Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

Black Tahini Beet Dip
Vegan, Gluten Free
Happily Serves 2

ALL ORGANIC INGREDIENTS

2 Cooked Beets
¼ Cup Black Tahini
2 TBSP Lemon juice
2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
½ tsp Himalayan Sea salt
1-3 TBSP water

Wash, peel and bake Beets, or buy baby beets already prepared.
Add Black tahini, lemon juice, maple butter,and salt to the food processor.
Blend until smooth.
Add water in 1 Tbsp. increments until desired consistency is achieved.

Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

Quinoa Broccoli “Rice” Bowl
Vegan, Gluten Free
Happily serves 2

ALL ORGANIC INGREDIENTS

1 Cup Rinsed Quinoa
1 Cup Bone Broth
1 Cup Broccoli Rice
1 TBSP Avocado Oil
1 TBSP Lemon Juice
2 Garlic Cloves
1 tsp minced onion or 1/4 cup yellow onion
1 tsp Himalayan Sea Salt

Rinse and drain Quinoa.
Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
Steam Broccoli 3-5 minutes.
Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.

Spicy Pinto Bean Dip

Pinto Bean Dip with a twist
Gluten free, Vegan
Happily serves 4-6

ALL ORGANIC INGREDIENTS

2 Cups Pinto Beans
2 Jalapeño
1 Serrano pepper
1 Habanero
2 Green onion stalks
Handful Cilantro
2 TBSP Lemon Juice
1 TBSP Avocado oil
2 TBSP Water
2 Garlic Cloves
Himalayan Sea Salt

Rinse and drain beans.
Blend chili peppers and lemon juice.
Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
Lasts 3 days in the fridge and a month in the freezer.

*1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

Avocado Sweet Potatoe Breakfast Salad

Avocado Sweet Potatoe Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

Salad

1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional

Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper

Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.

Cooking Class 7.7.2017

Cooking Class 7.7.2017

 

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Taco Salad
Gluten Free, Vegan
Happily serves 3-4

ALL ORGANIC INGREDIENTS
Salad
2-4 Zucchini
2 Cups Kidney Beans
2 green onions
1 Red Bell pepper
4 Cups Mixed Greens
1 Jalapeño
Handful Cilantro
1 avocado
1-2 TBSP lemon or lime juice
Sea salt to taste

Dressing
8 oz Coconut yogurt
1 cup Salsa

Sprialize Zucchini.
Soak, rinse and drain beans.
Dice Bell pepper, Cilantro and jalapeño, and Avocado.
Adding lemon juice for taste if needed.
Mix salsa and yogurt together.
Mix the veggies and Dressing and place on a bed of greens.

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Sauerkraut Dill Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 head Purple Cabbage, Sliced
1 Cup Sauerkraut, plus juice
1 Cup Dill Pickles, save juice
1/2 Red onion
1/2 Yellow onion
1 Tbsp minced garlic
1 tsp ginger, powdered (or Finely chopped fresh)
2 TBSP Hemp Seed oil
2 TBSP Balsamic Vinegar
2 TBSP Coconut Aminos
2 TBSP Lime juice

Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
Dice onions and pickles. (You can use dill relish)
Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

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Avocado Sweet Potato Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

Salad
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional

Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper

Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.

Tzatkiti…Dairy FREE!

Tzatkiti
Vegan, GF
Happily serves 2

ALL ORGANIC INGREDIENTS 

8 oz Plain coconut yogurt
1 TBSP Hemp Seed oil
1 TBSP Lemon juice
1-2 garlic cloves, minced
1-2 TBSP Minced onion
1 TBSP Dill
2 TBSP Chives
1 peeled, cubed cucumber

Dice Cucumber. Mix all ingredients together, no blender needed!
Enjoy as a dipping sauce or spread for lettuce wraps or by itself.

Collagen Vanilla Beetroot Power shake

Collagen Vanilla Beetroot Power Shake
Vegan, Dairy Free, GF, Paleo


Happily serves 1

ALL ORGANIC INGREDIENTS
1 beet, peeled, chopped, steamed

1 cup FROZEN Blueberries or raspberries

2 cups steamed and drained spinach

1-2 TBSP lemon juice and zest

1 scoop Collagen powder

1 tsp wheatgrass powder, spirulina, or chlorella

1 tsp vanilla extract
1/2 tsp Cinnamon

1/2 cup Coconut water
Optional: Stevia

Add all Ingredients to Blender and blend til smooth.