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- Followers 5.6K
- Engagement 2.43%
- Avg likes 118
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About Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation (@healthyhappy.biz) is an eCommerce/DTC creator on Instagram. The account has 5,586 followers and 558 published posts. Recent posts average 118 likes and 21 comments, an engagement rate of 2.43%.
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation follows 912 accounts, so the audience is roughly 6.1 times the size of the list followed. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation is set up as an Instagram business account. Flinque files Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation under a single category, eCommerce/DTC.
The Instagram bio for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation runs to 14 words across 2 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation dates from August 2024.
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558 Posts
Of the 10 most recent posts shown for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation, 9 are carousels and 1 is a video. That mix leans toward carousels. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation has built a substantial archive of 558 posts. Against the audience, that is roughly 10 followers for each post published. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation also keeps 114 story highlights on the profile. All 10 carry captions, averaging 219 words each. The captions are written mainly in English. Words that recur across them include salt, well, sauce, delicious and sending. The captions tag #kvass.
This one was exxxtra hot and I lovvve it!
Straightforward lacto-ferment:
• 2.5% salt calculation
• 5 day ferment (because hot summer days are finally here in the Netherlands! 😉)
• Raw, unpasteurised ACV for preservation
• I used up all the salt brine to blend with, to achieve just the right fluidity
• Pure, organic stevia to balance the blend
It’s so fragrant!
It’s so spicy!
It’s so apricoty!
It’s the essence of summer all bottled up!
Much love 💛🧡❤️
This is my number 1 fave nut milk, next to freshly scraped and milked coconut 🥥🥥
I like to make this blend slightly creamier with the hemp seeds.
The combo is such a delicious flavour. I like to add a date or stevia for sweetness, a pinch of vanilla and another pinch of sea salt to bring out the flavours.
It works especially well in matcha latte (cold or hot), over a granola bowl or just on its own 😊
It’s super easy to make and with minimal clean, simple ingredients. It will keep in the fridge for up to 5 days. And is best enjoyed with a cute friend ❤️
Have you… Got milk? 😉
Our dear host designed her tablescape and I designed the menu 😊
For this private dinner I made 15 dishes chosen from my menu selection. These were all vegan and vegetarian and set as one long grazing table.
• Galette of balsamic caramelised onions & fried creamy mushrooms & thyme, topped with parsley & EVOO
• Salt baked beets on a bed of cashew cream cheese, fermented strawberries, tarragon, toasted buckwheat & a beet juice & rosehip vinaigrette
• Garlicky butter, white & borlotti bean salad, topped with charred sweet leeks, hazelnuts & chervil
• Baby gem lettuce salad with lemon & mustard vinaigrette pickled red onion & chives
• Frittata with goat cheese, green pea, mint, broccoli sprouts & truffle oil drizzle
• New potato salad, crispy fried capers in a mustard vinaigrette with dill, tarragon & chives
• Roasted carrots with feta, thyme, crispy quinoa & fermented garlic honey drizzle
• Baba ganoush on savoury buckwheat & spinach crepes with fermented radish & mint
• Roasted pumpkin & rucola salad with tahini dressing, toasted seeds & chives
• Olives marinated in dried garlic, oregano & EVOO
• Birthday Carrot cake GF with coconut frosting & edible flowers
• Dates stuffed with smoked almonds, sweet tahini, dipped in dark chocolate & smoked salt
• Olive bread rings
• Cheese board with Australian honey & onion chutney
For me, this is such a mindful & creative expression of myself 🙏🏼
I had so much fun being both the chef and guest at the table. It was total joy 💙💙💙
This is a deeply satisfying bowl of creamy, umami soup. The nuttiness of the celeriac pairs well with the sweetness of the pumpkin and the crisp, savoury bites of the mushrooms 😊
Ingredients:
• Celeriac x 1
• Butter Nut Squash or Pumpkin x 1 or frozen
• Onion x 1 medium
• Garlic x 3 cloves
• Wild garlic or Chives
• Oyster Mushrooms x 250g
• Garlic & Onion powders
• Soy Sauce
• Salt & White pepper or black finely ground
• High heat cooking oil (coconut, avocado, ghee)
• EVOO for finishing
Optional:
• Veg stock/ bouillon
• Plant based cream
• Toasted buckwheat or seeds
Method:
1. Preheat the oven to 220C
2. Skin and large dice the celeriac & pumpkin and toss in oil
3. Spread over a baking sheet and roast until just golden. It may not be cooked through - we’re going for colour and umami
4. Meanwhile in a large pot saute onion until lightly caramelised, then add the garlic to cook until fragrant
5. Toss in the celeriac & pumpkin and stir together well
6. Pour in freshly boiled water or veg broth until just covered and simmer until the veg is tender
7. Use a stick or regular blender to puree everything into creaminess
8. Add more water to reach the consistency you like or add in a plant based cream (soy, coconut, almond)
9. Tear the oyster mushrooms into stringy pieces
10. Get your fry pan to a high heat and use a generous amount of cooking oil
11. Add the mushrooms, toss well and allow them to char and crisp around the edges
12. Sprinkle with S&P and toss well again, then splash in the soy sauce x 2 tsp and toss
13. Once they have a nice caramelisation sprinkle in the onion & garlic powder, turn off the heat and keep tossing. You don’t want the garlic powder to burn!
