admin Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Cups Fresh Pumpkin
2TBSP Coconut oil
2 TBSP Sunflower Butter
1 tsp Cinnamon
1/2 tsp Maple extract
2 tsp Sunflower seeds
1 tsp Himalayan Sea Salt
Stevia to taste
Cut pumpkin, remove seeds.
Cube and bake 20 minutes or until soft. Remove skin.
Add coconut oil, sunflower butter and spices.
Top with Sunflower seeds.
Vegan, Gluten Free
Happily Serves 12
2 Cups Black Beans (rinsed and drained if you are using canned)
2 TBSP Gelatin
3 TBSP Coconut oil
3/4 Cup Raw Cocoa powder
1 1/2 tsp Baking powder
1/2 tsp Sea salt
1 tsp Vanilla
3/4 Cup Monk Fruit
1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil
2 TBSP Finely crushed candy canes
Optional: 1/4 Cup Dairy Free Chocolate chips
Preheat oven to 350.
Spray coconut oil on the mini muffin bar pan.
Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.
Batter should be pretty smooth.
If it appears too thick, add 1-2 TBSP almond milk and pulse again.
It should be slightly less thick than chocolate frosting, not runny.
Add in crushed candy cane, quickly pulse.
Add peppermint extract if you want a more intense peppermint flavor.
Stir in chocolate chips.
Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven, let cool about 30 minutes before removing from pan.
They will be fudgy, so remove gently with a butter knife.
Sprinkle with crushed candy cane.
Optional:
Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)
Vegan, Gluten Free
Happily Serves 1
ALL ORGANIC INGREDIENTS
4 TBSP Chia Seeds
1 Cup Nut Milk
1/2 tsp Chai Spice Mix
1 tsp Maple Extract and 1/2 TBSP Powdered stevia
1/4 tsp Vanilla extract
1/4 Cup Raw Cacao
Add all ingredients to a mason jar and gel in the fridge.
You can heat this up for a warm pudding or dip.
Add more or less Milk to desired consistency
Chai Spice Mix
Vegan, Gluten Free
Happily serves 32
ALL ORGANIC INGREDIENTS
4 Tbsp Cinnamon
3 Tbsp Ground Ginger
4 tsp Ground Cardamom
1/2 TBSP White Pepper
3/4 tsp Nutmeg
3/4 tsp Cloves
(1/2 TBSP Allspice if you don’t have nutmeg or cloves)
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
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!
Dairy Free, Gluten Free, Keto Friendly
Happily Serves 9
2 Cups Macadamia Nuts
ALL ORGANIC INGREDIENTS
1 Cups Shredded Unsweetened Coconut chips
3 TBSP Maple syrup
1 tsp Himalayan Sea salt
1/2 tsp Vanilla/chocolate extract
2TBSP Gelatin
Place Macadamia nuts in the food processor, blend.
Add coconut flakes, blend until the coconut starts clumping together.
Add maple syrup, salt, and vanilla and mix for 20 seconds.
Add gelatin and pulse several times to combine until a sticky dough has formed.
Scoop into a mini muffin tin for portion control.
Gluten free, Vegan
Happily serves 4-6
ALL ORGANIC INGREDIENTS
1 Cup Yellow Squash
1/2 Cup Tahini
1/2 Cup Hemp Seed Oil
1/4 Cup Lemon Juice
2 tsp Himalayan Sea Salt
1-2 Garlic Cloves
2 Green onion stalks
Cut Garlic, let sit 5 minutes.
Wash and cube squash. Steam 5 minutes.
Add all ingredients to food processor and blend well.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Beets
2 Green onion stalks
Handful Cilantro
1 Jalapeño pepper
1/2 Cup Monk Fruit
1/4 tsp Cumin
2 TBSP Lime Juice
1/4 tsp Himalayan Sea Salt
Optional:
Top with 2 TBSP Hemp seed per serving
OR
1/4 Cup Walnuts per serving
Peel and cook beets. I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone. Cool unless you are adding it to soup.
Wash and cut veggies. Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.
Add remaining ingredients. Blend to desired texture.
You can use this as a side dish. Add it to yogurt or top a salad with it
Vegan, Gluten Free
Happily Serves 8
ALL ORGANIC INGREDIENTS
8oz Vegan Cream Cheese
2 Green Onion stalks
1 jalapeño
Handful of cilantro
1 Garlic Clove
2-3 tsp Himalayan Sea Salt
1-2 TBSP avocado oil (depending on your consistency desire)
1 Cup Vegan Shredded Cheese (I used the SODelicious Brand)
Optional: 1-2 tsp Dried Hatch Green Chili powder
Cut garlic, let it sit 5 mins.
Wash and and cut veggies, add to food processor, blend well.
Add Cream cheese and spices and blend well.
Add Cheese and pulse in. If you don’t want texture, blend until desired texture.
I topped it with sprouted Pecans. It will harden in your fridge.
Dairy Free, Gluten Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1/2 Cup Almond meal
1/2 Cup Quinoa Flour
2 TBSP Monk fruit
2 TBSP Almond butter
1 TBSP Gelatin
1 TBSP Coconut Oil
1 TBSP Molasses
1/2 tsp Vanilla
1/2 tsp Baking powder (use half if at high altitude)
1/4 tsp baking soda (use half if at high altitude)
1/2 tsp Himalayan sea salt
1 TBSP Macadamia nut milk
1 tsp ground Ginger
1/2 tsp Cinnamon
Preheat oven to 350 degrees. Use parchment paper or a baking stone
Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.
In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well.
Mix the dry ingredients with the wet ingredients. Spatula works best.
Roll dough into dough balls and place on the prepared stoneware.
Flatten with the back of a spoon and bake for approximately 10 minutes.