Harissa (Lebanese Spice Spread)

Gluten Free

Happily makes 2 cups roughly.  

1-2 TBSP is a serving, depending on your spice level.

ALL ORGANIC INGREDIENTS

Original recipe calls for 6 dried guajillo peppers, stemmed snd seeded. 

6 dried ancho peppers, stemmed and seeded.

3 dried pasilla peppers.

6 dried chiles de arbol or other peppers of your choice.

2 TBSP tomato paste.

I used what was available to me:

3 Jalapeños

1 Serrano pepper

2 Roasted red bell peppers 

2 Poblano peppers

1/4 tsp Coriander seeds or (I used ground)

1/4 tsp Cumin

1 tsp Crushed red chili flakes

6 Garlic cloves

3 TBSP Extra virgin olive oil

1/4 Cup Lemon juice

1 1/2 tsp Sea Salt

If you’re using the dried peppers place them into a large bowl and pour boiling water over them. Let them steep for 20 minutes to soften. Cut tops off, de seed, and remove skins.

I used fresh peppers and roasted them. Let them cool and deseeded and peeled the skins off of them. 

In a seasoned cast iron skillet, (spray with coconut oil) dry roast the coriander, cumin and garlic cloves for about 2-3 minutes until they are fragrant. Cool and then grind them up with a mortar and pestle. 

Add the jalapeños, Serano pepper, poblano pepper, and roasted red bell peppers to the food processor. Blend well. 

Add the paste and the roasted seeds and blend. 

Drizzle the olive oil in after it is blended. 

Divide into half cup containers. 

Pumpkin Chiffon Pie

(Adapted from the Hatch Family Recipe)

Gluten Free

Happily makes 12 square bars or 1 pie

I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!

ALL ORGANIC INGREDIENTS 

Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

MINE is:

Crust:

1/2 Cup Soaked Dates

2 TBSP Coconut oil, softened.

1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

1/8 tsp Sea Salt.

Soak the dates for 1-4 hours.  Remove the pits.

Mix in the food processor until blended well.

Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!

Filling:

1 large package Organic Instant Vanilla Pudding Mix. 

2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

2 tsp Pumpkin Pie Spice

Beat well together and let sit 2-3 minutes.

Stir in:

1 16oz Pumpkin Purée 

Fold in:

 8oz Coconut Cool Whip (SODelicious Brand)

Pour into your prepared crust.  Chill for an hour at least.

Pumpkin Almond Spice Bites

Vegan, Gluten Free

Happily Serves 15

ALL ORGANIC INGREDIENTS

2 Scoops Plant based protein powder (about 1/4 cup)

1/2 Cup Almond butter or Pumpkin Spice Almond butter

1/4 Cup Hemp Seeds

1/2 Cup Shredded Coconut 

1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)

1/3 Cup Raw Honey

1/2 tsp Ginger

1/2 tsp Cinnamon 

2-3 TBSP water

Mix Almond butter and honey together.  If your honey is not soft, heat on the stove top until blended. (Not the microwave please)

Add everything but Oats.  Mix well them stir in the oats or quinoa.

Roll into balls.

If it’s too dry, add a little water at a time.

You can store in the fridge or freezer.

If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.

Chocolate Vegan Banana Bread

Portion control

Vegan, Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS 

4 Ripe Bananas

3/4 Cup Coconut Brown sugar

1/4 cup Monk Fruit

1/2 Cup Coconut oil (room temp)

1 TBSP Apple cider vinegar

1/4 cup Applesauce

2 tsp Vanilla extract

1/4 Cup Almond milk 

1 1/2 Cups Gluten Free flour

1/2 Cup Cacao powder

1 tsp Baking powder

1 tsp Baking soda

1/4 tsp Sea alt 

1/2 Cup Vegan Chocolate Chips

Preheat oven to 375 degrees. 

Grease bread pan with spray coconut or avocado oil.

Peel bananas and mash well with a fork.  No large chunks should remain.

Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
Fold until most the flour has been incorporated. 
Fold in chocolate chips or save and top w/chocolate chips.

Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

Bake for 45-55 minutes.  A toothpick should come out clean. 

Remove and let cool for 15 minutes in pan. 