14. Assemble your bowls, top with the mushrooms, thinly sliced wild garlic or chives, a few flowers, buckwheat or seeds and a good drizzle of EVOO
It’s simple but full flavoured, comforting & cosy.
Enjoy ☺️
This is one of my all-time favourite seasonal ferments!
Blood oranges are so delicious and so beautiful to look at, it always feels like such a decadent indulgence when I get to eat them.
As the season is relatively short, I love to preserve them to enjoy all year long. Making hot sauce with them is so good!
In this batch, I kept it very simple and paired the oranges with ginger. And the chilies, despite their wild spicy heat, they also have a lovely fruity flavour to add to the mix. Such a perfect combo!
I like to use the orange rind to keep the everything submerged below the brine line and give it between 5-7 days to ferment.
What I love best is how the flavour slowly evolves the longer I keep it refrigerated. From one month to the next, you can track the subtle changes.
To the point where one of my students excitedly described an older batch as “Fanta” hot sauce and she was right 🥰🎇
Enjoy!
Sending out abiding love & prayers 🤍
I love this time of the year to forage delicious local treasures like this.
Wild garlic is also known as Ramsons and flourishes in abundance here in The Netherlands.
In the forest, in the parks, even in a corner urban garden, that soft scent of garlic is in the air.
For this batch of pesto, I combined it with peppery, rucola, a 2 year aged Parmesan, creamy pinenuts and a light drizzle of a 4 year aged balsamico for a subtle sweetness and umami depth and lots of lovely EVOO. Very indulgent.
I often make a vegan version where I use nutritional yeast instead of Parmesan 💛
For serving, I sprinkled crushed smoked almonds, and freshly grated lemon rind on top. The flavours all compliment each other so well for delicious mouthfuls!
I hope you get to enjoy it too!
❤️
Sending out abiding love & prayers 🤍
So delicious, so warming, so good for me!
Respectfully, substituting the traditional jamon with my smoked daikon kimchi, frying up my Mama’s golden, crispy-edged eggs and drizzled with my Papa’s chilli oil recipe.
Slicing into the runny yolks combined with the chili oil and kimchi jus makes for the most delicious sauce to mop up with the potato chips!
Good wholefood cooking, everything made from scratch. If I could have laid the eggs myself, believe me, I would have! 🥚
With homemade chips I prefer to cut them a bit thicker, I then soak them in cold water for 30 minutes to rinse out the excess starch, dry them well and then they crisp up even better!
I then tossed them in avocado oil & salt, chucked them in the airfryer on 200 C for 20 minutes - with basket shaking in between.
I saved the skins of course, oiled, salted and air-fried until crispy too! 😊
Hope you get to make this too!
Bisous 😘
Sending out abiding love & prayers 🤍
For this you’ll need to soak the beans in water overnight, this is “activating” the beans.
Include kombu in the soaking. This makes the beans more digestible and less gas producing because kombu contains enzymes that help break down the raffinose sugars in beans.
Kombu is a sea plant (kelp) which is super nutritious and a fantastic flavour enhancer!
INGREDIENTS:
• Dried beans (of your choice) x 2 cups
• Kombu x 1 medium strip
• Shallot onion x 1 medium halved
• Garlic x 3 cloves
• Carrot x 1 small
• Rosemary x 2 stalks
• Thyme x 4 stalks
• Olive oil x 2-3 TBS
• ACV x 1.5 tsp
• S&P to taste
• Dried mixed mushrooms x 1 handful
• Carrots x 2 medium
• Cavolo nero x 5 medium stalks
• Smoked almonds (so yum!) x 2 TBS
METHOD:
