Friendly reminder to place your order of Hävenly's baked goods and bread mixes by Thursday 6 pm for pick-up on Friday. Or visit us at the Boulder Saturday farmers market.
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This is SubCulture, an authentic, local, chef-driven concept that's environmentally conscious. SubCulture will be delighted to start your order with a Hävenly Love Roll, pile on quality meats (or veggies) prepared in-house by their chefs, and deliver each delicious work of art with fast and friendly service. With more than 70 sandwiches inspired by classic dishes from around the globe, there's something crave-worthy for everyone. And when we say everyone, we mean it -- they got plenty of veggie and vegan options, too. This is sub sandwiches reinvented, and their soups and salads are delicious. This is SubCulture, and we are so proud to partner with them.
C'mon down! 1300 Pennsylvania St Ste 102 Denver, CO 80203.
Currently open Monday - Thursday 11 am - 3.30 pm.
Friday -Sunday: 11 am – 7 pm.
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Chocolate Mousse Goodness Recipe
Friends invited us up for dinner to Nederlands and as they are vegans I was looking for an appropriate desert. I found a lovely base recipe from Mary's Whole Life that I modified. Not only is it vegan and paleo, but it is healthy and delicious and my girls gave it a . You truly wouldn't know it has avocado in it! See the recipe below and let us know what you think.
New Pick-Up Option!
Place your order by today by 6 pm and we'll have it ready for pick-up tomorrow. We are happy to offer a second pick-up location in Boulder! You can now choose to come to where our bakery is located at 2840 Wilderness Place Suite A-1 and pick-up your pre-ordered baked goods and bread mixes. If you place your order today by 6 pm we will have it ready for you tomorrow between noon - 3 pm. We will keep offering Savory Spice as a pick-up location, but please note that your order will be ready from 4 pm.
Saturday Farmers Market
So how crazy is the Boulder weather? From 84F to 40F in 24 hours. We will be at the farmers market this Saturday snow or not, so please come and support us.
Vegan and Paleo Chocolate Mousse with toasted almonds and your favorite berries.
Chocolate Mousse Goodness Recipe
Super easy to make. You can keep it in the refrigerator for four days, or if you'd like more of a gelato-type desert put it in the freezer (remember to take it out about 30 min before serving).
Ingredients (4-6 servings)
1 can of coconut cream
1 ripe avocado
4 tbsp (or more) cacao powder
1/4- 1/2 cup maple syrup
1/4 tsp cardamom or more to taste (I prefer whole cardamom pods that you grind in a mortel)
1/4 tsp cinnamon or more to taste
1 tsp vanilla extract
Pinch of salt
Toppings
Toasted chopped almonds
Strawberries or other berries of your choice
(Mango works really well also!)
Instructions
1. Blend coconut cream, cacao, avocado, maple syrup, and spices in your food processor, vitamix or use a hand mixer.
2. Taste and add extra cacao/spices and maple syrup as desired.
3. Pour in ramekins and place in refrigerator or freezer.
4. Before serving sprinkle toasted almonds on top and decorate with your berries or mango!
ENJOY!
We have been counting the days for this moment and Bodega by Fresh Thymes is all that we had hoped for and more! It is a colorful corner store + coffee shop brimming with bold brews and locally loved goods including Hävenly Baked Goods. This hidden gem is the home to a coffee bar and retail offerings to complement the Fresh Thymes Eatery next door. Fresh Thymes shares Hävenly's values of conscious ingredient sourcing and preparation for an overall healthy, nourishing lifestyle that is always gluten-free.
Bodega by Fresh Thymes
2500 30th St. STE 100, Boulder, CO 80301
Monday - Saturday, 8AM - 6PM
Ben, Christine, Margo, Katy, and team welcome you with a warm smile.
Raw Paleo Raspberry Cake (recipe below)
This past Sunday it was my beloved husband Stuart's birthday. Without his support, there would be no Hävenly! I took the opportunity to invite some friends over for a last-minute surprise celebration and made this Raspberry Paleo Raw Cake. It was a big hit. Not only is it easy to make, but it is also super healthy and delicious, and vegan. Low carb and filled with protein and vitamins! All you need is a food processor and a few simple ingredients. This cake is fabulous for any surprise celebrations because you can make it ahead of time and keep it in the refrigerator or freezer. See the recipe below and let us know what you think!
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Please place your order by Thursday 6 pm. We will have it ready for pick-up at Savory Spice in Boulder on Friday from 2 pm. Remember that we are happy to ship you our easy bake-at-home bread mixes!
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We welcome you Saturday at the Boulder Farmers Market from 8 am - 2 pm. The weather should be beautiful and we can't wait to see you.
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Raspberry Paleo Raw Cake Recipe
Super easy to make. If you put it in the freezer, remember to take it out 1-2 hours before serving!
Ingredients for crust
180 g walnuts (or raw nuts of your choice)
120 g pitted dates
1/4 tsp salt
3/4 tsp cardamom or more to taste(I prefer whole cardamom pods that you grind in a mortel)
3/4 tsp cinnamon or more to taste
1/2 tsp ginger powder
Ingredients for filling
400 g raw cashew
85 g coconut oil
1/2 a big lemon (both zest and juice)
80 g agave syrup
1 tsp vanilla extract
360 g raspberries (frozen or fresh)
Ingredients to decorate
Fresh raspberries
Basil leaves
Instructions
1. Soak cashews in cold water for at least 6 hours, or overnight
2. Cover inside of springform with baking paper
3. Finely chop walnuts and spices in a food processor. Add dates and blend until you get a uniform paste. Use the paste to spread out evenly in the bottom of the cake springform.
4. Drain the cashews. Mix cashews, coconut oil, lemon, lemon zest, vanilla extract and agave syrup in food processor on high speed for 3-5 minutes. Add raspberries and mix again. Taste, add more lemon juice/agave as needed.
5. Poor batter in the form. Spread out with a spatula.
6. Place in refrigerator for a few hours or in freezer. It will be easiest to remove the cake from the springform if frozen. If you do freeze the cake, remember to take it out 1-2 hours before serving.
6. Decorate with raspberries and basil leaves.
ENJOY!
Place your order of Hävenly's baked goods and bread mixes by 6 pm today! See you at the Boulder Farmers Market this Saturday.
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Easter and Passover are here and we pray for peace and are extra grateful to be living in freedom and safety with our family. Earth Day is approaching as well, and thanks to our daughter Adelia we are making vegetarian dishes for this weekend. Growing up, I loved my mom's chopped liver and was searching for a vegetarian version. Toria Vai shared her aunt Beth's vegetarian chopped liver recipe, which we in turn have modified a bit. Sharing our version below plus our all-time favorite sweet potato recipe. A nice twist to your sweet potato dish with smoked paprika, mint, and pistachios! Perfect for Easter and Passover.
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Vegetarian chopped “liver”.
Vegetarian Chopped "Liver"
This recipe is kosher for Sephardic Passover. If you don't eat peas this time of year, or if you are vegan, check out the sweet potato recipe below!
Serves 6-8
Ingredients
2 tbsp oil
2 cups onion, sliced
2 cup chopped walnuts, toasted
4 peeled hard-boiled eggs,
15 oz peas, drained (1 can)
Pinch of nutmeg
Salt and pepper to taste
Directions
1. In a large skillet, heat up the oil and saute the onions for quite some time until they are caramelized and lightly brown.
2. Toast the walnuts at 300F for 5-8 minutes until they smell good. Be careful as they burn quickly.
3. Blend sauteed onion, hardboiled eggs, toasted walnuts, and peas in food processor. Add nutmeg, salt and pepper. Blend until smooth.
4. Decorate with parsley.
ENJOY!
Shredded Sweet Potatoes with a nice twist!
- original recipe and photo by Sara Moulton, The Associated Press, published on February 28, 2018 -
Serves 6-8
Ingredients
½ cup finely chopped onion
3 tablespoons extra-virgin olive oil
2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor
Kosher salt
1-2 teaspoon smoked paprika (we like adding some hot smoked paprika as well)
1 cup toasted chopped pistachios
1 cup chopped dried dates (we used less as we don't like it too sweet. You can also omit the dates)
1½ - 2 tablespoons fresh lemon juice
2 tablespoons shredded fresh mint (you can substitute with basil or cilantro)
Directions
In a large skillet, cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.
ENJOY!
It's been a hectic few weeks. We finally moved into our own new dedicated gluten-free kitchen (we'll tell more about it next week) and have been busy trying to settle into this new beautiful space! On top of that was spring break and we managed to sneak away a few days to Steamboat with our girls for some skiing. Now we are back and delighted to share my mom's wild mushroom soup with GF dumplings ("kluski"). When my mom visited she brought me dried wild mushrooms from Poland. I am not sure of all the different types, but you can use Porcini Mushrooms (known in Sweden as Karl Johanssvamp) and other dried mushrooms. I shared a recipe for GF kluski last year, and now I have fined tuned the recipe so it's even yummier. This soup is incredibly easy to make so please check out the recipe below.
So few ingredients yet so flavorful!
Mom's Wild Mushroom Soup with GF dumplings ("Kluski")
Growing up my mom made this soup based on dried wild mushrooms and Polish homemade dumplings ("kluski"). Now with a more fine-tuned recipe for gluten-free kluski. Kids love it.
If you are vegan, just omit the dumplings, or try making them with an egg substitute and let us know how it goes!
Soup Ingredients
- 6-12 ounces dried wild mushrooms. The more the yummier (you can also add some fresh mushrooms if you'd like).
- Mushroom bouillon (enough for 8-12 cups of water)
- Salt and pepper to taste
Instructions for Soup
1. Pour hot or boiling water over the dried mushrooms in a small bowl so that the mushrooms are covered. Put a small plate on top of the mushrooms to push them into the water. Let soak for at least one hour.
2. Take out the mushrooms (save the water they soaked in!) and cut into small pieces.
3. Place mushrooms and the soaking water into a pot (you can also add fresh mushrooms at this time). Add about 8-12 cups of water, bouillon, salt, and pepper. Bring to a boil then lower the heat and let simmer for about an hour.
4. Taste and add more bouillon, salt, pepper as needed.
Dumpling "kluski" Ingredients
- 2 medium-size eggs
- 0.5 tsp salt
- black pepper to taste
- 3 tsp white rice flour
- 3 tsp sorghum flour
- 3 tsp potato flour
- 1/2 tsp psyllium husk
Instructions for kluski
1. Whisk the eggs with a fork. Add salt and pepper.
2. In a separate bowl mix the rice flour, potato starch, sorghum flour, and psyllium husk (the mixture needs to be very thick)
3. Bring the soup to a rapid boil. Take a small amount of the mix on a teaspoon (about half a tsp) and drop it in the boiling soup with the help of another teaspoon. If it forms a little dumpling, you got it right. If it doesn't hold together add more flour mix to the eggs.
4. Repeat making the dumplings by putting a small amount onto spoon and drop into soup. Boil for 3-5 minutes.
5. Serve with Hävenly Rustic!
Enjoy!
Try the most environmentally responsible burger from Wild Pastures. Mention Hävenly and enjoy a free delicious GF side through March 23!
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As many of you know we eat mostly vegetarian at home for environmental and ethical reasons, and our kids don't even know what McDonalds is. Like many others, I rarely feel good about eating a burger. I was therefore blown away when Autumn, one of the co-founders of Wild Pastures Burgers, called me and told me about their new restaurant where they not only wanted to "do less harm", but they actually wanted to be part of a SOLUTION to all the environmental and ecological issues caused by agriculture. Please take a moment to continue reading about their efforts below because it's truly amazing.
In addition to sourcing the absolute best quality regeneratively raised grass-fed and grass-finished beef, they also wanted to make sure the fries, sodas, and shakes were as healthy as possible too, with the best quality ingredients. Wild Pastures Burgers is a restaurant where you can feel good about eating everything on their menu. Their entire menu is gluten-free other than their brioche bun! Only the healthiest oils for frying, no refined sugar in their sodas or milkshake. It's simply awesome. And you can enjoy your burger on a Hävenly Love Bun. Score!
🧡 🧡 🧡 Special Offer valid through March 23 🧡 🧡 🧡
Come in and mention Hävenly and you'll get a free side dish. Choose from mouthwatering Russett potato fries, fried pickles, fried jalapenos, and zucchini onion haystack (all gluten-free and fried in tallow).
Wild Pastures Environmental Mission: Some of the environmental issues caused by destructive forms of BOTH animal-based and plant-based agriculture are the production of greenhouse gases contributing to climate change, soil erosion, soil destruction by pesticides and fertilizers, water pollution, and ecosystem damage. Wild Pasture Burger beef is sourced 100% from regenerative ranches and farms that are performing holistic rotational grazing methods on ecologically-diverse pasture lands. These holistic rotational grazing methods have been scientifically studied to actually sequester more carbon from the atmosphere and into soils, all while building topsoil fertility, protecting the soils from erosion with dense pasture grasses, allowing more water to infiltrate into groundwater supplies, and protecting the water quality of streams, rivers, and groundwater. In addition, the "Wild Pastures" where their beef is raised, is not sprayed with any pesticides or herbicides and maintains a high ecological diversity of both plant and animal life.
Chef Brandon Cesar with team warmly welcome you to Wild Pastur Burgers at 2805 Pearl Street (by the big Whole Foods, next to Torchys).
Open daily 11 am - 9 pm!
Just BE you Burger on a Hävenly Nordic Keto Bun! Simply delicious.
We'd like to welcome you to the only Whole30 approved restaurant in Colorado: Just BE Kitchen in Denver! If you haven't already visited them, be prepared for a real treat. Their menu is healthy and delicious and enables you to BE all that you are meant to BE!
Just BE Kitchen is a 100% gluten, grain, refined sugar, and dairy-free restaurant. Their mission is to serve mindful mouthfuls from a conscious kitchen with kindness on a plate!
When Jennfier Peters founded Just BE Kitchen she BElieved there was a gap in the market for a fast-casual that pushed the boundaries of what is currently offered today by being 100% void of major allergens. Their goal is to nourish guests and show you don't have to avoid traditional dishes you love, and that eating healthy can make you feel full and satisfied. Hävenly's Nordic Keto Bun fits right in Just BE Kitchen's menu: All organic ingredients you can pronounce with 10 grams of protein and only 4 net carbs per bun!
Please visit Just BE Kitchen at 2364 15th St, Denver.
Currently open Monday - Thursday 9am -7pm.
Saturday -Sunday: 8 am – 7 pm.
Mateo our fitness guru and market manager!
As we are preparing to share some BIG news in the next coming weeks, we wanted to use this newsletter to highlight a few of our fabulous bakers and members of the Hävenly team.
Many of you have met Mateo in person at the farmer's markets. You can't miss him with his friendly smile and easy way to connect with you all. We are grateful to have Mateo on our team. When he's not helping us bake, he is pursuing his dream of becoming a personal fitness trainer. You can watch those muscles grow when you visit us at the farmer's markets this spring. We got a full-time spot as a vendor at the Boulder Saturday market (hurray) and Mateo will manage the markets so come and say hi!
We'd also like to use this opportunity to introduce you to Jaime and Fermin. Master bakers with a warm smile behind the scenes. They get up super early and bake Havenly's bread with dedication and commitment that can be felt in each bun and every loaf. We are so grateful to have them be part of the Hävenly team, and we'd like to use this opportunity to thank them for all that they do! They are both loving fathers and enjoy spending time with their families.
Jaime and Fermin our awesome bakers!
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Valentines can come with so many expectations. I had intended to have a romantic lunch with my husband, bake fantastic paleo/vegan donuts with my kids, and then use the photos for an amazing marketing email to all our most wonderful customers. So what happened? Hubby and I got caught up in work, and all I had time for was to give him a box of matches as a tiny gift before I ran out the door. The family celebrations got pushed off as we juggled kids' activities. However, the kids did surprise me late at night with some decorated cakes, candles, and a card. Nothing went as planned, but I took a deep breath and my heart was filled with joy.
I'd like to take a moment to recognize that our plans don't always come to fruition. Our lives don't live up to the perfect images displayed on social media. For many Valentine's can be a sad day as they don't get to celebrate with the ones they love. Life and love are imperfect. Having said this I hope you found some spark of joy and love, be it with a friend, your four-legged buddy, or by helping someone else. As imperfect as we are, please know that we are thinking of all of our wonderful customers. and know that we put lots of love into baking for you!
Thanks to our dear friend and kitchen wizard Erica M for sharing this donut recipe with raspberries from Heal Me Delicious. Give it a try and let us know what you think!
Thanks to Heal Me Delicious for recipe and photo
GLAZED VEGAN CHOCOLATE DONUTS WITH RASPBERRIES
If you don't have a donut form, try making donut holes! Form 2-3 TBSP of batter into balls and bake on a parchment-lined baking sheet for about 6-8 minutes.
Ingredients
Donuts
1/4 cup carob powder or cacao powder
3/4 cup cassava flour
1/2 cup coconut sugar
1 tsp baking soda
1/2 tsp cream of tartar (you can leave out if you don't have, but will be fluffier with)
1/2 tsp sea salt
1/4 cup coconut butter, completely melted
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/4 cup olive oil
2 TBSP apple cider vinegar
1/4 cup freeze-dried raspberries, crushed (plus more for decorating). (Don't substitute with fresh or frozen raspberries).
Chocolate Glaze
1/4 cup coconut oil, melted
2 TBSP maple syrup, room temperature or warmed
1/4 cup + 2 tbsp cacao powder or carbo powder
pinch of sea salt
Instructions
Preheat oven to 350F and grease a donut pan with a little bit of olive, avocado or coconut oil. Do this even if you have a non-stick pan.
Add carob or cacao powder, cassava flour, coconut sugar, baking soda, cream of tartar, and sea salt in a big bowl. Stir to combine.
In a separate bowl combine melted coconut butter, applesauce, vanilla extract, and olive oil.
Make a well in the center of the dry ingredients and fold in the liquid ingredients.
Gently fold in the apple cider vinegar. The consistency of the batter should become a lot lighter.
Fold in the crushed freeze-dried raspberries
Scoop 2-3 TBSP of batter into each donut cavity and use your hands to press the batter together.
Bake your donuts as soon as you mix the wet and dry ingredients together. Bake in the middle rack of the oven for 9-11 minutes (maybe a bit longer if using a bigger pan).
Allow the donuts to cool at least 10 minutes in the pan, and then use a knife to loosen the edges of the donuts. Then, flip the donut pan over onto a cooling rack to remove the donuts. Allow them to cool completely before glazing.
As the donuts bake, prepare the glaze. In a large bowl combine melted coconut oil, room temperature or warmed maple syrup, cacao powder, and a pinch of sea salt and whisk to combine.
Once the donuts have cooled completely, dip each donut into the glaze. Immediately sprinkle crushed freeze-dried raspberries onto the glaze!
💗💗💗 Enjoy! 💗💗💗
The little Valentine's gift. Matches for my amazing husband.
Kids surprise Valentines set up.