Happy Earth Kitchen - Happy Earth Kitchen

11 januari 2016

RAW VEGAN 5-course dining experience

By Happy Earth Kitchen (Yonca) | events | 2 Comments

PAST EVENT

March 5, 2016
Happy Earth POP UP
100% RAW VEGAN 5-course dining experience

On March 5th, 2016 guests were welcomed at the unique atmosphere of the 18th century Soda Factory and were offered a 100% raw vegan menu. The 5-course menu was designed to nourish the body on a cellular level with high quality, whole foods, while contributing to fair societies and a healthy planet.

: Happy Earth Pop Up

: Happy Earth Pop Up – picture HTSPT Rotterdam

: Happy Earth Pop Up

: Happy Earth Pop Up – picture HTSPT Rotterdam

: Happy Earth Pop Up – picture HTSPT Rotterdam

With Love from the happy Earth Kitchen

16 december 2015

Jan 10 – RAW Detox Workshop

By Happy Earth Kitchen (Yonca) | events | 2 Comments

PAST EVENT

January 10, 2016
Happy Clean Year – RAW Detox & Reset Workshop
Rotterdam

The Happy Clean Year Workshop was all about resetting the body after the Holiday Season. The workshop was set up to provide information about the detox and reset properties of the raw food diet, to share experiences, to prepare delicious raw vegan dishes and to feast on an alkalising nutrient-dense lunch.

It did not only provide the participants with recipes and useful tips & tricks to implement more raw foods in their lives, but it also created an opportunity to meet like-minded people, to connect and to share experiences and stories.

Testimonials

“The RAW Detox Workshop was fun, interesting, educational and inspiring with a nice and warm atmosphere. I liked both the informational and the practical parts of the workshops. Preparing the meals ourselves was something I particularly enjoyed, because seeing these kinds of recipes can be overwhelming and the workshop proofed that it’s not. The recipes are really easy and quick to make and it inspired me to continue preparing these kinds of meals at home.” – Sylvana

“I truly enjoyed sitting down to have lunch with all the others and to have nice conversations with them on relevant topics. I think it’s valuable that the workshop is given by someone with intrinsic motivation to achieve physical, mental and ethical improvement. The workshop provides you with plenty of hardcore tips and sends you home with a complete homemade lunch in the belly… It leaves you with almost no excuses for not eating healthy.” – Arjan

“ All the elements of the workshop were fun, but I have to admit that the best part of it was actually eating all the food we had prepared! It was nice that the recipes contained not too many ingredients which makes it easier to go ahead and try things at home. The workshop is great to attend with a friend, to meet nice people and to expand your knowledge about food, new recipes and healthy eating.” – Leandra

With Love from the happy Earth Kitchen

12 december 2015

Christmas Rose & Coconut Porridge Dessert

Cooked Meals, Desserts & Snacks, Recipes

Seasonal eating part IV

Pomegranates are still in season and since they’re considered a symbol of Christmas in Greece, I wanted to go ahead and give this beautiful fruit (or should I call it nature’s beads) a role in a Christmas Dessert.

What I really love about the plant based kitchen is that conventions about what you should and should not eat at certain moments of the day dissolve. Sometimes I eat sweet meals all day what most people would consider more appropriate as dessert. On the other hand, my desserts are not as sweet as what most people enjoy. So to be honest I couldn’t really decide if to call this rice porridge a dessert or breakfast, but I can assure you that it will look wonderful during Christmas on both your breakfast or brunch table as on your dinner menu.

This recipe is (again) easy to prepare with very few ingredients. With a hint of rose and coconut it has a very mild taste and is gentle on your stomach. Moreover it has a soft, dreamy texture, a virginal white color with Christmassy red pomegranate sprinkles and snowy coconut shred.

Watch the instruction video

Recipe

Serves:            6
Allergens:       dairy-free • gluten-free • sugar-free • soy-free • no added oils
Diet:                Fits within a Whole Food Plant Based diet (Starch Solution, Forks over Knives etc.)

Ingredients

1 cup white risotto rice Rinsed
1 liter water
1 liter plant milk of choice (I used ¾ rice milk and ¼ coconutmilk)
2 tablespoons rice starch
1 tablespoon natural rosewater

Topping
Pomegranate seeds
Coconut shreds

Method:

Cook rinsed rice in 1 liter water;
Once the water is almost completely evaporated (the rice has now already a porridge-like texture) add 1 liter of cold plant milk. Bring to boil;
Mix a couple of tablespoons of the cooking milk with the rice starch;
Add the rice starch and the rosewater to the pan, stir well;
Simmer and cook for about 15 min, until porridge-like texture (the cooking time may vary from stove to stove, so keep an eye on it);
Transfer the porridge in glasses or little bowls, let cool down and put in the fridge for at least 2 hours or overnight;

I don’t use any sugar in this recipe because the rice milk has a slight sweet taste and because I don’t think it needs to be sweet, but if you’re not used to sugar free desserts you can add in some sugar the moment you add the milk to the porridge.

This Rose & Coconut Porridge Dessert can easily be made the day or night before, which takes away the pressure off of Christmas preparations.

Have a wonderful Holiday Season.

Happy Earth Kitchen ©

With Love from The Happy Earth Kitchen

8 december 2015

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.

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.

Bi Nevi Deli’s Glutenfree sandwich

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…?

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.

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.

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

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

With Love From the Happy Earth Kitchen

24 november 2015

Starchy Low-Budget Lentil Stew

Cooked Meals

Seasonal eating part III

This meal happened because of the weather. The temperatures are (finally) dropping to seasonal averages, which for me is way too cold already. Although I eat raw foods most of the time (I can have smoothiebowls for dinner days in a row and never get bored), I’m definitely not strict about it. I do love cooked starches like potatoes, rice and root vegetables on my plate as well, especially on colder days. Personally I don’t eat legumes too often because of my digestive issues, but when cooked right legumes like lentils can be a wonderful source of nutrients. By soaking dried lentils first, rinsing them thoroughly and by cooking it long and slow, digestive issues can be prevented. So I went ahead and gave this Turkish family recipe of the classic ‘lentil-vermicelli soup’ a serious twist and came up with something different, a lentil stew with starchy veggies that still has mum’s signature: full of flavor, comforting, soft, filling and warming. Perfect.

Recipe
Serves: 2
Allergens: dairy-free / gluten-free / soy-free / no added oils
Diet: Fits within a Whole Food Plant Based diet (Starch Solution, Forks over Knives etc.)

Ingredients

1 cup dried green lentils
1 carrot diced
1 onion diced
1 stalk celery chopped
1 big or 2 small potatoes diced
1 tbsp tomato puree
1 tbsp Turkish sweet salça*
1 tsp dried mint
1 tsp masala
1 liter vegetable broth or water

* Salça is a Turkish sun dried red pepper paste, made from sweet peppers or spicy peppers. A jar of ‘biber salçasi’ can be found at any Turkish market, just be aware that there is a sweet and spicy version. If salça is not available to you, you can use paprika powder instead.

Method:

Step 1
Soak lentils overnight in a bowl of warm water with a couple of tablespoons vinegar. Soaking lentils is not necessary, but this step will help break down indigestible starches and thus will make the dish more kind to your stomach.

Step 2
– Stew onion, carrots and celery in a bit of water until the onion turns translucent and the water has evaporated.
– Add the paprika paste and the tomato puree, add the spices, stir.
– Give the lentils a good rinse and add them to the pan.
– Stir for 1 or 2 minutes, until everything is mixed well.
– Add 1 liter vegetable broth or 1 liter hot water to the pan.
– Bring it to a boil.
– Simmer, add potatoes and let cook slowly for 1 hour with lid on.
– Turn of heat (season with salt and pepper if desired) and let it rest for 30 minutes before serving it.

This dish will taste even better the day after, so making a bigger batch will not only save you time the next day, but will also extra give that little extra on the taste buds.

With Love from The Happy Earth Kitchen

13 november 2015

Digestive Anti Bloat Smoothie

Fully Raw, Happy Earth Kitchen, Juices & Smoothies

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

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.

