Vegan, GF (gluten free), Refined sugar free
Happily serves 4
1 16 oz package fresh cranberries
1 pear, diced
1 apple, diced
1/4 cup honey (or maple syrup) or 1/4 tsp stevia
1 tsp grated ginger
1 TBSP balsamic vinegar
Blend cranberries in a blender or food processor.
In a bowl, combine blended cranberries and rest of ingredients.
1 serving (219 g)
Calories: 164
adapted from http://whfoods.org/genpage.
Vegan, GF
Happily serves 10
1½ cup corn flour
½ cup GF flour
2 tbsp Coconut sugar
2 tsp baking powder
½ tsp Himalayan sea salt
1½ cup room temperature water
2 tbsp coconut or avocado oil
Coconut Oil for frying
Heat a cast iron skillet with about ½ cup oil on medium heat.
While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).
Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.
Fry 5 minutes or so on each side until golden yellow.
Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.
Vegan, GF, Dairy Free
Happily Serves 8
¾ cup almond or coconut milk, room temperature
¼ cup Coconut vinegar
1 cup cornmeal
1 cup GF All purpose flour (can sub quinoa flour)
½ teaspoon Himalayan Sea salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup softened coconut oil
⅓ cup brown sugar, packed (can sub coconut sugar)
1 can pumpkin puree or 2 cups fresh pumpkin
Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.
Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.
Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.
Whisk together coconut oil and granulated sugar until well combined.
Whisk in pumpkin puree.
Stir in almond milk/vinegar mixture.
Now stir in your dry ingredients.
Mix until just combined.
Don’t over mix, or you’ll end up with tough bread!
Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, let cool slightly and then serve immediately
Happily Serves 4
1/2 medium onion, finely chopped
2 TBSP Avocado oil
1 Large can pure pumpkin or fresh pumpkin
4 Cups bone broth (or vegetable broth if a Vegan)
1/2 cup Coconut Milk or 3/4 cup soaked cashews
2 tsp Pumpkin pie spice
3/4 tsp Sea salt
1 garlic clove
Black pepper
Optional: Add Curry powder and Coconut milk to desired texture
Heat Avocado oil over medium-high heat.
Add the onion and cook, stirring, 3 minutes
Cream cashews in food processor.
Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.
Cook, stir occasionally for 3 minutes or until soup simmers.
Soup can be stored in the refrigerator for up to 3 days.
Vegan, Gluten Free
Happily serves 8-10
1/3 Cup Pumpkin puree
1/2 Cup Coconut butter
2 TBSP Almond butter
2 TBSP Maple syrup or Blackstrap molasses
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt
Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.
Happily serves 8
Raw ,Vegan, Paleo, GF (Gluten Free
Crust
1 cup soaked dates
1 cup pecans
I cup walnuts (can use sub cashews or almonds)
Optional: 1/4 cup figs
1/8 teaspoon of Himalayan salt
Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt. Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.
1 baking pumpkin (about4-6cups)
1 cup dates
4 TBSP softened coconut oil or coconut cream
1/3 cup maple syrup (can sub coconut nectar)
1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)
Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth. At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours.
You can used canned pumpkin, but fresh pumpkin is so much better tasting
Happily serves 4
Gluten Free
2 tsp avocado oil
1 lb ground turkey (can sub Bison)
1 cup broccoli
1 cup red and or green cabbage
1 medium yellow onion
3 cloves garlic
1 tsp ground ginger or ginger powder
¼ cup coconut aminos
Salt and black pepper to taste
2-3 green onion stalks, finely chopped
Optional: ¼ tsp red pepper flakes
Brown the meat in cast iron pan. Cover and remove from heat while preparing the veggie mix.
On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.
In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.
Cook for a 3-5 minutes, stirring often
Add chopped green onions and meat, combine well.
Salt and black pepper to taste
Gluten Free, Vegan, Paleo
Happily serves 8-10
2 Cups pitted and soaked Dates
½ C Nut Butter
1 ½ C Almond Flour
1/2 C Pumpkin (fresh or canned)
6 TBSP Coconut flour
2 tsp Pumpkin pie spice or Allspice
Sea Salt to taste
Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour, almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.
Optional to top with some coarse sea salt.
Freeze for one hour before serving.
Refined Sugar Free, GF
Happily serves 16
1/4 Cup Lime juice
1/2 cup chopped cilantro
1/4 Cup Coconut vinegar
5 crushed garlic cloves
1/2 tsp Sea Salt
2 TBSP Coconut sugar (I use less and usually use stevia)
1 Cup Avocado Oil
Mix or blend well. Shake before use.
GF, Refined Sugar Free
Happily serves 12
1 16oz jar chocolate nut butter
1/2 cup rinsed quinoa
1 free range egg (or 1 chia/flax egg substitute)
3/4 cup coconut sugar
1/4 cup coconut flakes
Dash of cinnamon
Mix well and roll into dough balls.
Press into mini muffin tin for portion control.
Bake at 350 for 7-8 mins or eat raw.