Carefully remove and completely cool on a cooling rack.

Jenny’s Sangria

What do you do for your Dear friend who loves sangria AND it’s her birthday? You create her a new recipe with a twist and add her favorite Liquor, Malibu. Normally in sangria you would you would typically use a brandy, but Jenny is anything but typical and deserves her own special version! Delicious!!!

Happily serves: Depends on which friends you invite over!

Naturally gluten free and dairy free!

15oz Red Wine

3/4 Cup Malibu

1 can Trader Joe’s Strawberry Rhubarb soda

3 oz Swoon Simple Syrup

1/4 Cup Monk Fruit

1 bag frozen Red cherries.

Mix, chill and enjoy!

Pecan Butter

Vegan, Gluten Free

Happily Serves 24 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

3 Cups Pecans

1/2 Cup Coconut oil

1 tsp sea salt

1/2 tsp Cinnamon 

1/2-1 tsp Powdered Stevia

Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

Rinse and pat dry before placing on the dehydrator. 

I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

Add pecans to the food processor and blend well. 

Then add remaining ingredients and blend to desired consistency.  

You can add whole pecans and pulse in if you want a crunchy consistency.  

Southwest Quinoa & Bean salad

Vegan, Gluten Free

Happily serves 10-12

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower Rice

1 Cup Quinoa 

1 Cup Black Beans

1 Cup Pinto Beans

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

2 Green Onion Stalks

Handful Cilantro 

2 Jalapeños

2 Garlic Cloves or 1/2 TBSP minced Garlic

1/4 Cup Avocado oil

1/4 Cup Lime Juice

1/2 Cup Jodi’s famous Salsa

1/2 TBSP Sea Salt

Cut Garlic and let sit.

Cook/steam cauliflower rice about 7 mins.

Rinse quinoa in a strainer.  Cook Quinoa according to desired texture. (I do a ratio of 1.5 cup water/broth to 1 cup quinoa, then cook at a slow simmer for about 15 mins)

Cook beans in a pressure cooker or Rinse beans well if you are using a can. Drain water

Wash veggies well. Chop or dice

Combine all ingredients and stir well, chill and serve!

Chocolate Avocado Coconut Cream Mousse

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

One Avocado 

1/4 Cup Coconut Cream

1/4 Cup Coconut Milk

1/4 Cup Raw Cacao Powder

1/8 Cup Monk Fruit

1/8 tsp Sea Salt

Optional: Mint leaves or stevia 1/8 cup chocolate chips 

Add ingredients to food processor and blend until smooth. 

Add mint leaves if you desire.  

Add the seed to the container if you have leftovers to help with freshness. 

Cherry Cobbler

Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS 

Filling

4 Cup Cherries

1/2 cup Coconut Sugar or Monk Fruit

2 tsp Cinnamon

1/3 Cup Quinoa flour

1 TBSP Cornstarch

Crumble

1 Cup Monk Fruit

1 1/2 TBSP Cinnamon

1 tsp Pumpkin pie spice

3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

2/3 Cup Quinoa

2/3 Cup Hemp seeds

1 Cup Walnuts or Pecans

3/4 Cup Butter 

Preheat oven to 375F

Spray a 9×13 pan with coconut oil.

Mix filling ingredients and place into baking dish.

In another bowl, mix together crumble ingredients except the butter.

Add the butter and mix with a fork, pressing the butter in to the dry mixture.

The mixture will begin to come together but still crumbly.

Add Crumble mix on top of filling mixture.

Bake about 45 minutes. 

Top will be golden, fruit will be bubbling.

Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

Peanut Butter Hemp Seed cookies

Hemp Seed Cookies

Gluten Free, Dairy free

Happily serves 15

ALL ORGANIC INGREDIENTS 

16oz Sunflower or Peanut Butter

1 Egg

3/4 Cup Monk Fruit

1/4 Cup Hemp Seed

Optional:

1/4 Cup Quinoa 

Mix egg and sugar (monk fruit) together.

Add the nut butter and mix well.

Add hemp seed and  optional quinoa, mix well.  I use a fork.

Roll into balls, smash with a fork and bake on 350 for 8 minutes.