention to proper food combining and avoid (or at least drastically reduce their intake of) soy, dairy, gluten, alcohol, fatty foods like oil and meat, caffeine, soft drinks, refined sugar and artificial sweeteners.

Watch video/and or get recipe below.

Recipe
Serves: 1 big or 2 smaller portions
Diet: raw vegan

Ingredients
2 Bananas
1 cup pineapple (preferably fresh, but frozen is fine too)
½ a mango (preferably fresh, but frozen is fine too)
½ a Papaya
1 cup of young coconut meat or coconut water

Method:
You can just put all the ingredients in the blender and mix until smooth, or you can make the layered version as shown in the video.

  • Layer 1: 1 banana, 1 cup pineapple, 1 cup young coconut flesh (along with the fluid).
  • Blend until smooth and pour halfway up the glass.
  • Layer 2: 1 banana, ½ a mango, ½ a papaya, bit of water if needed.
  • Blend until smooth and top up the glass.

Note: If you’re suffering from Fructose Intolerance I believe you can still benefit from this elixir. I suggest to just leave the mango out, since it’s on the high FODMAP list.

Recommendation: If you want to learn more about digestive health I recommend the book Gutbliss, an insightful, practical and easy to read roadmap to good gastrointestinal health by integrative gastroenterologist Dr. Robynne Chutkan.

With Love from The Happy Earth Kitchen

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Chocolate Covered Pumpkin Spice Balls

Desserts & Snacks, Happy Earth Kitchen

Happy Earth Kitchen ©

Seasonal eating part II

Dutch schools are on their autumn break this week. It’s the week of stores showing the first signs of Christmas and the time of pumpkin spiced Dutch specialties like ‘speculaas’ and ‘kruidnoten’, very popular throughout the Sinterklaas season. Which season..? Well three weeks prior to Christmas, we commemorate the death of Saint Nicholas, you know the historical person behind Santa Claus. But because kids are made believe he’s real and alive, we tell them that we celebrate his birthday instead. Either way, it is an exciting time for both kids and adults filled with presents and very yummy season-appropriate treats, but unfortunately most of those treats are highly processed and have low to no nutritional value.

So with the current Autumn break, the approaching Sinterklaas season and with Halloween in less then 2 weeks, I wanted to create a season appropriate guilt-free treat you and your kids can indulge in. My Chocolate covered Pumpkin Spice Bliss Balls have that seasonal taste, are fun to make (engage your kids, they’ll love it) and are a nutritious source of energy.

Recipe

Serves: makes about 10 balls
Allergens/diet: refined sugar free, no added oils, dairy-free, vegan // contains gluten & nuts

Ingredients

Happy Earth Kitchen ©

Ingredients for step 1
¼ small size pumpkin cut into cubes
1 tbsp of water
1 tbsp Pumkin Spice (Speculaaskruiden)
Ingredients for step 2
½ cup dried mulberries
¾ – 1 cup rolled oats
1 tbsp natural nut butter
Orange zest
Vanilla
Pinch of salt
Optional: a teaspoon of curcuma to boost color.
Ingredients for step 3
High quality vegan dark chocolate

Method:

Step 1
– Preheat oven at 180C (350F).
– Cut pumpkin into cubes and place in an oven dish.
– Mix 1 tbsp of water with pumpkin spice and pour over pumpkin.
– Roast pumpkin for 1:15 min until soft and caramelized.
– Let cool down before proceeding.
Tip: You can prepare the roasted pumpkin ahead of time, it can be kept in the fridge safely for 3 days.

 Step 2
– Place oatmeal in food processor and pulse into a fine meal.
– Add roasted pumpkin (about 1 cup after roasting) and all the other ingredients listed in step 2 in food processor.
– Process until a dough-like ball forms. If the dough is too hard or too soft, you can always add a bit of water or some extra oatmeal.
– Take the dough out and roll into walnut sized balls.

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Step 3
– Melt chocolate au bain marie.
– Place balls on a plate or tray with baking sheet and drizzle with melted chocolate and/or cover completely.
– Pop them in the fridge for a couple of hours for the chocolate to harden and the dough to set.

If you don’t want to get into the hassle of melting chocolate you can also roll the balls in finely chopped almonds, but trust me, the chocolate really makes the difference here and will be worth the hassle.

With Love from The Happy Earth Kitchen

Happy Earth Kitchen ©

3 Ingredient Green Juices

Fully Raw, Happy Earth Kitchen, Juices & Smoothies

Quick, Clean, Green.

Sometimes I want to make myself a quick and easy green juice, but then I start overthinking and complicating things. Especially when it’s the end of the week, I think about my empty fridge and about what the perfect combinations were again. I decide doing a hit and run to the grocery store, but then I feel too busy, too lazy or I have some other kind of excuse. And when I finally start juicing with leftover veggies, I always end up throwing some carrots or beets in, because they happen to lie around there anyway. And then I realize I was supposed to make myself a green juice, so I look up some recipes online while sipping on my orange/brownish creation, promising myself to remember this wonderful 7-ingredient recipe I just came across for the next time. And as you may guess, by the time next time arrives, I either have forgotten about the recipe, or I am out of ingredients and then the whole thing starts over again.

Long story short, because I can imagine I am not the only one suffering from green juice dementia or green juice laziness, I decided to come up with three recipes with only 3 (not too exotic) ingredients with the potential to become classics in my kitchen and maybe in yours too. I’m writing these down and pinning them on my fridge door. You can too of course or even print out the visual below. Helps with dementia 😉

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Recipes

  1. Classic
    Apple
    Cucumber
    Spinach
  1. Fresh
    Pineapple
    Celery
    Mint
  1. Sweet
    Pear
    Kiwi
    Kale

If you don’t have a juicer, you can use a blender and make green smoothies instead. Just ad a cup of water to the recipe and you’re good to go!

With Love From The Happy Earth Kitchen.