Dairy Free, Gluten Free
Happily serves 8
1 Cup Cashews
1/2 Almond Flour
1/2 Cup Collagen Powder
4 Dates
1/3 Cup Lime Juice
Dash of Cinnamon
1 tsp Sea Salt
Whole cashews for topping
Pit Dates. Soak 1-4 hours. Drain.
Rinse cashews.
Add everything to the food processor, blend until smooth.
If it’s too sticky, add more collagen.
Roll into balls, and top with a cashew.
Keep frozen until you are ready to eat them.
Gluten Free, Dairy Free
Happily serves 12
1 Cup Cashews
1/2 Almond Flour
1/3 Cup Collagen Powder
8 Dates
1/4 Cup Lime Juice
1 tsp Himalayan Sea Salt
1/2 Cup Shredded Coconut
Pit Dates. Soak 1-4 hours. Drain.
Soak Raw Cashews 4-8 hours, Rinse and drain.
Add everything but coconut flakes to the food processor.
Blend until smooth.
Check consistency, you may need to add some shredded coconut to adhere the dough.
Roll into balls, then roll into a bowl of shredded coconut flakes.
Keep frozen until you are ready to eat them.
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60 chewables $19.95
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Gelatin-free, vegetarian gummy for adults
No added sugar, artificial coloring or flavoring, or preservatives
Servings Per Container: 30
For adults, one gummy (or two if needed) before sleep, or as directed by your health care professional or pharmacist.
Serving Size: 1 Gummy
Amount Per Serving
Calories … 5
Total Carbohydrate … 2g
Total Sugars … 0g
Includes 0g Added Sugars … 0g
Xylitol … 1g
Sodium … 10mg
Melatonin … 1.5mg
Other Ingredients: Prebiotic fiber (from tapioca), purified ater, pectin, fruit and vegetable juice (for color), natural flavor, citric acid, sodium citrate, vegetable oil (from palm and coconut), and beeswax.
Does not contain gluten, milk derivatives, or artificial colors or flavors.
Dairy Free, Gluten Free
Happily serves 4-6
8oz Coconut Milk
2 Cups Beets
2 TBSP Lemon Juice
1/2 tsp Cinnamon
1/2 tsp 5 Chinese Spice
1 tsp ground Fennel seeds
1 tsp Stevia
1 tsp Maple Extract
3 TBSP Hemp Seeds
Puree cooked and peeled beets into the food processor.
Add coconut milk, lemon juice and spices, blend well.
Add Hemps. Optional to blend into the dressing, both ways taste good, just a preference on texture.
Vegan, Gluten Free
Happily serves 10
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
Vegan, Gluten Free
Happily Serves 8-10
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.
Keto Friendly (Fat Bomb), Vegan, Gluten Free
Happily serves 16
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
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.
Vegan, Gluten Free, Grain free
Happily serves 4
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.
Vegan, Gluten and grain free
Happily serves 2
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.