1. Soak the beans & kombu in water overnight.
2. Soak the dried mushrooms in 2 cups of boiling water (make stock) for an hour +.
3. Roughly chop 2 carrots & rinse the beans well.
4. In the pot add the beans, onion, garlic, 1 carrot halved, rosemary & thyme.
5. Add the mushroom stock and enough boiling water to cover the ingredients by 2cm.
6. Place a sieve in the pot to steam the carrots until tender, over the beans.
7. Simmer the beans on a medium heat until everything is cooked well.
8. Add small amounts of water if needed for cooking.
9. Remove the herb stalks but leave the leaves.
10. Remove 2/3 of the beans and put aside. Leave the veg, kombu and ⅓ of the beans in.
11. Then add the olive oil, ACV, S&P.
12. Puree the remaining beans and ingredients until creamy.
13. Add the removed beans back in and stir together well.
14. Continue cooking together for 5 - 10 minutes with the lid off.
15. Adjust seasoning to taste.
16. Strip the cavolo nero, finely slice and saute in oil.
17. Remove to saute the mushrooms and do the same with the carrots until browned.
18. Toss all the veg together in the one pan.
19. Plate the beans, top with the veg, fresh thyme leaves, crushed smoked almonds.
20. Drizzle generously with olive oil and flaky sea salt.
Eat slowly and savour each delicious mouthful! ❤️
Sending out abiding love and prayers 🤍🕊️
One morning while sipping on my fave juice blend I thought - I can make this into a hot sauce 💡 - the rest is (recent) history.
For fermenting beets, I combined my processes for making #kvass and hot sauce, in terms of fermentation time and salt ratio to ensure I got it just right.
Beets tend to take longer to ferment, especially in cool weather. However, the ginger is quite active and the apples are nice and sugary so you need to keep a close eye on this combo.
Tasting the brine and pieces of the beets across the process tells a lot about how well it’s developing.
I used all my usual chilli favourites and picked up a “fireball” in the mix and this is crazy hot!
But it all works so well with the earthy beets, sweet apples, spicy ginger, and salt brine!
In my next workshops I’ll teach you more about lacto-fermentation and making hot sauces ☺️
Sending out abiding love and prayers 🤍🕊️
Cool, crunchy, spicy, salty and umami!
I got gifted a bunch of baby cukes and this was immediately what I wanted to eat 🙏🏼
You’re gonna have to feel your way through this a bit.
Ingredients:
• Cucumbers x 2 large or 10 minis
• Tahini x 3 TBS
• Water x enough to thin out the tahini
• Garlic powder x couple of pinches
• Onion powder x couple of pinches
• Salt x to taste
• Stevia x couple of drops
• Crispy chilli oil x to taste
• Sesame oil x lightly drizzzzle
• Crispy fried onions x sprinkle
• Sesame seeds x sprinkie sprinks
Method:
1. Roughly chop and tear the cucumber into bite-sized pieces. The rough edges will catch more dressing;)
2. Make your tahini dressing by whisking or mini-blending the paste, garlic & onion powder, salt, stevia and small amounts of water until saucy.
3. Now it’s time to assemble! In your bowl stack your cukes and liberally dress with the tahini sauce.
4. Drizzle the sesame oil.
5. Dot with the crispy chilli oil.
6. Sprinkle over the crispy onions and sesame seeds.
7. Take a couple of photos 😉
Give thanks for the gift of your good food, share and enjoy every bite!
Sending out abiding love and prayers 🕊️🤍
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Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's engagement
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's engagement rate on Instagram is 2.43%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 41 followers. Comments stay close to likes on Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's posts, at 118 likes and 21 comments on average, about 5.6 likes per comment.
Engagement rate
2.43%
- Avg likes
- 118
- Avg comments
- 21
- Interactions : followers
- 1 : 41
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Who is Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation?
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation (@healthyhappy.biz) is an eCommerce/DTC creator on Instagram. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation is set up as an Instagram business account. The Instagram bio for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation runs to 14 words across 2 lines.
How many followers does Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation have?
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation has 5,586 followers on Instagram (5.6K). Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation follows 912 accounts, so the audience is roughly 6.1 times the size of the list followed. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation has built a substantial archive of 558 posts.
What is Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's engagement rate?
Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's engagement rate on Instagram is 2.43%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 41 followers. Comments stay close to likes on Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's posts, at 118 likes and 21 comments on average, about 5.6 likes per comment.
What does Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation post about on Instagram?
Flinque files Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation under a single category, eCommerce/DTC. Of the 10 most recent posts shown for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation, 9 are carousels and 1 is a video. The 10 recent Instagram captions Flinque holds for Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation repeatedly use the words salt, well, sauce, delicious and sending. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation's captions carry hashtags such as #kvass. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation writes those captions mainly in English. Healthy Happy | Gut & Hormone Health, Nutrition & Fermentation keeps 114 story highlights, which open with a free Flinque account.
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