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Cashew Cream Sriracha Spread

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    Cashew Cream Sriracha Spread

    Vegan,  Gluten Free

    Happily serves 10

    ALL ORGANIC INGREDIENTS

    3/4 Cup Raw Cashews

    3 garlic cloves

    1/4 Cup water

    5 TBSP Avocado oil 

    1 tsp Maple syrup

    1 TBSP Lime juice

    Sea salt to taste

    1 tsp Sriracha (or other hot sauce) to taste

    1 TBSP Nutritional yeast

     

    Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.

    Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.

    Blend on high until creamy and smooth.  

    Add water to desired consistency 

    Black Bean Quinoa Burger

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      Black Bean Quinoa Burger

      Vegan, Gluten Free

      Happily Serves 8-10

       

      ALL ORGANIC INGREDIENTS

      3/4 Cup Cooked Sprouted Quinoa

      3/4 Cup Red onion

      1 Cup finely chopped mushrooms

      2 Cups Black beans, well rinsed and drained

      Himalayan Sea Salt & Pepper

      1 cup finely grated raw beet, can sub zucchini 

      1 tsp Cumin

      1/2 tsp Chili powder

      1 Garlic Clove

      1/4 tsp Smoked paprika

      1/2 Cup raw Walnuts (or choice of nuts)

       

      Cut Garlic.  Let sit 5 mins.

      Finely chop onion and mushrooms.

      Crushed or grind nuts into a loose meal.

      Sauté onion over medium heat, about 5 minutes. 

      Add the mushrooms, sauté for about 3 minutes.  

      Remove from heat.  

      Add black beans and mash. 

      You’re looking for a rough mash, so you can leave a bit of texture if you want.

      Transfer to a bowl and add the quinoa, beets, spices and mix well.

      For even more flavor, add vegan worcestershire.

      Add the walnut meal a little at a time until the mixture is able enough to form into patties. 

      Set in the fridge to chill and preheat to 375 degrees  (skip this step if cooking on the stovetop or grill)

      Coat a baking sheet with nonstick spray.  Form into 8-10 patties. 

      Arrange burgers on a baking sheet and brush or spray the tops with avocado oil. 

      Bake at 375 for 30-45 minutes, gently flipping at the halfway mark. 

      Cook longer to dry them out even more and more crispy.

      Lettuce Wrap and serve.

      Almond Joy Butter- Keto friendly

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        Almond Joy Butter

        Keto Friendly (Fat Bomb), Vegan, Gluten Free

        Happily serves 16

        ALL ORGANIC INGREDIENTS 

        2 Cups Unsweetened Coconut Chips

        2 Cups Almonds

        1/2 Cup Raw Cacao

        1-2 tsp Chocolate (or regular) stevia

        1/2 tsp Bakers extract (or vanilla)

        1/2 tsp Himalayan Sea Salt

        1-2 TBSP Coconut oil depending on desired consistency 

        Optional: 1/4 Cup Dark Chocolate (vegan)

         

        Soak Raw almonds about 12 hours. Rinse and drain.

        Put coconut chips in food processor and bland til it turns to butter. 

        Remove from food processor.

        Blend almonds next.

        Add coconut butter, cacao, salt and vanilla.  Blend well.

        Add chocolate in if preferred at this point since the mixture will be warm from blending.  If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.

        Avocado Chipotle Aioli Mash

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          Avocado Chipotle Aioli Mash

          Vegan, Gluten Free

          Happily Serves 2

           

          ALL ORGANIC INGREDIENTS 

          1 Avocado

          1/8 tsp paprika

          ⅓ cup Vegan Mayo

          1 tsp Fresh lemon or lime juice

          1 tsp Chipotle adobo sauce

          ¼ tsp cajun seasoning blend

          ⅛ tsp cayenne pepper

          Himalayan Sea Salt

           

          Smash avocado.  Add lemon/lime juice. 

          Add spices and salt to taste. 

          Serve over toast, lettuce wrap sauce or dip.

          Squash Awesome Sauce! Gluten Free! Grain Free! Vegan!

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            Squash Awesome Sauce

            Vegan, Gluten Free, Grain free

            Happily serves 4

            ALL ORGANIC INGREDIENTS 

            1 Yellow Squash

            1/2 Cup Vanilla Unsweetened Almond Milk

            3 TBSP Coconut Oil

            1/8 Cup Nutritional Yeast

            1/4 Green onion

            1/4 Cup Yellow Onion

            1 tsp Minced Garlic

            Himalayan Sea Salt

            1/8 Cup Parsley

            1/8 Cup Cilantro 

             

            Slice onion, cube Squash and quick steam about 5 minutes. 

            Cut other veggies and all ingredients to the food processor.

            Blend until smooth.  Add Salt to taste.  

            You can add more or less almond milk to change consistency. 

            You can use a dip or “pasta” sauce.

            You can add 1/8 Cup More Nutritional Yeast for a more “cheesy” taste and thicker dip.

            Fennel Beet Salad-fresh ideas to add more Potassium and Digestion ease to your meal plan

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              Fennel Beet Salad

              Vegan, Gluten and grain free

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              1 Fennel bulb

              1 Cup Beets

              1 Green onion

              1/4 Cup Cilantro 

              1/2 Cup Lemon Juice

              Himalayan Sea Salt to taste

              1/4 tsp Cinnamon 

              1 tsp Chinese Five spice

               

              Peel and chop beets.  Steam beets about 15 minutes.  

              Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill

              Chop cilantro.  Slice green onion

              Add all ingredients together, serve cold.  

              Cabbage Salsa-fresh and tomato free!

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                Cabbage salsa 

                Vegan, Gluten free, Paleo

                Happily serves 6-8

                 

                ALL ORGANIC INGREDIENTS 

                Half head purple cabbage 

                Half head green cabbage

                1/2 Red onion 

                1/2 Yellow onion

                Handful Cilantro 

                1 Avocado 

                1 Jalapeño

                1/2 Cup lime juice 

                1/2 TBSP Himalayan sea salt

                 

                Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still.  Let Chill

                Chop Cilantro. Dice/chop onions and jalapeño.

                Combine all ingredients and serve as dip or fish taco filling. 

                Pumpkin Pie with Coconut Whip-Dairy FREE!!!

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                  Coconut Whip Pumpkin Pie 

                  Vegan, Gluten Free

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Pumpkin, fresh or canned

                  1/2 Cup Coconut Whip (So Delicious Brand)

                  1/2 tsp Cinnamon

                  1/2 tsp All spice

                  1/4 tsp Sea Salt

                  1 tsp Maple Extract

                  3-5 Drops Stevia or 1-2 TBSP Monk Fruit

                  Optional: 1/4 Cup Pecans or Walnuts

                   

                  Mix all ingredients together and top with Pecans or Walnuts.

                  Sweet Potato Roses. Gluten Free

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                    Sweet Potato Roses

                    Gluten Free

                    Happily serves 1

                    ALL ORGANIC INGREDIENTS 

                    2 Slices Turkey Bacon 

                    Purple Sweet Potato 

                    Himalayan Sea Salt

                    Coconut Spray

                     

                    Wash and peel Sweet Potato.  Thinly slice.

                    Spray coconut (or avocado oil) on Potatoes.

                    Bake potato slices on a bar pan in convection oven about 10 minutes to soften.

                    Lay out bacon slices, layer potatoes on top.  Spray with coconut oil and sprinkle salt. 

                    Roll up and insert toothpick. They will keep their shape better if placed in a cupcake pan.

                    Bake about 10 mins or until desired crispness of bacon.

                    Green Chili Cream Cheese Dip. Dairy Free! Great Party dip!

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                      Green Chili Cream Cheese Dip

                      Vegan, Gluten Free 

                      Happily serves 8

                      ALL ORGANIC INGREDIENTS 

                      8 ounces Vegan Cream Cheese

                      2 TBSP Avocado Oil

                      3 TBSP Lemon Juice

                      1-2 Garlic Cloves

                      1/2-1 Cup Hatch Green Chili, depending on desired hotness

                      Handful Cilantro

                      Himalayan Sea Salt

                      Minced Onion or 1 green onion stalk

                      Optional: 1 Jalapeño 

                       

                      Cut Garlic Clove, let sit 5 mins

                      Wash cilantro, jalapeño, & onions. Coarsely chop.

                      Add all ingredients to Food processor. Blend til creamy.l

                      Spread on Salmon or use a Veggie Dip.