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Samantha| Brand & Production Mgmt for food authors & brands globally |Healthy wholefood recipe creator based in AMS |Cofounded Cultcha Kombucha |📸 own

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My Aussie Avo Super Green Vegan Smoothie Bowl! 🥑💚 Packed full with all the good stuff for these hot days here in Western Australia 😅 It’s so good to be back with my family and in the hot Aussie summer. It’s been freezing and rainy and grey back home in Amsterdam. So all I want to eat are cold and delicious smoothie bowls to hydrate, cleanse and keep me sustained all day long. Let’s get to it! 〰 Avocados - from the north of Australia 🥑🥑🥑 〰 Spinach fresh and frozen - the frozen version acts as ice blocks to chill and make the smoothie creamier 〰 Cucumber chilled 〰 Parsley 〰 Spirulina & Chlorella my fave is from my friends at @organicburst ❤️ I travel with the tablet form and crush them for my smoothies 🙂 〰 Coconut flakes 〰 Chia seeds 〰 ACV or Kombucha 〰 Hemp seeds 〰 Tahini 😛 〰 Filtered water 〰 Blend together until creamy 〰 Mine is topped with more avocado, toasted coconut flakes, raspberries, pistachios, hemp & chia seeds and a dusting of spirulina & chlorella powder 〰 Dive in and eat your way out! It’s so good for you, boosting, detoxifying, and freakin delicious! Love from Down Under 😉 ❤️

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A little Avocado, Kale, Mango & Chocolate birthday brunch board to celebrate a brand new year for me and my darling super Mama’s birthing day too ❤️🧡💛 Starting from the top: 〰 Activated & dehydrated pecans, walnuts and an extra serve of pistachios from my clever brother’s stash! 〰 Green Goodness Smoothie with all the best stuff! Spinach, cucumber, parsley, avocado, hemp & chia seeds, tahini, ACV, coconut, spirulina and chlorella 💚 〰 Avocado toast on quinoa & brown rice cakes, with a smear of almond butter and topped with pink salt, black pepper, chilli flakes, lemon rind, lemon juice & hemp seeds. 〰 Fresh Aussie mangoes! 〰 Kale chips, dehydrated and marinated with onion purée, tamari & salt - made by my talented brother Jason and SO delicious!! He’s the best ☺️ 〰 Pana Chocolate, I mean it is my birthday right?! 😛 And my fave flave Wild Fig & Orange! 〰 Avocado halves filled with brown rice syrup, fresh lemon juice and later a sprinkle of salt - exactly how my Mama loves them and has been eating them since the 80’s! Living in opposite hemispheres and my busy schedule means I haven’t been able to celebrate my birthday with my family in a very long time. So today is an extra special one and I’m very grateful to be with them and here in Australia too! 💕💕💕 The sun is shining, the heat is dialed up, I’m about to hit our local beach for some deep cleansing - mind, body & spirit, and I’m in the company of loved ones, so I’m a very happy woman 🧘🏻‍♀️✨🥑☀️🎉 One love 😘❤️

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Miso Glazed Eggplant & Roasted Tomatillo Avocado Salsa - it tastes so good together! Japanese | Mexican combos for life! From living in Japan, I’ve always loved eating #NasuDengaku aka Miso Glazed Eggplant. It’s deep umami flavours are totally satisfying. The tomatillos were in season and I wanted to bring together the zingy freshness of the salsa verde and the caramelised smokey eggplant. I used spring onions in the salsa instead of coriander to pair with the Japanese flavours better. You can check out more in my saved stories and here are my recipes 🙂 MISO GLAZE 〰 Halve the eggplants lengthways, score the flesh sides, rub in generous amounts of salt to sweat out the excess moisture. 〰 Leave them for around 30 minutes, pour off the excess fluid and brush off the salt with a clean cloth (I don’t use paper towels at home 😉) 〰 In a saucepan combine and whisk together: 〰 Miso paste x 1 TBS 〰 Tamari x 1 TBS 〰 Sesame oil x 2 TBS 〰 Mirin x 1 TBS 〰 Liquid Smoke x 2 - 3 drops 〰 Stevia x 2 - 3 drops 〰 Garlic Powder x a shake 〰 Onion Powder x a shake 〰 Chilli Flakes 〰 Sea Salt 〰 Brush the miso sauce generously over the eggplant - get into all the scoring lines! 〰 Bake under the grill at 180 C for about 15 minutes or until caramelised. 〰 Remove, brush on any leftover sauce and sprinkle with sesame seeds TOMATILLO SALSA 〰 Chop up the following and grill in a baking pan at 170 - 180 C: 〰 Tomatillos halved x 10 (wash the stickiness off first!) 〰 Shallot onion medium x half 〰 Spring onions x 2 stalks (instead of coriander) 〰 Jalapeños x 1 green and 1 red (the ones I have are mild spice) 〰 Avocado oil or coconut oil x 2 TBS 〰 Toss together and bake until slightly charred 〰 In the food processor add avocado x half, smoked garlic x 3 cloves, spring onions x 1 stalk, lime juice x 2 TBS and everything in the baking tray 〰 Pulse together until it looks and smells divine! 〰 Freeze excess in ice cube blocks for later use Plate the eggplant on a bed of salad leaves - I love micro kale for this - and smear with the tomatillo salsa. Try not to faceplant with excitement ha! 🙇🏻‍♀️

