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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.


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

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


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


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


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



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



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



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…

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 ©


– 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

– 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.


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!


Leafy greens (I used swiss chard and dinosaur kale)
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…

4 portions


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

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)

Red chili peppers chopped
Handful of raw peanuts chopped
Fresh coriander


Happy Earth Kitchen ©


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



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.

Happy Earth Kitchen ©

June 12 – Happy Earth Kitchen @ The Dutch Raw Food Festival


Come Dance. Explore. Feel Good. Taste. Connect. Nourish Your Body. Be Free. 

I am happy to announce that the Happy Earth Kitchen will be participating in the Dutch Raw Food & Lifestyle Festival on Sunday June 12th in Amsterdam. A chance to taste the Happy Earth Kitchen foods and other raw foods, to meet like-minded people and to learn more about the Raw Food Lifestyle.

Market hours: 11 a.m. – 7 p.m.
Workshop hours: 11 a.m. – 6 p.m.
Tickets: presale €9,-, at the door €11,50, workshops €5,-.
Location: Boerderij Langerlust, Provincialeweg 24, 1108 AB Amsterdam

Find & Like the festival’s Facebook page
More info about the festival on their website

Zucchini spaghetti with raw vegan pesto sauce

Fully Raw, Happy Earth Kitchen, Recipes


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 ©


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


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

Spiralizer, foodprocessor of blender

Watch the video or read the directions below. 


– 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.

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.

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