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.

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.

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

21 oktober 2015

Chocolate Covered Pumpkin Spice Balls

Desserts & Snacks, 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

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.

Happy Earth Kitchen ©
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

17 oktober 2015

Mexican Stuffed Sweet Potato

Cooked Meals, Workout & Recovery

Seasonal eating part I

Although I am always cold and Summer is the only time I actually feel physically comfortable, Autumn is still my favorite season. Autumn is that time of nature’s warm colors, cozy and fuzzy clothes and soul-warming dishes. It’s the time of longer nights, candlelight and approaching holiday season. Autumn to me evokes feelings of melancholy and nostalgia. It is that time of wanting to spend more time my the kitchen and at my favorite coffee shop. The advent of autumn means feasting on beautiful deep colored fruits like persimmons and pomegranates, the childish joy of collecting and roasting chestnuts, trying all different kinds of mushrooms and creating family meals with starchy veggies like yams and squashes.

I am kind of excited to create recipes with all of these ingredients over the next few weeks and to share them with you. My first recipe of the season is a Mexican stuffed, baked sweet potato. I guess it’s more of a ‘Summer into Fall’ recipe, since the main ingredient is sweet potato and it’s a very comforting meal, but it still has that sunny look and Latin kick to it. It is, as always, a whole, plant based, gluten-free meal made from scratch with no added oils. It’s nutrient dense, heart-healthy, easy to prepare and with its carb to protein ratio and anti-inflammatory properties, it also serve as an excellent meal to replenish your body after a day of hard physical exertion or strenuous workout.

Watch the instruction video & subscribe to my YouTube channel for more cooking videos. The intro (first 56 sec.) is in Dutch. Skip if you want to get to the instruction part directly.

Recipe

Serves: 2 persons
Allergens/diet: gluten-free, nut-free, oil-free, dairy-free, vegan

Ingredients

Sweet potatoes and stuffing
– 2 sweet potatoes
– 200 grams canned black beans Rinsed
– 1 onion Diced
– 2 cloves garlic Chopped
– 1 or 2 green peppers use Jalapeno for hot, Green Chili for medium, Green Bell Pepper for Sweet
– 1 tsp cumin
– 1 tsp dried coriander
– Red chili powder to taste
– salt & pepper if desired
– 300 ml water or vegetable broth

Topping
Basically this part is up to you, here are the ingredients I used, but please feel free to adjust according to your own liking.
– coriander (cilantro)
– avocado
– cherry tomatoes
– lime
– lime cress & garlic cress

Guacamole
– 1 avocado
– juice of ½ a lime
– fresh coriander (cilantro)
– red chili pepper
– salt & pepper if desired

Method

Baked potatoes
– Pierce potatoes al over with a fork.
– Place a baking sheet over the bottom of the oven for any syrup that may drip from the potatoes.
– Place potatoes in the oven at 200C (400F), directly on the rack and bake till tender, about 40 min. (You don’t need to preheat the oven. The baking time may vary depending on the size of the potatoes, so check with a fork to see if they’re completely soft inside).
– Turn off the oven and let the potatoes rest for a minimum of 10 minutes for optimal taste and softening.

Stuffing
– Meanwhile stew, onion, garlic, green pepper and the spices with 300 ml water or vegetable broth for 20 min on low heat.
– After 20 min the onions will be softened and most of the water will be evaporated. Add black beans and stew for another 10/15 minutes, until the water is completely evaporated.

Guacamole
Mix guacamole ingredients in a bowl.

Serve
– Cut potatoes open
– Load on the bean stuffing, top with toppings and serve with guacamole on the side.

With Love from The Happy Earth Kitchen

Contact

Happy Earth blog

RAW VEGAN 5-course dining experience

Jan 10 – RAW Detox Workshop

Christmas Rose & Coconut Porridge Dessert

24 Hour VEGAN guide Istanbul

Starchy Low-Budget Lentil Stew

Digestive Anti Bloat Smoothie

Chocolate Covered Pumpkin Spice Balls

Mexican Stuffed Sweet Potato

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