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.

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.

Huli Huli Hawaiian BBQ Sauce

Vegan, Gluten Free

Happily Serves 12 (2 TBSP serving size)

ALL ORGANIC INGREDIENTS 

1/3 cup Ketchup (link below for Jodi’s homemade ketchup)

1/3 cup Brown Coconut Sugar or Monk Fruit

1/4 Cup Coconut Aminos

1/4 Cup Pineapple Juice

2 TBSP Avocado Oil

4 Garlic Cloves 

1 tsp Fresh Ginger or powder

1 tsp Coconut Vinegar 

2 TBSP Chili Garlic Sauce

Grate garlic or chop to a very fine mince, set aside.

Peel fresh ginger then grate. You can use powder as well.

Place all ingredients into a pan and stir well.

Bring to a boil, stir constantly until thickened and reduced, about 5 minutes.

Can be used as a marinade or brushed on while grilling or baking.

http://healthywithjodi.com/recipes/homemade-ketchup-one-of-those-condiments-i-could-live-on-%f0%9f%a4%a9/

RECIPE research credit:

© Michele Hall

https://www.westviamidwest.com/hawaiian-bbq-sauce-recipe

Macadamia Peanut Butter Breakfast Hummus

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

3/4 Cup Macadamia Nut Milk

1/2 Cup Peanut butter 

2 Cups Butter beans (or Garbanzo)

1/2 Cup Sunflower Oil

2 tsp Sea Salt

1 tsp Cinnamon 

1/3 Cup Monk Fruit 

If using canned, rinse well. If cooking beans, see below.

Add all ingredients to food processor except peanut butter.

Blend until smooth. 

Add Peanut Butter, blend well. 

Soaking and cooking beans

Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

Cook on low 8-10 hours, not lifting the lid.  

Drain the water after cooking and rinse.

Macadamia Nut Dressing

Vegan, Gluten Free

Happily serves 16

ALL ORGANIC INGREDIENTS 

1 Cup Macadamia Nut Milk

3/4 Cup Macadamia Nuts

1 TBSP Capers in their liquid

1 Garlic Clove 

1-2 tsp Himalayan Sea Salt

White Pepper

Optional: Hatch Green Chili Powder

Cut Garlic, let sit 5 mins.

Grind Macadamia nuts and garlic in vitamix. 

Add remaining ingredients and blend til smooth.

You can add Coconut cream if you want it a little thicker.

Pumpkin Seed & Macadamia Nut Dip

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth