Raw Vegan Pumpkin Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Dates 

Crust

2 TBSP Coconut Oil, can sub coconut butter (softened)

1 Cup Ground Almond Meal 

1/8 tsp Himalayan Sea Salt

To make the crust

Add the ingredients to the food processor and blend well.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened Coconut cream 

1/3 cup Coconut nectar

2 TBSP Pumpkin Pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on high setting until It is smooth like a cooked version of pumpkin pie.

Transfer the filling to your pie crust and refrigerate for a few hours. 

Veggie Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 cup Almond Flour

⅓ cup Vegan Butter

2 TBSP Cold Water

1 tsp Himalayan Sea Salt 

SPIRAL

½ Cup Pumpkin Puree

2 Eggplants

4 Carrots (Rainbow Carrots are Pretty!)

Small head of Purple Cabbage

2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

2 TBSP Avocado oil

Sea Salt & Pepper

Optional:

Balsamic Vinegar

Preheat oven to 375°. 

Spray a pie dish with coconut or avocado oil.

Crust:

Pulse flour, butter, water and salt in food processor until combined. 

Remove and use your hands to press it evenly into the bottom and sides of pie dish.

Spread pumpkin puree evenly over crust.

Slice thin strips of eggplant and carrot. 

Slice pieces of cabbage leaves to match the size of the strips.

To Spiral:

Roll strips of carrots together and place in the center of the tart. 

Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

Drizzle avocado oil over everything and sprinkle with salt and pepper.

Bake for 45 minutes. Serve Warm

Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

Carrot Squash Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter Or vegan butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender. I used my vitamix.

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts 

Pumpkin Pie Cups (No Bake)

Happily Serves 2

Vegan, Gluten free

ALL ORGANIC INGREDIENTS 

1 Cup Vanilla Coconut Yogurt (SODelicious brand)

1 Cup Pumpkin (canned)

1/4 Cup Pumpkin Seeds (GoRaw Brand)

1/2 Cup Coconut CoolWhip (GSODelicious brand)

Dash Cinnamon

Mix 1/2 cup pumpkin and 1 cup yogurt together. Place in the bottom of cup.

Mix 1/2 cup pumpkin and 1/2 Cup Cool Whip, layer in cup.

Sprinkle with cinnamon or mix it in.

Top with 1/8 Cup Pumpkin seeds, or you can put seeds on the bottom. Top with additional coco whip if desired.

Tip: Picture above shows options for coconut yogurt you can use. Notice the facts seem similar but the portions are different. Make sure you read the size if you are watching your sugar intake.

Unsweetened facts: 1 cup, 160 calories, 25g carbs, 4 grams fiber, 16g sugars, 7g fat

Vanilla facts: 5.3oz, 150 calories, 5g fat, 25g carbs, 2g fiber, 17g sugar

White Bean Verde Chili

Dairy Free, Gluten Free

Happily serves 6-8

ALL ORGANIC INGREDIENTS 

4 Cups Bone Broth

2 Poblano peppers 

2 Cups tomatillos (outer husk removed)

2 Green onion stalks

1-2 Jalapeños

2 TBSP Avocado oil 

4 Garlic Cloves

1⁄2 Yellow Onion

2 Cups White or butter beans (rinsed + drained)

Himalayan Sea salt 

Black pepper, to taste

Handful Cilantro 

Optional:

1 Cup Shredded Chicken 

1 Cup Salsa

Chili powder

Hatch Green chili

TOPPING INGREDIENTS

Lime juice

Ripe avocado, cubed

Cucumber Salsa 

Put whole poblano peppers, tomatillos, and jalapeños on baking sheet and once oven is hot, broil on high.

Flip over and continue broiling until the other side is cooked.

The tomatillos will likely take longer, so remove peppers if it’s cooking uneven.

Add oil, garlic, and onion to a cast iron pan.

Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.

Add to a blender with garlic and onion. 

Blend/purée until semi-fine consistency is achieved. 

A little chunkiness is OK depending on texture preference. 

Add mixture back to pot over medium heat. 

Add Bone broth, beans, and stir.

Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.

Pumpkin Cheesecake

Gluten Free, Vegan

Happily serves 8

ALL ORGANIC INGREDIENTS 

Crust

1/2 Cup Dates 

2 TBSP Coconut Oil

1 Cup Ground Nut Flour

1/8 tsp Himalayan Sea Salt

Crust

Soak Dates 1-4 hours.  Remove seeds, discard water.

Add the nut flour, dates, coconut oil and sea salt to the food processor.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)

8 oz Vegan Cream Cheese

1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit 

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin and other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours.

Triple Chocolate Cheesecake

Gluten Free, Vegan

Happily Serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 Cup Pecans (or mixture of pecans and walnuts)

3 Dates

1 TBSP Maple syrup or Coconut nectar 

1/2 Cup Raw Cacao powder

FILLING
8oz Vegan Cream cheese
1/2 Cup Raw cocoa butter
1/2 Cup Maple syrup or Coconut nectar
1/2 Cup Water
1/2 Cup Raw cacao powder
2 tsp Vanilla extract

CHOCOLATE GANACHE TOPPING
1/4 Cup Coconut oil
1/4 Cup Raw Cocoa butter
3 TBSP Maple syrup or Coconut nectar
5 tsp Raw Cacao 
1 tsp Vanilla 

Soak Dates 1-4 hours in distilled water.  Drain the water and remove the pits.

Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. 

Press the mixture into the bottom of an 8 inch dish. 

Keep in the fridge while you make the filling.


Blend cream cheese w/the melted cocoa butter, water and maple syrup until smooth and creamy. 

Add in the cacao and vanilla, blend well. 

Spoon the mixture in the crust and smooth evenly. 

Put in the freezer while you make the ganache topping. 

If the crust isn’t cold it will be hard to spread. 


Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. 

Let cool slightly but not so much that it starts to harden. 

Pour over the cheesecake, place in the fridge to set. 

Best if refrigerated for 4 hours or overnight before serving

Grilled Fish w/Pineapple Cabbage Slaw

Gluten Free, Dairy Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

FISH Preparation:

1 Tbsp Coconut oil or Avocado oil

3/4 tsp Himalayan sea salt

1 tsp Chili or chipotle powder

PINEAPPLE SLAW

1 Cup Pineapple

1 Cup Purple Cabbage

1/4 cup Red onion

Handful Cilantro

1 TBSP Lime juice

2 tsp Sea salt

Slice fish into long strips.

Brush with Coconut or avocado oil

Season both sides with sea salt and chili powder and set aside.

Cube pineapple.  

Slice cabbage and red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge for it to lose it’s heat.

Chop cilantro.

Add slaw ingredients to a medium bowl and toss to combine, set aside.

Grill fish to your liking and top with pineapple slaw in a lettuce wrap.