Carrot Zucchini Ginger Lime Soup

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

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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!

Macadamia Coconut Balls (RAW)

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.

Sweet spicy beet salsa

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

Fresh Herb Chili Cream Cheese

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.

Gingerbread Snap Cookies

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.

Avocado Fresh herb dressing

Gluten Free, Vegan 

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

2 Avocados

1/4 Cup fresh Lemon Juice

2 TBSP Fresh Basil

1 TBSP Fresh Chives

1 Green Onion 

1/4 Cup Avocado Oil

1 1/2 tsp Fresh Tarragon

1/8 teaspoon kosher salt

1/8 tsp freshly Ground Black Pepper 

1 Garlic Clove

1/4-1/2 Cup Water

Smash Garlic, let sit aside 5 minutes.

Finely Chop chives, basil, and tarragon. 

Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

Add more water if you need to thin the consistency.

Cream Cheese Ball

Vegan, Gluten Free 

ALL ORGANIC INGREDIENTS 

Happily serves 12-24 

Mix:

1 package Ranch/Dill Herb mix

mix with 1/2 cup Coconut yogurt

add coconut milk if necessary to thin out

Add mixture to:

2 eight ounces Non dairy cream cheese, room temperature

16 oz Shredded Vegan cheese

Shape cheese mixture into a ball, cover and freeze for 30 minutes

Optional:

You can roll cheese ball in extra herbs or toasted almonds.

Snickerdoodle Cookies

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

1 Cup Butter or Ghee

1/2 Cup Monk Fruit

3/4 Cup Coconut Brown Sugar

2 tsp Vanilla

2 Cups Quinoa flour (or Gluten Free Flour)

1/2 tsp Himalayan Sea salt

1 tsp Cinnamon

1 tsp Cream of Tartar

CINNAMON SUGAR DIRECTIONS

In a small bowl, combine 1/4 Cup monk fruit and cinnamon and mix well. Set aside.

Combine room temp butter, monk fruit, coconut brown sugar, and vanilla, stir until smooth.

Add in the quinoa flour, salt, cinnamon, and cream of tartar. 

Mix until dough forms.

Roll into balls and then roll in cinnamon sugar mixture.

Raw Vegan Pumpkin Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Dates 

Crust

2 TBSP Coconut Oil, can sub coconut butter (softened)

1 Cup Ground Almond Meal 

1/8 tsp Himalayan Sea Salt

To make the crust

Add the ingredients to the food processor and blend well.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened Coconut cream 

1/3 cup Coconut nectar

2 TBSP Pumpkin Pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on high setting until It is smooth like a cooked version of pumpkin pie.

Transfer the filling to your pie crust and refrigerate for a few hours.