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Black Glutinous Rice Porridge - Vegan, GF aka Bubur Pulot Hitam, for these colder but cosier October days! 😉 This is cooked with #Pandan Leaves, Coconut Palm Sugar (#GulaMelaka) & Coconut Cream. A very traditional, delicious, fragrant & comfort food Malaysian dessert or you can eat it for breakfast, like me 😍 This simple & humble dish is belly warming, using healthy sugar and so good to eat! Slow cooked, soaked black rice, simmered until creamy & tender but still with a little bite, together with aromatic pandan leaves. When ready, the leaves are discarded (I kept mine, just to show you), a good sprinkling of salt and then a little of the shaved gula melaka is melted in - for a bit of sweetness and to enrich the mix with it's distinct caramel flavour! When serving, top it with more of the coconut palm sugar, which has been simmered down into a syrupy liquid. And also with coconut cream to pour over and stir in, for a little decadence, so simply ☺️ Black rice is rich in antioxidants, fibre & anti-inflammatory properties. Gula Melaka (Malacca sugar) aka palm sugar, is Malaysia’s version of 100% coconut palm sugar. It is not the same as other SE Asian palm sugars which are generally palm & cane sugar combined, without coconut sugar. It has a distinct caramel, butterscotch & mildly sweet taste which is super yummy and used in a wide range of Malay desserts 😛. More in my stories! I hope you get to enjoy my childhood, comfort food favourite too! 🖤

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Fragrant, fresh picked, homegrown herb and rosebud tea... art ☺️ I recently attended one of the most zen tea ceremonies, hosted by the very special Bruno Sitton 💫⚡️✨ Every step in the ceremonial process was magically meditative and the attention to, and appreciation for the details, was deep. I loved the exploration and complexities of the teas, not to mention how to treat, infuse, pour and taste and reflect on each one. Can you identify this herb combo? It’s gonna be a hard struggle to return to an ol’ teabag in a mug situation 😉 Happy Sunday lovers xo

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Breakfast portobellos stuffed with cashew creamed spinach, avocado, kimchi and sprouts! For when you want all the flavours at once 😉😛 How to make cashew cream: 〰 Soak cashews x 1 cup in water for 2 - 3 hours (I soak about 5 cups at once and freeze - so whenever I need them I can make instant milk or cream - I know. I’m a genius) 〰 Add cashews to blender with 1 cup of filtered water and puree 〰 Add : ACV x 1 tsp : Nutritional yeast x 2 tsp : Garlic powder x a little pinch : S&P : Stevia liquid x 1 drop 〰 Give it another quick blend together 〰 Pour over everything! For the spinach I sautéed a few handfuls in garlic, chilli, S&P in a little coconut. I then poured in some of the cashew cream and filled up the portobellos. May all of your breakfasts be ones of champions or at least get you through to lunch - you wild food lovers 😉

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A seaside spread of Crispy Artichoke Al Romana, Eggplant Masabacha, Mixed Herb Salad with Seeds & Cranberries, and Falafel amongst other house specialities! The crazy delicious #Masabacha was made of eggplant, chickpeas, tomato, pickled lemon, garlic confit, tahini, and hot chilli 🤤🤤🤤 I need to make this everyday... and all the things. We had lunch with dear Tel Avivian friends who spoiled us with this #chiringuito style gem on the waterfront in South Jaffa! Right on the gorgeous Givat Aliya beach, 30+ degree heat, great food & vibes - it was all just so good! You gotta go! More in my stories 😉

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Pomegranates are a symbol of deep sensuality and passion - there’s no denying ❤️ Israel is the land of pomegranates. Grown there in abundance for thousands of years, it is their national fruit, depicted in ancient art and in Jewish religion it is a symbol of fertility, love and righteousness. We learned about the story about 613 seeds per fruit which corresponds with the 613 commandments, of the Torah. So it’s customary to eat pomegranates during Jewish new year, #RoshHashanah, which we were there for and yes we consumed a lot everyday 🙂 And let’s no forget that pomegranates are packed with nutrients and powerful plant compounds - super high antioxidants, vitamin C and a great anti-inflammatory! More in my stories and a look around the dynamically delectable Carmel Market aka Shuk Carmel 😍

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Hummus, hummus, humm-ussss! This combo plate of traditional family recipes, in Tel Aviv, was everything! I’ve had the great pleasure of eating my way through this incredible city. There’s so much I love about it! Food, family, energy, community and the beaches 💙 And our very first breakfast meal, was at the deliciously popular #AbuHassan for their three types of hummus 🤤🤤🤤- hummus, brown fava beans and #masabacha! Creamy, smooth texture, full flavoured and just so goooood! Served with warm pita, fresh onions to scoop up the hummus and the most delicious lemon & green chilli sauce! They’re one of Israel’s oldest, most famous and generation to generation, family run hummus restaurants, in the old town of Jaffa. It caters to a loyal following of Tel Avivians, labourers and tourists, who are either crammed in side by side or lined up at the takeaway window and it all moves at a fast and fun pace. It’s open early for breakfast and until around 15:00 or when the hummus literally runs out 😛 It was total joy to eat there and I can’t wait to go back! Check out a little more in my stories ⚡️

