Recipes

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 ©

Warming Persimmon Holiday Juice

Fully Raw, Juices & Smoothies, Recipes

Happy Earth Kitchen ©

Keep Juicing, but stay warm

The proof that juices are not just for Summer is in this recipe. Winterfruits persimmon and tangerines, raw sweet potato and warming cinnamon makes this recipe a wonderful choice for the Holiday Season. I’m totally hooked on this one and I think it might end up on our Christmas Breakfast menu. If you have a good quality juicer, you will get a beautiful thick juice, which almost has that latte feel. Sweet Potato Juice is a good source of Vitamin C, Calcium, Potassium, Vitamin E, Iron, Copper and Folate Acid. The cinnamon stabilizes blood sugar levels (hence reducing sugar cravings) and persimmons are just persimmons… the loveliest, juiciest, sexiest winter fruit I know.

I made a juice video the other day with 3 different juice recipes, including this one.
Enjoy watching and find the recipe below.

 

Recipe (500 ml / 2 servings)

  • 6 tangerines peeled
  • 1 sweet potato raw
  • 1 or 2 persimmon
  • Cinnamon powder and/or a cinnamon stick

Run everything through a juicer and serve with cinnamon.

 

With Love From 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.

happy_earth_kitchen_kale_salad_9

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

 

Happy Earth Kitchen ©

Breakfast Froothie

Fully Raw, Happy Earth Kitchen, Smoothiebowls

Froothie • noun • A Frozen Fruity Breakfast Smoothie
~
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 ©

Alkalizing green super juice

Fully Raw, Juices & Smoothies, Recipes

Morning Elixer

After a 5-day Tuscany trip with lots of sightseeing, an intense bike tour and gorgeous Tuscan meals, we’re back to the comfort of our own home and our own kitchen. Although the food I enjoyed was good, fresh and vegan with lots of raw fruits and veggies, there was also room for indulging in artisan bread, fresh pasta, an occasional wine and even vegan chocolate gelato (who could say no to that). I figured I could give my digestive system a rest and replenish my body with micronutrients to counter the effects of some of the inflammatory foods of the past days. So this morning I made a big batch of my alkalizing green super juice, divided them into smaller portions and popped a week worth of morning juice in the freezer.

Green juices in the morning are a great way to get your vitamins, minerals, antioxidants, phytochemicals and enzymes in. Since the fiber is removed, it will go straight to your system without having to be broken down and without requiring energy for digestion. This will rejuvenate and energize you. The alkalizing, anti-inflammatory and detoxing properties of the ingredients will clean out and balance your body and boost your immunity.

Happy_Earth_Kitchen_GreenJuice_2

So the next couple of days I will start my day with this elixir. The only thing I have to remember is to get a bottle out of the freezer before going to bed and then mix it with some fresh coconut water in the morning.

Cheers to greens!

Ingredients:

Cucumber
Fennel
Lemon
Apple
Leafy greens (I used swiss chard and dinosaur kale)
Ginger
Coconut water to top it off (optional)

Run all the fruits and vegetables through a juicer and top it off with some fresh coconut water or ice cubes.

 

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…