Macadamia Peanut Butter Breakfast Hummus

Vegan, Gluten Free

Happily serves 24


3/4 Cup Macadamia Nut Milk

1/2 Cup Peanut butter 

2 Cups Butter beans (or Garbanzo)

1/2 Cup Sunflower Oil

2 tsp Sea Salt

1 tsp Cinnamon 

1/3 Cup Monk Fruit 

If using canned, rinse well. If cooking beans, see below.

Add all ingredients to food processor except peanut butter.

Blend until smooth. 

Add Peanut Butter, blend well. 

Soaking and cooking beans

Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

Cook on low 8-10 hours, not lifting the lid.  

Drain the water after cooking and rinse.

Macadamia Nut Dressing

Vegan, Gluten Free

Happily serves 16


1 Cup Macadamia Nut Milk

3/4 Cup Macadamia Nuts

1 TBSP Capers in their liquid

1 Garlic Clove 

1-2 tsp Himalayan Sea Salt

White Pepper

Optional: Hatch Green Chili Powder

Cut Garlic, let sit 5 mins.

Grind Macadamia nuts and garlic in vitamix. 

Add remaining ingredients and blend til smooth.

You can add Coconut cream if you want it a little thicker.

Vegan Biscuits

Vegan, Gluten Free

Happily serves 7


1 Cup Almond Milk

1 TBSP Lemon juice

1 Cup Gluten free flour

1 Cup Quinoa Flour

1 TBSP Baking powder

1/2 tsp Baking soda

3/4 tsp Himalayan sea salt

4 TBSP Vegan Butter 

Preheat oven to 450 degrees,  add lemon juice to nut milk to make “vegan buttermilk.” Set aside.

Whisk together dry ingredients.

Add cold butter and use a pastry cutter or fork to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

Make a well in the dry ingredients and stir gently while pouring in the nut milk mixture 1/4 cup at a time. 

You may not need all of it, stir until slightly combined and sticky.

Turn onto a lightly floured surface, dust the top with a bit of flour and gently turn the dough over on itself 5 times – hardly kneading. Handle as little as possible.

Use a glass cup, push straight down then slightly twist. Place biscuits on a baking sheet, make sure they just touch, it helps them rise uniformly. 

Gently press a small divot in the center, this helps them rise evenly, so the middle won’t form a dome. 

Bake for 10-15 minutes or until fluffy and slightly golden brown.  I dusted with sea salt.

I have also baked it as a loaf, worked for me!

Let cool completely before storing them in an airtight container.

Pumpkin Seed & Macadamia Nut Dip

Happily serves 6

Gluten Free, Vegan


1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

Chipotle Ranch Dressing

Gluten Free, Vegan 

Happily serves 6


1 Avocado 

1 Cup Coconut milk 

2 tsp Lemon juice

1 Garlic Clove

1/2 tsp Sea salt 

1/2-1 tsp Chipotle powder 

1/4 tsp Minced Onion 

1 tsp Apple cider vinegar

1/2-1 tsp Maple Syrup  

2 Tbsp fresh Dill (or 2 tsp dried)

Make your Vegan Buttermilk first:

Mix coconut milk and lemon juice and set aside.

Cut garlic, let sit 5 mins. 

Add buttermilk, garlic, salt, pepper, onion powder, vinegar, maple syrup, ground chipotle chile, and dill. Blend on high until creamy.

Refrigerate for 3-4 hours to chill. 

It will thicken in the refrigerator, so you can add more coconut milk or water later on to thin if needed.

Broccoli Carrot Hemp Seed Salad

Gluten Free, Vegan

Happily Serves 8


4 Cups Steamed Broccoli

1 Cup Rainbow Carrots

¼ Cup Red onion

¼ Cup Pumpkin Seeds 

1 TBSP Lemon juice


1 Avocado

¼ Cup raw Honey 

1 TBSP lemon juice

2 tsp Coconut Vinegar

1 TSBP Hemp Seeds

1 TBSP water

Quick stem broccoli 5-7 minutes then chop.

Roast Carrots 7 minutes, dice or chop.

Finely chop red onion.

Smash or dice avocado.

Combine ingredients.

Whisk together all dressing ingredients. 

Pour dressing over salad and gently combine.

Can be eaten warm or cold.

Blueberry Cream Cheese

Blueberry Cream Cheese

Vegan, Gluten Free

Happily serves 6


1 Cup Blueberries

4 oz Vegan Cream Cheese

1/4 Cup MTC oil (you can sub sunflower oil)

1 tsp Cinnamon 

1/2 tsp Sea Salt

1/4 Cup Monk Fruit

Optional: 1 TBSP Lemon juice for a little tart

Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

Add the rest of the ingredients to the food processor, blend until smooth. 

Kale Fennel Salad

Vegan, Gluten Free

Happily Serves 2


2 Cups Kale

2 Radishes

1 Fennel Bulb

2 Celery stalks

2 TBSP Lemon Juice 

2 TBSP Avocado Oil

2 TBSP Aminos 

1 tsp sea salt

Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

Do not over cook so your salad is still crunchy.

Thinly Slice radish and celery.

Add all ingredients and mix well.

You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)