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Vegan Cauliflower, Spinach & Pumpkin Seed Curry 🍛 Delicious, fragrant and satisfying. It’s finally time for some cosy comfort food! Let’s do this: 〰 In your saucepan heat up coconut oil x 1 - 2 TBS 〰 Sauté brown onions x 1 or 2 〰 Add freshly grated ginger x 2cm piece 〰 Mustard seeds x 1/2 tsp 〰 Dried chilli flakes x 1 pinch 〰 Star anise x 2 pieces 〰 Garlic x 2 cloves 〰 Add your curry powder blend and fry off in the oil 〰 Add small amounts of water to deglaze & cook the spices off more 〰 Add tomatoes chopped x 1 -2 〰 Start to add your veg: 〰 Cauliflower florets x 1 medium head 〰 Spinach leaves x 2 - 3 large handfuls 〰 Spitskool cabbage x 1 small (found this in the back of the fridge & didn’t want to waste it 😉) 〰 Add enough water to just cover the veg and cook through 〰 Add 1 cup of coconut milk and simmer with the lid off for another 5 - 7 minutes 〰 In the meantime, in a dry, hot pan, toast off pumpkin seeds x 1/2 cup 〰 Stir in most of the seeds but save some for topping 〰 Season with sea salt & lime juice 〰 Top with fresh coriander, chilli, lime wedges, coconut chips and coconut yoghurt It’s one pot, punch packing good times! Have fun with it, be creative and enjoy 🙂

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Chilled, Tomato, Roasted Garlic, Chilli & Hemp Seed Soup pots! 🍅🌶 It’s such a delicious umami bomb and it’s vegan, GF, sugar-free, paleo, keto, the whole shebang! I love this soup cold or hot because it's creamy, full flavoured, and not too ingredient complicated. I was lucky enough to score a bag full of homegrown cherry tomatoes from a love of mine, and they’re sooo yummy and sweet! So I whipped up a big batch, chilled it like gazpacho, and served in pots, for our little evening sail along the canals. Here’s how to make it: •Halve the cherry tomatoes and line them up in a baking pan. •Season with sea salt, pepper & dried chilli flakes. •Bake under a hot grill until blistered, slightly charred and caramelised. •In the meantime, caramelise shallots in coconut oil until sweet & sticky. •Stir in 3 cloves of smokey, roasted garlic (I have a jar full, packed in olive oil which I saved from last Christmas dinner). •Add fresh cut chilli and sauté (dial up to whatever heat you like) •Deglaze the pot with red wine vinegar or any vinegar you have. •Pour in the baked tomatoes. •Stir together, well for about 5 minutes. •Blend in batches until well pureed. Add filtered water progressively with each batch. •With the last batch add a big handful of hemp seeds into the blender and puree that batch until creamy. •Pour the mix back into the pot with the remaining soup and stir together - with the heat off. •Add a few stevia drops if the tomatoes aren’t already sweet enough. •Add more sea salt if needed. •Top your servings with mini yellow tomatoes, and more hemp seeds. The beauty of this recipe is keeping the flavour highlight focused on the tomatoes, with the deep smokey base notes of the onion & garlic and using the hemp seeds to make it creamy (& superfood injected) instead of using dairy. Enjoy! 😘

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I’m my happiest in the high heat, swimming deep, bare skin... and free 💛 This is me. A little stripped back but filled up with good vibes. I’ve been a bit offline here and laying low, as I’ve just completed a pretty intensive month of detoxing, fasting and meditation. I do it annually and it means a lot to me. I do it for a number of reasons, cleansing, sacrifice, resetting. It’s a time of being very disciplined, introspective, reflective and filled with gratitude. I’m now starting the second month of paced reintegration; at a stage where I’m feeling really connected, cleansed, balanced and filled with joy. There’s more to it of course but I’m just gonna keep it short. I also get to eat avocados again - whoop! So that’s a good emoji excuse to cover up a buddy in the background 😄 - for privacy. Anyway, it’s just so you know why the food pix haven’t been more frequent and I’ll be back with more soon. All love ☺️ Samantha

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Kombucha Pink Grapefruit & Berry Popsicles! Boochie, tangy, sweet and perfectly refreshing for these hot summer days! They’re super simple once you have your kombucha ready to go! Amsterdam weather has been incredible and the days have been lazy. So, these healthy, hydrating & gut-loving popsicles are an easy to make treat to enjoy - many times over! For the second fermentation of my booch, I flavoured the popsicle batch with freshly squeezed pink grapefruit & apple juice and with a couple of stevia drops to balance out the tartness. 😛 For the popsicles themselves, I dropped a mix of blueberries, raspberries, red currants & pomegranate into the molds, filled them up with the booch and then left them to set in the freezer for a few hours - that’s it! Happy easy Monday lovers 😘

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